I have been working more and more with my sourdough, a lot of trial and error. When I find something that really works I am ecstatic. I am up to three recipes now that earn the Taste is Trump stamp of approval. The stuff really baffles me. I am more of a cook than a baker. I like to just throw in what suits my fancy without dirtying any measuring cups. This often presents a problem in baking.
A long time ago I began working on making whole grain sandwich bread with sourdough starter. I have nearly given up. The only success I have had is when I use half white flour in the dough. Otherwise it is too sour, dense and crumbly. I have been following Kitchen Stewardships series on whole grain bread baking and am eagerly waiting for sourdough to show up.
In the mean time I have this recipe on my to-do list. Anyone want to join me in trying it out. The method is different than any I have tried, so that is promising.
So I have my pizza recipe, which turns out every time. Thanks, no doubt, to the white flour. I also have an awesome sourdough waffle recipe that I will be posting in a couple weeks to pump you up for my sourdough class. I have made this recipe every week for months now because it is the best! I don't know why I haven't posted it yet. Also, stay tuned next week for an amazing sourdough cake recipe that I am making for Kate’s birthday.