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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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Scary Good and Scary Healthy Pumpkin Muffins


1 cup flour
1/2 cup whole wheat flour
1 1/2 cups of flax seeds, ground (coffee grinder works well, 1/2 cup at a time)

1 tbl baking powder
3/4 tsp salt
1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves


3/4 cup milk (I used 1/2 and half, had do. Try ricotta cheese for extra fat)
1 can of pumpkin
2/3 cup brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract


Pre heat oven to 350 degrees
Prepare muffin tins by coating with butter and dusting with white flour. Or use cups.

Mix dry ingredients (flour through cloves) in a large bowl. 
Mix milk, pumpkin, sugar together in a medium bowl. 
Add eggs and vanilla and whisk together until smooth. Sugar will likely not be completely dissolved.

Add wet ingredients to dry and stir together until just combined. 

Spoon into prepared muffin pan, a bake for 18 minutes or until a toothpick inserted comes out clean.

Let cool. They taste better after cooling.

If you have a sweet tooth, try a cream cheese frosting. 

Nuts might work in this recipe, but you don't often see them paired with pumpkin.




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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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Asparagus Risotto

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