First up this week, we made some sourdough discard cinnamon roll muffins. These used 360g of fresh milled flour and 150g of discard. I used 200g of warm milk instead of the 165g the recipe called for knowing that the fresh milled flour absorbs more liquid. I added the filling, but left off the cream cheese frosting to keep the carb count down. Super delicious and fun to make.
Next, we made some fresh milled sourdough hamburger buns to restock our freezer. These are made with seven ingredients and are amazing EVERY time. They hold up well and have a hint of sweetness in every bite. I doubled the recipe and used 840g of flour and 240g of active starter.
Our cookie this week is a lemon cookie. These used 270g of flour and included lemon and orange zest. Super yummy. Can’t wait for my co-workers to try these.
