Aunt Jo’s Dough recipe

Aunt Jo’s Dough

Long Beach, États-Unis
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Âge

7Ans
Couleur

Pays d'origine États-Unis

Taste
& Flavour

Asie
Australie
Antarctique
Afrique
L'Europe
Amérique du Nord
Amérique du Sud

dans le monde

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Mélange

Unknown
Liquide Farine Autres
Aunt Jo’s Dough

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Depuis 2017

My mom used to bake bread and I remember the smell of yeast in the kitchen and it comforts me. We were poor so that’s what we had but once we could afford to buy bread she quit making it and I have always loved making things and I love the taste of sourdough so I decided to start trying to do it myself. I started with some starter I purchased but then i decided to try from scratch on 11/2016.

Caractéristiques

It's getting tastier the longer it ferments. I have almost killed it at times, so I like its hardiness as well. I have dried my discard at times and given to friends. I usually keep a batch in the freezer. Everyone seems to like the flavor. Some people ask if I'm selling it. But I'm not. I don't consider myself that good and consistent with the loaves I've created.

Goût et saveur

Aunt Jo’s Dough top shot
Aunt Jo’s Dough jar shot
Aunt Jo’s Dough front shot

Recette

Ingrédients de base

  • Cup Flour, ap
  • Cup Water

Ingrédients pour nourrir le levain

  • 100% Ap
  • 50% Water
1
I use almost one cup of flour and 1/2 cup water and add to the starter.
100% Ap
2
As long as it is on my counter, I feed it 2 to 3 times a day depending on what I'm making and how much starter I need and whether or not the recipe calls for fed starter or not.
50% Water

Méthode de travail

1
To start it , I used about a cup of rye flour to a half cup of water. I was feeding it daily with all purpose or bread or wheat flour (whatever I had on hand). When I found out I could refrigerate it and feed it weekly, I started doing that. Can't remember how long that was.
Cup Flour, ap
2
1/2 cup water (sometimes cold, sometimes room temperature). Sometimes, I use a little buttermilk. I just eyeball it. If it's too thick, I add more water.
Cup Water
3
Mix until combined. If, I'm going to use what I've refrigerated, I discard first and then re-feed with the 1 cup flour to 1/2 cup of liquid.

Result

Bread

I just follow regular recipes but add my sourdough starter instead of any other yeast. I adjust liquid to powder ratios
Aunt Jo’s Dough Bread first overview
Aunt Jo’s Dough Bread first slice

waffles

I have a standard recipe from King Arthur flour that I use.
Aunt Jo’s Dough waffles first overview

Cheese Bread

Again, not my own recipe

Cinnamon Rolls

Old Recipe

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Commentaires

Jo Ann Causey

I'm excited to be passing this starter on to my daughter and granddaughter.