starter – Page 3 – The simplest way to make sourdough

Goats cheese and pesto sourdough waffles

Let me introduce you to my most recent creation….it all began when I bought a waffle maker recently, possibly a huge mistake for my waistline, but so much fun to play with!

Making waffles with starter adds the lovely flavour we all adore, as well as a great texture.

A close up of a waffle in the middle of it

I’m a savoury eater, so you could convert this easily for a sweet option but let me assure you that these are worth trying.

I used just starter, egg, goats cheese and some tomato pesto. It’s great way to use discard if you’re making a new starter, or using up some if you’ve been building up too much, or feed up your starter for the purpose then portion out what you need for the recipe.

You could also use less starter and top up the rest of the mixture with flour and water. Personally I prefer them made with all starter for the flavour.

Ingredients

Makes 1 round/4 quarters (double the quantities for 2 rounds)

200g starter (discard, unfed, fed and active and stirred down)

OR 100g starter, as above, plus 50g flour of your choice & 50g water

1 large egg

50g crumbly goats cheese (or cheese of your choice)

25g pesto of your choice (or harissa, chilli sauce, whatever you fancy)

Method

Heat your waffle maker to maximum.

Stir all of the ingredients together well, but don’t break up the goats cheese too much. Let it sit for 10 minutes to thicken.

Once the waffle maker is ready, pour all of the mixture in (it all fitted perfectly in mine, assess how much yours needs from your own experience), close the maker and cook for 10-15 minutes or until there’s no more steam coming from your maker.

Carefully ease the cooked waffles from the maker, cut into quarters and serve.

Tuck in as soon as cool enough to hold!

If you don’t have a waffle maker, maybe add a little extra flour and try these as pancakes or flatbreads?

My waffle maker is made by Netta and I ordered it on amazon.

A guide to making sourdough pancakes…

Making pancakes with sourdough starter is simple, fast and oh so satisfying! It’s also a perfect way to use up discard if you are making a new starter, or using up some if you’ve found that you’ve started keeping too much starter.

A pizza with cheese and sauce on top of it.

Alternatively, feed your starter for the purpose. Build it up so that you have 100-200g of starter then mix it with milk of your choice, and an egg or egg replacement, and, if you feel the batter needs it, extra flour. Whisk it all up together.

*If you are feeding your starter solely for making pancakes, just feed it more than normal to create what you need. If you’re using discard it doesn’t need feeding or any additional attention, just use it as it is.

*As a guide, I whisk 150-200g starter with 1 egg and then enough milk to make the batter I want, depending on whether I’m making crepes or scotch/American pancakes. Thinner for crepes, thicker for the smaller thicker pancakes.

*You can use any type of starter and any type of flour to make your pancakes, I use whatever takes my fancy, hence the different colours of mine shown here.

*Make the batter as thin or thick as you usually would for pancakes.

*Let it sit until you’re ready to use it, or use immediately. If you’re going to let it sit, maybe for 1-2 hours, it will ferment a little and develop some more flavour, just cover the bowl until you’re ready to use it. It can sit at room temp. I usually use mine immediately.

*Heat a large pan over a medium heat and melt some butter in the pan. Spoon in a ladle full of batter and cook until ready, turning halfway once the base has browned.

*Eat the pancakes with your choice of sweet or savoury fillings.

A process of making pizza with different toppings. — I used 2 of my sourdough pancakes to make quesadillas, I filled 2 with a homemade chilli sauce and grated cheese and melted them together

A plate of food that is on the table. — Tasty sourdough quesadillas

Bee pollen sourdough…

I was very lucky recently to be sent some bee pollen by one of my very kind Instagram followers. I’ve had bee pollen before, but not like this, this one is a vibrant yellow with lovely fat granules. Sourdough loves bee pollen, it loves the natural wild yeast and sugars that it brings to the party.

For this loaf I played with a new starter adding bee pollen to it from the beginning, and you’ll see from the photos in the grid below that it went a bit wild! It was very exciting to wake up to. Once I’d stirred it down and fed it again the next morning, it was still active and bubbly and ready to use within an hour.

