Comment on Quick Butternut Squash Sourdough by nancy brown.
This looks really yummy Chantal and I am interested in trying the pre-ferment. I am puzzled by something. The recipe states 1 cup of water for the pre-ferment but does not include water at all in the very first step of mixing the 1/3 cup apples, 1/2 cup buckwheat and the yeast. Should it not be mixed with some water? Does it just stay dry like that until later when the 1/2 cup water is added?
nancy brown Also Commented
Quick Butternut Squash Sourdough
Hi Chantal. Yes I added salt, though it doesn’t taste salty enough for me. I will try adding some coconut sugar or some type of sweetener next time. Thanks!
Quick Butternut Squash Sourdough
Thanks Chantal. I was wondering about something regarding the squash bread I made. I find it a little bland tasting and am wondering if it’s because of the teff? Or perhaps the teff is a denser flour that by weight was more than the buckwheat would have been, which is why I needed more water, therefore diluting the dough somewhat?
Quick Butternut Squash Sourdough
I tried it today Chantal with a few changes and it turned out great! I used teff to replace all the buckwheat and I also used only sourdough starter (teff) instead of yeast. One other change was the addition of 1/2 cup fresh cranberries cut in half with the chopped apple, just because I had them around and I love them. I found that I needed more water than the recipe called for, possibly due to using teff instead of buckwheat? Anyway, another great recipe. Thanks Chantal!
Recent Comments by nancy brown
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Thanks Chantal. I give it a try.
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These look wonderful Chantal! Any chance sourdough starter could be used in place of the yeast?
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Thanks Chantal. I tried this yesterday, following your recipe exactly except I used ground sunflower seeds rather than tiger nuts.The only other change was that I needed more water than the recipe stated (1-3/4 cup). It turned out beautifully and looks just like yours in the pictures. I decided to weigh all my ingredients and record the amounts for the future. I am wondering why you use cups rather than weights as there can be so much variation cup to cup among the different grains and flours? Thanks for your wonderful recipes!
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Thank you Chantal. I love tiger nuts and have baked with the flour, but it’s expensive and not easy to find, which is why I wondered the reasons for using it. I would like to try other seed flours too and will experiment.
Gluten-Free Sourdough Without Psyllium
Chantal can you say what tigernut flour does for this recipe and why you chose it?
