Friday, April 11, 2014

Blackberry Sourdough Scones with Lemony Glaze

Blackberry Sourdough Scones with Lemony Glaze

By Sylvia Fountaine





2 ½ cups flour

2 cups fresh or frozen Blackberries

½ teaspoon salt

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ cup sugar

½ cup cold butter- sliced into 8 pieces

1 cup sourdough starter or sour cream or plain greek yogurt (or soy yogurt)

1/3 cup milk or cream (plus more if necessary)

Lemon zest of one lemon

1 beaten egg, for brushing, optional



¼ cup fresh lemon juice

1 cup powdered sugar

1 tablespoon butter (optional)




Line a 8 inch cake pan with plastic wrap and fill with 2 cups blackberries.  If you berries are very tender, freeze beforehand, this way they will hold their shape a little better.


In a food processor, pulse flour, salt, baking powder, baking soda and sugar and lemon zest.  Pulse in cold butter until mix resembles coarse sand.  In a small bowl mix milk and sourdough starter (or sour cream or yogurt) together.  Add starter mixture to the food processor and pulse until it just forms a ball (just a few times) adding a little more milk (only if necessary).  Dough should be heavy and thick.  Don’t over work.


Spread the dough over the blackberries and press down gently, into all the corners.  Cover with plastic wrap and place in the freezer overnight, or for 4 hours.


Preheat oven to 400°F.  Remove from freezer, remove saran, invert on cutting board.  Let sit 15-20 minutes or longer until thawed enough to cut.  Cut into 8 equal size pie shape wedges.  Brush with beaten egg (optional).  Place on parchment lined baking sheet, and bake for 18-20 minutes, until golden brown.


While baking, make glaze.  Stir sugar into lemon juice in a small pot on the stove until dissolved.  Whisk in butter (optional).  Set aside.  Drizzle over warm scones.



Friday, March 21, 2014

Sourdough Pretzel Bites with Honey Mustard

Sourdough Pretzel Bites with Honey Mustard

From Whole Food Family Favorites


Makes 120-150 pretzel bites


1 ½ cups sourdough starter, active and recently fed

1 cup hot water

2 tablespoons butter

3 tablespoons unrefined cane sugar or honey

2 teaspoons unrefined sea salt

5 cups all purpose, whole wheat, or spelt flour

coarse unrefined sea salt



Add the butter, sugar, and salt to the cup of hot water and stir to dissolve.  Cool to lukewarm.

Put the starter in the bowl of an electric mixer fitted with the dough hook.  Add the lukewarm water mixture.  Add flour, ½ cup at a time.  The dough will be very, very stiff.

Place the dough in a greased bowl, turn to coat, and cover.  Let sit for 2-4 hours.

When you’re ready to bake, bring a pot of salted water to a rapid boil, then reduce to a steady simmer.  Preheat the oven to 375° F.

Bread off pieces of the dough about the size of a large egg.  Roll each piece into a rope about 1 inch in diameter, then cut the rope into 1-inch sections.  Drop as many pretzel bites as will fit without touching into the water and cook about 30 seconds after they have risen to the top. (Or longer for a chewier pretzel.)

Remove with a slotted spoon to a baking sheet and sprinkle with coarse salt.  When the baking sheet is full, bake for 15-17 minutes until golden brown.  Remove and cool on wire racks.


Honey Mustard

 5 tablespoons raw honey

3 tablespoons smooth Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon kombucha


5 tablespoons raw honey

3 tablespoons smooth Dijon mustard

2 tablespoons fresh whey



Combine all ingredients in a medium bowl and whisk thoroughly to combine.  Enjoy immediately or store in the refrigerator for up to 2 weeks.

If you’re using whey instead of apple cider vinegar and kombucha, whisk all ingredients together and set aside at room temperature for 2-3 days before serving.
Happy Baking!!!

Friday, March 14, 2014


Original recipe from Gnowfglins


3 cups of organic whole wheat flour (I used soft white wheat-aka-pastry flour), freshly ground is best!

¾ cup water

¾ cup sourdough starter

¼ cup olive oil

Pinch of salt


Step One:  Combine the water, flour, salt, and sourdough starter in your mixer or food processor.  Keep adding flour, slowly, until the dough forms a nice ball without sticking too much to the sides of the mixer.  Once you get the dough to a soft ball form, allow the mixer to knead the dough for 2-3 minutes (if you don’t have a mixer, just do this by hand!).  Transfer the dough to a well-oiled bowl, cover, and let this hang out on your counter for 12-24 hours.


