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.
I have been working on some 100% starter hydration recipes. A 100% hydration sourdough starter is a culture which is kept and fed with water and flour at equal weights. Like for instance 5 oz water to 5 oz flour. A 166% hydration starter is fed with equal volume of flour and water, which most typically is one cup of water (8.3 oz) and one cup of flour (5 oz).
I am in someone else’s kitchen, with only some of my usual equipment, a “new to me” oven and I am back to baking! I baked up some Salt Fermented Sourdough which we have talked about here before. It is a 60% hydration dough retarded with the use of salt. It bakes up into some great loaves.
At my sister’s request, I made up a batch of Rosemary Kalamata Sourdough. The combination of those two flavors is irresistable! I also like to put Asiago cheese with this kind of bread but my sis is allergic to milk, so it got left out this time.
To make up this bread you need to start with a preferment the evening before you plan on doing your dough mixing. To do this you mix together:
Due to a family crisis, I have ended up in California and am no longer in Hawaii. I am still getting plenty of sun, but it is cooler here. I have a minimum amount of baking equipment, so I am having to improvise and do with what I have. It was three weeks of not being able to bake when I finally baked up some Jarlsberg Cheese Onion Bread.
I did bring my kitchen scale , thank goodness! My sister in law, Michelle, who bakes terrific sourdough, shared some of the Italian starter with me that I had brought with me to California a year ago. So I was good to go…