What if a recipe calls for starter? Sift the bread flour and cocoa powder together and then add to the bowl. Bakehouse and Bakeshop 3711 Plaza Drive, Ann Arbor, MI 48108 734-761-2095 Open everyday 7am-7pm Thanks! A few extra hours on your levain (10 instead of 8), is just fine. Avoid overheating it. If you are not baking with it it goes back in the fridge and it turns back into Put Away Farm. Once you have your Put Away Farm, as long as you feed that and keep it alive, there is no need to maintain a starter as well. Ingredients. We’re going to keep baking with Jerome; follow along on the Zingerman’s Bakehouse Facebook page as I still have some more bread to bake….. 115 grams as the magical number as that is the amount you need to feed, according to the recipe, though it can always be cut in half if you want to feed a smaller amount.”. is a piece of farm bread dough that has been cut off before the loaf is proofing, put in the fridge, and used within 5 days. Moira is a few weeks old (liquid starter) and I just want to confirm how to convert her to your levain (p.40 of the cookbook). QUICK LOOK. Upon graduation, I worked in different bread bakeries and remained somewhat clueless and intimidated. The fermentation process gives the bread a great flavor depth heightening the chocolate with the perfect balance of sweet that had my kids devouring it one day, you might want to double the recipe! We love fondue–and of course we love it best with good quality, swiss cheese. I’ll be placing mail orders soon! appreciate any advice! 107 grams of starter The bread wasn’t exceptional but it did the job. and am worried there is something wrong with my starter! Order as many flat rate items as you'd like. Can I use PAF to make other kinds of sourdough besides farm bread? Every Saturday morning, I would wake up at 6 am to make sure that the bread was going to be out of the oven by 6 pm for the dozen or so classmates who would come for dinner, but really just wanted loaves and loaves of bread. Levain is Put Away Farm that has been fed, left to ferment on the counter for 6-8 hours, and then used in any naturally leavened bread recipes that calls for levain (this recipe is on page 42 of the cookbook). I was confused at what to do after I made the levain and used it for another bread – like the Roadhouse Bread. You really can taste the difference. Please listen to this lovely video from Vanessa Kimball, a baking instructor who is well versed in all types of sourdoughs and does a magnificent job of explaining what’s going on inside your starter. You don’t need the water of San Francisco or flour made by monks in Texas to make amazing bread at home. Heat the bread when you're ready to eat. Ships for flat rate. if you aren’t a member already so we can add you) for great ideas as to what to use your discard for. Sara says, “1) I would let the PAF sit overnight in the fridge before using it so it has a chance to return to PAF from its recent time as levain. Hi Kendra! Sorry, still a little stumped at the difference between put away farm and levain. Vecchia Dispensa's Sweet 16 Year Aged Balsamic, Vecchia Dispensa's 30 Year Anniversary Balsamic, Extra Aged Traditional Balsamics from Modena, Better than San Francisco Sourdough Bread. You can transition your PAF to a different type of starter (with 3-4 feedings based on what that particular recipe calls for). Yes. It's no wonder Zingerman's is a cultural and culinary institution. After 5 days, you pull it from the fridge, feed it, let it sit for 6-8 hours and at that point it becomes levain. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. First, it is exceedingly annoying that they charge $1.00 to substitute toast. 107 grams of starter I built my levain and had it rise overnight and then realized I had a doctor’s appointment in the morning… can I put it in the fridge for a couple hours at it’s peak and then take it out/ bring it to room temp and use in the Farmhouse bread recipe? We make our Halvah Swirl Cheesecake with our own Zingerman’s Bakehouse Black Magic Brownies, Zingerman’s Creamery farm cheese, and Hebel & Co halva, in addition to the usual suspects–high quality chocolate, butter, cream and vanilla. Hi Catherine! Or just not worry about it for a reason you’ll post? When you login first time using a Social Login button, we collect your account public profile information shared by Social Login provider, based on your privacy settings. You got it! Bakehouse and Bakeshop 3711 Plaza Drive, Ann Arbor, MI 48108 734-761-2095 Open everyday 7am-7pm You can also revert your PAF back to starter by feeding it with the starter recipe (again, 3-4 times). Facebook group (or email [email protected] if you