Sourdough Recipes

Bulk fermentation (BF) starts when the starter is mixed with the dough.

My Hydration and Ratio Calculator

Unloaf Boule Recipe and Timeline

Cinnamon Swirl Batard Recipe and Timeline

Sandwich Loaves Recipe and Timeline

Oaza Bakeries Pumpernickel

Seeded Semolina.Bread

English Muffins

Brioche Cinnamon Rolls:  https://drive.google.com/file/d/1wveyf9_Z4iVkZg3pFpmLpWKnb80SnGru/view?usp=drivesdk

Buckwheat Pancakes/Crepes/Blini:  https://ballerinafarm.com/blogs/recipes/sourdough-buckwheat-crepes-new?_ab=0&_fd=0&_sc=1&srsltid=AfmBOorgvSKrBUaz-CjCI0ftsI51n2wFGvXuZMD4U6hCbKcLrEdvT-v8

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Wraps/Tortillas

125g discard or flat starter
55g melted butter
80g water
200g flour
5 g salt

Mix together for 3 minutes.  Let sit on counter covered for 30 minutes. Separate into 8 pieces  Roll out paper thin and fry on each side!

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Optional Additions:

25g honey for 500 g flour

25 g olive oil for 500 g flour

Roasted garlic and herb additions. Roast a head of garlic for each loaf for about an hour at 325°. Wrap it in foil and pour in a little olive oil. Add the roasted garlic and herbs in the initial mix or in the first stretch and fold.  15g of olive oil for every 500g of flour along with 1 tablespoon of dried oregano, 1 tablespoon of dried mixed Italian herbs, and about 1 tablespoon of chopped fresh rosemary or basil, along with 1 head of cool, roasted garlic per loaf.

Cheese : Incorporate shredded or cubed cheese like cheddar, Gruyere, Parmesan, or goat cheese into the dough for a savory and gooey center.

Herbs and Spices

Edible Flowers

Cheeses

Olives

Pesto

Lemon
Nuts
Seeds
Dried or Fresh Fruits
Caramelized Onions

Roasted Garlic
Sun-dried Tomatoes

Datil peppers

How to add inclusions:  https://amybakesbread.com/adding-inclusions-to-sourdough-artisan-bread/#:~:text=Most%20fruit%2C%20nuts%2C%20cheese%2C,the%20dough%20through%20your%20inclusions.

Jalapeño cheddar loaf

75 g starter.

450 g bread flour

50 g rye flour

11 g salt.

330 g water.

1 cup cheddar shreds or Violife vegan cheddar

60 g pickled jalapeños, diced and dried on a paper towel.

 25 g starter as “refresher” added after the first stretch and fold

Add the cheese and jalapeños after the second stretch and fold. Cold retard overnight after bulk ferment . Brush top with olive oil for a softer crust. Bake in a covered cast-iron loaf pan at 450° for 23 minutes and 430° lid off for 23 minutes. 

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Starter — Maintaining, Drying, Reconstituting

Alternative Boule Ratios: 

350 water, 

500 flour, 

150 starter, 

10 salt

Or

100 grams sourdough starter, bubbly and active, 

325 grams water, 

30 grams honey, 

250 grams all purpose flour, 

125 grams bread flour, 

100 grams whole wheat flour, 

10 grams salt

Or

2 boules 

800 grams of KA organic bread flour

200 grams of costcos organic all purpose flour 

650 grams of warm filtered water 

200 grams of active starter

25 grams of raw honey

25 grams of avocado oil

26 grams of salt 

Cold Dutch oven 

Bake at 500 for 35 minutes, lid on 

425 uncovered for 10 minutes 

internal temperature 205

Mix all ingredients and let sit for 30 mts

4 stretch and fold every 30mts

Then bulk ferment 4-11 hrs depending on temperature 

1st pre shape then let rest for 30 mts final shape then put in banatons, let sit 5 minutes then stitch and put in fridge to cold retard and bake the next morning. 

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