Posted on January 22, 2024January 31, 2024 by Carlos — Leave a comment

Sourdough Buttermilk Waffles

Easy Sourdough Waffles That Are Fluffy and Delicious Every Time

The biggest reason I love this sourdough buttermilk waffles recipe is that it’s two recipes in one. Whether you’re in the mood for pancakes or waffles, you only need one batter.

This is a simple sourdough batter that you ferment overnight and really get that delicious sourdough taste in every bite! The waffles or pancakes turn out light and fluffy while the waffles are crispy on the outside with a chewy center.

Serve them up the classic way with melted butter, fresh berries, and maple syrup. Some of our favorite ways to serve sourdough buttermilk waffles is with melted butter and a little strawberry jam or with cream cheese and sliced bananas on top.

When you use active sourdough starter in this recipe, the sourdough buttermilk waffles come out extra fluffy and taste amazing. You also get the added health benefits from the wild yeast and beneficial lactic acid bacteria that are in the sourdough starter.

Need a starter? Buy your own dehydrated organic “Fiona” sourdough starter here. It comes with easy instructions and will last a lifetime of baking!

INGREDIENTS NEEDED

sourdough discard
flour
buttermilk
eggs
sugar or honey
butter
vanilla extract
salt
baking soda
baking powder

HOW TO MAKE SOURDOUGH BUTTERMILK WAFFLE AND PANCAKE BATTER

Step 1: Before you go to bed, whisk together the sourdough starter discard, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl. Cover the bowl and allow the batter to sit at room temperature overnight.

Step 2: In the morning, add the eggs, salt, baking powder and baking soda to the batter and stir to incorporate. Let the batter rest for about 20 minutes before cooking.

The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes.

NOTE: The batter doesn’t have to ferment overnight if you’d like to cook these the same day. Mix ALL of the ingredients together, let the batter sit for 20 minutes and then proceed with cooking.

INSTRUCTIONS FOR MAKING WAFFLES

1. Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron.

2. Cook according to your waffle iron’s manufacturer’s directions. (Typically about 5-6 minutes or until the steam is barely coming out.)

3. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron and serve hot!

INSTRUCTIONS FOR MAKING PANCAKES

1. Preheat your griddle until it’s smoking hot. Lightly grease with butter or oil.

2. Pour ¼ cup portions of the batter onto the griddle. Cook on the first side until bubbles form all over the tops of the pancakes and the bottoms are golden brown.

3. Flip the pancakes and continue to cook until throughly done. They should be nice golden brown on each side.

4. Stack the pancakes on a plate and serve with butter and maple syrup!

TIPS FOR SUCCESS

Letting the batter rest overnight gives you the benefit of fermentation and the added flavor from the sourdough starter discard. However, I know some of you are looking for a quick way to use your discard or to avoid food waste.

Be assured that this recipe can be mixed and cooked the same morning with great results if you are looking for a quick and easy sourdough discard recipe!

This recipe can be made with sourdough starter discard or active bubbly sourdough starter.

HOW TO STORE AND FREEZE

After cooking, store any leftovers in the fridge for up to 7 days. They can be put into a container with a lid or in a plastic bag.

The pancakes and waffles can also be frozen for up to 3 months. Separate them with parchment or wax paper and insert them into a freezer safe container.

The waffles are best reheated in a toaster oven to help crisp the outside and give it some crunch.

Posted on January 19, 2024January 22, 2024 by Carlos — Leave a comment

Sourdough Granola Chocolate Chip Cookies

sourdough oatmeal chocolate chip cookies

Ooey, Gooey, and Decadent!

These cookies are gone so fast in our house.

Sourdough granola chocolate chip cookies are best eaten warm fresh out of the oven on a cold winter day or any day of the year, really.

When you use active sourdough starter in this recipe, it gives these ultra fluffy cookies a chewy texture and rich taste that are just to die for. Not only do these cookies taste amazing, but you get the added health benefits from the beneficial lactic acid bacteria and wild yeast that are in the sourdough starter. All that means less parental guilt when your kids slam down several of these bad boys in one sitting.

Need a starter? Buy your own dehydrated organic “Fiona” sourdough starter here. It comes with easy instructions and will last a lifetime of baking!

Sourdough Oatmeal Chocolate Chip Cookies Ingredients

2 ¼ cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 ¼ cups rolled oats
1 1/2 cups unsalted butter, softened
1 1/2 cups brown sugar
1 1/2 cups white sugar
2 eggs
2/3 cups sourdough discard or active starter
1/2 Tbsp vanilla extract
7 oz milk chocolate chunks

How to Make Sourdough Oatmeal Chocolate Chip Cookies

Unlike other sourdough recipes, this recipe doesn’t require an overnight ferment. As long as you use sourdough starter (discard or active both work), they only need at least one hour of rest time in the fridge before you bake.

Step #1: Mix the Dough

Preheat the oven to 350°F
In a medium-sized bowl, mix together the flour, baking powder, salt and oats.
In another bowl, beat together butter and sugars for about 1-2 minutes.
Add the eggs, vanilla, starter and beat again until combined.
Finally, add the dry ingredients and the chocolate chips until combined.

