Sourdough

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 Contents
Sourdough Sandwich Loaf 1
Beginners Sourdough Bread 3
Sourdough Sandwich Bread 6
Sourdough Brioche 8
Sourdough Crepes 10
Ultimate Sourdough Banana Bread 12
Dutch Oven Sourdough Bread 14
Soft Sourdough Cinnamon Rolls 16
Sally Lunn Sourdough Rolls 20
 Sourdough Sandwich Loaf
Bread, Sourdough Bread • Bread, Sourdough • Online
facebook sourdough for beginners scott ross

Serving size: 2 loaves

Ingredients Directions
1 Cup starter In a stand mixer:
2 1/2 Cups Luke warm water Add water and starter to mixing bowl and stir until
2 Tablespoons Honey incorporated.
1 Tablespoon Salt Next add honey, salt, and butter.
1/2 Cup Butter (softened) Turn on mixer with dough hook(s) inserted and add
flour a cup at a time. After all flour is incorporated,
8 Cups Unbleached All
let it knead for 10 minutes or until dough is smooth
Purpose Flour
and stretches (window pane) without tearing.
Transfer dough to a greased bowl and cover with
plastic wrap and let rise until doubled or a bit more.
Turn dough out onto a lightly floured surface and
divide into two portions.
Press and stretch each portion as wide as your loaf
pans are long, and long enough to roll up into a "log"
and fold the ends under on the "seam" side.
Place in greased or nonstick loaf pans and cover
with plastic wrap to rise until over the top of the pan.

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 First rise is about 12 - 14 hrs. Second rise in the pans
is about 6 hrs. It's going to depend on the
temperature of your home. This is at 62°F.

Place in pre-heated oven at 350°F for 45

minutes. Remove from loaf pans and place
on a rack to cool. Brush tops with butter
while warm to keep crust soft.

Use 9x4 loaf pans!

Photos

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 Beginners Sourdough Bread
Bread, Sourdough Bread • Homemade Bread • Farmhouse on Boone
www.farmhouseonboone.com

Serving size: 1 | Prep time: 2 hours | Cook time: 40 mins

Ingredients Directions
475 g All-purpose flour (3 1. Feed a sourdough starter 4-12 hours before
1/2 cups) starting the dough, ensuring it is active and bubbly.
100 g starter, active and
bubbly (1/2 cup) 2. Combine warm water, active starter, salt, and
325 g water (1 1/3 cups) flour with a wooden spoon or even just your hands in
10 g salt (2 teaspoons) a large mixing bowl.

3. Cover with plastic wrap or a lid and allow to rest

for 30 minutes for the water to hydrate the flour.

4. Grab the edge of the dough and pull up stretching

it out as you pull upwards. This may be difficult and
you may need to kind of bounce the dough to get it
to stretch. Place dough that is in your hands back
into the center. Turn the bowl about a quarter turn
and complete another stretch and fold. Repeat two
more times. This is considered one round.

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5. Thirty minutes later, complete another round of
stretch and folds. Cover and allow the dough to rest
another 30 minutes.

6. Complete one last stretch and fold round.

7. Cover with a lid, damp towel, or plastic wrap. Let

the dough bulk ferment in a warm place until it has
doubled in size. This could be anywhere from 6-12
hours (or longer) depending on the temperature of
your kitchen, maturity of your starter, etc. Be careful
not to let it over ferment.

8. Place the dough on a clean work surface that has

been lightly dusted with flour. Fold the dough onto
itself and roll up. Then shape into a ball by gently
spinning it toward you.

9. Optional - Let the dough sit out for 15-20 minutes

uncovered. This prevents the dough from sticking to
the tea towel during the overnight rise.

10. Turn over and shape. I do this by folding the two

sides over to meet in the middle, pinch together and
then repeat on the other two sides. This creates
surface tension which helps give it more oven spring
(a good rise).

