The cinnamon rolls from a few weeks ago were a big hit. So, we are going to do a different variation this week…sourdough strawberry rolls. I am super excited to try these. Again, I will leave off the frosting to keep the carb amount down for our T1D. But, they should still taste amazing without the frosting.
This recipe, as written, uses all purpose flour. To convert AP flour to fresh milled flour, you usually need about 10-15% less fresh milled flour by weight because whole wheat absorbs more water and is denser. So, for 650g AP flour, 650g x 0.85-0.90= 555-585g fresh milled whole wheat flour. I will start with around 570g of hard white wheat flour and see where this gets me. Also, when switching from AP flour to fresh milled whole wheat flour, you need 5-10% more hydration (water, milk, etc.) to keep the dough workable. This recipe calls for 310g of milk. A 5-10% increase would then put me at roughly 326-341g of milk. I’ll use the higher end at 341g of milk. I plan to use my USA 9 x 13 pan so I don’t have to worry about the rolls sticking and getting destroyed when I try to take them out.
Then, we will do a sourdough cornbread to go with chili on Saturday night. I will use 1 cup of my discard starter to make this. I use this corn meal for my cornbread and it’s lovely. My 12 inch cast iron pan will not only cook the cornbread, but also be used to serve it. Efficiency at its finest.
I need to make some more of my hamburger buns. This recipe is my go to. The buns are sweet and soft. Absolute perfection. I’ll use 1/2 cup of active starter to make these happen and 420 g of fresh milled flour.
And, per usual, we will make some sourdough sandwich bread and granola bars for lunches next week.
