Catastrophic Cook

Sourdough can be very intimidating, but once you get a feel for it I promise you it’s just more time consuming than anything else. I’m going to post a series on feeding ratios and dough expectations so keep a lookout!

Simple Sourdough (2 loaves):

Prepare your starter the night before. I feed my starter a 1:10:10 ratio.

14 grams starter
140 grams flour
140 grams water. Cover and set aside for 12-16 hours.

The next morning, add 700 grams of water and mix it till frothy. Now add 1000 grams flour. Mix till it’s all incorporated and you have a shaggy dough. Set aside covered for 1 hour.

1 hour later you add 20 grams of salt and just pinch it in. Set aside for ten minutes to rest. Now do stretch and folds till dough is rougher to work with. About 2-5 minutes. Cover and set aside for an hour.

1 hour later do 4 stretch and folds and if you want you can also do a coil fold. Cover and set aside for another hour.

If your dough is bubbly, jiggly and pulling from the sides it’s time to cut it. If not repeat the stretch and fold and set aside for an hour.

Allow your dough to fall out of the bowl on its own. You don’t want to deflate it. Cut into to loaves and roughly shape and rest for 10 minutes. Flatten and stretch rested dough. Shape and pinch seams and place in a floured basket. Cover and allow to rise in the fridge for 12 hours.

Preheat your oven to 450 F with your Dutch oven in it. Flip your dough into parchment or on a silicone sling. Score it and place in the Dutch oven. I put a handful of rice underneath to prevent burning and a few ice cubes to help it steam. Cover and bake at 450 for 35 min. Uncover and lower heat to 400 and bake 20-30 min until nice and golden. Cool for at least thirty minutes before slicing. Enjoy!

It’s National Matcha Day and nothing compares to the one we make at home! My fave matcha is from .koyamaen_official

4 g matcha
40 grams warm water
120 g milk
30 grams sweetener

As if my cheesecake could get any better I’ve transformed it into minis. So much easier to make and it feeds a crowd! This makes 48 regular sized cupcake cheesecakes. Feel free to halve the recipe if you want less.

Mini Cheesecakes

31 graham cracker sheets (490 grams)
9 tbsp sugar
1 cup melted butter

4 blocks cream cheese (32oz)
1 cup sugar
1 tbsp vanilla
1/2 tsp salt
14 oz sour cream
4 eggs

1/4 cup Mexican sour cream
2 tbsp condensed milk or sugar
1/4 cup heavy cream

Crush your graham crackers. Mix in the sugar. Add the butter and mix well. Using a medium cookie scoop, scoop out one scoop into each liner. Shake the pan to even out. Press down firmly with a slat bottom cup. Set aside.

Put the cream cheese in its sealed foil package in hot water for about 20 minutes. I do this while I do the crust.

Once it’s soft add to a bowl with the sugar, salt, and vanilla. Cream well. Add the sour cream. Mix well scraping the bottom. Add eggs one at a time creaming well between each. Pour on top of crust and bake for 9 min at 325 F. Remove from oven and allow to cool for about 20 minutes. Gently remove from the pan and place on a sheet pan. Refrigerate for at least 1 hour. Top with sour cream topping and fruit. Enjoy!