sourdough – Hangry Hannah

Blue Cheese & Walnut Sourdough Loaf

November 10, 2025bread, Fermentation, Recipes, sourdough1 Comment

I love how customizable sourdough can be! I have been trying out different variations, and this combo may be one of my fall favorites. The walnuts add this wonderful crunch while the blue cheese highlights the tanginess of the sourdough. It makes a wonderful bread for grilled cheese, to dip into soup, and to eat toasted with some butter!

Ingredients

300g Water
175g Active Sourdough Starter
450g Bread Flour
10g Sat
1 Cup of Walnuts, roughly chopped
1 Package of Your fav Blue Cheese, crumbled

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in most of the chopped walnuts + blue cheese. Be sure to save some of the fillings for the shaping process! Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! Turn out your dough on a lightly floured surface. Pull out the edges of the dough to create a rectangle. Add in the remaining walnuts + blue cheese. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

What will you serve this bread with?

Made with Love,
Hannah

Sourdough Discard Pumpkin Chocolate Chunk Bread

October 12, 2025Desserts, sourdoughLeave a Comment

October is one of my favorite months. The leaves are changing, the weather is cooling off, and it is time to lean into all things cozy. Cozy for me includes slower moments, spices, candlelit rooms, and being wrapped up in a blanket. I think that this sourdough pumpkin bread from This Jess Cooks adds to the experience of fall. It has the perfect balance of spices, pumpkin flavor, chocolate, and my favorite, a little tang from the sourdough discard. This all comes together quickly and is ideal for sharing!

Ingredients:

1 cup + 2 Tablespoons All Purpose Flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup light or dark brown sugar
1 cup pumpkin purée
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
1/3 cup vegetable oil
1 egg
3/4 cup dark chocolate chunks or chips
1-2 teaspoons turbinado sugar for topping (I did not have & used regular sugar instead)

Let’s Get Baking

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.

In a medium bowl, whisk together flour + cinnamon + nutmeg + cloves + ginger + baking soda + salt. Set the bowl aside.

In another large bowl, whisk together the granulated sugar + brown sugar + pumpkin purée + sourdough discard + vegetable oil + egg.

Slowly add the dry ingredients to the wet ingredients and stir until combined.

Fold in the chocolate chunks, keeping at least 2 Tablespoons of chocolate chunks for the topping. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with turbinado sugar and the leftover chocolate chunks.

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan and transfer it to a cooling rack to cool completely.

Once cool, slice & enjoy!

Made with Love,

Hannah

Dill & Lemon Sourdough Loaf

June 24, 2025bread, Fermentation, Recipes, sourdough1 Comment

I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

Ingredients

300g Water
175g Active Sourdough Starter
450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
10g Sat
1 Bunch of dill, chopped
1 Lemon, zested

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in the dill + lemon. Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

Made with Love,

Hannah

Sourdough Glazed Donuts

January 20, 2025Recipes, sourdough4 Comments

About 5 years ago when I was still a sourdough newby I attempted to make sourdough donuts. I had failed miserably. Since Brad [my starter] turns 5 this year it is the perfect time to redeem myself. Aberle Home helped guide me to success. Though I don’t have a oil thermometer it would be recommended by me to get one [it’s on my list as well] as ensuring the oil is at the right temperature is the hardest part of these donuts. This is a two day process so make sure you are planning ahead but OMG are they worth it.

Ingredients

Tangzhong (Scald)

180g whole milk
38g unbleached bread flour

Dough

Cooled tangzhong
200g ripe sourdough starter (100% hydration)
375g unbleached bread flour (12.7% protein)
3 Large eggs
38g granulated sugar
2 teaspoon pure vanilla extract
12g kosher salt
100g salted butter, cold and cut into small cubes

Vanilla Glaze

70g Whole Milk
230g Powdered Sugar
1 TBSP Salted Butter, melted, cooled
1/2 TSP Vanilla Extract
Pinch of Salt

Additional

Vegetable Oil for Frying
Donut Cutter [or create your own at home like I did with a container lid and smaller cookie cutter]
Parchment Paper

Let’s Get Baking

Day One

Feed your starter 6hrs in advance and allow it to peak.

Prepare the tangzhong mixture: whisk together 180g milk + 38g flour in a small saucepan over medium heat. Cook and stir constantly with a rubber spatula until it thinkens to the consistency of mashed potatoes. Spread flat on a dinner plate and refridgerate until cool.

In a stand mixture fitted with a dough hook, add the cooled tangzhong + 200g Ripe Starter + 3 Large eggs + 38g granulated sugar + 2 TSP vanilla extract + 375g unbleached bread flour. Mix on low speed for 1 minute until combined. Cover with plastic wrap and allow to rest for 30 minutes.

After 30 minutes, add in the 12g of salt and knead on low speed for 10 minutes. Add in half the butter cubes and continue needing until the butter is incorporated and no longer visible. Add in the second half of the butter cubes. The dough is done when it cleans itself off the sides of the bowl and clings to the dough hook, this may take 10-15 minutes.

