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Easy Sour Dough Sandwich Bread

Here’s my easy sour dough sandwich bread recipe. You won’t even be forced to read a dissertation to get it. You’re welcome.

Easy Sour Dough Sandwich Bread

Tools needed:

Ingredients:

  • 100-110 grams of starter
  • 11 grams of salt
  • 425 grams of water
  • 512 grams of flour

Steps:

  • Combine starter, salt, and water using the spatula
  • Add flour to the mixture, and stir with a spatula or your hands.
  • Once the dough is mixed, cover it and let it rest for 30 minutes.
  • Pull and fold the dough by pulling the dough from one corner and folding it over the center, turn and repeat until you are back at your starting point. Repeat this process 2-3x more times. Then cover and let rest 30 minutes. Repeat this cycle 3 more times. This helps build gluten and improve the bread’s elasticity
The dough before the folds
After the 1st fold
After the 3rd fold
After the 4th fold
The folding process
  • After the last set of stretches and folds, place the dough in the clear cylinder. Measure on the side where the dough comes up. Depending on the time of day, you can place the dough in the refrigerator to rest overnight or leave on the counter until it doubles. If you’re resting the dough in the fridge, take it out the next morning and let the dough prove until it’s doubled. I use measuring tape to confirm when my dough doubles. This can take anywhere from 4-18 hours depending on the temperature of your kitchen.
  • As soon as the dough has doubled empty onto a lightly floured surface and divide into two even pieces. I use the kitchen scale here.
  • On the lightly floured surface, shape each piece into a rectangle by folding the top corners like a business envelope and using the pastry scraper to pull the bottom up into the middle. Transfer to prepared loaf pan and shape into a loaf. Rub or drizzle the top of each loaf with olive oil.
  • Set the loaf pans on a baking sheet and slip the baking sheet into a baking bag to keep the loaves from drying out. At this point, you can put it in the refrigerator overnight or you can let the loaves prove on the counter until they hit the top of the pan. (I only use the baking sheet to help easily transport the loaves between the garage fridge and the kitchen. You won’t bake on the sheet.). The second proof can take anywhere from 4-6 hours depending on where you live.
  • Preheat the oven to 425 F. Place the loaves pans on the top rack and back for 25 minutes. After 25 minutes, turn down the oven to 375 and back for another 20-25 minutes. You want to bake until the bread is golden brown and has an internal temperature of 206-210

  • Let cool on a wire rack for an hour before serving

2025 Goal Tracker:

  • Run a 5K: in training
  • Complete Kayla Itsines program: in progress
  • No afternoon Starbucks (except for travel/vacations): I made it into February and haven’t buckled!
  • Top performer at work: on it!
  • Travel: working on it
  • Eat to lower inflammation: in progress
  • Read daily: in progress. I’m reading  The Eagle and The Hart by Helen Castor.
  • Get out of debt: in progress
  • Financial independence: in progress

The most important invention in your lifetime is…

There are so many incredible inventions that have happened during my lifetime. I would say the internet is probably the biggest. It’s changed the world completely for better and for worse.

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Dog Food

Last night, while the hubby was grilling up some of his famous potatoes and steaks, I made dog food for the puppies. I bought a duck breast at Wild Fork a few months ago and defrosted yesterday. Obviously, it’s not something I’ll do all the time, but thought it might be a nice change of pace for the boys.

For their meal, I peeled 3 carrots, cooked 3 cups of rice, bought 1 large duck breast, and hard-boiled seven eggs. Note, I did not use all the eggs for their food. Veterinarians recommend that dogs have no more than one egg per day. To cook the duck, I lined a baking sheet with aluminum foil after preheating the oven to 350 degrees. I placed the peeled carrots on the baking sheet with the duck breast in the middle. The meat and carrots roasted for 20 minutes. Once the duck breast reached an internal temperature of 165, I cut it up into cubes and cut up the carrots.

Once the duck and carrots were cut up, I added them to the cooked rice and mixed them well. Naturally, I poured any of the juices from the duck into the mixture. The last step was to cut up the eggs and add them to the mixture. Ideally, I’d use more vegetables, but I only had carrots on hand. Next time, I’ll use sweet potatoes and peas in addition to the carrots. The recipe is below.

