Milk bread with sourdough starter

What a surprising flavor profile - milk bread with sourdough starter?? After hydrating my 7-month-old starter, the flavor was very good, like buttermilk pancakes but fluffier.

Here were my notes from this experiment:

2/17 3pm: fed 20g very old hoochy starter with 110g water, 110g ap flour

 

1am: starter doubled; took 20g of the starter and repeated; kept the preview 3pm starter to see where it stops doubling

 

10am: starter doubled, 3pm starter was quite strong, a little bit alcoholic, I will feed the newest one one more time and then bake with it, but I turned the original discard into a sourdough (its in its first proof right now)

 

10pm: starter is PERFECT, it tripled, and is super pungent, I started making the bread; I needed 85g of this

Because I also wanted to try some and record a loaf for IG, I'm making 1 and 1/6 loaf (1/6 instead of the usual 1/3 split because I made the perfect amt of tangzhong for two loaves and so I will use 1/2 of this tangzhong for an actual matcha order and the rest for this sourdough milk bread, but I didn’t want to sacrifice too much from the main loaf

So multiplied everything by 1.16

350g flour

47g sugar

116g milk

14g milk powder

64g egg (1 full egg + like 2 tsp)

7g salt

99g starter

64g butter

 

 

Then I let it rest overnight in the oven. It was really elastic before going in

 

10am 2/19: really sticky and hydrated, so I floured everything, the cutting board and the top of the dough to roll it out, I divided into 3 balls for a loaf and 1/2 ball for my own sample. I rolled it out, rolled it up, then put it in the oven and covered it with a towel to rise for 3 hours.

 

Baked for 350 for 30 min/until golden brown.