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Sourdough recipes from seven👀😋

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... Read moreเผื่อใครกำลังหา “sourdough เมนู/เมนู sourdough” ที่ทำไว อิ่มนาน และใช้ของจากเซเว่นได้จริง เรามีทริคกับไอเดียเสริมให้ทำตามง่ายขึ้น (เหมาะมากกับมื้อเช้าก่อนทำงาน) 1) วิธีเลือกซาวร์โดว์ให้เหมาะกับเมนู - ถ้าอยากทำสายเฮลท์/แคลไม่พุ่ง เลือกแผ่นที่ไม่หวานมาก เนื้อแน่นนิดๆ จะอยู่ท้องและรับท็อปปิ้งได้ดี - ถ้าจะทำแนวอบชีส/ทูน่า melt เลือกชิ้นที่หนาหน่อย เวลาอบแล้วไม่แฉะ 2) ทริคทำให้ขนมปังกรอบแบบคาเฟ่ (แม้ใช้หม้อทอด) - อุ่น/อบก่อน 1 รอบที่ประมาณ 160°C 3–5 นาที ให้ผิวตึงขึ้นก่อนค่อยใส่หน้า จะช่วยลดความชื้นจากมายองเนส/โยเกิร์ต - ถ้าหน้าเป็นแนว “สลัดไข่โยเกิร์ตคอตเทจชีส” ให้ใส่หน้าแล้วอบต่อ 160°C อีก 8–10 นาที (ปรับตามความหนา) จะได้ผิวด้านบนเซ็ตตัวแต่ข้างในยังฉ่ำ 3) ลิสต์ของในเซเว่นที่เข้ากับเมนู sourdough มากๆ - โปรตีน: ทูน่ากระป๋อง/ทูน่าซอง, ไข่ต้ม, คอตเทจชีส, เชดด้าชีส/ชีสแผ่น - ความสดชื่นกรุบๆ: แตงกวา, หอมแดง, กีวี/บลูเบอร์รี่ (ถ้าทำสายผลไม้) - ตัวช่วยให้หอมอร่อย: พริกไทยดำ, ผงปาปริก้า, น้ำผึ้ง, กราโนล่า 4) ไอเดียเมนูเพิ่ม (ทำไว 5 นาที) - “ทูน่าแตงกวาพริกไทยดำ”: คลุกทูน่ากับมายองเนสนิดเดียว เติมพริกไทย+ปาปริก้า วางแตงกวาหั่นแว่น จะสดชื่นและไม่เลี่ยน - “เนยถั่วกล้วยหอมกราโนล่า”: ทาเนยถั่วบางๆ วางกล้วยหอม แล้วโรยกราโนล่าเพิ่มความกรุบ ถ้าอยากหวานขึ้นค่อยราดน้ำผึ้งนิดเดียว - “โยเกิร์ตผลไม้”: ทาโยเกิร์ต วางกีวี+บลูเบอร์รี่ ถ้ามีเนยถั่วแตะเพิ่มนิดๆ จะหอมและอิ่มขึ้น 5) สูตรสัดส่วนที่เราชอบ (กันเลี่ยน/กันแฉะ) - สลัดไข่คอตเทจชีส: ไข่ต้ม 2 ฟอง + คอตเทจชีส 1–2 ชต. + มายองเนส 1 ชช. + เกลือ/พริกไทย (คุมรสให้นัวแต่ไม่หนัก) - Tuna (ไม่) melt: ทูน่า + หอมแดง + มายองเนสเล็กน้อย + พริกไทย แล้วโปะเชดด้าชีส อบให้ชีสละลาย เพิ่มท็อปปิ้งพิซซ่านิดๆ ก็ได้ฟีลร้านเลย 6) ทริคคุมแคลแบบไม่ทรมาน - คุม “ซอส” มากกว่าคุม “หน้า” เช่น มายองเนสใช้น้อย แล้วเพิ่มความฉ่ำด้วยโยเกิร์ต/คอตเทจชีสแทน - เพิ่มผักกรอบอย่างแตงกวา ช่วยอิ่มและตัดเลี่ยน ถ้าใครอยากได้ “sourdough สูตร” แบบทำเป็นชุด Meal prep แนะนำเตรียมแค่ไส้ (สลัดไข่/ทูน่า) ใส่กล่องไว้ แล้วค่อยปิ้งขนมปังตอนเช้า จะเร็วมากและยังอร่อยเหมือนทำใหม่ค่ะ

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Sourdough Discard Cheddar Biscuits
copy cat Red Lobster cheddar bay biscuits using sourdough discard🤤 (Measuring spoons 🔗 in LTK) Recipe: 1/2 cup flour 1.5 tsp baking powder 1/2 tsp salt Dash of garlic & onion powder 1 cup shredded mild cheddar 1/2 cup sourdough discard 4 tbsp melted butter Bake at 400 degrees for 1
Hannah Watson

Hannah Watson

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A close-up shot of several homemade sourdough bagels on parchment paper, some plain and some topped with everything bagel seasoning. The image has text overlays that read "Homemade Sourdough Bagels."
A digital scale in a clear glass bowl shows 150g of sourdough starter, ready to be used for the bagel recipe. The text overlay confirms "150g sourdough starter."
A clear glass bowl contains water, salt, and sugar, with a whisk resting inside. A bag of granulated sugar is visible in the background. The text overlay lists "250g filtered water 9g salt 12g sugar."
Homemade Sourdough
Bagels are my daughter’s favorite breakfast and I’ve always been so intimidated to make them myself. Until I found this recipe: Ingredients: - 150g sourdough starter - 250g room-temperature filtered water - 9g salt - 12g sugar - 500g unbleached APF - Optional: honey Directions:
T A Y L O R 🌵☀️

T A Y L O R 🌵☀️

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