I’ve finished the first course of making sourdough bread, and I’m two-thirds through the second class! To date, from the class I’ve made the “first loaf” and “second loaf” recipes. The first loaf is a one day bake, the second you put in the fridge overnight and cook in the morning. I’ve now adapted the first loaf recipe to proof in the fridge for 24 hours, so I can prepare it one night after work, and cook it the next. I’ve also altered it just a little to make slider buns!
These were each 80gms. I did another batch a week later that were 60gms, a better size for our sliders. But I only took a picture of the dough. By the time I took them out of the oven and our guests came over, they ate every last one! But I was really happy to see that. 🙂
I also found a recipe for English muffins. These turned our surprisingly well, if not a bit small.
This time I took pictures of the dough. . .
And the final cooked muffins!
My only problem with these is that at a 3″ diameter, they were too small. I’m either going to order a larger biscuit cutter, or find a glass cup with a larger opening! But I have time. This batch made 21 English muffins. I froze two bags with 7 each and kept 7 out to eat this week. Yum!