Well, the sourdough strawberry rolls were a huge success. My recipe adjustments for the all purpose flour conversion to fresh milled flour worked perfectly. Just a bit more liquid (milk) and a little less flour and they turned out gooey and delicious. See my previous post for the AP flour to fresh milled flour conversion trick I use. I for sure will be keeping these rolls in the rotation. Again, I left the frosting off to attempt to keep the carb count lower for our T1D kiddo. I used a total of 200g of active sourdough starter to make these rolls. I used my low carb Smash foods strawberry jam for the filling. Yum! For the carb count on each of these rolls, I use the method of weighing the roll and using half of the weight for the amount of carbs in each one. For example, the roll I fed my son this morning weighed 140g so I used 70g of carb for the roll.
The sourdough cornbread also turned out great. It was buttery and hearty, just like cornbread should be. My 12 inch cast iron pan was a great tool to bake and serve the cornbread. I used 1 cup of sourdough discard for this recipe.
And, of course, we have our sourdough hamburger buns. Always a lovely, soft, slightly sweet compliment to any meal. I used 1/2 cup of active starter for this recipe.
The sourdough sandwich bread I made was also a great success. It has already been cut and used to make the boy’s sandwiches for next weeks lunches.
I think we’ll play around with English muffins next week. A little more patience with these, but I’m up for the challenge.
