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How do I make a sourdough starter?

Creating the Sourdough Starter

Creating a sourdough is an easy but time-consuming process, one must be patient while making the starter. In this manual, you will learn how to make a sourdough starter step by step.

Starting with Day 1

• Mix equal parts (by weight) of flour and water in a Sourdough Starter Jar. For example, start with 100 grams each of flour and water.
• Stir well until fully combined.
• Cover the jar with our breathable net cover and place the feeding day tracker.
• Let the mixture sit at room temperature (around 70°F/21°C) for 24 hours. Stick to the thermometer for accurate results.

 

Day 2 and Beyond

• Once a day, discard half of the starter and feed it with equal parts flour and water (by weight). For example, if you have 50 grams of starter after discarding it, add 50 grams each of flour and water.
• Stir well to combine, cover, and let it sit at room temperature for another 24 hours.
• Repeat this feeding process daily, discarding half and feeding with fresh flour and water, until the starter becomes active, bubbly, and doubles in size within 6–8 hours after feeding. This process typically takes 5-7 days but can vary depending on environmental factors.

 

Here's how to maintain your sourdough starter?

Regular Feeding

To keep your sourdough starter healthy and active, you'll need to feed it regularly. This typically involves discarding a portion of the starter and then feeding the remaining starter with equal parts flour and water. The frequency of feedings depends on your baking schedule and the temperature of your environment. In general, you might feed your starter once a day if kept at room temperature, or once a week if stored in the refrigerator between uses.

Storage

When you're not actively using your sourdough starter, you can store it in the refrigerator to slow down its fermentation activity. This allows you to feed it less frequently. Before using the starter for baking, it's a good idea to take it out of the refrigerator and let it come to room temperature, then feed it to refresh it before using it in a recipe.

Using Discard

  • As mentioned earlier, when you feed your sourdough starter, you typically discard a portion of it to maintain its volume and acidity. Instead of throwing away this discard, you can use it in recipes that call for sourdough discard, such as pancakes, waffles, crackers, biscuits, and more.
  • By maintaining your sourdough starter through regular feedings and proper storage, you can keep it healthy and active for years to come, allowing you to enjoy homemade sourdough bread and other baked goods whenever you like without having to start from scratch each time.
  •  Unfortunately, if you see mold in your starter, you probably should toss it, and start over.

Making the Sourdough Bread

Requirements

Once your sourdough starter is active, it’s ready to use for making bread.
• In a large mixing bowl, combine:
• 100 grams active sourdough starter
• 350 grams of bread flour
• 200 grams lukewarm water
• 7 grams salt

Mix the ingredients until a rough dough forms.

• Let the dough rest for 30 minutes to 1 hour to allow the flour to fully hydrate. This is called autolysis.
• After autolyzing, perform a series of stretches and folds every 30 minutes for the next 2–3 hours. To do this, wet your hands, grab one side of the dough, and stretch it up and over the rest of the dough. Fold it back onto itself. Repeat this process from all four sides of the dough.

 

• After the stretch and fold process, cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has doubled in size and has a bubbly texture.
• Once the dough has completed its bulk fermentation, gently shape it into a round loaf. You can do this by folding the dough in on itself to create surface tension.
• Place the shaped dough into a floured proofing basket or bowl lined with a floured cloth. Cover and let it proof at room temperature for another 1-2 hours, or until it has increased in size by about 30-50%.
• Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
• Once preheated, carefully transfer the proofed dough into the hot Dutch oven or onto the baking stone.
• Score the top of the dough with a sharp knife or lame.
• Cover the Dutch oven with its lid or use a large oven-safe bowl to cover the dough on the baking stone.
• Bake covered for 20-25 minutes, then remove the lid or cover and bake for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing and serving.
• Making sourdough bread from scratch requires patience and practice, but the results are worth it. Experiment with different flours, hydration levels, and fermentation to find the perfect sourdough recipe for your taste preferences.

SOURDOUGH RECIPES
Here is a list of some recipes that you can make with the help of a sourdough starter.

1.Sourdough Brioche Recipe

• 1 cup sourdough starter active and bubbly
• 3 cups bread flour
• 1/2 cup unbleached all-purpose flour
• 1/4 cup sugar
• 4 large eggs
• 1 1/2 teaspoons salt
• 1/2 cup milk
• 1 cup butter room temp
• 1 large egg yolk
• 1 tablespoon water

• Feed the starter at night before bed, and wait until it is nice and bubbly.
• Combine all ingredients in a mixer and mix until it becomes smooth and glossy. The dough will be very wet but don’t add more flour even if it seems appealing.
• Now place it in a bowl and place it in a warm spot for 6-8 hours (until doubled).
• Refrigerate for a few hours so that the dough becomes tough.
• Divide the dough into two portions and then divide each into 8 or 16 pieces.
• Roll them into balls.
• Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.
• Cover and let it rise until doubled it may take 6-8 hours or more.
• Preheat oven to 425 degrees.
• Create an egg wash from the egg yolk. Brush over the loaf. This gives it that beautiful color.
• Bake for 25 minutes until the brioche starts to turn golden.

