It can be difficult to find a sourdough recipe that produces a soft dough like a commercial yeasted dough. I have been working on that problem for a while. Usually the long ferment will make the dough quite tasty but somewhat chewy or tough for a sweet dough.
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
I wanted to try something new so I decided to make a breakfast bread. This bread is so fun to make! I had a lot of fun sharing it around the neighborhood as well. It is a bit difficult because it is a sticky, soft dough. You need to start early in the morning.
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.
Seems like I can’t get enough of playing with Salt Fermented Sourdough. For today’s bake I decided to leave off the proofing cloths. I wanted to get a different look and I do not have my regular reed/willow baskets with me.
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.