Recipes Using Sourdough Starter

All Time (34 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Recipes Using Sourdough Starter

2 hours ago Cracked Wheat Sourdough Bread. cracked wheat sourdough. Credit: fjkaram. View Recipe. this link opens in a new tab. "A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread," says recipe

Preview / Show more

See Also: Bread recipes using homemade starterShow details

5 hours ago This recipe uses a blend of whole wheat and white bread flour, and it uses both wild sourdough yeast and packaged yeast. There are also instructions for making your own wild yeast starter Other Sourdough Baked Goods These non-bread baked …

Preview / Show more

See Also: Recipes for sourdough starter discardShow details

2 hours ago You can use sourdough starter to make other types of bread besides the classic sourdough bread loaf that you think of. This Sourdough French Bread recipe

Estimated Reading Time: 8 mins

Preview / Show more

See Also: Rustic sourdough bread with starter recipeShow details

9 hours ago This recipe starts by combining a sourdough starter with flour and water and then allows for an overnight fermentation period. In the morning, add a few …

Estimated Reading Time: 8 mins

Preview / Show more

See Also: Dessert recipes using sourdough starterShow details

3 hours ago Sourdough breakfast rolls: Cinnamon rolls, cardamom buns and mornings buns all are made from similar doughs that can also be made with sourdough starter discard to add tang and a tender texture. These cardamom rolls from bread master Sarah Owens are made with einkorn flour for nutty flavor and topped with a coffee cream cheese glaze. markitani_m

Preview / Show more

See Also: Easy sourdough discard recipesShow details

2 hours ago Simple Sourdough Sandwich Bread is my go-to recipe. I make it about twice a week, and it never gets old! White Sourdough Bread by The Flip Flop Barnyard is made with …

Estimated Reading Time: 8 mins

Preview / Show more

See Also: San francisco sourdough starter recipeShow details

5 hours ago Adding sourdough starter gives your favorite recipes a rich complexity that you may not find in normal, white flour based recipes. Morning Recipes Blueberry Sourdough Muffins – Turnips 2 Tangerines Morning Glory Sourdough Muffins – A …

Preview / Show more

See Also: Leftover RecipesShow details

4 hours ago Add ½ cup of flour to the sourdough starter. Add ½ cup of water to the starter and flour. Stir all ingredients together till well combined and place a lid on it. Let it ferment on the …

1. The most important thing to remember is to use equal portions of everything in a 1-1-1 ratio. You can use less sourdough starter but no more than 1/2 cup as it gets too active and eats all the food and won't be as bubbly. (DON'T use more starter than the other ingredients!)
2. Take your sourdough starter from the refrigerator. I usually feed my starter the night before I am going to use it. You don't have to feed it at night, you can do it anytime, just give it at least 6-12 hours to ferment (until it looks bubbly, especially on the sides of the jar) before you use it to make your bread.
3. Remove excess starter from the jar, so you only have ½ cup of starter in the jar. We have recipes to use your excess starter - see the description above.
4. Add ½ cup of flour to the sourdough starter.

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Sift together flour, salt, baking powder and baking soda. Cut in the margarine or butter. Mix in sourdough starter. Turn out dough onto lightly floured …

Rating: 5/5(70)
Category: Breads
Calories: 91 per serving
1. Sift together flour, salt, baking powder and baking soda.
2. Cut in the margarine or butter.
3. Mix in sourdough starter.
4. Turn out dough onto lightly floured board.

Preview / Show more

See Also: Biscuit RecipesShow details

2 hours ago Get The Recipe Here Sourdough Starter Waffles by Bu ttered Side Up While waffles traditionally use baking powder or baking soda to achieve their rise, this recipe uses (you guessed it) sourdough starter! The key is prepping the batter the …

Preview / Show more

See Also: Free RecipesShow details

1 hours ago ½ cupactive sourdough starter (learn how to make sourdough starter) 1 ¼ cuplukewarm water 3 cupsall-purpose flour 1 ½ teaspoonsfine sea salt (I use …

Rating: 4.7/5(34)
1. In a large bowl, combine the starter and water.
2. Stir in the flour, and then add the salt.
3. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This is supposed to be a no-knead-style wet dough.)
4. Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

2 hours ago Excess sourdough starter can be dried out and used up in a number of ways. Drying out starter is an excellent way to keep a ‘back-up’, but it can also be used up in recipes. (see how to dry sourdough starter in my article here). Simply blitz the dried starter into a …

Preview / Show more

See Also: Free RecipesShow details

7 hours ago Make bread, rolls, and other baked goods using traditional sourdough starter and gluten-free sourdough starter. Choose from a wide variety of recipes!

