We have successfully cleaned out the freezer of all the baked goodies. So, that means we have to restock it! First on the agenda will be my sourdough fresh milled English muffins. I’ll use 420g of fresh milled flour and 1 cup (240g) of active sourdough starter. These will be made in my English muffin pan with a lid . This things is amazing. No pre cooking in a cast iron pan required. Super simple.
Next, we’ll make more sourdough hoagie rolls. My kids devour these and they are incredible. They freeze nicely so I will double the recipe. I will use 720g (6 cups) of fresh milled flour and 240g (1 cup) of active sourdough starter.
A weekly staple in this house has been my homemade sourdough Cinnamon Toast Crunch cereal. It is soooooo good! I want to share the amazingness of this cereal/treat with my co workers. So, they will be getting some as a Christmas present. I bought these jars to put the cereal in and will deliver them next week. I will quadruple the recipe to make sure I have enough. This means I’ll use 730g of flour and 480g of discard. Yum!
Lastly, we’ll introduce a new recipe-high protein cottage cheese biscuits. These will be used for breakfasts during the week. They are jam packed with protein and great for my growing boys…especially our T1D kiddo. He needs all the protein he can get. These will require 240g (2 cups) of flour.
Cookie of the Week:
In addition to my weekly Chocolate chip cookies, I am going to try some Italian lemon pistachio cookies. I’m super excited to try these. They will use 240g (2 cups) soft white wheat flour.
