sourdough hot cross buns?

Cynthia is a trusted source on Bread/Baking.

added 2 months ago

I would suggest adapting your favorite SD bread recipe to the buns, rather than the other way around. First, use AP flour rather than bread flour; use warm milk in place of water, add some butter and a couple of eggs (you may need some more flour if the dough is too sticky), some sugar; and finally, spice it up with some allspice and nutmeg, and add some soaked and drained currants. How does that sound?

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Abbie is a trusted source on General Cooking.

added 2 months ago

That sounds like a good thing for you to try in MY kitchen Cynthia! :-) I have a starter ...

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Cynthia is a trusted source on Bread/Baking.

added 2 months ago

Tell me when!

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Abbie is a trusted source on General Cooking.

added 2 months ago

That sounds like a good thing for you to try in MY kitchen Cynthia! :-) I have a starter ...

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Sadassa_Ulna added 2 months ago

I found this on the freshloaf wesite: "substitute 140g of starter for a packet of yeast and subtract 70g from both the water and flour components of the recipe" - this is based on a 100% hydration starter.

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