Sourdoughs and SCOBYs

Three Starters, Three Sourdoughs, and a Nephew

My nephew, Dr. Ben Pallant, is an awesome sourdough baker and did me the favor of stopping for a day on his journey from medical school graduation in Rhode Island to his residency in Denver. We used the opportunity to make three breads we had never tried before to test our skill. Part of the fun was to see if we could manage three different bakes concurrently.

Using Maurizio Leo’s Danish Sourdough Kanelstang recipe we set up our white flour Meadville starter and carefully enriched the dough with butter before allowing for various rises and rollings.

The interior was coated in cinnamon sugar – how can you go wrong with dough, butter, and cinnamon sugar? – and then rolled.

The baked loaf was coated with a glaze of confectioner’s sugar and slivered almonds. When the Kanelstang came out of the oven, it practically cried out for black coffee.

Using our more sour Cripple Creek starter, we turned to Maurizio Leo’s Focaccia Pugliese (Focaccia with Potato). This dough is impregnated with grated baked potato and we chose two different toppings.

Focaccia Pugliese with crushed tomatoes, oregano, olive oil, and sea salt.
Focaccia Pugliese with rosemary, extra virgin olive oil, and sea salt.

Last up was a recipe for Sesame Spelt bread with a recipe from Andrew Janjigian. We used our Russian Rye starter. Nothing fancy about the recipe, but the outcome was exceptional. So tasty.

The take away? If you are ever in the neighborhood, please come bake with me.

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