Sourdough(Recipes(and(How(to(Add(Starter(to(Your(Favorite(Recipes(
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1 SourdoughRecipesandHowtoAddStartertoYourFavoriteRecipes Experimentingwithsourdoughisafascinatingadventurewithendlesspossibility.Iliketo push sourdoughtoitsupperlimitswhenadaptingrecipestocaptureitsmanyhealthbenefitsandthemoist texture,body,andstayingpowerthatitgivesbakedgoods.ialsolikeitssourgoodnessandthewayit satisfies. Inthesetofrecipesbelow,thefirstforcornbreadismyownandtherestarefromSaraPitzer sbaking' with'sourdough.''pitzer s'bookoffersavarietyofbakedgoodsrecipesusingdifferentamountsof sourdough,whichwillgiveyouanideaofhowmuchsourdoughtoaddtoyourownfavoriterecipes,as wellashowmuchtimetoallowsourdoughtosoakwithingredientsbeforebaking. Aftertherecipesbelow,Ihaveincludedasectiononhowtoincorporatestarterintoyourfavorite recipes.afewadditionaltips Mostsourdoughbakedgoodstastebettercoldthantheydorightfromtheoven. Sourdoughbakedgoodshavealongshelflife.Theycanbebakedaheadonweekendsforlunch boxesandsnacksthroughouttheweekandwilldevelopmoreflavorwithtime. Sourdoughisanespeciallywelcomeadditiontocornbread,anditenhancesrecipesthatinclude maple,banana,andchocolate. SourdoughCornbread 1cupstoneHgroundcornmeal 1cupstoneHgroundspeltflour,orotherflourofyourchoice 2cupssourdoughstarter 1teaspoonbakingpowder ¼cupoilofyourchoice ¼cupmaplesyrup ½t.salt 1egg,lightlybeatenoptional) Combinedryingredients.Mixwetingredients.Combinewetanddryingredients.Bakeina375 0 oven for20h30minutes. Ifyouchoosetopresoakthecornmealandflourwiththesourdough,mixtheseandletthemstand overnight.thenaddthebakingpowder,salt,andwetingredientsjustbeforebaking.
2 SourdoughBananaBread 1½cupssourdoughstarter 1cupsugar 1t.bakingsoda 1t.salt 1/3cupbutter 1beatenegg 1cupunbleachedflourorwholewheatpastryflour) 1cupveryripebanana ½cupchoppednuts Bringthestartertoroomtemperatureinalargebowl.Whenithasbeguntobubble,addthesugar, sodaandsalttoit.meltandcoolthebutterandaddit,alongwiththeegg,flourandbanana,stirringin eachingredientintheordergiven.wheneverythingiswellmixed,stirinthenuts.pourthebatterinto agreasedloafpanlargeenoughsothatitisnomorethantwohthirdsfull.allowtostandinawarm placeforabout20minutes,thenbakeinapreheated350degreefovenforatleastanhour,oruntilthe loaftestsdonewhenpokedwithatoothpick.youmaylayapieceofbrownpaperoraluminumfoil looselyoverthetopoftheloafifitisgettingtoobrown.donotunderbake;itwillbequitemosteven whenfullydone.allowittocoolinthepanforabout15minutesbeforetakingitout.thenallowthe loaftocoolcompletelybeforeslicing.thisbananabreadwillbeevenbettertheseconddayifyouhave storeditwrappedinfoilorplasticwrap. Forthelunchbox:sandwichesmadeofbananabreadspreadwithafillingofcreamcheeseandchopped dates. SourdoughSkilletBiscuits 2cupssourdoughstarter 2cupsallHpurposeunbleachedwhiteflourorwholewheatpastryflour) 1t.sugar 1T.bakingpowder ½t.salt Letthestartercometoroomtemperatureinalargebowl.Itwon thurtthestartertostandforacouple hours.aboutanhourbeforeyouwanttoservethebiscuits,siftthedryingredientstogetherintothe starterbowlandmixtomakeafirmdough.pinchoffpiecesofthedoughandgentlyshapeintoballs aboutthesizeoflargewalnutsorsmalleggs.arrangetheminawellhgreased12hinchironskilletand placeinawarmplacefor15h20minutes,orlongenoughforthebiscuitstoshowsignsofrising.because thebakingpowderreactsquicklywiththesourdoughstarter,thishappensfast.bakeinapreheated400 Fdegreeovenforabout30minutes,oruntilwellbrownedandcrusty.Servehot. SourdoughBrownBiscuits 2
