I have been wanting to try my own sourdough all winter and last weekend I finally said, NOW! Why I put it off? Well, one being I came across two ways to make it. One with yeast and one without. Obviously, the one with yeast would be easier as you don’t have to “feed” it everyday plus you can use it the next day. But, it has to be refrigerated when not using it and you have to remember to take it out of the refrigerator 24 hours before you use it. It seemed easier, but I found the simple old fashion’ Amish way recipe was more convenient and just as easy. I don’t even need to make sure my water is a certain temperature as with the yeast recipe you do. Hence, not to kill the yeast. Yes, you have to “feed” simple one daily but I can use a cup of it right away for recipes. I love the convenience and no water temp worry.
SO here is your starter recipe…SO SIMPLE!
- 1 cup organic white flour or wheat
- 1 cup of non-chlorinated water/filter
- PLACE in a glass mason jar, stir, cover with towel or paper towel and a rubber band or a mason jar ring placed lightly around a towel
Every day look for bubbles. FEED it with equal parts of flour and water. Stir with a wooden spoon, then recap loosely and get on with your day. When the jar is getting about 3/4 to the top is when I use a cup of it for a recipe. Even halfway I have had the starter get so bubbly it almost overflowed. If you want, change the jars. I keep feeding it until I can smell the sour part. As soon as that happens it will make your recipes taste amazing.
The first day we used the starter it didn’t smell sour but we needed to use some starter or it would overflow. The pancakes we made below we JUST LOVED! Truly a wonderful flavor sour or not.
Sourdough Pancake Recipe
1/2 cup sourdough starter
1 1/4 cup of flour
1 cup 2% or whole milk
2 eggs beaten
2 tbsp. sugar
2 tbsp. butter, melted
1/4 tsp. baking soda
1/4 tsp. cream of tarter
1/2 tsp. sea salt
1/2 tsp homemade vanilla extract (vanilla bean soaked in Brandy for 4-6 weeks…too die for)
2 tsp. fresh lemon juice or 1 drop lemon essential oil (really makes the flavor)
Top with fresh fruit, homemade syrups like ginger or lilac, cinnamon, nutmeg…anything goes.
Mix all the above well and make your pancakes. ENJOY!!!
Sourdough Beer Bread
12 oz cheap beer (room temp)
1 cup sourdough starter
1/4 cup organic sugar
5 (or so) cups of bread flour (it’s all about the feel)
Olive oil for greasing
Fun part…kneading…it helps to have an apron on…you’ll feel old fashioned! I always picture myself in the show WHEN CALLS THE HEART
- In a large glass bowl, add the beer and starter.
- Stir in sugar until well dissolved.
- Mix in enough flour to form a dough, it will be sticky to help clean the bowl
- Turn the dough out onto a floured surface and knead the dough for 10 minutes adding 1/4 cup of flour until it is no longer sticky.
- The first rise, place the dough back in a glass bowl with a 1 tbsp. of olive oil making sure the whole dough has the oil on it. Cover with a tea towel and let rise in a warm area for 1 1/2 hours.
- Turn dough out onto a floured surface and knead for 5 minutes.
- Divide your dough in half and form each half into a loaf and place in 2 greased loaf pans. (If you want the dough round, place the whole dough in a greased Dutch oven)
- Cover your loaf pans or Dutch oven with a tea towel for 45 minutes or until doubled in size.
- Ready for the amazing aroma? Bake at 350 degrees for 45 minutes or until the bread sounds hollow when tapped on top. (my mom’s technique)
- You can freeze the loaves in a BPA free bag or simply eat it all! ENJOY!
1 cup whole wheat flour
1/2 tsp. sea salt
1 cup of sourdough starter
4 tbsp. unsalted butter, room temp.
oil for brushing
Coarse sea salt for sprinkling on top
Instructions: Preheat oven 350 degrees
1. Mix first 5 ingredients forming a nice non-sticky dough
2. Divide dough in half
3. Form dough into a rectangle shape, place on a piece of parchment paper
4. Cover with another parchment paper and place in the refrigerator for 30 minutes or so until firm
5. Flour lightly a piece of parchment paper, rolling pin, and top of your dough.
6. Roll out dough to 1/16″ thick. It’s ok if the dough is ragged and uneven
7. Transfer the dough with the parchment paper onto a cookie sheet. Brush the olive oil on top and sprinkle sea salt on top.
8. Using a pizza cutter, cut into 1 1/4″ squares. Prick each square with a fork and bake for 20-25 minutes.
9. Turn baking sheet top to bottom, front to back to keep them even in baking. You want a nice brown look
10. Let cool on cooling rack and store in an airtight container. Freeze too!
Wonderful Bread Mini Loaf
Yep, this makes for a wonderful addition to soup! Also, mini grilled cheese sandwiches are pretty amazing too.
1 cup starter
1/3 cup water
1 to 1 1/2cups flour
1/4 tsp salt
1/2 tsp sugar
Mix well until not sticky. Add a bit more flour if it is sticky. Place dough onto a floured surface and knead for 6-8 minutes. Place in a glass bowl until double the size. I put a little olive oil on the dough too and bottom of the bowl. Rising will take at least an hour. Our home is kept pretty cool so it depends on your room temperature. After it has risen place dough on the surface and cut in half. Put into a greased loaf pan, we use the mini one. This recipe makes 2 mini loaves.
Bake at 350 degrees until brown, about 35 minutes. Don’t look….maybe even 45 minutes.
Let me know how your recipes turned out! I love to hear as we learn the art cooking well together!
Love deeper, talk sweeter,