This dough is wet. Even if you are tempted to add more flour, don’t. Too much flour will give you tougher bread rather than something light and fluffy.

2. Sourdough Pretzel Bites

• 1 cup active sourdough starter
• 1/2 cup lukewarm water
• 1 tablespoon granulated sugar
• 2 1/2 cups bread flour
• 1 teaspoon salt
• 1/4 cup baking soda
• Coarse salt, for sprinkling
• Optional: melted butter for brushing

• Activate your sourdough starter: If your starter has been in the fridge, take it out and let it sit at room temperature for a few hours or until it’s active and bubbly.
• Mix the dough: In a large mixing bowl, combine the active sourdough starter, lukewarm water, and sugar. Stir until the sugar is dissolved. Gradually add the bread flour and salt, stirring until a soft dough forms.
• Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
• First rise: Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also do this step overnight in the refrigerator for a longer, slower rise.
• Shape the pretzel bites: After the first rise, punch down the dough and divide it into small pieces, about 1-inch in diameter. Roll each piece into a ball and place them on a parchment-lined baking sheet, leaving a little space between each one.
• Second rise: Cover the shaped pretzel bites with a kitchen towel or plastic wrap and let them rise for another 1-2 hours, or until they have puffed up slightly.
• Preheat the oven: About 30 minutes before baking, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda.
• Boil the pretzel bites: Working in batches, carefully drop the pretzel bites into the boiling water and let them cook for about 30 seconds, flipping them halfway through. Remove them from the water using a slotted spoon and place them back on the baking sheet.
• Sprinkle with salt: Sprinkle the boiled pretzel bites with coarse salt while they are still wet from the water bath.
• Bake the pretzel bites: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pretzel bites are golden brown and crispy on the outside.
• Optional butter topping: If desired, brush the baked pretzel bites with melted butter for added flavor and shine.
• Cool and enjoy: Once baked, transfer the pretzel bites to a wire rack to cool slightly before serving. Enjoy your tangy sourdough pretzel bites as a tasty snack or appetizer!
• Feel free to customize your sourdough pretzel bites by adding different toppings like sesame seeds, poppy seeds, garlic powder, or grated cheese before baking.

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

3. Sourdough Pancakes

• 1 cup sourdough starter
• 1 egg
• 2 tablespoons melted butter or oil
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• Pinch of salt

• In the sourdough starter jar, add the egg, melted butter or oil, sugar, baking soda, and salt. Stir until well combined.
• Heat a skillet over medium heat and lightly grease it.
• Pour pancake batter onto the skillet and cook until bubbles start to form on the surface, then flip and cook until golden brown on both sides.
• Serve hot with your favorite toppings.

 

 

4. Sourdough Banana Bread:

• 1 cup sourdough starter
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup melted butter or oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• Preheat your oven to 350°F (175°C). Grease a loaf pan.
• In the sourdough starter jar, mix the mashed bananas, sugar, melted butter or oil, egg, and vanilla extract.
• Add the flour, baking soda, and salt. Stir well until it’s completely mixed.
• Pour the batter into the prepared loaf pan.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the banana bread to cool before slicing and serving.

 

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

5. Sourdough Pizza Crust

• 1 cup sourdough starter
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon olive oil

• In the sourdough starter jar, combine the sourdough starter, flour, salt, and baking soda. Stir well until it forms a dough-like shape.
• Turn the dough out onto a floured surface and knead for a few minutes until smooth.
• Roll the dough out into your desired pizza shape.
• Transfer the dough to a pizza stone or baking sheet.
• Preheat your oven to the highest temperature setting.
• Brush the pizza dough with oil and add toppings.
• Bake for 10-15 minutes or until the crust is golden brown and the toppings are cooked to your liking.