3 2cupssourdoughstarter 1T.honey ½t.salt 2T.oil 2t.bakingpowder 1½cupswholewheatflour Putthe2cupsofstarterintoalargebowl,coverlooselyandallowtositforatleast10hoursinawarm place.whenreadytobake,mixhone,saltandoilintothestarter.siftinthebakingpowderandwhole wheatflour.forfinesttexture,discardanybranwhichremainsinthesifter,,butforaheartierbiscuit dumpthebranrightintothemixingbowlwiththeotheringredients.mixeverythingwell,butdonot overbeat. Kneadthedoughgentlyuntilitholdstogether,thenrollitouttoathicknessof½to1inch, dependingonwhetheryouwantthinkcrustybiscuitsorhigh,lighterones.cutthebiscuitsoutwitha cutterorasmallcanfromwhichbothendshavebeenremoved.onagreasedcookiesheet,placethem closetogetherforsoftbiscuitsorleavethemfartherapartformorecrust. Coverthebiscuitswithadry,lightweightclothandputtheminawarmplaceforabouthalfan hour,oruntilyouseedefinitesignsofrising.thenbakeinapreheated400fdegreeovenforabout20 minutes.breakopenonebiscuittobesuretheyarecookedthrough.theyareidealservedwith creamedchippedbeef. SourdoughPancakes/Waffles ½cupsourdoughstarter 1cupundilutedevaporatedmilk 1¾cupsunbleachedwhiteflourorwholewheatpastryflour) 1cupwater 2eggs 2T.sugar ½t.salt 1t.bakingsoda Combinethefirst4ingredientsinalargebowl,coverlooselyandallowtostandinawarmplace overnight,orforatleast8hours.beattogethertheeggs,sugar,salt,andsoda,andstirintothestarter combinationwithawoodenspoon.atthispoint,don tbeat.bakethepancakesonalightlygreased griddle,turningwhenbubblesappear.thesepancakesarequitefatandfluffyandverytenderbecause ofthereactionofthesodawiththesourdough.ifyouwantthemtobethinner,stirinalittlemore waterasyouareaddingtheeggmixture. Tomakesourdoughwaffles,stirin2H3tablespoonsofmeltedbutterorcookingoilafteralltheother ingredientshavebeenadded.bakeonalightlygreasedwaffleiron.thefataddedtothebattershould helppreventthewafflesfromstickingprovidedtheironhasbeenwellseasoned. SourdoughBuckwheatPancakes 3
4 ½cupsourdoughstarter 1cupunbleachedwhiteflour 1cupbuckwheatflour 2cupswarmwater 2eggs,beaten 2T.sugar ½t.salt ½t.bakingpowder 3T.meltedbutter ½t.bakingsodadissolvedin1T.water Mixtogetherfirst4ingredientsinalargebowl.Beatwell.Coverlooselyandallowtostandovernightor foratleast8hoursinawarmplace.whenreadytobakethepancakes,stirinthebeateneggs,sugar, salt,bakingpowderandmeltedbutter.finally,stirinthebakingsodadissolvedinwater.donotstir againafteraddingthesoda.bakeonamoderatelyhotgriddle,takingcarenottoletthebuckwheat burn. FordarkerpancakeswithatrulyoldHtimetaste,allowthebattertoagelongerthan8hoursand substitutemolassesforthe2tablespoonsofsugar. BlueberryBreakfastBread 1cupsourdoughstarter ¼cupsoftshortening ¾cupsugar 1egg ½cupmilk 1cupunbleachedwhiteflour ½teaspoonbakingsoda ½t.Salt 1cupblueberries Bringthestartertoroomtemperatureinalargebowl.Inanotherbowl,creamtheshorteningandsugar togetherandthenbeatintheeggandmilk.turnthismixtureintothebowlwiththesourdoughstarter andsiftintheflour,saltandsoda.mixverywell.gentlyfoldintheblueberries.pourthebatterintoa wellhgreased8hinchsquarepanandallowtositinawarmerplaceforatleast20minutes. Bakeinapreheated375Fdegreepreheatedovenfor45H50minutes.Donotunderbake.Allowtocool completelysothatitisnottoostickyandgummy. MolassesCDateBars 4
