Sourdough starters used for baking have been around since the cultivation of edible grasses began thousands of years ago. People have been creating healthful and delicious breads of an astounding variety for millennia. It was only after the advent of large-scale industrial baking that instant yeasts (with their quickness and ease of use) asserted themselves as the predominant method for baking.
I think you’ll find that once you start baking with a sourdough starter, sometimes also known as a mother or levain, the extra time and intention it requires will translate beautifully into baked goods with a much more complex flavor profile and nuanced taste.
Not to mention the nutritional benefits of making glutens easier to digest and assimilated into the body. And maybe most importantly, you’ll have the added gratification of knowing that you are participating in a tradition that has been carried down through many generations and in many different cultures.
Whether you’ve just recently started your own sourdough culture or have been generously gifted some from a long lineage of traditional bakers, you may be wondering just how to turn this bubbling bowl of potential into a perfectly risen baked delight.
Related Post:How To Make Sourdough
I know that when I started transitioning from instant yeast to a live culture several years ago, I tried to substitute the sourdough directly into the recipes that I knew and loved with very disappointing results; only somewhat edible with a chewy, flat, dense, or gooey constitution … or even a combination of all of these in a single loaf.
Fear not! There are now a lot of wonderful books and recipes out there that are catered directly to sourdough lovers like ourselves. Read on to discover some delicious sourdough recipes to try with your homemade (or gifted) starter.
Caraway Rye Artisan Sourdough Bread
To start, this is a basic but delicious no-knead style of loaf that is my go-to when I’m looking for complex flavor with a very straightforward approach. The addition of a little bit of instant yeast makes it easy and reliable for beginners!
Ingredients*
- 360 grams of active sourdough starter (based on a high-hydration culture)
- 500 grams white bread flour (and a little more for dusting)
- 150 grams whole grain rye flour
- 150 grams whole wheat bread flour
- 550grams water (90-95 degrees Fahrenheit)
- 23 grams fine salt
- 2 grams or ½ teaspoon instant yeast
- 4 big tablespoons caraway seed
*Ideally, use all organic ingredients
Directions
- 在继续之前,确保你的酵母培养物已经被喂养并有时间变得活跃。Expansion or bubbles are a good indicator.
- 把所有的面粉放在碗里或大盆里搅拌均匀。加入温水。混合,直到所有材料都混合均匀。盖上盖子,静置20 - 30分钟(自动溶解)。
- Add the salt and yeast. Add the 360 grams of starter. Using a bowl of warm water to wet your hand, mix by alternately squeezing the dough and folding over until everything is well incorporated. If the dough starts sticking to your hand, simply re-wet.
- Add the caraway seed. Mix thoroughly again.
- The dough will now be ready for its first rise. In the first hour or so, it is important to fold the dough over all four corners 2 to 3 times and then let rest again. It will be ready to divide once the dough has risen 2 to 3 times its size, or after 4 to 6 hours, depending on initial water and ambient temperatures.
- 第一次发酵后,轻轻地将面团从桶中取出(不脱气),放在撒了少许面粉的表面。在面团顶部撒上面粉,大约切成两半。
- 在两个篮子(或碗或任何你有的东西)上撒上面粉。轻轻地把面包捏成相当紧实的球状,同样不要失去太多的气体。把球放进篮子里。
- Cover and refrigerate the loaves overnight or for at least 12 hours.
- Preheat two 4-quartcast-iron Dutch ovens在450华氏度下放置至少30分钟
- Five minutes prior to baking, remove the proofed dough balls from the refrigerator and turn out onto a floured surface. Let rest.
- Remove the lids of the Dutch ovens and gently place a loaf in each one. Be extremely careful not to touch the very hot cast iron with any part of your exposed body.
- Replace the lids and place back in the oven.
- Bake for 30 minutes with the lids on, then uncover and bake for another 20 minutes or until the top of the loaf is a dark, rich brown.
如果你第一次尝试这个方法没有得到完美的面包,不要害怕!只需要注意哪些地方可能出了问题,并为下次做出调整。
Emilia’s Everyday Sourdough Recipe
This is another great recipefor an artisan loaf that you can turn to as your standard daily bread. I always recommend using grams (weight measurements) instead of cups (volume) as you will get a more consistent product.
