I am so excited! I found a fresh milled sourdough bagel recipe that actually worked. And, by worked I mean wasn’t a hockey puck after it was baked. I know, I have high expectations…ha ha ha. These bagels were soft, hearty, and delicious. I will make them again for sure. I decided to use a vanilla sugar glaze to give them a bit of a sweet flavor. This recipe used 560g of fresh milled flour and 1 cup of active starter. I used my electric dough maker/fermenter and was able to mix and ferment the dough in the same bowl.
The sourdough lemon poppyseed muffins were a big hit this morning for breakfast. These muffins were full of lemony goodness yet soft and tender with a crunch from the poppy seeds. I used 250g of fresh milled flour and 100g of sourdough discard. My USA pan muffin pan worked awesome for these.
Now, can we take a moment to talk about the lemon pistachio cake. It was so easy to make and ABSOLUTELY AMAZING! It was a huge hit at our dinner with the neighbors. The cake was moist and full of flavor. I used 142g of fresh milled flour. My food processor was useful to grind the pistachios into a powder.
Cookie of the Week:
The original plan was to make a brownie cookie, but I ended up making a sourdough, fresh milled chocolate chip cookie instead. My recipe is amazing and works every time. Never a disappointment. I used 420g of fresh milled flour and 100g of active starter.
