![]() Pie and a Connection to a Family’s Past Flathead Beacon How to make quick-pickled jalapeños to add brightness and heat to any dish, with pickling expert Julie Laing Insider The dos – and don’ts – of growing your own The Telegraph Need starter? The 5th Annual Sourdough Giveaway runs through January 31, 2022. You can also learn more about caring for and using your sourdough starter in this blog post. Here are just a few other recipes based on pizza dough that you’ll find on the blog. I like to brush them again with a little butter when I pull them from the oven.īesides baking and grilling sourdough pizza, I put sourdough pizza dough to use in many other ways. You can also bake, freeze, wrap in foil, and then reheat these knots in a 350☏ oven for about 10 minutes. Reheat them in a toaster oven before serving warm you can cover them with foil if you’re concerned about burning the toppings. If you have extras, they’ll keep in a refrigerated airtight container for a few days. Garlic knots taste best as soon as they’re out of the oven and cool enough to eat.I’ve enjoyed these with black garlic infused salt available from Trovare in Whitefish, Montana, and madrona smoked salt from San Juan Island Sea Salt in Friday Harbor, Washington. If you’re feeling too lazy to bother with a fresh-garlic topping, a sprinkling of savory sea salt makes a delicious substitute.This can give a lighter, fluffier interior, but they’ll lose some of their shape as they rise. ![]() The longer the knots rise before baking, the puffier they’ll be.The same goes for the pizza sauce-although once you try my recipe, I bet you’ll be hooked. Cold-smoked Parmesan and homegrown fresh or dried herbs upgrade this recipe, but you can use store-bought as needed.Serve warm with Grilled Tomato Pizza Sauce. Brush with the remaining garlic butter, and sprinkle with salt. Remove the knots from the oven, and return them to the parchment paper. Transfer the knots to a preheat baking stone and bake uncovered at 400☏ for 15–20 minutes, until golden. Lightly brush the garlic butter over the shaped knots. Stir together the butter, garlic, parmesan, oregano, and basil. Cover lightly with another piece of parchment paper, and let rise at room temperature for 1–1-1/2 hours, until puffy. Tie each rope into a knot, tucking the ends underneath, and place each knot on a parchment-lined baking sheet. Roll and stretch each piece into a rope about 7 inches long and 1 inch thick. Let chilled dough rest on a lightly floured surface for 10–20 minutes. Tag your photos: and #twiceastastyblogġ-1/2 teaspoons fresh oregano, or 1/2 teaspoon driedġ-1/2 teaspoons fresh basil, or 1/2 teaspoon driedġ/2 teaspoon flaky kosher salt, or to taste Bake, brush on any remaining topping, and enjoy. You just need a ball of dough, butter, and some seasonings, plus I recommend a tomato sauce for dipping.ģ. Ready to give it a try? Full details are in the recipe below, but here are the basics: My newest favorite technique turns that dough ball into garlic knots. ![]() The remaining dough may head to the freezer for a quick meal or get rolled into a new treat. But in my household of two, I usually only bake two pizza balls at a time, which gives us one fresh meal and one of leftovers. I scaled the dough recipe for three 12-inch pizzas because it keeps the ratios simple and that size is easy to manipulate on and off my baking stone. Once you have some balls of pizza dough made from your sourdough starter, you’re hardest decision is how to use it. Once you have your starter, you can learn more about using it and get the complete recipe for Sourdough Pizza Dough in my column. I share details about my starter and how to care for it here. The 5th Annual Sourdough Giveaway runs through January 31. How do you get starter? I’m giving away my personal starter to help you jump-start your sourdough adventures. All you need is some flour (I use two types for better flavor, but you can stick with just all-purpose), water (unchlorinated is best), salt, and starter. The dough can sit in the fridge for up to 3 days and bake up beautifully it also freezes well. You can make this dough with bubbly active starter that’s begging to be used, or you can make it with lackluster starter that wants to be refreshed before you attempt bread. It’s straightforward, relatively quick (for a low-knead, long-ferment dough), and has so many uses, including one of my new favorite recipes: garlic knots. The recipe I share this week in my Twice as Tasty column for the Flathead Beacon has so much going for it. A wise chef once said everyone should have a ball of pizza dough in their refrigerator-and I think that’s doubly true for sourdough.
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