Step #2: Bulk Rise

Cover the dough with a damp cloth and chill the dough in the refridgerator for at least an hour.

Step #3: Shape the Cookies

Roll out balls onto on a baking sheet and press down firmly.

Step #4: Bake

Bake for 10-12 minutes or until preferred doneness.
Optional: sprinkle with flaky sea salt.
Transfer to a wire rack and leave till cooled.

How to Store Cookies

Your first batch of sourdough oatmeal chocolate chip cookies will be devoured immediately. They’re THAT good.

But, if you do have any leftover, store in a plastic bag or air tight container at room temperature for up to 2 days.

Sourdough cookies also freeze well; freeze them, covered in plastic wrap and a layer of foil, for up to 3 months. Warm in a low oven or toaster before serving.

Posted on January 18, 2024January 18, 2024 by Carlos — Leave a comment

Sourdough Bagels

Fluffy. Chewy. Amazing!

If you’ve never had homemade sourdough bagels, you are seriously missing out. With just 10 minutes of prep, this easy overnight recipe uses active sourdough starter. It makes for soft and chewy New York-style bagels that are absolutely amazing!

Sourdough bagels are the complete opposite of traditional yeasted bagels. They’re less dense and way more flavorful. The crust is thin, crispy and incredible. You really need to eat one or two warm out of the oven and thank me later.

Even though it might sound daunting, I promise the process is straight forward. This post breaks it down step-by-step, from making the dough, to shaping, boiling, and baking the bagels.

Sourdough Bagels Ingredients:

Bubbly, active sourdough starter
Good quality bread flour
Optional mixed toppings, such as Everything Bagel Spice, poppy, sesame, flax or sunflower seeds

How to Make Homemade Sourdough Bagels

Sourdough bagels include several steps, which can be broken down into manageable chunks. I recommend splitting the process over 2 days. Make the dough in the evening and let rise overnight; shape, boil and bake the bagels following day.

Step #1: Mix the Dough

Whisk the water, sourdough starter and sugar together in a large bowl. Add the flour and salt. Combine to form a rough dough; it will be very dry and stiff. Tip: you really need a large bowl. This dough is very strong and rises quite high especially when using King Arthur Flour.
Cover and let rest at room temperature for 1 hr to relax the gluten. Return to the bowl, and work the dough into a semi-smooth ball. You’re are now done with the dough.

TIP: Why is the dough so dry? Bagels require a low hydration dough. The dry, stiff texture is easy to shape and produces a tight-knit interior crumb. This is what you want for bagels. Do not be tempted to add more water!

Step #2: Bulk Rise

Cover the dough, and let rise overnight at room temperature until double in size. This should take about 10-12 hrs @ 68 F; 8-10 @ 70 F.

Step #3: Shape the Bagels

Divide dough into 8 equal pieces, about 115 g each. Use a digital kitchen scale for accuracy.
Roll each piece into a ball. Place onto a parchment-lined sheet pan. Rest for 10-15 minutes.
Poke a hole into the center of each dough. Gently stretch the opening, using your fingers to roll it around.

Step #4: Second Rise

Now the dough needs to rise again, but only for a short period of time. Cover and let rest at room temperature for 20 minutes; the dough will puff up slightly.
Meanwhile, boil a pot of water. Add the honey (this adds color and flavor to the crust) and whisk well.
Preheat your oven to 425 F. Set up a topping station: add seeds to a rimmed tray or shallow bowl.

Step #5: Boil The Bagels

Gently lower 2-3 bagels into the pot and let float to the surface. Simmer for 30 seconds on each side.
With a large slotted spoon, transfer the bagels onto the sheet pan, rounded side up. They will look bumpy and feel slightly wet.

TIP: Why boil bagels? It helps to set the crust before baking. Otherwise the dough would puff up and rise too high. You can’t skip the boiling step- it’s what makes bagels different from bread.

Step #7: Top Bagels with Seeds

When the bagels are slightly cool but still wet, dip the rounded side into the toppings. Leave a few plain.
Place back onto the sheet pan.

Step #8: Bake the Bagels

Put the sheet pan into the oven and bake for 20-25 minutes @ 425 F.
Transfer to a wire rack to cool slightly (but please, eat one warm, straight from the oven!)
To serve, top with salted butter, cream cheese, smoked salmon etc. Or just eat plain. You can’t lose!

How to Store Bagels

Your first batch of homemade bagels will be devoured immediately. They’re THAT good.

But, if you do have any leftover, store in a plastic bag at room temperature for up to 2 days.

Bagels also freeze well; freeze them sliced, covered in plastic wrap and a layer of foil, for up to 3 months. Warm in a low oven or toaster before serving.

The chewy texture of bagels is best enjoyed when made fresh. Store in a plastic bag at room temperature for up to 2 days. Bagels also freeze well; freeze them whole or sliced, covered in plastic wrap and a layer of foil for up to 3 months.