I decided to have an adventure in cooking, since I was trapped in the house all weekend anyway. My adventure involved the use of most of my sourdough starter in a recipe for sourdough doughnuts. I picked the base for the recipe figuring that the longer rise time, the lighter my doughnuts would be. (That may or may not have been the correct assumption, but hey, it was my logic at the time.)
The first thing I encountered was that the recipe called for 2 whole cups of sourdough starter. That’s more than I’ve ever used for any recipe yet. I had to double my existing starter and let it proof all day just to have enough. At least my starter was active by the time I put together the dough.
The second thing I encountered was that there wasn’t nearly enough flour called for as compared to the wetness of the sourdough starter plus ingredients listed. I ended up adding flour incrementally until it stopped looking like batter and started holding together like dough. I stopped at an additional 2 cups of flour and my dough was still very soft and sticky. It was just barely holding together like dough.
Very experimental, here people.
The next step was to let it rise until it doubled. Considering the timing on it all and the fact that I’ve been keeping the house rather cool, I let it rise over night in a greased bowl covered with wax paper. This method works pretty ok for me and I figured I could finish the second half of the recipe steps in the morning when I’d actually want to eat doughnuts anyway. I left it in the oven to rise because the temperature holds fairly steady in there and the dogs can’t try to steal the dough overnight.
The last time Chelsea got a hold of dough, it was for scones, and she immediately took a puppy dump right in the middle of the floor. Eeeew. So no dough for puppies.
Next step was to turn the risen dough out onto 1/2 cup of floor and work it in, then pat the stuff out to a 1/2″ thickness and cut my doughnuts. Obviously, this was a lot more dough than I needed so I turned it out and then split off half to go into the freezer for the future. Label the dough if you do this people. I know I’ve got pizza dough in my freezer too and after a couple of weeks, I wouldn’t be able to tell the difference without labels and pizza tastes down right weird if you make the crust out of doughnut dough, I’d imagine.
Had to let the doughnuts rise to double again. Depending on how warm your household is, this could take a while. Quick tip – warm up your oven for maybe a minute, just so it gets a couple degrees warmer than room temperature (maybe 78-80F). Let the doughnuts (or any dough) rise in there. I even put a little ramekin of water in there to maintain humidity.
After they’ve risen, heat up the oil. I use a fryer because it’s just easier for me. Course, this means I had to fry doughnuts just a couple at a time. Fry the risen side down first, and flip only once. Remove and cool on a rack. I dipped mine in a mixture of powdered sugar and cinnamon because I happen to like that taste. You could do a glaze but I was lazy this time.
All done. Supposedly, these reheat well and keep for a couple of days of enjoyment. I’ll let you know.
Recipe for Sourdough Doughnuts:
Ingredients:
2 cups starter
1 cup lukewarm milk
1 1/2 C flour
2 eggs
1/4 cup oil
1/4 cup sugar
1 t salt
1/2 t soda
1/2 cup flour
2 cup flour
1/2 cup flour
Directions:
Mix starter, milk and 1 1/2 cup flour until smooth. Add eggs and oil and beat well.
In a separate, small bowl, blend sugar, salt, soda and 1/2 cup flour. Mix well into dough.
Turn out onto 2 cup flour and knead lightly until most of flour is worked in (dough is soft.) Place in greased bowl and turn to grease too. Cover with wax paper and let rise until doubled.
Then turn onto 1/2 C flour on board. Pat to 1/2″ thick. Cut and put on well floured sheet and let rise until doubled. (Don’t cover these!)
Fry only a couple at a time in hot fat and fry raised side (top) first, turning only once. Drain.
Optional: toss in powdered sugar and cinnamon or nutmeg OR dip in glaze
