Why not a sourdough version?

Why not indeed? Ever since friend and reader Kristin wrote in to suggest I employ my bread starter to make onion rings, I’ve been battering everything in sight with Kentucky sourdough. Of course, not being made of San Francisco critters, my Midwestern starter can’t properly be called “sourdough”, but “sourdough apple fritters” sounds a lot better than “natural levain fritters”, donchathink? Here you go:

1 1/2 cups sourdough starter
1/4 milk (or water or beer)
1/4 teaspoon salt
1/4 teaspoon fresh ground cinnamon
A few gratings fresh nutmeg

Stir until blended, dip and fry!

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2 Responses to Why not a sourdough version?

  1. John says:

    Why not a doughnut version? That’s the kind of apple fritter I know and love. I love your blog,you should have a show with the sense of humor you have and the way you make these re ipes easy to follow for us amateurs-btw,I have a recipe of your danish dough parked in the fridge now,made with the Danish butter.So far it’s the best dough I believe to have successfully laminated since I started doing laminated doughs recently.When I can swing it,from now on I’ll use the Dansk butter,good quality American when in a pinch!

    • joepastry says:

      Woohoo! How did the Danishes turn out, John?

      Thanks so much for the kind words. I greatly appreciate them. As far as a show goes believe me, I have a great face for the internet. I’m where I belong!

      As far as the apple fritters in doughnuts shops go, those are usually just scraps of yeast doughnut dough (the holes, corners and whatnot) mixed together with some canned apple pie filling and fried. Give it a try!

      Cheers,

      - Joe

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