Emily Sourdough & Homemade Recipes

Sourdough Starter Recipe All you need is flour, water and a bit of patience! * 1 qt glass canning jar or other large glass container. * 4-5 lb bag unbleached all-purpose flour * 4 oz whole wheat or rye flour * Lukewarm, filtered water https://baking.com.se/2024/06/25/beginner-sourdough-starter-recipe-beginner-sourdough-starter-recipe-videos-below-2/ ➡️ Day 1 Combine 4 oz by weight, rye or whole wheat flour with 4 oz lukewarm, filtered water in a glass jar or other large glass container. Mix until well combined. Cover loosely with a lid (you want some airflow) and let rest at room temp (68-70°F) or if it’s really cold, in your oven (oven is off) with the light on for 24 hours. ➡️ Day 2 If you don’t see any activity at this point, don’t worry! *Discard (see note) half the starter and add to the starter that’s left, 4 oz of the AP flour and 4 oz lukewarm, filtered water. Mix well, cover, and let rest at room temp for 24 hours. ➡️ Day 3, 4, 5, 6…and sometimes beyond! By Day 3, you should see a small amount of bubbling, growth and a fruity aroma similar to overripe bananas. ➡️ Once you see activity, you will feed your starter every 12 hours. *Discard half the starter and add to the starter that’s left, 4 oz of AP flour and 4 oz water. Mix well, cover, and let the mixture rest at room temperature for 12 hours. Repeat feeding 12 hours apart on days 4, 5, and 6 or for as many days as it takes. This process can sometimes take up to 2 weeks. ➡️ How will you know it’s ready? At that point, you will see evidence of activity, bubbles large and small, glutinous strands and it will have a nice, tangy aroma. It should also expand in size about 4 to 6 hours. ➡️ Once it reaches this stage, give it one more feeding. Feed using instructions listed in Day 2 but let rest for 4 to 8 hours and now… you are ready to bake! ➡️ Portion off the amount you need for your recipe and save the remaining starter (also called discard) a gla

Blueberry Scone Recipe ⬇️ *see note for sourdough variation https://baking.com.se/2024/06/25/beginner-sourdough-starter-recipe-beginner-sourdough-starter-recipe-videos-below-2/ INGREDIENTS * 318g (2 cups) all-purpose flour * 110g (1/2 cup) granulated sugar * 3g (1/2 tsp) salt * 2g (1/2 tsp) baking soda * 2g (1/2 tsp) cream of tarter * 57g (1/2 stick) unsalted butter, cold and cut into small pieces (I usually put cubed butter in the freezer for about 15-20 minutes before using) * 1 cup fresh blueberries (frozen, thawed will work also) * 1 large egg * 3/4 cup half and half or heavy cream 1 tsp vanilla Topping (optional) * 30g (2 TBSP) half and half or heavy cream * 45g 3 TBSP) coarse or regular sugar Instructions In a medium size mixing bowl, combine flour, sugar, salt, baking soda, cream of tarter and whisk together. Cut the butter into the flour mixture using a pastry cutter or fork until the mixture comes together in pea size crumbs. Add blueberries to the mixture and stir by hand. In a separate bowl, whisk the egg and cream until smooth. *(see note for sourdough variation) Add to the dry ingredients and use a fork to gently mix. The dough may be crumbly, resist the urge to add more liquid.

Castelvetrano and Lemon Sourdough Focaccia Recipe ⬇️ https://baking.com.se/2024/06/25/beginner-sourdough-starter-recipe-beginner-sourdough-starter-recipe-videos-below-2/ These are my favorite olives, mild and creamy! Add some lemon rind, oregano and flaked sea salt…and it’s perfection. Ingredients * 100g (1/2 cup) active starter * 10g salt (2.5 tsp) * 430g (1 3/4 cups) water, room temperature * 512g (4 cups) bread flour (or all purpose) * 3 TBSP extra-virgin olive oil, divided, plus more for drizzling * combine olives, crushed and whole with lemon rind, dried or fresh oregano and olive oil *flaked sea salt Combine starter, salt, and water in a large bowl. Stir with a fork to combine. Add the flour and mix until the flour is completely incorporated.

Sourdough Lemon Blueberry Muffin Recipe ⬇️ https://baking.com.se/2024/06/25/beginner-sourdough-starter-recipe-beginner-sourdough-starter-recipe-videos-below-2/ Ingredients * 240g (2 cups) all-purpose flour * 200g (1 cup) sugar * 2 tsp baking powder * ½ tsp baking soda * ½ tsp salt * zest of one lemon, optional * 225g (1 1/2 cups) blueberries (fresh or frozen) * 113g (8 TBSP) butter, melted * 2 large eggs, room temperature * 125g (½ cup) sourdough starter, discard, room temperature * 3 TBSP lemon juice, optional * 45g (3 TBSP) sour cream or plain Greek yogurt * 1 tsp vanilla extract Crumb Topping * 45g (3 TBSP) butter, melted * 100g (½ cup) granulated sugar * 60g (½ cup) all purpose flour * Grated lemon rind (optional) I use 2-3 lemons depending on what I have on hand. Instructions Crumb topping: combine melted butter, flour, sugar (and rind of 2-3 lemons if you have them) in a bowl and mix with a fork until it becomes a coarse crumble. Set aside.

