Sourdough Cinnamon Swirl Bread

January 7, 2022 by Holly

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.

Sourdough Cinnamon Swirl Bread

January 7, 2022

by Holly

Category Bread, Yeast Sourdough

Serving Size

Makes 2 loaves

Ingredients

300 grams sourdough starter, active or “fed”
1 1/2 cups warm buttermilk (or warm water)
2 Tablespoons honey
2 teaspoons instant yeast
2 teaspoons salt (I like using fine sea salt for breads)
4 Tablespoons unsalted butter, melted (or olive oil)
625 grams all purpose flour (about 5 cups)

For Filling:

1/2 cup sugar
1 tablespoon cinnamon
4 teaspoons flour
1 egg beaten with 1 Tablespoon water

Instructions

Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
Combine the sugar, cinnamon and flour for the filling and set aside.
Lightly grease 2 loaf pans and set aside.
Divide into 2 equal pieces and stretch or roll each out to a long rectangle, about 8 inches by 18 inches long. Brush with the egg wash and sprinkle each with the cinnamon sugar mixture, leaving a 1 inch border on all sides.
Gently roll into a snug log starting with a short end. I like to tuck the ends in as I roll. Pinch the seam closed and place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
Immediately remove from pans and cool loaves on a wire rack.

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cinnamon,

cinnamon swirl,

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Filed Under: Bread, Yeast, Sourdough Tagged With: bread, cinnamon, cinnamon swirl, sourdough

Buttermilk Sourdough Bread

October 26, 2021 by Holly

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.

Buttermilk Sourdough Bread

October 26, 2021

by Holly

Category Bread, Yeast Sourdough

Serving Size

Makes 2 loaves

Cook Time

35 minutes

Wait Time

3 hours

Total Time

35 minutes

Ingredients

300 grams sourdough starter, active or “fed”
1 1/2 cups warm buttermilk
2 Tablespoons honey
2 teaspoons instant yeast
2 teaspoons salt (I like using fine sea salt for breads)
4 Tablespoons unsalted butter, melted (or olive oil)
625 grams all purpose flour (about 5 cups)*

Instructions

Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
Lightly grease 2 loaf pans and set aside.
Divide into 2 equal pieces and shape into tight logs. (I like to gently deflate dough into a rectangle and tightly roll up, tucking in the ends as I go, until I have a snug log shape about as long as my loaf pan.)
Place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
Immediately remove from pans and cool loaves on a wire rack.

*I often make this with half white whole wheat with great results. If using all whole wheat I use my whole wheat sourdough recipe. If you don’t have buttermilk you can use 1/3 cup buttermilk powder and water.

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buttermilk,

sandwich bread,

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Sourdough Chocolate Cake

November 6, 2020 by Holly

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.

Sourdough Chocolate Cake

November 6, 2020

by Holly

Category Cake / Cake Pops Sourdough

Persons

Prep Time

2 hours, 15 minutes

Cook Time

38 minutes

Total Time

2 hours, 53 minutes

Ingredients

For Cake:

300 grams (approx. 1 1/2 cups) sourdough starter, ripe or discard
1 1/2 cups plain yogurt* (or buttermilk)
2 cups all purpose flour
1 cup canola or vegetable oil
1 Tablespoon vanilla extract
2 eggs
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon Pero, optional

For Frosting:

1/2 cup unsalted butter
1/2 cup semi sweet or dark chocolate chips
3 cups powdered sugar
1/2 cup sour cream
1 Tablespoon vanilla extract
1/2 teaspoon salt

Instructions

To make the cake:

In a large bowl stir together the starter, yogurt, and flour until combined. (A wooden spoon or danish dough whisk works well)
Cover and let sit at room temperature for 2-3 hours.
Heat oven to 350 degrees and lightly grease a 9 by 13 inch pan.
To the sourdough mixture add the oil and vanilla and mix until well combined. Add the eggs one at a time and mix until smooth. Add remaining ingredients and gently mix until batter is well combined.
Pour into prepared pan and bake for 38-40 minutes until a tester or toothpick inserted in the center comes out clean.
Cool before frosting.

