Sourdough Bagel Bread

I have been making this bread for awhile now and recently when we did some kitchen renovations and in the midst of starting a cottage bakery it was all. I. could. think. about. It was the first bread I made when I got my kitchen back!

Using active sourdough starter adds a lot of flavor but also health benefits. Adding a little yeast means I can make it in a shorter time frame and for this bread we get the right texture.
It won’t raise double, just about to the edge of the pans or a little under (if you are using a 9 by 5 pan those are actually for quick breads. Using a 8 1/2 by 4 1/2 pan will yield a higher loaf)

Dumping your loaf in water seems ridiculous but just go with it!

A big slotted spoon or spatula helps flip it.

Coat your pan while the bread simmers. Everything bagel is our favorite!

You can use your towel to dump it back into the loaf pan.

Use kitchen scissors or a sharp knife to make slits in loaf.

Brush with egg wash, sprinkle more coating on.

And bake to perfection!

Warm is amazing, but toasted with a little cream cheese or avocado toast is my favorite!

Sourdough Milk and Honey Rolls

Do I need another roll recipe? Probably not. But I have no regrets about these. Adding milk and honey to rolls make them more rich and tender and perfect for holiday meals… or a Thursday. Whichever.

We like them best with a drizzle of honey or slathered with honey butter!

Whole Wheat Sourdough Tortillas

These tortillas surpassed all my expectations by a REALLY long shot. I love when that happens!

I’ve been tweaking the recipe around for awhile and a few things I’ve found is adding vital wheat gluten really helps make the dough more elastic and you’ll be able to roll out thinner.

You can use active or inactive sourdough starter but using active will make the dough slightly easier to work with and more fluffy.

Using hot water helps the dough come together easier and I also like the texture olive oil gives the dough as well. You could substitute butter as well, just cut down on the salt if you’re using salted butter.

These tortillas are very soft and pliable, great for wraps or burritos. I even made a big batch and used them for freezer burritos and they reheated wonderfully.

Sourdough Cinnamon Swirl Bread

If you’ve made my Buttermilk Sourdough Sandwich Bread then this recipe is going to look very familiar. I saw a recipe on King Arthur Baking for cinnamon swirl bread that used an egg wash to adhere the cinnamon swirl and thought I would try it with this recipe I love. I’ve made it about 4,875 times in the last few months and can vouch it is surely delicious and turns out amazing every time!

Adding that egg wash really seams to help the cinnamon sugar stay put and minimize separation of the layers.

This recipe makes 2 loaves and while you could scale down by half for one loaf I’ve never had an issue with both being used! It makes for a wonderful gift if 2 is too much or you can slice and freeze one and toast or make french toasts straight from the freezer.

Quick Sourdough Donuts with white chocolate glaze and sugar cookie dough filling

Sourdough donuts are basically the best donuts ever. But sometimes I don’t plan ahead in time and want them faster.
I tried a batch using a little added yeast so they could be started and finished the same day and they were amazing! Still had a subtle sourdough flavor and as close to instant gratification as you can get with sourdough!
My daughter wanted to make them with a cookie dough filling and of course we had to make some snowmen too.
He’s pretty cute too.

You could also fill these with whipped cream, pastry cream, Chantilly cream, jam… and you could also top them with this amazing salted caramel glaze or simply roll in powdered sugar or cinnamon and sugar too.

Buttermilk Sourdough Bread

I didn’t think I could improve on my sourdough sandwich bread…. until I replaced the water with buttermilk. This is a very soft bread and stays fresh and soft for quite a few days. Even over a week later it’s still very tender and soft. Buttermilk adds a richness to breads and keeps them softer and fresher longer. This makes excellent toast and grilled cheese which is basically the test for bread greatness in our house. And it makes 2 loaves so the first can be destroyed immediately while still hot from the oven with your favorite jam.

I often make it with half whole wheat with great results. Pictured above is a loaf with half whole wheat and all whole wheat. While both look good (maybe slightly smaller rise compared to the regular) The all whole wheat wasn’t quite as good as my whole wheat sourdough bread recipe which is really designed to make an excellent all whole grain bread.
But if using just half whole wheat there really isn’t much difference.

