Blog posts

Today's bake: SD Discard - English Muffin Toasting Bread

Source: King Arthur Baking - https://www.kingarthurbaking.com/blog/2021/06/09/toasting-bread-with-sourdough-starter-discard

Notes: None
Substitutions: 

I've done levain in stages to build flavour and gone up to 70% PFF in a previous rye loaf, so I thought why not try out a two-stage biga, go up to 80% PFF, and skip bulk fermentation since there should already be so much flavour?

This ended up being a 40% teff-rye loaf at 70% hydration. 

These are made with a poolish, but no overnight fridge. From Ahead of Thyme.

Prompted by Debra Wink's blog entry  about chocolate & egg white (which looks delicious), I'm posting a similar, yet dissimilar, treat that shows the versatility of eggs. This prize-winning recipe was created in 1986 by Barbara Feldman Morse and is called San Francisco Fudge Foggies. Here's an online recipe. I used the microwave instead of double-boiler, salted butter instead of unsalted, and no nuts.

This flourless chocolate cake by Alice Medrich (Sinfully Easy Delicious Desserts) is another great use for all those egg whites leftover from baking panettone or colomba de pasqua this time of year. Unlike other flourless chocolate cakes, this one is lots of tiny bits of chocolate and walnuts suspended in a meringue. It's not a looker, but if you appreciate melty, gooey chocolate you'll be happy to look past that. Use a chocolate you really like since that will be the star.

     100 gm walnut pieces (1 cup)

Four pack.

Hi, 

My crumb has a few enormous holes, but is quite dense otherwise. 

I used a sourdough reboot calculator excel file to document my process. 

Another success story . Even more laissez faire than the last ones. I have been gone 6 weeks . I kneaded enough flour into my stored starter to make a very stiff ball. Put it in a glass jar in the fridge and waved bye bye. 

I took it out yesterday and covered with filtered water til it softened. Beat it with a table knife blade til blended. Placed for a few hours in the electric heating pad fermenter beside  the 2 qts of yogurt I was making. Removed it took out 80g and added 80g flour. Mixed and placed back in the high tech fermenter 😊.