A Morning of Baking For QUICK AND EASY DINNERS!

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Recipes!
Fresh Milled Sourdough Sandwich Bread adapted from   / :  
2 3/4 cups whey (or warm water)
2/3 cup avocado oil
1 1/2 cups sourdough starter (active)
1/2 cup honey
1 T salt
1 T lecithin
Mix together, then add 6 cups freshly milled flour (I use hard white wheat) until mixed well. Let rest for 30 mins. After resting, turn on the mixer and continue adding in approx 2 cups all purpose flour (or however much you need for the sides of the bowl to come clean when kneading). Knead 5-10 mins. Transfer the dough to a large bowl, cover with plastic wrap, and let rest at room temp overnight. The next morning, shape into 3 loaves. Place in parchment paper lined bread pans, and poke with a fork (or score). Cover loaves with plastic wrap and let rise till risen well above the sides of the pans (3-5 hours). Bake at 350 for 30 mins or until golden brown. Rub butter over the top while still warm, then remove from pans and cover with a towel to cool.
Banana Muffins:
3 cups well mashed bananas
4 cups fresh milled flour
1 cup butter, melted
1 cup honey
1 cup maple syrup
4 large eggs
1/2 cup buttermilk
2 tablespoons vanilla
1 tsp baking soda
3 tsp baking powder
pinch of salt
Preheat oven to 425 and line a muffin tin with liners. In a large mixing bowl, stir mashed bananas, butter, honey, maple syrup, eggs, buttermilk, and vanilla. Whisk until well combined, then add flour, baking soda, baking powder, and salt. Stir just until well incorporated, then pour into muffin liners. Bake at 425 for 8 mins, then reduce heat to 350 (leaving oven door closed) and continue baking for another 8 mins (until a toothpick comes out clean).
Bagels:
6 cups all purpose flour
2 cups fresh milled flour
2 1/2 cups whey (can use warm water)
340 grams active sourdough starter
5 tablespoons honey
2 teaspoons salt
Add all the ingredients to the bowl of your stand mixer. Run the mixer on low with your dough hook for 10 minutes. Place the dough in a well greased bowl and cover with plastic wrap. Let sit at room temperature over night.
The next morning, divide the dough into 16 equal pieces (use a scale if you want to be exact), and shape into smooth balls. Cover the balls with a wet towel, and let rest for an hour.
Take each ball and (with your thumb) poke a hole in the center. Stretch the hole out (it will shrink as it bakes). Repeat with all the balls, then cover again with a wet towel and let rest for another hour.
Bring a large (preferably wide rimmed) pot of water to a boil. Add 1/4 cup brown sugar. Gently lift the bagels into the boiling water, a few at a time (being careful not to overcrowd). Boil for 30 seconds per side, then place on a cornmeal dusted baking sheet.
Brush the boiled bagels with an egg wash, and sprinkle with your favorite toppings. Bake your bagels for 20 minutes or until golden brown.
Protein Waffles:
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Sourdough Pasta:
https://littlespoonfarm.com/sourdough...

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Music: Epidemic Sound