APPETIZERS
= Brazilian Pao de Queijo
= Black Pepper Cashews
= Edamame Dip
= Feta cheese-Zucchini Loaf
= Gougeres
= Quick sun-dried tomato crostini
= Mediterranean Skewers
= Sophie Grigson’s Parmesan Cake
= Sun-dried tomato and feta cheese torte
= Twice-baked goat cheese soufflés
= Vietnamese-Style Spring Rolls
BEEF and LAMB
= Beef Stroganoff
= Beef Wellington
= Cranberry-teryiaki Lamb Rack
= Grilled Flank Steak with Ancho-Chile Marinade
= Down-home Dig in Chili
= Italian Easter Pie
= Korean Barbecue Burger
= Lamb stew with parsnips, prunes, and chickpeas
= Lebanese Baked Kibee
= Meatballs in Tomato-Caper Sauce
= Ossobuco Milanese
BRAZILIAN RECIPES
= Bolo de Fuba´ (Cornmeal Cake)
= Brazilian Black Beans
= Brigadeiros
= Caipirinhas
= Canja de Galinha (Chicken & Rice Soup)
= Feijoada
= Heart of Palm Pie (Torta de Palmito
= Mandioca Frita
= Mangas Flambadas
= Pao de Queijo
= Pasteis
= Shrimp Moqueca
BREADS (posts with full recipe)
= 36 Hour Sourdough Baguettes
= Auvergne Rye with Bacon
= Baguettes
= Barm Bread
= Basic Country Loaf (Tartine Bread)
= Beer Bread with Roasted Barley
= Black Olive Bialy
= Brazilian Pao de Queijo
= Breville Sourdough
= Buttermilk Cluster
= Ciabatta
= Cinnamon Turban Bread
= Classic 100% Whole Wheat Bread
= Classic Dinner Rolls
= Codruta Cheese Flatbreads
= Cornbread (Hamelman)
= Cornmeal English Muffins (Dan Lepard)
= Cottage Loaf
= Country Rye (Tartine)
= Cracked-Wheat Sandwich Bread
= Croissants
= Crumpets (Traditional and Sourdough)
= Easy Pizza Dough
= Focaccia
= Focaccia (Double-Hydration method)
= Five Grain Sourdough Bread
= French Style Rolls
= Golspie Loaf
= Grissini (Hamelman)
= Hoegaarden Beer Bread
= Honey-Oat Pain de Mie
= Levain Bread with Caramelized Onions
= Light Rye Bread (Hamelman)
= Miche Point-a-Calliere (Hamelman)
= Pain de Campagne
= Pain de Mie au Levain
= Pain de Provence
= Pain Rustique
= Pane de Casa (& Crostini)
= Panmarino
= Pierre Nury’s Rustic Light Rye (Bougnat)
= Pistachio-Walnut Sourdough Bread
= Pita Bread (Dan Lepard)
= Polenta Crust Tomato Loaf
= Roasted Potato and Olive Focaccia
= Romanian Flatbreads
= Rustic Bread (Hamelman)
= San Francisco Sourdough
= Semolina Barbecue Buns
= Semolina Sandwich Loaf
= Sour Cream Sandwich Bread
= Sourdough English Muffins
= Sourdough Bread with Double Flour Addition
= Spelt and Cormeal Rolls
= Spicy Kalamata Sourdough
= Thom Leonard’s Country French Bread
= Vermont Sourdough with Whole Wheat (Hamelman)
= Vermont Sourdough
= Vienna Bread with Dutch Crumb (Tiger Rolls)
= Wheat-Germ and Sage Sourdough
= White Thyme Bread
BREADS from BBA CHALLENGE (no recipes)
= 100% Sourdough Rye (BBA #32)
= Basic Sourdough Bread (BBA #30)
= Ciabatta (BBA #7)
= Cinnamon Raisin Walnut Loaf (BBA #9)
= Cornbread (BBA #10)
= Cranberry-Walnut Celebration Loaf (BBA #11)
= English Muffins (BBA #12)
= Focaccia (BBA #13)
= French Bread (BBA #14)
= Italian Bread (BBA #15)
= Kaiser Rolls (BBA #16)
= Lavash Crackers (BBA #17)
= Light Whole Wheat Bread (BBA #18)
= Marbled Rye (BBA #19)
= Multigrain Bread Extraordinaire (BBA #20)
= New York Deli Rye (BBA #31)
= Pain a l’Ancienne (BBA #21)
= Pain de Campagne (BBA #22)
= Pain Poilane (BBA #33)
= Pane Siciliano (BBA #23)
= Panettone (BBA #24)
= Pizza Napoletana (BBA #25)
= Poolish Baguettes (BBA #26)
= Portuguese Sweet Bread (BBA #27)
