Sourdough Recipes

TableofContents

SourdoughStarter

Whole wheat flour

White bread flour

Filtered water at 100 degree

1.Mix 100 grams of whole wheat flour, 100 grams of water. Store it in a mason jar at kitchen counter for 24 hours.

2. For the next 7-14 days, discard half of the starter and feed the rest using a 1:1:1 ratio - mix 50g starter, 50g water and 25g bread flour & 25g wheat flour.

Keep feeding the starter until it is ready. Starter is ready when it floats in cold water.

To keep the starter active, feed it daily using 1:1:1 ratio of starter, bread & whole wheat flour and water at 100ºF.

Nameyourstarter

Mine

SourdoughArtisanBread

Instructions:

Mix all ingredients except starter in a stand mixer bowl and keep it aside at room temperature to autolyze for 60 min. Add starter to the autolyzed dough and knead for 4 minutes using the dough hook.

Bulk Fermentation

Let the dough rise at room temperature for 6-10 hours. Stop bulk fermentation when dough increase by 75% volume and springs back when you gently touch it.

Shape & bench rest

Stretch and fold the dough like an envelope. Shape it into a ball. Use bench scraper to push and pull the dough. Let it rest for 30 min. Prepare a banneton with a flour sack towel and rice flour. Stretch, fold and shape the dough into a ball (boule). Place the shaped dough into banneton, seam side up.

Score

Transfer the boule to a parchment paper. Hold the lame at a 45° angle, make one or two primary scores (at least ½" deep) on the boule to release steam and to create ear. If preferred, cut Secondary shallow, decorative scores.

Cold proof

Refrigerate the dough for 6-24 hours. Preheat Oven

Place a Dutch oven in your oven, and preheat your oven to 475°F (convectional oven) .

Bake

Transfer the boule along with parchment paper to the hot Dutch oven. Bake covered at 475ºF for 30 minutes. Reduce the temperature to 400ºF and bake uncovered for 15 min. Transfer the bread to a wire cooling rack. Cool for 4 hours before slicing.

LoafBread

Ingredients:

120 g active starter

250 g water at 100°F (83% hydration)

150 g whole wheat flour

150 g bread flour

1.5 tsp Himalayan salt

1 Tbsp coconut sugar

1 Tbsp sesame seeds (optional)

Instructions:

Mix all ingredients in the stand mixer bowl. Using stand mixer, knead the dough.

First rise: Cover bowl and set aside the dough to rise 50% at room temperature.

Shape: Transfer the dough to a floured work surface. Stretch the dough into a rectangle and fold the smaller edges inside, roll the dough along the longer edge to form a log.

Second rise: Place the log shaped dough, seam side down into an oiled loaf pan. Cover the pan with plastic wrap. Leave the dough at room temperature for around 3 hours until it has increased to 75% volume.

Cold proof: Refrigerate the dough for 12-48 hours.

Bake: Preheat convectional oven at 410ºF. Remove the plastic wrap from loaf pan and transfer the pan to preheated oven. Bake for 32 min at 410ºF.

Cool bread of 2 hours before slicing.

Spelt&HoneyLoafBread

Pizza

Ingredients:

150 g active sourdough starter

215 g water

1.25 tsp sea salt

1 tsp Italian seasoning

100 g all-purpose flour

200 g whole wheat flour

Instructions:

Using a spatula, mix all ingredients in a large bowl and keep it aside for an hour. Knead the dough in a stand mixer. Transfer the dough to an oiled glass bowl. Cover bowl and set aside to rise at room temperature until it doubles in volume.

Toppings:

Cashew nut milk based cheese, salam tomato sauce, olive oil, olives, onions, spinach, turkey pepperoni, Italian seasoning

Refrigerate the dough for 12-48 hours until you are ready to make pizza. Add desired pizza toppings and bake at 450°F (convectional oven) for 25 min.

