I hope everyone has been doing well during the Covid-19 pandemic. It has been difficult not working and for some time I wasn’t interested in picking up my camera. I had turned to pandemic baking as a creative outlet.
Mid April I decided to make a sourdough starter from scratch. With the help of my friend @uncle_matt_thebaker I was able to get a successful starter after 11 days. I have been enjoying finding different recipes besides bread to make with the sourdough starter.
After a while, I finally decided to put my baking and photography together. Enjoy.
Sourdough Crumb Cake
This is seriously the most incredible crumb cake. I LOVED crumb cake as a kid, but haven’t had it much as an adult…. until now. I had to slow down on making it, because we would devour the whole thing in a day.
I substituted corn starch for potato flour because I didn’t have any. The first time I made it I used a 8″ square pan as I didn’t have a 9″. The other times I made it I used a larger pan (9×11 or 9×13) and I HIGHLY recommend. The cake wasn’t as high and it was super moist. You’ll have to adjust baking times.
Cinnamon Apple Breakfast Pastry
This is OUT OF THIS WORLD! Another item that I could eat the whole thing in one sitting.
So I don’t have gluten free flour, so I made it with regular flour. SO SO good!
Italian Rainbow Cookies
My son Ryder wanted to make these and found the recipe. I helped where needed, but he did a really good job!
I’m pretty sure this is the recipe we used: https://www.tastingtable.com/cook/recipes/italian-rainbow-cookie-recipe
My other son, Mason, found a recipe for apple turnovers. Personally, I prefer Cinnamon Apple Breakfast Pastry shown above, but these were good too! I’d add some more apple if we were to make it again. https://www.tasteofhome.com/recipes/apple-turnovers/
I hope you enjoyed some of my pandemic baking. I’ve been slow on blogging and am actually getting back to working next week!