= Potato Rosemary Bread (BBA #28)
= Potato, Cheddar, and Chive Torpedo (BBA #42)
= Pugliese (BBA #29)
= Pumpernickel Bread (BBA #34)
= Roasted Onion and Asiago Cheese Miche (BBA #43)
= Stollen (BBA #36)
= Sunflower Seed Rye (BBA #35)
= Swedish Limpa (BBA #37)
= Tuscan Bread (BBA #38)
= Vienna Bread (BBA #39)
= Whole Wheat Bread (BBA #41)
= White Bread (BBA #40)
DESSERTS, SWEETS
= Almond Butter Cake
= Apple Cake (Dorie Greenspan)
= Banana Blondies (Dan Lepard)
= Banana Bran Muffins (Ina Garten)
= Banana Bread
= Berry Pie for 4th ofJuly
= Blueberry Muffins
= Blueberry-Walnut Bran Muffins
= Bolo de Fuba´(Brazilian Cornmeal Cake)
=Brigadeiros
= Brown Butter Chocolate Chip Cookies
= Butterscotch Brownies
= Caramelized Bananas
= Chocolate Bread
= Chocolate & Chestnuts Terrine
= Chocolate Chip Cookies
= Chocolate Frozen Yogurt with Caramelized Bananas
= Chocolate-Raspberry Layered Cake
= Chocolate Gelato
= Chocolate Intensity Cake (gluten-free)
= Cinnamon-Capuccino Cookies
= Cinnamon-Raisin Walnut Loaf
= Dundee Cake
= Emergency Blender Cupcakes
= Flourless Chocolate Cake
= Fondant au Chocolat Cake
= Fromage Blanc
= Holiday Fruitcake
= Lemon Custards with Pomegranate Seeds
= Lemon-glazed banana-berry scones
= Lemon Shortbread Bars
= Mangas Flambadas
= Mini Chocolate Meringue Cupcakes
= No-Fuss Coffee Cake (King Arthur)
= Nutella Drop Cookies
= Oeufs a la neige
= Peach Pie
= Pumpkin Pie
= Rhubarb Compote
= Russian Tea Cookies
= Speculaas
= Torta di Limone e Mandorle
= Tuxedo Cake
= Watermelon Granita
= Watermelon Sorbet
= White Chocolate Dipped Cookies
DRINKS
= Caipirinhas
PASTA & NOODLES
= Baked Shrimp and Feta Pasta
= Carrot “Nib” Orzo
= Chili Cashew Chicken Noodles
= Cold Soba Noodles
= Cremini Mushroom Pasta with Goat Cheese and Arugula
= Dan Dan Noodles
= Fettuccini with Shrimp, Swiss Chard, and Tomatoes
= Fettuccini with Spinach
= Grilled Tomato Sauce with Arugula
= Linguine with Cilantro-Lime Pesto and Shrimp
= Macaroni and Cheese
= Orzo with shiitake mushrooms and spinach
= Otsu (Soba Noodles)
= Pasta Dough
= Pasta e Fagioli
= Pasta with Asparagus Coins and Tomatoes
= Pasta with Fresh Tomato Sauce
= Pasta with Grated Tomato Sauce and Green Beans
= Pasta with Roasted Butternut Squash, Arugula and Ricotta
= Pasta Puttanesca
= Pasta with Vodka Sauce
= Pasta with Zucchini Strands and Shrimp
= Penne a la Vechia Bettola
= Ravioli (Roasted Squash Ravioli in Brown Butter Sauce)
= Scallops and Black Pasta with Orange Cream Sauce
= Spaghetti with Italian Meatballs in Tomato-Caper Sauce
= Spring Pasta
= Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
= Sweet Roasted Butternut Squash and Greens Over Pasta
= Ziti with Artichokes and Meyer Lemon Sauce
PORK
= 7-6-5 Grilled Pork Tenderloin
= Ancho & Chipotle Rubbed Pork Roast
= Asian-Glazed Pork Shoulder
= Black Trumpet Coffee Crusted Pork Tenderloin
= Capital Sauce Pork Ribbons over Pot-Browned Noodles
= Clay-Pot Pork Roast
= Dan Dan Noodles
= Down-Home Dig in Chili
= Grilled Asian Pork Tenderloin with Peanut Sauce
= Herb and Mustard Pork Roast
= Korean-Style Pork with Asian Slaw
= Maple-Chili Pork Tenderloin
= Oven-barbecued Ribs
= Pork Medallions with Mustard-Caper Sauce
= Pork Ragu
= Pork Tenderloin and Blue Cheese
= Pulled Pork
= Spanakopita Meatballs
POULTRY
= 7-6-5 Grilled Chicken Breasts
