I have been playing with adding nut butters to my doughs; I love nut butters, especially almond butter, so for me to mix of sourdough with nut butter seemed like a marriage made in heaven, and I can now report, that sourdough loves them too!
This loaf was made by adding peanut butter to a portion of my starter Star. The loaf came out beautifully, it was very sour and only very slightly nutty, so next time I did things differently.
In this loaf, above, I added 100g of almond butter to the dough and again it was lovely, with a hint of nuttiness and extra sourness.
The texture and outcome was lovely, and you can see the crumb below.
So in this loaf, above, I went further and added 200g of almond butter to my standard master recipe dough, as you can see the dough was wonderfully firm, and the colour from the nut butter spread through it.
This photo below shows just how much the dough grew with the added almond butter..
And this one shows just how lovely and firm the dough became after it’s final prove in the fridge..
So good! The flavour was nutty and sour and highly recommended. The loaf baked to a lovely crust, with a soft, tasty interior, packed full of the goodness from the almond butter and the extra protein.
The outcome of these loaves and experiments is to say…try it!
Adding nut butters to sourdough works really well. There needs to be enough to taste it if you want the nuttiness, or if you’re looking for a way to make your loaves more sour, try adding 50-100g peanut butter to your dough – it works!
Note: I use nut butters that are made from 100% of the nuts only, with no other additions. If you use nut butters with added salt you might want to reduce the amount of salt that you add to the dough.
To make your dough, use your standard process, I always use my master recipe, and add your portion of nut butter right from the start with everything else.
The dough will be sticky initially but as you work with it the stickiness will reduce and the nut butter will become incorporated.
The dough will be lovely and firm, and the oils from the nut butter will work through the dough without it getting slimy.
If you try it, let me know!
