Sourdough Recipes
Tartine Bakery’s Country Sourdough
Most of you have heard us say before ‘The Tartine Bread book is our bible’. It’s true. Blaine has used the country bread recipe from Tartine for years. It doesn’t matter if we bake one loaf or 150 loaves - we will always find support and guidance from this recipe and are happy to share it with you. Feel free to mix in flavor combinations. We love fresh chopped sage & lemon juice and zest, dried cherries & walnuts, rosemary & polenta… let your creativity run wild!
Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment….Follow entire recipe here.
Sourdough Pancakes from The Tiny Mess
For this recipe it is important that your sourdough culture is active and bubbly.
In a bowl whisk 1 Cup of recently fed starter and 2 eggs gently until combined.
Add zest of 1 lemon, 1 TSP of vanilla extract, a pinch of sea salt and 1 TBSP of maple syrup.
Fold in 2 TBSP of coconut flour
Add 1/2 TSP baking soda right before cooking because you will want your batter to be bubbly and light.
Cook in a hot and well seasoned skillet over medium heat until bubbles are visible, then flip and cook for another minute.
Serve with fresh berries, maple syrup and all the other toppings your heart desires.
Sourdough Pancakes - The Tiny Mess
Buy your copy of The Tiny Mess here.
Blackberry Sourdough Scones with Lemony Glaze
We’ve been loving this sourdough scone recipe by from Sylvia of Feasting At Home to sweeten up our quarantine days. As Sylvia says, “the sourdough starter gives the scones an earthy robust flavor that pairs beautifully with sweet and tangy berries.” So yummy!
Ingredients:
2 cups fresh or frozen blackberries (or raspberries or other berries)
2 ½ cups all-purpose flour
Zest from one lemon
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup sugar
½ cup cold butter- sliced into 8 pieces (or vegan butter)
1 cup sourdough starter
⅓ cup milk or cream (or nut milk)
1 beaten egg for brushing (optional)
Line an 8 inch cake pan with parchment and fill with 2 cups of fresh berries.
In a food processor, pulse flour, lemon zest, salt, baking powder, baking soda, and sugar. Pulse in cold butter until mixture resembles coarse sand.
In a small bowl mix milk and sourdough starter together. Add the starter mixture to the food processor and pulse until it just forms a ball (only a few times) adding a little more milk if necessary. Dough should be heavy and thick.
Sourdough Naan
This sourdough naan is so yummy and great to pair with winter soups or curries. It is so good we love eating it by itself too (makes for a great backcountry skiing pocket snack!)
To make this you will need:
1 cup sourdough starter
½ cup water
⅓ cup plain whole milk yogurt
3 ¼ cup all purpose flour
1 ½ tsp sea salt
2 tsp honey
3 tbsp ghee or olive oil
1 large egg
Combine all ingredients to make a rough dough and gently knead for a few minutes. Let the dough rest for 6-8 hours or until doubled in size. Once you have finished this fermentation process, put dough on a well floured surface and separate into small balls. Place dough balls into a preheated pan and cook for 2 minutes on each side or until the bottom is golden brown!
Sourdough Banana Bread
Sourdough usually falls into the savory category but we have to say, this chocolate chip banana bread does a great job of satisfying the occasional sweet tooth. Use up your leftover bananas and get in on this moist, delicious good-ness.
Ingredients:
2 mashed ripe bananas
50 g coconut oil
140 g sourdough starter discard
1 egg
1/8th tsp vanilla extract
140 g coconut sugar
75 g whole wheat flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Combine wet and dry ingredients separately, then fold the dry mixture into the wet one. Add in chocolate chips or nuts to take this bread to the next level. Pour into a greased loaf pan and bake for 40-45 minutes at 350°F.
Sourdough Blueberry Muffins
These Blueberry muffins are so yummy and great for a quick breakfast or snack!
Ingredients:
1 cup all-purpose unbleached flour
1 cup yellow cornmeal
3/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 cup sourdough starter (Be sure to use a bubbly and active sourdough starter. Discard or a recently fed starter will work perfectly.)
1/4 cup milk
1 egg
4 tbsp melted butter
1/2 cup maple syrup or honey
2 cups blueberries
Combine wet and dry ingredients separately then fold the wet mixture into the dry. Add the blueberries last! Bake for 25 minutes at 425°F.
Sourdough Crepes
We are so excited to share this delicious sourdough crepe recipe crafted by our friend Kearsley of @kearsleys.kitchen on instagram!
Kearsley shared that she loves this recipe because “it is an adaptation of one of the first foods I learned how to make from my best friend's German Oma when I was about 9. The batter is fermented overnight & lends to a thin & spongy texture perfect for crepes.” So yummy and special!
