This week I attempted to bake a sourdough version of my cinnamon buns, loosely inspired by watching the documentary series Cooked on Netflix, which I highly recommend (thanks to my friend Jude for the tip off). In the series Professor Michael Pollan talks at length about sourdough and it motivated me to have a crack at converting some recipes that I usually make with organic baker’s yeast. Previously I have made a recipe for rich sourdough by brilliant French chef Sebastian Boudet, with limited success, but I wanted to have a go at completely adapting one of my own and monitoring the results.
So here is my first go. In total they took three days to make, and I used a similar method to my light sourdough bread, which in truth didn’t quite get me to where I wanted to be. The rise was particularly disappointing, leaving me with more of a biscuit texture than a dough, but I’m not going to let that deter me from having another bash. I’ve been reading a lot of articles online from those with way more experience, and I’m going to try adding more sourdough culture next time, as I think that the richness of the dough is inhibiting the normal activity that I’d expect from the sourdough. In the immortal words of Jay Z “you learn more from failure than you do from success”. Onwards and upwards!