 |
| Sour Dough Cinnamon Rolls! |
While my starter was gaining strength in weeks 2 and 3, I started using it every day. After my pancake adventure, I made English muffins, banana muffins, chocolate cupcakes, chocolate chip cookies, cinnamon rolls (glorious!) and bread. The English muffins were really weird to make (the dough is soupy), but they turned out so good! The bread rose like crazy--how fun that I didn't have to use yeast!--and had a yummy sour/honey contrast in taste. The muffins & cupcakes tasted good, but didn't rise the way I wanted them to. And the cookies...let's just say I need to tweak my recipe a bit! lol
 |
| English Muffins! |
I knew that last week was going to be a pretty busy week, though, and I knew I wasn't going to have time to play with my sour dough every day, so I fed my starter and put it in the refrigerator. (You can do that after 3 weeks, as long as you work with it once a day!). When I went back to the course, I realized that I had not followed the procedures properly (feed it, let it sit for a few hours to get it going, then put it in the fridge with the lid not down all the way--then a few hours later close the lid all the way).
BUT when I took my starter out yesterday morning, there were still bubbles! So, I fed the starter and it was full of life again by afternoon! I'm excited to bake more bread and experiment with some other goodies this week while my sister is visiting. Today, bread is on the menu! ;-)
Posts
2 comments:
karen, where did i go wrong? i tried to make starter and it turned into nothing like yours. it looked like when you are a kid and fill a jar with dirt and add water and watch the layers form and the crystal clear water rises to the top... what???? help!
The clear stuff on top might just be hooch, which just means that it needs to be fed more flour. You can just pour that off (you don't have to--you can mix it in, but it makes your baking more sour). If you really think it's not working (no bubbles), just start over again.
If you do start over again, do 3/8 c flour and 1/4 c water (I mixed the amounts up in my first post :-( but I don't think that would make a difference if you kept following the other directions).
Post a Comment