SOURDOUGH RECIPES

1. Take a class and grab some of my starter. It's over 12 years old and super happy!

- OR -

1. Combine equal parts flour and filtered water, cover lightly and rest for 24h at room temp
2. Add equal amounts flour and water, stirring well to aerate
3. Repeat 2. every 24h, discarding excess. You should have a lively starter after about 2 weeks. If not, see above.

I like to keep about 50 to 100g of starter in the fridge. When you need active starter, take the starter out of the fridge and add equals amounts filtered water and flour in grams.

Say your recipe calls for 100g active starter. Add 50g water and 50g flour to your starter, mix well with a spoon and let rest on counter until it abut doubles in size. This can take 4-6 hours depending on the temperature. The warmer the quicker it will be.

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350g Filtered Water

500g Bread Flour

100g Active Sourdough Starter

10g Salt

1. Combine water and flour, autolyse for 20 mins
2. Add starter and salt, mix, then stretch and fold twice every 30 mins
3. Rest in fridge for 24 to 72h
4. Shape and transfer to couche, rest for 20 mins
5. Score and bake with steam at 500+F for 25 min

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275g Filtered Water

500g Flour

100g Active Sourdough Starter

10g Salt

30g Honey

Bagel Toppings

1. Combine water and flour, autolyse for 20 mins
2. Add starter and salt, mix until dough comes together
3. Rest at room temp for 4-6 hours, depending on temp
4. Rest in fridge 24 - 72 hours
5. Shape, rest at room temp for 30 mins
6. Boil in filtered water for 30 sec each side, sprinkle with toppings and bake for 20 mins at 475F

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113g Softened Butter

150g Sugar

62g Sourdough Starter

1 Egg

5g Vanilla

281g Flour

5g Baking Soda

5g Salt

1. Combine butter and sugar
2. Mix in starter, egg and vanilla
3. Mix flour, baking soda and salt in separate bowl, then add 1/3 at a time to wet ingredients
4. Fridge for 30 mins or overnight or longer
5. Shape and bake at 350F for 25 mins

4 Eggs

130g Scalded Milk

100g Active Sourdough Starter

500g Flour

60g Sugar

10g Salt

220g Butter, Room Temp

1 Egg for Wash

1. Mix eggs, scalded milk, starter, flour, salt and sugar until it sort of comes together - 5min minimum
2. Add butter slowly, mix until it comes together - 15 to 20 mins
3. Rest at room temp for 4h
4. Fridge overnight or longer
5. Shape, place on parchment lined baking tray - rest covered for 6h at room temp
6. Brush with egg wash, bake at 425F for 20 - 25 mins

300g Filtered Water

500g Flour

100g Active Sourdough Starter

10g Honey

10g Salt

50g Melted Butter

Corn Meal

1. Mix all ingredients until it comes together - 10 to 15 mins
2. Rest 4 to 7 hours depending on room temp
3. Fridge overnight or longer
4. Shape, corn meal on top and bottom, place on oiled parchment lined baking sheet. Rest 1h at room temp
5. Cook in dry cast iron pan 3 mins each side until browned
6. Bake at 420F for 13 mins

280g Flour

100g Sugar

14g Baking Powder

4g Salt

113g Cold Butter

142g Sourdough Starter

1 Egg

5g Vanilla

5g Lemon Zest

45g Cream + Extra for Brushing

Course Sugar

1. Mix flour, sugar, baking powder and salt
2. In a separate bowl, mix starter, egg, vanilla, lemon zest and cream
3. Crumble cold butter into flour mixture
4. Stir in wet mixture
5. Optional fridge overnight or longer
6. Shape, brush with cream, sprinkle with course sugar
7. Bake at 375F for 20 mins

76g Sourdough Starter

80g Maple Syrup

13g Olive Oil

4g Salt

4g Cinnamon

90g Oats

60g Pecans

35g Sunflower Seeds

40g Pumpkin Seeds

20g Flax Seeds

80g Dried Fruit

1. Stir together starter, maple syrup, oil, salt and cinnamon until smooth.
2. In a separate bowl, combine oats, pecans and seeds
3. Combine both mixtures and spread on baking sheet lined with parchment
4. Bake at 325F for 25 to 30 mins
5. Let cool completely, add dried fruit

360g Filtered Water

350g Flour

150g Rye Flour

100g Active Sourdough Starter

8g Cocoa

60g Molasses

10g Salt

1. Mix water and flours, autolyse for 20 mins.
2. Mix in starter, cocoa, molasses and salt until it comes together - can take 20 mins
3. Rest 2 hours at room temp, then fridge for 48 hours
4. Shape, add to oiled baking pan and bake 45 mins at 400F

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240g Flour

20g Baking Powder

8g Salt

226g Cold Butter cut into small cubes

454g Sourdough Starter

1. Mix together dry ingredients
2. Squish cold butter into flour mixture with fingers
3. Add starter, pour out onto table and mix to a dough with bench scraper - yes, it's a bit messy
4. Rest in fridge for a day or two - this is optional but makes it way better
5. Shape, bake at 425F for 20 mins

4 Eggs

200g Sourdough Starter

500g Flour

10g Salt

1. Mix together all ingredients
2. Let rest a bit or up to a few days in the fridge
3. Roll with Kitchenaid attachment to thinnest setting
4. Rest for 20-30 mins
5. Cut with Kitchenaid attachment
6. Boil for 5 minutes, strain