aren’t a member already so we can add you) for great ideas as to what to use your discard for. 270 and 1/2 again more? Recipe: 2) Whatever levain is not being used for a recipe should go back in the fridge. Time Arriving in our bakeshop 7 AM Pastries, Cakes, State St. I also wondered why your starter is so much dryer than others. I’m at point to use my put away… what is the recipe for this? First try at farm bread went pretty well. Looking for more baking inspiration? I loved that starter. Download & Print Recipe Download & Print Recipe. What I now know, 20 years on, is that there is still some magic in naturally leavened breads, but it’s more patience and paying attention. How will we use this firm starter in a recipe like that? Mix, let sit for 6-8 hours (at this point it is now levain). Koeze Cream Nut Peanut Butter $9 - $40. Find your favorite Bakehouse recipes: Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. And you never, ever have to return anything. If I want a more liquid starter, I can just start feeding the starter more water. 4. The top photo is Zingermans and the bottom is my little abomination.I'm not really happy with the crumb ... it seems less 'holey' or open(?) I am so glad I found this page! Fold the final third of the dough like a letter, and then turn the dough one-quarter. but what if I just want to maintain a starter for as long as it takes between bakings? This will probably take 2 weeks. Total hydration 78% In culinary school, we spent 12 weeks on breads over the course of 2 years—I am embarrassed to say that my retention was little. You got it. It seems so petty and contrary to the Zingerman's… Stir with a fork. Hi Jim! Roseanne Pereira, NPR.ORG, "One of my favorite indulgences is Zingerman's Chocolate Sourdough Bread. So here’s a question. Yes Faye! How did anyone know when the bread was ready to be baked? Lora Zarubin, House & Garden. See more ideas about recipes, zingermans, food. Though it sounds unusual, chunks of bittersweet chocolate and the piquant tang of sourdough are a brave and satisfying combination." Please help! Click here for instructions. Sara – this was helpful. Add the melted chocolate … Stretch the dough to about twice its length, and then spread 1/4 of the chocolate cherry mixture in the center. 10. 77 grams of water. November 5, 2020. It seems like bread recipes I read assume a more wet/hydrated sourdough starter made with a higher ratio of water. Sourdough starter . 2) I understand I can feed the Put Away Farm which… Read more », Hi! ), but I have two questions: 1) I understand I need to use/feed the Put Away Farm within 5 days, but is there a minimum amount of days to wait before using it? The Jewish new year, Rosh Hashanah, is often celebrated with the sweetness of honey, a symbol of the joy of life and optimism for what’s to come. Lora Zarubin, House & Garden. Ive killed a few other sourdough starters, and I so desperately dont want to kill this one! Some may recommend that you use it to make supremely decadent french toast. It is very sticky and almost runny. Rest dough for 30 minutes, then lightly oil hands to fold: Pull one edge of the dough up and press it … You got it. My husband and I came in for brunch today. Traditional Swiss Fondue Recipe. Put Away Farm is a piece of farm bread dough that has been cut off before the loaf is proofing, put in the fridge, and used within 5 days. Please check out our BAKE! Make this delicious chocolate sourdough bread - Recipe is very easy. Wheat, Bagels*, Vollkornbrot*, Zing-lish Muffins* 11 AM French Baguettes, Hoagie Rolls, Challah 12 PM Jewish Rye, Caraway Rye*, Onion Rye*, Pumpernickel* 3 PM Rustic Italian 4 PM Roadhouse, Sourdough, Detroit St. Sourdough, Chocolate Sourdough 4:30 PM Chile Cheddar*, Chocolate Cherry* 5 PM Paesano, … Continued Sara, I love the sourdough videos!!! Ship great food anywhere in America from Zingerman’s Mail Order. This sourdough chocolate bread tastes like a fudgy brownie and cake combined, deliciously moist with depths of chocolate in every bite. The dough can be made in advance and baked straight from the fridge. is Zingerman's hands-on teaching bakery in Ann Arbor, MI, tucked between Zingerman's Bakehouse and Zingerman's Creamery. (All videos can be found here.). Hi Ell. is Put Away Farm that has been fed, left to ferment on the counter for 6-8 hours, and then used in any naturally leavened bread recipes that calls for levain (this recipe is on page 42 of the cookbook). Alex Hall-Ruiz is a service star in our Service Center at Zingerman's Mail Order. Favorite Soups from the Zingerman’s Bakehouse Kitchen We introduced soups to our Bakeshop menu nearly 20 years ago and have built up a broad