Well, I think it's safe to say I love sourdough. I LOVE IT and I'm not ashamed to say it okay?! LOL but seriously I do kind of feel like I've tapped into a whole world of delicious, easy and healthful recipes for my family! Sourdough starter recipes are innately filled with love. The time it takes to create your starter, feed it regularly and (often times) let it proof overnight is a true labor of love. And the good news is, it's a taste your friends and family will feel!
As the butter melts into a freshly sliced, still warm and holey piece of sourdough bread, time just stops for a moment. Your kiddos baby faces smile in slow motion, your favorite song starts playing and bliss is wraps around you like a warm blanket....
Okay, maybe not exactly like that but it's GOOOD!!
So I decided to collect and share a bunch of recipes I've been cooking from and using over and over! Each time we make sourdough pancakes my kids, hubs and I marvel over how easy and freaking delicious they are (I swear they taste JUST like Cracker Barrel pancakes!) And don't even get me started on FRESH sourdough english muffins! Little bit crusty, little bit chewy, but yet somehow still pillow-y? How do they do it? Freak sourdough....sigh. I love her.
So here you go, a blog post to round up my (so far) favorite sourdough recipes! Better save this post for future reference- your going to come back to a few times I'd bet ;)
Supplies to make sourdough starter and your own fresh loaves found HERE
Step by step sourdough starter found HERE
Have a recipe you love? Please share it in the comment section!
This recipe was shared with me by my friend Rachel from @root.evolution on instagram. It's so easy to prep at the end of the day for the next day's lunch or dinner. My family loves to slice into it and enjoy with a generous shmear of salted butter (if you'd don't have a butter crock its an absolute MUST). We also have it with soup, roasted chicken or even grilled cheese!
50grams fed sourdough starter
350g warm water
500g all purpose flour (I recommend using an organic, unbleached version)
2 teaspoons salt(Kosher and Pink Himalayan are my faves)
12-24 hours before you want to bake, mix together (using your clean hands) the warm water and starter in a glass bowl, big enough to proof in overnight (dough will double in size).
Next add in the flour and salt. Mix by hand until it just comes together- it will look kind of wet. Pull and scrape the dough mixture into a ball/blob in the center of the bowl- don't leave any on the sides of the bowl. Let it rest for 30-45 minutes with plastic wrap or a damp towel draped over the bowl (this prevents the dough from forming a crust).
Remove wrap or towel and with wet hands (I rinse water over my fingers), pull an outer edge of the dough and gently stretch and shake it upward until it stretches a few inches. Then fold that stretched dough over the dough ball. rotate the bowl and repeat this step on another "corner"/side. I do this 3-4 times. it will form a tighter ball / roll. Cover again and let rest for an hour.
After an hour has passed, repeat step 3. This process works the gluten in the dough and helps to create allllll those glorious bubbles in the baking process! After this stretch and fold time, cover again and let rest on your counter top for 12-24 hours.
When your ready to bake...
Preheat oven to 425-450 degrees depending on the heat of your oven. Go ahead and place your dutch oven / cast iron oven and lid in the oven to preheat. I separate the lid from the pot in the oven. Allow them to preheat for an hour.
After the first 30 minutes have passed, remove the plastic wrap / cover from your dough. Have a piece of parchment paper out and lightly spray it with cooking oil. GENTLY, and with wet hands again, pull the risen dough away from the glass and onto the greased paper. Be very careful not to be heavy handed or over handle the dough because you could pop some of the air bubbles inside.
Carefully stretch he outer edge of the round dough underneath itself. Rotate the dough and keep gently folding the edges under, until a rounder shape forms. More of a ball than a disk. The surface tension will help the dough keep its rounded shape when baking.
Next sprinkle with a pinch or two of flour and gently rub the top of the dough ball to spread evenly. Now is the time to use a very sharp knife or razor blade to cut a design into your loaf. Once you've done that, pick up parchment paper with the dough on it and place back into glass bowl to rest for remaining 30 minutes.
After your cast iron / dutch over pot has preheated for an hour, and your loaf rested for 30 minutes, pull the pot out and place the dough (lifting with the paper) into the pot and cover with lid. Bake for 25 minutes.
After 25 minutes have passed, remove lid and bake for another 25 minutes or until desired toasty color is achieved on your loaf! I remove mine after a total of 50 minutes baked. DO NOT slice open immediately! The bread inside will become gummy. Let cool 20ish minutes at least. It will still be warm! Enjoy with softened, salted butter or dipped in avocado oil and balsamic vinegar!
This is a recipe using your discard and man oh man it is mouth watering good! Especially if you like pancakes that are somewhere between a crepe and a pancake... Get ready for this to be a regular favorite in your home!
-2C fed starter (you may have to beef up your starter for this one)
-1/4 C melted coconut oil or butter
-2 tbsp honey (raw is best for health benefits)
-1/2 tsp salt
-1 tsp baking soda
-Mix all together. The batter will bubble and expand- I love that part!
