7 Best Sourdough Recipes for 2022

Sourdough Cinnamon Crumb Cake

Ingredients

• Topping
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 cup (198g) granulated sugar
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon of salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 12 tablespoons (170g) unsalted butter, thaw
• Batter
• 8 tablespoons (113g) unsalted butter, at room temperature, at least 65 ° F
• 1 cup (198g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (227g) sour cream, uncooked / discarded dough
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon potato flour or 2 tablespoons dried potato potatoes (fresh and quick potatoes)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon of salt
• 1/4 cup (57g) milk, at room temperature
• sugar confectioners, optional

Instructions

Preheat the oven to 350 ° F. Grease a 9 ′ ′ square pan.

For the topping: In a medium bowl, combine flour, sugar, cinnamon, and salt. Add the vanilla and almond extracts to the melted butter and pour the butter into the flour mixture, stirring until the mixture is evenly wet. Set aside while making the batter.

To make the dough: In a large mixing bowl, whisk the butter and sugar until well combined. Add the eggs, vanilla, and starter, mixing until smooth and scratching the sides of the bowl and bottom as you go.

In a medium bowl, combine all-purpose flour, potato flour, baking soda, salt, and baking powder. Add the butter/starter mixture, stirring until evenly mixed. Add the milk and mix until smooth.

Spread the dough in a prepared pan. Sprinkle the crumb mixture evenly on top.

Bake the cake for 45 to 50 minutes, until the combined cutting knife comes out clean, and the edge of the cake just comes off the pan. Remove from the oven and cool on a rack; dust on top and sugar for confectioners.

Store the cake, in a plastic-covered pan, at room temperature for a few days; freeze for longer storage.

Classic Sourdough Banana Bread

1/3 cup softened butter

1 cup white sugar

1 teaspoon vanilla

1 egg

3 sliced ​​bananas

1 cup discard the sour dough starting to stir

1 1/2 cups of wholemeal flour

1/4 teaspoon of salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Step by Step

• You can use either a stand mixer or a hand mixer for this, whichever is convenient for you.
• It’s a quick and easy recipe, so keep the oven at 350 degrees before you start.
• Beat the butter, sugar, egg, and vanilla in a large mixing bowl until smooth and well combined. It should look bright yellow.
• Add the mashed bananas and discard the beginning of the sour dough and mix well. In a separate medium bowl, combine flour, salt, baking soda, and baking powder. Gently mix the flour mixture into the wet ingredients, stirring until just combined.
• Baking
• Pour into a greased bread pan, top with a spatula, and bake for one hour. The top is often split. The fitted toothpick should come out clean or with just a few wet crumbs.

Soft and Wet Zucchini Bread

INGREDIENTS

• 3 cups flour for all purpose
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• 3 eggs
• 4 tbsp sour dough discard * see notes
• 1 cup vegetable oil
• 1 1/4 cups sugar
• 3 tsp vanilla extract
• 2 cups of zucchini cheese do not drain or remove moisture

INSTRUCTIONS

• Preheat the oven to 325 ° F. Sprinkle two 8 × 4 ′ ′ pans.
• In a medium bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Set aside.
• In a large bowl, beat the eggs, sourdough, discard, oil, vanilla, and sugar. Gently place the dry ingredients in a wet bowl and mix well. Add the zucchini and mix until combined.
• Pour the batter into prepared pans, about half each. Bake for 45-60 minutes, or until the test knife or butter inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove the loaves from the refrigerator to cool completely.

Sourdough Blueberry Mini Muffins

INGREDIENTS

• 1 1/4 cup of whole wheat flour (210g)
• 3/4 cup sugar (160g)
• 1/2 teaspoon salt (3g)
• 2 teaspoons baking powder (8g)
• 1/3 cup vegetable oil (75g)
• 1 egg
• 1/3 cup milk (110g)
• 1/4 cup discarded sourdough (70g)
• 1 cup blue (150g) fresh or frozen (melt before adding)

INSTRUCTIONS

• Preheat the oven to 375 ° F. Grease two cans of small muffins with oil or butter.
• Combine flour, sugar, salt, and baking powder in a medium bowl.
• In a glass measuring cup, add vegetable oil. Add the egg and mix well. Add enough milk to reach the level of 1 cup.
• Put the milk mixture in the flour mixture. Add the sourdough, then stir well to mix.
• Add the blueberries.
• Using a small spoon, fill the muffin cups about 3/4 full.
• Optional: for crumbs, mix 1/3 cup flour and 1/4 cup cubed butter, and 1 1/2 tsp cinnamon in a small bowl. Stir well with a fork to mix until crumbly, then sprinkle with muffins before baking.
• Bake both cans together for 15-18 minutes, or until the middle toothpick comes out clean.
• Remove from the refrigerator after a few minutes, and enjoy!

