Favorite Recipes
I wanted to give y'all some of my favorite sourdough and sourdough discard recipes to try out!
Chocolate Chip Cookies
3 CUPS OF AP FLOUR
I CUP BUTTER
1 TSP OF VANILLA EXTRACT
2 CUPS OF DARK CHOCOLATE CHIPS
Ingredients & Instructions
Recipe by my secret confections
1 TSP BAKING SODA
3 EGG YOLKS
1 TSP BAKING POWDER
1 CUP BROWN SUGAR
1 CUP GRANULATED SUGAR
1 TSP SALT ( I USE KOSHER)
I CUP OF SOURDOUGH DISCARD
Chop the butter into cubes and brown in a medium sized sauce pan on medium high heat.
Let chill for 30 min
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a mixer, add the sugar and butter, then cream until light and fluffy, about 2-3 minutes.
Add the egg yolks and mix for an additional 3 minutes, scraping down the sides of the bowl half way through.
Add the starter and vanilla, then mix until fully combined. It should be smooth and look like a cake batter.
Add the flour in three additions, scraping down the sides after each one.
Add the chocolate chips.
Cover the bowl in plastic wrap and let rest in the fridge for at least an hour.
Preheat oven to 355 F
roll the dough into 1 inch balls and place on a cookie sheet covered with parchment paper.
Cook for 15-18 min or until they are golden brown!
Bread Recipe
START WITH 1/3 CUP OF FED STARTER (LEVAIN) IN A BOWL.
ADD 1 AND 3/4 CUP OF WARM WATER
THEN ADD 3 CUPS OF BREAD FLOUR AND 1 CUP OF ALL -
PURPOSE FLOUR.
NOW YOU CAN HAND MIX OR USE STAND MIXER. EITHER WAY MIX UNTIL IT HAS FORMED INTO DOUGH AND THERE ARE NO CLUMPS OF FLOUR THROUGHOUT.
NEXT YOU CAN EITHER TRANSFER TO A NEW BOWL OR LEAVE IT IN THE SAME BOWL FOR PROOFING. TAKE A DAMP TEA TOWEL AND DRAPE IT OVER THE TOP.
LET SIT FOR 30 MIN TO AUTOLYZE
NEXT SPRINKLE IN 1 AND 1/2 TSP OF KOSHER SALT. WET YOUR HANDS AND DIMPLE IT INTO THE DOUGH.
THEN YOU ARE GOING TO DO YOUR FIRST SET OF STRETCH AND FOLDS. YOU ARE GOING TO PULL THE DOUGH UP STRETCHING IT AND FOLD IT OVER. YOU WILL WANT TO DO THIS IN A CLOCKWISE TYPE MOTION DOING IT TO EACH SIDE OF THE DOUGH ( SHOULD BE ABOUT 4 TIMES PER STRETCH AND FOLD.) THEN COVER WITH TEA TOWEL.
AFTER 30 MIN DO ANOTHER SET OF STRETCH AND FOLDS THEN COVER FOR ANOTHER 30 MIN AND COMPLETE YOUR LAST SET OF STRETCH AND FOLDS.
THEN YOU WILL BE DOING A BULK RISE FOR 12-24 HOURS
YOU CAN COVER THE BOWL WITH YOUR TEA TOWEL AND SET
IT IN THE FRIDGE OR LEAVE ON THE COUNTER.
AFTER YOUR BULK RISE YOU WILL PUT THE DOUGH ON A FLAT FLOURED SURFACE AND SHAPE YOUR DOUGH
ONCE YOUR DOUGH IS SHAPED YOU WILL NEED TO PLACE IT ON PARCHMENT PAPER AND LET IT RISE FOR A BIT UNTIL
YOUR OVEN IS PREHEATED.
PREHEAT YOUR OVEN TO 450 AND SET YOUR DUTCH OVEN IN
TO PREHEAT AS WELL.
AFTER PREHEAT SCORE YOUR BREAD SO IT DOESN'T
"EXPLODE
THEN PUT IT IN YOU DUTCH OVEN WITH THE LID ON FOR 25MIN AND THEN YOU WILL BAKE IT FOR 20 WITH THE LID
OFF TO GET IT NICE AND CRISPY!
AFTER LET REST UNTIL COOL TO CUT AND THEN ITS TIME TO ENJOY!!!!
Focaccia Bread
Recipe By Pantry Mama!
Ingredients & Instructions
100 g Sourdough starter active and bubbly
400 g Water can increase or decrease by 30g if desired
500 g Bread Flour
10 g Sea Salt
10 g Salt
1 tbsp Rosemary Leaves Fresh or drie
30 g Olive Oil
Weigh out your sourdough starter and water into a large bowl.
Mix the water and starter together briefly. Then add flour and salt and mix whole lot together until it forms a sticky dough. You don't want any dry flour left at all.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little bit longer, it's not going to matter too much.
After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre. You should feel the dough strengthen as you do this. It doesn't have to be perfectly smooth or tight, just work around the bowl stretching and folding (around 10 - 15 times is perfect).
Now you want to leave your dough to ferment. Cover it with a tea towel or plastic wrap and leave it alone to double
Once the dough has doubled you need to shape the dough. Shaping focaccia is super simple (and absolutely forgiving). See my notes in the post above for details on baking pans/dishes.
Use a dough scraper to gently ease the dough out into your desired pan.
Rub your hands with a little olive oil and gently pull the dough out to fill the tray. Again it doesn't have to be perfect as it will naturally fill the tray as it proofs.
Let your dough rise again. Leave it until it's spread out and filled the tray. It will be puffy and pillowy ... you might even have some gorgeous bubbles popping up.
Once the dough has filled the tray and is looking puffy and full of volume, you need to dimple the dough and add the toppings.
Pour olive oil over the top of the dough and then push your finger tips into the dough to create dimples. You might see some bubbles as you do this.
Now sprinkle with sea salt and rosemary.
Preheat the oven to 200C (392F).
Bake for 30 minutes or until golden brown.
More To Come!
