Adjacent · adjacent
Lemon Knot Cookies (Sourdough Discard)
- True hydration
- not recovered
- Salt
- not recovered
- Inoculation
- not recovered
- Total flour
- not recovered
- Total dough
- 100 g
Formula
| Ingredient | Grams | Baker’s % | Notes |
|---|---|---|---|
| All-purpose flour | not recovered | not recovered | 3 cups |
| Sugar | not recovered | not recovered | 1 cup |
| Unsalted butter, softened | not recovered | not recovered | 1/2 cup |
| Large eggs | not recovered | not recovered | 3 |
| Sourdough discard, unfed, room temp | 100 | not recovered | |
| Baking powder | not recovered | not recovered | 1 tbsp |
| Lemon zest | not recovered | not recovered | Zest of 1 lemon |
| Vanilla extract | not recovered | not recovered | 1 tsp |
| Salt | not recovered | not recovered | 1/4 tsp |
| Milk | not recovered | not recovered | 1-2 tbsp, only if the dough feels dry |
| Powdered sugar | not recovered | not recovered | Glaze: 1.5 cups |
| Fresh lemon juice | not recovered | not recovered | Glaze: 3-4 tbsp |
| Total dough | 100 |
Hydration
Hydration not recovered.
Scale
Process
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in discard, zest, and vanilla. Whisk flour, baking powder, and salt separately. Add dry to wet, mixing to a soft dough; milk only if too stiff to handle. Chill 30 minutes. Roll ~2 tbsp dough into a 6-inch rope and tie loosely into a knot.
Bake
350 F for 12-15 minutes, until bottoms are lightly golden. Tops should stay pale. Cool completely, then glaze.
Outcome
Baking powder does all the lifting. The discard contributes tang and slight chew, not leavening.
Next action
Reduce other liquids slightly to account for the discard's moisture.