This is what I used to make this loaf, however, you do NOT need to make a new starter yourself. If you would like to see how much starters like bee pollen, feed up your starter, split some out into a new bowl and feed it for a couple of days with your usual flour and water and a good amount of bee pollen before giving it a go. Or if you fancy making a new starter with some, then go for it! I didn’t measure out the bee pollen, I used a dessert sized spoon amount each time I added some.

To make my loaf, I used my master recipe, exactly as it is (link on the left of your screen) with this bee pollen boosted starter. You can also add the bee pollen to your dough instead.

For this loaf I used my 28cm long oval banneton and baked in my 30cm long oval pan from a cold start for 55 minutes. It’s all in my recipe 👍🏻

A piece of bread with some kind of crust

And this was inside the cut loaf. You can see the yellow tint from the bee pollen. Although bee pollen is sweet it does not make your loaf sweet using this small amount, but it does make the sourness more mild, and really produces a great texture, really fabulously chewy! It was a lovely loaf to eat.

A baked dish with some type of crust on it

If you do try it, I hope you like it!

My sourdough spelt banana bread…

Introducing my sourdough banana spelt bread…I used white spelt flour in this loaf, feel free to substitute it for any flour/s of your choice. I’ve used all and any flour to make this recipe, it works whatever you choose to use. Try it with a mix of white and wholewheat/wholegrain spelt flours, a portion of rye flour, any ancient grain flours, they all work.

The starter adds flavour and texture but not lift in this recipe as it is an immediate recipe. It’s great freshly baked but also good later and the next day once the flavours have developed.

As is my choice, I used a small amount of honey in my loaf. If you would prefer something sweeter please feel free to double it or replace it with 100-150g of your choice of sugar. You could also add chopped nuts, chocolate chips, raisins, whatever you fancy.

Ingredients

200g white spelt flour (I use this one)

100g bubbly active starter

50g runny honey

50g softened butter

1tsp bicarbonate of soda

1/2tsp baking powder

1 egg

3 medium/2 large ripe bananas, roughly mashed

An extra banana if you want one for decoration, sliced

Method

Either grease or line a 2lb/900g, 23 x 13cm/9″ x 5″ loaf tin

Mix all of the ingredients together well, but not over mixed, spoon the mixture into the loaf tin.

Place into your cold oven, turn it up to 160C/320F fan/convection, 180C/360F non fan/convention and bake for 50-60 minutes or until a metal skewer comes out clean.

Eat!

The story of this week’s course…

A blue plate topped with cookies covered in nuts.

This week I had a lovely lady in my kitchen who had travelled especially from Dubai, in the United Arab Emirates. It’s such a compliment that she wanted to come and share my kitchen, and that she follows my baking from so far away.

It was also very close to my heart to welcome her to my home; I lived in Dubai as a child and I have a long connection with the UAE having had parents living Dubai and then Abu Dhabi across 30 years, as well as living there myself full time for 5 years prior to that. It is a place that holds a special piece of my heart and formed many of my food tastes as well as creative influences.

It was a joy to talk to someone who remembers the Dubai that I remember from the 1980’s and to listen to her speak Arabic is a sound I always love!

A close up of some bread on a plate

During the course we focussed on the basics of my master recipe and process, as well as working with wholemeal flour and using doughs for making rolls and other lovely sourdough goodies.

I always make sure that there is lots of dough to play with on my courses to get the feel of how different flours affect the dough but also to be able to turn dough out to make rolls in various guises, including the ones in the photos in this post.

A close up of some food on a plate

There were all made with my master recipe dough, one portion of which included 150g of khorasan/kamut flour (hence the yellow tint), and another made up of 250g Mrs Middletons plain natural flour + 250g Mathews Cotswolds white spelt flour.

We chopped up the dough and roll some portions in toasted seeds (above), and some in some Middle Eastern zaatar spice mix (below), and left some naked.

A close up of an avocado on a plate

You will find the details for making my various rolls recipes in my recipe index and all of the doughs were made using my master recipe.

I do love running my courses, I meet such lovely people, and it’s always an honour to welcome sourdough bakers from around the country and the world to my kitchen xx

My master recipe sourdough pizza…

A close up of some pizza slices on a plate

UPDATE: this was the first ever time I had made pizza with my master recipe. I have since made many more sourdough pizzas and have tested and perfected my process and have these recipes fully written up and detailed in my books, The Sourdough Whisperer and Easy Everyday Sourdough Bread Baking.

