Stiff Sweet Starter

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Stiff sweet starter

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Not a fan of sour sourdough? Try a stiff sweet starter

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Not a fan of that sour, tangy flavor?! Try out a stiff sweet starter! This stiff sweet starter has 50% hydration so it has half as much water as flour. A regular liquid starter is 100% hydration which is equal parts flour and water. A basic stiff sweet starter recipe: -5g starter -5g honey -50g flour -25g water I love to use this in cinnamon rolls, dinner rolls, Hawaiian rolls, brioche, or even sandwich bread. It’s truly magical! Have you tried baking with a stiff sweet starter before? Le...

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~Honey Yogurt Shokupan~ *Sweet Stiff Starter* 60g starter 180g bread flour 80g water 30g sugar *Dough* 460g bread flour 30g sugar 30g honey 8g salt 150g milk 200g yogurt 40g butter All of the sweet stiff starter

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Chocolate starter for my chocolate espresso loaves 🤩 . 1. Take 25g of your starter to a clean jar 2. Add 25g of bread flour (or flour of choice) i use @King Arthur Baking, 10g of cocoa powder, 10g of sugar (it will be very bitter if you dont add the sugar) think of it as a sweet stiff starter. 3. Lastly add 30g of water (or less) . #motherhood #sourdough #baking #sourdoughbread #momlife #bread #sourdoughbaking #sourdoughstarter #sourdoughrecipe #artisanbread #chocolate #chocolovers

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Comment RECIPE for this fluffy, soft sourdough dinner roll recipe! These pillowy-soft sourdough dinner rolls have a perfect balance of rich flavor without overwhelming tanginess, thanks to the stiff sweet starter. They stay fresh for days due to the tangzhong method, and the addition of an egg gives them just the right substance to hold up to everything from Sunday roasts to weekday sandwich fillings! What truly sets these dinner rolls apart is the tangzhong method—a simple technique that c...

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Comment RECIPE for this fluffy, soft sourdough dinner roll recipe!

These pillowy-soft sourdough dinner rolls have a perfect balance of rich flavor without overwhelming tanginess, thanks to the stiff sweet starter. They stay fresh for days due to the tangzhong method, and the addition of an egg gives them just the right substance to hold up to everything from Sunday roasts to weekday sandwich fillings!

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To stiff starter or not to stiff starter? That’s for you to decide, but for me and my microbakery I love stiff sourdough starters. #sourdough #sourdoughstarter #bakersofig #bakersofinstagram #sourdoughbaking #sourdoughbread #baking #breadbaking #microbakery #stiffsourdough

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Sweet Stiff Starter: 30g starter, 90g bread flour, 40g water, 15g sugar → Ferment ~7–8 hrs at 27–28°C (until tripled) Dough: 230g bread flour, 20g sugar, 4g salt, 110g milk, 1 egg (55g), 20g butter, all starter → Mix (except butter), then knead in butter until windowpane → Bulk proof 2 hrs at 28°C → Divide into 8 balls, rest 15 min → Fill with raspberry jam and shape into logs Soufflé Crust: Mix 50g soft butter + 25g icing sugar → Add 45g milk gradually → Fold in 50g low protein flour to make a paste Final Steps: → Proof shaped rolls 3–3.5 hrs (1.5x rise) → Top with jam and soufflé paste → Bake at 180°C for 15–18 min @autumn.kitchen

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Recipe by @autumn.kitchen Sweet Stiff Starter:25g starter,75g bread flour,35g water,13g sugar Dough Ingredients:200g bread flour,35g sugar,4g salt,75g milk,1 egg(55g),70g unsalted butter,all the sweet stiff starter pan size-8"x8",Prepare sweet stiff starter and use when it triples,about 7-8hr at 27-28C.Mix everything except butter till dough comes together and is strong.Add butter gradually and knead til dough achieves window pane.Bulk proof for 2hr at 28C.Divide dough into 8portions.Round each into a ball,rest 15mins.Shape dough,place into greased tin.Proof until double.Brush with egg wash,sprinkle almond flakes.Bake at 180C for 20-25mins.

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🅡🅔🅒🅘🅟🅔 Stiff sweet starter (use at peak) 30g starter 100g flour 40g water 25g sugar Main dough : All of sweet stiff starter (or 5g instant yeast) 300g Bread Flour 50g Glutinous Rice Flour (can substitute with bread flour) 45g butter 40g white sugar 240g milk 1 egg 6g Salt Sugar coating : 1 teaspoon cinnamon powder 100g sugar Oil for deep-frying @shebakesourdough

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