To make frosting:

In a microwave safe bowl heat the chocolate chips and butter on high until melted, stirring ever 30 seconds. Whisk until well combined and smooth and set aside to cool.
Add the remaining ingredients and whip until fluffy and light.

*If you’re starter is very thick add some milk or additional buttermilk in the initial step to make the mixture more smooth. Start with 2 Tablespoons and add an additional 2 Tablespoons if needed.

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dessert,

freezer,

sourdough

Filed Under: Cake / Cake Pops, Sourdough Tagged With: chocolate, dessert, freezer, sourdough

Whole Wheat Sourdough Bread

May 15, 2020 by Holly

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.

Whole Wheat Sourdough Bread

May 15, 2020

by Holly

Category Bread, Yeast Sourdough

Persons

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Ingredients

1 cup fed sourdough starter
1 cup warm water
340 grams white whole wheat flour (approximately 3 cups)
2 Tablespoons vital wheat gluten
2 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon flax seed meal, optional
1 teaspoon fine sea salt
1 teaspoon instant yeast

Instructions

In the bowl of a stand mixer combine the starter and water.
Attach the dough hook and add remaining ingredients and mix until well combined.
Knead for 5 minutes.
Place in a greased bowl and cover. Raise until almost doubled, 60-90 minutes.
On a lightly floured surface gently shape into a loaf and place in a greased 8 1/2″ by 4 1/2″ loaf pan.

OVERNIGHT PROOF: You can at this point instead of doing the second proof on the counter do a long overnight proof in the refrigerator. Up to 24 hours.

Cover and raise 60-90 minutes or dough reaches 1 inch above the pan.
Bake at 350 degrees for 40-45 minutes or bread reaches 205 degrees.
Remove bread from pan and cool on wire rack before cutting.

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sourdough bread,

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Sourdough Pizza

April 24, 2020 by Holly

In my husband’s opinion this is the most important sourdough recipe I’ve made… pizza and tacos are his love language.
We’ve been having pizza night every week while I’ve been perfecting this recipe and as much as I like variety, I think we’ll keep up the tradition still.
I like to make the dough at least 2 or 3 days ahead so the flavor really develops. There was a pizza place we went to when I was a kid, Uncle Milt’s. We rarely ate out so it was quite a treat for our family of 7. They had an arcade room and a giant pipe organ. They played silent movies and someone played the music for it on the organ. They had a disco ball too, I think? Oh, and some poor employee wore a pink panther costume occasionally! They closed it down years ago and while I in no way can reproduce the atmosphere the pizza as I remember it had a sourdough flavor. So whether I’m recalling the flavor correctly or not this is definitely the way I’m making pizza crust from now on! Both flavor and texture are exactly where I want them!

I like to heat my steels at 475 degrees but you can go up to 500. I also like placing my steel on the middle rack but play around with that and adjust as desired.

After the first proof at room temperature you can see the dough has risen double.

Don’t be alarmed if your dough has fallen while refrigerated. This dough has been chilled for over 3 days and is ready to use!

I am fortunate enough to have double ovens. (It would be really hard to not have them anymore!) I have 2 large rectangular baking steels after many broken pizza stones and I love them so much more! So I can bake 4 pizzas at a time now.
By putting each crust on parchment paper it makes it much easier to slide them onto the steel. (and no clean up!) I’m also able to get all the pizzas ready to go and toppings on them while the steel is heating up.
The dough is much easier to shape while cold but as it warms up it will get more and more sticky and difficult to work with.
I used to parbake the pizza crust for pizza parties but you just don’t get the same crust as the unbaked dough hitting that hot steel! This makes things so much easier using the parchment!

