Snow days! Lots of them. If you're in the Northeastern US, you know what I'm talking about. Fluffy stuff. A fluffy February. Fluffy, like sourdough. Um, I've been making a ton of high-hydration sourdoughs. Can you tell by the picture? I love seeing how different each loaf is in sourdough.
First of all, PSA: Crumb shot photos are for appreciating sourdough and what it does, not for comparing and trying to make sourdough "perfect". I think there's a lot of sourdough culture out there that tries to "make the perfect loaf"...but what loaf isn't perfect? They're all amazing creatures in their own right. Sourdough is a living being to be respected, not shamed!
Anyways, I've been making high-hydration loaves because holy crap, they taste so lovely to me right now. I love a chewy crumb, a crispy bottom. You know what I'm talking about, right? And those big air pockets are just perfect for big pools of honey and almond butter...swoon.
So, hopefully some high-hydration recipes are coming soon, wink. Yes, I just winked in writing. If you don't want to wait, check out my Honey Roasted Garlic Sourdough recipe. Or maybe you're a loaf pan type of person? My All The Grains Sourdough never fails.
Finally, let's get to the real deal. The real reason we're here right now. Crushes. Recipe crushes. Ooh, recipe, I wish you were here...are we understanding why I call these Wish You Were Here posts?! Good. Here we go!
My current recipe crushes. Ugh, food, I wish you were here...right meow.
These Sourdough Enriched Cruffins. I'm honestly obsessed. They're perfect. They're gorgeous. I'm in love. Please float through the sky and land on my plate.
I would like a slice of this Vegan Strawberry Cake with Oatmeal, please. Because of this recipe, I want oats and oat milk in every cake I eat from now on.
Million times ready to make Tang Yuan (Sweet Rice Balls with Black Sesame Filling) for Lunar New Year this year.
AND these Black Sesame Cookies. Drooling.
After making my Vegan Sourdough Squash Cinnamon Buns recently, I remembered how much fun rolling things up and making rolls is. So satisfying. Now I'm fully ready to make these Sourdough Pizza Scrolls. Pizza. I love it. Can I add pineapple? *nonchalantly stirs up controversy*