Step Two:  When you’re ready to cook up your tortillas, heat up a griddle, cast iron skillet, or cooking pan of choice to medium-high heat.  I don’t bother with greasing or spraying my griddle.  I like to use my large griddle so that I can have multiple tortillas going at the same time-it helps to speed up the process.


Step Three:  Remove the dough from the bowl and transfer onto a greased surface.  Gently divide the dough into walnut sized balls (this recipe will yield a dozen or so, depending on size).


Step Four:  Grease your hands with a little olive oil and working with one ball of dough at a time, use your fingers to smooth the dough out into a tortilla.  I suppose you could use a greased rolling pin, but I find that using my fingers alone works fine.  Sure, the shape isn’t a perfect circle-but that’s okay!  It’s homemade, remember?


Step Five:  After rolling out the tortilla, gently and carefully move it to the hot skillet.  Cook it for about 30 seconds per side, until a little golden and bubbly.


Step Six:  You can either eat these immediately, or cool them off and store them in the fridge or freezer for later use.  I have found that they reheat very easily and even stay soft.  Yay!

Friday, March 7, 2014

Sourdough Grissini

Sourdough Grissini (yields 3 x 16)
2 ½ cups bread flour (350 g)
1 cup water (225 g)
1 ½ tsp. salt
1 Tbs. olive oil
1 cup (250 g) active sourdough starter
Mix of coarsely ground salt, black pepper, and chopped fennel seeds or rosemary
1.      Combine dough ingredients in a bowl and briefly mix by hand or with mixer.
2.      Turn dough onto counter (if kneading by hand), add water or flour to create a medium-soft dough; continue kneading or mixing for about 5 minutes.
3.      Transfer dough to a lightly oiled bowl, cover, and let rise for 2 hours.
4.      Divide dough into three equal pieces.
5.      On a well-floured counter or wooden pizza board, pat dough into a rectangle about 12 x 4 inches (30 x 10 cm).
6.      Brush dough with olive oil, sprinkle with seasoning, lightly press seasoning into dough.
7.      Cut the dough into 16 strips (pizza cutter works well).
8.      Line a baking sheet with parchment paper.
9.      Pick up each dough strip at its ends and slowly stretch it to the width of the baking sheet.
10.  Preheat oven to 350 F (175 C).
11.  Bake 25-30 minutes until nicely brown and very crisp.
12.  Cool on a wire rack.

Friday, February 28, 2014

Rustic Sourdough Pasta

Rustic Sourdough Pasta (adapted from Mummy, I Can Cook)

Yields: 6 servings

1/2 cup sourdough starter
1 1/2 cups flour
2 eggs

Pour the starter into your mixing bowl.
Add the flour and egg, and mix until it forms a ball (this takes forever)....
Allow the dough to sit on the counter for a few hours, up to overnight. It won't rise much, if at all.
Dump the ball out onto a floured counter.
Roll it out as thin as you can possibly make it.
Slice the noodles into whatever shape you like (and fill it , too, if you want).
You can now either boil them immediately to eat, or allow them to dry on the counter.

Hope you like this one. Happy Baking.

Thursday, February 20, 2014

Sourdough Orange Cake

Sourdough Orange Cake
From Trick or Treat

1 cup sourdough starter
1 cup all purpose flour
1/2 cup sugar
1/4 tsp salt
1/4 melted butter/oil
1/2 cup fresh orange slices
1/4 cup orange juice...
1 tsp baking soda


Preheat oven @ 180° C. Grease 7 inch round pan. Cut orange segments out of their connective membranes and place them in a bowl.

In a small bowl, combine orange juice, butter, sourdough starter, soda and salt.

Pour in orange juice mixture to the flour, mix until well incorporated. Add in orange slices, stir until just combined.

Transfer batter onto prepared pan and bake for 25-30 minutes or until a skewer inserted comes out clean in a preheated oven.

Cool in pan 5 minutes, unmold and transfer onto rack to cool.

Might be a good vitamin C boost too! Happy baking!

Friday, February 14, 2014

Winter has set in for us in Idaho and it seems like the perfect time to have a cup of coffee and a piece of Sourdough Coffee Cake and curl up in front of the fire. We found this recipe on by AlaskaStephanie. We hope you like it.

Sourdough Coffee Cake

About This Recipe
"One more way to use your starter! Sometimes I skip the topping and just drizzle white frosting over the top."


1 cup sourdough starter
1/3 cup vegetable oil
1 egg (slightly beaten)
1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon cinnamon
1/2 cup brown sugar
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon flour

1. Combine sourdough starter, oil and egg
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.
4. Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350°.
6. Enjoy

Hope this warms you up in these cold winter months. Happy Baking!