Sourdough Pizza

April 24, 2020

by Holly

Category Pizza Sourdough

Ingredients

For 2 pizzas:

200 grams sourdough starter
200 grams water
300 grams flour (unbleached all purpose, bread, up to half whole wheat)
1 teaspoon fine sea salt

For 8 pizzas:

800 grams sourdough starter
800 grams water
1200 grams flour (I usually do 800 grams unbleached all purpose and 400 grams white whole wheat)
4 teaspoons fine sea salt

Instructions

FOR BEGINNING IN AM:

Around 9 AM, combine the starter, water, and salt together. Mix to combine well.
Add flour and mix until dough comes together. Dough will be shaggy and wet.
Leave covered at room temperature for 1 hour.
At 10 AM, do a series of pulls and folds. Leave covered on the counter all day.
Around 8-9 PM, place container in the refrigerator for a minimum of 12 hours, or up to a few days.
An hour before you want to cook the pizza place your baking steel or stone on the middle rack in the oven and heat at 475 degrees.
While heating, remove dough from fridge and using a lightly floured surface divide dough into 2 or 8, depending how much dough you made.
Use your hand to stretch dough into the size desired. Place each pizza crust on a piece of parchment paper.
Top with desired toppings. When steel or stone is hot cook pizza for 12 minutes (or until cooked to desired color).

FOR BEGINNING IN PM:

Around 4 PM, combine the starter, water, and salt together. Mix to combine well.
Add flour and mix until dough comes together. Dough will be shaggy.
Leave covered at room temperature for 1 hour.
Around 5 PM, do a series of stretches and pulls. Leave overnight on the counter, covered.
The next morning place container in the refrigerator for a minimum of 12 hours, or up to a few days.
An hour before you want to cook the pizza place your baking steel or stone on the middle rack in the oven and heat at 475 degrees.
While heating, remove dough from fridge and using a lightly floured surface divide dough into 2 or 8, depending how much dough you made.
Use your hand to stretch dough into the size desired. Place each pizza crust on a piece of parchment paper.
Top with desired toppings. When steel or stone is hot cook pizza for 12 minutes (or until cooked to desired color).

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Filed Under: Pizza, Sourdough Tagged With: pizza, sourdough

Sourdough Bagels and Sourdough Soft Pretzels

April 23, 2020 by Holly

I worked at a popular local bagel shop when I was in high school. I remember having to sign a non disclosure and there was much secrecy around their technique. Except… it wasn’t actually anything groundbreaking or different. Making good bagels is super easy. They just need a quick bath to get that chewy crust. If you brush them with water they just don’t get the same crust and will come out more like rolls.
One other thing. Soft Pretzels are actually made from the same dough! So when I make bagels you can bet I make a double batch and make half into soft pretzels to make my kids and hubby happy.

Shaping bagels is super easy. I just make shape a ball, poke my thumb through the middle and pull while going around to make the hole bigger. Remember they will expand some while in the water and baking so make the hole a little bigger than desired.

If I’m feeling lazy I do some simple quick sticks (great for dipping in salted caramel sauce, mustard, cheese sauce, etc!)

Or classic twists…

Or bagel dogs even!

But the ones that are gobbled up fastest? Topped with smoked cheddar and crumbled cooked bacon. Yum!

Double yum! Serve with garlic and herb cream cheese… if you’re into that kind of thing.

Sourdough Bagels and Sourdough Soft Pretzels

April 23, 2020

by Holly

Category Bread, Yeast Sourdough

Persons

Ingredients

3-3 1/2 cups all purpose flour (up to half white whole wheat if desired)
1 1/2 cups active fed sourdough starter
1 Tablespoon sugar
1 cup warm water
2 teaspoons salt
2 Tablespoons butter, melted
2 teaspoons instant yeast

For cooking:

1/2 cup baking soda

Egg Wash:

1 egg yolk
1 Tablespoon water

Instructions

Mix all dough ingredients together until combined well and knead for 5 minutes in a stand mixer or 10 minutes by hand.
Cover and raise for 1 hour until dough is doubled in size.
Bring 2 quarts of water to a simmer in a large shallow pot with the baking soda.
Shape pretzels or bagels and place on greased or silicone or parchment lined baking sheets while waiting for water to simmer.
Carefully drop into the water without crowding the pan. (In my large pot I can simmer one tray full at a time. Fit what you’re able to in a single layer)
After 30 seconds remove with a large slotted spoon and place back on tray. (No need to flip in the water)
Brush with egg wash and if using any toppings sprinkle those on now.
Bake at 450 degrees for 12-15 minutes.

