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Tag: sourdough

  • Sourdough Apple Fritter Bread

    Rating: N/A

    Ingredients

    For the Bread:

    • 1 cup (150 grams) All-Purpose Flour
    • 1 cup (125 grams) Sprouted Wheat Flour (or All-Purpose Flour)
    • 1/2 cup (100 grams) Sourdough Discard (or 1/2 cup active sourdough starter + 1/4 cup water)
    • 1/2 cup (100 grams) Granulated Sugar
    • 2 large Eggs
    • 1/4 cup (60 grams) Melted Butter, cooled slightly
    • 1/4 cup (60 ml) Milk
    • 2 teaspoons Baking Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Ground Cinnamon
    • 1/2 teaspoon Salt

    For the Apple Filling:

    • 2 large Apples (peeled, cored, and diced) (about 2 cups)
    • 1/4 cup (50 grams) Granulated Sugar
    • 1 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg (optional)

    For the Glaze (Optional):

    • 1 cup (125 grams) Powdered Sugar
    • 2-3 tablespoons Milk

    Preparation

    1. Prepare the Apple Filling:In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg (if using). Let the mixture sit for 10 minutes while you prepare the bread batter.
    2. Whisk Dry Ingredients:In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt.
    3. Combine Wet Ingredients:In a separate bowl, whisk together eggs, sugar, sourdough discard (or starter and water), melted butter, and milk.
    4. Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
    5. Fold in Apples:Gently fold the diced apples and their juices into the batter.
    6. Prepare Baking Pan:Preheat oven to 350°F (175°C) and grease a loaf pan (9×5 inch).
    7. Pour Batter:Pour the batter into the prepared loaf pan.
    8. Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    9. Cool and Glaze (Optional):Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the glaze (optional) by whisking together powdered sugar and milk until smooth. Drizzle this glaze over the cooled bread.

  • Sourdough 101

    Summary

    These are some great resources for people who want to get started making sourdough. The book Tartine Bread by Robertson is the bible. Chad is the person who brought back naturally leavened artisan bread techniques to the US and runs the well-respected Tartine Bakery in San Francisco, LA, and Seoul.

    Some of these links are from Instagram. You don’t have to have an account or follow the person to view and read comments. You can just go to it in the web browser.

    Kristen Dennis (Full Proof Baking)

    Kristen’s Instagram is the source of most of her content. Everything can be found there as posts or from the links in her bio (“Her links” below). While she is not very active right now, she posts a lot of her recipes, techniques, and descriptions in the comments of her posts. I find her to very easy to follow. I would probably start with her YouTube videos on building a strong Sourdough Starter and then try out her Basic Sourdough video. 

    Maurizio Leo (The Perfect Loaf)

    There is a lot of overlap between Maurizio and Kristen. I find Maurizio to be more technical but his web site format might be an easier reference for some. He just came out with a cookbook in 2024 too.

    Happy Baking!