Hey, please don't judge me when I'm crazy about pastry. I just made a natural yeast that I can use repeatedly in making breads and cakes that require yeast, but this is my first experience making natural yeast, called sourdough.
I named my natural yeast (sourdough starter) yesterday afternoon, "wity," which is a twin of my name, "wita." May it always be a bless to those who enjoy its fermentation results.
I said, I am very happy with the sourdough starter thats been with me for a month. I just keep it in the refrigerator, and that will give me of time to continue feeding it every week. Once I've fed my mother's sourdough, I'll make bread.
One of my experiences was making super easy donuts. I topped them with a snow cone of powdered sugar specifically made for donuts. It was so gratifying when everything went smoothly. But, do you want to know how I made it?
The technique is very easy, but it took some trial and error. To make the donuts, I only need a few ingredients, but this is the recipe for soft bread.
Classic Snow Donuts:
- 50g sourdough starter that I fed the night before.
- 250g high-protein flour
- 150g liquid milk
- 25g butter
- 5g salt
- 20g sugar
- Icing sugar or mint sugar for topping the donuts
How to make Classic Snow Donuts:
- I just weight the flour, sugar, milk, and all the ingredients accurately. For one batch, I needed 50g of starter that had just been fed for 4-6 hours. A sign that the yeast you're using is very good is the float test. If it floats on the water, the starter is ready to use.
- Once all the ingredients (flour, sugar, milk, salt) have been weighed, then autolyze for 30 minutes. I made the donuts without a mixer or kneading. So, the best way is to proof properly.
- After autolysis, knead for 2 minutes with butter. Then let it rest for 15 minutes, repeat this process 2-3 times.
- Refrigerate it overnight to bulk ferment. If you want it to rise faster, you can bulk ferment it for a maximum of 4 hours at room temperature.
- Take the dough according to your desired size and preshape it into a circle. Line it with parchment paper to prevent it from sticking to the container. Then let it rest for just 1 hour.
- Take a hole punch; I even used my nephew's round toy. Just poke a hole in the center before frying.
- Fry in hot oil, but use low heat.
- Once it has risen, drain it from the oil. Sprinkle icing sugar on top.
- Serve with a cup of hot coffee.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
Hi! Let me introduce myself, its me Wita. I'm usually very interested in new things. Let me be creative with at least these writings. I welcome any suggestions, as long as you mention them politely in the comments section. We can have a free discussion every now and then.
Don't think too much of me as you see in my posts. I'm just sharing what I have, and some of it is actually quite enjoyable to post. It's just that I don't really like posting bad things. I hope we continue to work together to build this Hive community. You can find me on my various social media platforms:
I'm just a woman who wants to write whatever's on my mind. I really enjoy cooking, occasionally traveling, and doing whatever I like. I want to live like a bird flying freely in nature. But I know I'm only human. So, I can only write freely like a bird that can fly with its two wings.
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Email: aswitasoep@gmail.com