Sourdough English muffins were the first bake of the day. My refined recipe and the English muffin pan with the lid really made these easy and delicious. I used 420g of fresh milled flour and 1 cup (240g) of active starter.
Up next, sourdough hoagie rolls. These are my go to recipe for hoagie rolls. They always turn out great and are easy to make. Plus, they freeze so well. I double the recipe just to have extra on hand when I need it. I used 720g of fresh milled flour and 240g of active starter.
Sourdough Cinnamon Toast Crunch cereal was up next. I have made a double recipe of this cereal EVERY WEEK for the past two months. It is DEVINE and I can’t get enough! I quadrupled the recipe this go around in order to give some away to co-workers for Christmas. It turned out great and I am excited for everyone to try it. I used 880g of fresh milled flour and 480g of discard. Thank goodness I make a ton of starter. I had just enough to make this recipe.
I am in love with the high-protein cottage cheese biscuits. They were perfectly salty, soft, and filling. I used 240g of fresh milled flour. My food processor came in handy to blend the cottage cheese used in these biscuits.
Cookie of the week…
The Italian lemon pistachio cookies were a real treat! Soft, sweet, and perfectly tart. I used 240g of fresh milled flour. The hint of almond extract and lemon juice really added to these cookies. I will definitely make these cookies again.
