I’m really excited for this week’s baking. I often make sourdough discard crackers with any leftover starter I have. I’ve wondered, could I make a cinnamon toast crunch cereal the same way I make my crackers? Sure enough, there are a bunch of recipes on-line for cereal. I will try this sourdough Cinnamon Toast Crunch cereal from Simplicity and a Starter. The kids are very excited for this! I will use 1/2 cup or 120g of sourdough discard. The recipe calls for 1 1/2 cup (220g) + 1 Tablespoon of AP flour. I will start with 250g of fresh milled flour and then see what the consistency of my dough feels like. I may need to add water.
Next up will be the Fall treat for the week…Pumpkin Pie Sourdough Twists. These look delicious and fun to make. I will use 1 cup of active starter. The recipe calls for 2 1/2 cups of AP flour. I will plan to use 300-350g of fresh milled flour. The recipe calls for 1/2 cup of milk. I will need to add roughly 5-10 tablespoons (2-4 additional tablespoon of liquid for each cup of freshly milled flour). So, 1/2 cup milk + 5-12 additional tablespoons. Again, we’ll have to see what the dough feels like and add milk as necessary.
Lastly, on my quest to make the perfect tortilla, I will try this recipe from Grandma’s Iron Skillet. The recipe calls for lard, but I will use butter instead. There is no sourdough in this recipe, but it calls for 500g of hard white wheat berries. I’m excited to try it on my Presa Pan!
