Sourdough Discard Banana Muffins

Slowly, but surely, I am converting my old recipes into new ones using my Sourdough Starter.  

Fall has arrived and I love to bake when the weather cools off.  Today, I had some ripe bananas and thought these muffins would be a great way to use them and also some of my sourdough discard.

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 1 – 2 large bananas, mashed

• 1/2 cup white sugar

• 1/4 cup brown sugar

• 1 egg, beaten

• 1/2 sourdough starter discard

• 1/4 cup milk

• Optional:  1/2 cup applesauce, chopped nuts

Instructions:

Preheat oven to 350 degrees F. Butter muffin pan or use paper liners.

Mix bananas, sugar, egg, milk and sourdough discard in a large bowl. 

Fold in flour, baking powder, baking soda, salt and cinnamon and mix until smooth. Scoop into muffin pans.

Bake 25 - 30 minutes until golden brown and toothpick inserted comes out clean.

Sourdough Discard Beer Butter Bread

This is a variation of the beer bread I used to make - before I started my sourdough journey.  Because you use discard, it is very quick and easy to make.  No feeding, rising or waiting required.

It is a dense, moist bread that is perfect with soup or just warm with honey as a snack.

Ingredients:

• 2 1/2 cups all-purpose Flour
• 1/2 cup Sourdough Starter Discard
• 2 Tablespoons Sugar
• 1/2 Tablespoon Baking Powder
• 1/2 teaspoon Sea Salt
• 10 - 12 ounces Beer, room temperature
• 1/2 stick Butter, melted

Instructions:

Preheat the oven to 350°F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. 

Stir the beer and sourdough starter into the dry ingredients until just mixed (it should be a thick batter).

Pour half the melted butter into the bottom of the loaf pan.  Pour the batter into the pan, and top with the remaining butter. 

Place loaf pan on cookie sheet to prevent any butter that spills over as it bakes.

Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Note:  Store at room temperature or freeze.

Sourdough Skillet Corn Fritters

When I was growing up, my grandparents had a farm so we always had fresh vegetables.  There was no end to the variety of how to use all of the produce.  Crispy and delicious, this was one of my favorites.

Skillet Corn Fritters 

1 Cup Sourdough Starter Discard

1 Cup Corn, cooked (fresh or frozen)

1/4 Cup Onion, minced

1 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Garlic Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

Butter for cooking

Mix all ingredients into a medium bowl.  Drop batter by spoonful into heated skilled with melted butter.  Cook on low heat until dry bubbles form on top.  Turn and cook until golden brown.

Serve warm with butter or gravy.

Sourdough Beer Bread

There is something so satisfying about making homemade bread.  I've always liked beer bread but adding sourdough starter really adds a lot of great flavor.  It also takes less time than traditional sourdough bread. 

 

Ingredients:

• 6 ounces beer (room temperature)

• 1/2 cup sourdough starter (active/fed)

• 2 Tablespoons sugar

• 3/4 teaspoon sea salt

• 2 – 3 cups bread flour

Instructions:

In a large mixing bowl, add the beer and sourdough starter.

Stir in the sugar and salt until dissolved.

Mix in flour to form dough. 

Knead on a floured board for 5 - 10 minutes. Adding more flour, a little at a time, until the dough is no longer sticky to the touch.

Place the dough in a greased bowl and turn over.

Cover the bowl with a clean kitchen towel or plastic wrap and let sit in a warm, draft-free place for 2-3 hours or until it has doubled in size.

Turn the dough out onto a floured board, fold and stretch for 5 minutes.

Shape the dough into a loaf and place into greased bread pan.

Cover with a towel and let rise for 1 – 2 hours or until it has doubled in size.

Preheat the oven to 350 F. 

Score the top of the bread and bake 50 – 60 minutes or until the bread begins to brown (bread should sound hollow when tapped).

Remove from the pan and cool on a wire rack.

Japanese Pancakes (Okonomiyaki)

These Pancakes are so delicious and very easy to make.  No exact measurements required, make a little or a lot, depending on what you need.  They do reheat nicely for leftovers, if there are any.

Ingredients:

• Cabbage, shredded
• Carrots, grated
• Scallions, sliced
• Sourdough Starter Discard
• Soy sauce
• Salt
• 1 egg, beaten (Optional)
• Oil (for frying)

Instructions:

In large bowl, combine sourdough discard, egg, soy sauce, and salt. Mix well with fork.

Add shredded vegetables and toss until coated with batter.

Heat oil in skillet to medium high.

Spoon mixture into hot pan and cook 3 - 4 minutes until golden brown.  Flip and cook on other side until done.

Toppings:

• Sriracha Mayonnaise 

• Soy Sauce

• Everything Bagel Seasoning

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. 

Ingredients:

• 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

Instructions:

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.

Sourdough Focaccia Bread

 

Ingredients:

• 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

Instructions:

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.