5 1cupsourdoughstarter 1beatenegg ½cupbutter ¼cupbrownsugar ¾cupdarkmolasses ½t.salt 1t.cinnamon ¼t.bakingsoda 11/3cupsunbleachedwhiteflour ½cupchoppeddates 2T.flour Inalargebowlallowthestartertowarmupandbecomeactive.Itshouldstandatroomtemperature for1to2hours.thenaddthebeatenegg,softenedbutter,brownsugarandmolasses.beatthoroughly withawoodenspoon.next,putinthesalt,cinnamonandsoda.siftintheflour.beatthebutteruntilit islumphfree. Rollthechoppeddatesinthe2T.flourormixthemwiththeflourinabowlsothattheydonotstick together.gentlystirthemintothebatter.pourthebatterintoawellhgreased9hinchpanandbakeinto apreheated375fdegreeovenforabout30minutesoruntilthebattertestsdonewhenpokedwitha toothpick. Allowtocoolslightlybeforecuttingintobars,thenfinishcoolingonwireracksandsprinklewith powderedsugarbeforeserving.likemostsourdoughproducts,thesetastemuchbettercoldthanthey dowhilestillwarmfromtheoven. HowtoAddStartertoYourFavoriteRecipes Aneasywaytousestarterwithoutextracalculationistoaddabout¼cuptoarecipe.Youcanadd sourdoughtojustaboutanybakedgoodrecipeforextraflavorandimprovedtexture.ifyouchooseto soaktheflourandliquidingredientsovernightinordertobothreducephytatesandlowertheblood sugarimpact,leaveoutanybakingsodaandmixitinrightbeforebaking.unlikebakingsoda,baking powdercanbeincludedwiththeingredientsinanovernightsoak.[bakingsodahelpsneutralizethe sourflavorofsourdough,ifthisissomethingyouprefer;otherflavorswillremainintact.] Alternatively,ifyouplantouseagreatamountofsourdoughinoneofyourfavoriterecipes,calculate theamountofflourandwaterinthestartere.g.,acupofstartercontains½cupflourand½cupwater) andreducetheflourandliquidingredientsintherecipebythesameamount. 5
6 Booksonsourdoughoftencontainconversionrules.Iliketoexperimentonmyownandgobyfeel.You mayprefertosetguidelines,suchasthoseofferedbysarapitzerinbaking'with'sourdough: Toadaptayeastrecipe,beginwithasmallamountofstarter,about¼cupforrecipesusingless than6cupsofflourandabout½cupforrecipescallingformoreflour.mixthestarterwith someoftheflourandsomeoftheliquidfromthebasicrecipeyouwanttoconvert.figurethat 1/2cupstarterhasreplaced¼cupflourand¼cupwater.Inbakingpowderrecipesfigurethe sameway,butuseuptoacupofstartereveninrecipescallingforonly2or3cupsofflour. Allowthemixtureofstarter,flourandliquid thesponge tostandandbubblefor4to24 hours,dependingonthesournessyouwant.withquickbreadsyoucanshortenthetimesothe mixturestandsonlyuntilitisobviouslyactive,aslittleasanhourifyouarenottryingforthe sourtaste.whenreadytobake,proceedwiththerecipe,adjustingtheamountsofflourand wateraccordingtotheamountofstarteryouused.addasmuchflourasnecessarytogeta doughyoucankneadorabatterforquickbreads)thatseemaboutasthickastherecipewas beforeyouadaptedittosourdough.gothroughthenormalkneading,rising,andshapingsteps foryeastbreads.forquickbreads,pourthebatterintothepanandallowtorestuntilitbegins torise. ReadingResources: EmilyBuehler,Bread'Science' KarelKulpandKlausLorenz,'Handbook'of'Dough'Fermentations. SaraPitzer,Baking'with'Sourdough LisaRayner,Wild'Bread' DanielWingandAlanScott,'The'Bread'Builders:''Hearth'Loaves'and'Masonry'Ovens' EdandJeanWood,Classic'Sourdoughs:''A'Home'Baker s'handbook' ' ' ' ' ' ' ' Copyright'2015'Pathways4Health.org' 6
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