Portion the cold dough for 2 medium sized pizzas or for 1 large pizza. Line a pizza baking sheet with parchment paper. Place the dough on the parchment paper and shape it. Keep the dough at room temperature for 2-4 hours and as the dough relaxes/rises, keep stretching the dough.

WheatCiabattaBread

ingredients

mixer

starter

starter

knead

a splash of olive oil on a straight-sided vessel and rub to coat.

dough to straight-

bowl. Cover bowl and set

the dough

rise 75% at

Transfer dough to fridge

6-24 hours.

FocacciaBread

Ingredients (for 8*8 pan):

For topping:

100 g sourdough starter discard

322g water at room temperature

2.5 tsp kosher salt

375 g bread flour & wheat flour

1.5 Tbsp extra-virgin olive oil

1 tsp Italian seasoning

1. 2. 3. 4. 5. 6. Instructions: Knead ingredients numbered 1 to 6 using a stand mixer. Keep the dough in the stand mixer bowl and set aside to rise at room temperature until it increases in volume by 30%.

0.5 tsp finishing sea salt 5 Olives sliced Italian seasoning

1.5 Tbsp extra-virgin olive oil

Heat oven to 425ºF. Pour 1 Tbsp olive oil on top of the dough. Rub fingers lightly with oil, and using fingers press gently into the dough to dimple and stretch the dough to fit the pan.

Gently scoop the dough into the center of a baking pan lined with parchment paper. Drizzle 0.5 Tbsp olive oil on top of the dough. Gently stretch dough to the sides of the pan. Leave dough at room temperature until it doubles in volume and bubbles develop. Variation: Use25%breadflourand75%hardwhitespringwheatflour.

Add olives, Italian seasoning and finishing salt as toppings.

Bake at 425ºF for 28 minutes. (Use convectional baking for the last 10 min).

Cool for 20-30 min before slicing.

DinnerRolls

Ingredients:

g active starter

g flour

higher percentage of all purpose flour & lower

of bread flour)

ml water at 100°F

ml milk

g butter

g cornstarch

tsp Himalayan salt

tsp sugar

Instructions:

Mix all ingredients well and knead the dough using stand mixer. Leave the kneaded dough (covered) to rise 50% at room temperature. Refrigerate dough for 8-24 hours.

Divide the dough into even sizes and shape into balls. Leave the shaped dough on a baking tray to bulk out.

Pre-heat convectional oven at 390ºF. Brush top of dough with milk and bake it at 390ºF for 25 minutes. Once baked, brush the top of buns with melted butter.

Cool slightly before serving.

Variations:

BlackberryBuns(vegan)

150 g active starter

g whole wheat flour

g brown rice flour

g bread flour

ml of fresh blackberry juice ( For thick consistency, blend fresh berries with 20 ml water/vegan milk and sieve it to remove seeds)

75 g European style cultured unsalted vegan butter

tsp Himalayan salt

tsp sugar

Follow the instructions for Dinner rolls

Biscuits

Ingredients

2 cups all purpose flour

(Vegan)

75 g European Style Cultured Unsalted Vegan Butter

3 Tbsp cashew milk based yogurt

1 cup active sourdough

1 Tbsp sugar

1/2 tsp sea salt

1/4 cup water

1 1/2 tsp olive oil

Instructions:

Combine all ingredients except water in a large mixing bowl. Add just enough water so that dough begins to form moist clumps. Form a dough ball and refrigerate for an hour. Refrigerating the dough helps to shape it into equal sizes.

Place each shaped dough portions on the skillet. Leave the dough at a warm place for 3 hours or more until it proofs.

Grease a skillet with olive oil. Divide the cold dough into 8-9 equal portions. Shape each piece into a tight ball, flatten it slightly and apply olive oil/melted cashew butter on top.

Preheat the convectional oven to 425ºF. Place the skillet at the middle rack of oven and bake for 15 minutes. Let the biscuits rest and cool in the skillet for 15 minutes.

