June 7 2006
I fried up some sourdough doughnuts last evening for this mornings breakfast. The doughnuts were sweetened with malt syrup and spiced with nutmeg and vanilla.
I used Northwest starter, mixed up the dough and let the dough proof the first time for four hours. Knocked down the dough and rolled it out 1/2 inch thick. I cut slices one inch thick, twisted them several times and pinched the ends together. I found out that cutting the slices 1.5 inches thick was better.