Mama Lyd

Recipe by @Caterina - Easy & Fast Recipes 🥰 my daughter requests this when she’s sick and doesn’t even know there’s veggies 🤫 #italianpenicillinsoup #chickensoup #sick #flu #soup

Blueberry lemon sourdough loaf pt.1! Cannot wait to see how it bakes! #lemonblueberry #sourdough #sourdoughbread #lemon #inclusionsourdough

Lemon blueberry loaf reveal! Pt2. #lemonblueberry #sourdough #sourdoughbread #lemon #inclusionsourdough

Influenza A house reset 😵‍💫 this flu is NO JOKE 😭 #cleanhouse #messyhouse #sickness #sickhouse #cleanhome #housecleaning #cleaning #cleanwithme #housereset

Strawberry cheese cake swirl loaf pt1! Please go follow my insta and YouTube before I lose all 52k of you! #strawberrycheesecake #sourdough #sourdoughloaf

Part 1 : Monday Prep for our sourdough goodies for the week! We didn’t need regular bread so I’m doing some fun loaves! English muffin recipe from @Well Made by Kiley Bagel recipe from @Jesha Sourdough loaves by meeeeee #sourdough #bread #sourdoughstarter #mondayroutine #homemade #homegoods

Discard recipes I made today 🩷 #sourdough #sourdoughdiscard #sourdoughstarter #discardrecipes

Easy sourdough recipe and routine for everyone asking before the app goes dark! 100g active starter 350g warm water 500g bread flour 10g salt Combine the active starter and warm water together until it’s milky then add the bread flour and the salt. mix with your hands until you get a shaggy dough. cover and let it sit for one hour on the counter. After one hour, start the stretch and folds. act like there’s four sides to the dough. left one side up, stretch it and slap it to the opposite side. repeat on all four side sides. Cover and let it sit for 30 minutes and do another round of stretch and folds. Repeat the 30 minute process three times for total of four stretch and folds. After the last stretch and fold, you’re gonna cover it again and set it on the counter for 6 to 10 hours until the dough has doubled in size. Flip the dough onto a lightly flowered surface. carefully stretch it out until you have a sheet of dough. Trifold it by folding one side to the center, and then the other side to the center slightly over the first side. Then start rolling it away from you. Now create tension in the dough by pushing it away from you then pulling it towards you, creating tension on the counter and tucking underneath the dough and continue just a few times. Flip the dough into a floured Benetton or you can use a colander with a tea towel in it. Flour the top, cover and let it sit on the counter for one hour and then stick it in the fridge overnight or up to three days. The longer you let it sit in the fridge for cold fermentation, the more sour it will be. When you’re ready to bake, preheat your Dutch oven in the oven at 450° for 30 minutes. Turn your dough onto parchment paper or a silicone bread sling. Flour at the top and score it however you want. Place inside Dutch oven and add ice to the sides. Put the lid on and bake for 30 minutes. After 30 minutes take the lid off and bake for another 15 minutes. Let it cool on a cooling rack for at least one hour before cutting into it. Enjoy!

Prepping homemade uncrustables with sourdough sandwich bread. Sandwhich cutters in profile. I’ll use the scraps for a French toast bake! Stay tuned. #sourdough #homemade #homemadeuncrustables #sandwhiches #pbj #asmrsounds #asmr #prep #mealprep #snackprep #kidssnacks #afterschoolsnacks

Strawberry cheese cake swirl loaf pt.2! Make sure to follow on insta, mamalydx4 #strawberrycheesecake #sourdough #sourdoughloaf #baking #bread

QUICK Sourdough discard pizza! #sourdough #discardrecipes #Recipe #discard #sourdoughdiscard

Replying to @Sherry well let’s see what it looks like pre-nap time cleanup #messyhome #sickness #clean #cleanhome #homecleaning #mom #momoffour

Replying to @Kira Kerins 4 cups chicken stock 6 cups water (I add a couple teaspoons of chicken bouillon for extra flavor) 3 celery stalks 3 carrot stalks, peeled 4-6 peeled garlic clove 1 whole onion peeled Salt and any other seasoning you’d like Extra chicken bouillon Pastina or any small pasta Boil water, chicken broth and add veggies and cook on med-low for 45min (partially covered) add the veggies and 2-3 ladles of broth with some extra chicken bouillon and any seasonings you wish to a blender and blend for a few seconds, release hot air and repeat until fully blended. Return to the chicken broth and give it a stir. Add broth to cooked pastina and top with cheese if you want! Thank you @Caterina - Easy & Fast Recipes for the delish recipe and go follow her for more yummy recipies!! #italianpenicillinsoup #chickensoup #sick #fluseason #sickseason #soup

Italian pepperoni sourdough loaf! Yaaallllllll we’re on to something because YUMMMM #sourdough #sourdoughloaf #baking #bread #sourdoughinclusions

Lemon blueberry cheesecake sourdough loaf pt.1 I’m soooo pumped about this! Recipe will be in part 2. #sourdough #sourdoughloaf #sourdoughstarter #sourdoughinclusions #blueberrylemon #blueberrylemoncheesecake #cheesecakesourdough