11. Transfer to a floured banneton or bowl with a

floured tea towel (typically floured with rice flour,
this is not necessary and all-purpose will work just
fine) seam side up.

12. Cover with plastic or place in a plastic bag and

tie the ends. Let the dough rest for 12-15 hours in
the refrigerator. You can also let the bread rise at
room temperature for 3-4 hours. I like using the
longer rise time in the refrigerator because it is
easier to score and feel like the oven spring is better.

13. Preheat a dutch oven to 500 degrees for 1 hour.

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14. Remove dough from the fridge right before
baking. Place dough on a piece of parchment paper.

15. Dust with flour, if desired, and score with lame or

razor blade. I like to do one large score (called an
expansion score) and then a cute design for the
other score.

16. Carefully, transfer the piece of parchment paper

with the dough into the hot dutch oven. Careful not
to burn your fingers.

17. Place the lid back on and place the dutch oven
into the hot oven. Bake for 20 minutes.

18. Remove the lid with oven mitts, turn the oven
temperature down to 475, and bake an additional
15-25 minutes or until golden brown.

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 Sourdough Sandwich Bread
Bread, Sourdough Bread • Bread, Homemade Bread • Farmhouse on Boone
www.farmhouseonboone.com

Serving size: 2 | Prep time: 20 mins | Cook time: 45 mins

Ingredients Directions
1/2 cup butter (softened) or 1. To a stand mixer, add all of the ingredients. I like
coconut oil (113 g) to add the flour last, so I can add a bit less or more
2 tbs honey or sugar (42 g depending on my starter's hydration.
for honey or 24 g for sugar)
1 tbs salt (17 g) 2. Knead until dough is stretchy and smooth. You
1 cup starter, active and want it to pull away from the sides of the mixing
bubbly (227 g) bowl and be smooth and elastic – about 10 minutes.
It should pass the windowpane test.
2 1/2 cups water (590 g)
8 cups all purpose flour
(1120 g)* 3. Allow to bulk rise for 10-12 hours in a warm place
like on top of a stove or refrigerator.

Nutrition 4. Divide in two equal parts.

Amount per serving

Serving size: 1 5. Shape by rolling the dough flat into a rectangle
Calories: 238 and rolling it up.

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Total Fat: 6g
Saturated Fat: 5g 6. Add to parchment lined or buttered loaf pans.
Cholesterol: 0mg
Sodium: 319mg
Total Carbohydrate: 40g 7. Second rise for 2-4 hours at room temperature, or
Dietary Fiber: 1g until doubled.
Sugars: 2g
Protein: 5g 8. Bake at 375 for 45 minutes, or until golden on top.
You can add an optional egg wash for more
browning.

9. Allow to cool completely before slicing.

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 ’
Sourdough Brioche
Sourdough Bread • Homemade Bread • Farmhouse on Boone
www.farmhouseonboone.com

Serving size: 2 loaves

Ingredients Directions
1 cup sourdough starter 1. Feed starter at night before bed. This way when
(active and bubbly) you wake up in the morning, it will be nice and
3 cups bread flour bubbly.
1/2 cup unbleached all
purpose flour 2. In the morning, combine all ingredients in a mixer
1/4 cup sugar and knead until smooth and glossy. The dough will
be very wet, but after 10-15 minutes in the stand
4 eggs
mixer (or by hand), it will come together. Don t add
1.5 tsp salt more flour even though it is tempting.
1/2 cup milk
2 sticks butter room temp 3. Cover with plastic wrap, a damp towel, or tight lid
1 egg yolk and place in a warm spot for 6-8 hours (or until
1 tablespoon water doubled).

4. Refrigerate for a few hours (or overnight) so that

dough is nice and stiff for shaping.

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5. Divide into two equal portions. I really like to use
my bench scraper to do this.

6. Divide each half into eight, so that you have a

total of 16 equal-sized pieces.

