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Sourdough Starter Recipes

 

Here are some of my tried and successful sourdough starter recipes. ​​Sourdough starter is easy to use just takes a bit more time. Instead of using baker’s yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. This wild yeast produces lactic acid, the source of sourdough bread’s distinctive tangy taste. This acid both flavors the bread and kills unwanted bacteria, keeping a sourdough starter safer from going bad.

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Quick links to Pizza Crust Banana Bread Cinnamon Buns

Sourdough Pizza Crust Recipe

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Sourdough pizza crust recipe that's crispy, chewy and perfectly charred on top and bottom. An easy pizza dough that holds all your favorite toppings and bakes to perfection every time! This recipes makes 4 thin pizza crusts.

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Ingredients:

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  • ½ cup (115 g) active sourdough starter

  • 1 cup (236 ml) water

  • 1 Tablespoon (14 g) olive oil

  • 2 teaspoons sugar

  • 2 1/2 cups AP flour

  • 1 teaspoon (5 g) salt

  • 1/2 tsp garlic powder

  • Additional olive oil for brushing pizza

  • Pizza toppings: pizza sauce mozzarella cheese

 

Directions:

 

  • Combine sourdough starter, water, olive oil and sugar in a medium-sized mixing bowl and stir until well-combined. I then use my Kitchen Aid Mixer with the dough blade and knead for 5-7 minutes.

  • ½ cup active sourdough starter, 1 cup non chlorinated water, 1 Tablespoon olive oil, 2 teaspoons sugar

  • Add flour and salt and stir until you have a shaggy dough that clings together. Cover with plastic wrap and allow it to sit for 30-60 minutes (autolyse).

  • 2 1/2 cups AP flour, 1/2 tsp garlic powder, 1 teaspoon salt

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Stretch & Fold

  • Use your hands to form the dough into a ball in the bowl using olive oil or flour.

  • Run your hands under cool water and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat this process. Do this twice more until you have made your way all the way around the dough.

  • Allow dough to rest, covered, in a warm place for 30 minutes.

  • Repeat step 2 every 30 minutes. I find this typically takes about 3-4 hours for me.

  • Divide dough into four pieces and shape into your pizza crusts or if not using right away place each in a lightly oiled bowl. Cover with plastic wrap and transfer to the refrigerator to rest overnight or up to 3 days.

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Assembly & Baking

  • Remove dough from fridge and leave it covered to rest at room temperature for at least 30 minutes and up to several hours. Preheat your oven to 500F (250C).

  • Once oven is preheated, lightly oil a pizza pan with olive oil.

  • Turn out the pizza dough onto the prepared pan and use your hands to gently shape it into a 10-12” (28cm) circle (it will be fairly thin). Fold over or pinch the edges to form a crust.

  • Brush the pizza all over with olive oil and use a fork to pierce the bottom all over.

  • Additional olive oil for brushing pizza

  • Transfer pizza to 500F (250C) oven and bake for 8-9 minutes.

  • Remove pizza from oven and brush all over again with a light layer of olive oil, then add your toppings.

  • Pizza toppings: pizza sauce

  • Return to the oven and bake another 8-11 minutes, until crust is golden and cheese is melted and bubbly.

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Happy Baking!

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Pizza Crust

Sourdough Banana Bread Recipe

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Ingredients:

 

  • 150 g sourdough starter

  • 50 g filtered water (unchlorinated)

  • 1/2 TBSP white sugar (dissolved)

  • 50 g flour - all purpose

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  • 3 ripe banana's (beaten)

  • 1 tsp vanilla

  • 1 teaspoons (5 g) fine sea salt

  • 3 TBSP warm liquid honey (or corn syrup)

  • 2/3 cup brown sugar

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  • 100 g milk

  • 3 tablespoons melted butter (room temperature)

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  • 1 tsp baking powder

  • 1 tsp baking soda

  • 2 cups all-purpose flour

 

Directions:

 

Step 1 - In a large mixing bowl add your "active" sourdough starter. Add 50 g water and 1/2 TBSP white sugar and let dissolve. Once dissolved add to the active sourdough starter and mix together. Once blended add 50 g flour stir together and let sit 3-4 hours (depending on the temperature of your home) your starter will be extremely bubbly active. Keep it slightly on the liquid side. And set aside for later.

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Step 2 - Mean while with a hand mixer beat your ripe banana's, vanilla, salt, honey/corn syrup, and brown sugar. And set aside for later.

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Step 3 - Melt the butter but let cool (don't want it hot) and add to the milk. And set aside for later.

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Step 4 - This will be after your 3-4 hour (step 1) Mixing in all ingredients.

  • add the banana mixture to the sourdough mixture and lightly blend by hand with a spoon.

  • now add the butter, milk mixture and lightly blend by hand with a spoon.

  • now add the baking soda and baking powder to the flour and blend together. Once blended add this to the main liquid ingredients. Add more flour if necessary but you want a slightly liquid oatmeal looking dough.

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Pour your banana dough into a buttered/greased bread pan and bake at 350* for approximately 50-60 minutes.

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Happy Baking!

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Banana Bread

Sourdough Cinnamon Bun Recipe

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Dough Ingredients:

 

  • 100 g sourdough starter

  • 60 g Milk (2/3 cups)

  • 3 TBSP Butter

  • 2 TBSP white sugar

  • 1 egg

  • 350-400 g all-purpose flour (3 1/2 cups - 4 cups)

  •  teaspoons (5 g) fine sea salt

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Filling Ingredients:

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  • 2 tablespoons melted butter (room temperature)

  • 3/4 cups brown sugar

  • 3 TBSP cinnamon

  • 1 TBSP all-purpose flour

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Directions:

 

Making The Dough

Step 1 - Slightly melt butter in saucepan (as to not too hot). Then add melted butter to the milk stirring constantly. Set aside will be adding in Step 3.

Step 2 - Beat the egg and add to the starter as well as the sugar and blend using a mixer with the cookie dough attachment.

Step 3 - While mixer in on a low speed slowly pour the milk and butter into the dough mixture.

Step 4 - Then slowly add the flour and salt. Continue mixing until a rough sticky dough forms (approx. 1 minute) Scrape down the sides if necessary.

Step 5 - Let rest for about 30 minutes before switching to a dough hook and knead on #2 setting for 6-8 minutes

Step 6 - Remove the dough from the mixer bowl and place in a greased glass bowl and place a damp towel or cling wrap on top and let sit in a cool part of the house overnight. (8-12 hrs @about 15 celsius)

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Next Morning

 

Step 1 - Roll out the dough to a rectangle shape which should measure about 13" in length

Step 2 - Add the cinnamon filling and shape your cinnamon roll dough.

Step 3 - Cut your pieces into 8 pieces (about 1 1/2") depending on the total length of the roll.

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Bake at 350* for 35 - 40 minutes. The tops should turn light golden brown when ready.

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Happy Baking!

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Cinamon Buns
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