One of my all time favourite memories from living in Canada is having a roast dinner after church with Yorkshire Puddings. The way they perfectly soak up the gravy, then you pour more gravy just to have with with your pud. When Jennifer said, “hey you should see if there is a recipe for Sourdough Yorkshire Puddings” I was on it… anything to use Gus (my sourdough starter) and add to @sourdoughstory. Simple and delicious, check it out
PREP – 5 mins BAKE – 30 to 35 mins
1 cup (227g) milk (any works)
3 large eggs
1/2 cup (113g) sourdough starter, active or discard (I used active for mine)
3/4 teaspoon salt
1 cup (120g) White Flour
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Be careful not to over-mix; if it still has some lumps thats OK. The batter should be about the consistency of thickened cream.
Heat a muffin pan in the oven while it’s preheating to 230°C.
Remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the muffin tin, fill cups just below the top; this leaves room for expansion.
Bake the Yorkshires for 15 minutes, then reduce the oven heat to 190°C and bake for about an additional 10 minutes, or until the Yorkshires are golden brown.
Remove the Yorkshires from the oven and serve straight away.
After some investigating, I finally found the best Sourdough Cinnamon Scroll recipe, with my own few little tweaks of course. Simple process, over night ferment, no stand mixer or a second rise, they turn out fluffy and super yummy (oh, and addictive!)
Prep Time – 20 mins Cook Time – 35 mins Fermenting Time – 12 hrs (Overnight)
Mix the dough 12 hours before you plan to bake: (I did mine at 8pm) Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a bench scraper to ‘cut’ the butter into the flour. Add the sourdough starter discard, milk, lemon and honey. Mix with a spatula until the ingredients are well incorporated. Cover the bowl and let rest on the counter for 12 hours.
MAKE SURE YOU DON’T add the salt, baking soda or baking powder. This will be added right before rolling out the dough
THE NEXT MORNING (8am – depending on your 12 hours)
Preheat oven to 190°. Grease lightly with butter a large cast iron skillet (Baking Tray would also work).
Mix brown sugar and cinnamon in a small bowl, set aside. Melt butter to also set aside
Mix the salt, baking powder and baking soda in a small bowl with a fork until there are no visible lumps. Sprinkle the mixture on top of the dough and mix it in with your hands. Generouslyflour your bench and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 30cm x 50cm rectangle.
Coat the top of the dough with the melted butter and spread cinnamon-sugar mixture evenly over the surface leaving a couple centimetres bare along the edges. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces. (approx. 4cm) Place the portions in the cast iron skillet, leaving space in between each piece to expand.
Bake the cinnamon rolls for 30-40 minutes or until the tops are golden brown. Remove from the oven and sprinkle with icing sugar while hot.
If you’re anything like my husband in ‘iso life’, you have tried, or at least thought about trying to make sourdough from scratch. We have done this whole process a few years ago, but this time round I’m feeling we’ve had more successes then fails. Through the countless youtube tutorials and a few very clever home bakers we have followed and watched the different processes we have found this is the best and easiest way to get the loaf we are happy with!
With the little extra time you might have on your hands, why not make your starter from scratch, it is an easy process that just requires a little bit of effort and love. Now, there are so many starter recipes out there, and every chef is putting up their own, but to save the hassle the one that worked for us is as follows;
Day 1 – In a glass jar mix 1/2 Cup of good white flour with 1/2 cup of filtered water (make sure there are no clumps). Leave covered for 24 hours
Day 2 – You might start to see bubbles, either way, stir your starter for air to incorporate into it. Scrape down your sides and leave for another 24 hours
Day 3 – Check to see if you start to see any activity, it should start to be bubbly, it may have also risen over night, and smell fruity (these are good signs, it means that your starter is active). From now on you are going to start the process of discard and feed.
Once your starter it active, with a nice fruity tangy smell, you need to name it (James named his Gus) and care for it like you would any other member of the family. Your starter needs to be fed everyday, as well as allowed to poop (discard). As your starter is naturally fermenting it will grow after each time you feed it.
You are going to discard most of it except for about 2 tablespoons worth. See the end of this post for ideas to do with your discard.
Each day it is to be fed with equal parts flour and water. I usually do 50g flour and 50g filtered water (I have just started to also split the flour – White 25g and Rye 25g. I like the starter it makes with this combination)
Once you have an active, happy and healthy starter, you are ready to start making Sourdough. After a feed, you want it to double in size before using it for your sourdough.
Now that we have doing this with our starter for about a month, we are now getting a much more active starter, and therefore better sourdough then when we first started.
The ‘everyday’ Sourdough Bread
James has trialled so many different sourdough bread recipes and techniques, until he has put together the ‘can’t go wrong’, everyday recipe that works (usually) every-time. Every recipe will give you percentages of this, that and the other, however, if you follow the steps below, you can’t go wrong!
You are going to start with 100g of your active sourdough starter and dissolve it into 350g of filtered water. (To know that your starter is active, you can do the ‘float test’. This is where you put a table spoon of your starter in a glass of water to see if it floats. If it does, your starter is active and ready to use.
Use your hands to break up you starter into the water
Feed your starter again to replace what you have removed. 50g flour, 50g filtered water
Once you have done this, you will add 450g of good bakers white flour and 50g rye flour. Mix all these ingredients together into a soggy mess. It will be quite sticky, but that is how you want it.