7. Roll into balls.

8. Add eight balls to a parchment-lined loaf pan.

Repeat for the other eight in another loaf pan.

9. Cover and allow to rise until doubled, another 6-8

hours (or overnight).

10. Preheat oven to 425 degrees.

11. Create an egg wash by beating an egg with water.

Brush over the loaf. This gives it that beautiful color.

12. Bake 25 minutes until the brioche starts to turn

golden.

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 Sourdough Crepes
Breakfast, Brunch, Dessert, Sourdough Bread • Breakfast, Sourdough • Farmhouse on
Boone
www.farmhouseonboone.com

Serving size: 12 | Prep time: 5 mins | Cook time: 5 mins

Ingredients Directions
8 eggs 1. Preheat cast iron skillets and melt butter in them.
1 cup starter
3 tbsp melted butter 2. Mix together sourdough starter, eggs, milk, and
1/4 tsp salt salt.
3/4 cup milk
4 ounces cream cheese 3. Add melted butter and mix until smooth.
1/4 cup maple syrup
1/2 tsp vanilla extract 4. Pour crepe batter into hot skillets, about half a
cup per skillet, and use spatula to spread out batter
1/2 pint whipping cream
into a thin pancake.

Nutrition 5. Allow to cook until almost completely cooked

through, and then flip. This will help them not break.
Amount per serving
Serving size: 1
6. Allow to cook for 1-2 more minutes and then place

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Calories: 399 on a plate.
Total Fat: 34g
Saturated Fat: 19g
7. To make the filling, mix together room
Cholesterol: 330mg
temperature cream cheese with maple syrup and
Sodium: 323mg
vanilla until smooth.
Total Carbohydrate: 13g
Dietary Fiber: 0g
Sugars: 12g 8. Whip heavy cream until stiff peaks form, then fold
Protein: 12g in with the cream cheese mixture.

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 Ultimate Sourdough Banana Bread
Bread, Breakfast, Brunch, Quick Breads, Snack, Sourdough Bread • Bread, Breakfast,
Homemade Bread, Quick Breads • Online
www.theclevercarrot.com

Serving size: 1 loaf or 3 mini loaves | Prep time: 10 mins | Cook time: 1 hour 5 mins

Ingredients Directions
Butter, for coating the pan 1. Preheat the oven to 360 F.
375 g overripe bananas
(appx. 1 1/2 cups lightly 2. Lightly coat three 7x3x2 mini loaf pans or one
smashed) 9×5-inch loaf pan with butter.
225 g (1 1/4 cups lightly
packed) light or dark brown
3. Add the bananas, sugar, and vanilla to a bowl.
sugar
Cream with a hand held mixer or stand mixer fitted
1½ tsp pure vanilla extract with the paddle attachment, about 30 seconds to 1
2 large eggs minute (some small lumps of banana are okay).
100 g (appx. 1/2 cup)
bubbly, active sourdough 4. Add the eggs, one at a time until fully
starter incorporated. Add the sourdough starter.
250g (2 cups) all-purpose
flour
5. Sift the flour, baking soda, and salt together in a
1½ tsp baking soda separate bowl. Working in batches, add this to the

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1/4 tsp fine sea salt banana mixture.
125ml (½ cup) neutral
flavored oil 6. Add the milk and oil and mix until just combined.
60ml (1/4 cup) milk Do not over do it; the banana bread will be tough.
Powdered sugar, butter, and
mascarpone cheese for 7. Pour the batter into the prepared pan(s). If using
serving, optional the mini loaf pans, place them onto a baking sheet
and transfer to the oven.
Add nuts. No cinnamon on
purpose. 8. Bake for 45 minutes (for the mini loaf pans) or 60-
65 minutes (for the standard 9×5-inch pan), until
rich golden brown and a toothpick comes out clean.
Cover with foil if the loaf browns too quickly.

9. Cool in the pan for 20 minutes, and then transfer

to a wire rack to cool completely.

