Tag Archives: sourdough

Rye Sourdough Boule

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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.

Pear and Chocolate Sourdough Scones

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We actually like the more English kind of very dry scones, which these are not. They are somewhat soft on the inside and slightly crunchy on the outside. The roasted pears are really delicious! Don’t have pears? Strawberries, apples, or blueberries will work! If you are looking for scone recipe with no sourdough starter, this is a good one!

Ingredients

  • 4 large or 6 small pears, still somewhat firm, cores removed and chopped into 1/2 inch pieces
  • 200g white flour
  • 160g wheat flour
  • 100g brown sugar
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp salt
  • 225g vegan butter, cut into pieces
  • 80g oats
  • 200g dark chocolate chunks or chips
  • 100g soy milk
  • 480g sourdough starter discards

Process

Roast chopped pears on a parchment lined baking sheet at 375* until the bottoms slightly brown and the pears look a little dry on the edges. This will reduce their moisture (so the scones don’t go flat in the oven).

While this is happening, grate your butter with a cheese grater or chop finely and store in the freezer. The really cold butter is good for the lift of scones (or pie crust!).

Mix together the flours, sugar, baking soda, baking powder, and salt.
Cut in the butter.
Stir in the oats and chocolate chips.
Mix together the milk and sourdough starter and pour over the dough, folding it in gently. Add pears and fold in. 

Line a baking sheet with parchment and make 2 8-inch rounds. Sprinkle with turbinado or natural brown sugar. Slice into 8 pieces per round.
Place the pan in the freezer for 30 minutes.

Remove the pans from the freezer and redo the cuts.
Separate on the pan and bake for 30 minutes until golden brown (internal temperature around 205-210).

Remove from oven. After 5-10 minutes move to a wire rack to finish cooling. Enjoy!

Sourdough Banana Bread

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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.