u/AikeCooking

If you're as obsessed with sourdough as I a you know it's family —and family travels together!
This year, my starter had the coolest adventure yet: taking a road trip from the US to Canada, flying across the ocean to France, and flying all the way back home.
Proof that when you love your sourdough, it travels everywhere with you!
Have you ever traveled with your sourdough starter?
Let me know in the comments!
#sourdoughstarter #sourdoughtravels #worldtraveler #bakingcommunity #sourdoughbaker #travelingwithstarter #sourdoughlove

Oromo is a traditional dish from Kyrgyz cuisine, consisting of a rolled dough with a filling, steamed to perfection. Here's a sourdough discarded recipe:
Ingredients:
For the dough:
• Flour - 250 g
• Water - 2 tablespoons
• Egg - 1
• Salt - 1 tsp
• Sourdough - 200g

Instructions:

1. Dough: In a bowl, mix the flour, salt, and egg, sourdough.Gradually add water and knead a soft dough. It should be elastic but not sticky. Let the dough rest under a towel for 30 minutes.
2. Filling: Traditionally it is made with ground meat with little chopped onions, in my case I used little chopped veggies, I cooked them on a pan with olive oil for seasoning, used fish sauce and soy sauce.
3. Shaping: Roll out the dough into a thin sheet, about 1-2 mm thick. Evenly spread the filling over the dough.
4. Rolling: Carefully roll the dough with the filling into a log. Then coil the log into a spiral shape.
5. Steaming: 30 minutes
   #asianfood #oromorecipe

Looking for the perfect way to say "I love you" .Skip the store-bought flowers and bake a bouquet that tastes even better than it looks! This sourdough rose recipe is a beautiful, edible tradition in my home and a favorite of my daughter’s.
I’m sharing a refined method to make these roses even more delicate, pillowy, and easy to handle—the perfect handmade gift .

1. Stiff Levain (Prepare 8–12 hrs before):
   Mix 30g starter, 10g sugar, 80g water, and 100g flour. Cover and ferment overnight.
2. Main Dough:
   • All Stiff Levain
   • 500g Flour
   • 70g Sugar
   • 180g Milk
   • 2 Eggs
   • 80g Softened Butter
   • 1 tsp Vanilla Extract
3. Instructions:
   • Mix: Combine everything except the butter. Once the dough is cohesive, add softened butter and knead until smooth and elastic. Let it ferment until it doubles in size.
   • Shape: Divide the dough into 20g pieces. For each rose, overlap 3 small circles in a row. Fold the row in half and roll tightly from one end to create the rosebud.
   • Proof: Place in a muffin tin, cover, and let rise for about 1 hour until puffy.
   • Bake: 350°F (180°C) for 30 minutes or until golden brown.