10. Serve with powdered sugar for a nice touch!

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 Dutch Oven Sourdough Bread
Bread, Sourdough Bread • Bread, Dutch Oven • Online
thefeatherednester.com

Serving size: 12 slices | Prep time: 30 mins | Cook time: 1 hour

Ingredients Directions
1/4 cup (60 grams) 1. In a large bowl, add the sourdough starter. Add in
sourdough starter (*fed water and use a dough whisk or a wooden spoon to
within the last 12-24 hours) stir until dissolved. Stir in the flour and salt until a
1 1/2 cups (350 grams) shaggy looking dough forms. Finish mixing dough by
filtered water (about 100º hand in the bowl until all the flour has been
F.) absorbed. Cover the bowl with a clean, damp kitchen
towel and let the dough rest for 30-45 minutes.
4 1/4 cups (500 grams) all-
purpose flour (*See recipe
notes for using bread flour) 2. Lightly flour your countertop. Pull the dough from
1 1/2 teaspoons (9 grams) the bowl with a dough scraper or by hand onto the
fine salt (*we prefer using countertop. Stretch and fold the dough for 15
sea salt) seconds (see video below): grab the edge of the
dough and bring it straight up it about 4 inches and
tuck it into the center of the dough. Then, turn the
Nutrition dough 1/4 a turn. Continue this process until the
dough has come full circle and it has
Amount per serving tightened.Return the dough to the bowl, cover with a
Serving size: 1 slice damp towel (or plastic wrap if you live in a dry area)

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Calories: 292 and and let rise at room temperature or a warm area
Total Fat: 1g (72º to 80º F) for about 10 hours to ferment. Do not
Saturated Fat: 1g refrigerate the dough. The dough should double in
Sodium: 242mg size and look bubbly on the surface and under the
Total Carbohydrate: 41g dough when fermented.
Dietary Fiber: 2g
Sugars: 1g
3. Lightly flour your countertop. Pull the dough from
Protein: 8g
the bowl and shape the dough by stretching and
folding it again. Let the dough rest 10 – 15
minutes. Line a medium sized bowl with a towel, or
use a banneton bowl with linen cover (see photos),
and dust heavily with flour. Let dough rise in it for
45-60 minutes.

4. Preheat your oven to 450º (without the dutch

oven). Cover the dough bowl with a long piece of
parchment paper, about 20 inches long, and turn it
over onto the countertop (see video). Slash the top
of the loaf with a lame or sharp serrated knife.
Gently lower the parchment paper dough into a
heavy pot with a tight-fitting lid. NOTE: If using a
Dutch Oven with a dark interior, I recommend
insulating the bottom with a round silicone sheet
underneath the parchment paper. You can also place
the pot on a baking sheet. This helps the bottom
crust of the bread from getting too dark in color.

5. Place the covered pot in the the oven and bake the
bread covered for 30 minutes. Remove the lid and
bake 20 minutes. Using oven mitts, carefully remove
the bread from the pot. Bake it directly on the oven
rack for 5-10 minutes to crisp the exterior (if
needed). To ensure your bread is cooked through
you can check the internal temperature. It should be
195ºF to 205ºF.

6. Let cool for at least 1 hour before serving.

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 Soft Sourdough Cinnamon Rolls
Dessert, Sourdough Bread • Sourdough Discard Recipes • Online
www.theclevercarrot.com

