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leggo PE

The Baking Thread

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It's because they're more a loaf than a bun.

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Okay, I've gotta say it!

Sourdough pancakes and sourdough English muffins are SO GOOD!

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Good as a 6 or good as a 15? (Out of a 1-10 scale.)

I hope that you were not putting that Mrs Butterworth's on those pancakes!

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Definitely as a 15/10. So yummy! VT maple syrup on the pancakes perfectly balances out the more savory taste of them. Kerrygold unsalted butter on the English muffins and maybe a little jam? Perfect!

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I would have also accepted a runny egg on those muffins.

Yum!!

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9 minutes ago, kevo_55 said:

I would have also accepted a runny egg on those muffins.

Yum!!

Heh

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15 minutes ago, kevo_55 said:

I would have also accepted a runny egg on those muffins.

Yum!!

Me too! Haven't gotten that far yet. Only made them yesterday.

They don't tear quite as easily as, say, a Thomas English muffin, but have the same hole-y crumb on the inside with the distinctly sourdough taste. This is the recipe I used: https://jonesinfortaste.com/sourdough-english-muffins/

The only modification I made was to bake in the oven on a baking steel at 375 degrees for 10 min. first side, then flipped and did 5 minutes on the second side. They were pretty puffy at the flip, but deflated a bit upon cooling.

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1 hour ago, Supe said:

Heh

Keeping it PG Supe. 

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10 minutes ago, kevo_55 said:

Keeping it PG Supe. 

Since when?  This is EB!

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I'm proud of all of you. 

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My first naturally leavened (meaning no added commercial/instant yeast) sourdough loaf! And damn, is it good. I don't know if I'll ever buy bread again.

First Naturally Leavened Sourdough Loaf 2018-03-25.jpgFirst Naturally Leavened Sourdough Loaf Crumb 2018-03-25.jpg

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1 hour ago, leggo PE said:

(meaning no added commercial/instant yeast)

So what do you use then?

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Looking good leggo!

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@leggo PE has good lookin' buns!!

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I wish I had buns like that. 

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18 hours ago, knight1fox3 said:

So what do you use then?

Just the sourdough starter, which is flour and water. This entire recipe was actually only flour, water, and salt. The yeast is in the starter, and is naturally occurring from the flour and the environment.

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I made sourdough biscuits last night! They turned out tasty, but only two truly looked like biscuits (with the distinct rise on the sides). I definitely patted the dough out too thin.

Planning on hopefully going through enough bread this week to bake more sourdough this weekend, or next weekend at the latest. 

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^ @Road Guy trigger warning

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Solid effort so long as it doesn't involve peeling a label of a can

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It was surprisingly easy with my sourdough starter. I'll try your recipe too, once these are gone!

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This past Sunday's bake:

 

2018-04-29 Sourdough Soft Pretzels!.jpg

 

They taste great!

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nice.  Those look really good!

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I hope you had musterd and beer with those Leggo!

They look great!

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Just now, kevo_55 said:

I hope you had musterd and beer with those Leggo!

You know it!

And thanks, you two! These turned out better than the first time I made sourdough soft pretzels about a month or so ago. The recipe's a keeper!

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