We’ve got a birthday in the house this week…Hubby turns 44! He has requested a chocolate cake and a chocolate cake he will get! After showing him several different versions of chocolate cake, he decided on a chocolate truffle cake. It looks amazing and I’m super excited to make it. It consists of three layers…a chocolate cake base, a whipped chocolate truffle in the middle, and a chocolate glaze on top. Phew! The actual cake will use 142 g of fresh milled flour. There is a lot of chocolate in this recipe…how can it disappoint. I will use my 9 inch spring form pan to make this beauty.
I’m going to tackle some sourdough cinnamon rolls next. I have modified this cinnamon roll recipe and am going to use active starter instead of yeast. Of course, I also plan on using fresh milled flour instead of AP flour. Here are the ingredients I am going to use and changes I will make from the recipe above. Check out the full recipe I came up with.
Sourdough Cinnamon Roll Dough (converted from yeast recipe)
Ingredients
- 3½ cups (840g) milk of choice — warm but not hot
- 1 cup (227g) butter
- 1 cup (200g) cane sugar
- 1 cup (240g) active sourdough starter (100% hydration; bubbly and recently fed)
- 9-10 cups (1080–1200g) fresh milled flour — start with 9 cups, add as needed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp salt
I think we’ll also try to get our sourdough discard sugar cookies baked and put in the freezer for Christmas. It will be nice to get these baked and pull them out of the freezer to frost them as Christmas gets closer. I’ll use 75g of discard and 330-350g of fresh milled flour. I am excited to use this recipe because the dough doesn’t require time to chill like most sugar cookie recipes.
All in all, should be a fun bake week!
