Making bread from a sourdough starter is a little tricky to get used to! Here’s an idea to try if you weren’t entirely pleased with how your sourdough bread turned out:
While following these basic steps to creating sourdough bread…in the morning after you add water, flour and salt…instead of placing the kneaded dough in a bowl to raise all day…then shaping the dough into loaves…simply shape the dough into loaves immediately after kneading it in the morning. SKIP the part where it raises in the bowl. I know this sounds weird…but try it. Since your starter has been fed and allowed to sit out all night…the yeast in it is already activated and a double rising the next day may not be necessary!
The part I like best about this tip is that it saves TIME! My friend, Anne, who has more sourdough experience than I have does it this way every time and her bread turns out beautiful.
I have yet to experiment much with my sourdough starter with recipes other than bread. However…a couple of you have been kind enough to send me some of your recipes…so I’m sharing those now.
Here are a couple of Heidi’s recipes:
The night before your breakfast, place the 2-3 cups of starter in a medium size mixing bowl. Add 2 cups warm water and 2 cups flour. Beat well and set in a warm place, free from draft, to develop overnight. In the morning the batter will have gained 1/2 again its bulk and be covered with air bubbles. It will have a pleasant yeasty odor.
Set aside one cup of sourdough starter in the refrigerator jar for your starter the next time. To remaining sponge add:
1 or 2 eggs
1 tsp. soda
1 tsp. salt
1 Tbl. sugar
Beat with a fork and blend in all ingredients. Add 2 Tbl melted fat. Bake on a hot griddle. Turn once. Serve.
Set the sponge as for pancakes. Make it slightly thicker. Let it stand overnight. Remove the usual one cup of starter for next time, and to the remaining sponge add:
1 tsp. salt
2 Tbl. sugar
1 tsp. soda
1.4 cup melted fat
Mix well and add fat just before baking. Bake according to directions that came with the waffle iron.
Here are some of Jill’s recipes:
In a large bowl put 1 cup of sourdough starter, add 2 cups of warm water and 3 cups of flour. Beat until smooth, cover and let stand overnight. The next morning beat in 3 eggs, ½ cup of oil, 2 T honey,or Rapadura, 1 tsp of salt. Stir in a small cup put ¼ t. baking soda in 1 T water and swirl around quickly and then pour right into the batter. Let stand 30 minutes and then use in a waffle iron. These are fabulous!
The night before put 1 cup of flour, 1 cup of sourdough starter and 1 cup of milk. Hand mix well and cover and let stand overnight. The next morning add 2 beaten eggs, 1 tablespoon of honey,or Rapadura 1 tsp of salt, 1 tsp of soda and 3 T oil.
Mix together and cook like regular pancakes. These are very yummy.
Fried Cakes (Jill says, “This is one of our favorite recipes. We don’t fry often but when we do these are so disgustingly good with homemade jam or honey dipped in.”)
Mix 1 cup of flour, 2 tsp of baking powder, 1 tsp of salt, 1 tsp of baking soda, 2 T honey or rapadura. Then add 2 cups of starter. Add enough flour to roll in a ball. Roll it out to about ½ inch thick and then cut into pieces and shapes. They should be smaller than a biscuit, probably about half the size of a biscuit. We like making funny shapes. Fry in hot oil and then put on paper towels to cool.
Thanks Heidi and Jill for helping us out with more sourdough recipe ideas!
Jill also sent me her Sourdough English Muffin recipe which I will share soon!
I also have a recipe that I will share soon for making sourdough pancakes just by soaking flour in buttermilk overnight (you don’t have to use a sourdough starter). YUM!
Yay for all kinds of new recipes!
Visit Tammy’s Recipes for more kitchen tips!