After much contemplation, I finally decided on the Oatmeal Twists, which the Babes baked in June.
Unfortunately due to poor reading skills my bread was a flop. Somehow I completely overlooked the use of a starter. When reading the recipe I was slightly confused by direction to "slowly add the dry ingredients to the starter" but I convinced myself the starter was the milk, water and butter I had just mixed together. Even when I combined all the ingredients and got a thick dry dough that required more kneading than I thought necessary, I just kept on working. I knew something was wrong, I reread the recipe to check my measurements, but still didn't see that one line at the top of the ingredient list that said sourdough starter.
Even though I was 100% certain the final product would not be a success I went ahead baked the dough off. The final result was a dense, rather bland, oatmeal roll. It was palatable when smothered with butter and jam, but what isn't.
This recipe is going on my try again list, I will let you know if I have better luck the second time around.
from Paulchens Food Blog
700 g sourdough starter
(or poolish/starter of 350 g all-purpose flour mixed with 350 g water and 2 teaspoons yeast. Sit 3 hrs, stir down, put in fridge overnight, or at least 8 hours- use where recipe calls for sourdough starter.)
320 g all-purpose flour
230 g whole wheat flour
1/2 teaspoon active dry yeast
115 g rolled oats, coarsely ground in a food processor
15 g salt
1 1/4 cup water
1/4 cup buttermilk
1/4 cup unsalted butter, melted and cooled
100 g pecans, chopped
Mix the flours together with the yeast, oats and salt. Stir the water, buttermilk and butter into the starter. Slowly add the dry ingredients to the starter mixture until a soft dough forms. Let sit 10 minutes.