NewYork-styleBagels

Ingredients

100 g active starter

450 g bread flour

220 g water

12 g salt

12 g sugar

Instructions:

Mix together all the ingredients to make a ball. Knead the dough for 10 minutes using hand or for 4 min using a stand mixer.

Place the dough in a greased bowl, cover the bowl and let it proof at room temperature for 2-4 hours. Refrigerate the dough overnight.

Divide the dough into 8 equal portions. Shape each piece into a tight ball and let it sit and relax for 10 minutes. Take a ball of dough and make the hole in the middle of the dough ball and roll the dough into a bagel shape. Place the shaped dough on a baking sheet lined with parchment paper.

Let the dough sit at room temperature for 2 hours to slightly puff.

Bring a large pot of water to the boil and preheat the oven to 430ºF convectional oven. Stir in the tablespoon of honey into boiling water. Poach bagels in the boiling water for 1 minute, flipping them after 30 seconds. Drain the bagels on a rack and sprinkle over any seeds for toppings.

Place the bagels on a baking sheet lined with parchment paper and bake them for 3 minutes at 430ºF and then bake for 20 min at 390ºF.

Allow the bagels to cool for 30 minutes before slicing.

Crackers

Ingredients

1/2 cup flour mix of all purpose flour, rye, wheat, spelt, coconut flour

1/2 cup (100 g) sourdough discard

2 Tbsp olive oil

1/2 tsp Himalayan pink salt

1 tsp dried herbs blend

1 tsp chili flakes (optional)

1 tsp sesame seeds (optional)

Instructions:

Combine all ingredients together in a bowl. Mix well using hand and shape the dough into a ball shape.

Bake at 350ºF for 20 min. Transfer the crackers to a cooling sheet.

Keep the dough (covered) in fridge for minimum 1 hour.

Roll the dough until the thickness is 1/16 of an inch. Cut it into desired shapes and transfer it into a baking sheet.

Chapati/Flatbread

Ingredients:

3/4 cup sourdough or 1/2 cup sourdough discard

Slightly less than 1 cup water at 100 degree Fahrenheit

3 cups whole wheat flour

1 tsp Himalayan pink salt

Instructions:

Knead all ingredients together.

Cover and let rest until dough doubles in volume. Keep the dough in refrigerator until you are ready to make chapati.

Divide the dough into lemon size balls. Roll each shaped dough into a thin layer. Cook each rolled dough on a heated non-stick pan on stove top.

WholeWheatDosa

Ingredients:

3/4 cup sourdough or 1/2 cup sourdough discard Water

2 cups whole wheat flour

1 tsp Himalayan pink salt

2 green chilies

1/2 cup chopped onions

1/4 cup grated coconut

Instructions:

Mix flour and 1/2 cup water together and keep it at room temperature until it rises 75% in volume.

Add rest of the ingredients into the batter and add enough water to get pancake consistency.

Heat a non stick pan over medium heat. Pour 1/4 cup of batter onto the pan and cook it like a pancake. Brown on both sides and serve hot.

Cookies

Ingredients:

1/2 cup sourdough discard

cup all purpose flour

cup sugar or slightly less than 1/2 cup

Tbsp unsalted butter at room temperature

tsp vanilla extract

Instructions:

Mix all ingredients together and shape the dough into a disk shape. Chill the dough in refrigerator for 1 hour.

When you are ready to make the cookies, take the dough from refrigerator and roll it into 1/2 inch thickness. Using cookie cutter or knife, cut the dough into multiple equal sizes.

Pre-heat oven to 35o°F. Place the cookie shaped dough in a baking tray and bake at 350°F for 13 min.

Cool the cookies on a cooking grid for 15 min.

Variation:Useveganbuttertomakethisdairyfree.

