Homemade Sourdough Starter and Bread, Smoked Pork Loin & Asian Slaw (#1223)
Recipes in this Video
Sourdough bread has a rich history, believed to have originated in ancient Egypt. It is made through a natural fermentation process using wild yeast and bacteria, giving it a distinctive tangy flavor. This method of bread-making has gained popularity in recent years, particularly among home bakers seeking to create artisanal loaves. Sourdough is often celebrated for its crusty exterior and chewy interior, making it a versatile bread for sandwiches or as an accompaniment to meals.
Ingredients
- ●sourdough starter
- ●flour
- ●water
- ●salt
Instructions
- 1Mix sourdough starter with water in a large bowl.
- 2Add flour and salt to the mixture and stir until combined.
- 3Knead the dough on a floured surface until smooth and elastic.
- 4Let the dough rise in a warm place until doubled in size.
- 5Shape the dough into a loaf and place it in a proofing basket.
- 6Allow the dough to proof for several hours before baking.
- 7Preheat the oven with a baking stone inside.
- 8Transfer the dough onto the baking stone and score the top.
- 9Bake until the crust is golden brown and the bread sounds hollow when tapped.
- 10Cool on a wire rack before slicing.
Ingredient Alternatives
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.
Techniques
Equipment
Also Known As
Sourdough starter has origins in ancient bread-making practices, where wild yeast from the environment is harnessed to leaven bread. This method of fermentation not only adds unique flavors but also connects bakers to a long-standing tradition of artisanal bread-making. In modern times, sourdough has gained popularity for its tangy flavor and health benefits, with many home bakers cultivating their own starters to create loaves with distinct character.
Ingredients
- ●flour
- ●water
- ●wild yeast
- ●sugar
- ●salt
Instructions
- 1Combine flour and water in a mixing bowl until a thick paste forms.
- 2Cover the bowl with a cloth and let it sit at room temperature for 24 hours.
- 3Add equal parts flour and water to the mixture, stirring until smooth.
- 4Cover again and let it sit for another 24 hours.
- 5Repeat the feeding process every 24 hours for about 5-7 days, until bubbles form and it rises.
- 6Once the starter has doubled in size and has a pleasant sour smell, it is ready to use.
Ingredient Alternatives
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds more nutrients and flavor.
water
Healthier: filtered water
Cheaper: tap water
Filtered water can improve fermentation.
sugar
Healthier: honey
Cheaper: sugar
Honey can provide additional nutrients for yeast.
salt
Healthier: sea salt
Cheaper: table salt
Sea salt offers trace minerals.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cups green cabbage, shredded
- ●1 cup carrots, grated
- ●1 cup red bell pepper, thinly sliced
- ●1/2 cup green onions, chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup rice vinegar
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp honey
- ●1 tsp ginger, grated
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup sesame seeds
Instructions
- 1In a large bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, chopped green onions, and chopped cilantro.
- 2In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, salt, and black pepper until well combined.
- 3Pour the dressing over the slaw mixture and toss until all the vegetables are evenly coated.
- 4Let the slaw sit for at least 15 minutes to allow the flavors to meld.
- 5Before serving, sprinkle sesame seeds on top for added crunch.
- 6Serve chilled or at room temperature.
Equipment
Ingredients
- ●2 lbs pork loin
- ●2 tbsp olive oil
- ●2 tbsp smoked paprika
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tsp salt
- ●1 tsp black pepper
- ●1 tsp cayenne pepper (optional)
- ●1 cup applewood chips (for smoking)
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- 3Rub the olive oil all over the pork loin, then coat it evenly with the spice mixture.
- 4Soak the applewood chips in water for at least 30 minutes before using them in the smoker.
- 5Place the pork loin in the smoker and add the soaked applewood chips to the smoker box or directly on the coals.
- 6Smoke the pork loin for about 3-4 hours, or until the internal temperature reaches 145°F (63°C).
- 7Remove the pork loin from the smoker and let it rest for 10-15 minutes before slicing.
- 8Slice the pork loin and serve it with your favorite sides.
Equipment
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