Baking some delicious fall treats in this video - all with sourdough starter! It's been an unusually warm fall for us thus far. We've yet to have the first frost, and as I type this it's 80°F outside! I'm definitely not complaining, but I'll be happy for some cooler weather and to be able to fire up the wood stove here soon. Hope you enjoy this week's recipes!
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Sourdough Apple Crisp Bread
* 1 egg
* 1/3 cup melted butter
* 1 cup sugar
* 1 cup sourdough starter
* 1/2 cup milk
* 1/2 t salt
* 1 t vanilla
* 1 t cinnamon
* 1 T baking powder
* 1.5 cups flour
Apple Crisp Layers
* 1 large apple, diced
* 2 t cinnamon
* 1/4 cup brown sugar
Crumb Topping
* 2 T butter
* 1/4 cup flour
* 1/4 cup brown sugar
* 1 t cinnamon
Bake at 350 for 60 minutes or until middle is set
Open Crumb Sourdough Artisan Bread
Yield is 1 loaf
1.5 cups water
1 cup active starter
1 T salt
2.5 cups flour
Add warm water and starter to a mixing bowl and mix, then add flour. Add 2 cups, mix, and then add more flour until you have somewhat of a sticky dough. Do not knead, it’s ok if you can see bits of flour not totally mixed in in this first step. Just get it all to come together.
Cover and let rest at room temp or in a proofer for 30 min.
Add 1 T salt and work into the dough. Cover and rest for another 30 minutes.
Start your stretch and folds. After the 30 minute salt rest, stretch and fold the dough then rest for another 30 minutes. Repeat this stretch and fold followed by 30 minute rest 3 to 4 more times.
After the last stretch and fold, let the dough rest until it is almost doubled in size. Keep an eye on it so it doesn’t over proof and start to fall flat.
Turn the proofed dough out onto the counter and shape into a ball, turning to create tension. Let the shaped dough rest for 30 minutes.
Use a bench scraper to turn the dough into a basket, cover, then cold-proof overnight in the fridge.
When you’re ready to bake, preheat a DO or bread oven at 425. The DO needs to be very hot!
Turn the dough out onto parchment paper and score, then bake covered in the DO for 30 minutes. Uncover and bake for another 10-15 minutes, watching for the color you want on the crust.
Let the bread cool completely before you cut into it. This is important because the bread continues to bake even after it’s removed from the oven. Cutting into it too soon can cause it to be gummy.
Sourdough Pumpkin Spice Cookies
* 1 cup browned butter
* 3 eggs yolks
* 3/4 cup sugar
* 3/4 cup brown sugar
* 1/2 cup sourdough discard
* 1/4 cup pumpkin puree
* 1 t salt
* 1 t vanilla
* 2 t pumpkin spice
* 1 t baking soda
* 1 t baking powder
* 2 C flour
Icing
* 8 oz cream cheese, softened
* 4 C powdered sugar
* 2 T maple syrup
* 1 t vanilla
* 1/2 t pumpkin spice
Bake cookies for 12 minutes at 350F