Day 18 out of 40
I can see fog but not the molecules of water vapor combining. I can see the waves rolling into the beach, but not the energy passing through water that creates them.
I can’t see the micro-world that works around me. But I can take in a little bit of it through my senses.
Fermenting grains and vegetables is welcoming and embracing the unseen. I become open to something new just by adding 1/2 cup of sourdough to a batch of cookie dough and letting it ferment for a few days.
Sourdough Barley Wheat chocolate chip cookies
1 cup of butter room temperature
1/3 cup raw sugar
2/3 cup of brown sugar
1/2 cup of fermented flour (sourdough starter or discard)
1 cup of barley flour
1 cup of whole wheat flour
1/2 tsp salt
1/2 tsp soda
1 1/2 cups of chocolate chips
Beat butter and sugars until fluffy and pale in color.
Add sourdough starter and eggs and mix well.
Stir in the remaining dry ingredients. Let the cookie dough ferment on the counter for 6-8 hours then move to the fridge and ferment for another day. I have let it slow ferment for a week.
Bake 375F for 8-9 minutes or until cookies no longer look wet. Take them out and let then finish in the baking sheet. They will stay soft several days. If you like them more crunchy bake for another minute and edges are golden.
2 thoughts on “1/2 cup of sourdough”
Should I bake these cold out of the fridge or let come to room temp?
Yes! I like to bake them cold out of the fridge because I usually ferment in the fridge for several days. After fermenting, you can also freeze them as as a log to slice and bake or scoops (portions) and bake from the freezer as well. BUT letting the dough ferment in the counter and then bake at room temperature works as well. But I like the texture baking them cold 🙂 Hope this helps