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gopher_byrd

Cranky Old Fart
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How about some homemade crackers. Pretty simple really. 200 grams of sourdough starter discard mixed with 2 tbsp of melted butter. Spread it out in a thin layer on parchment paper in a cookie sheet. Top with whatever you want. I used everything bagel on one batch and the other batch was salt, garlic powder, and herbs. I should have paid more attention on the second batch as the edges are pretty brown, but still tasty.

20260312_162705.jpg

20260312_172018.jpg
 

Jimi

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Member For 5 Years
How about some homemade crackers. Pretty simple really. 200 grams of sourdough starter discard mixed with 2 tbsp of melted butter. Spread it out in a thin layer on parchment paper in a cookie sheet. Top with whatever you want. I used everything bagel on one batch and the other batch was salt, garlic powder, and herbs. I should have paid more attention on the second batch as the edges are pretty brown, but still tasty.

View attachment 230442

View attachment 230443
Those look delicious, I love sourdough
 

CrazyChef v2.0

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How about some homemade crackers. Pretty simple really. 200 grams of sourdough starter discard mixed with 2 tbsp of melted butter. Spread it out in a thin layer on parchment paper in a cookie sheet. Top with whatever you want. I used everything bagel on one batch and the other batch was salt, garlic powder, and herbs. I should have paid more attention on the second batch as the edges are pretty brown, but still tasty.

View attachment 230442

View attachment 230443

They look great! Did you use a flat starter or did you feed it first and let it come back to life? The reason I ask is that I have a jar of starter in my fridge that's a little over 2 years old that I only feed when I need to use it.
 

gopher_byrd

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They look great! Did you use a flat starter or did you feed it first and let it come back to life? The reason I ask is that I have a jar of starter in my fridge that's a little over 2 years old that I only feed when I need to use it.
It's leftover flat starter that has been building up for a while. I'm not looking for them to raise up, just the flavor from the fermenting.

BTW I agree with you about not calling it discard because I'm not throwing it away. It's just the term everyone uses.
 
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Jimi

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Member For 5 Years
Here's a tasty treat that is healthy for you


Hello ,

Strawberry season is here and if you have been reaching for these little red gems, your hormones will thank you.

Strawberries are one of the most underrated hormone-supportive foods you can eat.

🍓 Rich in vitamin C — supports your adrenal glands, especially when stress is high

🍓 Loaded with antioxidants — help calm inflammation and protect your cells

🍓 High in fiber — supports blood sugar balance and healthy estrogen elimination

🍓 Boosts collagen production — for glowing skin and a body that feels supported from the inside out

This week I am sharing one of my favorite quick meals, a creamy strawberry shake that is satisfying and simple enough to make any morning.



Strawberry Bliss Shake
Strawberry Bliss Shake 🍓

Ingredients:

  • 20–30g good quality vanilla protein powder (look for one with clean ingredients and no added sugar)
  • 2 tbsp ground flax seed
  • 1 cup fresh or frozen organic strawberries, warmed in their own juice
  • 1 tbsp organic unsweetened almond butter
  • ½ cup water or unsweetened coconut milk

Directions:
Blend all ingredients with ice until smooth. Adjust liquid to your liking and enjoy!

This one is creamy, nourishing and genuinely delicious. I hope it becomes a springtime staple for you.

Let me know if you give it a try!

Love,​
 

Jimi

Diamond Contributor
Member For 5 Years

Memorial Day has come and gone, and summer is officially underway. For those ready to lean into sunny days and crisp, lush flavors, these cucumber and vegetable-forward dishes are ideal for the table this week. It feels good to celebrate the season, and it feels great to cook with fresh garden goodness.​
Dive into these summer-ready recipes:​
There is no better time to turn garden favorites into spectacular warm-weather dishes. Check out even more recipes for endless seasonal inspiration. —>​
 

Bliss Doubt

Diamond Contributor
Member For 5 Years
Finished with an hour to spare before shower and exit to supper club.

Mini mantecadas (buttercakes) are small but not tiny. I love the versatility of them, since I'm not a baker, not a batter mixer, not a dough roller, none of that, and box cake mixes just are not that great.

So I've made many things with these: fruit and whipped cream, or syrup and nuts, or just on the side of scrambled eggs.

Mini mantecadas.PNG

I wanted to give a lot of love tonight to those who rebelled with me when people were driving with masks on, alone in their own cars with windows up, who let themselves be locked down (a prison term), when the sadness of people who were not allowed to visit their seniors in nursing homes was heartbreaking, when weddings were postponed, when your cousin's small batch bakery had to shut down but the Walmart bakery was allowed to keep operating. Life was on hold for a massive transfer of wealth from mainstreet to Wall Street, for a bug that had less than a 1 percent rate of death. That was when I started our supper club, for us to gather together, listen to music, laugh, watch movies, and share our best recipes as a measure of our love. We meet less often these days, but when we do it's still very special.

So I made what I hope everybody will think is a special dessert. Mini mantecadas in an assortment of love cakes. As you can see, they come out of the package with a little topknot on each one:

Minis w topknots.jpg

It's best to scoop that out with a spoon, then your toppings and fillings go in better. Here they are finished, left to right:

Cinnamon roll----------------Ma cherie amour---------------------Soda pop-
The cake drenched---------------The cake drenched---------------Fresh lime and
with cinnamon---------------with maraschino juice,---------------lemon squeezed
butter, topped with---------------topped with pink---------------on the cake,
icing and bronzy---------------icing, pearl sprinkles---------------icing and clear
crystal sprinkles---------------and a cherry.------------------------crystal sprinkles

Minis finished.jpg

I made two trays like this one. I don't want the cakes to touch
each other so I have to make wax paper dividers before
transporting. Do you think my friends will feel the love?
 
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gopher_byrd

Cranky Old Fart
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Are you usin a 5x9 loaf pan?
For the sandwich loaf, yes. I invert a second loaf pan on top to produce steam for the rise and take it off after 20 minuets to brown. For the boule I used a 4.5 quart Dutch oven. Lid on for 25 minutes and 20 minutes for browning.
 

Jimi

Diamond Contributor
Member For 5 Years
For the sandwich loaf, yes. I invert a second loaf pan on top to produce steam for the rise and take it off after 20 minuets to brown. For the boule I used a 4.5 quart Dutch oven. Lid on for 25 minutes and 20 minutes for browning.
Looks delicious
 

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