Bulk fermentation (BF) starts when the starter is mixed with the dough.
Brioche Cinnamon Rolls: https://drive.google.com/file/d/1wveyf9_Z4iVkZg3pFpmLpWKnb80SnGru/view?usp=drivesdk
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Wraps/Tortillas
125g discard or flat starter
55g melted butter
80g water
200g flour
5 g salt
125g discard or flat starter
55g melted butter
80g water
200g flour
5 g salt
Mix together for 3 minutes. Let sit on counter covered for 30 minutes. Separate into 8 pieces Roll out paper thin and fry on each side!
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Optional Additions:
25g honey for 500 g flour
25 g olive oil for 500 g flour
Roasted garlic and herb additions. Roast a head of garlic for each loaf for about an hour at 325°. Wrap it in foil and pour in a little olive oil. Add the roasted garlic and herbs in the initial mix or in the first stretch and fold. 15g of olive oil for every 500g of flour along with 1 tablespoon of dried oregano, 1 tablespoon of dried mixed Italian herbs, and about 1 tablespoon of chopped fresh rosemary or basil, along with 1 head of cool, roasted garlic per loaf.
Cheese : Incorporate shredded or cubed cheese like cheddar, Gruyere, Parmesan, or goat cheese into the dough for a savory and gooey center.
Herbs and Spices
Edible Flowers
Cheeses
Olives
Pesto
Lemon
Nuts
Seeds
Dried or Fresh Fruits
Caramelized Onions
Nuts
Seeds
Dried or Fresh Fruits
Caramelized Onions
Roasted Garlic
Sun-dried Tomatoes
Sun-dried Tomatoes
Datil peppers
How to add inclusions: https://amybakesbread.com/adding-inclusions-to-sourdough-artisan-bread/#:~:text=Most%20fruit%2C%20nuts%2C%20cheese%2C,the%20dough%20through%20your%20inclusions.
How to add inclusions: https://amybakesbread.com/adding-inclusions-to-sourdough-artisan-bread/#:~:text=Most%20fruit%2C%20nuts%2C%20cheese%2C,the%20dough%20through%20your%20inclusions.
Jalapeño cheddar loaf
75 g starter.
450 g bread flour
50 g rye flour
11 g salt.
330 g water.
1 cup cheddar shreds or Violife vegan cheddar
60 g pickled jalapeños, diced and dried on a paper towel.
25 g starter as “refresher” added after the first stretch and fold
Add the cheese and jalapeños after the second stretch and fold. Cold retard overnight after bulk ferment . Brush top with olive oil for a softer crust. Bake in a covered cast-iron loaf pan at 450° for 23 minutes and 430° lid off for 23 minutes.
40 Discard Pancakes— Here ya go!
Bulk Ferment discard pancakes:
Warning: this recipe makes approximately 40 pancakes so adjust accordingly.
Ingredients:
-700g active discard
-700g all purpose flour
-350 g H2O
-5 eggs
-1/2 cup melted butter (1 stick)
-4 tablespoons honey
-1 teaspoon salt
-2 teaspoons baking soda
-1cup milk
Instructions:
-12:00pm
Remove discard from fridge and start warmup on the counter
-8:30pm
Combine 700g discard, 700g flour and 350g H2O into a thick dough and cover with a damp towel for a overnight bulk fermentation (BF)
7:00am
Prepare all other ingredients:
Beat 5 eggs, incorporate 4 Tbsp honey, 1 tsp salt, 2 tsp baking soda and 1/2 cup melted butter together with the eggs. (Hold out the milk for later).
Scrape down the sides of the dough bowl so the egg mixture can start to infiltrate the dough and pour the egg mixture onto the dough.
Now we have to have a brief discussion about not freaking out because believe me you’re gonna want to. It will not want to combine at all at first. Be patient and just gently continue to fold, take a break for a minute and go back and fold again.
Continue combining until the mixture equalizes and becomes more of a batter consistency (it will get bubbly from the soda reacting to the acid in the discard). Use the milk at this time to thin the batter until it’s what you want. Again I used approximately 1 cup.
I know normally we don’t worry about lumps in pancakes but I would try to make sure there are no big ones as this is dough that hasn’t combined and may not get cooked even though the cake looks done leaving doughy spots in the finished cakes.
I cooked them on my black stone on low heat with a thin film of melted lard, each cake was a half ladle of batter.
Served warm with real maple syrup from our farm. Good luck, Enjoy!!
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Alternative Boule Ratios:
350 water,
500 flour,
150 starter,
10 salt
Or
100 grams sourdough starter, bubbly and active,
100 grams sourdough starter, bubbly and active,
325 grams water,
30 grams honey,
250 grams all purpose flour,
125 grams bread flour,
100 grams whole wheat flour,
10 grams salt
Or
Or
2 boules
800 grams of KA organic bread flour
200 grams of costcos organic all purpose flour
650 grams of warm filtered water
200 grams of active starter
25 grams of raw honey
25 grams of avocado oil
26 grams of salt
Cold Dutch oven
Bake at 500 for 35 minutes, lid on
425 uncovered for 10 minutes
internal temperature 205
Mix all ingredients and let sit for 30 mts
4 stretch and fold every 30mts
Then bulk ferment 4-11 hrs depending on temperature
1st pre shape then let rest for 30 mts final shape then put in banatons, let sit 5 minutes then stitch and put in fridge to cold retard and bake the next morning. ————-
Feeding your starter
Start with a clean jar. Add 3 g of starter and 30 g of water stir well. Add 35 g of unbleached all purpose flour. Do this every day for a week.
On baking day the night before, start with a clean jar and add 50 g of starter
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