I'm excited to try this because to be honest I didn't quite enjoy making sourdough rolls *as much* thus far, so I get it why some recipes cheat and add a bit of active dry yeast. Do you think this is equivalent? It's just a bit of a bummer after so much work when they come out dense and a bit hard
Like Blythe said Carol, it makes a HUGE (HUGE!) difference- I would say they are definitely comparable to using commercial yeast, as a sweet stiff starter (though its typically one that's "maintained" long term) is what's traditionally used to leaven panettone... and that's one soft and buttery dough (which a regular starter would never be able to achieve).
That said, sometimes you don't want everything to be extra fluffy? Say I've tried with donuts and I prefer them with a regular starter (but we'll discuss both!).
Just circling back to say that these are actually amazing. Hard to believe adding a bit of sugar to the starter would actually make such a difference. Truly WILD!!
I'm honestly surprised that sweet stiff starters are not as prevalent given that the results are spectacular (though it does take more planning, there's that).
Shokupan is awesome though, I'm putting in some final touches ;)
I’m excited to try too but I didn’t find Paola’s recipes to come out hard? I made the apple brioche cake this week and it was so delicious, I wonder how this compares
It's much fluffier and light Meg, in fact this dough would work great for the apple brioche cake too if you're looking for a lighter cake (I do prefer the added tanginess there though)
Because I had a Celiac's misdiagnosis for a near decade and I traditionally had a gluten free blog... ;)
Many long time readers are either doing low carb/ gluten free (which is also why I initially got into sourdough, as it partially digests both the carbs and the gluten)
Sheina I in fact know you're a subscriber- I'm messaging you directly because I need your address (and I also know you have a starter already so I'm sending you a little something else). Happy New Year friend!
It has been a while since I have visited and I am so glad you are doing well. This is a wonderful way to start my new year!
This recipe is so exciting for me as I have been playing with sour dough starter for over a year. Some breads have turned out well...other epically failed and a great way to learn. I am grateful to you for the time line and this sounds like it's going to be a new favorite. My husband is diabetic so I was wondering what sweetener is best to use. We often use Splenda as the others have an off taste to us.
Happy New Year Paola and all those out there. May or be full of blessings peace and much happiness 😊
Beth, I will be sharing plenty of sourdough gluten free recipes this year (but do keep in mind that many of the keto flours aren't suitable for fermentation, as what you want are flours such as potato, sorghum and rice (which have the carbs needed for the sourdough cultures to feast upon). As say, flours such as lupin and almond will not ferment solo.
Have you (or has anyone) ever used mashed potatoes in a bread recipe? A lady I follow on YouTube (who used to be Amish) says it’s the secret reason their baked goods are so soft and fluffy.
Erin while I haven’t used mashed potatoes per se, I have tried aplenty with potato flour (honestly just easier to incorporate) and it does make for a more tender bread (so say *perfect* for a soft and fluffy sandwich bread!). That said, I would still go through “the trouble” of making a sweet stiff starter either way, as it increases the yeast activity significantly and will make it softer and fluffier either way.
But yes, adding potatoes (including sweet potatoes of any kind) is bound to result in a softer crumb
To keep carbs and resulting sugars low due to pre-diabetes I continue to use almond and coconut flour and lupin flours etc in all my baking. Have you experimented using your starter with these type of flours? Do you have any recipes to share on this? I haven't noticed if you have - would love to see what you have. Have been a big fan of yours over the years. Thanks.
My daughter wanted cinnamon focaccia, I used this starter, modified my recipe as needed... holy cow! Talk about amazing! You are amazing! This is amazing.
I'm starting the cinnamon roll process tonight for my daughter and coworkers to try.
The focaccia went over so well with her and her friends, the rolls should be a hit as well.
I too am excited to try this. I am looking for a bread that is more digestable. I had not heard of powdered honey or vanilla bean powder. Love all your new baking ideas. Thank you so very much. Happy New Year!!!
Wow, I think those are the largest cinnamon rolls I have ever seen...lol Look delicious! Prayers for a much, much better year for you. Thanks for all your research and delicious recipes.
Yes, the sourdough gluten free experiments are coming strong in 2024.
To be transparent, as I see many of you are asking, this section was delayed as I found out this year that rather than Celiacs (which was the misdiagnosis I had as many of you know) what I do have is something called "Mast Cell Activation Syndrome", and I had to do an elimination diet as several gluten free flours were triggering it. So I simply just had to put this aside for a sec to figure out what was going on, its been a weird year (and I just don't want to excuse myself, so I found a work around to share this content already). Stay tuned!
I'm excited to try this because to be honest I didn't quite enjoy making sourdough rolls *as much* thus far, so I get it why some recipes cheat and add a bit of active dry yeast. Do you think this is equivalent? It's just a bit of a bummer after so much work when they come out dense and a bit hard
Like Blythe said Carol, it makes a HUGE (HUGE!) difference- I would say they are definitely comparable to using commercial yeast, as a sweet stiff starter (though its typically one that's "maintained" long term) is what's traditionally used to leaven panettone... and that's one soft and buttery dough (which a regular starter would never be able to achieve).