The Sourdough Whisperer: https://foodbodsourdough.com/my-new-book/

Easy Everyday Sourdough Bread Baking: https://foodbodsourdough.com/my-new-book-for-2023/

You can now also find a new and updated version of my pizza making here: https://foodbodsourdough.com/pizza-dough/

ORIGINAL POST: This recipe uses the dough created using my master recipe process and then using it to create the pizza of your choice; the dough can be made up of the flour/s of your choice to create different flavours & textures…

A piece of pizza is being cut into slices.

The outcome being a lovely textured, holey, tasty pizza base!

The key is how to manage and store the overnight dough ready for when you want your pizzas. I have got 2 methods below, each designed to make it simple to fit the dough in with your timings, and not the other way round!

Method 1.

The morning after the overnight prove, you will hopefully have a lovely big bowl of well proved dough, place the covered bowl in the fridge. If the dough hasn’t reached the top of the bowl already, just place it in the fridge to bring the activity to a halt until you want to use it.

When you know when you want your pizzas to be ready for, remove the dough from the fridge an hour or so beforehand and let it warm up a bit.

Cover your work surface with water, flour or olive oil.

Turn the dough out from the bowl onto your surface and cut into portions, 2, 4 or 6, depending how big you would like your pizzas to be.

Let it sit for 10 minutes.

**I use a foil lined baking tray to cook my pizzas, liberally drizzled with olive oil (I like the crust it generates when baked). However, you may prefer using semolina, polenta/corn meal, flour, whatever your choice under the dough, directly onto your baking tray or baking implement of your choice. If you’re using a pizza stone, prepare the dough on a board or tray ready to be able to move it across to your stone as you usually do.

After 10 minutes place the dough on your chosen bakeware, and start to gently use your finger tips to push the dough out into a thinner rounder shape, or shape of your choice. You will need to let it sit for a few minutes and then do it again as the dough will bounce back.

Preheat the oven to 220C fan/240 non fan/460F.

Give your dough one final push out, spread with sauce of your choice and toppings of your choice, and bake for 12-15 minutes until the base is cooked and the cheese is bubbling.

Enjoy!

Method 2.

In the morning you will hopefully have a lovely big bowl of perfectly proved dough. Cover your work surface in flour, water or oil, and turn the dough out onto the surface.

Prepare your baking tray, I drizzle olive oil over my foil lined tray as stated above.

Portion the dough into 2, 4 or 6 pieces.

Let it sit for 10 minutes.

Place the pieces onto your prepared baking tray and use your fingers tips to push it gently out into a round; it will want to bounce back so let it set for a while and do it again.

Once you’ve got it pushed out to the thinness and size that you want, cover the whole tray with a large plastic bag, or place cling film over the dough, and put the whole tray in the fridge.

It can now sit in there until you want to use it, I’ve let mine sit in the fridge all day in the past.

You can now use this dough directly from the fridge, you don’t need to let it warm up or come to room temperature, you can just add your toppings and bake.

If you’re more comfortable letting it come to room temperature before baking you can do that too.

Preheat the oven to 220C fan/240 non fan/460F, and bake for 12-15 minutes until the base is cooked and the cheese is bubbling.

Enjoy!

A close up of some pizza slices on a plate

Beautiful blistered base, and it tastes SOOOO good!

A piece of pizza is being cut into slices.

My sourdough pitta breads…

A basket of bread rolls sitting on top of the floor.

Pita or pitta, which ever spelling you use, here’s my sourdough version…

ðŸŒŸðŸŒŸðŸŒŸ You can now find a same day sourdough pita recipe in my new book ðŸŒŸðŸŒŸðŸŒŸ

As I have with other recipes, I’ve used my master recipe and process to make these. I’ve used 100% strong white bread flour in the dough, and on other occasions I’ve used a mix of strong white bread flour and spelt, and a version with kamut flour; basically, whatever dough you choose to put together (there’s more suggestions in this recipe collection), you can convert it to making rolls, focaccia, pizza dough, or now these pittas.

A close up of a bread on top of a table

Follow my master recipe process up to and including the overnight prove, and then use that dough to create these bread pockets.

