Tag: sourdough baking

Blue Cheese & Walnut Sourdough Loaf

Categories bread, Fermentation, Recipes, sourdough1 Comment on Blue Cheese & Walnut Sourdough Loaf

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

Categories Desserts, sourdoughLeave a Comment on Sourdough Discard Pumpkin Chocolate Chunk Bread

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

Sourdough Blueberry Lemon Loaf

Categories Recipes2 Comments on Sourdough Blueberry Lemon Loaf

A friend recently requested a blueberry lemon loaf and I was more than happy to oblige as blueberry + lemon is the supreme combo. I have my tried and true recipe, however, I have been wanting to use my sourdough starter in more recipes and I figured this was the perfect opportunity. Shout out to Idie’s Farm for the guidance on how to make this recipe starter-friendly! I went with the long-fermented option because I wanted that tangy sourdough taste.

Ingredients

Dry Ingredients

  • 2 Cups All Purpose Flour
  • 1 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1/2 TSP Salt
  • Zest of 1 Lemon

Wet Ingredients

  • 1 Cup Sourdough Discard or active starter
  • 3/4 Cup Light or Dark Brown Sugar
  • 1/2 Cup Melted Butter
  • 2 Large Eggs
  • Juice of 1 Lemon
  • 1/4 Cup Milk
  • 1 Cup Blueberries

Lemon Glaze

  • 1/4 Cup Powdered Sugar
  • 1 TBSP Lemon Juice

Let’s Get Cooking

Begin the batter 16-18 hours before you plan to bake!

In a large bowl whisk together 2 Cups All Purpose Flour + 1 TSP Baking Powder +1 TSP Baking soda 1/2 TSP Salt + Zest of 1 Lemon.

In another bowl combine 1 Cup Sourdough Discard or active starter + 3/4 Cup Light or Dark Brown Sugar+ 1/2 Cup Melted Butter+ 2 Large Eggs + Juice of 1 Lemon + 1/4 Cup Milk.

Add the wet ingredients to the dry and stir until the batter has just come together. Be aware to not over mix. Fold in the blueberries and cover with a damp towel or plastic wrap.

Allow to rise for 4-6 hours, I like to put mine in the oven with the light on. Place dough in the fridge for a second rise overnight or for 12 hrs.

The next day; preheat the oven to 350F.

Give the dough a few good stirs and then pour it into the prepared pan.

Bake for 55-65 minutes or until the toothpick comes out clean. Let cool in the pan for 10 minutes before moving to a wire rack to cool.

Combine the glaze ingredients and pour over the blueberry loaf.

Slice and enjoy!

Made with Love,
Hannah

Blueberry & Lemon Sourdough Scones

Categories Desserts, Recipes, sourdough5 Comments on Blueberry & Lemon Sourdough Scones

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