= Ad-Hoc’s Roast Chicken and Root Vegetables
= Butterflied Cornish Hens with Apricot-Pistachio Dressing
= Chicken Adobo
= Chicken and Yogurt Salad with Cucumbers and Peach
= Chicken Legs with Cherry Tomatoes and Basil
= Chicken Marsala
= Chicken Parmiggiana
= Chicken in Peanut Mole Sauce
= Chicken Thighs with Olives and Lemon
= Crimson and Cream Chili
= Goat Cheese-stuffed Chicken Breasts
= Grilled Coffee-Brined Chicken Breasts
= Hoisin-Explosion Chicken
= Honey-Glazed Chicken Legs
= Indonesian Ginger Chicken
= Lemony Chicken Curry
= Orange Pomegranate Chicken
= Oriental-Style Turkey Patties
= Plum-Glazed Duck Breasts
= Red Curry Chicken
= Sabu’s Spicy Coconut Chicken
= Stir-fried Chicken with Creamed Corn
= Sweet and Spicy Sticky Chicken
= Teriyaki Chicken Thighs
= Thai Chicken Breasts with Herb-Lemongrass Crust
= Thyme-scented turkey meatloaf with mushroom gravy
= Turkey Chili
= Turkey Meatballs
= Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
RICE AND GRAINS
= Bewitching Farro Salad
= Butternut Squash Baked Risotto
= Couscous Salad
= Couscous Salad with Zucchini and Pine Nuts
= Fire-roasted tomato risotto
= Green tea risotto
= Israeli Couscous Salad
= Roasted Corn and Tomato Risotto
= Two-Stage Pea and Prosciutto Risotto
= Wild Mushroom Risotto (Two ways)
SALADS
= Arugula Pesto (low-cal)
= Bewitching Farro Salad
= Celery and Apple Salad
= Chicken and Yogurt Salad with Cucumbers and Peach
= Couscous Salad
= Couscous Salad with Zucchini and Pine Nuts
= Crispy Potato Salad
= Grilled Butter Lettuce Salad with Buttermilk Chive Dressing
= Israeli Couscous Salad
= Mango-Orzo Salad with Green Beans
= Mixed Green Salad with Grapefruit and Warm Shrimp
= Pan-Crisped Deviled Eggs on French Lettuces
= Potato-Roquefort Cakes with Ripe Pears
= Roasted Lemon Vinaigrette
= Shaved Asparagus Salad
= Spinach Salad with Almonds and Parmiggiano
= Sweet Cabbage Slaw
= Tomato Confit with Arugula and Zucchini
SEAFOOD
= Baked Shrimp and Feta Pasta
= Chipotle-Rubbed Salmon Tacos
= Cod Filets with Mustard-Tarragon Crust
= Fettuccini with Shrimp, Swiss Chard, and Tomatoes
= Five-Spice Glazed Salmon on Wilted Spinach
= Griddle-Fried Filet of Petrale Sole
= Linguine with Cilantro-Lime Pesto and Shrimp
= Little Shrimp Casserole
= Mahi-Mahi with Citrus Marinade
= Miso-Grilled Shrimp
= Mixed Green Salad with Grapefruit and Warm Shrimp
= Pasta with Zucchini Strands and Shrimp
= Salmon with Red Curry Sauce and Cabbage Salad
= Sauteed Shrimp with Arugula and Tomatoes
= Scallops and Black Pasta in Orange Cream Sauce
= Scallops in Orange-Caramel Sauce
= Shrimp and Fennel Casserole
= Shrimp in Moroccan-Style Tomato Sauce
= Shrimp Moqueca
= Slow-baked Salmon with Lemon and Thyme
= Tuna with Sesame Seeds, Cracked Coriander and Crispy Ginger
= Vietnamese-Style Spring Rolls
SOUFFLES & SMALL DISHES
= Cheese Souffle
= Feta Cheese Zucchini Loaf
= Fromage blanc
= Golden Chard Pie
= Green Apple & Yogurt Bowl
= Hearts of Palm Pie
= Italian Easter Pie
= Mushroom Souffle
= Potato Roquefort Cakes
= Sophie Grigson’s Parmesan Cake
= Sundried Tomatoes and Feta Cheese Torte
= Torta di Zucchini
= Twice=baked goat cheese souffle
= Vietnamese-Style Spring Rolls
SOUPS
= Autumn Vegetable Soup
= Canja de Galinha (Chicken & Rice Soup)
= Caramelized Carrot Soup (Pressure cooker)
= Carrot and Leek Soup
