My Sourdough Bread Recipes
My sourdough bread recipes include any recipe leavened with active sourdough starter. My goal with sourdough bread recipes is to make the best version of the bread I can possibly make in my home kitchen. When I make these recipes, I go through a basic process that includes research, math, trial and error, and then recipe modification, until I am satisfied with the recipe.
Each recipe begins with research. Some recipes are a complete creation of my own, in which I skip to the math portion of the process based on my goals for the recipe. Other recipes, such as focaccia or hot cross buns, already have some sort of baseline. In this case, I must research the recipe to determine the desired outcomes of the bread, typical ingredients the bread consists of, and the traditional process for making the bread. Though I may change things up, whether to simplify the process, modify ingredients, or include steps to make the bread better, understanding the recipe gives me the necessary baseline to get started.
After thoroughly researching the recipe, I put together my own recipe based on the knowledge I have gathered. In some cases, such as with four-ingredient doughs, I use baker’s math to create a starting formula, and then proceed to determine the best process through trial and error. Other times, I base my recipes off of previous recipes I have put together. Because each ingredient added to a dough is significant, I must make adjustments to proportions, timelines, etc. in order for the recipe to work as it is intended to.
Once a basic recipe has been written, I head to the kitchen and make it. The first try is rarely a win. Based on the results of my kitchen trials, I adjust the recipe ingredients and proportions, as well as the process. Sometimes, I try the recipe more than one way just to see which way would be better. (Should I include more or less of a particular ingredient? How will that affect the outcome? Should I fry the English muffins over low heat, or use a combination of frying over high heat and baking in the oven? What is the most efficient way to shape the dough?) I ask myself a series of questions about each recipe and method, and try each possibility at least once to know which one creates the desired result.
Once I am satisfied with the recipe, I begin the process of filming for social media. With these trials, I am setting in stone my process and making sure my written recipe works out properly. I always taste the recipe again to make sure the results are satisfactory.
And, that’s it! After that, I photograph the end result and write it up for this website.
Over time, my ideas on what makes good bread change. There may be recipes I was once proud of that I later feel need modifications. There may be recipes that I feel could be improved by including or changing certain things I hadn’t thought of the first go-around. I many end up deleting recipes, only to re-do them in the future, or noting that certain videos need modifications. I think this is part of my learning and growing journey as a baker, one I do not think will ever end. I am not a perfect baker, though I strive to be the best I can. In the meantime, I hope you enjoy the recipes I have to offer!
My Sourdough Discard Recipes
My sourdough discard recipes include any recipe that uses sourdough starter, whether active or inactive, as a component of the recipe, but not as a leaven. My process and goals for these recipes are a little bit different than the process and goals for my sourdough bread recipes.
My goal with sourdough discard recipes is always to include the maximum amount of sourdough starter in the recipe that I can, while still accomplishing a version of the recipe that is tasteful and functions as close to the non-sourdough version of the recipe as possible.
In addition to using as much sourdough discard as possible, I seek to keep the recipe as simple as possible. Depending on the recipe, it may not be incredibly simple or include less than five ingredients, but it will always be the best, simplest, and most sourdough version of the recipe it can be. For some recipes, that means using only one-half cup of discard, while for others it is possible to use upwards of three cups of discard with satisfactory results!
Just like with my sourdough bread recipes, I begin by researching the recipe. What are the essential components of the non-sourdough version of the recipe and why? I take my knowledge and write out a generic version of the recipe. I use basic math to include sourdough starter in the recipe, modifying all ingredients to keep similar proportions to the original recipe.
Sourdough starter does change certain factors of the recipe, due to its fermented state. For example, due to the acids in the starter, the choice between using baking soda or baking powder (or a combination of both) is different than in a recipe that includes no sourdough at all. Therefore, I test the recipe and make adjustments accordingly. I continue modifying and adjusting the recipe until the results are satisfactory and mimic a non-sourdough version of the recipe.
Once I am satisfied with the recipe, I begin the process of filming for social media. With these trials, I am setting in stone my process and making sure my written recipe works out properly. I always taste the recipe again to make sure the results are satisfactory.
And, of course, when it comes to sourdough discard recipes, I love to invent my own as well. Sometimes I make something out of my sourdough discard that is completely unheard of, yet an absolutely fun and delightful way to use it up. For this process, I use my knowledge of how various ingredients work together to create a product that gives a desired outcome. I keep the goal of simplicity, especially for these recipes. An example of this would be my McGriddle Sheet Pan Breakfast.
And, that’s it! After that, I photograph the end result and write it up for this website.
As time has gone on, and continues to go on, I learn more and more about how quick breads work, as well as how sourdough discard functions in various recipes. Their components are not the same as sourdough-leavened breads, and it has taken me some time to figure out. As I figure things out, I feel my previous work is gipped! The more I learn, the more I desire to change and/or simplify some of my older recipes. Alas, I do not have the time to go back and change everything as I learn something new, so I keep my old recipes and more forward, seeking to do better each time, and occasionally re-doing an old recipe. I am not a perfect baker, though I strive to be the best I can be. In the meantime, I hope you can enjoy the recipes I have to offer!
