Recently I had occasion to meet with my friend Lyndsay, who just happens to live in a neighbourhood in a town that I lived in at her age 30 years ago. I knew Lyndsay to be an accomplished baker, but she broadened her repertoire earlier this year during the pandemic lockdown to include sourdough breads. She shared these products with family and neighbours to rave reviews. Way to win friends and influence people Lyndsay. Way to bake through a lockdown.
Below are the recipes she used and Lyndsay's notes on these recipes.
Sourdough bread, recipe from:
Notes:
1) I made my own starter from scratch after looking at a few sites. It was a fun and successful science experiment.
2) I always use the 100g of starter rather than 50g. But both options likely work well.
3) I use a teeny bit more salt (12g ish) but I have Diamond Kosher salt that isn’t as ‘salty’ as most table salt.
4) Through trial and error I’ve come around to believing that a longer second rise (a day to a day and a half) in the fridge is the way to go. More time for the flavour to develop.
5) This bread lasts very well sliced and sealed well in the fridge or freezer
Sourdough English Muffins, recipe from:
https://www.kingarthurbaking.com/recipes/sourdough-english-muffins-recipe
This was a fun project I’ve repeated several times to use up some of the sourdough starter discard. My family agrees ‘tastes like an English muffin but better’
Notes:
1) I don’t have the dry milk so I just use a bit more butter and water.
2) And I skip the sour salt entirely. Not interested in extra fussy ingredients if they aren’t needed.
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