By Pat Derezinski, always a hit a parties
230g - sourdough discard 230g - milk (or use goat, cashew, oat, coconut milk) 1 - egg 15g - sugar (I use date sugar) 130g - wheat flour 3g - salt 5g - baking soda 5g - vanilla 43g - butter (or swap with avocado or olive oil) Mix ingredients
In KitchenAid bowl add: - 2.5 g tsp yeast - 227 g warm water - 5 g sugar Let rest 10 minutes Begin mixing slow with a dough hook after adding: - 350g bread flour - 9 g salt - 7.5 g olive oil Mix for 10 minutes.
100 g starter 360 g water 11 g salt 130-150 g of raisins (optional and you can soak them in water/rum if needed) 500 g flour —————————————— Mix all together. Let rise 30 minutes, then fold and turn. Repeat 3 more times. Cover bowl and let double in warm place.
1 - small head green cabbage 4 TBSP - EVOO 1/2 tsp - salt 1/2 tsp - pepper 1 (8 oz) pkg - mushrooms 4 - cloves of garlic, minced 2 tsp - chopped fresh thyme 1 tsp - Italian seasoning 1 cup - half and half 1