This recipe is from Kearsley’s Spring Seasonal Recipe Remedy & Ritual Guidebook which you can find here.
Ingredients:
1/2 cup unbleached all-purpose flour
1 cup buttermilk or plant-based milk
1/2 cup sourdough discard
2 eggs
3 tbsp. butter, melted
2-3 tbsp. water
1/2 tsp. salt
The night before: mix discard with flour, water, & buttermilk. Cover with a towel & let rest on the counter (not in the fridge) overnight. This will encourage the rest of the flour to become fermented & won't be long enough to spoil.
In the morning, whisk spongy mixture with egg, butter, salt, & herbs. Thin with more water if need be to create consistency as thick as cream.
Heat medium skillet with a splash of ghee or oil. Ladle a small scoop of batter in a hot pan & swirl around into thin cake. Cook for 45 seconds or until small bubbles appear through the first side. Do not brown. Flip once & cook another 45 seconds. Serve warm with all the fixins.
We hope you love this recipe as much as we do!
Whole Wheat Cinnamon Raisin Sourdough Loaf
This delicious sourdough starter recipe comes from Jamie of Gutsy Grain and we are so excited to share it with you!
Ingredients:
300g Whole Wheat Flour
250g White Bread Flour
460g Water
120g Leaven
13g Salt
13g Honey
70g Raisins (or any dried fruit)
Cinnamon/Brown Sugar mixture
Rolled Oats for loaf topping
Start by creating a mixture of whole wheat flour, white bread flour, and water.
Once combined, mix in all remaining ingredients.
Bulk ferment the dough for 2 hours, stretch and fold the dough every 30 minutes. Cold ferment the dough for an additional 10-12 hours.
Scale dough and place brown sugar/cinnamon mixture on top. Continue to pre-shape your dough and let it bench rest for 30-45 minutes.
Shape and place into a slightly greased 9x5 loaf pan.
Spray the top of your loaf with water and add rolled oats.
Allow it to rest for a final proof for 30-45 minutes.
Bake in a 475°F oven for 15 minutes. Reduce the temperature to 450°F and bake for 15 more minutes. Lower the temperature one final time down to 425°F and bake for a final 10-15 minutes.
Sourdough Chocolate Chip Cookies
These amazing cookies from I am Baker are such a yummy sweet treat to make and share with those who make your life a little sweeter!
Ingredients:
14 tablespoons (1 stick + 3/4 stick) unsalted butter, slightly softened
½ cup (100g) granulated sugar
½ cup (100g) brown sugar
1 large egg, room temperature
1 cup sourdough starter, unfed
1 tablespoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking soda
2 cups (16 ounces) large chocolate chips
In a large bowl, combine the softened butter and sugars. Add the egg to the mixture, stirring until incorporated.
Stir in the sourdough starter and vanilla extract. Add the flour, salt, and baking soda, careful to not overmix.
Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to overnight.
When ready to bake the cookies, preheat the oven to 350°F. (Let the refrigerated cookies come to room temperature.)
Drop spoonfuls of dough onto a parchment-lined baking sheet and bake for 6-8 minutes for a chewy cookie perfection!
The cookie MAY appear a little wet in the center and that is ok. It will continue to bake and be cooked throughout after being out of the oven for a few minutes.
Sourdough Biscuits
Get your hands in some dough and try out these delicious sourdough biscuits crafted by Sylvia of Feasting at Home!
Ingredients:
1 ½ cup all purpose flour
1 tsp salt
2 tsp baking powder
½ cup butter (or vegan butter)
½ cup chopped scallions or chives
¾ cup sourdough discard or unfed starter
½ cup sour cream (you can sub yogurt or vegan sour cream)
Preheat the oven to 425F. In a medium bowl, mix flour, salt and baking powder. Work in the cold butter using your fingers until it is unevenly crumbly, with the biggest crumbs the size of peas. Mix in scallions.
Place ¾ cup starter and ½ cup sour cream in a bowl and combine. Pour this into the flour mixture and mix until dough comes together into a very shaggy ball.
Place the ball on a well-floured surface, sprinkle with flour and knead gently just to incorporate. Pat into a 6 x 10-inch rectangle. Fold up the sides into thirds like a tri-fold envelope and pat again into a 6 x10 inch rectangle. Fold up the sides into thirds again. Re-flour your work surface, adding more if needed. Pat into an 8 x 5-inch rectangle about 1 1/2 inches tall. Cut into 6 equal pieces.
Place on a parchment-lined sheet pan and bake for 20-25 minutes. Check at 15-20 minutes, rotating pan if necessary. Keep baking until biscuits are beautifully golden and internal temp reaches 205°F.