NOTE: if your dough has proved overnight and is reaching the top of the bowl or hitting the shower cap by the early morning but you’re not ready to use it yet, gently do one round of pulls and folds to calm it down a bit, then cover it again to allow it to grow and fill the bowl again over the next 2-3 hours for when you want to use it.

When you’re ready to use for the dough for your pittas…

Method

Preheat your oven to 250C and place a tray in the oven to heat up.

Take your overnight proved dough, gently pull it into a loose ball to enable you to turn it out onto a floured surface.

Using a dough knife, cut the dough into 8 pieces, as equal as you can by eye.

A bunch of dough is being cut into pieces

Very gently shape each piece into a ball.

A table with some dough balls and a tablet

Using a rolling pin, roll each ball into a larger flat circle or an oval 2-3mm thick.

A close up of some bread dough on the counter

When the oven is ready, quickly remove the tray from the oven (to maintain the heat in the oven as much as possible), quickly place (or throw!) the rolled pieces of dough onto the tray, place it back into the oven and bake for 5-6 mins maximum.

**Depending on how many you are baking and how big your tray is, you may need to bake these in a couple of batches. If that is the case, roll one set, bake them, then roll the next set and bake them, rather than rolling them all at once and have some of them sitting on the counter for too long.

You should see them puff up during the bake.

Remove from the tray from the oven and place the breads onto a rack to cool slightly before eating, or save for later.

A loaf of bread is sitting on the counter. Two loaves of bread sitting on a pan.

Beware: they will be very hot.

A pan filled with some bread on top of the floor

Enjoy!

A bowl of bread is sitting on the table.

Rustic easy sourdough rolls…no shaping required…

A bunch of nuts are on the ground

If you’ve tried making sourdough rolls and struggle with the shaping and looking after those lovely bubbles…this is for you…

Don’t bother!

A bunch of bread is covered in nuts

These rolls were made by just cutting up the dough, gently placing the sticky edges in some oats, then putting them onto the baking tray. Simple.

A close up of some bread on a plate

How to make them…

Follow my master recipe up to and including the overnight prove. (Feel free to mix up the flour/flours you use in the dough, see the other recipes in my recipe index for various ideas).

The next morning gently pull the dough into a loose ball and place it onto a floured surface.

A bunch of dough is being cut into pieces

Using a dough knife or cutter, cut the dough into 8 equal-ish pieces.

*HANDLE VERY GENTLY THROUGHOUT*

You’ll find that the edges that you’ve cut into are very sticky; you can now either place the cut shapes directly onto a parchment lined baking tray, or gently place the sticky edges in some oats or sesame seeds before placing onto the baking tray.

A close up of some cookies on a table

You can now either bake them immediately, or after sitting for 10 minutes, or place the tray in the fridge for 1-3 hours then bake when you’re ready.

A round cake covered in white frosting and nuts.

You can cook these from a cold start oven or in a preheated oven.

Cold bake: place the tray into a cold oven, turn the dial up to 200C fan assisted (220C non fan), and bake for 25 mins or until browned

Preheated oven: heat the oven to 200C fan assisted (220C non fan) and bake for 20 mins or until browned.

A close up of some bread with nuts on it A close up of some bread rolls with nuts

Place on a rack to cool briefly, eat at will!

A close up of some bread on a cutting board

Baking sourdough with spelt and kamut/khorason flour…

A close up of some bread on a table

These loaves have been made using my starter and a variety of white spelt flour, kamut/khorason flour, and mixes of the two.

These were experimental to test how the flours would hold up on their own for use in sourdough so this post is to share the outcome. I’ve used both spelt and kamut flour in loaves that included strong white bread flour with great success and flavour, which you can find in my recipe index; this time I wanted to test them out on their own to see how they behaved.

Please note: these loaves were all made with a smaller banneton which is 17cm diameter and 7.5cm deep. This allowed me to use less flour in these trials. The quantities are included at the end of the post.

And: I’ve used my same starter in all of them, fed the usual way with strong white bread flour; you don’t need different starters for different loaves.

Three loaves of bread on a cutting board.

Firstly, let me talk about the actual flours themselves; these are milled from ancients grains. Spelt and khorason (kamut is actually the brand name, the entire grain has a brand!) are wonderfully tasty grains that are lovely and nutty and chewy to eat in their naturally grown form once cooked, I eat them a lot this way.

