Sourdough

Tastes great as is, but still working on getting a more open crumb, but I’m not complaining as I’m eating it as I type this!!

3 cups Bread Flour
1/2 cup white wheat flour
Roughly 1 1/2 -1 3/4 cups of lukewarm water
1/4 cup of starter

1hour Autolyse

4 folds, 20 minutes apart

Added ice cubes and Bake in preheated Dutch oven 500 F for 20 minutes (cover on)

Remove cover and back at 435F for 30 minutes

by SoapMactavishSAS

3 Comments

  1. BattledroidE

    Looks very nice. Am I right in guessing it looks dense, but it’s actually very soft? I get a lot of those.

    I’d suggest doing your recipes by weight, it’s more precise and repeatable. It’ll be easier to tweak things that way. A cup of flour can be wildly inconsistent, depending on how dense it is.

  2. missy5454

    I’m currently making my own sourdough recipe rn. I’m making a low carb high protein discard cake as one of 2 holiday desserts for tomorrow with a gathering between me, my teen son, and my friend/,neighbor.

    Both me and the neighbor are low carb behind medical issues, my son isn’t but as long as it tastes good he’s game. I decided against doing pumpkin since I accidentally made too much butternut squash puree to sub for mashed sweet potatoes so instead of pumpkin muffins and crust less sugar free pumpkin cheesecake without crust, I’m opting for butternut squash cake and butternut squash cheesecake. My son won’t eat the cheesecake. I did put sourdough discard in the cake, and since I ran out of almond flour and didn’t bother with making nut flour I opted for some protein powder instead in that. Go figure. It’s in the oven rn, the 3 ingredient crust less cheesecake is next, then I’ve got to make my low carb mashed potato substitute out of turnips. I’ve done most of this stuff before so know how to make it taste and have the texture of the real deal.

    Baking for the win, and sourdough for the win. Happy holidays, and happy Thanksgiving y’all

Write A Comment