Recipes
Sourdough Raspberry muffins
1 cup sourdough starter
1 egg
1/4 cup oil
Juice and zest of half lemon
1 tsp vanilla
1 cup spelt flour (or plain)
1 tsp baking soda
1/2 tsp salt
1/4-1/2 cup sugar
Fresh or frozen berries.
Preheat oven to 210C, mix dry ingredients, add wet ingredients, add berries coated with flour and bake for 20min or until done.
Makes 12 standard yummy muffins.
If you haven't tried sourdough pizza before, you're missing out!
Not only is the pizza yummy but it's also easier to digest.
Very easy and patiently waiting for you in the fridge - that's the dough made with a sourdough starter.
Sourdough Pizza
500g h-g flour (optional: 450g h-g + 50g ww spelt) (100%)
400g lukewarm water (80%)
50g sourdough starter (10%)
--- autolyse 30-45min
10g salt (2%)
Mixed 3min - rest - 5min
bulk fermentation (BF) 1 hour (only!!!)
1x stretch&fold (S&F)
After 1 hour divide into half, shape 2 bowls and place them in 2 containers
(I placed them separately into 2 ceramic bowls sprayed with oil and covered with shower cups)
Leave the dough 12, 24 or 36hours in the fridge.
When you ready flip the dough over on the baking paper and gently stretch out. Pick toppings of your choice.
Bake at 250C for 10min, add mozzarella and bake another 5-10min. If it gets too dark lower temperature.
(Note: the best result is using the dough after 12 or 24hours.)
Sourdough Banana Bread
3/4 cup sourdough starter
2 cups spelt flour (or plain flour)
3 mashed bananas
1 tsp vanilla
115g soft butter
1 cup chopped walnuts (pecans)
1/2 cup brown sugar
2 tbsp honey
2 tbsp extra virgin olive oil
2 eggs
1/2 tsp baking soda
1/2 tsp sea salt
zest of 1 lemon
In a large bowl combine flour, soda and salt.
Beat butter and sugar until fluffy, add eggs, sourdough starter, honey, bananas, olive oil and vanilla. Add in the flour mixture, walnuts and lemon zest.
Pour the batter into pan, sprinkle on more chopped walnuts and bake 55-65 minutes/175C.
Sourdough Piklets
100g sourdough starter
30g water (or milk) lukewarm
15g sugar
50g yoghurt (thick)
1 happy (organic) egg
30g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
vanilla extract, pinch of salt
1tsp lemon juice and lemon zest
Mix all up and cook straight in a buttered heated skillet.
Flaxseed Tin Sourdough - 2 loaves
560g water
120g leaven
400g spelt flour
400g hi-gr flour
16g salt.
Mix flour and water for autolyse without leaven (4hours), pour boiling water over 150g flax seeds at the same time and set up the leaven. After 4 hours add leaven to flour mixture, mix, add salt and mix. Add soaker (get rid of extra water) in the end of mixing. Bulk fermentation for 3 hours, s&f 3x. Divide and shape straight into the tin. Place in the fridge for overnight, bake next day at 230/20min, 220/20min, 210/15min. Take out from the tin and bake another 210/5-10min if you like nice crust :-)
Granola with sourdough - this is where sourdough starter steps in, being very high in phytase. So this is the best way to make the iron and magnesium available to your body.
Granola with Sourdough Starter
Mix wholegrain oats, nuts, coconut, raisins.....whatever you like.
In a separate bowl mix honey, olive oil and sourdough starter with a pinch of salt.
Mix together wet and dry ingredients, cover and let to ferment for 6-12hours at the room temperature.
Spread the mixture evenly on the tray with baking paper and bake at 160C for 25-35min stirring every 10min for even bake.
Sourdough Carrot Cake
330g good quality of vegetable oil
400g soft brown sugar
3 heaped tbsp of stiff sourdough starter (from the fridge)
3 large happy eggs
230g crushed pineapple, drained
150g grated carrots
1/2 cup chopped walnuts
1/2 cup shredded coconut
325g plain flour, sifted
2 tsp cinnamon
1tsp ginger
1/2tsp sal
1 tsp baking soda
Combine oil, sugar and sourdough starter
add eggs one at the time
fold in the pineapple, carrots, walnuts and coconut.
In a separate bowl combine flour, salt, cinnamon, ginger, soda.
Mix dry and wet ingredients and pour into two prepared pans.
Bake 175C/40-45min, no fan.