April 7, 2008 - 8:55am
Skim milk powder in my sourdough.
This is something I've never done before; I've just reconstituted some skim milk powder and added it to my sourdough. And I've used corn oil instead of butter, and half the honey that's called for in the recipe. I never thought I'd be so used to making sourdough that I'd actually make substitutions, or that I'd even know the recipe off by heart! Just a few short weeks ago, I was very nervous about sourdough itself, and now I'm thinking of beginning another type of starter. The dough certainly felt good in the knead, it's now resting, and I'm about to go back to it to finish the knead and set it to rise. I'll let you know how it turns out.
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PaddyL,
I'm glad you're finding success with your sourdough. I still haven't found a recipe I'm satisfied with, but I tried one yesterday that might be workable over time. I wanted to let you know that I tried the sourdough cookie recipe you posted a little while back and they were terrific! I would love to try other recipes if you find the time to post them someday. I'm still not sure what effect the sourdough has, the cookies were very much like regular oatmeal cookies, (I did make a few changes) but it is nice not to throw out starter.
Marni
I made two 8"x4" loaves, one same size but cinnamon swirl, and 6 cinnamon buns. Substituting skim milk powder and corn oil for the milk and butter, and using less than half the honey, it still rose beautifully - it now gets two rises in the bowl - with lots of good oven spring, and it has to be the softest bread imaginable. It's perfect for sandwiches, and the flavour is lovely with the tang of buttermilk but not that really sour taste, which I don't like. The starter just seems to grow stronger with each refreshment, and subsequent baking. The rest of the week, I leave it in the fridge. Marni, I will post more cookie recipes when I find the book; I put it down somewhere, and for the life of me, I don't know where. I'll keep looking, though!
I love to add a bit of powdered skim milk to a dough. I've found that my breads are super-moist and that they have a longer shelf life. Generally I simply add a few tablespoons along with one or two tablespoons v/olive oil and some honey. Initially I never thought I'd veer from the tried-and-true recipe or formula's, but as one gets a bit more brave it proves that 'playing' with a recipe can be quite rewarding.