ApplePie

Ingredients for the dough:

2 cups all purpose flour

½ cup sourdough discard

2 tsp sugar

3/4 tsp Himalayan pink salt

1 cup cold unsalted butter, diced into 1/4 inch cubes

1/2 cup ice water

Ingredients for the filling:

3 pounds apples

2/3 cup sugar

2 Tbsp lemon juice

6 Tbsp unsalted butter

1 Tbsp all-purpose flour

1/2 tsp ground cinnamon

3 Pinches of ground cloves

Pinch of freshly grated nutmeg

Make the dough :

Combine flour, starter, sugar & salt in a large mixing bowl. Using a pastry cutter, cut the butter into the dry ingredients until butter is evenly dispersed into pea-sized bits. Add ice water evenly into the dough and mix until it is evenly combined, and the dough begins to form moist clumps.

Form two equal sized dough balls and flatten each into a 3/4inch thick disk. Wrap the dough disks tightly in plastic wrap, then refrigerate for at least 2 hours, or up to 3 days, until ready to roll out and use.

Prepare the filling :

Cut apples into small pieces, toss with the sugar, lemon juice and butter in a bowl. Cook apples until it begin to soften but still hold their shape. Sprinkle with the flour, cinnamon, cloves and nutmeg and toss until the juices begin to thicken, about 1 minute. Remove from the heat and cool completely.

Fill the pie:

Add the filling to the pie plate, mounding it slightly. Roll the second dough disk into a circle and lay it as the top dough over the filling and press the 2 crusts together around the edges. Trim & decorate the pie crust. Chill for 30 min.

Roll the dough :

Transfer one chilled dough disk to a well-floured work surface. Gently roll the dough into a circle big enough for a 9-inch pie plate. Transfer rolled dough to pie plate.

Bake the pie:

Preheat the oven to 375°F. Brush egg wash/milk/maple syrup over the top crust and sprinkle with sugar. Pierce the top to let steam escape. Place the pie plate on a baking sheet and bake at 375°F until the crust is golden and the filling is bubbly, 55 minutes.

MushroomPie

For stuffing :

400 g assorted mushrooms chopped into small pieces

5 green chili (chopped/ground)

1 tsp pepper powder

1/2 red onion (chopped)

Ingredients:

For savory pie crust:

200 g active sourdough

60 g whole wheat flour

100 g all-purpose flour

75 g unsalted butter

1 tsp Himalayan pink salt

1 to 3 Tbsp cold water

1 Tbsp chopped fresh rosemary

Instructions:

Mix all ingredients of pie crust together and shape the dough into 2 equal size disks. Chill the dough in refrigerator for at least an hour. Add all the ingredients for stuffing into a cast iron skillet and cook for 5-10 min. Allow it to cool completely.

1/2 tsp sage powder

1/2 tsp cumin powder

1 Tbsp olive oil

2 Tbsp fresh coriander leaves (chopped)

1/2 cup powdered cashew nuts Kosher Salt (to taste)

Transfer one chilled dough disk to a well-floured work surface. Roll the dough into a circle big enough for a 9-inch pie plate. Transfer rolled dough to pie plate. Fill it with mushroom stuffing. Roll the second dough disk into a circle and lay it as the top dough over the filling (or create a lattice design). Trim & decorate the pie crust. Bake the pie at 400°F (convectional oven) for 30 min. Cool it for 20 minutes.

MiniMeatPockets

Ingredients:

100 g active sourdough or discard

80 g whole wheat flour

3/4 Tbsp cold water

30 g unsalted butter

1/2 tsp Himalayan pink salt

1 tsp dried herbs (optional)

For stuffing - Cook ground meat with onions and desired spices

Shredded cheese (as desired)

Instructions:

Mix all ingredients together and shape the dough into a disk shape. Chill the dough in refrigerator for at least an hour.

When you are ready to bake, take the dough from refrigerator and roll it like pie sheet. Cut the dough into multiple equal size squares.

Pre-heat oven to 375°F.

Place meat stuffing and cheese (optional) on the center of one square sheet, apply cold water on the edges of the square sheet. Lay another square sheet on top of the filling and seal the edges of both sheets together.

Using a fork, poke holes on the top layer.

Repeat this process for rest of the dough.

