What weird adjustments have you made to your sourdough?
Hey everyone! I've been baking sourdough for about a half-decade at this point and feel like I've got the basics down. What do you guys do when you want to do something weird with your sourdough? I've heard of adding fruit to a starter, but I don't think that would work because the sugars won't be as freely available for the yeast as in a liquid.
6 replies
I have added olives and raisins (in different breads, just to be clear lol) before, both were delicious, not sure if you can call it crazy though :)
Cranberry and walnut always impresses too and is a great 'secret' combination. I guess that is because it isn't a combination sold in the shops (unlike say, olive!).
I love walnut breads, but cranberry is a tip I haven't heard before, thanks!
Oh I love raisins in something like a soda bread. I've heard, or read about people putting like, fruit water in stead of regular water in their starters.
Can't even imagine what that would taste like with sourdough 😅
I live in a warm climate, so do a lot with the refrigerator, usually use cold water into my starter and dough, store the starter in the refrigerator, often retard the bread in the fridge for a day or so because it moves too fast.
Also I don't know if this is unusual but I'm completely converted to sourdough - haven't bought yeast in years. Anything I make that calls for yeast, I use the starter. Not just bread, but also pastries, anything. The starter is more forgiving and easier to use.