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Recipes I've Shared:
Dress up your georgeous Spring Farmers Market Greens with this Fresh Herb Yogurt Ranch Dressing. Save Fat and Calories - add fresh green herbs! Standard Ranch dressing is over 200 calories a serving and filled with additives.
The problem with using sourdough starter as an ingredient in baking recipes is that you can't really find a starter with nutritional facts. I have included two items here to approximate real sourdough nutrients. *The probiotics and nutritional yeast. But sourdough starter is actually a symbiotic culture of yeast and lactic acid bacteria similar to those in probiotics. The only food items that are used to make a sourdough starter are flour (which includes the wild yeasts and bacteria present) and water bottled or tap, and time to grow the culture. The reason this is listed under Vegetarian is that there is not a category for bread - at least not yet.
If you want to know more about sourdough baking I recommend the following sites:
The Sourdough Companion - includes a starter blog and lots of how to - site is in Australia - members are Worldwide:
>The Fresh Loaf - both sourdough and other baking - great site! The following articles are very technical but also help to understand the mechanics and chemistry of sourdough, and a special way to supercharge creating your own starter:
The Pinapple solution part I -
Also part II -
This is a basic recipe for a sourdough starter that is made from the yeast that naturally occurs on grains. You can always buy or obtain natural starter from the web or your friends, but with patience you can create your own. You will need to let your starter develop for at least 7-10 days before you plan to bake. There are many health benefits to eating natural Sourdough breads or even breads with a longer fermentation. The yeast and lactic bacteria present in the dough break down starches and allow us to get more of the goodness from the grain. Sourdough bread is lower on the Glycemic index and possibly easier to digest for people with a low gluten tolerance. It is easier to develop a starter with flour that has had the least amount of processing. So using an organic unbleached or whole grain flour should work best.
Why not have Dessert for Breakfast!! Fresh from the July Market, Beautiful and Nutritious Peaches and Blueberries inspired this dish. You can serve it for breakfast, as a snack, or in elegant champagne flutes for a simple but gorgeous desert!
This is also a great Kid's helping, or cooking desert! (No cooking involved actually)
Tender potatoes and Onions grilled in their own juices with a touch of herbs, cheese and olive oil for that great mediteranean flavor. Great side for Chicken, Tuna or Salmon on the grill just add fresh grilled veggies or a salad and supper will be ready to serve!
Ahi Tuna (Yellowfin) Steaks Grilled with a Mediterranean Flair. Yellowfin Tuna or Ahi Tuna is usually served either Raw, as in sushi or Seared. or Grilled. When I first had this tuna grilled in spain with olive oil and salt I couldn't believe it was fish at all. This recipe is a bit of a cross between seared italian style and Spanish grilled.
Spanish influenced Potato Salad - A Great way to use up leftover Grilled Tuna and New Spring Potatoes for tomorrows lunch! Or a something cool for a hot summer dinner!
I really love garlic and after spending 3 years in Spain both garlic and olive oil became a natural part of my pantry. it was no surprise that the first time I came upon a cascading pile of beatiful green, exotic curling garlic scapes (green garlic) at the farmers’ market, I couldn't resist. Even though I really didn't have any idea what do with them. Actually they are great anywhere you would use garlic or green garlic. This is fab use for them while the markets are full of many hued, nutrient filled spring potatoes.