MikkiMy first time making sourdough anything other than just flour water starter salt bread. I've made a lot of types of bread, using different flours, adding inclusions, adding toppings, etc, but other than that, never any other type of dough. So my first time venturing out of that comfort zone was with apple cinnamon rolls. They came out very tasty, but a bit bready in texture/crumb. I think it's because I have a rye starter, and the percentage starter in the recipe I used was quite high (100g starter to 300g flour). I'll either whip up a white flour starter and try again, or maybe feed my rye starter a large feeding of white flour before trying again, and then we'll see if that makes a difference. Otherwise, the dough acted exactly as it should have, so I don't think it was a technique issue.
Pictured: 1. End result (two already eaten), 2-3. Process, 4. After second rise, 5. Crumb.
#baking #sourdough #sourdoughbaking #cinnamonrolls #homemadecinnamonrolls #bakersofpixelfed
Pictured: 1. End result (two already eaten), 2-3. Process, 4. After second rise, 5. Crumb.
#baking #sourdough #sourdoughbaking #cinnamonrolls #homemadecinnamonrolls #bakersofpixelfed
Miga Bakeshop
