lizthompsonmarketi

What do you do wit the "stuff" you keep removing from your starter jar? How much of this can you keep saving in your refrigerator? Just use it as you discard it! This morning, when it was time to feed my starter yet again, I had abaouat 2 cups of discard and so I made PANCAKES with it! They were delicious! Here is the recipe: YIELD: About 6 small pancakes 1 cup sourdough discard 1 egg 1–2 Tbsp sugar or honey 2 Tbsp milk 2 Tbsp melted butter 1/2 tsp baking soda pinch salt Optional: vanilla,...

After conquering Brownies, Biscotti, Yellow Cake, Chocolate Cake, Carrot Cake, French Bread, Banana Bread, Scones, Pies....I was ready for Sourdough Bread which I gave up on durng Covid. I started at 9 a.m. yesterday, went though the resting phases, pull and fold, shape and stitching. At around 4:30 p.m. yesterday, I put both loaves in the refrigerator to proof overnight. I took them out at 7:30 a.m. this morning. They were rough on top and a bit "flat" and not nice and domed. I thought I...

Ever feel stuck choosing the right flour at high altitude? Cake? Pastry? Bread? When do you use AP Flour with so many other choices? As a kid, all we could get in the store was "regular flour"! Welcome to the never ending hands-on research of high-altitude baking Here are some solid facts: The more delicate your bake, the lower the protein (gluten) you want: • Cake flour: 7–9% • Pastry flour: 8–9% • AP flour: 10–11% • Bread flour: 12–13%+ BAKING AT ALTITUDE CHANGES HOW THE DIFFERENT FLOURS...