My own interpretation of a classic pain au levain in white & rye and whole wheat & rye. Fermented in the fridge (hence the long time) for maximum flavor, with initial bake in cast iron then finished on stones for a killer crust.
"6-DAY SOURDOUGH" BOULES
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Everyone’s favorite with one side meatball, the other hot Italian sausage, and lots of spinach in both. The Megawhisk5 works great for mixing the meatballs and stirring a few eggs into the ricotta
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LASAGNA
CHOCOLATE CHIP COOKIE DOUGH
My family’s slightly tweaked version of the classic Toll House recipe. Either Megawhisk is perfect for stirring in the chips and nuts as the mixer tends to bust ‘em up!
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PUmpkin pecan Bread
A delicious alternative to Banana Nut Bread. You can always buy a can of pumpkin, but you don’t always have a bunch of overripe bananas!
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SANDWICH BUNS
A very basic White (flour, yeast, sugar, salt, & water) and a bit fancier Honey Whole Grain. A LOT of experimentation went into getting everything right in a big rimmed cookie sheet instead of traditional loaf pans, but the results are worth it. Both recipes freeze well, so it’s fresh bread for lunch every day!
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CLEANS WITH A TWIST OF THE WRIST
