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๐ New sourdough brownies and Memorial Day go-toโs!
Published 4 months agoย โขย 3 min read
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New sourdough brownies and Memorial Day go-toโs!
This weekend's Memorial Day holiday is typically the point when we all emerge from indoors and enjoy grilling outside, and if you're like me, trying to catch up on getting the garden going.
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This week's newsletter includes a new recipe for sourdough starter discard brownies which are fudgy, rich, and quite easy to throw together.
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They'd be perfect to bring to your next potluck!
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But there's also a log of other inspiration for you to get to baking, enjoying your creations, and spending time with your friends and family this weekend.
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Read on!
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In this week's newsletter:
Guide: How to store a sourdough starter in the fridge for vacation
Recipe: Sourdough discard brownies
Recipe: Soft sourdough potato buns
Recipe: Sourdough hot dog buns
Recipe: Jalapeno + cheddar sourdough bread
Recipe: Sourdough fougasse
Baking Question: Can I freeze my pizza dough?
Links: The microbes in our sourdough starter & sourdough turtles?
๐ Sourdough Discard Brownies
Photo by Rebecca Firkser.
This new sourdough discard recipe by Rebecca has all the rich and fudgy feels you want in a decadent brownie.
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Plus, they're incredibly easy to mix togetherโdare we say just about as easy as a box mix (plus a little time browning butter, but who doesn't love brown butter in everything?).
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You'd almost definitely be the star of any potluck if you brought a batch of these. Just sayin'.
I sent these out in last week's newsletter, but they're definitely appropriate again this week, given the Memorial Day holiday (or if you're like me and crave burgers on the weekends anyway).
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Be sure to watch me make them in the video in the recipe post!
I'm unsure why this recipe speaks to me during this time of the year. The spicy peppers and savory cheddar just feel at home with an outdoor BBQ session and the upcoming warm weather.
If you enjoyed this week's newsletter, you'll love our community of totally nerdy (in the best way possible) sourdough bakers. The annual membership gets you access to our private chat and forum, recipe archives, recorded and live sessions, and all my baking spreadsheets & tools.
For some reason, I cannot make my sourdough culture very active. I have a Brod & Taylor proofer, and I put my starter at 75-76 degrees. My starter, when fed at 1:4:4, never doubles in 8-10 hours. My dough never ferments enough, even after 14 hours, resulting in underproofed bread. I have subscribed to many Sourdough experts and bought books from them, but nothing has helped. Help!
So, first and foremost, your starter does not have to double! I don't know why many bakers are fixated on this, but it's not a sign of strength. It's simply not mandatory, and it depends a lot on the flour you're using and the hydration of your starter.
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Look for the other signs of fermentation and ripeness, such as bubbles on top, a sour aroma, and a loosening in consistency, and consider the fermentation time. For me, when I feed my starter with 20% carryover, I know it'll be ready in 12-14 hours.
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So, don't focus on rise height or doubling/tripling. Focus on the other signs to know when your starter is ripe. I guarantee you'll find it leavens and flavors your dough just fine.
๐ 2 Ways I Can Help You Today
If you're heading out on vacation, be sure you store your sourdough starter to keep it healthy without feeding โ
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Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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