My (Borrowed) Sourdough Recipes

This is me pictured with my first ever sourdough loaf in August!

In the world of sourdough, I am quite new! I have made loaves with several different recipes but this one is my favorite. My best friend, Katelyn, passed along this recipe from a place where she had found it. So, I wanted to share it with you!

Sourdough is definitely not for the weak, though it’s not super difficult or complicated. It is, however, time-consuming. Yet, it is so, so fun! I also branched out and made sourdough discard chocolate chip cookies today. I will share that recipe as well as where I found it at the end of this blog post.

Here is Amy Duska’s sourdough recipe, borrowed from my friend Katelyn and now passed along to you.

Dough:

1/4 cup (50 g) active sourdough starter

1 1/3 cups + 2 tablespoons (350 g) filtered water

2 teaspoons (10 g) fine sea salt

4 cups + 2 tablespoons (500 g) bread flour (I use King Arthur)

Make the Dough:

1. Mix the dough: Transfer 50 g of active starter and 350 g water into a large mixing bowl. Stir. Add 500 g bread flour and 10 g sea salt to the bowl and use a spatula or your hands to work together the ingredients until it forms a shaggy mass and there are no dry bits of flour left in the bowl.

Cover the bowl and let the dough rest for one hour at room temperature.

2. Stretch and fold: Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball.

Cover the bowl and let the dough rest for 30 minutes.

Repeat the stretch and fold process one more time to help build volume in the final loaf.

3. Bulk Fermentation: Cover the bowl and let the dough rise for 7-10 hours on your kitchen counter. The dough will have risen by about 50-75% when it is ready to shape.

4. Shape and Second Rise: Turn the dough out into a lightly floured surface. Shape the dough into a ball by pulling 4 sides of the dough into the middle of itself. Turn the dough over so that it is seam-side down.

Use your hands to gently cup the dough, pulling and twisting towards until it forms a tight skin on the outside.

Center the dough onto a piece of parchment paper, seam-side down. Use the parchment paper like a sling to lift the dough up and transfer it to a medium-sized bowl.

Cover the bowl with a tea towel and let the dough rest at room temperature for 1-2 hours.

5. Score and Bake: 30 minutes before you’re ready to bake, preheat the oven, with the dutch oven inside, to 450 degrees F.

Remove the dutch oven and take the lid off.

Score the top of the dough with a razor or sharp knife. Use the parchment paper as a sling to lift the dough up and transfer it down into the dutch oven.

Place the lid on the dutch oven, return it to the oven, and bake for 20 minutes. Remove the lid and bake an additional 25-30 minutes or until crust is golden brown.

6. Cool: Allow the bread to cool for 1-2 hours before slicing. If you slice into it too soon, the loaf will become gummy.

Enjoy your delicious loaf! My favorite way to enjoy it is with butter and honey.

Here are a few tools that I use to make my sourdough. Though they are not required, they do make the process easier!

Silicon Bowl Scraper:

https://www.amazon.com/dp/B08MF3GQG1?colid=3HCFQCYICR6E1&coliid=I3UAW641E1EWYN&ref_=wr_ov_pt&th=1

Danish Dough Whisk:

https://www.amazon.com/dp/B07CKKDBF1?colid=3HCFQCYICR6E1&coliid=I2NIRBCQWCD6J&ref_=wr_ov_pt

Scoring Tool:

https://www.amazon.com/dp/B01LY7NDQ9?ref=ppx_yo2ov_dt_b_fed_asin_title

Sourdough Discard Chocolate Chip Cookies:

I found this recipe on Our Handcrafted Home blog and the cookies turned out delicious!

Ingredients:

2 sticks softened butter

1 cup brown sugar

1 cup white sugar

1 egg + 1 egg yolk

2/3 cup sourdough discard

2 tsp vanilla extract

3 cups all purpose flour

1 tsp salt

1/2 tsp baking powder

1 tsp cornstarch

1 tsp baking soda

1 1/2 cups chocolate chips

Instructions:

1. Cream together softened butter and sugars with mixer until combined.

2. Beat in the egg, egg yolk, sourdough discard, and vanilla extract until combined.

3. Begin adding in the dry ingredients, mixing until combined.

4. Add chocolate chips and mix well.

5. Place the dough in the fridge to chill for a minimum of 1 hour and up to overnight (I allowed mine to chill for about 5 hours).

6. Once you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper.

7. Scoop out equal balls of cookie dough onto each prepared sheet.

8. Bake in preheated oven for approximately 10-11 minutes. Take them out when they are just barely starting to turn golden brown.

9. Allow them to rest on the pan for 5 minutes before moving to a rack to cool.

Enjoy your delicious cookies!

My husband and I received a Ninja Creami as a wedding gift, so we plan to make fresh vanilla ice cream to enjoy with our cookies this week!

Thanks for reading, and I hope you enjoy these borrowed, well-loved, and now shared recipes!

Until next time,

xoxo