The flours are milled from those grains.

Being ancient grains, they are quite different from more modern flours, and very different from one another, so considerations have to be taken when using them in your sourdough.

White spelt flour is very soft, it’s a lovely fine gentle flour. It therefore struggles to hold its form if used 100% for a free form loaf such as sourdough because it is not a very strong flour, the protein level is less than 11%, and so it benefits from additions to give it strength to hold its shape. I found that when used on it’s own for a loaf, it still created a lovely dough, it rose well, it baked nicely, the crumb was lovely and light, but it was a bit unevenly shaped once baked. I know from past experience that spelt does not hold its shape so I chose to bake it in a smaller pan (20cm diameter as opposed to me usual 26cm diameter enamel roaster) to give it the benefit of the sides of the pan to stop it from spreading, which it needed. The cut slice shows the shape more.

A loaf of bread in a bowl on top of a table. A loaf of bread in a bowl with a wooden spatula. A close up of some bread on a plate

Once I added seeds to the dough, it was a whole different story: they gave the dough structure and it held its shape perfectly, hence being able to use a bigger pan.

A round cheese with many holes in it. A loaf of bread in a bowl on wax paper. A close up of some bread on the table A close up of some bread on a plate

And it tasted great!!!!! I always toast my seeds beforehand which all adds to the flavour.

Khorason flour is quite different. I used a wholewheat khorason flour which has 15g of protein per 100g. The flour is a lot more grainy that the spelt, and it soaks up a lot more water. It can often pull in quite tightly when first mixed into a dough, then loosen up later, so don’t be fooled! I have found that it enhances the flavour of the sourdough quite distinctly and increases the sourness.

Using it for a 100% khorason loaf generates a tight crumb and a denser bake, but it’s so tasty, I recommend trying it.

A loaf of bread in a bowl with water. A loaf of bread in a basket with some type of crust. A close up of some slices of bread

Mixing 50:50 white spelt flour and wholewheat khorason was a real success: the spelt lifts and lightens the khorason, whilst the khorason gives the spelt structure. And it tastes great! it’s still a closer crumb than all white or all spelt, but it’s tasty and lovely which is all that matters right? And the butter doesn’t escape!

A close up of some bread slices on top of each other A loaf of bread is sitting on the table.

I will be putting videos of making these loaves on YouTube, but all I’ve done is use my master recipe process, all I’ve done is change the quantities, so everything else is the same; please feel free to increase the quantities to make a bigger loaf.

The spelt loaf quantities:

300g white spelt flour

200g water

30g starter

1/2 tsp salt, or to your taste

The seeded spelt loaf quantities:

300g white spelt flour

200g water

30g starter

1/2 salt, or to taste

50g mixed roasted seeds, I use pumpkin seed, sunflower seeds and linseeds

The khorason loaf:

300g wholewheat khorason flour

250g water

30g starter

1/2 tsp salt, or to taste

The spelt & khorason loaf:

150g white spelt flour

150g wholewheat khorason flour

250g water

30g starter

1/2 tsp salt, or to taste

The process: I used the process of my master recipe, find the links to the left, all the way through, and baked in a preheated oven at 220C fan (240C non fan) covered, for 30-35 minutes as required.

A close up of bread on a cutting board

Happy baking!

The white spelt flour was from Mathews Cotswold Flours

The khorason flour was from Doves Farm

The starter was always fed and bubbly!

A review of my superStar…

A loaf of bread next to two bags of flour.

When making sourdough bread, a good sourdough starter is essential to get your bread to rise as it should, regardless of the flour combination or recipe you’re using. I tried for a long time, unsuccessfully, to get my own starter nice and robust but it just wouldn’t cooperate. Finally I decided to buy some of Elaine’s starter, Star, and what a difference it made!

She dehydrates her Star at the peak of its strength. Star comes from a long line of Elaine’s starters that have been performing consistently well for many years, and that was evident from the very first loaf I baked.

When I received my packet of dried starter all I needed to do was to rehydrate it and it was ready to bake with. Elaine provides simple and clear instructions, and in a little over a day I had a fully active starter I could either bake with then or store in the fridge to use later.

I just can’t say enough about how much more fun baking has become for me now!

Katie

Minneapolis, USA