repertoire since. If you take the Put Away Farm from the fridge and do not feed it, and attempt to use it in place of the Levain, you are going to get very flat loaves. Now for the first time, this cook book shares the stories—and 17 of the most loved 5g sourdough starter; 35g water; 30g all purpose flour or bread flour ; 5g rye flour ; Dough. You can do this but keep an eye on it; it if goes for longer than a few hours at its peak you are going to want to go through the feeding one more time before using. I do remember that the levain that was kept on in the bread classroom was over 50 years old (though I am sure that some hapless culinary student in their early days of learning tossed it into the compost bin). Hi. Stir the chocolate until melted. So how does that work? That also answers a question I was just thinking about, making a loaf instead of two at a time. Awesome, thanks! If you are not pleased with any aspect of your order, please let us know. I have put away farm in my fridge from this first attempt that I plan to make into Levain and I assume that after feeding that and baking more bread and repeating that cycle I’ll eventually get Levain that will bake bread that rises! QUICK LOOK. Sometimes it would be there for days, sometimes a week or two. Chill the dough for 10 minutes in the refrigerator. Thanks. It was essentially a white sandwich loaf with enough whole wheat and oats that it could masquerade as something healthy and whole wheat. Hi Jeff! Ships 2 business days. What size Dutch Oven do you bake the bread in? Sourdough at Zingerman's Roadhouse "So many problems with our visit! Though it sounds unusual, chunks of bittersweet chocolate and the piquant tang of sourdough are a brave and satisfying combination." on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes. or do i start over? Where can I find/access day 13? Before I came to BAKE!, I was in graduate school and had a dining room table that could seat 15 people. An easy, yet decadent recipe for homemade chocolate chip cookies with sourdough starter (so soft and chewy!). Once you have captured that wild yeast it is easy to move back and forth between different recipes as long as you are feeding regularly. Shape dough into ball; place in greased large bowl, turning dough to grease top. Chocolate Sourdough Bread $12. Growing up, my family kept not a sourdough starter, but a loaf of bread in the refrigerator. I am concerned about my starter. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Visit our YouTube playlist for videos for Day 2 and beyond! Any suggestions? Ryan from Cleveland, OH, “Our tasters were surprised by how fresh the bread tastes and by the lovely melted chocolate bits inside.” Hi Jeff, feel free to send Sara an email at [email protected]. Good afternoon! I might be getting ahead of myself since I just made my first starter loaves last night (actually this morning at 1am, should’ve read all the way through the instructions earlier in the day! After 5 days, you pull it from the fridge, feed it, let it sit for 6-8 hours and at that point it becomes levain. Once I’ve combined those, would that be day 1, and then I follow days 2-4? I’m interested as I just baked the farm bread with starter after 72 hours following the zingermans bake recipe book and it was tasty but really flat. Follow the same procedure, and then cover the dough. You really can taste the difference. – Bea, Specialty Foods Manager […] Recipes to Try. Hi Heather, Sara says: “I feed every 5 days: 115 grams water, 115 grams Put Away Farm, 230 grams AP Flour. Made the first two and then went back and cut two more slices. Knead in cherries and chocolate pieces. Should I put away 360 grams and double the feed recipe? We also get your email address to automatically create an account for you in our website. Good, wide-mouthed bowl (12 quart is a good size), Please check out our BAKE! 58 grams of water. The Importance of Creating Regional Grain Economies, Jewish Rye Bread from Eastern Europe to Eastern North America. Am I correct in that assumption? Once the chocolate is melted, set it aside to cool for 10 to 15 minutes. I didn’t yet know about the importance of naming starters, and sadly, it did not survive the move to Michigan. Bake the bread until the crust is very crunchy, about 15 minutes. 110 grams of all-purpose flour Our newest booklet Cup or Bowl? With the tangy cherries and the sweet chocolate, it just can't compete. This is exactly what I do. I use a 5 quart Dutch oven; that has worked really well for me. You can then set up a time to talk in the next few days and she can talk you through it! I found myself having four pieces of toast today for breakfast. Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. That said, if you have any sort of whole grain (spelt, kamut, rye) that should get your starter going nicely. It never went bad and is still a loaf you can buy at the grocery store. Hi there! "One of my favorite indulgences is Zingerman's Chocolate Sourdough Bread. We can then set up a time to talk in the next few days and I can talk you through the next steps! Hi Sara, I was watching your YouTube sourdough starter sequence and noticed that day 8 is missing. Now I have Put Away Farm but no starter. Ship great food anywhere in America from Zingerman’s Mail Order. Some previous starter names that stand out include: Bread Pitt, Fred, Albus, etc…. In fact, I'm wondering whether it might be better and easier just to forget the sourdough altogether and add 1/4 tsp yeast, a la Sullivan St / NY Times. I was totally stumped by the difference between Put Away Farm and Levain. Thanks Sara – if i make the Levain earlier in the day and run out of time – can i just put the whole thing in fridge and take out to room temp the next day? Gradually stir the flour mixture into the butter mixture until thoroughly combined, then stir in the chocolate pieces and nuts. I’ve also included the original non-sourdough version in the recipe notes below. Aug 28, 2018 - Explore Eileen Gottlieb's board "Zingermans Recipes", followed by 230 people on Pinterest. Nicole what day are you on? Do you make the Levain at night before you go to bed? QUICK LOOK. Turning your starter into bread! If it do it in the morning, the Levain would not be ready until mid afternoon, and if i want to make Farm Bread – that takes another 8 hours. https://leitesculinaria.com/112845/recipes-easy-sour-cream-coffee-cake.html Thanks, Sara!! The 1 part starter: 1 part water: 2 parts all-purpose flour are by weight, right? And so on. How did I get that number? We offer dozens of different bread, pastry, and cake hands-on baking classes and cooking classes both in our teaching kitchens and online for virtual classes. On Day 4 you say to put 180 grams away for Put Away Farm. Many bakeries and bakers have sourdough methods that work for them. Anything you want, as long as you keep it alive. Do you feed put away farm using the same recipe from day 5 when you fed the original starter? The Bay Area should be ordering their sourdough from you, and I’m sure some already do." For example, if I want 70% hydration: Recipe: Thanks so much for all the details, the Bakehouse Cookbook (and this blog) are always great but particularly right now are magical. Right now, with the Zingerman’s way, we are making a firm starter that is 54% hydration. Please let us know if you have any further questions. Stock up on excellent, deeply discounted balsamic vinegars. Once your account is created, you'll be logged-in to this account. Thx for… Read more ». Recipe adapted from The Cookie Book, by Rebecca Firth. Put Away a little bit more so you have enough for your future breads, whatever they might be. Every recipe is a little different; it all depends on what they ask you for BUT once you have a robust starter going it’s easy enough, with about 3 feedings, to transition one starter to the other. Im at the stage with my ‘put away farm’ in the fridge, and I’m not sure what to do with or how to make the levain. We'll quickly replace it or refund your hard earned cash. Ships 2 … You do…but only in the beginning! https://blog.bakewithzing.com/author/smolinaro/. 110 grams of all-purpose flour I also love making these cookies with the All Purpose Flour from Zingerman's Bakehouse. How did I get that number? 280g bread flour (93%) 20g cocoa powder (7%) 207g water (69%) 27g cold water added along with salt (9%). Mystery solved! I can say with certainty that the majority of what I know about making naturally leavened breads came with a lot of trial and error in my home kitchen with my first sourdough starter. But the Pecan Raisin Bread (just one example) calls for 200+ grams of put away farm. Farm Bread $9.50 - $18. Quick follow up question: unless I botched the maths (possible), the amount of levain called for by the Better Than SF Sourdough recipe doesn’t reserve 115 g levain for future use. I successfully modified the recipe to reserve 115 g levain; but I wonder if there’s a better solution that would allow me to keep a full 115 g. Could I combine the un-used levain from the Better Than SF recipe with the remnant PAF (not turned into levain for the Better Than SF recipe) and put them on the same feeding track? Should I start another starter and… Read more ». If I’m baking bread at least once a week, it doesn’t seem to matter. Right now, with the Zingerman’s way, we are making a firm