This week, we have a dinner to go to and I have been tasked with the dessert. Yay! I settled on making a lemon pistachio cake. This cake will be a great combination of salty and sweet. It will use 140g of fresh milled flour instead of AP flour. I always like to use my fun kitchen gadgets. For this recipe, I’ll use my countertop food processor to get the pistachios into a ground powder, as called for in the recipe.
In keeping with the lemon theme, I’ll make some sourdough lemon poppy seed muffins. I love making muffins because they freeze nicely and are an easy breakfast for my boys on a hectic morning before school. Pop them out of the freezer the night before and they are ready for breakfast the next morning. Plus, the possibilities are endless when it comes to different flavors of muffins. I’ll use 250g of fresh milled flour in place of the AP flour in the recipe. 100g of sourdough discard will be used to complete the muffins. My USA pan muffin pan will bake these muffins perfectly and not require any prep before hand.
I’m going to try a new bagel recipe this week. These whole wheat sourdough bagels are going to be awesome as they are made in one day with minimal ingredients. I will use 560g of fresh milled flour and about 220g of active starter. They will be easy to freeze to pull out for the future. The secret with fresh milled flour bagels is making sure they are kneaded for long enough. Luckily, I have my dough mixer with fermentation setting to knead the dough as well as ferment it in the same bowl. Such a time saver.
COOKIE OF THE WEEK #1
Starting this week, I’m going to try something new. We’ll call it the “cookie of the week”. In addition to all of the bakes I do each week, usually, I make some form of cookie as well. Our first “cookie of the week” will be a brownie cookie. They will only use about 90g of fresh milled flour. These will be so good!
