RECIPES

from North Ogden Connection April 2022

by Connection Media Co. - Connection Publishing

A LOOK BACK

beyond the basics SOURDOUGH RECIPES

In January of 2021, we published a beginner’s guide to sourdough with recipes. We’re back with some fun recipes that go beyond the basics and reveal just how versatile sourdough can be!

Chocolate Sourdough Bread

BY HAILEY MINTON

Levain ¼ cup, plus 1 Tbsp. bread flour ¼ cup, plus 1 Tbsp. spelt flour

1/3 cup water A heaping 1/8 cup of sourdough starter

Dough 5 ¼ cups bread flour

1 cup and 3 Tbsp. spelt flour 2 1/8 cups and 1 Tbsp. water, plus 1/4 cup set aside 1 Tbsp. salt 1/3 cup brown sugar 1 Tbsp., plus 1 tsp. of honey 3/4 cup cocoa powder

Add-ins

The levain mixture

½ cup chocolate chips

First make your levain by mixing all the ingredients in a glass container. Monitor the growth. It is ready to use once it has doubled. After you make the levain, in a separate bowl, mix the bread flour, spelt flour, and cocoa powder to start the autolyse process. Add 2 1/8 cups plus 1 tablespoon of water to the mixture. Blend everything with the goal to get all the flour hydrated but don’t worry too much if there are a few spots you just can’t get to mix in. The dough is really stiff, so it can be tough. Cover with a wet dish cloth for an hour or until needed. Once the levain has doubled, mix in the remaining 1/4 cup of water to it. Then, add in the salt, honey, and brown sugar and mix together. Next, add this mixture to the dough. Be prepared to work to get it fully incorporated! Everything should be fully hydrated at this point. Cover and leave the dough to rest for 30 minutes before adding the chocolate chips to the center. Now, you will do a set of stretch and folds to incorporate them. Pull up the dough on one side to stretch it, fold it over the chocolate chips, then push it down. Do this four times, once on each side.

This next step is considered the bulk fermentation period and has a lot to do with how active your starter is. The recipe I followed said to do 3 sets of stretch and folds 30 minutes apart, but I waited a lot longer between mine because I didn’t think my starter was as active as the recipe author I was following. For him, it took 2 1/2 hours, for me, it was double that. After that period, cut the dough in half to make two loaves and stretch and fold them again to get the bottom really tight. Line a large bowl with parchment paper and plop the dough in, bottom on top, so the top of the ball is smooth and tight. Cover and place in the refrigerator overnight.

Preheat the oven to 500°F with your Dutch oven inside. Take your bread out of the fridge and out of the bowl with the parchment paper and score it. Making an x on the top with a knife is an easy option. Once your oven is preheated, place your dough and parchment paper inside the oven and replace the lid. Turn down your oven to 450 degrees and bake for 20 minutes. Remove the lid after the first 20 minutes and bake for an additional 25 minutes. Remove the bread from the oven and let it cool completely before cutting. Repeat the process for the second loaf.

Adapted recipe from Food Geek

continued on page 42

Sourdough Banana Streusel Muffins

BY KRISTINA CASE

2 cups flour 2 tsp. baking powder 3 tsp. cinnamon ½ tsp. salt ¼ tsp. nutmeg 2 eggs, room temperature 1 cup sourdough starter (recently fed and bubbly) 1½ cups ripe bananas, mashed (2-3 bananas) ¼ cup melted butter ¼ cup melted coconut oil ½ cup granulated sugar ¼ cup brown sugar 2 tsp. vanilla extract

Streusel topping:

¼ cup brown sugar ¼ cup white sugar ¼ cup flour, plus 1Tbsp. 2 Tbsp. melted butter 1 Tbsp. cinnamon

Preheat oven to 400°F. Line muffin tin with liners or spray with nonstick baking spray. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. In a medium to large bowl, whisk eggs until mixed. Add in sourdough starter, bananas, butter, coconut oil, sugars, and vanilla. Whisk until well combined. Add wet mixture to the flour mixture and fold, scraping bottom and sides using a rubber spatula, until just mixed. Do not overmix. Divide batter evenly between muffin tins and top with some of the streusel. Place into the oven and bake for 17-19 minutes, until a toothpick comes out clean. Cool for 15 minutes, then transfer to a rack and cool completely.

Adapted from ourzestylife.com

STILL HAVEN’T MADE A SOURDOUGH STARTER?

No problem! Just go to www.northogdenconnection.com and click on past issues and you can find our sourdough article and how to make a starter.

Sourdough Chocolate Chip Cookies

BY JENNY GOLDSBERRY

First, you’re going to need a sweet, stiff sourdough starter. Adding just a little bit of sugar will keep your start from getting too sour or tangy.

