Rosemary Lemon Starter Recipes

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LEMON ROSEMARY SOURDOUGH BREAD



Lemon Rosemary Sourdough Bread image

This is one of the breads I make the most in the summertime. It has a light, fresh flavor due to the lemon zest that I absolutely love. If you don't have a pot of rosemary growing at your house, you're missing out. Plant rosemary for luck and smell rosemary to remember. Fresh herbs - such as rosemary - make sourdough bread have a new flavor all its own. It will be a favorite of yours, I'm sure.

Provided by Donna Schwenk

Yield 1 loaf

Number Of Ingredients 10

50 grams Bubbly Sourdough Starter ((1/4 cup. See step 1 of instructions))
350 grams Warm Water (80 degrees F) ((1-1/3 cups plus 2 tablespoons))
500 grams Bread Flour ((4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be more dense and won't rise as much as white flour. For your first few loaves you'll have more success if you don't use it. Don't use gluten free flours.)
9 grams Celtic Sea Salt (finely ground) (( 1-1/2 teaspoons) or Himalayan salt)
1 tablespoon Rosemary (finely chopped)
1 tablespoon Lemon Zest ((use a microplane grater))
1 5 Quart Dutch Oven ((Roaster pan or deep casserole dish with a lid will work too))
1 Kitchen Scale
1 Parchment Paper
1 Dough Scraper

Steps:

  • You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours. Here is more help for a bubbly sourdough starter.

RUSTIC ROSEMARY SOURDOUGH BREAD



Rustic Rosemary Sourdough Bread image

With a delightfully crispy crust and fluffy interior, nothing beats a slice of this rosemary sourdough bread slathered with butter!

Provided by Kimberly Killebrew

Categories     bread

Time 40m

Number Of Ingredients 7

5 cups all-purpose unbleached flour
1 1/2 cups lukewarm water
1 cup ripe sourdough starter
1 teaspoon instant yeast ((use 2 teaspoons if your sourdough isn't very vigorous))
3-4 tablespoons chopped fresh rosemary
2 1/2 teaspoons sea salt
Extra rosemary and coarse salt (like fleur de sel) for sprinkling on the exterior

Steps:

  • Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size.
  • Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F.
  • If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel.Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches.
  • NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).

Nutrition Facts : ServingSize 1 slice, Calories 84 kcal, Carbohydrate 17 g, Protein 2 g, Sodium 194 mg

LEVAIN (STARTER)



Levain (Starter) image

Provided by Food Network

Time 10h

Yield 18 ounces

Number Of Ingredients 2

1 1/4 cups 20-percent bran wheat flour
1 full batch of chef

Steps:

  • Add the flour directly into the container with the full batch of room-temperature, batter-like ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
  • The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. Learn more about the levain starter, including how to maintain and nourish the chef, in Dan Lieder's book "Bread Alone".

ROSEMARY-LEMON STARTER



Rosemary-Lemon Starter image

Provided by Sunny Anderson

Categories     beverage

Time 1m

Yield 2 servings

Number Of Ingredients 5

2 tablespoons sugar
2 sprigs fresh rosemary, leaves removed
1/2 cup fresh lemon juice
8 ounces vanilla-flavored vodka
4 large handfuls of small or crushed ice cubes

Steps:

  • In a tall glass or drink shaker, add the sugar and rosemary. With a muddling stick, crush the sugar with the rosemary until it bruises and becomes more fragrant, a good honest 30 to 45 seconds. Work it! Then pour in the lemon juice and muddle a bit more. Add the vodka and half of the ice, then cover the glass and vigorously shake for about 10 seconds. Pour evenly over the remaining ice in 2 lowball glasses. Drink!

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