To start our bake week, we’ll do a sourdough blueberry buckle. What’s a buckle? It’s a streusel topped coffee cake that is moist and delicious. It will have plump and juicy blueberries and a subtle sourdough tang. This cake will use 150g of active starter. I will use 200g of fresh milled flour for the cake batter and 50g of fresh milled flour for the streusel topping. The cake batter calls for 150g of milk. I’ll likely add 1/4c more milk to account for the switch from AP to fresh milled flour.
Next, we’ll do a sourdough discard breakfast pocket. These will be a crispy, savory breakfast delight for the boys. I’ll use 1 cup of my discard and 1 1/2 c (180g) of fresh milled flour. Likely, I’ll add scrambled eggs, cheese, and bacon into the center of these pockets.
I will attempt another round of sourdough fresh milled English muffins for our third bake. I have developed my own recipe for these using the following ingredients:
1 cup (240g) active sourdough starter
1 1/4 c (300g) milk, room temperature
3 Tbsp (42g) butter, melted
2 Tbsp maple syrup
3 1/2 cups (420g) fresh milled flour
1 1/2 tsp salt
1 tsp cinnamon
I’ll mix/make the dough the night before baking these. It will ferment overnight on the counter. The next morning I’ll shape these and bake them at 350 degrees Fahrenheit for 22 minutes in my English muffin pan. I’ll check them half way through their baking and probably flip them in the pan to make sure they bake evenly. Super excited to try this recipe in my new pan.
If I have time, I will also attempt a brown butter oatmeal chocolate chip cookie . These look AMAZING! I can’t resist. The recipe calls for 1 1/2 c AP flour. I’ll use 180g fresh milled soft white wheat flour. For most of my recipes, I use hard white wheat. For cookies, I like to use soft white wheat.