 

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

6. Soft Sourdough Cinnamon Rolls Recipe

For the dough:

• 1 cup active sourdough starter
• 1/2 cup lukewarm milk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt

For the filling:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tablespoons ground cinnamon
• For the cream cheese icing:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk or cream (as needed to reach desired consistency)

• Prepare the dough: In a large mixing bowl or the bowl of a stand mixer, combine the active sourdough starter, lukewarm milk, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
• Add the flour and salt: Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, use the dough hook attachment and knead the dough for about 5-7 minutes until it becomes smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10-15 minutes.
• First rise: Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also do this step overnight in the refrigerator for a longer, slower rise.
• Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined. Set aside.
• Roll out the dough: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a rectangle, about 1/4 inch thick.
• Spread the filling: Spread the prepared filling evenly over the rolled-out dough, leaving a small border around the edges.
• Roll up the dough: Starting from one long edge, tightly roll up the dough into a log. Pinch the seam to seal.
• Slice the rolls: Using a sharp knife or a piece of unflavored dental floss, slice the rolled dough into 12-15 evenly-sized rolls.
• Second rise: Place the sliced rolls into a greased baking dish or a parchment-lined baking sheet, leaving a little space between each roll. Cover them with a clean kitchen towel or plastic wrap and let them rise for another 1-2 hours, or until they have doubled in size.
• Preheat the oven: About 30 minutes before baking, preheat your oven to 350°F (175°C).
• Bake the rolls: Once the rolls have risen, place them in the preheated oven and bake for 20-25 minutes, or until they are golden brown and cooked through.
• Prepare the icing: While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. If needed, add milk or cream a tablespoon at a time until the icing reaches your desired consistency.
• Ice the rolls: Once the rolls are baked and slightly cooled, spread the cream cheese icing evenly over the tops of the warm rolls.
• Serve and enjoy: Serve the soft sourdough cinnamon rolls warm, and enjoy the delicious combination of tangy sourdough, sweet cinnamon filling, and creamy icing!
• These soft sourdough cinnamon rolls are perfect for breakfast, brunch, or any time you’re craving a sweet treat. Enjoy!
Top of Form

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

7. Sourdough Bagels Recipe

• 1 cup active sourdough starter
• 1 1/4 cups lukewarm water
• 3 tablespoons granulated sugar or honey
• 4 cups bread flour
• 1 1/2 teaspoons salt
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, etc.
• Water for boiling

• Activate your sourdough starter: If your starter has been in the fridge, take it out and let it sit at room temperature for a few hours or until it’s active and bubbly.
• Mix the dough: In a large mixing bowl or the bowl of a stand mixer, combine the active sourdough starter, lukewarm water, and sugar (or honey). Stir until the sugar is dissolved. Gradually add the bread flour and salt, stirring until a rough dough forms.
• Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment and knead for about 8-10 minutes.
• First rise: Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. You can also do this step overnight in the refrigerator for a longer, slower rise.
• Shape the bagels: Once the dough has risen, punch it down and divide it into 8-10 equal-sized pieces. Roll each piece into a smooth ball, then use your thumb to poke a hole through the center. Gently stretch and shape the dough to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet, leaving a little space between each one.
• Second rise: Cover the shaped bagels with a kitchen towel or plastic wrap and let them rise for another 1-2 hours, or until they have puffed up slightly.
• Preheat the oven: About 30 minutes before baking, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil.
• Boil the bagels: Once the bagels have risen, carefully drop them into the boiling water, working in batches if necessary. Boil the bagels for about 1-2 minutes per side, flipping them halfway through. This helps to set the crust and gives the bagels their chewy texture.
• Add toppings (optional): While the bagels are still wet from the water bath, sprinkle them with your desired toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning.
• Bake the bagels: After boiling, transfer the bagels back to the parchment-lined baking sheet. Bake them in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
• Cool and enjoy: Once baked, transfer the bagels to a wire rack to cool slightly before serving. Enjoy your homemade sourdough bagels plain or with your favorite toppings and spreads!
• These sourdough bagels are best enjoyed fresh out of the oven but can also be stored in an airtight container at room temperature for a few days or frozen for longer storage. Enjoy your delicious homemade bagels!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

8. Sweet Sourdough Galette With Fresh Peaches & Strawberries

For the sourdough crust:
• 1 cup active sourdough starter
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2-4 tablespoons ice water
• For the fruit filling:
• 2-3 ripe peaches, sliced
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• 1 egg, beaten (for egg wash)
• Coarse sugar, for sprinkling (optional)

