Snowy Sourdough Saturday

How I spent the first winter storm weekend of January 2020.

Until Friday, this January has had the weirdest warm weather I’ve ever experienced in northeastern Kansas. Usually, I’m bundling up because the temperatures outside are nudging into single digits or a raging snowstorm with a wicked north wind blows through to remind us of what our Canadian neighbors endure daily. I actually looked forward to a three-day cold snap with a soft blanketing of snow. My pantry was stocked and I could wait to shovel the driveway until Sunday afternoon (which I did). I avoided the ice forgotten under the snow from Friday’s all-day rain. I stayed snug in my home with my sourdough, my movies, my books, my dog and my hubby.

Thursday the 9th it was 64 degrees, but by Friday evening, we were down in the 20s (finally).

Just like last weekend, I set out my sourdough starter to feed, but this time I did it Friday morning, not Saturday morning, because my plan was to try the much longer process necessary for the Extra Tangy Sourdough bread recipe. I thought I’d take advantage of the low pressure system to boost my wild yeast production. And I wanted to try out my new covered ceramic baker I received on Friday, thanks to a free shipping promotion last week at King Arthur Flour.

Click image to see full album Friday through Sunday
Continue reading “Snowy Sourdough Saturday”

Recipe Review: “The Easiest Pizza You’ll Ever Make by King Arthur Flour” (5 stars)

Recipe: The Easiest Pizza You’ll Ever Make: King Arthur Flour.

Rating: 5 out of 5 stars

Baked: January 27, 2014

Home Made PizzaMy most recent order from King Arthur Flour (taking advantage of one of their frequent free shipping promotions) included their Pizza Dough Flavor.  Since I wanted to take advantage of this new seasoning, I didn’t use my standard pizza crust mix found in King Arthur’s 200th Anniversary cookbook.  Instead, I searched through the recipes available at King Arthur’s website and decided to try the one listed above.

I cut the recipe in half, just like I do the one from the cookbook, because my husband and I don’t need to make two or three large pizzas.  One large one is plenty for a couple of meals.  I also don’t let the dough rise but for a few minutes, long enough for me to heat the oven up to 450 degrees.  Terry and I prefer thin, crispy crusts so rising is never a necessity.

Continue reading “Recipe Review: “The Easiest Pizza You’ll Ever Make by King Arthur Flour” (5 stars)”