BANANA CREAM PUDDING SOURDOUGH LOAF PT.2 FOR THE DOUGH 100g sourdough starter 375g water 500g bread flour 80g banana pudding mix (family size) 10g salt 4g natural Yellow food coloring (optional) FOR INCLUSIONS Remaining banana pudding mix (50g) mixed with 1C + 1/8C milk to make the pudding, refrigerate until ready to use Nilla Wafers (crushed) DIRECTIONS Mix sourdough starter, water and yellow food coloring (if using) together until milky. Add remaining ingredients and mix until you get a shaggy dough. Cover the bowl with plastic wrap and let it rest for an hour. After an hour, start stretch 4 rounds of stretch and folds 30min apart each. Make the remaining pudding mix and store in fridge. After stretch and folds are finished, allow to bulk ferment on the counter for 6-8 hours. It may not double in size, but that’s okay. It will ferment faster because of the sugar content. Turn dough into a floured surface, laminate with some of the remaining pudding (leaving some left for the top when we bake) and crushed nilla wafers. Fold up like you usually would being careful not to bread the dough. If it breaks, just quickly get it into a ball as fast as you can and turn it into a floured banneton. Pinch the top closed the best you can, flour the top, cover and refrigerate for atleast 6hours (up to 24hrs) When it’s time to bake, preheat Dutch oven like normal if using. Score and bake like usual. I bake at 450° for 35 minutes with the lid on, and 10 minutes with the lid off. Enjoy! #sourdough #bananacream #bananapudding #sourdoughinclusions #sourdoughsweetdough #sourdoughideas #bananasourdoughloaf

Blueberry lemon cheesecake sourdough loaf -For the dough- 100g active starter 350g warm lemonade (I used homemade) 500g bread flour 10g salt -Lemon sugar zest- Zest from 1 lemon 1/2 cup sugar Mix together and let it sit for a few hours -Cream cheese filling- 8oz softened cream cheese 1 teaspoon vanilla extract 1 cup powdered sugar 1/2 of the sugared lemon zest mixture. (Beat everything together until smooth and creamy and set aside) Make the dough -Mix together the starter and lemonade then add flour and salt and mix until you have a shaggy dough. -cover and let it rest for 1 hour then do a round of stretch and folds. Repeat stretch and folds 3 times 30 minutes apart for a total of 4 rounds adding a handful of halved blueberries during the 2nd and 3rd stretch and folds. -Let it bulk ferment for 6-10 hours until doubled in size. -Laminate- -Dump the dough on a lightly floured surface, stretch out a little and add most of the cream cheese mixture in the center, do not get near the edges! and sprinkle some of the sugared lemon zest, fold one side to the center, then the other side over in thirds. Add more filling if desired and then roll up and do push and pulls like usual without pulling too tight to avoid spilling. Dump into a floured banneton, cover and refrigerate overnight or atleast 4 hours. -Time to bake- -Dump onto parchment paper or a bread sling, sprinkle the top with rice flour or regular flour and score how ever you’d like. Place in a preheated Dutch oven with a few Icecubes and Bake at 450° with the lid on for 40 minutes and then take the lid off and bake for another 5-7 minutes. Let it cool and enjoy! #sourdough #sourdoughloaf #sourdoughinclusions #sourdoughstarter #blueberrylemon #blueberrylemoncheesecake #cheesecakesourdough

BANANA CREAM SOURDOUGH LOAF : sourdough inclusions #bananacream #bananapudding #sourdough #sourdoughinclusions #sourdoughloaf #sourdoughsweetdough #sweetsourdough #bananasourdoughloaf #sourdoughideas

OREO RED VELVET CHOCOLATE PUDDING SOURDOUGH LOAF PT.2! 100g active starter 375g water 500g bread flour 10g salt 1 package instant chocolate pudding mix Red food coloring *optional. I used natural dyes* . Crushed Oreos for laminating . Combine starter, water and food coloring and mix until milky then add remaining ingredients. mix with hands until shaggy. cover and rest 1 hour. Start stretch and folds, preform 4 sets of stretch and folds every 30 minutes. Bulk ferment 8-10HRS on the counter. SHAPE: turn on to a floured surface and laminate like usual, adding crushed Oreos in between shaping it up. Once shaped, let it sit in the baneton in the fridge for 6-12hrs, score and bake like normal, I baked at 450° for 35 minutes with the lid on, added some crushed Oreos on top and baked another 10 minutes without the lid. #sourdough #sourdoughinclusions #chocolatesourdough #oreosourdough #redvelvetsourdough #chaoticsourdough #sourdoughstarter #sourdoughgirl

SOURDOUGH STRAWBERRIES AND CREAM ROLLS (Or cinnamon rolls) makes 12-15 rolls The dough -200g active sourdough starter -172g warm water -180g warm milk -42g melted butter -100g sugar -1 beaten egg -675g bread flour Strawberry filling -1C chopped strawberries (thawed frozen or fresh) thawed Will result in a more runny filling. Fresh is best! -1/2C sugar -2TBSP cornstarch -1/4C softened butter for laminating **FOR CINNAMON ROLLS** -1/2C brown sugar -2 tablespoons cinnamon Strawberry cream cheese frosting -4oz softened cream cheese -4oz softened butter -2-3C powdered sugar -2 tablespoons chopped strawberries **FOR REGULAR FROSTING**- omit strawberries and add 1 teaspoon vanilla and 2 teaspoons heavy whipping cream) 1.Combine starter, water and milk (and food coloring if using) and mix, add remaining ingredients and mix until you need to switch to your hands. Knead for 5-8 minutes. Cover and allow to rise overnight (8-10 hours) 2.in the morning, mix up your strawberry filling. 3.on a floured surface, roll dough out to about 1/4 inch 4.spread 1/4c softened butter all over then spread either the strawberry filling or cinnamon sugar filling 5.roll up and cut your rolls into 9-15 rolls depending on how thick you make them 6.bake at 350° for 40-45min, bake longer if needed. 7.while baking, make your icing. Mix butter, and cream cheese together for one to two minutes, add remaining ingredients and whip until it’s fluffy. Add more powdered sugar if needed. 8.When the rolls come out, spread the icing on and enjoy! #sourdough #sourdoughrolls #sourdoughstrawberryrolls #strawberryrolls #strawberriesandcream #sourdoughrecipes #bake #baking #sourdoughbaking