Sourdough Pizza Dough

Everyone should have a ball of sourdough pizza dough in their refrigerator. Learn more at TwiceasTasty.com.
A wise chef once said everyone should have a ball of pizza dough in their refrigerator—and I think that’s doubly true for sourdough. The recipe I share this week in my Twice as Tasty column for the Flathead Beacon has so much going for it. It’s straightforward, relatively quick (for a low-knead, long-ferment dough), and has so many uses, including one of my new favorite recipes: garlic knots.

You can make this dough with bubbly active starter that’s begging to be used, or you can make it with lackluster starter that wants to be refreshed before you attempt bread. The dough can sit in the fridge for up to 3 days and bake up beautifully; it also freezes well. All you need is some flour (I use two types for better flavor, but you can stick with just all-purpose), water (unchlorinated is best), salt, and starter.

How do you get starter? I’m giving away my personal starter to help you jump-start your sourdough adventures. The 5th Annual Sourdough Giveaway runs through January 31.
Learn to make Sourdough Pizza Dough and Sourdough Garlic Knots

Overnight Sourdough Pancakes

 I make lots of sourdough pancakes—to jumpstart my starter and because they’re so tasty. Learn more at TwiceasTasty.com.
Got starter? If yes, you’re likely all set to make the recipe I share this week in my Twice as Tasty column for the Flathead Beacon. If no, get some of my starter and get in on the fun! The 5th Annual Sourdough Giveaway runs through January 31. Learn how to get free starter here.

When I was gifted my original starter in 2014, it didn’t wake up quickly, like the dehydrated starter you’ll receive from me. It had been lurking in a refrigerator until it was in full hibernation mode. It lacked the rising power necessary for a loaf of bread. As I cared for it, the starter became stronger and bubbled more quickly. In the process, I removed weaker starter that wouldn’t power a loaf of bread but could be turned into delicious pancakes.
Learn to make Overnight Sourdough Pancakes and Sourdough–Yogurt Pancakes

Hot Buttered Rum

Keep a batch of homemade butter batter on hand, and you’re always ready with a speedy winter warmer. Learn more at TwiceasTasty.com.
As the year winds down and snow piles up at my door, my drink choices tend toward hot, spiced, and spiked. The hot buttered rum recipe I share in my Flathead Beacon column this week fits all of those criteria. The recipe comes together in two stages: the batter that takes just minutes to make and the hot, rum-spiked cocktail. One batch of homemade batter will last months in the fridge and can fill many mugs on cold winter evenings. To mix the cocktail after a long day playing or working in the snow, simply to boil some water, stir in the butter batter, and splash in some rum. Ready, set, done.
Learn to make Hot Buttered Rum

Home-Spiced Nuts

Home-spiced nuts make delicious gifts, party munchies or late-night snacks. Learn more at TwiceasTasty.com.
I love home-spiced nuts at the holidays. I reach for them long after I’ve tired of the endless sweetness of cookies, and they’re just as tasty on a cheese and pickle platter as a eaten straight from the jar with a cocktail.

The recipe I share this week in my Twice as Tasty column for the Flathead Beacon not only explains how to make your own spiced nuts but also gives you plenty of options. From my favorite homemade sweet-and-spicy blend, to a premixed garam masala, to an infused salt variation, there are ideas for every occasion.
Learn to make Home-Spiced Nuts and my Sweet Spice Mix