Sourdough Chocolate Chip Cookie — The Boy Who Bakes
www.theboywhobakes.co.uk
We’ve been in lockdown almost six weeks now and whilst its looking like restrictions might be loosened a little in the coming weeks the internets new obsession with sourdough shows no signs of abating. As more and more of you join the sourdough bandwagon there is one question that raises it head reg

I think this is on topic for Science of Cooking - he makes specific adjustments to the standard cookie recipe to accommodate the added moisture from the sourdough discard. These are also the best cookies I’ve ever eaten, one of the few recipes I follow exactly, and we make them all the time, a double batch.

One adjustment, actually - I use slightly less chocolate chips, but no adjustments to the dough, it’s perfect. Browning the butter always results in the same reduction in weight that is calculated in the recipe, even. Every time, I am amazed.

  • RBWells@lemmy.worldOPEnglish
    1·
    25 days ago

    I do the discard crackers whenever we have a party, everyone loves them, if I make them when no event to share them at, I eat too many! The cookies I can resist, they are more for everyone else in my house, I don’t usually want something sweet, but those crackers!

    • TheGiantKorean@lemmy.todayEnglish
      1·
      25 days ago

      Yes the crackers are really hard not to destroy by yourself! Sadly I’m allergic to wheat now. I do miss those crackers.

      • RBWells@lemmy.worldOPEnglish
        0·
        25 days ago

        Can you eat rye? Or is it too similar? My usual starter is wheat but I’ve made the crackers with rye, they don’t have to rise or anything. I do not think rice would work but rye starter with chickpea flour might work? Teff, if you can get it, is amazing and I don’t think related to wheat?

        You probably know a lot more about it. Very sorry, that sucks. I like so many things made with wheat flour.