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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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Top Notch No Oil Banana Muffins

Well, maybe no oil is a stretch. The flax seeds have all the oil in this, but they are so good. And frighteningly healthy. A baker friend would like me to add a cup more of sugar, but I don't think it's needed.

1 cup flour
1/2 cup whole wheat flour (skip and sub with reg. flour if that is what you have)
1 1/2 cups ground flax seeds (use your coffee grinder. No fear, and no leftover taste)
1-2 tsp cinnamon
1 Tbl baking powder
1 cup walnuts, finely chopped
3/4 tsp salt
2/3 cup brown sugar

2-3 very ripe bananas
1/2 cup milk plus 1/4 cup 1/2 and 1/2, or 3/4 cups milk
2 beaten eggs
1 tsp vanilla


Preheat over to 375
butter and flour a muffin pan
Mix the first 8 ingredients in a large bowl until well combined (I use a whisk)
Mash the bananas, and then mix together with the milk, eggs and vanilla in a smaller bowl.

Add banana mixture to the dry ingredients. Lightly combine until just wet.

Add to muffin pan, bake 18-20 minutes or until toothpick comes out clean

Remove and cool. Store in fridge if not eating that day. Serve as is, or with cream cheese or excellent butter.

These are no oil. They are NOT no fat.

Respect to and inspiration from julia longuevile at the hazelnutblog.com

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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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