Some recipes I use (with my personal tweaks)
Sourdough
- Moro sourdough bread (I replace white flour by wholemeal flour; even 100% replacement works fine)
- Sourdough Naan (I use 20% rather than 33% of flour weight in starter, 6-8 hr rise, water rather than milk and a bit more yoghurt)
- Sourdough waffles (also for pancakes, btw; recipe in Dutch)
- BBQ Pita (I use 100gr sourdough starter rather than the dry yeast from the recipe; 6-8 hour rise; recipe in Dutch)
- Sourdough Rye (I leave our the molasses as I don’t need the sweet taste; I use less wet dough 5/9 rather than 4/5 v. flour weight)
- Sourdough oliebollen (replace the plain flour by 100% wholewheat and they are even tastier)
Other baking
- Madeleines (I replaced 33% of the plain flour by almond flour)
- Carrot cake (I ignored the apple sauce, added orange zest, used a high baking tin, and had to bake for 55 mins)
Measures
- 1 cup = 226 gr
- 1 stick = 113 gr
- 1 ounce = 28 gr