Baby it’s cold outside! What better way to stay warm than with a nice bowl of soup. So, we will make sourdough bread bowls to hold our homemade soup. Hubby is on soup duty and I will make the bread bowls. These bowls will be soft, yet sturdy and taste amazing, I’m sure. I’ll change the recipe slightly to account for my fresh milled flour. Instead of 550g of water, I’ll use 600g. Then, I’ll use 800g of fresh milled flour instead of the bread and whole wheat flour combo called for in the recipe. I will use 100g of active starter, just like the recipe states.
Next, we’ll tackle a sourdough cinnamon donut bread that will be sure to make a wonderful, easy breakfast during the upcoming school week. I will use 180g of fresh milled flour instead of the 1 1/2 cups of AP flour the recipe calls for. Instead of 1/2 cup of milk, I’ll likely use 3/4 cup. This recipe will use 1/2 cup of my discard.
I’ve been playing around with different pancake recipes lately and have come across an awesome resource in @thepancake_eden. They offer so many different recipes I can’t wait to try them. We’ll start with the basic lemon yogurt pancake . My plan will be to tweak their recipe as follows:
 LEMON PANCAKES – Fresh-Milled Flour Version (for 5 pancakes)
INGREDIENTS
– 100 g fresh-milled flour (soft white wheat preferred)
– 4 g baking powder (1 tsp)
– A pinch of baking soda
– 20 g sugar (1½ tbsp)
– A pinch of salt
– 2 eggs
– 100–110 g milk (about 1/2 cup)
– 4 g lemon juice (1 tsp)
– 15 g vegetable oil (1 tbsp)
– Vanilla extract to taste (optional)
METHOD
1. Whisk the fresh-milled flour, baking powder, baking soda, sugar, and salt.
2. In a separate bowl, whisk egg yolks with milk, lemon juice, oil, and vanilla.
3. Whip egg whites to stiff peaks.
4. Combine yolk mixture with dry ingredients; mix lightly.
5. Fold in whipped egg whites gently.
6. Cook pancakes on a lightly greased pan until golden
Cookie of the week:
I’m super excited to make our cookie of the week. Drum roll please…copycat Crumbl peanut butter cup cookies! These sound amazing. Instead of the 4 1/2 cups of AP flour, I’ll use 540-560g of fresh milled flour. There will be peanut butter, peanut butter cups, and peanut butter chips in this recipe. Wahoo for peanut butter!
