To continue the Fall baking theme, the boys have requested I bake some sourdough apple fritters. These will utilize 1/2 cup of my sourdough discard and 120g (1 cup) of fresh milled flour. In order to successfully convert it from AP flour to fresh milled, I will add a bit more milk then what the recipe calls for. Otherwise, these should be a no nonsense, yummy treat.
Next, I will venture into the world of sourdough discard pizza rolls! The flavor possibilities are endless with these. I will add some different cheeses and pepperoni to start. This recipe uses 7 cups (840g) flour and 1 cup of my sourdough discard. Again, I will need to add some more water to the recipe in order to get the dough the consistency I need. As is, the recipe calls for 2 1/3 cups warm water. If I follow the rule of adding 2-4 Tbsp liquid for every cup of AP flour I convert to fresh milled flour, 7 x 2= 14 Tbsp/ 7 x 4= 28 Tbsp. So, roughly 14-28 additional tablespoons (0.875 – 1.75 cups) of warm water are going to be needed. This recipe also calls for instant yeast. Yum!
Lastly, the hoagie rolls from a couple weeks back were a big hit. But, the recipe I used only made 6 rolls and they were gone in a hurry. Could I use the same recipe and just double or triple it? Sure! But, I am going to try a different recipe that makes 24 servings! This sourdough Italian bread recipe will use 780g of fresh milled flour and calls for 2 1/2 cups water. I am going to use milk instead of water and will need to add upwards of 1 1/2 cups of additional milk to make the dough the consistency I need. The recipe calls for 1/2 cup active sourdough starter. One additional change I am going to make is using butter instead of olive oil.
Wish me luck!
