Recipes

1. Classic White Sourdough Bread

Ingredients:

  • 500g bread flour
  • 300g water (plus extra if needed)
  • 150g active sourdough starter
  • 10g salt

(Can be substituted with spelt flour for a delicious mild spelt loaf)

Instructions:

  1. Mix the Dough: Combine the flour and water in a bowl and mix until no dry flour remains. Cover and let it rest for 30 minutes (autolyse).
  2. Add Starter and Salt: Incorporate the starter and salt into the dough. Mix thoroughly until well combined.
  3. Bulk Fermentation: Let the dough ferment for 4-5 hours at room temperature, performing stretch-and-folds every 30 minutes.
  4. Shape the Dough: Lightly flour your work surface, shape the dough into a boule or batard, and place it in a floured proofing basket.
  5. Proofing: Cover and proof the dough for 6-8 hours in the fridge or 2-4 hours at room temperature until it has risen slightly and passes the poke test.
  6. Bake: Preheat your oven to 230°C (450°F) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown.
  7. Cool: Let the bread cool completely on a wire rack before slicing.

2. Classic Wheat and Rye Sourdough

Ingredients:

  • 350g bread flour
  • 150g rye flour
  • 350g water
  • 100g active starter
  • 10g salt

Instructions:

  1. Mix all ingredients except the salt. Let rest for 30 minutes (autolyse).
  2. Add salt and knead until incorporated.
  3. Perform stretch-and-folds every 30 minutes for 2 hours.
  4. Shape the dough and let it proof for 6-8 hours.
  5. Bake at 230°C (450°F) for 35-40 minutes.

3. Rustic Wheat and Rye Artisan Loaf

Ingredients:

  • 400g bread flour
  • 100g rye flour
  • 350g water
  • 90g active starter
  • 8g salt

Instructions:

  1. Mix all ingredients and let rest for 30 minutes.
  2. Add the salt and knead gently.
  3. Bulk ferment for 4-6 hours with periodic folds.
  4. Shape the dough and proof for another 2-3 hours.
  5. Bake at 220°C (425°F) until golden brown.

4. Pure Rye Sourdough Bread

Ingredients:

  • 500g rye flour
  • 400g water
  • 100g active starter
  • 10g salt

Instructions:

  1. Combine all ingredients into a sticky dough.
  2. Transfer to a greased loaf pan.
  3. Proof for 8-10 hours at room temperature.
  4. Bake at 200°C (390°F) for 50-60 minutes.

5. Sourdough Crackers

Ingredients:

  • 200g unfed sourdough starter
  • 60g butter, melted
  • 120g flour (white, whole wheat, or a mix)
  • 1 tsp salt
  • Herbs or spices (optional)

Instructions:

  1. Mix all ingredients into a dough and chill for 30 minutes.
  2. Roll out thinly, sprinkle with salt or spices, and cut into desired shapes.
  3. Bake at 180°C (350°F) for 15-20 minutes until golden and crisp.

6. Sourdough Focaccia

Ingredients:

  • 500g white bread flour
  • 100g active sourdough starter
  • 375ml water
  • 10g salt
  • 2 tbsp olive oil
  • Rosemary, garlic, or other toppings

Instructions:

  1. Mix all ingredients except toppings and let rise for 4-6 hours.
  2. Spread dough in a greased pan, dimple with fingers, and top with olive oil, herbs, and garlic.
  3. Bake at 220°C (425°F) for 25-30 minutes.

7. Sourdough Pancakes

Ingredients:

  • 200g unfed sourdough starter
  • 1 egg
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Instructions:

  1. Whisk together all ingredients in a bowl.
  2. Heat a skillet, grease lightly, and pour batter to make pancakes.
  3. Cook until bubbles form, then flip and cook until golden.

8. Sourdough Pizza Dough

Ingredients:

  • 500g white bread flour
  • 100g active sourdough starter
  • 325ml water
  • 10g salt
  • 2 tbsp olive oil

Instructions:

  1. Mix all ingredients and let rise for 6-8 hours.
  2. Divide into balls, rest for 1 hour, and shape into pizzas.
  3. Top and bake at 250°C (475°F) for 8-10 minutes.

9. Sourdough Flatbread

Ingredients:

  • 200g active sourdough starter
  • 100g flour
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions:

  1. Mix all ingredients into a soft dough.
  2. Roll into thin rounds and cook on a hot skillet for 1-2 minutes per side.

10. Sourdough English Muffins

Ingredients:

  • 300g white flour
  • 150g active sourdough starter
  • 150ml milk
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Instructions:

  1. Mix ingredients, let rise for 4-6 hours, and roll out dough.
  2. Cut into rounds and cook on a hot skillet for 3-4 minutes per side.

11. Sourdough Cinnamon Rolls

Ingredients:

  • 300g white flour
  • 100g active sourdough starter
  • 100ml milk
  • 50g butter, melted
  • 2 tbsp sugar
  • 1/2 tsp salt

Filling:

  • 50g butter, melted
  • 100g brown sugar
  • 1 tbsp cinnamon

Instructions:

  1. Mix dough ingredients and let rise for 8 hours.
  2. Roll out, spread filling, roll up, and slice into rolls.
  3. Bake at 180°C (350°F) for 20-25 minutes.

12. Sourdough Bagels

Ingredients:

  • 500g white bread flour
  • 200g active sourdough starter
  • 250ml water
  • 10g salt
  • 1 tbsp sugar

Instructions:

  1. Mix ingredients and let rise for 6-8 hours.
  2. Shape into bagels, boil for 1 minute per side, and bake at 220°C (425°F) for 20 minutes.

13. Sourdough Discard Brownies

Ingredients:

  • 200g unfed sourdough starter
  • 200g dark chocolate, melted
  • 100g butter
  • 200g sugar
  • 2 eggs
  • 100g flour
  • Pinch of salt

Instructions:

  1. Mix wet ingredients and melted chocolate.
  2. Fold in flour and salt.
  3. Bake at 180°C (350°F) for 25-30 minutes.