Sourdough Skillet Pizza

 Today I tried this: 

Oiled Mom's 10 inch cast iron skillet with 1 T or so of olive oil

Mixed

• 60 grams levain
• 120 g bread flour
• 120 g water
• a healthy squirt of honey
• 1 tsp salt

Poured it into the skillet and spread it out. Covered it for 3-4 hours or so. This made a thicker crust than I thought I might like, so next time try half the dough.

Spread tomato sauce over the top, sprinkle with salt, pepper, oregano, garlic powder. Cover with onions, peppers, rotisserie chicken and homemade vegan cheese. Should have added olives and mushrooms but I forgot.

Oven 375 for 10 minutes, covering with foil during last 3 or 4 which was not enough. Did 5-10 more. Next time if the crust is the same thickness I'll go up to 400 degrees.

This was very good and not too hard to put together.

Sourdough Oatmeal Muffins

 Combine and soak for one hour.

• 1 cup oats (I used rolled)
• 1 cup milk  (I used coconut)

Grease 12 muffin cups - oven 400, bake 20-25 minutes

Mix wet:

• ½ cup starter (levain)
• ⅓ cup oil
• 1 egg
• ½ cup raisins (I used craisins and nuts)

Mix dry:

• 1 cup flour
• 1.5 tsp baking powder
• ¼ tsp soda
• ½ tsp salt
• ½ cup brown sugar

Add wet to dry. Mix oats in until just moistened. Bake. 

These were VERY good!

Sourdough Mexican Cornbread

 Grease 13 x 9 pan, oven 400 for 30-35 minutes

Mix dry ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1 tsp baking powder
• ¾ tsp soda
• 1 tsp salt
• 2 Tb sugar

Mix wet:

• 2 eggs
• 1 cup starter, 1.5 cup milk
• ¼ cup oil

Stir into dry until just moistened.

Combine: 

• 1 cup creamed corn
• 1 medium chopped onion
• 1 can chilies - 4 oz
• 1 jar pimientos - 4 oz
• 1.5 cup cheese - 6 oz

Fold into other mixture and pour into pan. 

Sourdough Hush Puppies

 Combine:

• 1.5 cup cornmeal
• ½ tsp soda
• ½ tsp salt
• 1 tsp sugar
• ¼ cup dry milk

Stir in this mixture:

• 1 cup starter
• 1 egg, ½ c onion

Fry in hot fat.

Angel Sourdough Biscuits

•  1 tsp yeast
• 2 Tb warm water
• 1.25-1.5 cups flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• ¼  cup shortening 
• 1 cup starter
• ¼ cup melted butter

Mix 1st eight ingredients  and roll out. Cut biscuits and dip in butter. Rise 1 hour. Bake 20-25 min at 400.

Makes 18-20

Sourdough taking a break

 If you are taking a break from baking, but want to keep your starter:

1. Make a thick starter - feed your starter double the amount of flour to make a thicker dough-life starter. This will maintain the yeast better over long periods of inactivity in the fridge.

2. Dry the starter - smear starter on a Slipat and let it dry. Once completely dry, break into flakes and store in airtight container. Can be stored for months. To rehydrate, dissolve ¼ cup of flakes in 4 oz of water and stir in 4 oz of flour. continue feeding the starter until it is active again.

Sourdough Biscuits

• 1 cup starter
• 1 cup flour
• ¼ cup Crisco
• 1.5 tsp sugar
• 1 tsp baking powder
• ¼ tsp salt

Cut straight down with the biscuit cutter; do not twist. Let rise 10 minutes or so. 

Jamaican Hard Dough

  From New World Sourdough book

Made this May 2021  not bad

Levain build

• 60 gr mature sourdough starter
• 120 g bread flour
• 110 g warm water

Mix to incorporate. Cover and proof 3-4 hours until double. Use immediately or refrigerate 12 hours for next day.

Final Dough Mix

• 500 g bread flour
• 300 g water
• 110 g levain
• 50 g unsalted butter
• 8 g salt
• oil for preparing pan

1. Mix all ingredients until incorporated. Cover and proof 4 hours.
2. Coat loaf tine with oil
3. Turn dough out onto floured surface and shape into a roll. Place into the oiled tin. Cover and proof 4 hours.
4. Preheat oven 375. Brush loaf with water. Bake 20-25 min until golden on top.

Sourdough Pancakes

Quick Sourdough Pancakes

Combine dry ingredients:

• 1.25 cup flour
• 2 tsp baking powder
• ¼ tsp soda
• ½ tsp salt
• 1 T sugar

Combine wet ingredients:

• 1 egg
• 1 cup starter
• 1 cup milk
• 3 Tb oil

When skillet is hot, add wet to dry and start cooking. 4-6 servings

This one is probably for a crowd - I haven’t tried.

From www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/
I made half of this batter this morning, February 8, 2019. My sourdough starter is in day 21, still not viable for bread. Oh my gosh. These were so good. I put blueberries in mine.

I like to use a smoking hot griddle to cook pancakes; it makes a huge difference in the quality of your pancakes. 

• 2 large eggs
• 245g (1 cup) almond milk
• 250g (1 1/2 cup, stirred down) sourdough starter
• 4g (1 teaspoon) vanilla (optional)
• 180g (1 1/2 cups) all-purpose, einkorn, or a mix of all-purpose and whole wheat, flour
• 6g (1 teaspoon) baking soda
• 4g (1 teaspoon) baking powder
• 5g (1 teaspoon) sea salt
• 50g (1/4 cup) granulated sugar
• 63g (1/4 cup or 1/2 stick) melted ghee

Beat eggs in a medium bowl. Add milk, sourdough starter, and optional vanilla. Stir to incorporate.

Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. Wait about 30 minutes to let your sourdough starter get going just a bit.

Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.

You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

Oatmeal Sourdough Bread

Steel Cut Oats (makes 1 loaf)

It’s amazing what the addition of a mere half cup of steel cut oats can do to enhance and vary the quality of a basic loaf of no knead bread. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture.

Simple enough to whip together in a heartbeat and interesting enough to become a regular in your no knead rotation.

3/4 cup (3 oz.) whole wheat flour
1/2 cup (3 oz.) steel cut oats
2 1/4 cups (10 oz.) bread flour
1 1/2 tsp. salt
1 1/2 cups water
1/4 cup firm sourdough starter or 1/4 tsp. instant yeast

Pictured here: Awesome steel cut oats no knead by Breadtopia reader Marianne Preston

Another Breadtopia reader, Allan Castine, offered this…

In my last e-mail to you, I mentioned that I had made your steel cut oats bread recipe with mostly excellent results.  My only concern, as I told you, was that the bread was a bit bland for my particular taste.

I made the recipe again yesterday with a couple of alterations:

I added an extra 1/2 teaspoon of salt and, following a suggestion from a friend of mine, I lightly toasted the oats in a dry saucepan over medium heat before adding them to the flour mixture.

The results were great. The bread was very tasty, i.e., not bland.