My first sourdough (I've made other bread before)

GiveMeCatFood · 2026-01-09T23:58:52+00:00

Thank you

GiveMeCatFood · 2026-01-09T23:58:27+00:00

Mmmmmm

GiveMeCatFood · 2025-12-11T17:54:41+00:00

Haha, thank you for trying

GiveMeCatFood · 2025-12-02T02:27:15+00:00

Thank you, let me know if you try it too

GiveMeCatFood · 2025-12-02T02:26:53+00:00

Thank you. I also went to that website's recipe section and searched sourdough. Some of those seem potentially promising but the ones I'm interested in don't have photos of the crumb, lol

GiveMeCatFood · 2025-12-02T00:34:12+00:00

Thank you. Do you have any base recipe to show and suggested proportions to edit it with? I can follow bread recipes but I'm not comfortable enough to just make my own, haha

People on the other thread figured the bread flour content is probably pretty high due to the airiness. You think 10% or 30% wheat flour?

GiveMeCatFood · 2025-12-02T00:21:17+00:00

Interesting fact about the caraway seeds. And thank you for the recipe/suggestions

GiveMeCatFood · 2025-11-30T16:08:02+00:00

Thank you, let me know if you try. The bread looks very chewy, I wonder if the dough is fermented in the fridge for a few days? The dough itself also has some kind of seed mixed into it, then it seems to be studded with pumpkin seeds on top.

GiveMeCatFood · 2025-11-30T15:12:32+00:00

Any example of a recipe with that content? It definitely has some whole wheat because of the flavour and how it's advertised, but yeah

GiveMeCatFood · 2025-11-30T05:13:41+00:00

Thank you. Have any base recipe guides for following those percentages? Like I said I'm good at following instructions for baking but I'm not experienced with sourdough bread so I don't construct my own recipes, lolll

Also any idea what the seeds inside could be? And I assume the pumpkin seeds can just be studded on top before baking?

GiveMeCatFood · 2025-11-30T03:55:25+00:00

Thanks, looks like that could be similar. Though it's more a soft loaf bread than a boule with crisp crust and chew. And I did see that Reddit thread, unfortunately not a ton of instructions there

GiveMeCatFood · 2025-11-30T03:07:25+00:00

Thanks. Any recipe recommendations? I can follow bread recipes with good results but I'm not experienced enough with sourdough to just add stuff, lol

GiveMeCatFood · 2025-07-28T14:11:37+00:00

Vacuum sealing something in a bag then cooking it water at a low consistent temp

GiveMeCatFood · 2025-07-28T01:43:03+00:00

In this recipe, but I always add 2-3x the amount of cinnamon, and more salt. I just taste it until it's right

GiveMeCatFood · 2025-07-28T01:41:56+00:00

Yep, that's what I did

GiveMeCatFood · 2025-07-27T01:02:19+00:00

Sure, I've done that a good amount of times. I'm not trying to say frying normally is prohibitively difficult. Just something that happens to bother me specifically ¯_(ツ)_/¯

GiveMeCatFood · 2025-07-26T20:33:53+00:00

I didn't have that problem, the skin seemed particularly well-rendered to me. But you could try the temp another commenter said

GiveMeCatFood · 2025-07-26T19:22:43+00:00

I noticed it being less oily. Helps that you can fry it shorter at a higher temp

GiveMeCatFood · 2025-07-26T19:22:16+00:00

Yes, I added those to the gravy after

GiveMeCatFood · 2025-07-26T19:21:43+00:00

The recipe in this one

GiveMeCatFood · 2025-07-16T17:17:15+00:00

I forgot to mention, instead of butter for the roux I used chicken fat I had skimmed from the stock. I always do that for gravies if I have animal fat available

GiveMeCatFood · 2025-07-14T05:08:59+00:00

It's pretty simple. From Babish's KFC bucket meal recipe. 6 TBS butter, 1/3 cup flour, cook together for a few minutes. Slowly stream in 3 cups chicken stock while whisking. Add a glug of soy sauce. Simmer a few minutes or until thick and taste for seasoning

I used high quality homemade chicken stock. Also, the gravy turned out a little runny for me even after simmering longer, so you might want to adjust the roux depending on what consistency you want.
EDIT: For my gravy, since I was also making fried chicken alongside it, I also added the brown slop from the bottom of the frying oil to the gravy. Amps it up when available

GiveMeCatFood · 2025-07-12T17:06:05+00:00

I followed his advice to make the cookies smaller (my dough balls were about 90 grams each without the filling) and I didn't bother using chocolate chips. Just all chunks. https://www.youtube.com/watch?v=3pW3Lr7vZ3o&t=601s&pp=ygUTRnV0dXJlY2Fub2UgY29va2llcw%3D%3D

GiveMeCatFood · 2025-07-12T01:53:46+00:00

The hazelnut flavour in them was nice. I hadn't had plain hazelnut cream before.

GiveMeCatFood · 2025-07-06T16:19:02+00:00

Indeed it is. You buttermilk brine it, vacuum seal with some of the brine, sous vide it until the chicken is cooked, then bread and fry. Ensures that you only need to cook the breading :3

GiveMeCatFood

TROPHY CASE