sourdough-goblin

[sourdough-goblin]

Sourdough Bread That Tastes Like Cheez-Its When Toasted

Let me preface this by saying this was an ACCIDENT. I had made some sourdough bread that was solidly okay but not GREAT, and had been eating it raw when I remembered my toaster oven has a "broil" setting. Much to my surprise, when combined with some salted butter, I was flung violently back 4 years ago to the last bag of cheez-its I will ever eat in my life.

I will not lie to you: this absolutely is impacted by the composition of your specific sourdough starter. That being said, here is the recipe:

Ingredients (makes 2 loaves)

1 cup sourdough starter at 3:2 flour:water, preferably fed 8-12 hours prior

3/4 cup goat milk, warm (you can use dairy if you want but this did impact the flavor)

1/4 cup granulated white sugar

1/4 cup SALTED butter, melted and cooled slightly so it doesn't kill the yeast

1/2 cup leftover mashed potatoes (I use gold potatoes but russet would probably work also)

1 tsp. salt

3.5-4 cups flour

Instructions

Mix the milk, starter, and sugar in a small bowl. Set aside.

In the bowl of a stand mixer, mix together the potatoes, egg, butter, and salt.

Add 2 cups of the flour and the milk/sugar/starter mixture to the bowl. Mix until combined. I usually start with a whisk for the first cup of flour, then move to a wooden spoon for the second. You can use your stand mixer here if you want, but the flour WILL go everywhere if, like me, you don't have any kind of guard for the bowl.

Add in flour in half-cup measures, mixing until you reach a dough-like consistency (usually approx. 3-3.5 cups). Once it starts to get hard to mix, you can start using the dough hook for your stand mixer, but this probably won't save you from flour on your counters. You may need more flour if you are in a humid climate. The dough should be sticky enough that you can't pick it up without it sticking to your hands, but cohesive enough that you CAN pick it up.

Knead on medium-high speed for 7-10 minutes, adding flour as needed. The dough should be somewhat sticky but shouldn't stick to the bottom of the bowl; if it is creating a dough-nado in the middle of your bowl that stretches but holds to the bowl when you attempt to lift the stand mixer head, it needs more flour. I usually add about 1/2-3/4 cup of flour during the kneading phase, depending on humidity

Place the dough in an oiled bowl and cover tightly. This dough will not quite double in size, but make sure you don't cut off its ability to grow with whatever you cover it with. Let rise in a slightly-cooler (70-76F) place for 10-12 hours (warm places will speed up the rise but will also encourage more of the sour bacteria to grow, so do with that what you will)

Dividethe risen dough in half and place in lined or oiled loaf pans. I use cast iron loaf pans, which behave VERY differently from non-stick, so be aware that the baking times below are based on that. If you use non-stick, your bread will not rise as much and may take longer to cook.

Let the dough rise for another 2-6 hours, until approximately the size and shape of a somewhat-short bread loaf

Bake at 350F for anywhere from 35-55 minutes (possibly up to an hour at sea level). Bread should have an internal temp of approx. 195 and should sound hollow when knocked on. It should be golden to golden-brown on top, but truthfully just use a meat thermometer and save yourself the trouble

For the true cheez-it taste, toast the bread until the slice is golden-brown, then spread with salted butter.

For best results, make dough in the evening, shape it mid-morning, and bake it in the late afternoon. I made the dough at night, shaped it before catching my bus to work, and baked it when I got home about 6 hours later.

[sourdough-goblin]

hello im goblin and i make bread :3

this blog is mostly so i can store all my recipes. i have a bad habit of engaging in Babushka Behavior (writing recipes that say "some" or "enough" in them) so this is partially to encourage me to actually track my recipes and mostly so that i can share the Bread That Tastes Like Cheezits When Toasted with the world because it deserves to be shared.

about me: my name is goblin and my pronouns are your/problem (which is my way of saying i use any pronouns), and I'm a Queer multiply-Disabled Jewish dyke. I live at high altitude (6k+ ft. above sea level) so my baking is definitely informed by this, along with the complicated auto-immune situation that makes it basically impossible for me to buy baked goods from the store.

i have a sourdough starter (lovingly referred to as the Organism) in a metal bowl on my counter. she's usually around 3:2 flour:water if you're curious. i'll post pictures of her eventually. most of my recipes are attempts to make non-sourdough breads into sourdough breads for auto-immune reasons.

welcome to the madness enjoy your stay etc. etc. feel free to DM me or send an ask if you are experiencing Bread Woes and i will do my best.

Tags I Use:

goblins-organism : for stuff related to my sourdough starter

goblin-sourdough : for recipes using sourdough starter

goblin-recipes : for all the recipes

goblin-life : for posts about me/my life

not-a-recipe : for non-recipe posts

not-my-recipe : for posts sharing recipes from elsewhere

Admin stuff below the cut

I'll do my best to tag for potentially-triggering content if asked, but i am a tired Disabled person using this blog to store my recipes so i make NO promises. i will NOT tag queer, dyke, etc.; if you find my identity triggering, this blog is not for you.

this blog is SFW. if you post NSFW on my posts, i will block you. bread is for everyone, including minors.

i will not be posting nutritional information on my recipes. this is not a "health-food" blog. because of my autoimmune disorder, i cherish every single calorie i actually get to absorb, and have NO interest in "dieting" or "healthy eating" or whatever. i will attempt to tag major allergens, animal products, and recipes that require specific kitchen equipment, but i cannot guarantee consistency.

speaking of kitchen equipment: i am allergic to Teflon and most other non-stick coatings. most of my recipes are baked in CAST IRON, which behaves differently from thinner cookware. specifically, my bread loaves tend to be CONSIDERABLY taller and to rise more in the oven than normal, and my recipes are adjusted to reflect the pans i use. if you are having trouble, this may be the issue.

i don't believe in DNIs but i WILL block you if i don't like you. that being said, to save myself some trouble:

Black lives matter

Trans women are women and Trans men are men

Free Palestine

Vaccines don't cause autism, and even if they did, it is better to be autistic than dead

Narcissistic abuse isn't real; people with NPD are more likely to be abuse victims than abusers

Sex work is work and all work is selling your body in some way

Use Firefox and an ad-blocker, stop posting your face and voice online, and don't post your kids' faces for the world to see

Doxxing, harassment, and death threats/suicide baiting are never okay

Banning problematic content doesn't make it go away, it just makes it more likely that someone will stumble on it by accident

one other thing to get out of the way: I WILL NOT REBLOG DONATION POSTS, PUBLISH DONATION ASKS, OR INTERACT IN ANY WAY WITH THOSE TYPES OF POSTS. nothing against people who need to make those posts, but this is my Bread Blog, for Bread. if you try to solicit donations from me, i will block you. if you are engaging in spammy behavior about it (censoring the words for donation/various payment platforms, spam-tagging, sending me asks requesting i reblog your post, etc.) I WILL REPORT YOU AS SPAM.