I’m fairly certain that if someone had told me how many things I could make with sourdough, I’d have tried this thing sooner. So, I’m gonna do you the favor and give you a visual tour through everything we’ve made with sourdough in the last two months…Hold on, this is gonna be a wild (and drool inducing) ride!
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First, we have our starter, whom we named Bubbles at the suggestion of a reader on our facebook page. (Incidentally, that’s our kefir in the background, Bubble’s counter buddy. Hmm. Kefir needs a name. Ideas, anyone?) You can learn to ‘capture’ your own wild yeast and make all the yummy things I’m about to show you in the book “Sourdough A to Z“. It’s my sourdough bible.
Of course, I just had to try sourdough bread as soon as my starter was mature.
The first batch flopped, but was still delicious for french toast.
Then I tried tortillas. These were so easy, ’cause they’re supposed to flop! lol I seriously like the pliability of the finished tortillas better than my standard recipe. Nice.
And fantastic with julienned carrots and cucumbers, avocados, sweet and sour chicken, peanut sauce, kimchi, and feta cheese. Just sayin’.
I admit to the real reason I got into sourdough…I heard you can make chocolate cake with it.
Super good. Super moist. And that frosting? Made with homemade, raw, lacto-fermented cream cheese and sucanat that I powdered in my blender. Boo-yah! I go to all kinds of crazy trouble to make gourmet food I love that’s also nutrient rich in the long, snowed-in days of winter. We don’t eat like this in the summer, true story.
Second try with the bread was also kinda brick-like, so we turned it into blueberry (cream cheese!) french toast with this awesome recipe from my friend, Claire of Lemon Jelly Cake.
So, we went back to the no-fail simplicity of smaller breads. These were the best waffles I’ve ever had. (Just ignore that I say that every time I make waffles) Seriously perfect marriage of crisp and fluffy.
Sourdough Biscuits. Oh, my heart. Paired here with Greek Salad and Stuffed Peppers and Shells.
Oh, and we mustn’t forget the pita bread we used for the gyros here.
Doughnuts. Did you know you can make sourdough doughnuts? And that frying them in coconut oil makes them melt-in-your-mouth amazing, and a source of good fats in your day? Do you love me? I just told you doughnuts were good for you. That chocolate peanut butter glaze? Not so much. 😉 But they were totally good even without the frosting, and we even ate them cold, three days old in the car for a snack and they were still good. I need to make these again…
Third try with Honey Sourdough Bread. I think we’ve got a rise here, people!
And, third try’s the charm! (just like my sauerkraut!) At least for the loaf on the left.
To help me feel better about that second loaf, I made a cake again. This time? Carrot Pineapple with cream cheese frosting. Just had the last of this for breakfast yesterday. Yes, cake for breakfast. Because it’s sourdough, and sourdough is easier to digest and better for you than regular baked goods. Take that, conscience!
I have normal things for breakfast, too. Like a heap of scrambled eggs and a little cinnamon honey butter on a slice of sourdough toast.
Are you blown away? I am. Got ideas for what else I can do with sourdough? Ready to try it yourself?
I make a no-knead sourdough bread. It is delicious and it has never failed me. Here is the link to Bread Topia.
https://breadtopia.com/sourdough-no-knead-bread/
My Herman starter just turned a year old..it is similar to the Amish friendship bread, I have successfully used it to make various kinds of muffins and loaves, pretzels, cinnamon rolls, Christmas cake, coffee cake, chocolate cake, pineapple cake, biscuits, cookies, naan bread, pizza dough, waffles, pancakes, and crackers.
You should try cinnamon rolls. I’ve also made blackberry scones, blackberry cobbler, and brownies with sourdough starter. My bread has done well but you have to feed the start a bit before you start so that it’s fermenting and add a little sugar to the amount you’ve pulled out for your recipe. Biggest thing is be patient. Room temperature and humidity affect how lonf to get that rise. Hope that helps some.
Thanks, Cindy! that goes along with what I’m learning as I continue to explore…making a proof for my sandwich bread is helping.
Wow, these look so yummy! Makes me want to learn more about sourdough! Our family has used Amish friendship bread in the past and loved it…do you know if the taste and uses are similar?
Oh, Bethany…I know of the delicious bread of which you speak, and though they are both built off the foundation of wild yeast rather than packaged, and you have to feed them regularly, Amish Friendship bread is soooo sweet and not really good for you, it can hardly be in the same category with the sour, nutritious sour dough. Which is sad. 😉
Oh that is so so sad!
My Herman starter just turned a year old..it is similar to the Amish friendship bread, I have successfully used it to make various kinds of muffins and loaves, pretzels, cinnamon rolls, Christmas cake, coffee cake, chocolate cake, pineapple cake, biscuits, cookies, naan bread, pizza dough, waffles, pancakes, and crackers.
I have been working through Sourdough A-Z for the last few months too! I am loving it and now I crave sourdough over other baked goods 🙂
Becky, I don’t if I’m to the craving point, but I agree that it’s a whole lot of fun!
LOL – we need to name our starter. 🙂 I also love the “Vintage Remedies Guide to Bread” – lots of great info and recipes in there.
I will have to check that out–thanks for the recommendation, Lisa!
Unbelievable! That cake has me sold! but the bread, hmm, still tricky? Gotta dig into my A-Z Sourdough book…if only we hadn’t decided to cut back on the gluten/breads for the next month…. :0/
Lauren, just as a yeast-raised bread is a little trickier than a baking powder-raised muffin, sourdough loaf is a little more challenging than smaller sourdough breads like pancakes and cakes. I’m sure it’s just gonna take a little more practice for me, and it will be worth it!
I’m so glad my recipe resuscitated the brick-like bread. 🙂 My mind is indeed officially blown by all these different uses for sourdough!