The sourdough cinnamon toast crunch cereal/crackers that I made a couple weeks back have been requested again. Not only is this a great cereal recipe, but it makes for a great little snack. The cereal stores nicely in a jar and they are easy to pop a few to get a sweet treat. I plan on tripling the recipe this time. So, I will end up using 4 1/2 cups (540g) of fresh milled flour. (120 x 4.5=540g). I will end up using about 360g (120g x 3=360g) of my sourdough discard. So yummy!
My husband also requested I make a “fun” cookie. Well, how’s this for fun? Crumbl lemon frosted sourdough cookie! The recipe calls for 340g of AP flour. I will use 340g of fresh milled flour. I will need to use 47g of active starter. Likely, I will need to add a bit more butter then the 2 sticks it calls for, so I’ll have some on hand. The cream cheese frosting sounds amazing and I can’t wait to make these!
Lastly, I have plans for flakey maple and pecan sourdough scones to feed to the boys for breakfast. This recipe calls for 2 cups of AP flour so I will use 240g of fresh milled flour. I will use another 140g of my sourdough discard for these scones. These looks so yummy and likely will store/freeze really well.
Should be a fun week of baking!
