Healthier and Tastier Flavor Sourdough Batards

This is a healthier and tastier flavor sourdough breads, I decided to make a bit of a change to the flours.
This sourdough is made with levain.
Great when making toast and spreading some cheese or ricotta cheese.
Even butter with Italian rapini and some hearty white beans and some garlic and onions some oil and little bit of salt and some red pepper flakes sauteed and a piece of sourdough bread sliced and toasted,  what more better that!😎😚

Absolutely Beautiful and delicious! πŸ˜†
Look at those huge crumbs! ! 😚
 Ready to make slashes and into the oven to bake...
 Placed into baskets and dusted with flour and covered with plastic bags and into the fridge for 14 hours. .
 After 15 minutes, folded into a letter fold and rolled it up...
 Divide into two separate parts and Loosely made them around and let them sit for 15 minutes.../see the bubbles! πŸ˜‰
 Added the levain and mixed it up and did 3 to 4 sets of stretch and folds.😎
See the bubbles again in the bowl! 😎
 Mixed all the flours and water together. .
 Made the levain. ....
 Made the starter...
I got for each loaf 8 sandwiches eachπŸ˜‰


Sourdough w/ Roasted Potato and Rosemary Batards

When I was small , my Mother use to make homemade potato bread, it was something to look forward to , but I never new that I would one day make bread so good like this. :)

I promise that you will love this bread absolutely amazing wonderful and delicious, I decided to make them into batards. 😎😚

          Look at those clumbs! 😚 😎 
                            Absolutely Beautiful! 
                                   And cooling off. ..
 Half way cooked with the steam..
 Heated the oven and placed the Batard in it and into the oven with the hot lid...
 Made a slash the long way....
 Place into the oval baskets and put in plastic bags and into the fridge until the next morning.
 Ready to divide and shape. ..
 Did 4 sets of stretch and folds , let rest for 1 hour. and now added the roasted the potatoes and Rosemary..
The liquid levain is ready...
Beautiful! 😎 
Adopted from Tartaine Bread


Golden Sourdough Starter Waffles

I got 9 WafflesπŸ˜‰πŸ˜šπŸ˜Ž

My take on a morning waffle of course incorporates a bit of my sourdough starter, and these “golden sourdough starter waffles” come out a crispy golden brown at just the right ratio of sweetness to savory (with a welcome slight tang to them at the end).
I decided to make a little change and added 1/2 cup of whole wheat flour, absolutely amazing.

Simply delightful and delicious! πŸ˜†
Here I'm coking the waffles. .
Next morning added the baking soda, eggs and salt and mix it until all Incorporated..
Added some stater and two kinds of flours,  a couple of eggs, some 1 % buttermilk, unsalted butter, water, turbinado sugar, salt, and some baking soda , mix altogether except the baking soda the eggs and salt and let it set at room temperature overnight. ...
Made the starter...
 Absolutely Delicious indeed.πŸ˜‰!


Sour Cherry, Toasted Pecans and Buckwheat Levain

I love bread that has levain, so I decide to make sour cherry, toasted pecans and some buckwheat with levain../  the tartaine experience bread...

In addition to these two complementary flavors I knew cherries and buckwheat would also work well together — the earthy buckwheat grounds the sweet and sour cherries, it mellows their strong flavor and provides balance..
So I decide to make two loaves..

          Look at those lovely clumbs 😎 πŸ’•
 Absolutely Beautiful!/ out of oven to cool.
Toke them out of the fridge the next day and made some slashes and into the oven and have my pan with clothes damped with hot water ready in the oven for steam.
Covered them with plastic bag and into the fridge for 14-15 hours....
Cut the dough into two parts and Shaped them both and placed in baskets...
After the second set of stretch and folds add the nuts and cherries...
add the nuts and cherries. ...
Now mix the levain and flours and water / did 3 sets of stretch and folds...
Made the levain and add some starter....
Made the starter....
Beautiful! 😎
From The Tartaine bread!


Triple Velvet Lemon Raspberry Open Face Cake

This is the Triple Lemon Velvet Bundt Cake, I have make a few changes to this wonderful , and lemon velvet cake. This cake is very tender and delightful...

I decided to make the batter into two 8" by 2"high round pans and bake them for about 35 minutes.πŸ˜†,  made raspberry sauce filling for the cake layers ,  make the two cakes into 4-layers and decided to make it into a rustic look,  made the Raspberry liquor for the syrup for the cake layers, made some Italian meringue buttercream for the filling and the sides and top, and raspberry sauce for the top, and fresh raspberries on top, and deiced to make the rustic look cake style.

 I am sure that you could make Cupcakes and also Wedding Cakes too 😚
It might not look like it is very moist,  but it is really tender and moist..

WOW! I can't believe how very moist and tender it is....😚I will be making these wonderful delightful lemon velvet cake again " it's a winner"

                      Simply delightful!!
The height is 4.27 inches tall!!
Here is the slice/absolutely wonderful!! 
Absolutely Delicious and moist!!
Had my son Santo and my granddaughter Tia over to have some cake and they both loved it..
 My son Santo and my granddaughter Tia eat the cake so fast and my son Santo asked me if he could have some to take home 😚...

             Simply amazing beautiful! !
 Cut the first cake layer in half and added raspberry liquor syrup and then added the raspberry sauce and Italian meringue buttercream and repeated until done πŸ˜†....
 Poured the sugar syrup while the egg whites were whipping on low and then put the speed up high until the meringue was cool enough to start added the butter. ..
 While the syrup was cooking I started to whip the egg whites....
 Started on the Italian meringue. Got the 4 tablespoons of water and sugar ready to cook to the point of temp....
 cooling down the raspberry sauce and made the raspberry liquor syrup too...
 The raspberries are Cooking until the amount that I wanted..
 While the cake layers were cooling. I started to makethe raspberry sauce. ..
They were ready about 35 minutes, cool them on a rack...
 Divide into two even parts and smooth each pan and into the ovenπŸ˜†..
 Started on low and added the yolk mix in two parts and mixed it until smooth..
 Added the butter and remaining sour cream and mixed it until moist..
 Now I added the fresh lemon zest..
 Mixed on the dry ingredients together.
 Got ready all the ingredients...
 Got the pans ready with parchment paper and a dusting of flour and put the damp strips around the pans πŸ˜†....
Absolutely Beautiful! πŸ˜†....