My Easiest Sour Dough bread Recipe Plus More Easy Meal Ideas / Day In The Life In Alaska

I enjoyed making some easy bread and meal ideas for you all! Hope you enjoy it and hope you try it!

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 Same Day Sourdough Bread 

• 4½ cups, all purpose, organic white flour 
• 3/4  cup active sourdough starter 
• 1 1/2 cups of warm water 
• 2 heaping teaspoons sea salt 

Instructions
1. First thing in the morning, add warm water, active starter, salt, and flour to a large bowl. Mix together and allow to rest for 15 minutes covered.
2. Grab the edge of the dough and pull up stretching it out as you pull upwards. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one set of stretch and folds.
3. Cover with plastic wrap, damp towel, shower cap or a lid. Let the dough rest for 15 minutes and complete two more rounds 15 minutes apart.
4. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 3-5 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc.

5. Place the bread dough on a lightly floured surface.
6. Fold the sides of the dough onto itself and roll up. Then shape into a tight smooth ball by gently spinning it toward you.
7. Then, place your dough upside down (smooth side down) on the counter and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides.
8. Transfer to a floured banneton or bowl with a floured tea towel seam side up. You want the smooth side or pretty side facing down in the banneton.
9. Let the dough rise one more time at room temperature for 2-3hours (depending on how warm your kitchen is) covered with a plastic bag, plastic wrap or a damp kitchen towel.
Preheat the dutch oven during the final proof to speed up the process.
10. Preheat a dutch oven to 500°F for 1 hour.
11. Place dough on a piece of parchment paper.
12. Dust the top of the dough with flour, if desired, and score with lame or razor blade.
13. Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven.
Careful not to burn your fingers.
14. Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes @ 485° 
15. Carefully remove the lid with oven mitts, turn the oven temperature down to 475°F, and bake an additional 15-25 minutes or until golden brown.

Pizza Rice Casserole

3 cups cooked rice
8 oz. cream cheese
1 c. sour cream (or ½ c. milk)
1 teaspoon pepper 
2 tablespoons pesto (or )
I t garlic powder & 1 teaspoon dry basil 
1 teaspoon salt 
1 to 2 Ibs. browned hamburger
1 med. onion, chopped
¾ to 1 qt. pizza sauce cheese
2 cups Sharp Cheddar or Mexican style 

Mix rice, cream cheese and sour cream. Press into bottom of 9 x 13-inch pan. Add hamburger and onion. Spread pizza sauce on top.
Bake at 350° for ½ to ¾ hour. Add your choice of cheese and bake until melted.

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