I made another batch of sourdough bagels. Like anything else in life, there are lots of opinions on how to “correctly” shape a bagel — roll into a ball, poke a hole, stretch out seems to be the common one. I like the other approach — use your palms to make a six to eight inch cylinder, wrap loosely around your palm, put your palm on the work surface and roll back and forth, hey presto done.

Twice a year I spend most of a day making and canning chicken stock. It starts with simmering the stock (chicken bones, onions, carrots, garlic, parsley, salt, pepper), for about 8 hours, then straining the stock to clarify, then into the bell jars, 25 minutes at 11 pounds PSI. It’s worth the time. 🙂

For me, the key to consistency in my bike commute is being ready to deal with the cold, dark, wet parts of the year. The 100 percent game-changer was when I bought the bar mitts — if my hands are warm and dry, I’m happy, even if the rest of me is cold-ish and wet. Endorse.

I’ve been making these loaves, with small variations, for as long as I can remember. The base recipe comes from the cookbook “Secrets of Jesuit Breadmaking.” I add sourdough starter and reduce the amount of yeast, plus use just 100 percent whole wheat. It’s a perfect sandwich loaf. 🙂

I rode just a smidge more than 1,900 miles this year, short of my goal by a bunch, driven mostly by enforced time off due to injuries :). I got a new road bike though (see above) so hopefully will come back strong next year.

some of my favorite recipes!

Sourdough Pancakes (also great waffles!):

Night before, mix:

1.5 cups white flour

1 cup wheat flour

1 cup starter

1.5 cup water

Mix well, cover and let stand overnight someplace warm, I always use the stove with the light turned on. Use a big bowl – it will about double in size.

The next morning, mix:

2 tablespoons  brown sugar

2/3 cup milk

1 egg, beaten

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon baking soda

Mix together with the starter, let stand about five minutes, then cook on hot griddle. I like to throw in blueberries on the griddle!

Sourdough discard crackers (from King Arthur!)

Ingredients

Crackers

• 1 cup (227g to 241g) sourdough starter, unfed/discard
• 4 tablespoons (57g) unsalted butter, melted
• 1/2 teaspoon to 3 teaspoons of your favorite seasoning(s) and/or seed(s)*
• 1/2 teaspoon table salt

*See “tips,” below.

Topping (optional)

• 2 to 3 teaspoons sesame seeds, poppy seeds, King Arthur Artisan Bread Topping, or flaky sea salt

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

1. Preheat the oven to 325°F with a rack in the middle. Line a baking sheet with a piece of parchment and set aside. 
2. In a medium bowl, combine all the ingredients, stirring vigorously with a spatula until evenly combined. 
3. Transfer the batter to the prepared pan and use a small offset spatula to spread it into a thin rectangle, about 11″ x 15″ in size. Sprinkle the top of the crackers with the toppings of your choice. 
4. Bake the crackers for 15 minutes, then remove them from the oven, and use a pizza wheel or bench knife to cut the crackers into 1″ to 1 1/2″ squares (don’t separate them, just cut them). 

1. Return the baking sheet to the oven and bake for an additional 35 to 45 minutes, rotating the pan halfway through, until the crackers in the middle are golden brown and firm to the touch.  
2. Remove the crackers from the oven and allow them to cool completely on the baking sheet before serving. 
3. Store the sourdough discard crackers in an airtight container at room temperature for several weeks. 

Tips from our Bakers

• If you’re mixing in seeds into the cracker batter, err on the side of using more seasoning (1 to 2 teaspoons) so that the flavor still comes through.
• While butter provides the most indulgent flavor, this recipe can also be made with 4 tablespoons (57g) melted refined coconut oil or with 4 tablespoons (50g) olive oil.  
• While Everything Bagel Topping and Better Cheddar Cheese Powder are two of our favorite ingredients, it’s best to skip them in this recipe. They both tend to darken and burn by the end of the baking time. 

From <https://www.kingarthurbaking.com/recipes/easiest-sourdough-discard-crackers-recipe>