Topping Ideas:

Shredded Sharp cheddar and crumbled bacon
Classic-pretzel salt
Parmesan cheese and garlic seasoning
Everything bagel seasoning
Shredded cheese and pepperoni
After baking, brush with melted butter and cinnamon sugar

For Bagel Dogs:

Divide dough into 24 equal portions. Either shape into a rope and twist around hot dogs or shape into a rectangle and wrap around hot dogs leaving ends open. Continue with recipe as listed.

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bagels,

bread,

soft pretzels,

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Sourdough Bread

April 22, 2020 by Holly

After much experimentation I am ready to share my favorite sourdough loaf! It has a great medium crumb, some holes but not so many that you can’t make the most amazing grilled cheese, or butter will fall through all the holes of your toast!

Sometimes I make it with all white flour like below. I never have bread flour on hand so I use unbleached all purpose with great results.

But most of the time I use half whole grain. Many times a mixture of white whole wheat and dark rye.

This dough comes together easily and can be mixed by hand or in a stand mixer. It should cling to the dough hook but will still be quite sticky.
Some sourdough recipes tell you not to add salt at the beginning. The amount of salt we’re using won’t make a difference and will be fine.

Now for the 1st rest!

Pulls and stretches. No, we’re not exercising. I usually do this after an hour. Or sometimes I do a little after half an hour, then again after another half an hour.

With wet hands pull the dough up from one corner and fold it down over the center.

Do this to each corner

Up to 20 times. Sometimes I do 5 or 6. Sometimes I do 20.

Cover and rest at room temperature for a long rest.
Dough should be doubled in size. Look at all those natural bubbles! No commercial yeast needed here! This dough is even half whole wheat and dark rye flour. But you wouldn’t guess by how light it is!

If you haven’t used your banneton before brush or mist evenly with water then dust well with rice flour. If you don’t have a banneton you can do the same thing with a bowl. Or line a bowl with parchment paper.

Shape your loaf. Using a lightly floured surface turn out the dough. I like to half half floured and half unfloured.

Use a bench scraper to shape your loaf.

Use the bench scraper to fold it into itself.

The goal is to get a tighter ball with some tension on the surface.

The surface should feel tight. This will help with scoring later.

Place pretty side down, as this will be the top of the loaf later when turned out.
Alternatively, if you are just lining a bowl with parchment paper, place pretty side up as you will just lift dough directly out of bowl using the parchment as a sling, and into your dutch oven.

Dust top with rice flour and cover with shower cap or plastic wrap.
Chill in the refrigerator for another long rest. This is where the flavor comes in!

After the 2nd long rest dough should have raised some but not by double.

Cut a parchment “sling” to transfer your dough.

Place on top of banneton and then turn over quickly.

Remove banneton.

Now score. The “ear” is a very popular scoring look right now but even a straight slash or 2 across the top works. It allows for oven spring. You’ll get a better rise in the oven if you score as you’re giving the expansion a place to go. For an ear, cut dough with a sharp lame, or razor, across the side like so, holding the blade as pictured.

Use parchment to place in a dutch oven. No need to preheat dutch oven.

Here it is after 40 minutes of baking. Remove lid to get some color now.

About 20 more minutes is just right to me but bake to your color preference. This loaf is half whole grain but look at that rise!

I’ve included 2 options, one for beginning in the morning, and the other for beginning in the evening. Times are approximate and can be adjusted a little if needed. You did read that right, you can use active or straight from the fridge sourdough starter! After some experimenting I’ve found that because there is a long bulk fermentation time it works either way. Be sure to still feed your sourdough at least once a week still though.

A Note on baking vessels:
Baking vessels will really vary results. I prefer the covered dutch oven. I use an enameled cast iron DO with great results. These 4 loaves were cooked for the same amount of time, the top 2 were shaped in pyrex containers and baked on a pizza steel.
The bottom left was my DO, the bottom right was a stainless steel pot.
Experiment to find what you like!