• Prepare the sourdough crust: In a large mixing bowl, combine the active sourdough starter, cold butter cubes, flour, sugar, and salt. Use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
• Add ice water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or overnight.
• Prepare the fruit filling: In a separate mixing bowl, combine the sliced peaches, sliced strawberries, granulated sugar, cornstarch, vanilla extract, and lemon zest (if using). Toss gently to coat the fruit evenly in the sugar and cornstarch mixture. Set aside.
• Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/4 inch thick. Transfer the rolled-out dough to the prepared baking sheet.
• Assemble the galette: Arrange the fruit filling in the center of the rolled-out dough, leaving a border of about 2 inches around the edges. Fold the edges of the dough over the fruit filling, pleating as needed to create a rustic-looking galette.
• Brush with egg wash: Lightly beat the egg and brush it over the edges of the galette dough. This will give the crust a beautiful golden color when baked. Sprinkle coarse sugar over the crust, if desired, for added sweetness and texture.
• Bake the galette: Place the assembled galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbly and caramelized.
• Cool and serve: Allow the galette to cool slightly on the baking sheet before transferring it to a wire rack to cool completely. Serve the galette warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
• Enjoy your sweet sourdough galette with fresh peaches and strawberries as a delicious dessert or indulgent treat!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

9. Sourdough Brownies

• 1 cup active sourdough starter (at 100% hydration)
• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chips (optional)

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
• Melt the butter: In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and let it cool slightly.
• Mix the wet ingredients: In a large mixing bowl, combine the active sourdough starter, melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.
• Add the dry ingredients: Sift in the cocoa powder, all-purpose flour, salt, and baking powder into the wet ingredients. Mix until just combined. Be careful not to overmix.
• Optional: Add chocolate chips: If desired, fold the semisweet chocolate chips into the batter until evenly distributed.
• Transfer to the baking pan: Pour the brownie batter into the prepared baking pan and spread it out evenly with a spatula.
• Bake the brownies: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
• Cool and serve: Allow the brownies to cool in the pan for about 10-15 minutes before slicing and serving. You can enjoy them warm or at room temperature.
• These sourdough brownies are rich, fudgy, and slightly tangy from the sourdough starter, making them a unique and delicious treat for chocolate lovers. Enjoy them as a dessert or snack anytime!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

10. Sourdough Pumpkin Bread

• 1 cup sourdough starter (unfed, 100% hydration)
• 1 cup pumpkin puree
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Optional: 1/2 cup chopped nuts or chocolate chips

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
• Mix wet ingredients: In a large mixing bowl, combine the sourdough starter, pumpkin puree, vegetable oil or melted butter, eggs, granulated sugar, and vanilla extract. Mix until well combined.
• Add dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
• Optional: Add nuts or chocolate chips: If desired, fold in the chopped nuts or chocolate chips until evenly distributed throughout the batter.
• Transfer to loaf pan: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
• Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and serve: Allow the pumpkin bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve the bread once cooled.
• This sourdough discard pumpkin bread is moist, flavorful, and perfect for enjoying during the fall season or anytime you’re craving a tasty treat. Enjoy it on its own, toasted with butter, or with a cup of tea or coffee!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

11. Sourdough Apple Cake

• 1 cup sourdough starter (unfed, 100% hydration)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 medium apples, peeled, cored, and diced
• Optional: powdered sugar for dusting

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
• Mix wet ingredients: In a large mixing bowl, combine the sourdough starter, melted butter, granulated sugar, eggs, and vanilla extract. Mix until well combined.
• Add dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
• Fold in diced apples: Gently fold in the diced apples until evenly distributed throughout the batter.
• Transfer to cake pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula.
• Bake the cake: Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and serve: Allow the apple cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Dust the top of the cake with powdered sugar, if desired, before slicing and serving.
• This sourdough apple cake is moist, flavorful, and perfect for enjoying as a dessert or snack. The combination of tangy sourdough, sweet apples, and warm spices creates a delicious treat that’s sure to be a hit with family and friends. Enjoy!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

12. Sourdough Popovers

  • 1 cup sourdough starter (unfed, 100% hydration)

  • 1 cup milk (whole milk works best)

  • 2 large eggs

  • 1 tablespoon melted butter, plus extra for greasing the pan

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • Preheat the oven: Preheat your oven to 450°F (230°C). Place a popover pan or muffin tin in the oven to preheat as well.

  • Prepare the batter: In a mixing bowl, whisk together the sourdough starter, milk, eggs, and melted butter until well combined.

  • Add dry ingredients: Gradually whisk in the all-purpose flour and salt until the batter is smooth and no lumps remain. Be careful not to overmix.

  • Grease the pan: Carefully remove the preheated popover pan or muffin tin from the oven and grease the cups generously with melted butter.

  • Fill the cups: Pour the popover batter into the greased cups, filling each one about 3/4 full.

  • Bake the popovers: Place the filled popover pan or muffin tin back in the oven and bake at 450°F (230°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, or until the popovers are puffed up and golden brown.

