Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
Ok, so I have not even tried this yet, but it sounds too good to miss out on.... 3 sweet potatoes 2 cups all purpose flour 1 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon cardamom 2 teaspoon baking powder 1/2 teaspoon salt 2 cups sugar 3 tablespoons olive oil 2 large eggs 1 teaspoon vanilla extract Peel, then cut the potatoes into 1/2 inch slices. Roast in a buttered pan at 375 degrees until soft. Mash. Combine flour, spices, baking powder and salt in a bowl. Set aside. Beat sugar with olive oil, add eggs and vanilla, beat well. Add mashed potatoes. Add flour mixture. Bake in buttered pan at 375 degrees until done. Yes?