discard

Attempting to take care of a starter is an exercise in creativity and resourcefulness. What do I do with all the discarded starter!? THROW IT AWAY? I CAN'T JUST FREAKING THROW AWAY... flour and water. Okay.. just this once. Or twice. Until it's low maintenance, and then I'll make something with it every time I have to take it out of the fridge. Tina II is doing great, by the way. She's not 100% hydrated anymore because I much prefer less pancake batter-y and more stretchy shaggy. Plus since feeding her a bit more flour, I've seen less hooch and more climbing up the mason jar.

So anyways, I had one more Chobani yogurt left from this time, half a lime, and some heavy cream to use up...

strawberry ginger sourdough monkey bread

adapted from Sally

strawberry dough with lime glaze

60g starter

1.25 c cream

1 container strawberry yogurt

2 eggs

1/4c sugar

570 g flour

2 t yeast
-mix everything into dough, knead to form springy dough, and let rise overnight in fridge

ginger sugar

1/2 butter, melted
1/2 c sugar + 1 1/2 t powdered ginger

-dip dough pieces in butter, then coat in ginger sugar
-wedge together into bundt pan
-bake 350F for 30 min

glaze

1/2 lime juice

enough powdered sugar to thicken
-whisk together and pour over warm bread

Best eaten microwaved with cup of coffee.. but actually I'll confess I didn't like how dense the yogurt made the dough.

Bonus, not pictured. Currently obsessed with ginger in desserts.

caramel and ginger swirled bread

adapted from Food52

40g starter

3 c AP flour
-mix

1 c milk

1/3 c water

1/4 c sugar

2 t yeast
-add to flour and starter mixture

1 egg

1T butter, melted with 2 t salt

-work in egg, followed by salted butter

-fridge overnight

-let rise at room temperature during day

-roll out, spread with fresh grated ginger and homemade caramel sauce, roll up
-shape into pan however you want
-I unintentionally let it rise on the counter overnight and the thing ballooned up

-bake 350F for 30 min (frantically before work)