Preview / Show more

See Also: Free RecipesShow details

8 hours ago Using a bread lame, or the tip of sharp knife score the dough. I keep it simple and do 4 cuts, but you can get creative! Use the parchment paper transfer the …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Side Dish
Calories: 116 per serving
1. Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
2. Shape The Dough. After the dough has rested, work the dough in the bowl into a rough ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working with your way around the dough until it begins to tighten, about 15 seconds.
3. Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size.
4. Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

7 hours ago And more sourdough starter discard recipes are yet to come. If you didn't see what you were looking for, please leave a comment below and I'll get test-baking! Become a TPL Member to help support the site and also receive baker’s perks: access to members-only community chat, baking spreadsheets, recipe archives, baking hardware discounts, and

Preview / Show more

See Also: Free RecipesShow details

3 hours ago an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the gluten and gives the …

Reviews: 120
Calories: 72 per serving
Category: Breads
1. Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
2. Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
3. Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
4. Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

9 hours ago Sourdough Chocolate Chip Cookies All Things Bread. flour, brown sugar, sourdough, chocolate chips, butter, salt and 3 more.

Preview / Show more

See Also: Dessert RecipesShow details

2 hours ago Add 1 cup (4 ounces) all-purpose or bread flour along with 1/2 cup (4 ounces) warm tap or filtered water between 65 to 80 degrees F to a stainless steel or …

Preview / Show more

See Also: Baking RecipesShow details

4 hours ago 3/4 cup (170g) active sourdough starter 1 tablespoon honey 1 teaspoon salt Instructions Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 …

Rating: 4.9/5(30)
Total Time: 6 hrs 50 mins
Category: Side Dish
Calories: 175 per serving
1. Add all ingredients together in the bowl of a stand mixer with dough hook.
2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

1 hours ago After using a portion of the starter for a recipe, replenish remaining starter with 3 parts flour to 2 parts water (example: if you use 1 cup starter, add back …

Rating: 5/5(13)
Servings: 1

Preview / Show more

See Also: Free RecipesShow details

Just Now To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Mix well. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic. Put the dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).

Rating: 4.5/5(289)
Total Time: 196 hrs 45 mins
Category: Bread
Calories: 1888 per serving

Preview / Show more

See Also: Bread RecipesShow details

Just Now Most sourdough recipes — from bread to biscuits — call for 1 to 2 cups of starter (our classic sourdough recipe uses even less) so one batch of starter can make you 2 loaves of sourdough every few days with daily feedings. Or you can stash your starter in the fridge once it’s established and bake from it once a week.

Preview / Show more

See Also: Free RecipesShow details

3 hours ago Sourdough Banana Fritters. These fritters are deliciously crisp around the edges from a shallow fry in coconut oil, but have a creamy center as the banana melts into the …

Estimated Reading Time: 5 mins

Preview / Show more

See Also: Dessert RecipesShow details

9 hours ago Crumpets. Add your sourdough starter to crumpet batter for a super light and airy texture. Try using our crumpet recipe for a fluffy, golden brown result.. See our crumpet recipes for more inspiration.. Crackers. Mix starter excess with seeds and toasted, raw quinoa then pour onto a non-stick sheet.

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Sourdough Starter Directions: In a glass jar, bowl or crock, mix 2 Tablespoons of flour and 2 Tablespoons of lukewarm water. The consistency of the mixture should be more like thick pancake batter than a lump of bread dough. If you didn’t measure exactly and it is too dry, add just a tiny bit more water until the consistency is more wet.

Preview / Show more

See Also: Free RecipesShow details

1 hours ago Sourdough Starter. 1 cup unbleached all-purpose flour 1/2 – 1 cup cold water 1 quart size mason jar. Day 1: Combine flour and water into quart size mason …

Rating: 4.5/5(2)
1. Day 1: Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency. Cover top tightly with a cloth or paper towel, secured with a rubber band. Set in warm place on counter out of direct sunlight. Consistency is the key in this recipe, not the amount of flour and water.
2. Day 2 and 3: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water every 12 hours (or twice a day). Make sure that your starter is less than halfway full in the jar. If it is more than half full, it could spill over during fermentation. Simply pour off excess. In fact, I always take a cup of starter out before adding the flour and water. Again, consistency (thick pancake batter) is more important than amount of flour and water.
3. Day 4 through 5: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water once a day. Again, pouring off any excess. You will continue doing this every single day from this point on. Transfer your starter to a permanent home such as a sourdough crock or larger jar. Do not use plastic or metal. Again, consistency (thick pancake batter) is more important than amount of flour and water.