Sourdough Bread

April 22, 2020

by Holly

Cuisine Bread

Category Bread, Yeast Sourdough

Persons

Cook Time

1 hour

Total Time

1 hour

Ingredients

100 grams (1/2 cup) sourdough starter, active or discard
350 grams (about 1 1/2 cups) lukewarm water
500 grams all purpose unbleached flour*
1 teaspoon fine sea salt

Instructions

FOR BEGINNING IN AM:

Around 9 AM, combine the starter, water, and salt together. Mix to combine well.
Add flour and mix until dough comes together. Dough will be shaggy.
Leave covered at room temperature for 1 hour.
At 10 AM, do a series of pulls and folds.
Around 8-9 PM, Dust bowl or banneton with rice flour.
Shape dough into loaf (use water on your hands if needed) Place in banneton with good side facing the bottom of the bowl. Dust top of dough with additional rice flour.
Cover with shower cap or plastic wrap and place in the refrigerator overnight.
Next day, around noon, turn dough out onto a parchment paper sling, score, and place in a dutch oven.
Bake at 450 degrees for 1 hour, removing lid after 40 minutes.
Cool before slicing.

FOR BEGINNING IN PM:

Around 4 PM, combine the starter, water, and salt together. Mix to combine well.
Add flour and mix until dough comes together. Dough will be shaggy.
Leave covered at room temperature for 1 hour.
At 5 PM, do a series of pulls and folds. Leave overnight on the counter, covered.
The next day, in the morning, Dust bowl or 8 inch round banneton with rice flour.
Shape dough into loaf (use water on your hands if needed) Place in banneton with good side facing the bottom of the bowl. Dust top of dough with additional rice flour.
Cover with shower cap or plastic wrap and place in the refrigerator at least 6 hours.
To bake dough, turn dough out onto a parchment paper sling, score, and place in a dutch oven.
Bake at 450 degrees for 1 hour, removing lid after 40 minutes.
Cool before slicing.

*I usually use a combination of flours. While I have made it with all whole wheat I tend to do half white all purpose, and half white whole wheat. If I want to add rye flour I’ll do 250 Grams all purpose flour and 125 grams each of dark rye flour and white whole wheat flour.

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sourdough,

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Filed Under: Bread, Yeast, Sourdough Tagged With: bread, sourdough, sourdough bread

Sourdough Naan

April 21, 2020 by Holly

When you think of sourdough usually what comes to mind is a crusty round loaf, right? But sourdough lends well to so many other things.
This is pretty much the only way I make naan now and it’s our absolute favorite. The tang from the yogurt really plays well with the sourdough flavor. The longer you let the dough rest in the refrigerator the more flavor it will have. All though honestly, even with just an overnight rest you’ll be rewarded with some pretty amazing sourdough flavor.
While they do require some time and thinking ahead that’s also a benefit.
The dough comes together quickly and when you’re ready to make them they’ll be ready and waiting for quick cook.

Baking them on a baking steel is my favorite, I mean c’mon. LOOK AT THOSE BUBBLES!

A cast iron pan will work too. You won’t get as big of bubbles but no one will notice that as they are begging for seconds. If you use a higher heat on a cast iron pan you will get more bubbles forming but you’ll have to watch a little closer because they’ll also burn faster.

I promise I’ll share a recipe soon for a sourdough loaf bread. But a flatbread is such a great way to dive in and they taste like they were so much more difficult than they are!

Sourdough Naan

April 21, 2020

by Holly

Cuisine Indian

Category Bread, Quick & Muffins Sourdough

Persons

Prep Time

15 minutes

Total Time

15 minutes

Ingredients

16 oz (about 4 cups) all purpose flour (I use half white whole wheat often)
1 cup whole milk plain yogurt
1/2 cup sourdough starter, fed or unfed
1 Tablespoon olive oil
1 teaspoon fine sea salt
1 teaspoon baking soda

Instructions

Combine all ingredients in a bowl and mix until smooth and well combined. Knead by hand for 10 minutes or in the mixer for 5.
Rest covered for 2 hours.
Portion into 12 balls. (Can make larger or smaller as desired.) Place in a container (I use a pyrex baking dish or food storage container), cover, and place in the refrigerator for 12-48 hours.
When ready to cook heat a dry cast iron skillet over medium high heat.
Roll naan out on a dry surface (use a little water on counter if dough is sticking.)
Cook in dry skillet for 2 minutes, flip, then cook another 1-2 minutes.
If desired, brush nann with melted butter after cooking.

