Dual Purpose Family Milk Cows...

Cattle for homesteads & sourdough discard are the topics of the week. I’ve been so excited to see these new cattle and share a little bit about them with you all.

My Dress: https://www.neuflora.com/?ref=W4OeJ

Aprons are from Etsy

Sourdough Baking Supplies: https://www.amazon.com/shop/hopewellheights/list/2RVYO3WL4FIG9?tag=onamzhopewe07-20&ref_=aip_sf_list_spv_ofs_mixed_d

My Camera for Blogging: https://amzn.to/47Ps7bz

My vlogging camera: https://amzn.to/3GgX4JT

Pullman Loaf Pan: https://amzn.to/3N3hJF7

How to make a sourdough starter: https://hopewellheightsblog.com/sourdough-starter/

Sourdough Discard Pain De Mie:

120grams | 1/2 C milk
60 grams | 1/4 C water
225 grams | 3/4 C sourdough discard
2 eggs
60 grams | 1/4 C sugar
55 grams | 1/4 C butter
10 grams | 1 T salt
1 T instant yeast
500 grams | 3 1/3 C flour

the dough should be between 1100-1200 grams, no more than 1200 or the loaf will be dense.

Mix all ingredients except flour in a large mixing bowl, add flour slowly until the dough is sticky but workable. Knead until smooth but still sticky, this should not be a firm dough. If you've already added the amount of flour called for and it's too sticky to work, just cover it and let it rest for 30 minutes then try again rather than adding more flour. Once the dough is kneaded for 5+ minutes and smooth, place in a large bowl or baking bucket, cover, and bulk ferment (rise) for 1 hour or until doubled. Shape the dough by rolling it out in a rectangle like you would for cinnamon rolls, then log roll the dough and seal it. Place in Pullman pan, cover with the lid, and begin the final rise. When the dough is about 1/2 inch from the lid, preheat oven to 375F. Bake for 35 minutes with the lid ON. Remove from the oven and pull the lid back so the bread can begin cooling. The internal temp should be around 170-180F. Turn it out on a cooling rack after 30 minutes and allow to cool completely before slicing. This bread freezes really well. Otherwise, it lasts about a week on the counter.

With Cinnamon Raisin Swirl

1/2 C sugar
1-2 T cinnamon
1/2 C raisins
1 egg for egg wash

Use the Pain De Mie recipe above and follow all the steps until you get to the shaping. Once the dough is rolled out, brush with the egg wash. Then sprinkle evenly with the cinnamon sugar mixture. Top with raisins and begin log rolling. Keep the dough very tight as you roll to prevent air pockets and brush the top with egg wash every time you roll, this really does help prevent those big air pockets you tend to get with swirl breads. Seal the loaf and place seal side down in Pullman pan. Cover with the lid and proceed with the steps listed above for the standard loaf for rising and baking. This makes great French toast and French toast casserole!

Sourdough Japanese Milk Buns

Tangzhong (starter)
1/3 C milk
1/3 C water
1/3 C flour

gently heat and whisk on the stove until the Tangzhong begins to thicken, don't overheat or it will be gummy. Set aside to cool, you don't want to add hot Tangzhong to sourdough, it will kill the yeast so make sure it cools to at least 110F

Make the dough

1/4 C water
1/4 C milk
3/4 C or 225 grams starter
1 T instant yeast
2 eggs
1/2 C softened butter
1/4 C sugar
1 T salt
4-4.5 C flour

Mix all ingredients aside from flour, then add in Tangzhong and 3.5 cups flour, continue mixing and slowly adding flour until the dough is sticky but workable. This dough should be *very* sticky. If it's too sticky to work after adding all the flour, just cover it and rest for 30 minutes then try again - time is your friend because the flour absorbs and dough becomes more workable. Knead for 5+ minutes until you have a smooth but very sticky ball of dough. Bulk ferment for 1 hour or until doubled. Then shape into 24 buns that should be about 100g each. Allow buns to rise on a greased or lined baking sheet until doubled. Brush with an egg wash and bake at 350F for 20 minutes or until tops are golden brown. Cool and serve or freeze for later use.