Homemade Dog Food

Ingredients:

  • 2 Duck breast/chicken breast/chicken livers
  • 4 carrots
  • 3 cups of rice
  • 1 egg for each dog per day
  • 1 sweet potato
  • 1 package of frozen peas

Instructions

  • Cook rice according to package instructions
  • Prepare a baking sheet with foil and preheat oven to 350 degrees
  • Wash produce
  • Peel and cut carrots in half and place on the prepared baking sheet
  • Cut sweet potato into cubes and place on prepared baking sheet
  • Place duck breasts or desired protein in the middle of the baking sheet
  • Roast the duck and vegetables for 20 minutes or until the internal temperature of the duck is 165.
  • While the duck is roasting, cook up the peas according to package instructions and prepare the hard-boiled eggs
  • Once the duck and vegetables have cooled, slice the meat into chunks and the carrots into smaller pieces.
  • Combine all ingredients in one large bowl and serve

I have two large (80-90 lbs) male dogs and split the recipe between the two of them. Going forward, I’ll probably use chicken as it’s much cheaper, but the duck is a nice treat. You could also substitute lamb or beef cuts as well.

What is one word that describes you?

Kind. I love people, animals, and life and want to make the world a better place. Fortunately, I think little acts of kindness go a long way in brightening the world. Consequently, every day I try to be kind to those around me (some days go better than others,)

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Swiss Cake Roll

I have loved Swiss cake rolls since elementary school, but I never thought of baking my own. After all, Little Debbie did a hell of a job with the tasty treat. And then I saw them bake a Swiss cake roll on the Great British Bakeoff. Consequently, I knew I had to give it a try. Yesterday I baked one for the first time and it was delicious, so I thought I’d share the recipe tonight.

Swiss Cake Roll

Prep time: 30 minutes
Bake time: 10-12 minutes
Rest time: 3:5- 4:00 hours
Total Time: 4-4.75 hours

Tools needed:

Ingredients:

For the cake:

  • 4 large eggs
  • 2 tsp vanilla extract
  • ¾ cup sugar
  • 1 Tbsp vegetable oil
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder plus ¼ cup for rolling
  • 1 tsp baking powder
  • ¼ tsp salt

For the filling:

  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • 1 tsp vanilla extract

For the glaze:

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy whipping cream

Instructions:

For the cake:

  • Preheat oven to 375°F.
  • Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick baking spray. Do not skip the nonstick baking spray. Set pan aside.
  • Using an electric mixer, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color.
  • Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition.
  • Add oil and mix until well combined.
  • In a separate bowl, combine flour, cocoa powder, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
  • Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
  • Bake for 10-12 minutes, or until cake springs back when touched in center. While cake is baking, lay a large, thin kitchen cloth on counter. Sprinkle cocoa powder generously on top of cloth.
  • Once baked, immediately flip hot cake out onto the cocoa-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (2 hours) before continuing.

For the filling:

  • Using a medium mixing bowl, add whipping cream, sugar and vanilla extract. Beat with an electric mixer for 3-4 minutes, or until stiff peaks form.
  • Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.

For the glaze:

  • Remove the plastic wrap from the cake and place on a cooling rack set over a sheet pan.
  • Using a medium microwaveable bowl, add chocolate chips and whipping cream. Microwave in 20 seconds intervals, stirring after each round, until mixture is smooth.
  • Let stand at room temperature for 5 minutes, or until mixture has thickened slightly but is still pourable.
  • Pour chocolate glaze evenly on top, spreading evenly over entire cake.
  • Refrigerate cake for 30 minutes to allow glaze to set before slicing.

