Sour Dough French Bread

Sour Dough Bread 

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 to 1 3/4 cups warm water (110° to 115°)
• 1/2 cup Sourdough Starter
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 teaspoons salt
• 4-1/4 - 4 1/2  cups all-purpose flour
• CornSTARCH WASH:
• 1/2 cup water
• 1-1/2 teaspoons cornstarch

• Directions

  1. In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough.
     
     
     1. Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
     2. Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
     3. With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves.
     4. Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.  

1 piece: 116 calories, 2g fat (0 saturated fat), 0 cholesterol, 237mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein.

 Sourdough Cheddar Biscuits

Ingredients:

- 1/2 c (125g) sourdough

- 3/4 c soy milk

- Stick of butter, grated

- 1 tsp sugar

- 4 oz cheese

- 2 c flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

- 1 tsp garlic powder

- 1 tsp garlic powder

- 1 tsp Italian seasoning

__Instructions:__

Measure and mix dry ingredients in medium-large bowl. Measure starter, sugar, milk. Grate cold butter in to liquids. Mix, and combine with dry. Mix with hands. Roll out somewhat thick. Cut circles with small cup. Place on greased foil-lined baking sheet.

Bakes at 400 for 15 min, makes 9-12

• or  

Sourdough Discard Biscuits

Ingredients:

1 cup sourdough discard (unfed)

2 cups all-purpose flour (or half and half with whole wheat for a heartier flavor)

1/2 teaspoon baking soda

1 tablespoon sugar (optional)

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk (or whole milk for a less tangy flavor)

Instructions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the flour, baking soda, sugar (if using), and salt. Mix well.

Cut in the butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.

Add the sourdough discard: Pour in the sourdough discard and buttermilk. Stir gently until everything is combined. Be careful not to overwork the dough; it should be a bit shaggy and sticky.

Form the biscuits: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, then roll it out to about 1-inch thick. Use a biscuit cutter (or a glass) to cut out biscuits.

Bake the biscuits: Place the biscuits on the prepared baking sheet, making sure they are close together for soft sides. Bake for 12-15 minutes or until golden brown on top.

Enjoy! Serve warm with butter, honey, or your favorite jam.

If you're looking to make more delicious sourdough creations, check out "The Sourdough Cookbook for Beginners" by Amanda George. It's full of great ideas to use up your discard!

or 

• 1 ¾ cup unbleached all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ cup unsalted butter, melted and cooled slightly
• ½ cup + 2 tablespoons cold buttermilk
• ½ cup Sourdough Discard

For Brushing

• 4 tablespoons unsalted butter, melted and divided

Instructions

1. Preheat the oven to 475F and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
2. Add the flour, baking powder, baking soda, sugar, and salt to a medium bowl and whisk well to combine.
3. Add the melted butter to a separate medium bowl and add the buttermilk. Stir until the butter forms small clumps. These clumps are caused by the warm liquid butter interacting with the cold buttermilk. This mimics the “cutting in” process of typical biscuits, since the result is large clumps of butter.
4. Add the sourdough discard to the butter and buttermilk mixture. Whisk gently to combine.
5. Make a well in the center of the dry ingredients.
6. Add the sourdough, butter, and buttermilk mixture to the well of the dry ingredients. Stir gently with a silicone spatula, just until combined and all the flour is moistened. The dough will be pulling away from the sides of the bowl. Use your hands to form a rough mass.
7. Grease the inside of a ¼ cup sized dry measuring cup, or a #20 size cookie scoop (large size; about 3 ½ tbsp). Scoop up a heaping portion of dough and drop directly onto the prepared baking sheet. Repeat this until all your dough is used up, spacing each biscuit 1 ½-2” apart. If using a large cookie scoop, you will yield approximately 12 biscuits.
8. Brush the biscuits with 2 tablespoons of the melted butter. Bake in the preheated oven for 13-17 minutes, or until the tops are golden brown and crisp.
9. Remove the drop biscuits from the oven and brush the tops with the remaining melted butter.
10. Serve immediately, or allow to cool on a wire rack before transferring to storage.

Sour Dough Biscuits

 Sour Dough Biscuits

Flour Tortillas

 Quick and Yummy

125g discard

55g melted butter

80g water

200g flour

5 g salt.

Mix together for 3 minutes.

Let sit on counter covered for 30 minutes.

Separate into 8 pieces

Roll out paper thin and fry on each side!

