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Post by monica7 on Jan 17, 2017 19:21:12 GMT -5
I was wondering what kinds of sourdough recipes are still on plan, specifically this one if the milk was replaced with almond milk or more greek yogurt:
Sourdough Whole Wheat Naan (Makes 8 flatbreads, adapted from Tracey’s Culinary Adventures)
1 cup unfed sourdough starter (straight from the fridge) 1/2 cup warm milk (I used 2%) (if I subbed almond milk) 1/4 cup nonfat Greek yogurt 1 teaspoon baking powder 2 cups white whole wheat flour Pinch Kosher salt 1 tablespoon melted butter Garlic herb seasoning (or your favorite herbs/spices)
Has anyone found any yummy ways to use their sourdough starter unfed and have it still be on plan and not a crossover? I have found lots of recipes for biscuits or rolls or crackers but they usually involve too much fat to be an E.
Also they whole wheat flour is only given 2-3 hrs to rise...if you waited longer I think it would still be okay right?
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Post by Blessed Beyond Measure on Jan 18, 2017 6:27:14 GMT -5
I think all the flour would make it off plan unless you premade it and allowed it to sour for a few days. Idk how it would taste it what the texture would be then.
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Post by susieq on Jan 18, 2017 9:27:19 GMT -5
A 12 hour ferment is enough for whole grain flours. In some of these sourdough choices, as long as it's not white flour, it is a personal choice item. In all my research 12 hour is a good guideline to follow.
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Post by susieq on Jan 18, 2017 9:29:07 GMT -5
I would mix all the flour, the milk, and the starter and either ferment in the fridge 24 hours or on the counter 12 hours. Add remaining ingredients and proceed with the recipe.
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Post by Blessed Beyond Measure on Jan 21, 2017 10:46:07 GMT -5
Thanks Susie. I'm really inexperienced with bread. I probably shouldn't have said anything. I was just looking at all the added flour and that it'd be a problem.
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