Serving size: 8 rolls | Prep time: 15 hours | Cook time: 30 mins

Ingredients Directions
160 g (2/3 cup) milk, whole 1. Baker's Schedule
or 2%
28 g (2 tbsp) unsalted 2. Make the dough in the evening and let rise
butter, melted (see notes overnight. The following morning, roll, cut and shape
below for variation) the dough. Rest for 1-2 hours (second rise) before
1 large egg baking.
100 g (1/2 cup) bubbly,
active sourdough starter 3. As an alternative, after resting for 1 hour, cover
24 g (2 tbsp) granulated the dough and chill until ready to use. Rest at room
sugar temperature before baking. The dough should be
300 g (2½ cups) King plump and puffy before baking.
Arthur all-purpose flour
5 g (1 tsp) fine sea salt 4. Make-Ahead Option (Freeze): Place the cut &
cooking spray or oil, for shaped cinnamon rolls into a parchment lined 9-inch
coating springform pan. Cover with two layers of plastic
wrap. Freeze until ready to use. The night before
28 g (2 tbsp) unsalted
baking, remove the old plastic wrap and replace with

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butter (see notes below for fresh wrap (this prevents any condensation from
variation) dripping onto the rolls). Defrost overnight, about
100 g (1/2 cup) granulated 10-12 hrs. at room temperature, approximately 67 F.
sugar Bake the following morning as directed.
3 tsp. ground cinnamon
5. Make the Dough
’
1 level tbsp. flour

’
2 tbsp unsalted butter,

’
softened 6. In the evening: Combine the melted butter and
’
⅓ cup whipped cream milk in a small bowl. Cool slightly before using.
cheese, room temperature
’
¼- 1/2 cup powdered sugar, 7. Add the egg, sourdough starter, and sugar to the
sifted (add more if you like bowl of a stand mixer fitted with the paddle
it sweet!) attachment. Mix to combine. With the machine
1-2 tbsp milk running, slowly pour in the milk mixture. Add the
flour and salt. Continue mixing until a rough, sticky
For a richer dough, increase
dough forms, about 1 minute. Scrape down the sides
the butter to 115 (8 tbsp)
of the bowl. Cover with a damp towel and let rest for
and use 360 g (3 cups) flour
30 minutes.
total. The texture is
incredible.
Make sure the melted butter 8. After the dough has rested, switch to the dough
and milk mixture has cooled hook. Knead on medium-low speed for 6-8 minutes
slightly before making the (I use #2 or #3 on my stand mixer). The dough
dough. If it s too hot, the should feel soft, supple and pull away from the sides
dough will become of the bowl when ready. If it s too sticky add a small
incredibly sticky like cake bit of flour.
batter (I ve experienced this
many times). If this happens 9. Bulk Rise
to you, don t worry- wait for
the dough to cool down
before adding more flour, if 10. Transfer the dough to a medium-size bowl
needed. coated in butter. Cover with plastic wrap. Let rise
overnight until double in size, about 8-12 + hrs. @
Recent recipe update: to
67-68 F, depending on temperature.
prevent the cinnamon sugar
filling from leaking while the
rolls bake, instead of using 11. Stretch and Fold the Dough (optional step): about
28g (2 tbsp) of melted 30 minutes- 1 hr. into the bulk rise stretch and fold
butter, combine 84 g (6 the dough: grab a portion of the dough and stretch it
tbsp) softened butter with upward. Fold it over toward the center of the bowl.
the rest of the cinnamon- Give the bowl a 1/4 turn; stretch and fold the dough
sugar filling ingredients again. Continue this technique until you ve come full
listed above. circle around the bowl (4 folds total). For video
guidance, click here. This optional step will increase
the overall volume of the rolls and aerate the dough.

12. Roll the Dough

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13. In the morning: Line a 9-inch springform pan with
parchment paper. I like to scrunch the paper into a
ball first, open it up, and then line the inside with
enough excess to hang over the sides for easy
removal. It tends to fit better this way.

14. Lightly oil and flour your countertop to prevent

sticking. Coax the dough out of the bowl. Gently pat
into a rough rectangle. Let rest for 10 minutes for
easier rolling.

15. Dust the dough (and your rolling pin) with flour.
Roll the dough into a 16 x 12-ish rectangle using a
tape measure for accuracy. If the dough resists, let
rest for 5-10 minutes and try again.

