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๐ New: Sourdough Chocolate Chip Cookies!
Published 5 days agoย โขย 3 min read
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New: Sourdough Chocolate Chip Cookies!
I'm probably going to make your day (or weekend?) because this week's newsletter is all about...
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Sourdough discard chocolate chip cookies (and a few other cookies!).
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One of the recipes I receive requests most often for is sourdough discard chocolate chip cookies. Well, they're finally here, and they're delicious.
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I've been pulling from my starter discard cache in the fridge to make these and have tested them a few different ways:
Using both chocolate chips and chopped chocolate (both great!)
Swapping half of the white flour out for whole hard white wheat (so good)
Freezing some to bake at a moment's notice (works super well)
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I think you're going to love this easy and satisfying cookie recipe. And we can all use a cookie right now, don't you think?
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(If you're not in the mood for chocolate, read on for a few more cookie ideas, too!)
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In this week's newsletter:
Recipes: Sourdough Discard Chocolate Chip Cookies, Discard Sugar Cookies, Biscotti from my cookbook
Baking Help: How to bake in a humid location?
Sourdough Links: Alan Scott and wood-fired ovens
๐ช Sourdough Chocolate Chip Cookies
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Rebecca is back with another fabulous recipe to put that excess sourdough starter discard to good use. I love that these sourdough chocolate chip cookies aren't too sweetโthe ripe sourdough starter plays so well with all the ingredients.
These sugar cookies (also by Rebecca!) are kind of the opposite of chocolate chip cookies. A little sweeter, delicate, and dangerously delicious. Don't say I didn't warn you ๐.
You're missing out if you have โmy cookbookโ and haven't made my sourdough discard biscotti. Flip to page 422 and bake a batch of these this weekend.
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They're incredibly crunchy, a little sweet, and go splendidly well with a cappuccino (or just plain, too). Plus, since they're double-baked, they last for weeks!
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In Brazil, the heat and humidity are significant challenges. Starter in bedroom only room with A/C. Everything becomes over-hydrated and/or over-proofed even when using the refrigerator to slow ferment.
Hot and humid is challenging, just like the opposite, dry and cold. I'd suggest reducing the hydration of most recipes to suit your climate better.
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I also know that most bakers in Brazil have trouble sourcing strong flour, and the protein content is lower. So, a lower hydration will help you there, too.
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I'd probably drop to 60% hydration with most doughs and see how that feels when mixing. It should feel elastic and cohesive, unlike a batter or super wet. If it feels overly strong, add water gradually throughout a few bakes until the result is where you want it.
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As for temperature, it can help to cool the mixing water. I keep a bottle in the fridge and use that when mixing; that way, the water is super cold and brings that final dough temp down (I always shoot for around 78ยฐF (26ยฐC)).
โAlan Scott, 72, Artisan of the Brick Oven, Dies(NYT). I remember when I first got a copy of The Bread Builders (check out my reading list), probably one of my favorite baking books, and read in-depth about Alan Scott and the wood-fired ovens he was famous for building. In The Baker's Corner, we follow along as one member builds his large dream oven in the backyard. It's stoking my desire to build one!
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Next week, I hope to finally publish a recipe I've been developing for quite a while: Sourdough Challah. Stay tuned!
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Maurizio Leo
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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