3 SOURDOUGH DISCARD recipes PART 2 in Sourdough Series
If you have a fairly new sourdough starter, you will be taking some out to feed it now and then as you are building the starter to be mature enough to bake beautiful loaves of bread. These 3 recipes make good use of the discard! I even make these regularly, even though my starter is good and strong.
Sourdough Pizza recipe:
Sourdough Biscuit printable recipe:
EASY SOURDOUGH FAVORITES (if I can make these, you definitely can) sourdough biscuits & more
Today I’m thrilled to share three of my favorite sourdough recipes.
While I am no pro AT ALL with sourdough, these have been pretty simple and doable recipes for this busy mama, who is also, no protectionist. ????
Hope you all find them enjoyable as well.
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The first bread recipe:
Best Sourdough Sandwich Bread:
1 c. Starter (preferably un-fed)
1/2 c. Water
1/4 c. Milk
1 T. Butter or oil
1 T. Honey
2 1/2- 3 1/2 c. Flour
Mix all together and let set 20-30 min.
Knead in 1/2 t. Salt
Knead for five minutes.
Let set for 4 hours.
Knead for five minutes.
Make into loaf, let set until risen double.
Cut a slit or two in the top.
Bake at 375 for around 25 minutes.
Let cool, and enjoy!!! ❤️❤️
The second recipe:
The Blissful Biscuits:
(makes around a dozen)
2 1/4 c. Flour
6 T. Chopped butter
Cut butter Into the flour, then mix in the following:
1 c. Milk
2/3 c. Starter (unfed)
(And 1-2 T. Sweetner If desired.)
Cover bowl and leave In fridge for 24 hours.
Press out the Dough and dust with:
1 1/2 t. Baking Powder
1/2 t. Soda
1/2 t. Salt
Then Knead until mixed.
Then roll out and fold into thirds.
Repeat roll and fold 2-4 times.
Cut out the biscuits.
Bake In the oven for 20-25 minutes at 425.
Delicious!!!!
The Easiest Way to Make a Sourdough Starter
This is the BEST sourdough starter recipe for beginners! No measuring, no discards, no feedings required! It is the only sourdough starter method I have ever used and have been baking sourdough breads for almost 40 years!
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Sour Dough Biscuits
The taste of homemade sourdough is fantastic. Earlier, we showed you how to make your own Sourdough starter. It is really easy to make and we promised you that we would show you some recipes for how to use it. For his first 'sourdough' recipe Chef David came up with a tasty one, Sourdough biscuits. This recipe is good for a leisurely Sunday breakfast or a compliment for a dinner. He made a 'savory' biscuit with chives which means it isn't a 'sweet' biscuit, but still very flavorful. The ingredients include flour, baking powder, baking soda, salt, shortening and the chives.
Flaky Biscuits Recipe with All-Purpose Flour
These flaky biscuits recipe with all-purpose flour is buttery, soft, and delicious and these flaky biscuits are so easy to make.
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Ingredients
2 cups all-purpose flour
3 tsps baking powder
¼ tsp baking soda
1/4 tsp kosher salt
6 Tbsp salted butter
1 cup buttermilk
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Demonstration of Sourdough Biscuits at Silver Dollar City
Each fall we partake in the National Cowboy and Harvest Festival at Silver Dollar City in Branson, MO. Here is one of our shows/demonstrations of our sourdough biscuits, taken from A Taste of Cowboy cookbook.
Sourdough Biscuits
1 ( 1⁄4-ounce) package rapid-rise yeast
3 cups Sourdough Starter (below)
4 to 5 tablespoons sugar
1⁄3 cup vegetable oil
2 1⁄2 tablespoons baking powder
2 teaspoons salt
2 1⁄2 to 3 cups all-purpose flour
1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about 1/2 inch thick.
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.
7. Uncover the biscuits and bake for 25 - 35 minutes, or until golden brown. Brush with melted butter and serve warm.
Sourdough Starter
4 cups warm water
1 ( 1⁄4-ounce) package rapid-rise yeast
5 tablespoons sugar
4 cups all-purpose flour
1 russet potato, peeled and quartered
1. Add the warm water to a crock jar that holds at least 1 ½ gallons. This will prevent the starter from frothing over while it’s setting up.
2. Whisk in the yeast and sugar and let sit for 1 minute.
3. Slowly whisk in the flour. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.
4. Before using the starter in a recipe, whisk it briskly until smooth.
To recharge the starter:
1 1⁄2 cups warm water
1 1⁄2 cups all-purpose flour
1 1⁄2 tablespoons sugar
When you have used 3 cups of the starter, whisk all the ingredients into the jar. The starter is ready to use again, or you can let it sit for 6 to 12 hours to create a more tart taste.