The molasses and ginger cake sounds delicious. And so right for this time of year. And whey bread—a solution to the whey in my refrigerator from making ricotta. I look forward to that. A question as US Thanksgiving approaches: If you were going to make a sage and onion sourdough bread dressing, which of your sourdough loaves would you suggest using for the bread?
Nancy - Any of them! If you were going to make them specifically for the dressing, I'd probably just pick the simplest and easiest, like The Loaf 2.0 or the Classic Loaf.
12-14 hours before making the dough, make the levain and maintain in a warm place (70-72 degrees).
When the levain is ready, warm the refrigerated whey to around 80 degrees. Combine the bread, AP and wheat flours. Autolyse with the warmed whey for 25-30 minutes.
Add all of the levain, the honey and the salt to the mixture. Mix for 3 minutes on speed 1, then turn out and finish by hand. The mixture will be goopy, but keep at it until you see good gluten development.
Bulk ferment for 3-3.25 hrs. @ 75 degrees, folding at 30 and 90 minutes. Do one more fold if needed.
Divide dough, form into balls and bench rest for 20-25 minutes.
Form into boules or betards , roll in barley flakes, and allow to rise for ~ 2 hours @75 degrees in linen-lined bannetons.
Preheat oven to 450 degrees 1 hour into final rise.
Bake for 30 minutes, removing steam after 15 minutes.
I made the ginger cake and it was fantastic (so good, in fact, I'm making it again within the week to bring to Thanksgiving). I did have some trouble with the volume vs. weight measure for the molasses and oil, but even with some educated guesses it was pretty perfect.
The molasses and ginger cake sounds delicious. And so right for this time of year. And whey bread—a solution to the whey in my refrigerator from making ricotta. I look forward to that. A question as US Thanksgiving approaches: If you were going to make a sage and onion sourdough bread dressing, which of your sourdough loaves would you suggest using for the bread?
Nancy - Any of them! If you were going to make them specifically for the dressing, I'd probably just pick the simplest and easiest, like The Loaf 2.0 or the Classic Loaf.
Thanks, Andrew! Yes, definitely being made specifically for the dressing.
Boomer! That face.
Great suggestion about straining the yogurt and using the whey. I was just wondering what to do with it as I also make yogurt quite frequently.
Thank you.
That cake is going on my to bake list right now! Yum!
On another note, maybe it is way off but wondering if you have a Kolache recipe you like and would be will I get to share?
Gabrielle - As a matter of fact: https://newsletter.wordloaf.org/p/recipe-apple-crumble-kolaches
Thank you Andrew, and Boomer thanks you. Now he'll have his own copy and he won't have to share with me!
And that bread looks amazing :)
Most of the internet seems to think that Boomer is innocent. But I think he uses his cuteness to cover up a darker side.
I see that too which I think is funny! If only they knew about his shenanigans. Though all I can do is laugh.
I can vouch for Jennifer Latham’s Molasses & Ginger Spice Cake. It is outstanding and I am savouring the remaining bits. Thank you, Andrew!
Happy birthday!!
Since you brought it up……
HONEY WHEY SOURDOUGH WITH SPROUTED WHEAT
Levain:
40 g. mature (fed) sourdough 100% starter
80 g. Water
40 g. all purpose flour
40 g. Sprouted wheat flour
Dough:
300 g. bread flour
287 g. all purpose flour
85 g. sprouted wheat flour
475 g. Whey
200 g. Levain (all of it)
62 g. Honey
15 g. Salt
12-14 hours before making the dough, make the levain and maintain in a warm place (70-72 degrees).
When the levain is ready, warm the refrigerated whey to around 80 degrees. Combine the bread, AP and wheat flours. Autolyse with the warmed whey for 25-30 minutes.
Add all of the levain, the honey and the salt to the mixture. Mix for 3 minutes on speed 1, then turn out and finish by hand. The mixture will be goopy, but keep at it until you see good gluten development.
Bulk ferment for 3-3.25 hrs. @ 75 degrees, folding at 30 and 90 minutes. Do one more fold if needed.
Divide dough, form into balls and bench rest for 20-25 minutes.
Form into boules or betards , roll in barley flakes, and allow to rise for ~ 2 hours @75 degrees in linen-lined bannetons.
Preheat oven to 450 degrees 1 hour into final rise.
Bake for 30 minutes, removing steam after 15 minutes.
Yield: (2) 650 gram loaves
I made the ginger cake and it was fantastic (so good, in fact, I'm making it again within the week to bring to Thanksgiving). I did have some trouble with the volume vs. weight measure for the molasses and oil, but even with some educated guesses it was pretty perfect.
Also warning to people will smaller blenders - I'd whisk in the flour in a large bowl instead of cramming your blender to max capacity!