On Sunday I made banana bread with sourdough discard. I thought I posted about it but apparently not. I used the recipe from The Perfect Loaf. I needed to get rid of some discard. (and I still have way too much! haha) Gotta love the banana “ripening” technique from Stella Parks (Bravetart) which has them perfectly sweet in just 30 minutes. Brought it to work yesterday, left it in the faculty room, and it was demolished within hours. People raved about it. I had to laugh because they think I’m some baking genius when it really is so simple to make.
As an aside–I was in the same faculty room this morning at 8:45 when the building principal rolled in a cart with like 20 pizzas. We were so confused. Apparently one of the soccer teams ordered them for tonight’s Senior Night to be delivered at 8pm. Nope they were delivered at 8am. When I got back in there for my lunch at 10:30am they were all gone. Just further proof that teachers/staff are scavengers and will eat anything.
Sourdough discard buns, with a big thanks to @Stef_bakes for posting this originally.
This is a half batch which made six very generous sized buns.
Also made an additional half batch but made 8 more moderately sized buns.
In both cases, these were utterly delicious!
Thanks, Stef-bakes!
Glad you liked them. My sons asked for some more so no problem getting rid of 12. I might use my sourdough starter just for this alone. They are so quick to make too.
Agree! I used a rye/ white discard and they rose spectacularly. They were so tall that I cut some vertically rather than horizontally depending on usage!
I started making Pistachio-Cardamom Shortbread cookies in September, first was the recipe from A Whisper of Cardamom. Since they were way too fragile, I tried Laurie Ellen’s Pistachio Shortbread from the new cookbook from Samin Nosrat, Good Things. I really love the texture of these.
Today I did the Nosrat ones but added ground pistachios … 130 g (3/4 cup) like from the prior recipe. Also, I baked at 320 instead of 325 and only baked one tray at a time (this is what David Lebovitz does) and they took about 17 minutes. With the first tray I forgot to dip in cardamom sugar first so for those I just did it when they came out of the oven.
When I was mixing the dough yesterday I had not realized I was low on powdered sugar … good thing my neighbor had some to lend me! (The dough only uses powdered sugar.) This recipe requires the ground seeds from 60 cardamom pods!! but the prior recipe was 8 (I always used 12).
Remember how I was going to sell these and eventually become famous? It’s off to a slow start. My hairdresser and nail lady bought some of the first recipe (too fragile) … they tried to way overpay me. My hairdresser and her relatives were born in China and they thought the cookies were too sweet. (My friends and I thought they were just right!) Chinese sweets aren’t very sweet.
So, I let her sample the second batch but I didn’t think she’d want to buy, maybe would still think they were too sweet. Nope, she wanted to buy and overpay me again. I hope she isn’t doing this out of pity.
Rhubarb upside down cake, using up some of the summer wealth of gifted rhubarb. And blueberry pecan whole wheat muffin tops, to restock the freezer with my husband’s favorite muffin snack.
Continuing my autumn project to bake savoury muffins that make a relatively healthy, quick breakfast/snack. These are made with canned tuna, sweetcorn, grated cheddar and very finely sliced red chillies.
I use the Ovenly recipe as my default, which is also vegan as written (no eggs no butter) but I swap in some melted butter for flavor (and reduce salt).
I like the idea of toasted flour here — it’s the start of indian halwa / sheera and gives a toasted / caramelized flavor which is lovely.
I was checking if the banana bread was done as I turned my wrist and touched the oven rack with the styloid process of my ulna. That’s outside wrist bone but I’m brushing up on arm and hand for work
Banana bread is gone now. Half recipe from Sally’s baking addiction. Her pumpkin bread has been requested.
Making Ruth Reichl’s giant chocolate cake upon request for a family member’s birthday… I made it last year and it was a huge hit. Did the layers last night and will do the frosting this morning, to be served later. Photo to come…
A carrot and apple cake loaf. Recipe is from The Sweet Polish Kitchen. A very fine moist crumb. Original recipe has a fudge drizzle but i wanted something for breakfast so just sprinkled it with demerara sugar. It was baked in a 10x5. Delicious with coffee.
