Tag: sourdough discard

Sourdough Discard Biscuits

Categories Fermentation, Recipes, sourdoughLeave a Comment on Sourdough Discard Biscuits

I love the simple pleasure of a warm biscuit. The opportunities are endless; you could make it sweet or savory. The biscuit could be the star of the show or a side. I have recently found a love for warm pimento cheese, and I cannot wait to make these biscuits again. Make these biscuits for yourself and see how amazing life can be. What are some of your favorite biscuit toppings?

Ingredients

  • 300g all-purpose flour
  • 113g Unsalted Butter, cold
  • 125g Sourdough Discard
  • 240g Buttermilk
  • 15g Sugar

Add Before Cutting Out:

  • 5g Salt
  • 1 1/2 TSP Baking Powder
  • 1/2 TSP Baking Soda

Let’s Get Cooking

Grate the 113g of cold butter into a large mixing bowl. Add the 300g of flour to the butter. Using a fork mix the flour and butter until they begin to form pea-sized crumbs.

Add in the 125g sourdough discard + 240g buttermilk + 15g sugar. Stir with a stiff spatula until well combined. Cover with a damp towel and let the dough rise on the counter for 10-12 hours.

In the morning/before you cut the dough, mix in 5g salt + 1 1/2 TSP baking powder + 1/2 tsp baking soda. Mix well with your hands.

Preheat the oven to 400F and lightly butter a cast iron skillet.

Flour your counter and turn the dough out onto it. Flour the dough and press it into a 1inch rectangle shape. Cut out the biscuits and arrange in the skillet.

Bake for 25-30 minutes, or until the tops are brown.

Remove and serve.

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