Breakfast - Little spoon farm sourdough crackers recipes

Author: Sean Young  

This recipe is perfect for beginners and will have you baking sourdough bread and baked goods in no time! Sourdough brownies are super rich and fudgy with thick, gooey centers and shiny crackly tops.

Sourdough Biscuits Recipe

Sourdough Biscuits Recipe
Light and fluffy sourdough biscuits are easy to make with this overnight recipe. They are simply mouthwatering topped with homemade butter or strawberry jam. You'll love the tangy flavor of sourdough in every bite!
Provided by: Amy Duska
Total time: 760 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 2 1/2 cups all-purpose flour
  • 8 tablespoons unsalted butter (cold)
  • 1/2 cup sourdough starter discard
  • 1 cup buttermilk (or milk)
  • 1 tablespoon sugar (optional)
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
Nutrition:
  • Serving Size: 1 biscuit
  • Calories: 183 kcal
  • Carbohydrate: 23 g
  • Protein: 4 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Cholesterol: 22 mg
  • Sodium: 263 mg
  • Fiber: 1 g
  • Sugar: 2 g
How to cook:
  1. The night before
  2. Grate the butter using a cheese grater, into a large mixing bowl. Add the flour and use a bench scraper or a fork to cut the butter into the flour until it forms small, pea-sized crumbles. Add the sourdough starter discard, buttermilk and sugar and stir with a stiff spatula until fully combined. Cover the bowl and let rise on the counter for 10-12 hours.
  3. The next morning
  4. Preheat your oven to 400°F (204°C). Combine the salt, baking soda and baking powder in a small bowl and use a fork to combine, making sure there are no lumps. Sprinkle half of the mixture over the dough and work it into the dough with your hands. Sprinkle the second half and continue to work it into the dough until fully combined.
  5. Generously flour your work surface and turn the dough out onto it. Flour the top of the dough and use your hands to press it into a rectangle shape that is 1 inch in thickness. Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up. *See notes.
  6. Arrange the biscuits in a 12" cast iron skillet and bake for 25-30 minutes, or until the tops are golden brown. Remove and serve warm.
Notes: Easy Overnight Sourdough Biscuits Recipe, Initial biscuit dough mix · 2 ½ cups (300 g) all-purpose flour · 8 tablespoons (113 g) unsalted butter (cold) · ½ cup (125 g) sourdough starter

How to Make Sourdough Discard Crackers

Now I can hardly bake sourdough bread! My wife & her friends have me making starter in Duration: 3:50

Sourdough Brownies Recipe

Sourdough Brownies Recipe
Sourdough brownies are super rich and fudgy with thick, gooey centers and shiny crackly tops. A chocolate lovers dream come true!
Provided by: Amy Duska
Total time: 60 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 8 tablespoons unsalted butter
  • 12 oz. semi sweet chocolate chips
  • 1/2 cup dutched cocoa powder (or regular cocoa powder)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup sourdough starter discard
  • 1 cup all-purpose flour
  • 1 teaspoon salt
Nutrition:
  • Calories: 302 kcal
  • Carbohydrate: 39 g
  • Protein: 4 g
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Cholesterol: 52 mg
  • Sodium: 208 mg
  • Fiber: 3 g
  • Sugar: 27 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper.
  2. Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down.
  3. Mix
  4. In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)
  5. Bake
  6. Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes.
  7. Cool
  8. Allow the brownies to cool completely in the pan after they come out of the oven. Remove the brownies from the pan by lifting them with the parchment paper and cut into squares.
Notes: Sourdough Discard Recipes, We've got simple sourdough recipes for crackers, pancakes, pizza crust and more! Sourdough zucchini bread slices on a plate. Sourdough Zucchini Bread.

Simple Sourdough Starter Recipe

Simple Sourdough Starter Recipe
A simple sourdough starter recipe that anyone can make! This recipe is perfect for beginners and will have you baking sourdough bread and baked goods in no time!
Provided by: Amy Duska
Total time: 10085 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 3
Ingredients:
  • 6 cups all-purpose flour
  • 3 cups whole wheat flour
  • water
How to cook:
  1. Before you begin, mix 6 cups of all-purpose flour with 3 cups of whole wheat flour and store it in an air-tight container. This is what you will feed your starter with.
  2. Day 1: Mix 1 cup (120g) of the flour mixture with 1/2 cup (120g) of water in a clean jar. Cover the jar loosely and leave it in a warm area of your kitchen for 24 hours.
  3. Day 2: Give the starter a stir to help incorporate a little air. Loosely cover the jar with a lid or piece of cloth and let it rest for another 24 hours in a warm spot.
  4. Day 3 and beyond: On the third day and beyond, you will feed the starter twice per day but only discard during the first feeding.In the morning, DISCARD or remove, all but 2 tablespoons (30g) of starter from the jar. Stir in 1/2 cup (60g) of the flour mixture and 1/4 cup (60g) of water. Cover loosely and let it sit at room temperature for 12 hours.Before bed, ADD 2 tablespoons (15g) of the flour mixture and 2 teaspoons of water to the jar. Stir and cover until the next feeding.
  5. Repeat these twice daily feedings until the starter is ready to bake with. You'll know it's ready when it doubles in size within 4-12 hours after feeding it, the texture looks light and fluffy with plenty of bubbles on the surface and around the sides of the jar. Colder kitchens will take longer than warmer kitchens. This could take up to 14 days. Head on over to our beginners sourdough bread recipe to make your first loaf!
  6. How to perform a float test
  7. When the starter has doubled in size, drop a tablespoon into a jar of room temperature water. If it floats, it a good indication it is ready to bake with. If it drops to the bottom keep feeding and try again.
  8. How to maintain sourdough starter
  9. Once your starter is mature enough to bake with, keep it stored in the fridge between bakes. It's a good idea to feed your starter once a week until you become familiar with the process.
Notes: Sourdough Discard Recipes - Little Spoon Farm in 2022, Don't throw out your sourdough discard! Sourdough starter discard adds tons of flavor to crackers, pancakes, pizza crust and more!
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