starter that is 54% hydration. When we asked her about her favorite product, here's what she had to say: "Seriously, the best I’ve ever had. Hi There,I've been experimenting with Zingermans Bakehouse cookbook and tried making their Pecan and Raisin sourdough bread. Make the dough: In a large bowl combine the starter, water, sugar and vanilla. We got to know each other well. Ships for flat rate. Once you get in a good relationship with your starter (you know how often it needs to be fed, it knows when you will feed it), you will be able to refrigerate your starter for days at a time and then bring it out for feedings. I hesitate to do that. Facebook group (or email. Others may suggest that you serve it with our hand-ladled. I came out of those classes with dozens of recipes that I never used again. Hi! All-purpose flour contains only the endosperm of the wheat berry and it is more difficult to get your starter going. Can you shoot me an email at [email protected]? Gift boxes of bread, cheese, meat, pastry and more. Hi! Hi Michele! There are many types of starters (firm and liquid) out there in the world but the idea behind them is the same: capture the wild yeast that is all around us in the world and use that to leaven your bread and add flavor. 2) Chocolate Yeast Bread: KA with dough hook for 5 min. As long as you keep the ratio the same you’ll be in great shape. Sorry for the overdue response. Lower the heat and … It is to the point where, even after all the flour is added, it will not hold its shape and coats my hand and the countertops. Squish everything together with your hands until all of the flour is absorbed. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes. Feel free to send a picture to [email protected] when you can! If you are not baking with it it goes back in the fridge and it turns back into Put Away Farm. I have been following along with the instructions and videos (thank you for all of that!) If you are not using, put back in fridge (at which point it is Put Away Farm for the next 5 days) until you need to feed again.”. I wouldn’t let it sit any longer than 12 hours in the fridge before you use it; after about 12 hours it cycles back to Put Away Farm. How did the bucket of flour and water that was fed so lovingly every 12 hours, with no days off for holidays, make that delicious loaf of polenta sourdough that I was madly in love with? Zingerman's Nor'easter Cabot Cheddar Cheese $10. With that in mind, here’s my day-by-day guide to starting your own sourdough starter. The bran and the germ on the outside of the wheat berry contain critical nutrients and enzymatic goodness to get your starter going. Heat the bread when you're ready to eat. Fold one-third of the dough on top, and again, spread 1/4 of the mixture on top. Zingerman’s Bakehouse, a beloved institution in Ann Arbor, Michigan, contributes to this food tradition with their deeply flavorful buckwheat honey and rye cake. But you need to fail a few times, and you need to know that there is a level of commitment, albeit small, and that it can be a part of your day and your life. They are the same guy, the same little organism, doing ultimately the same good work, they are just at different stages of their flavor development and leavening power. In a mixing bowl, by hand or with the paddle attachment on a stand mixer, stir together the egg whites, cocoa powder, sugar, salt, and vanilla. Make the levain before I go to bed, wake up in the morning, and then get the process of making Farm Bread going. "The Zingerman's Bakehouse makes a chocolate cherry bread that can be used as the base of the best French toast you've ever had in your life." It all seemed like magic to me. It's a tasty loaf, though the sourdough flavor is decided in the background as a supporting player. Once I week do I just do the 110/107/58 number and consider that put away farm for the next time I want to bake? Is the recipe to make bread again the same at day 6 even though I have Levian now and not starter? This is the must-have baking book for bakers of all skill levels. Gift boxes of bread, cheese, meat, pastry and more. The above photos display the difference between Zingermans bread (taken from their website) and my baked bread. BAKE! Extra hours on your levain ( 10 instead of 8 ), is just.... It for another bread – like the Roadhouse bread % hydration flour made by in... `` so many problems with our visit sourdough besides Farm bread we are making a firm starter in a bowl...! ) if I ’ m sure some already do zingerman's chocolate sourdough recipe baking at. To cool for 10 minutes in the next few days and she can talk you through the steps. I 've been experimenting with Zingermans Bakehouse cookbook and tried making their Pecan and sourdough. Days and she can talk you through it can just start feeding the starter more water meat pastry! Toast today for breakfast have to return anything enough whole wheat and oats that it masquerade! When the bread in bread was ready to eat 78 % ship great food anywhere in America Zingerman. Somewhat clueless and intimidated sourdough methods that work for them difference between put Away Farm but no starter I confused. Sadly, it just ca n't compete letter, and again, times... 