This means that for this recipe you are working with 90% White flour and 10% Rye, with 70% Hydration (Once you have perfect using this recipe, you can trial with different flours and percentages of both flour and hydration).
Leave your soggy mess for 45mins covered with a tea towel. Once you come back to it, it will be much easier to work with and less sticky.
After the 45 mins is up, you are going to add 10g salt and 25g more of filtered water. You are going to fold all ingredients together, 30 secs.
Leave for 30 mins covered with a tea towel Now you are going to do a series of ‘stretch and folds’. This is going to accumulate 2 hours, plus an extra hour rest time.
Stretch and Fold #1
Leave 30 mins
Stretch and Fold #2
Leave 30 mins
Stretch and Fold #3
Leave 30 mins
Stretch and Fold #4
Leave for an hour
Once your stretch and folds are over and your dough has rested in the bowl for an hour, you are going to do your first ‘shape’ – here you want to create some tension on the outer surface of the dough. This is harder to explain, and comes better with practice. Place your dough on your bench top with no flour. Shape the dough using your bench scraper. Before I had once i used my hands, but trust me you will want to invest in a Bench Scraper. During this process you will shape it into a ball to leave rest again.
Leave your dough ball bench rest for 30 mins (again cover with your tea towel after a small dusting of flour so it doesn’t stick.
Once 30 mins is up you are going to do a second shape, again creating some surface tension. Using your bench scraper (or hands) form your dough into a tight ball to the place into a proofing bowl/basket to proof in the fridge overnight. In the morning;
Turn on your oven to its hottest temp with your Dutch Oven heating up with your oven. Once it is heated take out your dough from the fridge and place into the Dutch Oven on come parchment paper.
Score your dough and garnish as desired.
Place the lid on the Dutch Oven and cook covered for 20 mins. Then remove the lid to cook for a further 20 mins. (Now your oven might be different, so you might need to trial timing, you may prefer to leave it just a little longer then this like we usually do.
Pull out of the oven and let sit to cool for at least 30 mins before you cut into it (if you can resist). Enjoy you first bite with nothing on it to enjoy the taste your sourdough from scratch!
Once you have perfected your every day loaf, why not try different flour quantities and hydration. Try spelt, wholemeal or something else. Add seeds in your dough or on top. Try including turmeric, or olives, or sun-dried tomatoes. This is the fun part, improvising with the recipe.
Also, give @thesourdoughstory a follow on instagram for James’ fails, wins and everything in between.
Excess Starter Recipes
As you are feeding your starter everyday, you are also needing to discard some of it as mentioned above (every living thing also needs to poop). There are so many things you can do with your discard if you are not wanting to throw it into the bin or compost. As we trial each recipe I will add them to my blog for easy go to’s!
We would also love to see your breads and sourdough recipes, so please tag us so we can see.
Anyone with a Sourdough Starter will know that you end up with so much discard. Sure, you can throw it in the bin or compost. But, with panic buying, to find flour can be a struggle so you don’t want to just throw away. So, why not do something with it, and nothing is easier then sourdough pancakes.
You might have been storing your discard in the fridge, or you have some after a fresh feed of your starter. By just combining the following ingredients, you will have perfect fluffy pancakes before you know it.
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
2 tablespoons rice malt syrup (or sugar/honey, your preference)
1 teaspoon of salt
1 cup of Sourdough Starter
1 1/2 cups of milk
Butter (to grease pan)
In a large bowl, whisk together the flour, baking power, baking soda, sugar and salt
Add your sourdough starter, milk and egg. Mix so everything is combined
Butter your frypan, once hot pour in your pancake batter to your preferred size. Once it starts to bubble on top, flip the pancake to cook the other side.
Once golden remove and serve.
Enjoy with organic pure maple syrup, or yogurt and mixed berries, or local raw honey
With the above, we normally add some extra goodness. Don’t be afraid to add to your mix; chia seeds, wheatgerm, acai powder, greens powder or anything else you like to make these just that little much more healthier.
For photos sake, we kept to the original recipe this time 😉
If you haven’t worked it out yet. Our family loves FOOD! I love love to cook, bake, learn, experiment with and find the easiest ways to bring nourishing food to our family table.
During lockdown I’ve seen so many people make sourdough starters. And it’s brilliant! I feel encouraged to be doing more also for my family. However, with my starter I find it grows so quickly and even for my large family we can’t keep up…. enter Pinterest…. I found so many recipes for ‘Sourdough Crumpets’. And the thing is. All you need (besides the starter) are 3 pantry ingredients.
And you know how good fermented food is for your gut? They are rich in probiotic bacteria. So by consuming them you will be adding powerful bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system!
It’s a win win situation here folks!
Check out my super easy recipe.
Prep time: 10 min Cook time: 5 min Ready in: 15 min
270 g sourdough starter
1 tablespoon of your favorite runny honey
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1. Combine sourdough starter, honey and salt. Leave to rest until it starts to bubble up.
2. Heat your pan to a medium low heat, grease your egg/muffin rings and place them into the pan.
3. Now add the bi carb soda to your mixture. Combine. It will start to bubble right up. Fill your rings to half way. (The batter rises).
4. Cook for about 3-4 minutes. Do not turn them. Crumpets are supposed to be toasted after this step. However, we like them fresh hot off the grill.