That said, sometimes you don't want everything to be extra fluffy? Say I've tried with donuts and I prefer them with a regular starter (but we'll discuss both!).
Just circling back to say that these are actually amazing. Hard to believe adding a bit of sugar to the starter would actually make such a difference. Truly WILD!!
It makes a HUGE difference, but I only tried once to make a shokupan recipe as there aren't as many recipes that use it
I'm honestly surprised that sweet stiff starters are not as prevalent given that the results are spectacular (though it does take more planning, there's that).
Shokupan is awesome though, I'm putting in some final touches ;)
I’m excited to try too but I didn’t find Paola’s recipes to come out hard? I made the apple brioche cake this week and it was so delicious, I wonder how this compares
It's much fluffier and light Meg, in fact this dough would work great for the apple brioche cake too if you're looking for a lighter cake (I do prefer the added tanginess there though)
Ummm... why are we clamoring for gluten free in a sourdough blog?!
Because I had a Celiac's misdiagnosis for a near decade and I traditionally had a gluten free blog... ;)
Many long time readers are either doing low carb/ gluten free (which is also why I initially got into sourdough, as it partially digests both the carbs and the gluten)
I'm just glad you're back, only recipe developer I trust with my entire pantry 🥰
Sheina I in fact know you're a subscriber- I'm messaging you directly because I need your address (and I also know you have a starter already so I'm sending you a little something else). Happy New Year friend!
It has been a while since I have visited and I am so glad you are doing well. This is a wonderful way to start my new year!
This recipe is so exciting for me as I have been playing with sour dough starter for over a year. Some breads have turned out well...other epically failed and a great way to learn. I am grateful to you for the time line and this sounds like it's going to be a new favorite. My husband is diabetic so I was wondering what sweetener is best to use. We often use Splenda as the others have an off taste to us.
Happy New Year Paola and all those out there. May or be full of blessings peace and much happiness 😊
Can you make this dough keto friendly?
Beth, I will be sharing plenty of sourdough gluten free recipes this year (but do keep in mind that many of the keto flours aren't suitable for fermentation, as what you want are flours such as potato, sorghum and rice (which have the carbs needed for the sourdough cultures to feast upon). As say, flours such as lupin and almond will not ferment solo.
If you're looking for a traditionally keto cinnamon roll recipe, let me guide you this way: https://www.gnom-gnom.com/gluten-free-keto-cinnamon-rolls/
Have you (or has anyone) ever used mashed potatoes in a bread recipe? A lady I follow on YouTube (who used to be Amish) says it’s the secret reason their baked goods are so soft and fluffy.
Erin while I haven’t used mashed potatoes per se, I have tried aplenty with potato flour (honestly just easier to incorporate) and it does make for a more tender bread (so say *perfect* for a soft and fluffy sandwich bread!). That said, I would still go through “the trouble” of making a sweet stiff starter either way, as it increases the yeast activity significantly and will make it softer and fluffier either way.
But yes, adding potatoes (including sweet potatoes of any kind) is bound to result in a softer crumb
hiii!
Would you say I could use oat flour instead of almond?
(p.s amo tus videos)
To keep carbs and resulting sugars low due to pre-diabetes I continue to use almond and coconut flour and lupin flours etc in all my baking. Have you experimented using your starter with these type of flours? Do you have any recipes to share on this? I haven't noticed if you have - would love to see what you have. Have been a big fan of yours over the years. Thanks.
Sss is a game changer.
My daughter wanted cinnamon focaccia, I used this starter, modified my recipe as needed... holy cow! Talk about amazing! You are amazing! This is amazing.
I'm starting the cinnamon roll process tonight for my daughter and coworkers to try.
The focaccia went over so well with her and her friends, the rolls should be a hit as well.
Have you experimented with tangzhong for fluffiness and extended shelf life?
I too am excited to try this. I am looking for a bread that is more digestable. I had not heard of powdered honey or vanilla bean powder. Love all your new baking ideas. Thank you so very much. Happy New Year!!!
How do we send an email for the sourdough starter?? But of a nube here!
welcome Izzy! simply hit reply to any of my newsletters and you'll hit my inbox xo!
Wow, I think those are the largest cinnamon rolls I have ever seen...lol Look delicious! Prayers for a much, much better year for you. Thanks for all your research and delicious recipes.
I LOVE THIS Paola! Can I ask if you've something for those of us who are partially gluten free? Half my household is :/
Yes, the sourdough gluten free experiments are coming strong in 2024.
To be transparent, as I see many of you are asking, this section was delayed as I found out this year that rather than Celiacs (which was the misdiagnosis I had as many of you know) what I do have is something called "Mast Cell Activation Syndrome", and I had to do an elimination diet as several gluten free flours were triggering it. So I simply just had to put this aside for a sec to figure out what was going on, its been a weird year (and I just don't want to excuse myself, so I found a work around to share this content already). Stay tuned!