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Matcha Biscotti using Homemade Sourdough Starter
Matcha Biscotti using Homemade Sourdough Starter

Before you jump to Matcha Biscotti using Homemade Sourdough Starter recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.

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Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that difficult. It’s related to being practical, usually.

We hope you got insight from reading it, now let’s go back to matcha biscotti using homemade sourdough starter recipe. To make matcha biscotti using homemade sourdough starter you need 11 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Matcha Biscotti using Homemade Sourdough Starter:
  1. Provide 50 grams ○ Bread (strong) flour
  2. Prepare 50 grams ○ Cake flour
  3. You need 25 grams ○Almond flour
  4. Get 25 grams ○ Homemade sourdough starter
  5. Use 8 grams ○ Matcha
  6. Take 30 grams ○ Raw cane sugar
  7. Use 30 grams ● Soy milk
  8. You need 1 ●Egg (medium size)
  9. You need 40 grams Candied lemon peel
  10. Use 60 grams Mixed nuts
  11. You need 60 grams White chocolate
Instructions to make Matcha Biscotti using Homemade Sourdough Starter:
  1. Put the ○ ingredients in a food processor.
  2. Process until blended.
  3. Transfer to a bowl, add the ● ingredients, and use a spatula to fold the batter.
  4. Add nuts of your choice plus chopped up chocolate and candied lemon peel, and fold in.
  5. Form into a rectangular shape on a silicone baking pad, and leave overnight.
  6. The next morning. I left this in the vegetable compartment of the refrigerator for 14 hours.
  7. Bake for 20 minutes at 355F/180C. Cut into 1 cm slices when cool, turn the slices on their sides and bake at 320F/160C for 15-20 minutes.
  8. Cool on a rack.

This Sourdough Biscotti Recipe is flavored with Cinnamon Spice and a fun and tasty cookie to place on your cookie tray! A unique way to use your starter! I've made sourdough biscotti before, so I knew it was good. Start baking sourdough bread at home with a new yeast starter! I created my sourdough starter years ago, and it's the same one I use to this day.

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