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1 cup + 2 Tablespoons warm water
1 Tablespoon coconut (or brown) sugar
2 teaspoons salt
2 ¼ teaspoons active dry yeast
1 cup sourdough discard unfed, at room temperature
20 ounces all-purpose flour
4 Tablespoons unsalted butter melted
For Boiling
10 cups water
⅔ cup baking soda
For Topping
1 egg yolk beaten with 1 Tablespoon water to make an egg wash
Flaky sea salt for topping
INSTRUCTIONS
Combine the warm water (1 cup + 2 Tbsp), sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
Add the sourdough discard, flour, and butter and mix using the dough hook attachment until well-combined. If needed, add more flour or water 1 Tablespoon at a time to reach your desired dough consistency. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes.
Oil a large bowl and transfer the dough in a ball to the bowl. Cover with plastic wrap and let sit for 1 hour, or until doubled in size.
Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
In the meantime, turn the dough out onto a smooth, dry work surface (no need to flour or oil, you’ll want some traction). Divide into 8 equal pieces. Roll each piece into a 24-inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the parchment-lined baking pan.
Place the pretzels in the boiling water, one by one, for 20-30 seconds on each side. Remove from the water using a slotted spatula and return to the baking sheet. Brush each pretzel with egg wash and sprinkle with flaky sea salt.
Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully.
My cheese dip:
1 cup raw cheddar
1 cup raw milk
1tbs butter
1 tbs flour
1 tsp salt
Add flour and butter to sauce pain and whisk until smooth. Slowly add milk and stir until it thickens. Slowly at cheese and stir until smooth. Add salt.
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