SOURDOUGH CREPES

INGREDIENTS:

• 1 cup first sourdough
• 3 eggs, beaten
• 2 tbsp. melted butter
• 1/4 tsp. salt
• 1/4 to 1/2 cup milk (to the small batter)

INSTRUCTIONS:

• Heat a 10-inch skillet over medium heat. In a medium bowl combine all the ingredients, gradually adding the milk until your desired (thin body) is achieved. Add butter to skillet when hot.
• Pour 1/3 cup of batter into the center of the pan. Take a pan and turn it upside down to allow the dough to spread out in a circular motion. Cook for about one minute or until the edges are off the pan. Stir and cook for a minute or two.
• Remove the crepe from the pan and repeat with the remaining batter, adding butter to the pan as needed. Serve with jam, berries, whipped cream, or syrup.

SOURDOUGH APPLE FRITTERS

INGREDIENTS:

• 3 cups cdiced apple (preferably solid varieties such as granny smith)
• 1 cup first sourdough
• ¼ tsp. sea ​​salt
• ½ tsp. cinnamon
• ¼ tsp. baking soda
• 1-2 cups of coconut oil, chopped, or tallow for frying

INSTRUCTIONS:

• Place sliced ​​apples in a large bowl. Pour a little sourdough paste, and mix it with chopped apples as you go. The launcher should cover the apples but remain thick. If this has not been achieved, add the beginning of the sour dough.
• Sprinkle with salt, cinnamon, and baking soda, mixing well. Allow the mixture to rise slightly while heating the oil in a 10-inch skillet over medium heat.
• Gently toss large tablespoons of batter into the oil. Fry for about 3 minutes on each side until brown. Stir and fry for another 3 minutes or until golden.
• Remove from the plate and sprinkle with powdered sugar or pour honey or maple syrup.

Sourdough pop tarts

Home-made pop tarts are easy to make, so let’s get straight into the details!

FIX CRUST

Grate the butter with a cheese grater and use a bench scraper to cut the butter into flour, sugar, and salt until large crumbles form.

Cut the butter into flour to make a dough.

Add the sourdough starter and discard and vinegar to the bowl. Mix with a fork until it starts to blend.

Squeeze the mixture together with your hands until there are no dry pieces. If the dough is too dry, add a tablespoon of ice water at a time to prepare. (Do not add too much water.)

Squeeze the dough into a small rectangular shape and wrap it tightly in plastic. Use a pin to squeeze the dough evenly and smooth the edges.

Let the dough stay in the fridge for at least 1 hour. (Up to 24 hours.)

Remove the dough from the plastic wrap and place it on a lightly floured surface. Rotate into a rectangle, about ⅛ “thick. Cut the edges and cut 4 rectangular, evenly spaced rectangles.

Slowly beat the egg and rub the edges of the dough with a whisk.

A woman rolls a batter using an egg-washing machine to cover her dough.

Add 2 tablespoons of your choice to fill one side of each piece. Fold the dough and press the edges with a fork to cover.

The woman demonstrates the process of filling the dough to make pop tarts.

Place the baked pop tarts on a baking sheet lined with parchment paper. Sprinkle the top of each pop tart with the egg wash.

SEE AND KEEP FULL

Bake at 350 ° F (177 ° C) preheated for 25-30 minutes or until golden brown. Transfer to a cooling place and allow to cool.

Mix ½ cup of powdered sugar with 1 teaspoon of water and whisk each pop tart. (Add more water if the glaze is too thick.)

Sprinkle top with sugar crystals or sprinkles.

(If you apply the glaze while the pop tarts are hot, they will melt and become thinner.)