Tag Archives: sourdough

Sourdough Dinner Rolls

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After making some spinach dip, I decided that I needed bread or rolls to serve with it. One of the young people requested rolls that were a little sweeter and lighter than a sourdough loaf. I started with this recipe from Holy Cow Vegan and adjusted from there.

Ingredients

  • 1 cup sourdough starter
  • 5 cups all purpose flour
  • 1/2 cup aquafaba
  • 1 1/2
  • 3 tsp salt
  • 5 tbsp white sugar 
  • 3/4 cup olive or vegetable oil
  • 1 cup non-dairy milk

Process

Combine all ingredients except milk. Mix with dough hook, adding milk *just* until the dough comes together in a soft ball. Do not over knead.

Place dough ball into an oiled bowl to rise. Cover tightly and place somewhere warm for 4 hours. The dough should double. 

Turn the light on in your oven. Knead the dough briefly and divide into 16 pieces. Shape each piece into a ball and place in 2, parchment-lined baking pans, keeping the rolls slightly apart from each other and from the sides.

Place in the unheated oven with the light still on for 2.5 hours. At that point, they should have risen somewhat in again and will be touching. If not, allow a little more time.

Remove rolls from oven and preheat to 350*. Bake for approximately 30 minutes until golden on top and about 185* internal temperature.

After the rolls cool for 15 minutes in the pan, remove to a baking rack and continue to cool. 

Easy Sourdough Flatbread

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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.

Apple Walnut Sourdough Muffins

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I continue to look for uses for sourdough starter discard. Today, I had 2 full cups in the fridge, so… muffins! Because these can get most of their rise from the baking powder and soda, you can use starter discards right from the fridge.

The recipe makes somewhere between 18-24 muffins, depending on how you fill them! You could also use it to make a couple of loaf pans of bread. These would also be good with the addition of a cup of raisins or dried cranberries. In fact, I have regret that I didn’t add raisins today.

Ingredients

  • 1 cup vegan butter, at room temperature
  • 1 cup brown sugar
  • 2 egg replacers of your choice or 2 tablespoons of “Just Egg”
  • 1/2 cup non-dairy milk
  • 2 cups sourdough discard
  • 3 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups grated apples (grate more finely if you don’t want to see them)
  • 1 cup chopped walnuts

Process

Preheat oven to 350* and prepare muffin tins or pans.

Cream butter into sugar. Add egg replacer, sourdough discard, and milk and mix in gently.

In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (full disclosure, I just did this all in one bowl today because I’m a rebel).

Gently fold in the apples, walnuts, and any other tasty bits like raisins or dried cranberry.

Bake for 22-25 minutes or until a tester or toothpick inserted into the center of a muffin in the center of the pan comes out clean. Allow to cool before removing from tins/pan.