Arrange all pre-baked hot pockets on a baking tray and bake at 375°F for 20 min.

Dairyfreemeatpockets

PlantainPacket

Ingredients:

100 g sourdough discard 80 g whole wheat flour

30 g unsalted vegan butter

1/2 Tbsp cold water

1 Tbsp cane sugar

For stuffing - 1 ripe plantain chopped into small pieces

Instructions: Mix all ingredients together and shape the dough into a disk shape. Chill the dough in refrigerator for at least an hour. Pre-heat oven to 400°F.

Roll the chilled dough into a large rectangle shape. Place chopped plantain on one half of the rectangular shaped dough and fold the other half of dough over the plantain and seal all three edges of dough.

Place the pre-baked plantain packet on a baking tray and bake at 400°F for 20 min. Drizzle maple sugar or chocolate syrup on top of the plantain packet before serving. Variation:Addshredded coconut,jaggery/coconutsugar, nuts,choppeddriedfruitscan alsobeaddedinthefilling.

FishPie

(Dairy free)

Ingredients: Instructions:

Pie dough - Refer Mushroom pie recipe (page 30)

2 Tbsp unsalted butter cut into small cubes

1 tsp chopped fresh dill

1 cup cooked white rice

2 cups baked/fried salmon cubes (marinate salmon with salt, pepper, turmeric, paprika, olive oil)

1 cup cooked cabbage (sauté with onion, salt, pepper, cumin, celery salt, sage and any desired seasoning to cabbage)

Roll pie dough it into a circle big enough for a 9-inch pie plate. Transfer rolled dough to pie plate. Add a layer of cooked white rice, sprinkle dill on top of rice, add butter cubes on top of it, layer it with cooked salmon, layer cabbage on top of salmon. Roll the second dough disk into a circle and lay it as the top dough over the filling.

Trim & decorate the pie crust. Bake the pie at 400°F (convectional oven) for 30 min. Cool it for 20 minutes.

BourbonPumpkinPie

Ingredients:

Pie dough Refer Apple pie recipe

1 can pumpkin puree

1/2 cup macadamia milk

1/2 cup coconut cream

2 flax seed eggs

3/4 cup sugar

1 tsp vanilla

1/4 tsp salt

Instructions:

Roll out chilled dough into a 12 inch circle and fit it into a 9 inch pie plate. Trim & decorate the pie crust. Lightly prick pie shell all over with a fork. Freeze the pie shell for 30 minutes.

Preheat oven to 375°F. Line pie shell with parchment paper and fill with pie weights. Bake until side is set and edge is golden, about 10 minutes. Carefully remove weights and bake shell for 5 minutes.

3 Tbsp bourbon

1/2 tsp ground ginger

1/8 tsp ground pepper

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp cardamom

2 Tbsp cornstarch

Whisk together remaining ingredients and pour into cooled shell. Cover pie crust with a shield to prevent it from burning.

Bake at 425°F for 15 minutes and then at 375°F until edge of filling is set but center trembles slightly. Cool pie for 2 3 hours before slicing.

RosemaryBreadSticks

Ingredients:

125 g active starter

g water at 100°F

g whole wheat flour

g bread flour

Instructions:

Mix all ingredients in a stand mixer bowl and knead well. Cover bowl and set aside the dough to rise 25-50% at room temperature. Transfer the dough to a floured work surface. Using a rolling pin, gently roll the dough into a rectangle. Using a pizza cutter/knife, cut equal size strips of dough.

Fold the ends of each dough strip together and gently twist the and shape it into desired thickness and length.

Himalayan salt

chopped fresh rosemary

finishing salt

olive oil

Second rise: Place the twisted stick shaped dough in a nonstick baking tray. Apply olive oil on top of each shaped dough sticks. Sprinkle finishing salt on top of it. Leave the dough at room temperature until it has increased to 75% volume. Preheat convectional oven at 375ºF. Transfer the baking tray to preheated oven. Bake for 20 min at 375ºF.