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Sourdough Recipes F A R M H O U S E FAVORITES Sourdough Recipes FARMHOUSE ON BOONE Locally made sourdough starter, with the native yeasts of the area present, is certainly the thing a foodie’s dreams are made of. A jar of healthy, productive starter is teaming with life, as evidenced by all the bubbles you will see rising to the surface. Once you’ve experienced homemade sourdough baked goods, store bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast. FOR STARTERS INGREDIENTS: Flour (Whole grain wheat, unbleached all purpose and einkorn are all great choices.) Filtered water (I use a Berkey water filter.) TOOLS Glass bowl (Metal can react with beneficial bacteria and yeasts.) Wooden spoon Tea towel THE PROCESS On day one, mix one cup of flour and one half cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours. On day two, discard half of the mixture and repeat the process. Add one cup flour, one half cup water, stir vigorously and cover. Why do you have to remove half the mixture? By day four, you would have sourdough starter overflowing your bowl. Also, removing half ensures the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the half cup of flour wouldn’t be enough to feed them on days three and four. Basically, you would end up with a whole lot of extra starter by the end of the process and none of it mature. Repeat the day two instructions for days three, four and five. On days six and seven, do the same but feed it every 12 hours, instead of every 24. By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, SOURDOUGH STARTER MAINTENANCE Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years. IN THE REFRIGERATOR FOR OCCASIONAL USE Storing it in the refrigerator slows down the fermentation process, so one feeding every week or every other week is sufficient. I usually only use my starter a couple times per week. If I plan to make pancakes Saturday morning, for example, I pull my starter out of the fridge Friday morning and add flour and water. By Saturday morning it is bubbly and ready to go. I remove the two cups starter needed for my pancake recipe and put the “master starter” back in the fridge. Since it was fed the day before, it is good to go for another week, or whenever I need it next. ON THE COUNTER FOR DAILY USE Since the “little guys” in the starter, as my kids like to call them, are active at room temperature, they will have to be fed more often if kept in this state. If you leave your starter out on the counter, you will need to be adding flour and water everyday. You will also have to be baking every day to use up all that starter. Most people probably won’t use the starter quite so much, unless you own and operate a bakery. I would recommend storing it in the refrigerator between uses. NOW, LET'S GET TO BAKING! WHOLE WHEAT SOURDOUGH BREAD SOURDOUGH FRENCH TOAST APPLE CINNAMON RAISIN OUR FAVORITE SOURDOUGH PANCAKE RECIPE SOURDOUGH ENGLISH MUFFINS CINNAMON RAISIN SOURDOUGH BREAD CINNAMON MAPLE SOURDOUGH APPLE PIE HEALTHY ONE POT MEAL- SOURDOUGH SKILLET EASY SOURDOUGH FLAT BREAD WHOLE WHEAT SOURDOUGH BREAD INGREDIENTS: 6-7 cups freshly ground flour 1 cup fed sourdough starter ½ cup melted coconut oil 1 tablespoon salt ½ cup honey 1½ cups filtered water Yields: 2 loaves WHOLE WHEAT SOURDOUGH BREAD INSTRUCTIONS: 1) The night before you want to make your bread combine the flour, starter, oil, salt, honey and water in a large bowl. Knead the dough until it is stretchy. (about 15 minutes) Add just enough flour so that it pulls away from the sides of the mixer, or is not sticking to your hands. It will vary between 6 and 7 cups, depending on the hydration of the starter and the type of wheat you use. Add a little more water if it is too dry, or flour if it is too wet. 2) Place the dough in a coconut oil greased glass bowl. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a tea towel and let it rise overnight, or up to 24 hours. 3) The next day, divide the dough into two even balls and place each one into a greased loaf pan. Allow it to double in size in a warm place, covered with a tea towel. This should take anywhere from 4-12 hours, depending on how warm your kitchen is. 4) Bake the bread for 30-35 minutes at 400 degrees. SOURDOUGH FRENCH TOAST CASSEROLE INGREDIENTS: 1 loaf homemade sourdough bread 2 cups whole milk 1/2 cup maple syrup or honey 10 eggs 1/2 teaspoon cinnamon 1 teaspoon vanilla 4 apples, peeled and chopped 1/2 cup raisins 1/2 cup melted butter SOURDOUGH FRENCH TOAST CASSEROLE INSTRUCTIONS: 1) Preheat the oven to 350 degrees. 2) Cut the loaf of sourdough bread in one inch cubes and place in a 9 by 13 glass baking dish. 3) In a large glass bowl, whisk together the milk, maple syrup, eggs, cinnamon and vanilla. 4) Add the chopped apples and raisins to the bread. 5) Pour the egg mixture over the bread and allow to stand for 10-15 minutes, or overnight. The goal is to saturate the bread with the mixture. 6) Drizzle the melted butter over the top. 7) Bake for 30 minutes. This sourdough french toast casserole tastes delicious drizzled with some real maple syrup or raw organic honey. OUR FAVORITE SOURDOUGH PANCAKE INGREDIENTS: 2 cups fed Sourdough Starter 2 eggs 1/4 cup melted coconut oil 2 tablespoons honey 1/2 teaspoon salt 1 teaspoon baking soda Coconut oil for frying OUR FAVORITE SOURDOUGH PANCAKE INSTRUCTIONS: To ensure the cakes don’t stick, you will need to follow two rules. 1) Preheat the skillet before letting the batter hit it. 2) Only flip the pancake one time. Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That’s my favorite part. I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet. After it is hot enough to produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that “flip only one time” rule. After the top is nice and bubbly, give it a little flip. Allow it to cook another 30 seconds on the other side. Repeat. Repeat. If we plan to add blueberries and chocolate chips, we like to put them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, they tend to stick. This is why I don’t stir them into the batter. Same goes for blueberries. SOURDOUGH ENGLISH MUFFINS INGREDIENTS: The night before you want sourdough English muffins stir in a glass bowl: 2 cups flour 1 cup water 1/2 cup fed sourdough starter Cover it with a towel and let it sit at room temperature for 12- 24 hours. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot. AFTER IT HAS FERMENTED, ADD TO THE MIXTURE Honey 1 tablespoon Salt 1 teaspoon Baking soda 1 teaspoon SOURDOUGH ENGLISH MUFFINS INSTRUCTIONS: Preheat your cast iron skillet on low and add a little coconut oil. Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. Divide the dough in 12 equal parts and drop it in your cast iron skillet. Keep it on low for about 10 minutes so the dough has a chance to rise. Let them cook until doubled in size. Turn the skillet up to about 3 or 4 (not quite medium) and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time. Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up to high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. After they are cooked all the way through, slice them open and Enjoy! CINNAMON RAISIN SOURDOUGH BREAD INGREDIENTS: 6-7 cups freshly ground flour 1 cup sourdough starter ½ cup melted coconut oil 1 tablespoon salt ½ cup honey 1½ cups filtered water 3 tablespoons cinnamon 2 cups raisins (and 2 cups hot water for soaking) Yields: 2 loaves CINNAMON RAISIN SOURDOUGH BREAD INSTRUCTIONS: 1) The night before you want to make your bread combine the flour, starter, oil, salt, honey and water in a large bowl.
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