Sweet Stiff Sourdough Starter

Stir ¼ cup of your unfed starter ½ cup water

Add ¼ cup of sugar 1 cup of flour Continue to feed it by using the above ratio of flour to sugar and water.

Cookies

Cream Together

14 Tbsp. of butter 1/2 cup of brown sugar 1/2 cup of white sugar

Add

1 egg 1 tsp. of vanilla 3/4 cup of unfed starter Cream together

Sift Together

2 cups of flour 1 tsp. of salt 1 tsp. of baking soda Add it to your dough

Add

2 cups of chocolate chips Mix gently

Cover your bowl and put it in the fridge overnight. Scoop balls of dough and place them on an ungreased pan. Cook at 375°F for 6-8 minutes. Try a new twist on a classic cookie recipe!

BIRTHDAY WISHES

90th

Joseph Richard (Dick) Huss

Dick celebrated his 90th birthday at a family dinner. He was born on February 9, 1932 in Ogden to Joseph Howard Huss and Alice Marie Hill Huss. He had two brothers, Keith and Ronald, both deceased. He attended Ogden High School, Weber College and the University of Utah. He was drafted during the Korean conflict. He was sent to engineer school at Fort Belvoir, VA., and then to S.H.A.P.E. (Supreme Headquarters Allied Powers Europe), just outside Paris, France, where he served with the Army Engineers. He married Maurine Pilkington on April 11, 1958, in the Salt Lake L.D.S. Temple where apostle Joseph Fielding Smith officiated. Dick is an Architect and a member of A.I.A (America Institute of Architect). He was employed by Lawrence Olpin Architect, Sterling Lyon Architect, John Piers Architect, Molin, Huss and Money Inc. Architects and Babcock Design Group Architects. An active member of the L.D.S Church, he has served as Ward Clerk, Stake Clerk, Bishops Counselor, Bishop, High Counselor and as First and Second Counselor in the State Presidency. Dick served on the North Ogden Planning Commission for 5 years. Dick loves to hunt and fish and played basketball, fast-pitch softball, tennis, and racquetball. Dick and Maurine served 9 ½ years as Church Service Missionaries on Temple Square in Salt Lake City and were volunteers at the Joyce Hansen Hall Food Bank at the Catholic Community Services for 6 years. They also served on the Board of Trustees at the North View Senior Center in North Ogden. Dick is a wood carver and has received many blue ribbons and Best of Show awards for his work in Love Spoons, Coat of Arms, Boots, Cnes and Chess sets. His children and their spouses are Debra Shaw, Kent and Linda Bashford, David and Diane Liberator, Wendy (Willie Deceased) Gilbert and Gayle Huss deceased. He has nine grandchildren and eight great grandchildren.

WE THANK YOU!

(801) 479-1500 • www.johnwhansen.com

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The Pop Stop

BY JENNY GOLDSBERRY Husband and wife team, Keli and Mike Anderson, are expert drink makers!

Keli and Mike will soon be on the road with their soda truck that includes freshbaked cookies!

INFO

Business: Soda Shop 325 E 2000 N #2, North Ogden, UT 84414 (801) 829-1455 popstopsodas.com Wife and mother, Keli Anderson, added a new title in 2021: soda shop owner. Previously, she’d been a photographer. She has four children with her husband, Mike. Now, they run the Pop Stop on 325 East 2000 North in North Ogden. It’s been around for just over a year now. Keli purposefully opened it in her own hometown to share her own love for soda. Her own dad was an expert at making Grape Lime Rickeys. Now, the tradition lives on through the business that her family operates. It begins with the syrups, which are handcrafted from scratch. They start with real ingredients, including fruit and genuine sugar. That means the flavors are natural but also sweet. There are ten varieties. Vanilla is shipped in directly from Mexico, which totes the richest vanilla in the world. Despite its blue color, their curaçao syrup has real juices from oranges and lemons and a dash of cinnamon. These syrups can be added to your favorite soda, diet or otherwise, caffeinated or not. The Pop Stop even has light and regular lemonade or simple soda water.

Next came the perfecting of their sugar cookie, which they replicate, freshly baked, every day. Keli utilized her pandemic lockdown time to craft the perfect recipe, with the help of her neighbors’ taste-testing. Whenever you visit, you can taste the freshest iteration of the results of weeks in her house. This month, to celebrate Easter, the monthly cookie features a robin egg with coconut.

People visit the Pop Stop once and keep coming back for more. Not only do the natural and quality ingredients across their drinks and baked goods keep people coming back, but also the friendly customer service. Soda brought the Anderson’s together, and they work every day to recreate that sentiment for anyone who comes in.

Their monthly cookie for April is a sugar cookie with robin’s egg for Easter The syrups they use in the drinks are all made from scratch.