Monday, August 31, 2020

Sourdough Bread Rolls

I’ve been working my way up to actual Sourdough bread and these rolls were a great test.  I’ve made them twice now and have a good sense of how my starter is reacting.

They are very easy to make and turned out delicious.  I love the nice crunchy exterior and the fluffy interior.

I’ve used them for dinner, sandwiches, toasted with jam for breakfast and my new favorite is filled with cream cheese and garlic butter.  Apparently, this is a Korean street food and they were amazing. 


  • 1/2 cup Active (Fed) Sourdough Starter
  • 1/4 cup Sugar
  • 3/4 cup warm Water
  • 1/4 cup melted Butter
  • 1/2 teaspoon Sea Salt
  • 2-2 1/2 cups all-purpose Flour


Mix starter, sugar, water, butter and salt in a bowl until well combined and slowly add flour until dough comes together.  

Cover and let rest 30 – 60 minutes.  

Knead by hand 10 minutes, until the dough becomes elastic. 

Place in a greased bowl and cover with plastic wrap and rise overnight (8-24 hours) on the counter or in the refrigerator.

If stored in refrigerator allow to come to room temperature before shaping.  Stretch and fold several times before shaping.

Divide the dough into eight equal parts, shape into rolls and put in a greased 9x13 pan.

Cover lightly and allow rolls to rise until doubled (one to two hours).

Preheat oven to 350.  Bake 25 minutes, or until golden brown.  Brush with butter.

Saturday, August 15, 2020

Sourdough Focaccia Bread


  • 1/2 cup Water
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Sugar
  • 1/2 cup Active (fed) Sourdough Starter
  • 1–2 tablespoons Olive Oil
  • 1 1/2 cup Flour


Dissolve salt, sugar and starter in warm water.  Mix in flour just until dough comes together.  Cover and let rest 30 – 60 minutes.  Stretch and fold 4 times during bulk rise. 

Cover and let rise in oiled bowl overnight (8 – 12 hours) in the refrigerator.

Coat baking pan with oil, gently scoop in dough.  Cover with additional oil, stretch and fold 2 – 3 times.  Cover and let rise in 8x8 inch baking dish until doubled in size. 

Drizzle with oil and poke dough with fingers. Sprinkle with sea salt.

Bake at 450 degrees for 10 minutes, turn down to 425 and bake additional 20 – 30 minutes until golden brown. 

Friday, August 14, 2020

Sourdough Discard Pancakes

There are so many wonderful ways to use Sourdough Discard.  I love these pancakes, they taste like a cross between a pancake and French toast!  I topped them with a simple homemade syrup and it was delicious.



  • 1 cup Sourdough Discard
  • 1 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 Egg, beaten

Cinnamon, Vanilla, Fruit, Syrup


Mix all ingredients and pour into hot skillet.  Cook on both sides until done.

Note:  You can mix additional ingredients into the batter before cooking or top after cooking.  Either way they taste great.