Einkorn Sourdough Bread

 

Pumpkin Sourdough Bread

Sourdough Pumpkin Muffins

Yield: 24 muffins

Prep Time: 20 mins

Cook Time: 18 mins

Total Time: 38 mins

Ingredients

• 2 cups (456 g) pumpkin puree, canned or homemade (see note)
• 1 cup (227 g) sourdough starter, unfed/discard (see note)
• 1 cup (212 g) granulated sugar
• 1/2 cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups (284 g) all-purpose or whole wheat flour (see note)
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt (decrease if using salted butter)
• 1 cup (170 g) chocolate chips (optional)

Instructions 

• Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
• In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
• Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.
• Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
• Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Notes

Pumpkin Puree: make sure to use single ingredient pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, you might want/need to drain excess liquid before using as homemade pumpkin puree tends to be more watery than canned pumpkin. 

Sourdough Starter: this recipe calls for unfed sourdough starter (also known as discard). I have not tried it using recently fed sourdough starter - my guess is that will work fine as well. 

Whole Wheat Flour: whole wheat flour works well in these muffins (as does 50/50 white flour and whole wheat flour). I have only ever used white whole wheat flour. Different varieties of whole wheat will produce different results (for instance, red whole wheat is a bit more dense and heavy in baked goods). 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sourdough-pumpkin-muffins/

 

Sourdough Banana Bread

 

Sourdough Banana Bread

Yield: 12 slices (1 loaf)

Prep Time: 20 mins

Cook Time: 55 mins

Ingredients

• 1 1/2 cups (350 g) mashed bananas (about 3 medium bananas)
• 1/2 cup (140 g) sourdough starter, fed or discard
• 1/2 cup (100 g) neutral-flavored oil (see note)
• 1/2 cup (106 g) packed light brown sugar
• 1/2 cup (106 g) granulated sugar
• 2 large (100 g out of shell) eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (249 g) all-purpose or whole wheat flour (see note if using whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions 

• Preheat the oven to 350 degrees F. Line a 9X5-inch loaf pan with parchment paper and lightly grease with cooking spray (I cut a strip of parchment paper and line the bottom and two long sides). Set aside.
• In a large bowl, whisk together the bananas, sourdough starter, oil, brown sugar, granulated sugar, egg and vanilla until very well-combined.
• Add the flour, baking soda, baking powder, salt and cinnamon. Mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
• Pour the batter into the prepared pan. Bake for 50-60 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.
• Remove the bread from the pan and let cool on a wire rack.

Notes

Pan Size: this recipe makes too much batter for a smaller 8 1/2 X 4 1/2-inch loaf pan, so make sure the pan is 9X5-inches. (For high elevation baking where batter can rise quicker and sometimes overflow, you might want to reserve some of the batter and bake in a mini loaf pan or 2-3 muffins. I live at 2,500 feet and this bread does not overflow in the oven, but I haven't tested it at high elevation). 

Oil: use a neutral-flavored oil like canola, vegetable, grapeseed, melted coconut oil (refined coconut oil doesn't have a strong coconut flavor) or other oil without a strong flavor profile. I haven't tried subbing part of the oil with applesauce, but you can experiment. You can also use melted butter. If doing so, decrease the salt by 1/4 teaspoon. In my testing, the bread rises less well when using melted butter and the crumb has a slightly greasier texture. For that reason, I prefer using oil.

Whole Wheat: when using whole wheat flour in this recipe, I recommend using white whole wheat (hard or soft wheat) - or a wheat berry or flour like kamut or einkhorn. Those varieties are less dense and dark than using red whole wheat. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/sourdough-banana-bread/

Sourdough Biscuits

READY IN: 22mins

YIELD: 8 biscuits

UNITS: US

INGREDIENTS

Nutrition

• 1 cup flour
• ¹⁄₄ teaspoon salt
• ¹⁄₂ teaspoon baking soda
• 2 teaspoons baking powder
• ¹⁄₃ cup margarine or 1/3 cup butter, cold
• 1 cup sourdough starter

Sift together flour, salt, baking powder and baking soda.

• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

Sour Dough Crackers from Kig Arthur Flour

Ingredients

• 1 cup (113g) King Arthur White Whole Wheat Flour
• 1/2 teaspoon sea salt
• 1 cup (227g) sourdough starter, unfed/discard
• 4 tablespoons (57g) unsalted butter, room temperature
• 2 tablespoons dried herbs of your choice, optional
• oil, for brushing
• coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
   
2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
   
3. Preheat the oven to 350°F.
   
4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
   

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5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
   
6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
   
7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
   
8. Prick each square with the tines of a fork.
   
9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
   
10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.