Sourdough apple fritters started off our weekend. I converted the 1 cup of AP flour to 1 cup (120g) of fresh milled flour and added a bit more milk: 1/2 cup instead of the 1/4 cup the recipe called for. I used 1 large Honeycrisp apple because that’s what I had in the pantry and 1/2 cup of my sourdough discard. These were fun and super easy to make. I did sprinkle some cinnamon sugar on top to give them a little more sweetness. The recipe called for frying or baking…I chose to bake them. I kept these fritters pretty small so my T1D kiddo could enjoy a few for breakfast without the blood sugar spike a normal apple fritter would cause.
I then worked on the sourdough discard pizza rolls. What a blast to make. It was nice to make a savory dish for once! This recipe called for 7 cups of AP flour. So, I used 840g (120 x 7) of fresh milled flour. I increased the warm water to 2 1/2 cups instead of the 2 1/3 cups that was called for. This recipe used instant yeast as well as sourdough discard. I was able to play around with the toppings on these and ended up using some Italian seasoning from Trader Joe’s, grated parmesan cheese, shredded mozzarella, and pepperoni. These were so good and filling. The gooey cheese right out of the oven was the best part.
Sourdough Italian bread was the final piece of the weekend baking. I separated this dough into 20 smaller loaves to make hoagie rolls. This recipe called for 6 1/2 cups of AP flour. So, I used 780g of fresh milled flour (120x 6.5). Instead of the 2 1/2 cups water, I used 2 1/2 cups whole raw milk. I also used 1/4 cup of butter instead of olive oil. 1/2 cup of active, bubbly starter was used to make these rolls. The French dip sandwiches were a hit.
