Thread: Who bakes bread?

Father’s Day feast included some more of that starter from Giza, coupled with Kamut, light spelt, and hard white flours.

Had an abundance of starter ready so decided to make some sour dough nuts for a trial after seeing how awesome the waffles are.

Made the dough last night and left it to ferment all night in the fridge then today rolled out the dough, using a bowl and a shot glass to creat my pattern.
Left them to rise an additional 1.5 hrs on the counter on greased parchment.

Used the deep cast iron skillet for my fryer.

Things grew almost double when the dough hit the oil.
Finished them in cinnamon sugar and have cardamom and cinnamon in the dough as well.

Felt they couldn’t turn out better, and when still warm,, wow, so decadent.
Hope y’all had a good Sunday..