A Sour Recipe: Vegan Enriched Sourdough
Versatile vegan brioche dough for all kinds of sourdough pastry
Sourdough pastries have been my favourite thing to make the past months even though at some point they were my least favourite thing to make. Mostly because it’s a challenging proofing process and it take quite some time from beginning to end. With all doughs I’ve encountered in my time as a baker, the moment it clicks and you get it right a few times and the process and its ingredients make sense it becomes enjoyable and the more you understand each ingredient the easier it is to adjust.


When I started offering cinnamon buns and cardamon rolls they became quite successful and some of my customers were asking me to offer a vegan version as looking at the buns and rolls while picking up their bread was quite tortuous. So I spent a couple weeks testing doughs and eventually came up with a rather simple substitution for eggs and dairy. I find that sourdough brioche doughs are rather forgiving in regards to fat and hydration and work with pretty much any liquid and fat. Since I often replace eggs with apple sauce and milk with oat milk, I find that there is even a nicer taste to them as those add layers of taste that eggs and normal milk don’t even give. If you want to learn more about ingredients and their function in the dough go ahead and read this article here where I explain ingredients and what they do.
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