To cook on a pizza stone or baking steel:

Heat on middle rack in oven at 475 degrees.
Add naan and cook 2 minutes, flip and continue to cook 1-2 more minutes or until done.

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naan,

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SOURDOUGH BASICS

April 20, 2020 by Holly

My sourdough starter and I have had a long committed relationship… but it wasn’t always that way. In fact, I even had a more toxic relationship with another quite some years ago. We would argue and fight constantly and more than once I threatened to toss him out with the trash if he didn’t shape up and treat me right. I finally did give up… partly because I neglected him so long in the back of the fridge he actually froze to death. (Sorry again about that…)
But I’ve grown since then and was ready to try again, as long as there was balance. And this time around I went about things more educated and ready to work on things. Now Blobby Flay and I can say we are both quite happy. And I want to share some guidance for you and your significant sourdough other… some relationship guidance if you will… so you can enjoy all sourdough has to offer without it taking over your life!

If you’ve made it through all that gibberish and are still reading than I know you are serious about sourdough! First off I want to say there are many many ways to maintain a sourdough starter and many trains of thought. There may be some that are wrong, but many are all right at the same time. I am in a sourdough group on facebook and it’s almost comical all the opinions flying.

I am not going to get into creating a starter because honestly, I’v never done it and have no desire to. If you really want to I would divert your attention to King Arthur Flour, as they have clear instructions on their website for beginning one. I actually purchased my starter from them and I would suggest doing the same or finding one from a friend. Sourdough people love to share and are always excited to get someone else addicted to the craft! So let’s assume you all ready have one. Now what to do?

STORING:
I use a King Arthur Flour sourdough crock and it works really well. Large enough to hold a little extra for the extra enthused. Any crock with a loose fitting lid works well. Just nothing airtight, you want gasses to be able to escape. I keep mine in the fridge and bring it out about once a week to feed and use. Sometimes a little more… occasionally less. I have even gone 2 or 3 weeks without feeding and was fine but I definitely shoot for every week.

APPEARANCE:
When I remove the starter from the fridge there may be some liquid on top. This is totally normal. As long as it isn’t moldy you’re good to go. The liquid is just a byproduct of the yeast that is growing. Either pour it off or stir it in. The longer you’ve gone between feedings the more liquid you’ll probably have.

FEEDING:
Before feeding plan out what you’ll be making (if anything) or if this is just a maintenance feeding.
Measure out how much starter you want to feed. I tend to have a good amount of recipes I want to make and loaves to take to friends. So many times I feed ALL of my starter. But let’s just assume you’re sane and don’t feel the need to have a gallon of sourdough starter. Keep in mind you’ll be feeding it twice. So what you start with is going to increase.

I like to feed in the morning. So by 9 am I pull it from the fridge and measure by weight using a scale. Let’s say I have 4 ounces of starter (or that’s how much I want to feed, and keep the rest to use as “discard”)
I add 4 ounces of lukewarm water and 4 ounces of flour.
If you don’t have a scale, this will be approximately 1/2 cup starter, 1/2 cup water, and a scant 1 cup flour.
I just use unbleached all purpose flour. I have heard of bleached flour causing issues with sourdough so I wouldn’t recommend that. I know some people use rye or whole wheat but as much as I love using whole grains for simplicity sake I just stick with plain AP flour for feeding my starter.
This is also a good time to wash your crock. Some people feed it directly in their storage container but I find it’s easier to transfer to another container.
Mixture will be thick and kind of gloppy.

Leave on the counter for 10-12 hours loosely covered. When you go back to it it should have about doubled in size and be full of happy bubbles.

