Friday, June 11, 2021

Easy Summer Sourdough Baking

The days are getting warmer and my sourdough starter is in full bloom.  I love cooking with the discard but I try to keep baking at minimum when the temperatures get too high.

This recipe is very quick and doesn't take long to bake so I can prepare it in the evening and bake it first thing in the morning.  I love that there is no need to use fed or active starter, no kneading and no shaping for this light and fluffy loaf.  

What I am discovering is that the easier I am about this process the better the results seem to be.  Baking should be fun!

Seeded Sourdough

1/2 cup cold, unfed starter

1/2 cup water, room temperature

1/2 Tablespoon sea salt

1 Tablespoon honey 

1 Tablespoon oil

1 1/2 cups all-purpose flour

1 - 2 Tablespoons Everything Bagel Seasoning (optional)


In a large mixing bowl dissolve starter in water.  Mix in salt, honey, oil and flour until well combined.  You can do a couple of stretch and folds but it's not required.

Cover and let rise at room temperature overnight.

Next day, scoop sourdough into oiled loaf pan. Cover and let rise 1 hour.  

Preheat oven to 450 degrees.

Sprinkle top with everything bagel seasoning and bake 30 - 40 minutes until golden brown.

Let cool completely before slicing.

This recipe can be cut in half for a smaller loaf, perfect for 1 -2 people.


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