Preview / Show more

See Also: Bread RecipesShow details

4 hours ago The amount of starter yielded from this recipe is perfect for using in our sourdough bread recipe, but if you won’t be baking every day, there's a variety of …

Rating: 5/5(3)
Total Time: 5 mins
1. In a wide-mouth jar, stir together all ingredients until well combined.
2. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight.
3. Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
4. Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic.

Preview / Show more

See Also: Free RecipesShow details

5 hours ago This recipe is so easy, let's dive straight into the details! 1. Preheat your oven to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet. Melt the butter in a …

Ratings: 253
Calories: 98 per serving
Category: Side Dish
1. Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
2. Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
3. Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.)

Preview / Show more

See Also: Free RecipesShow details

2 hours ago Visit our complete Sourdough Section for more sourdough bread recipes, wild starter recipe and several sourdough discard recipes. Sourdough

Reviews: 282
Calories: 104 per serving
Category: Sourdough
1. Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
2. This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
3. Let sit overnight.
4. It should pass the float test in 8 to 12 hours.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

8 hours ago Making a sourdough starter takes about one week, but it can sometimes take longer. Begin by stirring a paste of equal amount of flour and water together in a …

Preview / Show more

See Also: Stew RecipesShow details

1 hours ago Jun 2, 2021 - Ways to cook with Hermione right out of the fridge. See more ideas about sourdough starter recipe, sourdough, sourdough starter.

Preview / Show more

See Also: Free RecipesShow details

4 hours ago Score and bake: Use a sharp knife or a razor blade, score the top of the dough at a 35-40-degree angle cutting in about ½ inch deep. Very carefully use the parchment as a sling to transfer the dough to the preheated dutch oven. Reduce the oven to 450° and place the lid …

Reviews: 3
Category: Bread, Side Dish
Cuisine: American
Total Time: 158 hrs 15 mins

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

3 hours ago Sourdough Starter: The Basics. To make homemade sourdough bread, you’ll need an active, mature sourdough starter. I recommend The Perfect Loaf’s …

Rating: 4.9/5(221)
Total Time: 27 hrs 50 mins
Category: Sourdough Bread
Calories: 199 per serving
1. New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
2. IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
3. Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
4. Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.

Preview / Show more

See Also: Bread Recipes Sourdough Bread RecipesShow details

7 hours ago Platinum Instant Sourdough Yeast is a blend of Red Star’s Platinum Instant Yeast and a real dried sourdough culture. This lends an authentic sourdough flavor to your breads without a finicky starter. Platinum yeast is the dried yeast I have used and loved for years. I’ve shown it many times in my yeast bread recipes here, and often use it in my bread baking on Instagram.

Preview / Show more

See Also: Free RecipesShow details

All Time (34 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do i make sourdough starter?

Instructions Starting the sourdough: Whisk ¼ cup flour with sourdough starter (if using) and 3 tablespsoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. To accomodate for expansion of the sourdough when it’s fed, make sure that your jar is only half full after each feeding.

What do i do with sourdough starter?

If you don’t use your sourdough often, feed it weekly with equal amounts of flour and water. Once your sourdough is refrigerated, be sure to remove it from the fridge 24 hours before you are ready to bake. Mix it, then watch for it to bubble. If it doesn’t bubble, feed the starter with equal amounts of water and flour.

What are your helpful sourdough starter tips?

10 Sourdough tips for beginners Of course it is tempting to try and make your own starter. ... Follow a formula from a sourdough baker. ... Buy a thermometer. ... Try and stick with one variety flour. ... Talk to other bakers. ... Plan your bake. ... I know this is perhaps really obvious, and perhaps doesn't need saying, but do refresh your starter. ... Keep a record. ... Practice. ... Go on a course. ...

How to make sourdough starter from scratch?

How to Make Sourdough Starter

  • Ingredients:
  • Supplies: Water: If you know your tap water to be high in chlorine, fill a vessel and let it sit uncovered overnight to release the chlorine before using to mix ...
  • Day 1: Initial Mix. ...
  • Day 2: First Feeding. ...
  • Days 3 to 5: Two Feedings Per Day. ...
  • Days 4 and 5: Checking In. ...
  • Day 5 or 6: Ready to Go! ...

More items...

Most Popular Search