Sourdough Discard Crackers

This is a great way to use discard. During the colder months when we were doing school from home these were a great snack to pop in the oven. I barely managed to get them off the pan before they were all eaten. Super easy, very tasty and definitely a keeper recipe.

Sourdough Discard Crackers

2 tablespoons butter, melted
3/4 cup starter
2 tablespoons seasoning of your choice
salt

Directions:

1. Preheat your oven to 325 degrees. Melt the butter and mix with the starter, then incorporate your seasonings.

2. Pour your batter out onto a parchment lined baking sheet and spread it thin.

3. Bake for 10 minutes, then remove from the oven. Immediately score into the shapes you desire. Return to the oven for an additional 40 minutes or until golden brown and crispy.

Sourdough Country Loaf

This rustic loaf recipe has worked beautifully pretty much every time. My two pieces of advice are these: 1. Know your starter. Make sure you know that your starter is in the active phase. If it is not active this recipe will be dense, and you will have to use it for croutons. 2. Be patient. This recipe needs to sit around all day. It is great to do on a day when you will be around the house for a while. Learn how to incorporate it into your daily rythms. Don't try to rush it or take shortcuts. It won't work. Also, if you have a big family like mine, and you want to make two loaves at once, make two separate recipes in two bowls. Doubling this recipe was not successful for me, the dough is too massive and heavy and does not rise properly.

Sourdough Country Loaf

Ingredients:

200g sourdough starter, active
400g water
650g flour
20g salt

Directions:

1. Using a scale and medium sized mixing bowl, incorporate all ingredients using your hands. The dough will be sticky, that's OK. Cover the bowl with a damp towel for 4 hours stretching and folding 4-5 times.

2. The stretch and fold technique: Grab one side of the dough and stretch a small handful up about 6 inches then fold into the middle. Give the bowl a quarter turn and continue that motion three more times until all sides have been folded into the middle. Repeat this 4-5 times over the 4 hour resting period.

3. Shaping your loaf: After 4 hours your dough should be smooth and springy. Shape your loaf and turn it into a banatin or bowl with a well floured towel to rest for 45 minutes. While your loaf is resting heat your oven to 450 degrees and place a covered dutch oven in to preheat. For more information on how to shape a country loaf please see HERE

4. After your loaf has rested and the dutch oven preheated, turn your loaf out onto a piece of parchment. Score the breat to allow for a good rise. Place the loaf and parchment carefully into the dutch oven and bake: 35 minutes with the top on, and 16 minutes with the top off. Ramove from the oven and cool for at least ten minutes before cutting.

Sourdough Cobbler

COVID season has given us more time. Some of that time I have given to re-visiting my sourdough starter. Last year I attempted a starter, and somehow I managed to let it turn into something that smelled like diaper. Thankfully, this time was a bit more successful. We have created so many excellent recipes with our starter. I am also obsessed with not throwing any away, so I have some great sourdough discard recipes as well that I am going to add soon.

This one was an amazing surprise. It was born out of necessity. I had a lot of starter that needed to be used, and it was too hot to make bread. Plus, I had some fruit that had ripened quickly and needed to be eaten. This recipe gets four points for awesome...1. it uses brown sugar with the fruit, this was excellent. 2. The butter is cut into the butter like a biscuit mix, so the crust is light and fluffy. 3. There is a butter and sugar topping that provides a bit of sweetness and a crispy top. It went over really well in our house.

Sourdough Cobbler

Ingredients:

filling:

• 2 1/2 lbs of fruit
• 1/2 cup of brown sugar 
• 1 tsp cinnamon 

dough:

• 3/4 cup of flour 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 tbsp butter
• 1 cup sourdough starter 

topping:

• 2 tbsp melted butter
• 3 tsp sugar

Directions:

1. Cut up your fruit and mix with the brown sugar and cinnamon. Set aside while you create the dough.

2. Combine flour, baking powder, baking soda, and salt into a medium mixing bowl. Using a pastry blender, blend in the butter until it is in pea sized pieces, then mix in the sourdough starter.

3. Spoon the fruit evenly over the bottom of a 10 cup baking dish, then cover the fruit with the prepared cobbler dough.

4. Melt the 2 tablespoons of butter, and combine with 3 tablespoons of sugar. Brush or drizzle the topping over the cobbler dough.

5. Bake at 375 degrees for 40-50 minutes or until the fruit is bubbling and the cobbler crust is lightly browned.