What a week! To start out, we made a killer chocolate truffle cake for Nick’s birthday. IT WAS AMAZING!!!! It consisted of three layers, a base layer chocolate cake, a middle layer truffle/mouse, and a top layer ganache. Instead of AP flour, I used 140g of fresh milled flour. The recipe called for sunflower oil, I used avocado oil. Instead of corn syrup, I used honey. The hardest part, for me, of making this cake was letting all the separate layers cool before moving on to the next layer. Patience is not my strong suit. In the end, Nick enjoyed his cake. That’s all that matters.
For Thanksgiving morning, I have been tasked with making sourdough fresh milled cinnamon rolls. I really wanted to try to come up with my own recipe and I think I nailed it! Of note, I used 1 cup (240g) of active starter and ended up using 9 cups of fresh milled flour. These were fun to make with my new gadget…an electric dough maker with a ferment function! It mixes all the ingredients, kneads the dough and ferments the dough. All of this is done in one stainless steel 6.24 liter bowl! It can mix for up to 40 minutes, if necessary, and ferments the dough between 77-100 degrees F. It can handle up to 4.8 pounds of dough. It was so fun to use and SUCH a time saver. I love it. The rolls really turned out great. Hopefully they will be a big hit.
Now on to Christmas cookies! The sourdough discard sugar cookie recipe I used was great because it didn’t require a chill time. Most sugar cookies require that you chill the dough for a period of time before rolling them out. In the end, this dough was very sticky and I actually ended up chilling the dough for about 10-15 minutes just to make it workable. I used roughly 400g of fresh milled flour and 75g of my discard. These will be fun to frost in another month or so.
