The plan was to create a sourdough flavored and partially leavened cake doughnut. But as we tinkered with and observed our batter we noticed a foundation of active yeast that could possibly lighten our doughnut without the additional use of chemical leavening. I dropped the batter into the fryer to test my observations. The batter expanded. The exterior browned and became craggled and crispy. The interior was light, moist and fluffy. The flavor was sweet and aromatic with vanilla. The tang of the levain rounded out the bite. To make doughnuts proper, I went back to our dropped doughnut technique of extruding sticks of batter. I dressed the sourdough sticks 3 ways: cinnamon-cardamom sugar, vanilla glaze, chocolate glaze. The doughnuts are delicious. The tinkering allowed me to get somewhere I didn't even consider possible.
December 15, 2008