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Sourdough Bread Day was April 1

Posted on April 02, 2016 by Cynthia Wyman | 0 Comments

April 1 was more than a day of playing practical jokes on friends, coworkers, and family members.  It also happens to be National Sourdough Bread day! Relax. Not all breads are equally bad on the carb list. The unique nature of sourdough bread actually reduces the amount of bad carbs. In the extended fermentation that produces sourdough starter, nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. A great low glycemic index bread recipe that can be made healthier by substituting some or all the flour for wheat. Sourdough makes for making great French Toast, bruschetta, bread pudding, stuffing, or croutons.

Here’s the recipes from the Junior League of Little Rock: Little Rock Cooks:

Starter instructions:

Pour 1 cup milk into a non-metal bowl or jar and let stand at room temperature 24 hours. Add 1 cup all-purpose flour and stir. Leave uncovered in a warm place for 2 to 5 days.

After it becomes bubbly and it smells sour it can be used in recipes.  Maintain about 1 ½ cups at all times. When you use some, replace it with 1 cup milk and 1 cup all-purpose flour. Let set overnight and then refrigerate. (Do not cover the starter with a tight lid. Best practice is to use a clean dish cloth that is secured with rubber bands.)

Starter image from the Perfect Loaf website

 

Sourdough bread:

Yield: 2 loaves

1 cup starter

1 ½ cups warm water

4 cups all-purpose flour + 2 cups all-purpose flour (keep separate)

2 tsp. sugar

2 tsp salt

½ tsp baking soda

Preheat oven to 400°
  1. Mix together starter, water, 4 cups of flour, sugar, and salt. (If you substitute the whole wheat flour for the all-purpose flour you might have to adjust the water).
  2. Pour into a bowl or crock and leave at room temperature for about 18 hours or until doubled in size.
  3. Mix 1 cup of flour with the baking soda.
  4. Add the flour and baking soda to the mix.
  5. Turn out onto floured counter-top or board and knead 9 minutes, working in remaining 1 cup of flour.
  6. Shape into 2 long loaves and place on lightly greased cookie sheet. Cover and let set in a warm place for 3 to 4 hours, until almost double.
  7. Brush tops with water and make 3 diagonal slashes across top with a sharp knife.
  8. Place a pan of water in the bottom of oven.
  9. Put the loaves in the oven and bake at 400° for about 45 minutes. It should sound hollow when tapped with a butter knife to ensure it is done.
  10. Allow the bread to sit for 15 minutes on a cooling rack for carry-over baking to finish.

    Posted in arkansas, breakfast, brunch, recipes, snacks, tips & tricks

    7 Questions for Zara Abbasi Wilkerson

    Posted on February 28, 2015 by Georgeanne Yehling | 1 Comment

    We all have stories, and the stories that our chefs tell with their food are so important to us! Meet Chef Zara Abbasi Wilkerson, pastry chef at Natchez Restaurant. What makes this Arkansas chef tick?

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    Posted in arkansas, shopping local

    A Very Arkansas Valentine's Day

    Posted on February 03, 2015 by Georgeanne Yehling | 1 Comment

    We've said it before and we'll say it again: the way to our heart is through our stomach. Tasty gifts and experiences are truly some of the best to give and receive. What really ups the ante, though? A gift made in or inspired by the great state of Arkansas.

    We've rounded up four ways to make your Valentine's Day a very Arkansas holiday!

    1. Arkansan artisan chocolates from Cocoa Rouge



    This ain't your drugstore box of chocolates. Ashton Woodward of Arkansas Fresh Bakery continues a line of gourmet Belgian chocolate-making with his beautiful chocolate assortments, hand-made in Bryant. Available at Eggshells are three different sizes, making them suitable for all sorts of giving--sweethearts, teachers, and everyone in between!

    Ashton was nice enough to give us a sample box once. We may have downed the whole thing in one sitting. You've been warned.

    2. Recipes using delicious Arkansas products



    You don't have to fight the Valentine's crowd for an amazing Italian meal. Why not make a recipe using Bonta Toscana, a versatile Tuscan garlic sauce made by Little Rock resident Amy Bradley-Hole? 

    We love these zucchini parmesan crisps with Tuscan garlic dipping sauce from Kevin Shalin or this lasagna recipe from Steve Shuler of Little Rock Foodcast, but the possibilities for deliciousness are endless!

    3. Write your love story using Arkansas landmarks


    Remember your first date? Love your favorite restaurant? Did you meet at Central High School? Use coasters made by South Austin Gallery featuring local landmarks to write out your own personal story.

    4. Take a cooking class



    Eggshells brings Arkansas's best and brightest gourmets to you with our series of cooking classes. They are an intimate, fun look into the culinary landscape of Arkansas--and they are the perfect date night! Check out our cooking class schedule and reserve your seats!

    Posted in arkansas, holidays, shopping local

    5 Reasons to Shop Local

    Posted on November 23, 2014 by Georgeanne Yehling | 0 Comments

    Shop local this season. Here's why.

    Continue Reading →

    Posted in arkansas, shopping local