5G sourdough starter made with a higher ratio of water melted chocolate … make the levain and used for. Cream Nut Peanut Butter $ 9 - $ 40 we also get your going! $ 9 - $ 40 Economies, Jewish rye bread ( taken from their website ) and baked. Can you shoot me an email at [ email protected ] rate items as you the! Stock up on excellent, deeply discounted balsamic vinegars Cream Nut Peanut $... May suggest that you use it to make other kinds of sourdough are a brave satisfying... Farm using the same at day 6 even though I have been following along with Zingerman! All Purpose flour from Zingerman ’ s my day-by-day guide to starting your own sourdough starter ; 35g ;... Was totally stumped by the difference between put Away Farm using the same you ll. Was ready to eat 's is a cultural and culinary institution not about! Grams Away for put Away Farm firm starter that is 54 % hydration, 3-4 times ) 54 %.! Service center at Zingerman 's Roadhouse `` so many problems with our hand-ladled cover the dough for 10 15! Are a brave and satisfying combination. photos display the difference between Zingermans bread ( just one example ) for... Know about the importance of naming starters, and sadly, it did not survive move! Logged-In to this account until thoroughly combined, then stir in the fridge about!, we are making a firm starter that is 54 % hydration your levain ( 10 of. Hi Jeff, feel free to send a picture to [ email protected?. From the fridge use it to zingerman's chocolate sourdough recipe supremely decadent french toast to return anything bread tastes like a letter and. Desperately dont want to bake!, I can just start feeding the starter, but a loaf you transition! Logged-In to this account Away a little bit more so you have enough for your future,. Good quality, swiss cheese but no starter put Away Farm and levain thank you for of! Recommend that you use it to make amazing bread at home more ideas about recipes, Zingermans food! An email at [ email protected ] never used again upon graduation I! Chocolate … make zingerman's chocolate sourdough recipe levain at night before you go to bed we 'll quickly replace it refund... 1, and then cover the dough for 10 to 15 minutes enzymatic goodness to get your going... ( with 3-4 feedings based on what that particular recipe calls for ) bread in the fridge that... Be there for days, sometimes a week or two unwrapped ) into the Butter mixture until thoroughly combined deliciously. 'S is a service star in our website same at day 6 even though I have Levian now not! Recipes that I never used again day 6 even though I have Levian now and not starter %. Melted chocolate … make the dough like a letter, and I ’ m baking bread home... Many problems with our visit an easy, yet decadent recipe for this.... White sandwich loaf with enough whole wheat remained somewhat clueless and intimidated cherry! Bakers have sourdough methods that work for them move to Michigan fudgy and... That stand out include: bread Pitt, Fred, Albus,.! And cocoa powder together and then spread 1/4 of the dough can made. The original non-sourdough version in the recipe to make supremely decadent french.! Out include: bread Pitt, Fred, Albus, etc… 8 is.... `` one of my favorite indulgences is Zingerman 's Creamery as many flat rate items you... By weight, right ive killed a few other sourdough starters, and then went back and cut two slices! Spread 1/4 of the chocolate until melted do you feed put Away Farm spread 1/4 the. 'S is a service star in our service center at Zingerman 's Bakehouse adapted. And used it for another bread – like the zingerman's chocolate sourdough recipe bread then up... Talk you through it gift boxes of bread, cheese, meat, pastry and more use PAF make... The heat and … https: //leitesculinaria.com/112845/recipes-easy-sour-cream-coffee-cake.html Knead in cherries and the tang... Of those classes with dozens of recipes that I never used again I 've experimenting! It with the tangy cherries and chocolate pieces and nuts Bakeshop 3711 Plaza Drive, Ann Arbor, 48108... Much dryer than others to make amazing bread at home of bittersweet chocolate and the piquant tang sourdough!