Mini Sourdough Focaccia Roll Recipe ⬇️ Use a jumbo muffin pan to make these adorable mini focaccia! Top them with your favorite toppings. Delicious and so easy peasy! https://baking.com.se/2024/06/25/beginner-sourdough-starter-recipe-beginner-sourdough-starter-recipe-videos-below-2/ Not baking with sourdough yet? Link to purchase our starter and other recommended items is in our profile. * 100g (1/2 cup) active starter * 10 g salt (2.5 tsp) * 430g (1 3/4 cups) water, room temperature * 512g (4 cups) bread flour (or all purpose) * 1/4+ cup extra-virgin olive oil, for greasing your pan and drizzling your dough * Toppings of your choice

.I know. Healthy starter seems like an obvious one but the key is HEALTHY. An unhealthy starter makes the entire learning process so much more difficult and frustrating! Good quali

Follow along and share of this is helpful!How do you know when to stop doing the slap and foldsYou CAN do it for too long. But it’s not a time frame. You have to WATCH the dough.

.So you’ve been building a sourdough starter and now you need to know if it’s ready!Starter needs to double in size after feeding, and it should float on top of water while in it’s

I’ve NEVER shared this one before 😬Sometimes I go to score a loaf and I realize that my lame blade is dull and needs to be changed but My loaf is already turned out on the counte

One of the most frequent questions I get asked is what is sourdough discard? Sourdough discard is inactive sourdough starter meaning it’s sourdough starter that needs to be fed. Once you feed your starter it will rise and double or triple in size, that is active ripe starter. After a while the starter will begin to fall back down to the bottom, once the starter has fallen to the bottom it’s considered discard. You can feed all of your discard and make a bigger starter or you can put half of the discard in a separate jar and store it in the fridge and then feed the other half for a smaller starter. Sourdough discard that is stored in the fridge does not need to be fed and can last for 6 months or more! You can use your discard straight from the fridge in sourdough discard recipes. Follow for more tips & homemade recipes🥣

🥖Vote below & comment your favorite kind of crust blistered or floured

Riff 2 995 likes bakingtosurvive_'s profile picture 🌿large loaf crumb reveal bakers percentage 100% bread flour 73% hydration 20% levain 3% salt 🌟Full recipe coming next week

🌿A simple score for sourdough beginners this easy score lets you practice a detail score & an expansion score. A detailed score is for aesthetic purposes where the expansion score allows your bread to rise, expand and spring in the area you want. Without the expansion score your bread is more likely to rip or burst in the weakest areas of your loaf. The detail score is a shallow surface score that should be about 1/8 inch deep and the expansion score is deep score that should be about 1/4-1/2 inch deep. • • • Follow for more tips & homemade recipes🥣

☕️Sourdough Coffee Cake, Happy Sunday Ya’ll! Recipe below👇🏻 Cake Layer 1/2C. softened butter 3/4C. sugar 2 eggs 2tsp. vanilla 3/4C. sourdough discard 1/4C. sour cream 1/4C. milk 1C. AP flour 1/4tsp. salt 1 1/2tsp. baking powder _______ Cinnamon Streusel Layer- Middle Layer (optional) 1/2C. brown sugar 2tsp. cinnamon • mix in a small bowl and set aside ________ Crumb Topping- Top layer 1/2C. brown sugar 1/2C. AP flour 2 tsp. cinnamon 1/4C. cold butter- cubed •crumble all the ingredients together until the mixture is like wet sand. It should hold shape if squeezed, creating big & small chunks.- set in fridge until ready to use. _______ •Cake instructions In a large bowl using an electric mixer, beat together the butter & sugar until fluffy & light in color- about 2-3 minutes. Beat in the vanilla & eggs. Then add the discard, sour cream, & milk. Mix again & add the remaining dry ingredients. Mix until just combined. Pour 2/3 of the batter into a greased 8x8 pan. Then sprinkle the middle layer evenly over the batter.🌟The middle layer is optional, it’s delicious with or without it. Add the remaining 1/3 of batter & gently spread over the middle layer. Sprinkle the crumb topping over the batter & bake at 350 degrees for 40-50 minutes or until a toothpick inserted comes out clean. Cool at least 10-15 mins before serving.

