Saturday, June 11, 2022

Sourdough donuts

Deep fried and delicious

The first time I tried making sourdough donuts, it tasted more like bread! I thought the only way to make them, had to be using liquid starter into a batter. Fortunately, I learned not only was it possible to make sourdough donuts, without tasting like bread - but they actually tasted better than regular donuts!

Containers for storage

Thawing in the fridge

When it comes to retarding fermentation with sourdough making, it's all in knowing which containers to use in the process. As these are what will protect your dough from drying out, from the effects of chilling or freezing. Here are some suggestions for containers, I have found the most useful.

Retarding fermentation

Made after the workshop, with leftover donut dough + 1/2 cup sultanas

Thank you to all those who joined me at the workshop today. I had a lovely time, and I hope you all did too. There were some familiar faces and some new ones too, and we all got busy with the leavening! I appreciate there was a lot of information to take in, so I'll share it here again, for your reference.

Friday, June 10, 2022

Simple Living Group workshop

Baked yesterday

Hi folks, it's been a while. I have an update to make about life in general, but I'll save that for another day. Right now, I have a sourdough workshop to post about. I will be holding a workshop for The Simple Living Group, this Saturday 11 June. Join me at the Breakthrough Centre, 15 Blake Street, Toowoomba from 10am - 12pm. For more details, see here.