Is sourdough sour?

How do I make my sourdough more or less sour tasting? Its name is not because of the flavor, but from the method of fermenting, or “souring” the dough. The degree of sourness, or tang, can be adjusted two ways. Adjust the starter and adjust the dough. A. Adjust the starter. To increase the tang,… Continue reading Is sourdough sour?

Bulk Ferment Container

The first rising of your dough is called the “bulk ferment” (BF) and the final rising is the “final proof” (FP). Recipes say, “Place dough in an oiled bowl. Cover and allow to rise until doubled.” Right? Most say something like that. But I can’t tell when looking at it in several hours or tomorrow… Continue reading Bulk Ferment Container

Sourdough Pizza Crust

Another good use for starter discard. Our favorite topping is tomato sauce, sliced onions, black beans, and shredded cheese. I use a baking stone for pizza, using a peel with parchment paper. The parchment stays with the dough. It gets a little charred in the oven but works well. I usually pre-cook the dough for… Continue reading Sourdough Pizza Crust

Whole Wheat Sourdough Scones

I’m always looking for ways to use my starter discard, since I hate to throw away anything good food. I found this scone recipe on Home Joys blog. Sourdough Scones 240 grams sourdough starter discard 84 grams honey 226 grams whole wheat flour 1/2 teaspoon salt 2 T. cinnamon 1 large handful (about 1 cup) walnuts, chopped 2… Continue reading Whole Wheat Sourdough Scones

Put your starter on hold

Or, I have a life outside the kitchen! There will come a time when you need to take a break from sourdough and put your starter on hold. Vacations, distractions, whatever. Or maybe you want a backup, just in case something goes wrong. Or you want to share your starter with someone far away. How… Continue reading Put your starter on hold