-Melt a bit of butter in pan or griddle
-Use a 1/4C measuring spoon to pour out onto griddle or cast iron frying pan (healthier than nonstick options). Flip after a couple minutes when edges are golden and many bubbles appear. Recipe will make about 12 pancakes. Drizzle with syrup and enjoy!
Sourdough English Muffins
You will prepare these the night before you want to enjoy them. I love serving with sausage and shredded cheese as a breakfast sandwich or of course butter and strawberry preserves. These are so versatile you could even serve with deli meat or chicken salad for lunch! Another fave from @farmhouseonboone
Combine in a glass bowl the night before and cover to ferment overnight:
- 2 1/2 cups flour
- 1 cup water
- 1/2 cup fed sourdough starter
In the morning preheat a cast iron skillet on low (about 2-3 on your stove top) and melt some coconut oil.
Next add the following ingredients to your fermented dough. You may need to mix by hand- it will be thick but not too tight.
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda
After mixing remaining ingredients, divide into quarters and then each quarter into thirds (for a total of 12 servings). When your coconut oil is melted and skillet is decently hot but still on the lower setting, drop one in at a time (my skillet can do 5-6 at a time without being too crowded). Pat gently (wet fingers help) to slightly flatten.
Something to note is that these will cook on the outside first. You wont want to flip them until it's been about 4 minutes. So ensure your burner is not too hot so that you don't burn the bottoms/tops while it is cooking.
They should finish with a light brown crust on the top and bottom but be satisfyingly chewy AND pillow-y in the middle. I let cool before slicing open immediately to avoid gummy texture inside.
Chicken and Sourdough Drop Dumplings
eTalk about a crowd pleaser! Kids and Hubs loved this one and so did I! I always feel so good when each ingredient is both nourishing and healthy, and this recipe fits the bill! Also its fast if you already have some chicken and bone broth on hand!
-1 C fed sourdough starter
-1 C flour
-2 tsp avocado or olive oil
- 1/4 tsp salt
- 2 tsp baking powder
Mix all together. Mixture will be very wet and somewhat spongy looking. Set aside.
Chicken Broth Ingredients:
-Generous pat of butter (maybe 1/2 tbsp)
-1/2 a rotisserie or fresh roasted chicken, shredded.
-1/2 an onion chopped
-Garlic, Onion, Ground Savory powders
-1 tsp of flour
-6 cups chicken bone broth or stock (find scratch below).
In a heavy bottomed pot melt a generous pat of butter. Add the chopped onions and let them sweat and caramelize. Once browned a bit give a couple shakes each of your garlic, onion and ground savory seasonings. Add tsp of flour and stir. Let cook for 2-3 minutes until all flour is absorbed.
Pour in bone broth and bring to a boil. Scrape up flavor bits at the bottom. Reduce to a low boil and add in shredded chicken.
Next add a spoonful of dumpling mixture one scoop at a time. Mine were about the size my spoon- but bare in mind they will expand. I drop 4-5 at a time, let them cook a couple minutes, flip and then add more spoonfuls. Repeat until you've added all dumpling mixture. Cover and reduce heat to a low, simmer for 15 minutes. I served about 2 dumplings per bowl and had some leftovers! Chef's Kiss!
Sourdough Pie Crust (savory or sweet)
Man oh man.... I could not stop talking about this one! Freaking DELICIOUS! This recipe comes from @farmhouseonboone and I promptly used it to bake chicken pot pie that sent everyone back for seconds. This would be a perfect Sunday or wintry night's dinner.
- 2 cups flour
- 1 Tbsp honey
- 1 tsp salt
- 1 1/4 cups butter cubed
- 1 cup sourdough starter
First combine the flour and salt and then with a pastry cutter or potato masher, mix in cold cubed butter until butter is roughly the size of peas.
Next add in starter and honey and mix to combine. Cover and let it sit overnight. After 8 hours place the bowl in the fridge to re-chill the butter.
When ready to bake, take dough out of the fridge and divide in half. Sprinkle your counter surface with flour as well as one of the dough halves. Press and roll out the dough until it's about 12" in diameter. Carefully lift and press into a pie dish. press against the sides and rim. Trim off extra hanging over.
Preheat the oven to 425 degrees.
Cut out enough parchment paper to set inside the pie crust and pour some dried beans on top. Just enough to weigh the paper down and cover the bottom of the pie crust. Bake until the crust is slightly golden, about 12 to 15 minutes.
Remove from oven. Save beans for future pie weights and discard parchment.
Add in your chicken pot pie filling. I'll share the recipe below.
Roll out remaining pie dough and cover the top of the pie. Pinch the edges to seal. Cut some slits in the top pie crust to let heat / steam release.
Drop temperature to 375 degrees and bake for 20 - 25 minutes. Your only cooking the top crust. Let cool for 10-15 minutes and serve!