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150 g water
37.5 g sourdough starter
150g flour
Mix and place on counter for 12 hours (cover loosely)

310g water (92 degrees F) – this is a little over a cup – half hot and half cold from Primo machine

200g leaven (the stuff on the counter)
400g all-purpose flour (good stuff)
50g whole wheat flour
12 g salt
stir to mix. Switch to wet hands. Squeeze 2-3 minutes to combine
Cover with tea towel – warm place 30 minutes
Grip from sides – pull as far as it can go
do 4 times, then 4 corners, slap and fold rounding

Cover for 30 minutes
Repeat grip and pull
Cover

2 hours later
Flour basket, dough, and work surface.
Fold over from bottom, Fold in corners
Put in basket seam side down.
Cover with tea towel for 90 minutes

Preheat oven to 500 degrees for 30-40 minutes with dutch oven inside.
Sprinkle bottom of dutch oven with cornmeal
Put dough on parchment with seams down. Cut with scissors
Put in oven, covered, and reduce oven to 485
18 minutes later, take lid off
Reduce oven to 465 and bake for 25 minutes

https://www.youtube.com/watch?v=VEtU4Co08yY

Air Fryer Option

Prepare bread same as above

Preheat air fryer to 390 F for 5 minutes
Place a few ice cubes in bottom
Line with parchment
add dough
Turn off heat and let be in fryer for 10 minutes
Reduce heat to 360 and cook for 10 minutes
Flip and continue cooking until done (probably another 10 min or so)
Thermometer should register 180 inside

Basic Single Loaf Recipe:

2 c. flour

1 tsp. sea salt (I added a little more)

3/4 c. filtered water

1/2 c. sourdough starter

I put this in my machine on the Sourdough Setting.

INGREDIENTS US CustomaryMetric 1x2x3x

• ▢2 ½ cups all-purpose flour
• ▢2 tablespoon sugar
• ▢1 teaspoon salt
• ▢1 ½ teaspoon instant yeast
• ▢1 cup sourdough discard
• ▢½ cup milk lukewarm
• ▢1 large egg
• ▢⅓ cup butter unsalted and melted
• ▢1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash (I didn’t do the wash)

INSTRUCTIONS 

• In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
• Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
• Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
• Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
• Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
• To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
• Let them rise again until light and puffy. It should take about 40 minutes.
• While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
• Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
• Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
• Let them cool for 10 minutes before serving.

2 cups pasta (I used gf rotini)
2 cups spaghetti sauce
3/4 cup cottage cheese and parmesan blend
1/2 cup water

Place in rice cooker and put on white rice. Cook until noodles are tender. Add mozzerella if desired.

(too much sauce at 2 cups)

• 1 (18.25 – ounce) box cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
3. Mix in desired add-ins until evenly incorporated.
4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

1 pound elbow macaroni

Kosher salt 

One 12-ounce can evaporated milk

3 tablespoons unsalted butter

3 cups shredded mild or medium Cheddar  

1. Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook’s Note). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
2. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting. 
3. Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

From: https://www.foodnetwork.com/recipes/food-network-kitchen/5-ingredient-instant-pot-mac-and-cheese-3649854

Ingredients

• 3 Tbsp olive oil
• 1/2 onion chopped
• 8 large tomatoes, peeled and cut into big chunks
• 6 cloves garlic, minced
• 1 bay leaf
• 1/2 C red wine
• 1 Tbsp honey
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tsp balsamic vinegar

Instructions

1. In your Instant Pot, add the olive oil, onion, and garlic and saute until soft.
2. With the saute feature still on, add the large tomatoes, and bay leaf and saute for 4-5 minutes until tomatoes start to get soft and release their natural juice.
3. Turn the saute feature OFF, and add the red wine, honey, basil, oregano, marjoram, black pepper and salt and give it a good stir. Place the lid on the Instant Pot, seal the valve and set the pot for manual (high pressure) for 5 minutes.
4. Once the pot beeps finished, release the pressure, and add the balsamic vinegar before using your immersion blender (or, if without, pour into your blender) to blend until smooth. Test, and flavor with additional salt/pepper if needed.
5. Pour into canning jars leaving at least one inch of head room – refrigerate or, freeze for up to 3 weeks.

INGREDIENTS

FOR THE PASTA SALAD

kosher salt

1 lb. dry pasta, such as elbow, bow tie, or rotini

1 15-oz. can corn kernels

1 15-oz. can black beans

1 c. shredded Cheddar

1 c. halved cherry tomatoes

2 avocados, diced

1/3 c. Chopped cilantro

FOR THE DRESSING

1 c. Greek yogurt

1/3 c. extra-virgin olive oil

1 tbsp. honey

1 tbsp. apple cider vinegar

2 cloves garlic, minced

2 Limes, juiced

1/2 jalapeño, chopped

1 1/2 tbsp. Taco Seasoning

kosher salt

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.

SALLY MCKENNEY