blue martinis

Read More http://www.bonappetit.com/recipes/2013/06/white-bean-tapenade

Sponge:
1/2 tsp active dry yeast (not rapid rise)
3/4 c water (room temperature)
3/4 c spent grain from brewing, still damp and at room temperature
1 1/2 c bread flour

Dough:
4 cups bread flour
1 cup water (room temperature)
2 tbsp honey
2 tsp salt

For the Sponge:
Mix the yeast into the water in a medium bowl until it’s dissolved. Mix into the flour and spent grain with a spatula and create stiff, wet dough. Cover and let the sponge sit at room temperature for at least five hours, if not overnight. I let mine sit for 24 hours.

For the Dough:
1. Mix the water, honey, flour, and the sponge in the bowl of a mixer, using a spatula. Mix the dough with your dough hook attachment on a slow speed for about 12 minutes, then add the salt. Continue mixing with the dough hook for another 3 minutes.

During the course of this process, the dough should be sticking to the bottom of the bowl, but easily clearing the sides. Check about halfway through by pushing the dough off the hook and seeing how it sticks to the bowl. If it’s really gluey and damp, add more flour in 1/8th cup increments, mixing between each addition. You want a dough that’s smooth and tacky but not actually glue-like.

2. Transfer your dough to a big lightly oiled bowl, and cover it with plastic wrapthat’s been greased. Let it rise about two to four hours, until it has roughly tripled in size.

3. Grease three 9 x 5 inch loaf pans. Put your dough on a lightly floured surface. Working with floured hands, press it out into a rectangle, and use a bench knife to divide it into three equally sized pieces. Roll each piece of dough into a tight 9-inch cylinder and pinch the seam closed. Place the loaves, seam side down, in the prepared pans. Set each loaf into a greased 9 x 5-inch loaf pan. Cover loosely with a cloth or greased piece of aluminum foil and let the dough rise until it almost doubles in size, about 45 minutes.

4. Meanwhile, put a deep metal pan or cast-iron skillet on the lowest shelf of the oven. Heat your oven up to 450 degrees F. Heat up two cups of water (not quite to boiling) and keep it on hand for your baking cycle.

5. Cut two or three slashes on top of each loaf using a sharp serrated knife. Cut almost parallel to the top of loaf, not very deep, and without sawing or tearing. Put your loaves in the oven. Pour two cups of hot water into your pre-heated pan or skillet, to create steam.

6. Bake for 15 minutes, then, if the loaves are browning unevenly, rotate each loaf 180 degrees. Bake for another 5-10 minutes (or until tops of loaves turn dark brown) and test the temperature with an instant read thermometer — 205-210 degrees F is perfect.

7. Take your pans out, let them cool 10 minutes, then put loaves on a cooling rack for an hour or two. Voila! Serve with local honey and/or butter, or make delicious little sandwiches.

from http://www.michiganbeerblog.net/2011/11/spent-grain-bread.html

2 cups sourdough starter, left sitting out all night
1 egg
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons vegetable oil
1 teaspoon baking soda combined with 1 tablespoon water

Combine your soda and water.

Combine the rest of the ingredients in a bowl and mix well.

Fold the egg-oil-salt-sugar mixture into the starter, then pour in the soda-water mixture.

Ladle the batter onto a hot, lubricated griddle and proceed as with any other pancake.

Sourdough pancakes are as light and flavorful a pancake as you’ll ever eat, and are infinitely variable. For a wheat pancake, simply combine a cup of white flour starter with a cup of 50-50 whole wheat flour-and-water mix (four ounces of each by weight) the afternoon or evening before, and leave it out until morning. The same thing will work with buckwheat, even rye if you want to try it — or any of those flours in combination. And that’s not including all the various fruits and/or flavorings you can add.

http://www.joepastry.com/category/bread/sourdough-pancakes/

http://www.pizzamaking.com/forum/index.php?topic=1184.0

After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note—this recipe duplicates the pizza found at Giordano’s, as opposed to Uno’s/Malnati’s, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or an oil/shortening combination). Also, I like to knead the dough by hand, so you machine mixers will have to figure a way around that!

The following is the recipe for a 10″ deep dish pizza, based on one-and-a-half cups of flour—you can double it for a larger pie (BTW, this formula makes an excellent thin crust as well!).

One-and-a-half cups flour (I use Ceresota, which has a bit more gluten than regular AP—King Arthur is good, too)

1 TSP. yeast

Three-quarters TSP. Kosher salt

Three-quarters TSP. Sugar

6 TSP. Oil (5-5.5 Canola oil, the rest light olive oil)

6 TBS. warm water (this makes a total of one-half cup liquid, oil and water—depending on the humidity, age of the flour, altitude, etc., you might have to adjust the liquid if the dough is too dry and scrappy)

Proof the yeast. Mix the flour, salt and sugar. Add yeast mixture. Use your hands to start to form the dough into a rough ball, then add the oil a little a time until it comes together into cohesive ball (it will still be a bit scrappy). Add more water if necessary.

Knead only two minutes. This is the key to the biscuit/pie-like quality of Chicago deep dish pizza. The more you knead, the more bready the result will be. So a short knead is the real secret!

Let the dough rise—because of the short kneading time, it will not rise very much. I let it rise for several hours—as many as 8. The longer the better! Then you can put it in the fridge overnight if you’d like, and use it the next day.

Once it has risen, roll it out thin with a rolling pin. If it wants to bounce back, let it rest 10 minutes or so. Then fold the dough in quarters, let it rest a little and roll it out flat and thin again (it should be at least 12″ in diameter). You can repeat a third time, if you’d like.

Once it’s rolled flat and thin for the final time, immediately put it in the 10″ deep dish pan (you can grease the pan, if you’d like, with oil or butter)—in other words, don’t let it rise in the pan. The size of the dough should be larger than the pan, so drape it over, press it down, and cut off the edges.

Add cheese, toppings, sauce, etc.

I let my oven pre-heat at 500 for 15 minutes. I put the pizza in, turn it to 450, and let it cook about 30 minutes, sometimes 35. This makes the perfect deep dish pizza—it’s awesome!