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Pineapple Coconut Pie

on October 01, 2025

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Glazed Pineapple Coconut Pie

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Sourdough Bread

Sourdough Bread : (Makes 1 loaf) 400 g flour 250 g water 75 g starter 8 g salt Stretch and fold 2-4 times over the next few hour. Cover and let rise for about 8 hours, until twice its size Shape and place in banneton. Cover and refrigerate for up to 24 hours. Move dough into baking pan*, score, and p ut in cold oven. *For Loaf Pan: Bake at 350°F for 40-50 minutes. *For Round Dutch Oven: Bake at 425°F for 55 minutes with lid on. Move to cooling rack and wait at least an hour before cutting.

Sourdough Stromboli

Sourdough Stromboli: 600 g flour 360 g water 100 g starter 12 g salt + a few sprinkles Italian seasoning, onion powder, garlic powder, parsley Optional toppings: Cheese Pizza sauce Diced tomatoes Other Cheese Pepperoni Sausage Egg, beaten More cheese Let rise and ferment. Divide dough in half and spread out into two rectangles. Add desired toppings into center of dough. Fold dough over toppings. Bake 375°F for 30-50 minutes.

Sourdough Cinnamon Roll Bread

Sourdough Cinnamon Roll Bread: (Optional 2 loaves) Dough: 400 (800) g flour 250 (500) g water 75 (150) g starter 8 (16) g salt 25 (50) g sugar Optional: A splash of vanilla - Filling: 1/2 (1) cup sugar 1/4 (1/2) teaspoon cinnamon Let dough rise, then roll out into large rectangular. Spread filling over dough and roll into loaf shape. Bake at 350°F for 40-50 minutes.

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Pineapple Coconut Pie

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