Tag Archives: bread

Easy Sourdough Flatbread

  By |
Leave a comment

Ingredients

  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup sourdough starter discard (unrefrigerated or recently refrigerated)
  • 1 ½ tablespoons olive oil
  • 2-3 tablespoons water
  • desired seasonings (dill, rosemary, garlic powder, minced garlic, scallions, sea salt, poppy seeds, etc.)

Process

Mix dry ingredients. Add starter and olive oil. Knead by hand or in mixer with a dough hook, gradually adding the water until the dough is shiny and stretchy. Put dough in a lightly oiled or buttered bowl. Cover and place somewhere warm for an hour.

Preheat skillet or griddle (I used a cast iron griddle) to medium high. Break off golf ball sized pieces. Sprinkle whatever seasonings you want on your counter, press dough into seasoning, and use a rolling pin to roll out to about 1/8th inch. Fry each bread on both sides until they are browned in areas. If it sticks, your skillet/griddle is likely not hot enough.

Rye Sourdough Boule

  By |
Leave a comment

This is a lower hydration bread and thicker (less airy), making it easier to manage and better for some uses. The recipe also makes only one loaf, so it works well for smaller families or one meal.

Ingredients

  • 100g rye flour
  • 400g white flour 
  • 150g starter at 100% hydration
  • 285g water
  • 8g salt

Process

Mix dry ingredients.

Add starter and water. Mix enough to fully incorporate all ingredients. Allow to sit 30 minutes to autolyse.

Knead gently around in a circle for 30 seconds.

Leave dough in fridge overnight 12-14 hours.

Tip dough onto lightly floured counter and do 3 stretch and folds and then shape into rough boule. Allow to rest 10 minutes.

Finish shaping into a boule, creating as much tension as you can and place in floured banneton or tea-towel lined bowl.

Proof in warm location for 1/5 to 2 hours.

Preheat oven and dutch oven or baking stone to 500*

Remove boule from banneton and score from side to side.

Place in dutch oven (on top of either cornmeal or cornmeal plus parchment paper) with lid on or on baking stone. If using baking stone add a tray of ice cubes in a tray underneath. Reduce temp to 475*.

If using a dutch oven, remove lid from dutch oven after 20 minutes. Lower temperature to 450* (dutch oven or baking stone).

Allow to cook another 20 minutes and then begin to watch for when it looks nicely dark. Internal temp should be about 208* when finished.

Remove and allow to cool before slicing.

Sourdough Banana Bread

  By |
Leave a comment

The sourdough obsession continues with banana bread! If you are looking for the version without sourdough, you can find that here.

Ingredients

  • 150g (3/4 cup) sugar – I mixed brown sugar and white sugar
  • 90g (1/3 cup plus 2 tsp) cup vegan butter, at room temp (or canola oil)
  • 3 very ripe bananas, mashed well
  • 32g or 2 tablespoons soy milk
  • 1.5 teaspoon vanilla
  • 200g (1 cup) sourdough starter
  • 140g (1 generous cup) flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans or walnuts if desired
  • 1/4 cup raisins if desired
  • 1/4 teaspoon salt

Process

Preheat oven to 350*

Mix butter and sugar until creamy. Add mashed bananas, soy milk, and vanilla and mix briefly. 

Add remaining ingredients and mix until just combined. Double check to be sure you got everything from the sides of the bowl.

Pour into loaf pan (spray with non-stick spray if needed) and sprinkle top of loaf with natural/demerara sugar if desired.

Bake for 1 hour or until cake tester (or toothpick) inserted into center comes out clean. Allow to cool and remove from pan and serve.