Sourdough is one of my favorite all time breads. From taste to texture and aroma, it is hard to compete with the culinary qualities of sourdough.  Now I still contest that the best “true” sour taste comes from the time and care of a good mother sponge.  But not every baker has the foresight to have a mother sponge available when the sourdough craving comes on.  To this end, I began my quest for the impossible: a one day (direct dough method) sourdough, that would have all the benefits of the “gold standard” sourdough made from a “mother” or “master dough.”

The art of this possibility came when I was experimenting with the James Beard Classic: Beard on Bread.  In this book Beard experiments with sour cream when he could not find any buttermilk on hand.  The bread smelled and tasted sour and had been my go-to until the development of my current creation.   Wanting a bit more nutrient value in the mix I decided to tinker with the addition of whole wheat and semolina flour, not too much that it would weigh down the dough, but enough to give it good color and texture. The liquid, an essential feature to the structural framework of the bread, was a trifecta of plain yogurt, buttermilk and lemon juice all acting synergistically to draw the yummy sourness out of one another.

Organic evaporated cane juice sugar was added for flavor and for creating a golden crust, while also providing a little extra motivation for the “yeasties.”  Unsalted butter, is added to give a tender and rich bread while improving browning.

Ingredients: (makes 3 8×4 loaves)

2 Cups Low-fat Buttermilk
2 Cups Plain Yogurt
1/2 Cup Warm Water
1/4 Cup melted unsalted butter (tempered: not over 115 degrees)
1/4 Cup Evaporated Cane Juice Sugar
2 Tbsp. Lemon Juice
2 Tbsp. Salt
2 pkg. Active Dry Yeast
8-10 Cups Flour
(1 Cup Whole Wheat Flour, 7-8 cups hard wheat bread flour, 3/4 cups Semolina Flour)

Directions:
Combine in saucepan: buttermilk, yogurt and lemon juice let sit for a few minutes. Then add sugar, butter and salt. Heat almost to a boil. Cool thoroughly. In a 2 cup measuring cup, combine dry yeast and water. Add yeast mixture to cool buttermilk/yogurt mixture. Mix. Gradually add flour to make workable dough. Knead 10 minutes on floured board. Place in bowl and cover. Let rise for 45 minutes. Punch down. Divide into three equal loaves. Place loaves in greased bread pans. Let rise 45 minutes. Bake at 375 degrees for about 30 minutes. Yield: 3 loaves.

Cauliflower, why?  If your like me, you were part of the incredulous “why” is this so good for me group?  Perplexed by this vegetable with an off smell and snow white color, I decided to find my transformative dish to help me transcend my childhood “cauliflower” baggage. To my surprise, soup was the answer.

It all started with the Jimtown Store Cookbook:“Vanessa’s Cauliflower Sharp White Cheddar Soup” recipe–pause, followed by consideration raced through my mind. And when I finally grew the courage to try and experiment, I was in love.  Why had I been shunning this healthy cruciferous vegetable for so long?

My new found love of this virtually fat-free, zero cholesterol, high in Vitamin C and cancer fighting vegetable got me curious.  Was there other things I could add to play off an already fantastic dish?  I was leery, as I have always heeded to the “If it ain’t  broke, don’t fix it” credo.

But to my delight, the marriage of a lovely new partner–> the parsnip, only added to the complexity and nutrient value of this already rockin’ soup.  With haste, I decided to jot down the notes of this lovely little experiment.

Adapted from the Jimtown Store Cookbook – Vanessa’s Cauliflower and Cheddar Soup

Ingredients:

1    Large leek (white and pale green parts only)

1/2 Stick unsalted butter

2  Celery ribs finely chopped

2 1/2 tsp.
Dry mustard

1/2 tsp.
Smoked paprika – or sweet paprika

4 Cups
Vegetable stock

1 Cup
Hot water

1/2 Cup
Milk

1/2 tsp.
Fine grain sea salt to taste

4 Cups
Cauliflower florets

2 Parsnips diced

2 tbsp.
Dry sherry

1/2 Cup
Grated sharp cheddar cheese

1 bunch
Fresh thyme

1 tbsp.
Minced chives

Directions:

Step 1
Cut the leek half wise rinse under cold water and dice.

Step 2
In a medium pot over low heat, melt the butter.  Add the leek and celery, cover and cook, stirring once or twice, for 10 minutes.  Add the flour, mustard, and paprika, and cook, stirring often without browning, for 2 minutes.  Gradually whisk in the warm broth, milk and water.  Stir in 1/2 tsp fine grain sea salt, add cauliflower, parsnip and bunch of thyme cover and bring to a simmer.

Step 3
Cook partially covered, stirring occassionally until the cauliflower and parsnips are tender about 20 minutes.  Cool slightly, and puree with an hand blender or food processor.  (The soup can be prepared to this point up to 3 days in advance. Cover and refrigerate).

Step 4
Return the soup to the pan and set over low heat.  When the soup simmers, stir in the cheese and sherry.  Heat, stirring with out letting the soup boil.  Until the cheese has melted smoothly.  Season with pepper and adjust the salt.