Sijy's Other Recipes with Sourdough

Artisan bread - mine 350 g warm water about 90°F 100 g ripe sourdough starter 400 g bread flour 100 g whole wheat flour 10 g salt brown rice flour for dusting Autolyse with just flour and water 30-60mins Then add starter and salt make a few fold and coil Fold and coil every 30 mins 3 to 4 times Bulk ferment Shape and refrigerate Preheat the oven with bread cloche to 425°F (218°C) for at least 1 hour. (If using Dutch oven, you may or may not preheat it. I’ve tried either way and didn’t see significant difference.) Cover and bake for 45 minutes. (TIP: Spraying water helps to create more steam and encourages a good oven spring. The bread crust also gets nice blisters from water sprays.) Then remove the cover and bake the bread for another 15 minutes. High hydration and wheat flour 400 g warm water about 90°F 100 g ripe sourdough starter 300 g bread flour 200 g whole wheat flour 10 g salt Roti https://zestysouthindiankitchen.com/sourdough-phulka-roti/ Blueberry muffins https://littlespoonfarm.com/sourdough-blueberry-muffins-recipe/ I tweaked this recipe. I added a touch of heavy cream cause my intuition said so. I did orange zest and lemon zest. And I used plain Greek yogurt instead of the suggested sour cream. I also used a touch more starter - like 10 grams. I like moist! Biscuits https://damndelicious.net/2020/07/24/sourdough-biscuits/?fbclid=IwAR2fv3EsD6hnSWMk7WMasDfRdOGXZnrAkLKi5H5B_bShB9qCx72p3SCsMKk Naan Sourdough naan. Been making this by feel for a few months now and it is always so good. 150-200g 100% hydration starter at peak 200-300g kefir or yogurt 400-600g flour 10g salt 30-50g olive oil Enough water to form a slightly sticky dough Mix everything, wait 20 min, then do 4-6 sets of stretch and folds within the first two hours. Let proof, covered, another 3-8 hours (depending on room temperature.) I let it fully double before shaping it into 16 balls and rolling it out on a floured surface. Cook in ghee on a very hot cast iron skillet, brushing with more ghee and flipping once the top starts to bubble. Banana Muffins or bread https://youtu.be/w0bnlRHsfNg https://thebusybaker.ca/best-ever-banana-muffins/#wprm-recipe-container-2967 3 or 1 cup overripe bananas 120g 1/2 cup starter 1 egg 1tsp vanilla 114g 1/2 cup Butter room temp OR 1/3 cup oil 100g 1/2 cup brown sugar 50g 1/4 Sugar 160g / 1.25 cups flour 1/8 tspNutmeg 1.5 tsp cinnamon 1/2 tsp salt 1tsp baking powder 1tsp baking soda 375F oven for 16-20mins Pizza https://youtu.be/MH-EClQB8As 400g flour 80g active sourdough at its peak 240g water 10g salt This pizza dough has a hydration of approx. 63% - this also means that it is very friendly to work with. Mix all the ingredients together let it rest for 30 mins Divide aend leave the dough to rise for 3 hours at room temperature and then in the fridge - preferably until the next day. 482 for 3-5 mins 2x 800g flour 160g active sourdough at its peak 480g water 20g salt Chocolate biscotti 1 cup (8 oz, 224g) sourdough discard 2 large eggs 60 ml olive oil 2 teaspoons vanilla extract 320g all purpose flour 100g cocoa powder 380g granulated sugar 1 tablespoon baking powder 1/2 teaspoon table salt 100g or more dark chocolate chopped roughly Mix all wet ingredients, sift dry ingredients into it, minimal mix, add chocolate. Shape into 2 logs (using wet hands). Bake at 180c for 35 minutes until firm. Cool. Cut into desired size annd bake 10 more minutes on each side Red rice appam made using discard 3 cups of rice soaked for few hrs 1/2 cup freshly grated coconut 2-3 tbsp poha Discard 2 tbsp Grind all the ingredients to make smooth batter.. Batter consistency to be little thicker than rava dosa consistency.. Ferment overnight.. Cinnamon roll icing Jamie Langford • 4 oz cream cheese 113g • 3-4 tbsp butter 40g • ~1 cup powdered sugar 105g • Splash of vanilla 6g • 3 tbsp maple syrup 45g • ~.5 g sea salt Attachments area Preview YouTube video Banana Chocolate Chip Muffins Made With Sourdough Discard Preview YouTube video Best SOURDOUGH PIZZA Tutorial for Homebakers