Notes:

  • If you like mint, you could substitute mint extract for the vanilla extract in the filling
  • You can add sliced strawberries or raspberries on top of the filling for added flavor
  • Cooling time may very based on your climate. The times in this recipe are based on the South Florida climate.
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Prosecco Parfaits

As the name Prosecco parfaits suggest, this truly is the perfect dessert. It’s simple to prepare, but big on elegance and flavor. Truly, you can make it your own by playing around with the wine selection and the accompaniments. For the parfaits I made on Christmas eve, I used Martini & Rossi Asti. I dressed the parfaits with fresh mint and raspberries, which was a great combination. Here’s the recipe:

Prosecco Parfaits
Servings: 6-8
Prep time: 15 minutes
Cook time: 8 minutes
Inactive: 4 hours
Total time: 4 hours 23 minutes

Ingredients:


1 750 ML of Prosecco or other sparkling wine
3/4 cup of granulated sugar (divided 1/2 cup and 1/4 cup)
1/2 cup of water
2 1/4 oz packets of unflavored gelatin
1 cup heavy cream
8 oz mascarpone cheese

Instructions:

  1. Combine the wine, 1/2 cup of sugar and water in a large saucepan and bring to a boil over high heat. Once it starts to boil, reduce the heat and let the mixture simmer for five minutes to cook some of the alcohol off. You can adjust the simmer time here depending on how strong you want your jello to be. Five minutes, however, produces a well balanced jello shot with plenty of alcohol. Next remove the pan from the heat and slowly whisk in the the gelatin until its completely dissolved. Once the gelatin has been stirred in and dissolved completely, pour it into a 9×11 or 9×13 baking dish and cool to room temperature before placing the jello in the refridgerator to setup for at least four hours.
  2. In a large bowl, whip the cream to medium stiff peaks. This took me about 4 minutes, but can vary based on the equipment used. Medium stiff peaks are just stiff enough to stand up, but the top will curl over (see pic below.). Place the bowl with the whipped cream in the fridge to keep cool. If you live up North, you can skip this step. I live in Florida, so I need to put it in the fridge to keep it from getting too warm. Next, in a separate large bowl, mix the marscapone cheese and remaining sugar (1/4 cup) untli smooth. Fold in 1/3 of the cool whipped to the marscapone cheese mixture. Lastly, once combined add the marscapone cheese mixture to the rest of the whipped cream.
  3. After the jello is set, you can start assembling the parfaits. I used parfait glasses I purchased from Amazon. Cut the jello into 1×1 squares using a cookie or bisquit cutter and place in the bottom of the parfait cups. Next cover the jello squares with 1/2 of the cream mixuture. Repeat with two or three more layers (depending on the width of your parfait cups) leaving enough cream for a dollop on top.

Notes:

  • For a non-alcoholic version, you can use the sparkiling grape or pear juice found at most grocery store and can skip the five minute simmer.
  • If it’s warm where you’re at, keep the bowl and the beaters in the fridge to keep them cool.
  • If your whipped cream starts to look grainy, you’ve beaten it too long. You can try to fix it by adding a couple more tablespoons and whisking it in by hand. If that doesn’t work, you’ll need to start over.

Tools used:

  • 2 3 quart mixing bowls
  • 1 Hand mixer
  • Parfait cups (disposable)
  • 13×9 baking pan
  • Reynolds wrap
  • Large Saucepan
  • Whisk

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Homemade Chicken Broth for Dogs

Homemade Chicken Broth for Dogs is the perfect healthy treat for man’s best friend. I started making this when our dog Maya got ill in June. The hope was that it would help stimulate her appetite and increase her calorie intake.

Homemade Chicken Broth for Dogs
1 chicken carcass and bones (A store-bought rotisserie chicken works really well.)
4-5 carrots
Enough water to cover the chicken and bones

Maya enjoying the homemade chicken broth

Steps:
1: Add chicken bones and carrots to the pot and cover with water.
2: Bring broth to a boil
3: Simmer on low for at least 1 hour. I prefer to simmer the broth for at least 4-5 hours
4: Allow the broth to cool before preparing to store it. I’ve been storing the broth in a pitcher, so it’s easy to pour into her bowl.

I don’t add onions to the broth as they’re not good for dogs. If I was making it for the family, I’d add both onions and celery to the pot.

On that note, I have to go finish the incomplete batch of broth I started earlier today. Then I’ll pack up the latest batch of fresh chicken broth!

Here are the tools I used to make the broth: