1 / 8
爱做面包的太阳花
Apr 5, 2021
SourdoughLevain
Sourdough Bread Practice #17: Savory Cheese & Bacon Dinner Rolls
天然酵母欧包练习#17芝士培根咸香餐包
🍞 Formula & Measurements
- •Yield: 18 small dinner rolls
- •Sourdough starter (levain) 150g
- •Bread flour 500g
- •Milk 310g (hold back a little liquid at first and adjust as needed)
- •Salt 13g
- •Sugar 5g
- •Olive oil 30g
Even though my original goal was to use up leftover sourdough starter, these rolls are so savory and flavorful that I make them all the time.
This recipe makes 18 small dinner rolls.
150g sourdough starter (levain), 500g bread flour, 310g milk (hold back a little liquid at first and adjust as needed), 13g salt, 5g sugar, 30g olive oil, about 1.5 cups shredded mixed cheese, about 0.5 cup grated Parmesan cheese, and about 0.5 cup cooked bacon bits.
💡 Baker's Q&A & Troubleshooting (2)
Distilled from Author's NotesQ:How do you make the sourdough starter?
A:I mix 30g whole wheat flour with 30g water until well combined and put it in a clean, clear jar so it is easy to observe. Leave it at room temperature for about 2 days until you see bubbles and it starts rising. Discard half of the starter, then feed it with 30g fresh whole wheat flour and 30g water in a clean jar. Repeat this feeding process for about 5 days until the starter rises high consistently. Once it is ready, keep it in the fridge and feed it once a week.
Q:You put 150g of yeast in this?
A:This is natural sourdough starter made from flour and water, not instant dry yeast. I made these rolls specifically to use up my excess starter.
💬 Website Comments (0)
Curated reader Q&As and troubleshooting notes are listed above.
❤️ 29⭐ 43💡 2 Q&As
Permalink ↗