I love this blog! Aanyway, I decided to see if I could make this using just my sourdough starter to leaven: Used two cups/16 ounces of starter, and initially shaved the flour down to 4 1/4 cups/17 ounces. I ended up using approximately 5 cups/20 ounces of flour. Did not use any water as the starter is 100% hydration. Ended up adding approximately 5 ounces of milk for moisture (as well as the powdered milk) , hoping this would "tender up" the crumb. Mixed the dough except for the salt: allowed the dough to autolyse about 45 minutes then kneaded in the salt. Other than that, followed the recipe at "sourdough speed". Just plain forgot to twist my "horseshoe". Still stunning, delicious, and that sourdough tang! (Toasts well,too:) I can imagine this with rum-soaked dried cherries instead of pecans, so many more possibilities! Thanks for such a great tasting and forgiving recipe💗

• Reply