16. Make the Cinnamon-Sugar Filling

17. If using the softened butter variation (listed in

the notes above): add 84 g (6 tbsp) softened butter
to a small bowl. Mix with the sugar, cinnamon and
flour. With an offset spatula, spread onto the dough,
leaving a 1/2-inch border around the edges.

18. If using the melted butter version: brush the

entire surface of the dough, including the top,
bottom and sides with 28 g (2 tbsp) melted butter.
Use all of it. Combine the sugar, cinnamon and flour
in a bowl. Sprinkle the mixture onto the dough
leaving a 1/2-inch border around the edges. Smooth
it out with your hands until it looks wet and sandy.

19. Shape & Cut the Dough

20. Starting on the long side of the dough (16-inch),

roll it into a log pressing down gently as you go. Take
your time with this step. The log needs to be tight so
the swirls stay in tact. You should end up seam side
down. TIP: if the dough starts to get sticky from the
heat of your hands, lightly oil or flour your fingertips,
take a deep breath and try again.

21. Cut the dough into 2-inch sections using a oiled

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knife or bench scraper. I lightly “mark” the dough
first to make sure each piece is roughly the same
size.

22. Second Rise

’
’
23. Place the rolls into the lined pan and let rest for
1- 2 hours, or until the dough puffs up. Alternatively,
if you d like to chill or freeze the rolls, please refer to
the “Make-Ahead” option in the Baker s Schedule at
the top of this recipe.

24. Bake the Cinnamon Rolls

25. Preheat oven to 350 F. Bake the dough onto the

center rack and bake for 35-40 minutes (check at
the 30 minute mark). The tops should turn light
golden brown when ready.

26. Remove from the oven and cool in the pan for 15
minutes. This helps the butter to absorb back into
the dough. Then lift up the rolls, while still on the
parchment paper, and transfer to a wire rack.

27. Make the Glaze

28. While the rolls are baking or cooling make the

glaze. Add softened butter, whipped cream cheese
and sifted powdered sugar to the bowl of a stand
mixer. Beat until smooth, thinning out the
consistency with a little milk as needed. The
ingredients must be soft and at room temperature
for best results.

29. To serve, top the rolls with some of the glaze or

lightly dust with powdered sugar. These rolls are
best enjoyed slightly warm on the same day they are
baked.

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 Sally Lunn Sourdough Rolls
Bread, Sourdough Bread • Bread, Sourdough • Linda Dunn
www.culturedfoodlife.com
★★★★★

Ingredients Directions
240 grams milk (1 cup) 1. In a small saucepan, warm the milk, water and
60 grams Water spring or butter over low heat until the milk is warm but not
filtered with minerals (1/4 hot, about 80-90° degrees F.
cup)
28 grams butter cubed (3 2. Add sourdough starter, egg,and honey to a bowl
tablespoons) with a mixer. Beat until well combined and then add
200 grams Bubbly in the milk mixture, flour, and salt, alternating
Sourdough Starter (1 cup) between them until it's all incorporated. Beat for 6
minutes (preferably with a dough hook). Batter will
1 large Egg
be more like pancake batter and will not form into a
24 grams Honey (2 ball.
tablespoons)
450 grams Bread Flour
3. Transfer dough to a greased bowl and cover and
(3-3/4 cups)
let rise in a warm place until it doubles in size. This
6 grams salt (1 teaspoon) should take 6- 8 hours depending on temperature.

4. Lightly grease a 9x13 pan.

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5. Remove the dough onto a floured board and flour
your hands. Place dough on board and flatten into a
rectangle the size of your pan. Using a dough
scraper or knife, cut the dough into 12 pieces, then
roll each piece into a ball and place in greased pan.

6. Dampen a towel and place over rolls and let rise

for 1 hour or until the dough is puffy but is not quite
double in size. They will rise more in the oven.

7. Preheat oven to 400° F. Bake 35 to 40 minutes.

The rolls will be golden brown when done.

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