I’ve gotten into the habit of adding my sourdough discard into a container in the freezer. When it is full, I defrost it and plan a baking day. Yesterday it was crackers with everything bagel seasoning on them. So good!
Today it was overnight fermented monkey bread. Fermenting the dough makes the nutrients more available to the body and easier to digest. The kitchen smelled amazing while it was baking. It wasn’t out of the oven for 5 seconds before we both tucked in. All I can say is OMG!!!!!!
I wish I had smell-o-vision. The house smells absolutely amazing. Fresh out of the oven: a cinnamon raisin boule and 2 jalapeño, cheddar, roasted garlic and bacon 🥓 batards. Thank goodness I am giving some away because I don’t think I could be trusted not to eat them all immediately.
This evening I used up the rest of my discard on banana, raisin and walnut muffins for my sweetie.
Friday, sourdough discard bake day, started with some delicious fermented sourdough pancakes for breakfast (we snarfed them before I had a chance to take a picture). Then came chocolate chip cookies and liverwurst dog treats.
There is also a pail of sourdough doing a bulk rise before I bake my bread tomorrow.
Spirit is impatiently waiting for her treats to cool.
For Xmas Sean and Catherine gifted us this beautiful Sassafras clay pot for baking bread. I used it for the first time this morning and my batard turned out beautifully. The crust is just amazing. Thank you both so much…I just love it!
Tried a new recipe for Christmas morning breakfast. Fermented sourdough pumpkin roll. So good! It is made with sourdough starter and then the batter itself is long fermented before baking.
What are the main reasons that people are turning to sourdough? Because it contains the same friendly cultures as homemade yoghurt and these work chemically on the whole grains during the fermentation process to make the most of flavours and nutrients, and make it much easier for the body to digest. Thus sourdough promotes gut and metabolic health, keeps you fuller for longer, and lasts longer in the bread bin too. A win-win-win situation.
I’ve been in the mood for cranberries lately. I may have gone a tad overboard. First there was sourdough cranberry orange muffins. They were so good that I made a second batch 3 days later.
Then it was Sourdough Cranberry Walnut Bread. OMG was that amazing. I made a boule and a batard. After I inhaled my 4th giant slice from the boule I felt compelled to contact a friend and ask her to do a porch pickup of the batard to save me from myself.
And last but not least it was cranberry apple crisp. We polished that off in two days and I never even had a chance to take a picture of it before we tucked in. Yikes!
This morning I made my second attempt at Sourdough bread. I used a different recipe that takes 3 days instead of 2.
I couldn’t find my large cast iron pot so I cooked them in my Tagine instead. I also tried my hand at some artwork on the top. I was like a big kid waiting with excitement to see how the loaves would look when I took the lid off. My artwork could be better but I’m still thrilled with the end result.
I’ve been in a bit of a Covid funk for the last few weeks. This morning I gave myself a kick in the butt and put my big girl panties back on.
Years ago we used to enjoy delicious Morning Glory Muffins that were made fresh every morning in our office Canteen. I was searching for ideas to use up my sourdough discard and I found one for these muffins. I’m really enjoying finding new and delicious ways to use my discard..
Tonight I used my discard to make a beautiful thin crust pizza dough. I slathered it with homemade pesto (made from basil grown in my tower garden) and grilled chicken. It was wonderful. The recipe made enough dough for 2 crusts so I have one frozen for another day.
I did it!!! I finally used my sourdough starter for its intended purpose. The dough rested in the fridge overnight and I popped it into the oven at 6am this morning. Isn’t he cute? How can something so silly give me such pleasure. The recipe says it has to cool for 6-7 hours before cutting it. That was never going to happen. As soon as I finished walking the dog’s I grabbed my trusty bread knife, some unsalted butter, my jug of Maldon and tucked in. It was amazing. Lovely crunchy crust and that soft, airy and sour inside. Thank you Cathie Allan for sharing your starter with me.