Pain Naturel
This pain naturel在法国,它被描述为一种基本但味道浓郁的酸面包。
Dark Rye Russian Sourdough Bread
Add a bit of Eastern European flair to your dinner table with thisdark, flavorful winner!
Related Post:Bread Proofing
Working with rye can be a little stickier than with wheat, but the results are well worth it. The nutty, rich depth of flavor will be your reward. Great with soups and stews.
Sourdough Bagels Recipe
如果你喜欢百吉饼,你可以做一大堆百吉饼,然后把它们冷冻起来,当你想要一种粘稠、有嚼劲的食物来装夏天罐装的蜜饯或果酱时。
Sourdough English Muffins
英式松饼是另一种可以涂上果酱的早餐美食,它的酵母文化实际上会给你带来更轻盈的口感,让人想起老托马斯品牌。你也可以不加糖,仍然可以吃到酥脆可口的松饼。
Related Post:Make Your Own Delicious Sourdough English Muffins
Sourdough Sandwich Bread
Who doesn’t love a good sandwich? Here’s a very basic recipe to add a whole lot more flavor to the oft-neglected but very important two-thirds of the equation.
Sourdough Tortillas
All of your favorite taco, burrito, and enchilada fillings will be enhanced discernibly by the addition of theseeasy-to-make wrappersaka tortillas.
Sourdough Pizza Crust Recipe
All pizza should be done witha sourdough crust! The complexity and texture are like no other crust you’ve ever tasted. This is a good one in a pinch but if you happen to have a pizza stone, 9-inch cast iron, or (gasp) a wood-fired oven, you can crank up the heat a bit and add a little more crunch to that crust.
Sourdough Pancakes
I usually use my cast-off extra starter the next morning to makethese delicious flapjacks. Don’t think they aren’t just as good as the more common version. Add bananas and berries, and you can omit the sugar completely!
Sourdough Challah Bread
Perfect for Shabbat but really for any time you want to have as much fun making the bread as eating it. Makes a ridiculously beautiful loaf.
Basic Sourdough Muffins
松饼是一种很好的备用早餐或几小时后你忘记的聚餐。或者真的,当你手拿太多蓝莓吃的时候。
Sourdough Crackers With Olive Oil & Herbs
这是另一个用你不想扔掉的剩菜做开胃菜的好方法。制作起来出奇的快捷和简单。
Sourdough Naan
Perfect for sopping up chutney, this recipe is a much morehealthful naanthan the standard.
Sourdough French Bread
There is no replacement for agood loaf of French bread!
Sourdough Italian Bread
All those pastas, soups, and salads will benefit from a couple loaves ofthis bread使一顿饭圆满很高兴知道我们这些酸面包的用户仍然可以做出一条美味的意大利面包。
Country Sourdough French Toast
Making a great French toast depends on having the right amount of airiness in the bread without sacrificing good texture.This onelooks to have both.
Sourdough Discard Soft Chocolate Chip Cookies
You really can make anything with leftover sourdough, andadding chocolatenever hurts.
Sourdough Bialy With Rosemary
Delicious and adorable. Perfect for a snack.
Sourdough Bread Sticks
If popcorn isn’t your thing,this breadstickcould be the best alternative for movie night. Just serve with some red sauce or olive oil or fresh melted cheese, and you’ll have some contented cinema geeks.
Sourdough Zucchini Nut Bread
Don’t think that just because it has sour in its name that sourdough can’t be used for delectable treats as well.This nut bread是酸面包糖果的证明。
Beetroot Sourdough Bread
If you’re like me, by the end of summer you’ve just about worn out every possible option forpreparing beetsfrom salads to soups, to boiled and roasted.Here’s another great optionwith a unique aesthetic to boot.
Sourdough Hamburger Buns
找到一些新方法来增加烧烤的乐趣总是很有趣的,通常是面包最需要帮助。These buns are a great wayto let the bread be as much in the spotlight as the burger.
What are your favorite sourdough recipes? Let us know in the comments below!
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