= Chicken Stock (1 hour version)
= Creamy Broccoli Soup
= Cream of Cauliflower Soup with Red Beet Chips
= Curried Zucchini Soup
= Kuri Squash Soup
= Pasta e Fagioli
= Roasted Tomato Soup
= Spinach Straciatella Soup
= Yucatan-Style Chicken Soup with Orzo and Lime
VEGGIES
= Asparagus on Asparagus
=Asparagus Bundles with Prosciutto and Parmiggiano
= Avocado Three Ways
= Bewitching Farro Salad
= Blasted Broccoli
= Broccolini with Lemon and Ginger
= Carrot and Sweet Potato Puree
= Cauliflower and Apple Puree
= Cauliflower au Gratin
= Celery and Apple Salad
= Feta Cheese-Zucchini Loaf
= Golden Chard Pie
= Gratin of Beefsteak Tomatoes
= Green Beans with Roasted Tomatoes
= Grilled Corn and Tomato Salad with Basil Oil
= Kale Chips
= Lemony Asparagus
= Lemony Shredded Brussels Sprouts
= Mandioca Frita (Fried Yucca Root)
= Mogo (Roasted Yucca Root)
= Moroccan Cooked Carrot Salad
= Potato and Leek Braise
= Potato-Roquefort Cakes with Ripe Pears
= Quick Zucchini Saute with Roasted Peanuts
= Sweet Cabbage Slaw
= Tomato Confit with Arugula and Zucchini
= Torta di Zucchini
= Zucchini and Summer Squash Gratin|
= Zucchini Duo with Yogurt Sauce
= Zucchini Fritters with Feta and Dill
= Vegetable Milhojas
Hello,
I read on your site how you freeze your sourdough starter. Mine has been developed from scratch according to the instrucitons in Tartine Bread, but I don’t want to leave it at room-temp. I’ve kept some in the frig, but I don’t think it’s viable anymore. Can you tell me how you’ve kept yours, either in the frig or freezer? Thanks very much. Carla
Hi, Carla!
I have two starters, one made from scratch in March 2009, the other I bought from King Arthur. For over a year, I kept them both in the fridge, refreshing each one every couple of weeks, because I made bread every weekend, and alternated between the two. After a while, I decided to try the freezer method, and now I have one of them (the one from King Arthur) permanently frozen, I only refresh it when I’m going to make bread. The other one I have small portions frozen, but have been keeping it in the fridge, refreshing it every couple of weeks.
I’d say you could try to revive your starter, just use a small amount (2 tsp, for instance) in 1 cup of warm water, add flour and see what happens. It is amazing how resilient a starter can be! Of course, in the worst case scenario, you would have to start all over…
let me know if you need help, I am ready to share my experience with sourdough if you want!
Your suggestions are appreciated. how do you refresh? ingredients and amounts?
When my starter is “sleeping” in the fridge, I use 1 to 2 tsp, dissolved in 50 ml (g) of warm water. Mix very well to dissolve, then add 50 to 75g of white flour. THe amount of flour is up to you, some people prefer a more liquid starter, in that case you add 50g of flour only. Once that starter is going, if I want to refresh it again, I discard about 3/4 of it and add whatever amount of water and flour I need to make my bread and have leftover to keep the starter going.
This link
http://www.wildyeastblog.com/2007/09/29/maintain-starter/
is probably the best source to learn how to keep a starter going, you might want to take a look there too, her blog is amazing!
This list of recipes looks like a lot of fun to try out… time to run to the store