I was really excited to try these blueberry lemon sourdough sticks. They are essentially a brioche dough topped with a blueberry compote and then cut into sticks. Sweet, savory, and tangy all in one bite. I used 150g of discard and 360g of fresh milled flour. The recipe called for 55g of milk, however, with fresh milled flour absorbing more liquids, I chose to use 70g of milk. I also used 120g of greek yogurt instead of sour cream.
We had some orders for bagels this week. I used my go-to recipe and used 240g of active starter. The recipe calls for 1,120g of fresh milled flour. I have started using non-diastatic malt powder in my bagel dough. This keeps the bagels from going stale so quick. It also gives a more nutty flavor. I really like it. I add 25g to my dough. This is NON diastatic malt powder, not diastatic malt powder. There is a difference.
Cookie!
I came across a social media post for peanut butter and jelly cookies. Well, of course I had to try them! I converted the AP flour to fresh milled and they turned out absolutely AMAZING! They are thick, chewy, sweet, and salty. I was super impressed. I used 2 cups ( roughly 250g) of soft white wheat instead of my usual hard white wheat. I used 1 cup of peanut butter. The key ingredient though, I think, was the SMASH foods jam. It’s just sweet enough and super thick, which worked really well for these cookies.
Thanks to my middle kiddo for filming 🙂
