A friend blessed me a sourdough starter a few months ago and I’ve been playing with it each week. Pizza crusts, sourdough waffles and pancakes have made my kiddos very happy. Our favorite so far has to be Mel’s Kitchen Cafe’s phenomenal recipe for sourdough pumpkin muffins – they were a hit with my family. Our favorite take on them was with Trader Joe’s salted caramel chips instead of chocolate. Delish!
Now that my starter is bubbling beautifully I wanted to try some crusty, chewy, delicious boule to go with winter soups. I decided to use Farmhouse On Boone’s amazing no-knead sourdough boule recipe after success with her pancake recipe but when I looked at the ingredients I realized I didn’t them all. I decided to give it a whirl anyway using what I had on hand. I love the way Lisa uses a scale to add ingredients – the process is so much easier than measuring each item. I decided to include King Arthur organic bread flour, Costco organic unbleached all purpose flour and THM Baking Blend. I realize that last one might not make sense but I thought I’d give it a whirl.
The results were awesome! Chewy crust, a slight tangy flavor and that undeniable fresh sourdough consistency with lots of airy holes. I think the holes might be slightly smaller than traditional but the overall outcome was worth it! We even got the added benefits of oat Fiber, organic Coconut Flour, golden flax meal, blanched almond flour, collagen peptides and glucomannan! I followed all of FOB’s instructions but used the following measurements for the flours:
- 500 g unbleached all purpose
- 200 g Trim Healthy Mama Baking Blend
- 250 g bread flour
