I love Mill Grain Bread. You can add any kind of grains or seeds you like. It smells and tastes so good! I know that many people if not most, keep their starters at 100% hydration. You might have noticed that the last several blog entries with recipes were also using the starter at 100% hydration.Continue reading
Just for fun, I put 7 oz of warm water and .5 oz of amber medium malt syrup in my spray bottle. This of course is the spray bottle I use to spray my bread dough just before baking, not a new whacky tanning spray!! I had two – 1 lb loaves of basic white sourdough that I was working with. I sprayed the first loaf with plain water and it came out like this:Continue reading
Yea, yea, I am on a sweet dough binge, I know it, my neighbors know it and well, we are not exactly upset about it! I have been experimenting with the soft sweet dough I came up with for the Sour Cream Rolls and the resulting variation is the Sourdough Walnut Roll demonstrated here.Continue reading
Here is something different in sourdough cookery….Gingerbread Cake. Don’t skimp on the butter or try to use less sugar, just bake it up how it is presented here and you will love it! The center of the cake always sinks down a bit, that is the part everyone fights over,Continue reading
The really fun thing about Basic White sourdough is that you can do so many fun variations with it. Adding walnuts is one fun variation. Many people like adding walnuts without adding sugar to the dough so the bread is not too sweet. I have two variations here for you today. One is a slightly sweet walnut bread and one is a savory variety.
I have been playing with the salt fermented dough again. I cut down on the amount of salt in the initial pre ferment dough and it still did very well. I am not sure if it is better or what, it came out really good. I have to experiment with it a few more times to see what is different enough about it to compare it with the first iteration.