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Not really quick, except for the cooking time. These can be pretty sour due to the long rise time, though that goes well for me with blackberry jam or maybe a cheddar.
Heat water to about 105F and activate the yeast in it for a while. Cut the oil into the starter with the flour and salt. Mix in the water and stir until formed up, work the dough for a while, no more than five minutes or so?
Cover and let the dough rise somewhere cool for maybe five to eight hours, depending on the temperature.
The oil here could be corn oil or ghee, both work. Ghee incorporates better into the dough; a similar amount of corn oil makes for a notably oily dough. The amount of oil could probably vary between 10 to 20 percent.
This is a very low hydration dough (40% or so); add more water if the dough does not form up well, e.g. there remain dry bits that refuse to incorporate themselves.
Heat a cast iron skillet, medium. Season the skillet generously with cornmeal, add the dough, cook covered for about five minutes, flip, cook five minutes more, flip, and probably another five minutes for an internal temperature of 200F. A temperature probe can help here. The cornmeal will burn a bit, so you'll want to do this outdoors, or in a well ventilated kitchen. It is a pretty rustic preparation. Redistribute the cornmeal or add more if it gets too thin.
The dough could be quartered to make something more like sourdough muffins?