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Quick Dough - Not Hydrated Use your extra mother starter in this quick mix bread. This recipe does not use an overnight hydration. ~Make the topping (optional, of course).
4 T melted unsalted butter (OR 2 oz coconut oil) 1/2 c rolled oats 1/4 c white flour 1/4 c washed raw sugar 1/4 t salt 8 oz roughly chopped walnuts or pecans Mix all together very thoroughly. ~Add some things on the top or inside -fresh or fresh frozen cranberries -fresh or frozen blueberries -diced apples -diced pears -diced figs or dates ~Bake in: -24 muffins using smaller scoop -one 9x9 inch square pan -two 10 inch round pans (making a very short coffeecake, but with lots of topping.) -one 9x13 pan which makes a short bar-like coffeecake. Liberally cover with blueberries on top. If you don't put the nut-oat topper on it will be less crumbly to eat. You can drizzle a *lemon glaze for a pretty finish and really intense flavor! *Lemon glaze: equal weight fresh lemon juice and white sugar. Boil and stir then boil gently until thickened a bit. ~Bake at convection bake 375* about 15-45 minutes, until an instant read thermometer reads 190*. ~Make the batter.
Whip together until smooth: 4 T unsalted butter, melted and cooled (OR 2 oz coconut oil) 1 egg Whip in again until smooth: 6 oz white sugar or honey Stir in: 4 oz milk 1 oz whole milk yogurt Add and work in: 8 oz sourdough starter, ripe or discard Stir until smooth, it may take time while the starter softens. Stir together: 10 oz whole wheat pastry flour 1 t baking soda 3/4 t salt Stir dry and wet ingredients together very gently and only until mixed.
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