Mendenhallsourdoughgingerbread Recipes

MENDENHALL SOURDOUGH GINGERBREAD

Mendenhall Sourdough Gingerbread image

Last summer I enjoyed an Alaskan cruise, and we had a fabulous time at the Mendenhall Glacier. :) Alaska is also well-known for its sourdough... and brought together here is a delicious combination of sourdough and gingerbread. Enjoy!

Provided by Julesong

Categories Dessert

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sourdough starter
1/2 cup hot water
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar, firmly packed
1 large egg
1 1/2 cups unbleached flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup butter, or shortening

Steps:

Preheat oven to 375 degrees F.
Cream together the brown sugar and shortening.
Then add molasses and egg, beating continuously; set aside
In a separate bowl, sift dry ingredients together and blend into hot water.
Then beat this mixture into creamed mixture.
As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done.
Best served with ice cream or whipped cream while still hot.

Nutrition Facts : Calories 414.2, Fat 16.5, SaturatedFat 10, Cholesterol 75.9, Sodium 542.9, Carbohydrate 63.3, Fiber 1.1, Sugar 33.4, Protein 4.5

CHEF JOHN'S SOURDOUGH BREAD

Chef John's Sourdough Bread image

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Provided by Chef John

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 21h35m

Yield 8

Number Of Ingredients 6

Ingredients

100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

Steps:

Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
Cover and refrigerate 12 hours to slow the fermentation process.
Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g

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