With damp hands form the dough into a smooth ball. Place in a large bowl, cover, and set in a warm plave until it has nearly doubled in size. After the dough has risen, cover tightly, and refridgerate overnight.

Day 2

Line two sheet pans with parchment paper, lightly dust them with flour. Lightly flour your counter and turn out the cold dough. Roll evenly to 1/2-inch thickenness. Use your donut cutter and cut as closely spaced together, placing them on the parchment paper.

Cover the pans with plastic wrap and set in a warm place to proof until the donuts are puffy and soft to the touch.

When the donuts are about ready, fill a heavy bottomed pot with 2 inches of frying oil. Line a cooling rack with paper towels underneath and begin frying when the oil reaches 360F. Fry about 2 donuts at a time, fry about 2 minutes per side or until they are golden brown.

Make the vanilla glaze: combining 230g powdered sugar + 70g whole milk + 1 TBSP melted butter + 1/2 TSP vanilla extract + salt. Mix well until all combined. Once donuts have cooled, dip them in the glaze and place glazed side up on the cooling rack.

Enjoy immediately! Trust me you’re not going to be able to stop.

Made with Love,

Hannah

Sourdough Sandwich Bread

May 6, 2024bread, Fermentation, Recipes, sourdough2 Comments

I have been on a sourdough kick recently, I love how versatile it is! You can make pastries, savory snacks, and the best bread ever. I love making the big loaves, but I wanted to try something easier to cut and use for my morning avocado toast. I found this recipe from Stay at Home Sarah and she truly is right on with how easy this sandwich bread is! This recipe makes two loaves which you can easily wrap up and freeze until you’re ready to use!

Ingredients

1/2 Cup Softened Butter
2 1/2 Cups Warm Water
1 1/2 Cups Active Sourdough Starter
2 TBSP Honey
1 TBSP Salt
8 Cups Bread Flour

Let’s Get Baking

Using your stand mixer bowl, add in softened butter + warm water + active sourdough starter + honey + salt + half of the flour. Mix with paddle attachment until all the ingredients are combined. Switch to the dough hook and slowly add in the rest of the flour. Knead on low for about 7-8 minutes or until the dough is smooth and glossy.

Place the dough into a buttered bowl and cover with plastic wrap or a damp towel. Leave at room temp to proof for 10-12 hours. The dough will be ready when it’s doubled in size.

After your first proof, lightly coat your loaf pans with oil or butter. Divide the dough in half. Working one at a time, roll the dough into a large rectangle. Stretch the sides and press gently on the dough to release any bubbles. using the short sides, fold the dough into thirds. Starting at the short end, roll the dough up into a log, tuck the ends in underneath. Repeat with the other piece of dough. Place into the prepared pans seam side down. Cover with a damp towel and let proof again. This can take up to about 3-6 hours, or until the dough is about 1in from the pan rim. I completed this second proof in the fridge, but you can also leave it out.

To bake, preheat the oven to 375F and bake for about 40 min. Allow to cool on a wire wrack and let rest 1 hour before slicing.

This makes the best bread that can be used with any toppings imaginable! I have been loving it with avocado + chili oil + a runny egg for my breakfast

Made with love,

Hannah

Blueberry & Lemon Sourdough Scones

November 17, 2023November 16, 2023Desserts, Recipes, sourdough5 Comments

I have come to the realization that I do not use my sourdough starter enough! I use it primarily to make bread and failed tremendously once while making donuts. But one failure shouldn’t stop me from branching out! I wanted something relatively easy to whip up for a late breakfast treat so I decided on scones. I found this recipe from Savor the Best which incorporates two of my fav flavors, lemon and blueberry. I highly recommend making these if you’re like me and want to branch out with your sourdough starter.

Ingredients

2 1/4 Cups All Purpose Flour, 270g
1/2 Granulated Sugar, 100g
2 1/2 TSP Baking Powder
1/4 TSP Baking Soda
1/2 TSP Salt
Zest of 1 Lemon
1/2 Cup Cold Butter, 1 stick, grated [I recommend putting in the freezer for 15 min before you need it]
1/2 Cup Sourdough Discard, 120g
3 TBSP Cream or Buttermilk
1 Egg
1 TSP Vanilla Extract
1 1/4 Cup Blueberries, fresh or frozen

Let’s Get Baking

To make your dough, combine the flour + sugar + baking powder + baking soda + salt + lemon zest in a large mixing bowl.

Add the grated butter to the bowl and use your fingers to blend the butter into the flour until it looks like coarse sand.

Add the cream + sourdough discard + egg + vanilla to the flour mixture. Mix until the flour is moistened, it should look a bit dry and crumbly. Fold the blueberries into the dough using your hands.

Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife to cut each disk into 8 wedges.

Move to a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes.

Preheat the oven to 400F. Brush the scones with cream and sprinkle the tops with sugar. Bake for 20-25 minutes or until golden brown.

Transfer the scones to cool, though it is so difficult to wait!

Enjoy as soon as they are cool enough to eat!

Made with Love,

Hannah