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dizzy pig SPG starter cake

Zippylip
Zippylip Posts: 4,768
in EggHead Forum

I feed my sourdough starter once a week the day before I want to make a loaf.  Like probably many people rather than throwing half of it out I pour it into a screaming hot pan with olive oil & make a starter cake. Season it any way you want, this one got the new SPG Original which was easily the best one I’ve made yet; this stuff is good on everything I’ve used it on so far but it would be worthwhile to have a bottle of it on hand just for these.   Cinnamon sugar is good on the cakes in the morning with coffee too.

Just some light grub & cold wine for a warm Saturday night:

girlfriend brought over some puff pastry 'shells', I never knew this was a thing, they puff up into a cup you can stuff with whatever you want, her choice was strawberries.  Man I'm out of the loop

I do my sourdough in a loaf pan, it's soft as a regular loaf of bread after it cools with far less chance of breaking a tooth

toasted with some peanut butter, about as good as life gets








happy in the hut
West Chester Pennsylvania
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Comments

  • DavidCrumpton
    DavidCrumpton Posts: 198
    Looks great
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  • Canugghead
    Canugghead Posts: 13,709
    Good to see you post, always something creative. Care to share what temp you bake sd loaf at? We'd like to avoid tooth-breaking crust too  :) 
    canuckland
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  • Zippylip
    Zippylip Posts: 4,768
    Canugghead said:
    Good to see you post, always something creative. Care to share what temp you bake sd loaf at? We'd like to avoid tooth-breaking crust too  :) 

    Temp is 450.  Couple other things that I think help, I put the pizza stone on the rack underneath to prevent the bottom from hardening, and I go with steam for the first 20 minutes then 10 more without.  Comes out of the oven hard as a rock but after an hour or two on the cooling rack it's nearly as soft as Wonder Bread.  Flour is 440g (1/2 KA bread flour & 1/2 bolted wheat flour), 300g water, 90g starter & 9g salt.  Might be softer still with all bread flour but I haven't tried that.


    happy in the hut
    West Chester Pennsylvania
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  • Griffin
    Griffin Posts: 8,200
    Looks great and you are right. That SPG has been good on everything I've put it on. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Canugghead
    Canugghead Posts: 13,709
    Thanks, will give that a try.
    canuckland
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  • blind99
    blind99 Posts: 4,974
    haven't tried that seasoning yet, but i'll look for it.
    starter cake.... man, i've never done that.... thanks for the tip! now that summer is over, the starter is back in action.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • stv8r
    stv8r Posts: 1,127
    edited August 2021
    Sourdough is my absolute favorite.  Maybe it's time I actually learned how to make it lol. Thanks for the inspiration 

    dumb question but where do you get sourdough starter?


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  • Zippylip
    Zippylip Posts: 4,768
    stv8r said:
    dumb question but where do you get sourdough starter?

    If you’re really in a hurry you could bum a blob of it off a friend or buy it online, some bakeries will probably give you a small container of it too but it’s really easy enough to make yourself just a little time consuming, could be 10 or more days.  Just mix equal parts flour & water & let it sit at room temperature, next day pour half out & add half new flour & water back, repeat as many days as it takes until you’ve cultivated a bubbling caldron of starter, it’s really quite remarkable when it comes alive.  After that it’s almost hard to kill.  Once it’s going I’d just pop it in the fridge & wake it up when you need it.
    happy in the hut
    West Chester Pennsylvania
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