13 best new pancake mixes

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Sample Recipe: San Francisco Treat

To activate the starter:

At least 6 to 12 hours before making the dough, in a medium bowl, combine the starter, lukewarm water, and flour, completely incorporating the ingredients into the starter. Loosely cover and let sit on the counter until ready to use.

To make the bread dough:

1. In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, combine 9½ ounces (1 cup) active starter with the flour, room temperature water, and olive oil. Mix the ingredients on low speed for about 1 minute, or by hand until combined. Let the dough rest in the bowl for at least 30 minutes.

2. Add salt and mix on low speed for 1 minute, or by hand for 2 minutes. Increase the speed to medium and mix for 2 minutes more, or 4 minutes by hand. If necessary, scrape the inside of the bowl to make sure the dough is in one piece.

3. Cover the bowl with a clean kitchen towel and let rise for 2 hours. The dough should double in size. If it has not risen, wait another 15 minutes or so until it does.

4. Once the dough has doubled in size, divide it into two equal pieces. Form each into a ball by continually tucking the edges of the dough underneath until the top is tight.

5. Line two Dutch ovens with parchment paper and generously sprinkle the parchment with semolina or cornmeal and place one dough ball in each pot, seam-side down. Re-cover the dough and let rise for 1 to 2 hours more.

6. Preheat the oven to 400°F.

7. Using a bread lame or a very sharp knife, cut an X into the top of each loaf. Spray the bread with water and place the lids on the pots. Bake for 20 minutes.

8. Remove the lids and bake for 10 to 15 minutes more.

9. Remove from the oven and let the bread cool for 5 minutes in the pots. Carefully transfer the bread to wire racks to cool completely before slicing.

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SAMPLE RECIPE: STRAWBERRY CAULIFLOWER SMOOTHIE

Did I lose you at cauliflower? I promise—you can’t taste it! I started adding cauliflower to all of my smoothies a couple years ago and have never looked back. Cauliflower adds a dose of nutrients (vitamins C, K, and B6), fiber, and antioxidants, and you really can’t taste it. This strawberry smoothie gets an even bigger health boost from the ground flaxseed and chia seeds, which are optional but always make me feel like I’m getting the most out of my smoothies.

INSTRUCTIONS

Prepare the smoothie. In a high-speed blender, combine the milk, strawberries, banana, cauliflower, honey, flaxseed (if using), and chia seeds (if using). Blend on high speed until smooth and creamy.

Per Serving: Calories: 259; Saturated Fat: 0g; Total Fat: 6g; Protein: 4g; Total Carbs: 50g; Fiber: 8g; Sodium: 376mg

Simple Swap: Feel free to use fresh strawberries and bananas, and add ½ cup of ice. This recipe is best with frozen cauliflower, as it adds a creaminess to the consistency