The sourdough bread bowls turned out great! It was nice to be able to do some stretch and folds again instead of my weekly sandwich bread shaping. I switched up the recipe slightly by using 800g of fresh milled flour instead of 700g of bread flour and 100g of whole wheat flour as it was written. I also increased the water amount to 600g instead of 550g to account for the fresh milled flour. What a delight! Hubby made a creamy chicken soup to go in these bread bowls. It was great.
Can I just say how tasty the sourdough cinnamon donut bread is? I hope we can actually save some for the upcoming week’s breakfasts…ha ha ha. It’s so good I can’t keep the kids from eating it! Safe to say it was a success. I used 180g of fresh milled flour and increased the milk from 1/2 cup to 3/4 cup to account for the fresh milled flour. I did not add the glaze to this bread, partly to save my T1D kiddo some carbs, but mainly because the bread was already sweet enough. No glaze needed!
I have to admit, I have made the lemon yogurt pancakes on several occasions and they are AMAZING! So fluffy and tasty. The original recipe calls for 85g of AP flour. I have increased this to 90g of soft white wheat flour. Then, instead of 115g of plain yogurt, I increased it to 125g. The lemon juice really adds depth to this recipe. It’s a must try!
I have a problem…I like to buy tools to make my life easier. In sticking with this trend, I purchased a bread proofing box. I know, I know, I just bought this dough mixer with ferment function. But, with this proofing box I can prepare two different recipes now instead of waiting for one to proof and then start the next recipe. It’s all about efficiency. Keep it moving 🙂
Now, on to the best part of my bake day…the cookie of the week. This week’s cookie was a copycat Crumbl peanut butter cup cookie. I really enjoyed making these. I have a cookie exchange coming up at work and these are going to be perfect! Can’t wait for everyone to try them.