Sourdough Yogurt Flatbread

5 ingredients (including the salt) combine to make the most soft and tender flatbreads. I use these to serve with shawarma or hummus, for wraps and in place of tortillas. They come together so quickly and easily and are easy enough that young kids can help make them as well.
I purposefully feed my starter extra so I have can make a big batch of these.

One trick for rolling these out, don’t flour your board. Instead use a spray bottle to spray a little water or olive oil on your counter occasionally to keep the dough from sticking.
When using flour to roll out the dry flour will burn faster when you cook the flatbread and working extra flour in dough can make it dryer and less tender.
Cooking in a dry iron skillet is my favorite method but a griddle or other skillet would work as well.

You’ll know it’s time to flip when you get some bubble action!

These keep well in a ziplock bag at room temperature or in the freezer for longer storage. Just keep in mind if you brush them with a little melted butter and sprinkle with salt or cinnamon and sugar you WILL need to make an extra batch.

Sourdough Sandwich Bread

I’ve heard rumors that sourdough is losing popularity. But I’ve also heard the Earth is flat… sooo… Here we are.
For as long as I can remember sourdough has been my favorite. If it is a choice that’s what I’m picking. And while I try to use whole grains mainly (and we really do love this whole wheat sourdough bread!) sometimes I make this for some variety. It is probably my favorite bread to make. If you ever have sourdough toasted or in a sandwich at a restaurant or pick up a sourdough sandwich loaf at a nice bakery this is what you’ll get. It is soft and pillowy with a tight crumb so it is perfect for toast, grilled cheese, sandwiches… or my families favorite, warm from the oven with some Lime Marmalade. It will stay fresh for at least a week.
This recipe does use a large amount of sourdough starter but I keep a large starter on hand. You are basically replacing a levain with straight starter. What I typically do is the day before I bake this I take 50 grams of starter out of the fridge and feed it 50 grams water and 50 grams flour. Let it do it’s thing on the counter all day and that night before bed I take the now 150 grams starter and feed it 150 grams flour and 150 grams water. I now have 450 grams starter. I leave it overnight to do it’s thing and in the morning I have a very happy bubbly starter ready to make bread with. I’ll have 150 grams starter left over (I will typically make something else or place back in the fridge now.) I don’t usually buy bread so sometimes I even make 4 loaves at a time and freeze a couple after slicing.

Sourdough Chocolate Cake

If nothing has convinced you that you need a sourdough starter in your life yet, this will. At least it convinces me that I can’t do without one!
This started as a recipe from King Arthur Baking and after I made some tweaks it is the favorite chocolate cake recipe in our house.
When I was a teenager working in a historical tea house I learned the trick of adding coffee to chocolate recipes. Since we don’t drink coffee I keep Pero (a coffee substitute) on hand for the trick but if you don’t have coffee or Pero it will still be one amazing chocolate cake!
This cake freezes very well too and keeps tender and fluffy and stays fresh much longer because of the sourdough.

Whole Wheat Sourdough Bread

This is the bread my family lives on. It is soft, tender, slices well, and my favorite soft sandwich loaf bread to make. As much as I love making artisan bread loaves and experimenting with different add ins this is the bread I use for toast at breakfast, grilled cheese, peanut butter sandwiches, or my daughters favorite- smeared with my favorite lime marmalade (can’t keep that hidden well enough!)
While this does contain yeast it is a fairly small amount. The sourdough flavor is mild and great for kids who don’t like the stronger sourdough flavor. I have chilled the bread overnight for the second rise but usually I bake the same day. I adapted this recipe from King Arthur Flour and after tweaking it I love it even more.
I usually make at least 3 loaves of bread at a time, just triple all ingredients.
What won’t get eaten within a couple of days I thinly slice and freeze. To defrost I just put in the toaster.
A note on whole wheat: White whole wheat is my go to choice. I have a wheat grinder and keep a stock of white wheat berries on hand fortunately so I don’t worry about running out. White wheat has all the nutritional benefits of red wheat but is lighter in color and softer in texture and will make a lighter loaf. If you only have red wheat you could even use a third all purpose flour to keep it from being too heavy.

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