  • Serve immediately: Once baked, remove the popovers from the oven and serve them immediately while they are still hot and crispy. You can serve them plain or with butter, jam, or honey.

  • Enjoy: Enjoy your homemade sourdough popovers as a delicious and light breakfast or snack!

  • Sourdough popovers are best served fresh out of the oven when they are at their crispiest and most airy. They are sure to impress with their impressive rise and delightful flavor.

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

13. Homemade Sourdough Blueberry Muffins

  • 1 cup sourdough starter (unfed, 100% hydration)

  • 1/2 cup milk (whole milk or buttermilk)

  • 1/2 cup unsalted butter, melted and cooled

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 3/4 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

  • Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups with butter or cooking spray.

  • Mix wet ingredients: In a large mixing bowl, whisk together the sourdough starter, milk, melted butter, eggs, and vanilla extract until well combined.

  • Add dry ingredients: In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

  • Fold in blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.

  • Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each one about 2/3 full.

  • Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

  • Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve the muffins warm or at room temperature.

  • Enjoy: Enjoy your homemade sourdough blueberry muffins as a delicious breakfast or snack!

  • These sourdough blueberry muffins are moist, fluffy, and bursting with juicy blueberries. The tanginess of the sourdough starter adds a unique depth of flavor that makes these muffins irresistible.

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

14. Homemade Sourdough Onion Rings

  • 2 large onions (yellow or white)

  • 1 cup sourdough starter (100% hydration)

  • 1 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper (optional for added spice)

  • Vegetable oil for frying

  • Prepare the onions: Peel the onions and slice them into rings, about 1/4 to 1/2 inch thick. Separate the rings and set them aside.

  • Prepare the batter: In a shallow bowl, whisk together the sourdough starter, all-purpose flour, salt, paprika, garlic powder, and cayenne pepper (if using) until smooth. The batter should be thick but still pourable. If it’s too thick, you can add a little water or milk to thin it out.

  • Coat the onion rings: Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Dip each onion ring into the sourdough batter, coating it evenly, then allow any excess batter to drip off.

  • Fry the onion rings: Carefully place the battered onion rings into the hot oil, working in batches to avoid overcrowding the fryer. Fry the onion rings for 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to transfer the fried onion rings to a paper towel-lined plate to drain excess oil.

  • Serve and enjoy: Serve the sourdough onion rings immediately while they are still hot and crispy. You can enjoy them on their own or with your favorite dipping sauce, such as ketchup, ranch dressing, or aioli.

  • Optional: Season with additional salt: If desired, sprinkle the hot onion rings with a little extra salt immediately after frying to enhance their flavor.

  • Enjoy: Enjoy your homemade sourdough onion rings as a delicious snack or appetizer!

  • These sourdough onion rings are crispy on the outside, tender on the inside, and have a wonderful tangy flavor from the sourdough batter. They’re sure to be a hit at any gathering or as a special treat for yourself!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

15. Sourdough Discard Crackers With Gruyere & Thyme

  • 1 cup sourdough starter (unfed, 100% hydration)

  • 1 cup all-purpose flour

  • 1/4 cup unsalted butter, melted

  • 1 cup shredded Gruyere cheese

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

  • 1/2 teaspoon salt, plus extra for sprinkling

  • Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Prepare the dough: In a mixing bowl, combine the sourdough starter, all-purpose flour, melted butter, shredded Gruyere cheese, fresh thyme leaves, and salt. Mix until a cohesive dough forms.

  • Roll out the dough: Transfer the dough to a lightly floured surface and roll it out into a thin rectangle, about 1/8 inch thick. You can use a rolling pin or your hands to flatten the dough.

  • Cut into crackers: Use a sharp knife or a pizza cutter to cut the rolled-out dough into small squares or rectangles to form crackers. You can also use cookie cutters to cut out various shapes if desired.

  • Transfer to baking sheet: Carefully transfer the cut crackers to the prepared baking sheet, leaving a little space between each one.

  • Prick with a fork: Use a fork to prick each cracker a few times to prevent them from puffing up too much during baking.

  • Sprinkle with salt: Sprinkle the tops of the crackers with a little extra salt for added flavor.

  • Bake the crackers: Place the baking sheet in the preheated oven and bake the crackers for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them towards the end of the baking time to prevent them from burning.

  • Cool and serve: Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the sourdough discard crackers with Gruyere and thyme as a delicious snack or appetizer.

  • These crackers are flavorful and crispy, with the richness of Gruyere cheese and the earthy aroma of thyme. They’re perfect for enjoying on their own or paired with your favorite dips, cheeses, or spreads. Enjoy!

1)Do the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.

2)Use an active sourdough starter so the dough will rise well.

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