It's been a few weeks since my sourdough starter has been fed. It was looking a bit lonely in the fridge. With the discard I made Sourdough Biscuits. Sorry, no pics. They were quite good as usual.
When the fed starter doubled in size the following day, I decided to make some Sourdough Loaves. But the recipe called for a mere tablespoon of starter to be mixed with water and flour for a Levain. With a lot of mature starter just begging to be used, I decided to make another sourdough loaf which would use more of the starter.
Since it's Pumpkin season I found my recipe for Sourdough Pumpkin Cranberry Bread. This allowed me to use a can of pumpkin puree which was still well within its expiration date, but used a lot more starter.
Here's the pumpkin dough after a few hours of proofing. I added Walnuts to the recipe so it'll officially be a Sourdough Pumpkin Cranberry Walnut Bread -
In the Banneton after additional time resting -
It's baked and done! -
Every bit as delicious as it looks. Pumpkin season is officially underway at our house. :mrgreen:
(It looks like HDR somehow got set on my S21. I need to disable it.)
Now, what about that other loaf? After a night in a jar, the levain (which was half the jar upon start) looked like this in the morning -
For most of the day today, I've been turning and folding the dough. It's becoming a lot smoother with all the stretches and there are a few more to go. Then it gets to rest on the counter for a number of hours and into the fridge overnight. Baking these loaves (makes 2) will occur tomorrow and I'll update this post with the results.
But for now it's simply dough in a bowl -
There you have it. Sourdough (and pumpkin) season is in progress in my kitchen! It's good to be playing around with dough once again.
Regards,
-lunchman
When the fed starter doubled in size the following day, I decided to make some Sourdough Loaves. But the recipe called for a mere tablespoon of starter to be mixed with water and flour for a Levain. With a lot of mature starter just begging to be used, I decided to make another sourdough loaf which would use more of the starter.
Since it's Pumpkin season I found my recipe for Sourdough Pumpkin Cranberry Bread. This allowed me to use a can of pumpkin puree which was still well within its expiration date, but used a lot more starter.
Here's the pumpkin dough after a few hours of proofing. I added Walnuts to the recipe so it'll officially be a Sourdough Pumpkin Cranberry Walnut Bread -
In the Banneton after additional time resting -
It's baked and done! -
Every bit as delicious as it looks. Pumpkin season is officially underway at our house. :mrgreen:
(It looks like HDR somehow got set on my S21. I need to disable it.)
Now, what about that other loaf? After a night in a jar, the levain (which was half the jar upon start) looked like this in the morning -
For most of the day today, I've been turning and folding the dough. It's becoming a lot smoother with all the stretches and there are a few more to go. Then it gets to rest on the counter for a number of hours and into the fridge overnight. Baking these loaves (makes 2) will occur tomorrow and I'll update this post with the results.
But for now it's simply dough in a bowl -
There you have it. Sourdough (and pumpkin) season is in progress in my kitchen! It's good to be playing around with dough once again.
Regards,
-lunchman
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