Happy sight! Now you’ll repeat the same process again.
NOTE: Sometimes I use some now as “fed” starter. But I always feed it once again before putting back in the fridge.
Weigh out starter and add equal parts (by weight) flour and water.
Leave loosely covered on the counter overnight, for another 10-12 hours.
Good morning beautiful!

You can switch this up by feeding in the evening first, then again the next morning.

Now it is ready to use as “active” or “fed” starter. Remember to save some for next time! Just don’t fill your container too full. Leave a little room for growth. Once I filled my crock nearly to the brim and the next day I woke up to this! Blobby Flay belched during the night and what a mess that was to clean up!

Some things to remember going forward:
If you want a more pronounced sourdough flavor there needs to be a good long period of the recipe where the dough is resting in the refrigerator. This creates both flavor and structure. While it does take time, this is my favorite way to make sourdough bread. You just can’t get the flavor any other way!

As far as proofing and baking goes, my preference is to proof in a banneton. It creates a beautiful coiled pattern. If you don’t want to use one you can use any bowl to create your shape, but either way spray with water and dust with rice flour. This is important. Because rice flour is gluten free the dough won’t absorb it . If you don’t have any just pulverize some rice in your blender, same thing.

For baking I really prefer using an cast iron dutch oven. Pictured below is a little experiment. The top 2 were proofed in pyrex bowls and baked on a piece of parchment on a baking steel.
The bottom right was proofed in parchment lined stainless mixing bowl, then lifted out by the parchment and baked in a stainless pot, the bottom left side was proofed in an banneton and turned out onto a parchment strip that acted as a sling and baked in an enameled cast iron dutch oven.

I’m probably forgetting lots of important things. But that’s the thing with sourdough. The more you use it, the more you learn. I will add any tips I think of but don’t get overwhelmed! Blobby Flay and I wish you all the yeasty happiness in the world!!!

Filed Under: Sourdough, Uncategorized Tagged With: baking, sourdough

Sourdough Popovers

December 5, 2013 by Holly

Something about popovers makes me think of Christmastime. Maybe it’s from “Little Women”? Regardless, they are so yummy and quick too. Having a fresh bread item with dinner always makes it feel more special in my opinion, and popovers are really handy to have in your arsenal because they are so quick and easy.
My mom made popovers often when I was a kid, usually for Sunday dinner. We always used muffin tins, and they were wonderful… and then I bought a popover pan. Once you try one you’ll be hooked. They rise so much better and just taste… yummier somehow. 🙂 But if you don’t have one, no worries, use a muffin tin and they will still be great. My go to popover recipe can be found here and while I still make them mostly I love making these sourdough on occasion, they only have a slight tang from the sourdough so even if you don’t care for sourdough bread you’ll probably like these.
Oh yes, and if you don’t have a sourdough starter and don’t want to make one, I bought mine from King Arthur Flour and have been very happy with it.

SOURDOUGH POPOVERS
Makes 6 standard popovers or 10-12 if using a standard muffin tin

1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter

Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place in the oven while it’s preheating to 450 degrees. (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top. Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes. Serve immediately.

Recipe slightly adapted from King Arthur Flour

Sourdough Popovers

December 5, 2013

by Holly

Category Bread, Quick & Muffins Sourdough

Persons

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Ingredients

1 cup milk
3 eggs
1/2 cup sourdough starter
3/4 tsp salt
1 cup flour
2 T butter

Instructions

Warm the milk on the stove top or in the microwave until it is just slightly warm to the touch. Whisk in the eggs, sourdough starter and salt.
Next add the flour and mix just until it comes together (some lumps are fine).Place 1 tsp butter in each tin of your popover pan and place in the oven while it’s preheating to 450 degrees. (If using a muffin pan, place 1/2 tsp butter in each tin).
When hot remove pan from oven and quickly pour the batter in tins, filling almost to the top. Bake for 15 minutes, then reduce heat to 375 degrees and bake for 15 to 20 more minutes. Serve immediately.

Tags

bread,

popovers,

sourdough

Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: bread, popovers, sourdough

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