The EcoWongs

Thoughts, Aspirations, and Projects of the Wong Clan

Bake-stravaganza Part II February 26, 2009

When we last left our four baking projects, we had completed and enjoyed sourdough waffles.

Project #2 – Sourdough Pizza Dough

Borrowing from the Overnight Sourdough Pizza Crust found on thefreshloaf.com, we made dinner for tonight:

The verdict: Tasty, but a little to “wheaty” and not poofy enough.  The recipe only called for 25 g of starter, which, relative to the rest of the dough, was not that much.  We still have two pies worth to bake up, so we’ll see how the others turn out.

Project #3 – Sourdough Challah

We followed this recipe, also on thefreshloaf.com. It was my first time working with an egg bread, so it proved to be quite interesting.

The verdict: very very tasty (probably due to the eggs and honey).  The dough was a bit sticky and therefore, fairly difficult to braid.  By the time we put it in the oven, the dough had risen/settled into itself, and many of the braids had melted together.  The finished product didn’t have the signature braids that you commonly see in a challah loaf.  Still, very tasty.

With some of the leftover dough, we made Emmett a small dough ball to play with.  When he got bored with it, I fashioned a mini challah braid:

Size Comparison:

Project the last (#3): Sourdough Raisin Bread

Recipe here.  I dropped the malt syrup from my mix.

The verdict: There are a lot of raisins in this recipe (which I’m sure Emmett will love).  So much so that the dough almost became unworkable.  The recipe didn’t really specify how and when to incorporate the raisins, so I just did it at the beginning.  Still, very tasty, and the raisins are a nice touch.

Whew.  All done.

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How many doughs can you start at once?

I don’t know what the real answer is, but I’d imagine that it’s somewhere around

Sourdough Pizza Dough

Sourdough Pizza Dough

Sourdough Raisin Bread

Sourdough Raisin Bread

Sourdough Challah

Sourdough Challah

Sourdough Waffles

Sourdough Waffles

Contending with an overflowing jar of starter, we decided to start a few things, but every recipe that we started called for very little of the starter (~25 grams) except the last one.

The recipes for the waffles (the only completed project thus far) is as follows (via Northwest Sourdough):

A tasty Sourdough Waffle recipe.
Makes approximately 10 – 8 inch round waffles.

Add together in first bowl:

  • 2 cups sourdough starter
  • 1 cup milk(or instead, use one cup warm water + 1/2 cup dry milk)
  • 4 beaten eggs
  • 3 Tablespoons sugar or use 2 Tablespoons of malt syrup
  • 1 cube butter melted, cooled slightly or 1/2 cup of oil

In second bowl mix together:

  • 2 &1/2 cups of all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tablespoon baking powder

Stir the dry ingredients into the wet ingredients, add more water if batter is too thick (waffle batter needs to be on the thin side but not too thin! ). Heat your waffle iron to it’s hottest setting, because sourdough needs really hot temps, cook, enjoy!

We fiddled with this recipe a bit.  We mixed the starter, milk, eggs, butter, flour, and salt together, and replaced the malt syrup with brown rice syrup.  We let that rise overnight and added the baking soda and powder the next morning.  These waffles were very bready and the “oven” spring was remarkable.  So much so that the iron started to open!  All told, it made 21 square waffles (the recipe says 8-10 round ones).  We’ll definitely try it again, perhaps with a bit more salt, 1 less egg, and more butter (did anyone else not know that 1 cube of butter = 1/4 stick?)

Stay tuned for more updates about projects 1-3.