To celebrate the naming of my almost one year old starter John Dough, I decided to make biscuits for the first time. Because I have just enough discard I am making the biscuits using John Dough’s discards.
I made small adjustments to a recipe from thekitchn.com.
Hello, Friends.
I hope this blog entry finds you all well and your kitchens stocked. This weekend we Falzons, had a zoom family reunion. I setup a prep station and baked while I reminisced. It was a true NYC emigrant extravaganza! Ravioli brought to NYC by our southern Italian pisani. At the very same time Bialy the not so famous cousin to the well known bagel! Enjoy!
Post script:
Just wanted to register the results using a stiff levain. I took some of my 100% hydration starter and built the levain in two steps. The first build was also 100% hydration while the second build was a stiff version with hydration around 50%. I think the results have been better than expected based on using AP flour, since it does not have very strong gluten. Let me walk you through the method used:
Ingredients
60 gr stiff levain @ 50% hydration (20 gr water; 40 gr flour)
30 gr whole wheat stone ground flour
30 gr rye
180 gr AP flour
My long time lurking here started with the Bouabsa baguettes that Alfanso just posted about and I was doing the exact same recipe on the same day in celebration of white flour returning to our local supermarkets I made a double batch of them with KAAP and Wheat Montana AP to test the difference. I have tried to make a sourdough version and they tasted good but did not have the characteristics I like in a baton. This is a versatile recipe that I use for pizza, ciabatta, and all things white and holey. The only change I made in yesterdays bake was the mixing and folding.
I baked this today, and it turned out great. I forgot to add the walnuts though! :-(. The recipe contains some milk powder, sugar and a small amount of butter, and the crumb is like a brioche, very soft and with distinct sour notes. The pumpkin accents the sour flavor, giving Your sourdough a twist.
Here’s the recipe (using a KA mixer):
A few months ago Hotbake posted this bread: http://www.thefreshloaf.com/node/61806/fermented-chickpea-sourdough. It looked amazing and it's been bookmarked since. I had some chickpeas and thought to give it a try this week. I didn't have enough chickpeas so I scaled the recipe down a bit and think I used much less water than the original post.
For my first attempt at baguette-making, I tried dmsnyder's San Joaquin baguettes.
Proccess
I followed the process detailed on the San Joaquin page as written,. Starter was being a bit slow, so bulk took 7-8 hours at ~72F, but got there eventually.
I haven't tried to make this bread in a while but went back it a few days ago.
Ingredients:
400g AP unbleached
2g diastatic malt powder (homemade)
2g gluten flour
80g 100% hydration starter
300g water
80g dried raisins soaked in 40g boiling water
40g brown flax
35g raw honey
20g sesame seeds
20g pumpkin seeds
20g poppy seeds
8g sea salt
