homemadesourdough hashtag performance

#HomemadeSourdough: Flour, water, magic! Tangy loaves rise from starter, a labor of love. Crusty perfection, warm from the oven, satisfying crumbles. Delicious! Bread making bliss.

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SOURDOUGH ALMOND CRUFFINS Can’t think of anything better 🥹 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 8): Sourdough Puff Pastry: - 205g all-purpose flour @Bob’s Red Mill - 7g salt - 226g (2 sticks) salted butter, cold and grated @KerrygoldUSA - 60g water - 113g sourdough discard Almond Frangipane Filling: - 1 cup (140g) almond flour - 1/2 cup (110g) granulated sugar - 5 tbsp (70g) salted butter, softened - 1 egg - 2 tsp (8g) almond extract - 1 tsp (4g) vanilla extract - 1/4 tsp (1g) salt Topping: - 1 egg + 1 tbsp water, for egg wash - Slivered almonds Instructions: Start by preparing the sourdough puff pastry. In a medium bowl, whisk together the sourdough discard and water. In a separate large bowl, whisk together the flour and salt. Add the grated butter, and mix to coat. Then, make a well in the center of the flour mixture and pour the discard mixture into the center. Stir until a dough starts to form, and then knead with your hands until well combined, and there are no dry bits of flour. Wrap the dough in a piece of plastic wrap, and flatten it out into a rectangle. Place in the fridge for 30 minutes to chill. Place the dough onto a heavily floured surface. Roll the dough out into a large rectangle (~18”x8”, it doesn’t have to be exact). Perform a book fold by folding the short sides towards the middle so they meet, and then fold the dough in half. Wrap in plastic wrap and chill in the fridge for another 30 minutes. Then perform 2-3 series of letter folds. Place the dough onto a heavily floured surface, and roll it into a long large rectangle (~24x8”). Fold the sides towards the center, overlapping like you are folding a letter. Wrap in plastic wrap and place in the fridge for 30 minutes between each letter fold. After the last letter fold, cut two long rectangular strips of parchment paper. Roll the dough into a large rectangle (12”x8”), fold into thirds, and tuck a piece of parchment paper in between the folds to prevent sticking. Refrigerate the dough for at least 1 hour before using. Make the cruffins. Preheat the oven to 375F and grease a standard 12-cup muffin tin with butter. Make the almond filling. In a medium bowl, mix together the almond flour, sugar, butter, egg, both extracts, and salt until well combined. Remove the puff pastry from the fridge and place it onto a lightly floured piece of parchment paper. Slightly roll it out. Evenly spread the almond filling all over the surface. Then, cut and divide the puff pastry into 8 equal strips of dough lengthwise. Roll each strip up like a snail and place into the prepared muffin tin. Brush the tops of each cruffin with the egg wash, then sprinkle the tops with slivered almonds. Bake at 375F for 30-40 minutes, until they are a deep golden brown and crispy. Remove and allow to cool in the pan for 5 minutes. Then, remove and serve warm with a dusting of powdered sugar, if desired. Enjoy! #sourdough #sourdoughrecipe #sourdoughdiscard #sourdoughdiscardrecipe #sourdoughpuffpastry #puffpastry #homemade #homemadesourdough #sourdoughstarter #puffpastryrecipe #puffpastryfromscratch #almond #almondcroissant #almondcruffins #sourdoughalmondcruffins #cruffins #cruffinrecipe #homemadecruffins #almondfrangipane #pastry #homemadepastry #pastryrecipe #baking #Breakfast #brunch #snack #dessert @calphalonbrand @abercrombie @White Fox Boutique

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What I eat after being sick the last 24 hrs 🥴 this sour dough bread was everything I needed! I’m surprised it stayed so well in the freezer ! Lmk if u want this recipe ! 😊🥖 #sourdoughbread #sourdoughtok #frozensourdough #sick #whatieatwheniamsick #homemadesourdough #sourdoughforbeginners

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SOURDOUGH POPOVERS W/ WHIPPED HONEY CINNAMON BUTTER The combo of my dreams ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 8-10): Sourdough Popovers: - 1 cup (240ml) milk of choice, at room temperature - 3 eggs, at room temperature - 1/2 cup (120g) sourdough discard or unfed starter, at room temperature - 2 tbsp (28g) salted butter, melted - 1/2 tsp (3g) salt - 1 cup (130g) all-purpose flour @Bob’s Red Mill - 3 tbsp salted butter, reserved for the hot pan Whipped Honey Cinnamon Butter: - 1/2 cup (113g) salted butter, slightly softened - 4 tbsp (85g) honey @Nature Nate’s - 1 1/2 tsp (6g) cinnamon - 1/4 tsp (1g) vanilla bean paste or extract - Flaky sea salt, for serving Instructions: Preheat the oven to 450F. Place a regular muffin pan or popover pan on the middle rack to heat while you make the batter. Prepare the popover batter. In a large bowl, whisk together the milk, eggs, sourdough discard, and melted butter until combined and smooth. Sift in the flour and salt, and whisk until the large lumps are gone, being CAREFUL not to over-mix. A few small lumps are fine, the batter should be like thinner than a pancake batter. Transfer the batter to a large measuring cup or glass to make it easier to pour quickly into the pan. Cut up 3 tbsp of butter into small pieces. Carefully remove the hot muffin tin from the oven, and place a small piece of butter in each well; the butter will melt. If needed, place the pan back into the oven for 1 minute, until the butter is melted. Working quickly, pour and divide the popover batter evenly among each muffin well, filling each 3/4 of the way full. Quickly and immediately place the pan into the oven and shut the door. Bake at 450F for 20 minutes. Make sure NOT to open the oven door while baking, this will let steam out of the oven and cause the popovers to fall. After 20 minutes, reduce the heat to 350F and continue to bake for another 10-15 minutes, until golden and puffy. While the popovers are baking, make the whipped honey cinnamon butter. Place the butter in a medium bowl. Whisk to beat using a hand mixer. Then, add in the honey, cinnamon, and vanilla, and whisk or beat until well combined and fluffy. Once the popovers are done baking, remove from the pan and immediately serve with the whipped honey cinnamon butter and a sprinkle of flaky sea salt, if desired. Enjoy! #sourdough #sourdoughpopovers #sourdoughdiscard #sourdoughdiscardpopovers #sourdoughpopoverrecipe #popoverrecipe #homemade #homemadepopovers #homemadesourdough #sourdoughstarter #sourdoughbread #baking #Breakfast #brunch #snack #whippedbutter #honeycinnamonbutter #whippedhoneycinnamonbutter #honeycinnamonbutterrecipe #homemadewhippedbutter #honeyn #cinnamon @Ninja Kitchen