Salmoncreek Baking

I have a class this Saturday, April 5th with three spots left! Come learn to make sourdough with us!

I have 2 classes coming up. One on March 15th and one on April 5th. These will probably be the last classes I teach for a while as I prepare for our new baby. Send me a message or sign up on the link in the bio. Happy baking!

Hey friends! It’s been a while just a little update. I am still doing private classes but have not had a scheduled class for a bit. Thinking of doing one later this month on January 25 in Ogden if I get enough interest. Send me a message to sign up and for details.

Also dreaming of these sourdough churros. They tasted so much like Cinnamon Toast Crunch cereal from my childhood.

Here’s a diagram of your starter’s cycle. Understanding how to take care of your starter is key to making good bread.

Sourdough Pretzels! After making these for the 5th time I finally bought some pretzel salt. So the next set will have those classic salty bites! I am so excited and can’t wait to make them again. This recipe is from this Jess and are absolutely amazing!

Sourdough Maple Glazed Doughnuts Perfect for your weekend! My kiddos sure enjoyed helping with all the steps of making these. And we are all about making memories over here.

The recipe I used:
200 g Active Sourdough Starter
350 g Flour
120 g Milk
1 Egg
115 g Sugar
1/4 cup Melted Butter
1/2 tsp Salt
1 quart Coconut Oil (For frying)
1. Mix together sourdough starter, flour, milk, egg, sugar, melted butter and salt. Knead dough for 5 minutes on your counter. Or you can place into your mixer with the dough hook attachment.
2. Place dough into a straight sided container. Ferment in warm place until double in size.
3. Carefully invert dough onto greased surface. Lightly roll dough to be about 3/4 inch thick.
4. Using a wide mouth mason jar lid or the end of a cup, cut out circles. Gently cut a hole in the center carefully pulling dough out to create a center hole using a smaller cup (we used a shot glass).
5. Place doughnut circles on a greased sheet pan. Cover and place in fridge to cold ferment overnight.
6. After ferment add 1 quart of coconut oil to a medium size pot. Bring oil temperature to 350 degrees F.
7. Carefully drop donuts into oil, as many can fit in your pan at once. Cook each donut for about 2-3 minutes on each side. Or flip over once golden brown.
8. Once golden brown, remove donuts with slotted spoon to drain oil. Place onto cooling rack on top of a sheet pan.
9. Immediately coat donuts in desired glaze and toppings.
10. Eat warm and enjoy!
*adapted from simple is gourmet recipe

Here are our next class dates! July 6th, 13th, 20th and 27th at 10am. We also have our Thursday class on July 18th at 5:30pm. We would love to see you at one of these classes.

Bringing you the best of Sunday mornings with banana nut discard muffins, hot and fresh from the oven. Share your latest sourdough baking creations with me.