First time making pastries with natural leavening! Made stiff levain (50%) using sourdough starter and adapted this recipe for 30% inoculation, adjusted other ingredients for the extra flour in the levain (x1.15). No bulk ferment, just 8 hours proof at 23c. For the dough, added cinnamon and peel of 3 small homegrown oranges. Glaze made with Ginjinha instead of Porto. It did not double and it still a bit dense, too sour. Maybe the leavain was not at it's peak.
Very good. A little bitter maybe because I didn’t add any flavored collagen and I ran out of maple syrup, but once I added in the sweetened creamer, marshmallow, and whipped cream it was definitely sweet enough. The boys loved and josh said he would have never even known had I not told him. I also added a couple drops of peppermint extract to mine and it was even better
