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π Starter discard sugar cookies and my bulk fermentation guide!
Everything you wanted to know about bulk fermentation (and sugar cookies) |
This weekend, I have your baking project and weekend reading all bundled up in this little email. First, let's put some of that sourdough starter discard to good use in sweet, nutty (thank you, brown butter), and chewy sugar cookies. It's a reason to maintain a sourdough starter all in and of itself. Second, in my newest sourdough guide, I walk you through every little detail of the bulk fermentation step when making sourdough bread. There are always many questions about this mystical step, and really, there's nothing mystical about it. If you set the stage with the right dough temperature (what's the right temp?), a few stretches and folds (how many sets?), and a couple of hours later (how many hours?), you'll have a successful bulk. In the guide, I answer all the questions above, and more. But before we get to the sweets and bulk fermentation... ππΌ Meet Me in Tucson, AZI'm giving a demo and signing cookbooks at the (huge!) Tucson Festival of Books March 9th and 10th. My demo is on the culinary stage on Sunday, March 10th, from 10 to 11 AM. If you will be in Tucson that weekend, keep an eye out for me and say hello! Come support books; they're the best. In this week's newsletter:
πͺ Sourdough Discard Sugar CookiesRebecca's newest recipe for sourdough starter discard sugar cookies is precisely what you should bake this weekend. These cookies are just too good. They're also such a great way to use up excess sourdough starter. What I love most about her recipe write-up is all the little details she goes into to make these cookies happen. This includes browning butter for flavor and to "make room" for our starter discard.
π Ultimate Guide to Bulk FermentationBulk fermentation, the initial rise after mixing, is crucial for bread's texture and flavor. In this stage, carbon dioxide and other compounds form in the dough, creating a light, airy loaf with enhanced taste, texture, and shelf life. Neglecting this step can lead to poor flavor and a dense crumb. In this guide, I walk through every facet of the bulk fermentation step, from the best containers to use to judging when the dough is ready to be divided.
π¬ Member Discussion of the WeekI've had a lot of successful sourdough loaves of bread, but when I add seeds and harvest grains, they get really dense. Why? I add the grains/seeds during the fold fermentation process. Every 30-min for 3-1/2 hours. What am I doing wrong? Hey there! This is expected. When I add seeds/nuts/fruit/etc. I see them as "stressors" to the dough's structure. Generally, the more you add, the harder it will be for the dough to keep the same tall rise. Usually, this is not a problem; you're trading openness for more flavorβa win for me any day! ππΌ Want to Talk Bread?Have more questions about issues you're having or places you're stuck when making bread? Join the community chat and ask awayβwe're all there to help. Plus, come see what we're all baking!
π What I'm Reading and Watching
π 2 Ways I Can Help You This Week
Until next week, happy baking. Maurizio Leo P.S. My latest panettone is finally showing promise. Want a slice? |
The Perfect Loaf π
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.
Sourdough discard recipes to beat the heat I just finished handmixing the dough for a large 2kg miche, and the readout on my thermometer kind of freaked me out a bit: 82Β°F final dough temp. Oh, my. I realize many people take a break from baking in the summer, but I can't help myself (and I have some great recipes coming soon!). For those taking a short break in July, this roundup is a collection of my fav discard recipes that avoid super-hot, lengthy bakes in the home oven. (If you're...
My July 4th baking list is here Kids' fireworks: check. Plans to watch as many World Cup games as possible: check. Baking agenda: check. For me the holiday comes down to two bakes. A focaccia, dimpled and swimming in good olive oil (see below), and a fruit galette for the group, whatever stone fruit looks best at the market (my peaches not quite ready yet!). Both are the kind of thing I can start today, finish tomorrow, and then set down and forget about while the oven does the work. Which is...
I Went to France for the Carbs I'm back from a longer-than-usual three-week trip to France: Paris, the Loire Valley, and the Dordogne. A family trip focused on food (of course), art and monuments, and hiking, split between city and country. The last time I was in France, I attended a week-long panettone and pastry class in the south with travel tacked on the end. French folks really know how to do it, don't they? Late morning rise with pastry and coffee, an easy, casual lunch with rest after,...