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things I bake with my sourdough starter

#sourdoughlife #sourdoughcreations

2 days agoEdited to

Using a sourdough starter opens up a world of baking possibilities beyond just traditional bread. I've found that incorporating sourdough starter into recipes like cookies and cinnamon rolls adds a delightful tangy flavor and keeps them moist for longer periods. For instance, sourdough cinnamon rolls have a unique depth of flavor that pairs perfectly with the sweet glaze, making breakfast feel extra special. Baking with sourdough starter also means you can experiment with various pastries like bagels and scones. Sourdough bagels develop a chewier texture and a slightly tangy taste that distinguishes them from regular bagels, making homemade versions truly satisfying. When making scones or muffins, adding sourdough starter enhances the crumb structure and adds subtle complexity to the flavor profile. One tip I’ve learned is to adjust hydration and fermentation times slightly depending on the recipe. For items like cookies and muffins, a shorter fermentation often works better to avoid overly sour flavors. However, giving bread and bagels a longer rise time brings out the best flavor and puffiness. Overall, using your sourdough starter for these diverse baked goods not only cuts down on waste by using up the starter regularly, but it also introduces exciting, distinct flavors and textures you won't get with commercial yeast. If you’re passionate about sourdough, trying out these different treats can keep your baking journey fresh and flavorful while connecting to the natural fermentation process.

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Sourdough discard lemon bars 🫶

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