Ingredients

200 grams sourdough discard

330 grams warm water

15 grams instant yeast

150 grams honey

50 grams melted butter

1 large egg

20 grams salt

850 grams bread flour

Instructions

Add all the ingredients to a stand mixer bowl. Knead for 10-15 minutes. You want it to pass the windowpane test. The dough should feel tacky to the touch but not real sticky.

Transfer dough to a large bowl and cover with a plastic shower cap or damp kitchen towel. Let it rise for about an hour or two until it is doubled in size.

Once it has doubled in size, punch the dough down and separate into two equal portions. Each portion should be around 800 grams.

Shape one of the portions into a rectangular shape and then roll up the dough starting at the edge closest to you. Press in the dough at the seam and pinch and round the edges. Place in greased loaf pan and cover. Repeat with the second portion.

Let the bread rise in the pan until the dough has risen over the edge of the loaf.

preheat oven o 350 degrees. Bake loaves of bread for 30-40 minutes. Once done spread butter on the tops of the loaves.

INGREDIENTS

Sourdough Discard Brownies

227 grams chocolate

113 grams unsalted butter

35 grams cocoa powder

140 grams brown sugar

150 grams cane sugar

2 large eggs

120 grams sourdough discard

6 grams vanilla extract

150 grams unbleached all purpose flour

2 grams baking powder

4 grams salt

Brownie Frosting

55 grams unsalted butter

25 grams cocoa powder

3 grams vanilla extract

30 grams milk

110 grams powdered sugar

INSTRUCTIONS

Preheat oven 350 degrees F

Add the chocolate, butter and cocoa powder to a microwaveable bowl and microwave in 30 second increments until the chocolate is melted. Stir until it is smooth. Set it aside. In a small bowl, add the brown sugar, cane sugar and eggs. Mix them together until light and fluffy. Add vanilla extract and sourdough discard. Mix until combined. Add chocolate to the sugar and egg mixture. Mix until combined. To a small bowl, add flour, baking powder and salt and mix with a fork. Add the flour mixture to the chocolate mixture. Just until combined. Don’t overmix.

Line an 8 x 8 pan with parchment paper and pour the mixture in the pan. Spread it out evenly. Bake for about 55 minutes. The middle may be a bit gooey but will set as the brownies cool. I stick a knife in the center and it should come out clean. Prepare the frosting as the brownies are cooling. Mix the melted butter, cocoa powder, vanilla extract, milk and powdered sugar until smooth. Spread over the brownies. Enjoy!!

PREP TIME 25 minutes ADDITIONAL TIME 15 hours

COOK TIME 30 minutes TOTAL TIME 15 hours 55 minutes

INGREDIENTS

1/2 cup ripe and bubbly sourdough starter

1 cup water

2 tablespoons honey

2 teaspoons salt

4 cups all purpose flour (unbleached)

1 tablespoon baking soda plus 1 tablespoon cane sugar for boiling

INSTRUCTIONS

To a stand mixer, add the sourdough starter, water, honey, salt, and two cups of flour.

Mix for about 10 minutes until all the ingredients come together. The dough will be stiff and difficult to mix together.

Add additional 2 cups of flour (half a cup at a time). Use a dough hook and knead until the dough is smooth and pliable.

Cover the dough with plastic food cover or wet tea towel for 8 to 12 hours.

After fermentation, divide the dough into 8 equal pieces. 80g-100g approximately.

Make dough into balls, flatten down a bit and poke a hole in the center with your finger. Stretch the hole a bit and widen.

Place on parchment lined cookie sheet and I sprinkle a bit of flour so the dough does not stick. Cover with a tea towel and allow the dough to rise in a warm place for 1-5 hours OR until the bagel is puffy.

Preheat oven to 425 degrees

Bring a large pot of water to a boil and add the baking soda and cane sugar. Using a slotted spoon, gently add bagels to the water and boil for one minute on each side. Shake off excess water and add desired toppings. Place the boiled bagels on the parchment lined baking sheet.

If you want to calculate the hydration you will divide the amount of water by the amount of flour in a recipe and multiply by 100.

The image above is 64% hydration. I used 300g water and 470g flour.

To make a coil fold, you will lift the dough with both hands from the middle until one end releases from the bowl or proofing box. You will gently lift the dough straight up from the middle. You then will gently lower the dough to allow the loose end tuck under the middle and then repeat this with the other side. It now should look like it coiled over itself. Lift until one end releases and folds over itself. You will then rotate the bowl or proofing box and repeat this process until the dough starts to hold its shape. It will then sit for 30 minutes and begin the process 3 more times. The dough will then start to build enough strength that it easily holds its shape during the coil fold process.

What is the difference between stretch and fold and coil fold? Stretch and folds are a more aggressive handling of the dough and focus more on the stretch and less on the fold. The process creates 4 new layers in the dough with each set. Coil folding is a more gentle method of handling the dough and it focuses more on the fold then the stretch.

Do you want to make a turkey shaped sourdough loaf for your next family gathering?

First step is you make your sourdough loaf and proof it in the fridge for 8-24 hours. Preheat oven to 500 F with dutch oven inside. Place a piece of parchment paper on the counter and sprinkle some flour on it. Take it out of the fridge and gently flip over the banneton onto a piece of parchment paper. Sprinkle a small amount of flour on the dough. Take the metal scraper to make two diagonal cuts for the wings. Do not cut all the way through. Bring the wings over to the center and secure with either a toothpick or wet the dough a bit to attach them to the body. Next make two lower diagonal cuts for the drumsticks. You want the cuts to go all the way through and cut off the dough completely. Make it look like a drumstick (round on the bottom end). Place them lower then the position where you cut them. Make a score about a half an inch deep in the middle of the dough. I also score additional lines beside the middle score (refer to the video).

Now you will place the dough in the dutch oven. I keep a cookie sheet on the lowest rack this will help prevent your bread from burning. I take the dutch oven out of the preheated oven and take the lid off. I shut the oven door quickly so I do not loose any heat. I place the dough in the dutch oven and put the lid on and place it in the oven. Bake at 500 F for 20 minutes and then after 20 minutes I take lid off and bake for another 7 minutes. Let your bread cool completely before cutting it. Enjoy.