🔥Large loaf sourdough recipe You wanted it and now you’ve got it🫶🏻 Recipe follows👇🏻 levain 13g ripe starter- at peak 40g flour 40g water •make the levain the night before & mix your dough the next morning ____________ 290g water 10g salt 80g levain- all the levain you made the night before 400g bread flour •Mix together all the ingredients in a large bowl, cover with a damp towel & rest for 30 mins. After 30 mins stretch & fold the dough 4-8 times. 🌟COVER & REST again🌟preform one set of COIL FOLDS once a hour, every hour during the bulk ferment. Bulk ferment for a total of 4-8hours. I typically do 6 total sets of folds before shaping. Shape your dough & place it in a prepared banneton basket or bowl. Cold ferment in the refrigerator for 12-18 hours. (I let this loaf cold ferment for 18 hours) Bake at 450 degrees in a preheated dutch oven with the lid on for 30 minutes & 10-15 minutes with the lid off. Let COOL for 1-2 hours before slicing. 🌟TIP- if your kitchen is cold extend the bulk ferment to 6-8 hours, you want dough to be at least 30% risen, have lots of bubbles both big & small, hold its shape when folded and jiggle when you move the bowl. If your dough is sticky, there’s not a lot of bubbles & it’s not holding shape, it needs to sit longer at room temperature before you shape it. 🌟Preheat your Dutch Oven at 450 degrees for 30-45 minutes before baking

🫙Starter, Levain?? What’s the difference between them? Aren’t they pretty much the same thing? Yes and No, yes they are similar but no, they are not the same thing. Here’s why⬇️ 🌟A sourdough starter is the original culture of wild yeast & bacteria. It usually takes 7-10 days to be active enough to use. It’s the culture that needs to be maintained regularly by feeding it equal parts of starter, flour & water to keep it alive. 🌟A sourdough levain is an off shoot of the original culture. It’s created by using ripe starter at peak meaning it’s doubled or tripled in size and then fed a 1:2:2,1:3:3,1:4:4 or higher ratio in a separate jar. The levain is a very strong starter that is used entirely for one recipe, you do not feed the levain after you use it. Most of time there will be none leftover. With a levain you can easily scale the hydration up or down & incorporate new types of flour without altering the original starter. 🌟Using a levain is a game changer and really helps boost the dough. Guaranteeing a more successful loaf with a more open crumb & bigger oven spring. If you’re having trouble with your sourdough, try using a levain in your next loaf

🌟PART 2- My favorite sourdough method 1. After the bulk ferment, lay the dough on a lightly floured surface and slightly flatten. Pop any big air bubbles 2. Fold the top 1/3 down and the sides inwards. Then roll the dough into a log 3. Pinch the ends closed and lightly flour the top of the dough 4. Prepare your banneton basket by either flouring the inside or lining the inside with a thin tea towel and flouring the towel. Lay your dough in the banneton seam side up 5. Pinch the seam together to tighten the dough and sprinkle a little more flour on top, spreading it out so it falls down the sides 6. Place the dough in the fridge for a long cold ferment, I like to cold ferment mine for 12-18 hours 7. After the cold ferment, preheat your dutch oven at 450 degrees for 30-45 minutes. Then score your bread and bake for 30 minutes with the lid on & 10-15 with the lid off, or until deep golden brown. 8. Let the bread cool 1-2 hours before slicing 🌟SAVE/ recipe coming next

♥️ winter vacation loaf 2024

Soft, fluffy citrus dough with a cinnamon sugar filling & zesty orange glaze. 🤤These are seriously delicious and easy to make. Full recipe follows👇🏻 •Levain 25g active starter 50g flour 50g water ——— •Dough 100g whole milk 60g orange juice 1Tbsp- fresh orange zest 100g levain 25g sugar 1 egg 40g butter (softened) 5g salt 300g flour ——— •Filling 4Tbsp. butter (softened) 1/4c. brown sugar 2Tbsp. cinnamon In a small bowl mix the cinnamon & sugar, set aside ——— •Zesty Glaze 2C. powdered sugar 1Tbsp. fresh orange zest 2Tbsp. milk In a small bowl mix all the ingredients together, set aside ——— In the bowl of a stand mixer combine the milk, orange juice, sugar, egg & levain. Mix together then add in the flour, salt & softened butter. Mix in low speed for 5-8 minutes. The dough will be slightly sticky but soft & can easily be scraped from the sides. Cover the bowl with a damp towel for 30 mins. Then preform 1 set of stretched & folds, repeat the folds every 30 minutes for 2 hours. Then let the dough rise at room temperature for 10-12 hours. After the rise pinch down the dough, & on a generously floured surface roll out the dough into a 12x14ish rectangle. Spread the soften butter on top & sprinkle with the cinnamon sugar mixture. Be sure to spread the sugar to the edges. Cut the dough into 7- 8 equal strips & roll each one up. Place into greased 9inch pan or cast iron skillet. Let rise for 1-2 hours or until the rolls are touching & puffy. Bake at 350 for 20-30minutes. The rolls should be lightly brown on top. Cool for 10 min, then add the citrus glaze & serve immediately.

♥️Happy women day