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Sourdough Discard Crackers
Prep time: 20 min
Cooking time: 45 min
Author: @Daily_Bread_Company
These are a delicious way to use up excess sourdough starter! To make them, you simply mix the sourdough discard with flour, butter, salt, and any desired herbs or spices, then roll out the dough thinly, cut it into crackers, and bake until crispy. They're a tasty and sustainable snack option!
Ingredients
- 1.5 C sourdough discard (not too runny) right out of the fridge
- 4 TBSP melted butter
- 5-7 TBSP Spices/herbs
- 1/2 - 1 tsp salt
Directions
- Preheat your oven AND baking steel/ stone pan to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet - as big as your pan is. Melt the butter in a mixing bowl. (I have not used a cookie sheet or thinner pan, so if that’s what you’re using, you may want to experiment with bake temps and times).
- In a bowl, combine all the ingredients!
- Stir until the ingredients are well combined- I just use a spatula!
- Plop ‘dough’ onto the middle of the parchment paper. Place another piece of parchment paper on top (same size as your bottom parchment). Roll the top of your parchment with a rolling pin - try to get the dough ball as thin as you can without it spilling out of the parchment paper sandwich.
- Place the parchment paper sandwich into your oven (a big pizza peel helps with transferring it!) & on the preheated baking steel/ stone pan. Bake at 325 for 10min.
- After the 10min bake time is up, take the parchment paper sandwich out of then oven. Remove the top parchment layer (this should come off easily!). Cut your cracker lines using a pizza cutter.
- Place back in the oven. Bake at 325F for an additional 20-25 min. or until your crackers are crispy but not burned.
- Remove the crackers from the oven and let cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 7 days (but ours usually only last a few hours.)
ENJOY!
Cooking time: 45 min
Author: @Daily_Bread_Company
These are a delicious way to use up excess sourdough starter! To make them, you simply mix the sourdough discard with flour, butter, salt, and any desired herbs or spices, then roll out the dough thinly, cut it into crackers, and bake until crispy. They're a tasty and sustainable snack option!
Ingredients
- 1.5 C sourdough discard (not too runny) right out of the fridge
- 4 TBSP melted butter
- 5-7 TBSP Spices/herbs
- 1/2 - 1 tsp salt
Directions
- Preheat your oven AND baking steel/ stone pan to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet - as big as your pan is. Melt the butter in a mixing bowl. (I have not used a cookie sheet or thinner pan, so if that’s what you’re using, you may want to experiment with bake temps and times).
- In a bowl, combine all the ingredients!
- Stir until the ingredients are well combined- I just use a spatula!
- Plop ‘dough’ onto the middle of the parchment paper. Place another piece of parchment paper on top (same size as your bottom parchment). Roll the top of your parchment with a rolling pin - try to get the dough ball as thin as you can without it spilling out of the parchment paper sandwich.
- Place the parchment paper sandwich into your oven (a big pizza peel helps with transferring it!) & on the preheated baking steel/ stone pan. Bake at 325 for 10min.
- After the 10min bake time is up, take the parchment paper sandwich out of then oven. Remove the top parchment layer (this should come off easily!). Cut your cracker lines using a pizza cutter.
- Place back in the oven. Bake at 325F for an additional 20-25 min. or until your crackers are crispy but not burned.
- Remove the crackers from the oven and let cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 7 days (but ours usually only last a few hours.)
ENJOY!
The Perfect Sourdough Sandwich Bread
Prep time: 30 Min
TOTAL time: 19 hours
Serves: 4 loaves
Author: @Daily_Bread_Company
Artisanal, authentic, rustic sourdough loaves are great and delicious and DEFINITELY have their place, but more often than not, we choose to make sandwich bread for our kids — for sandwiches/ grilled cheese/ toast/ etc.! These freeze SO well and have only 4 ingredients — FOUR INGREDIENTS!
INGREDIENTS
- 2-3 cups active sourdough starter*
- 8-10 tbsp honey**
- 2 tbsp salt
- 8 tbsp olive oil
- 4-5 cups filtered water
- 12-14 cups unbleached bread flour
TIPS
*If your sourdough starter is runny, add less to the recipe. If it is thick, add more.
**Honey makes a softer bread. Err towards 10 tbsp for REALLY soft bread.
Check out our video making it at https://www.instagram.com/p/C51ivoUu7Rb/
Mixing dough:
Mix the first 5 ingredients. Use a danish dough whisk to give it an initial mix. It’s okay if your starter doesn’t completely dissolve. Add flour & hand mix with freshly and thoroughly washed hands. You don’t want your dough runny but you also don’t want dry clumps. Grab and squeeze your dough until it forms a ‘shaggy mass’. Add more water or more flour as needed. Don’t overthink this! Let the dough sit for an hour(ish) - whenever you get a free minute around that hour time mark - and then do 1 set of stretch & folds. Let it sit, covered (with a lid or Saran Wrap - *not* with a towel - towel will dry out your bread!) for 4ish hours.
Shaping:
Around that 4 hour mark, pour your dough onto a floured surface. Divide into four 900g (ish) dough balls (make sure you weigh this or your loaves will all be different sizes/ bake times won’t be consistent!). Shape as shown. Place on parchment paper pieces. Use the parchment as a sling to place into your bread pans. *Really dark metal bread pans always tend to burn my bread, so I use light aluminum pans or silicon pans*. Place bread pans into bread bags & secure with a twist tie or clip as shown. Place in fridge for 12-36 ish hours.
Prior to baking:
A few hours before baking, take your loaves out of the fridge (still bagged) to warm up & rise a bit. Preheat oven to 425 degrees. Also preheat a stone bar pan filled with water on your top most rack (the tops of my bread are prone to burning, so this prevents that from happening!). Just before placing your loaves in the oven, take them out of the bags and score the tops of your loaves with a sharp razor/ lam - this controls how they expand and controls the expansion in an aesthetically pleasing way. Bake for 25 min. Rotate the pans and bake for another 25min. (or longer) - internal temp should be at least 200 degrees F.
Enjoy your soft, delicious sandwich bread!!
TOTAL time: 19 hours
Serves: 4 loaves
Author: @Daily_Bread_Company
Artisanal, authentic, rustic sourdough loaves are great and delicious and DEFINITELY have their place, but more often than not, we choose to make sandwich bread for our kids — for sandwiches/ grilled cheese/ toast/ etc.! These freeze SO well and have only 4 ingredients — FOUR INGREDIENTS!
INGREDIENTS
- 2-3 cups active sourdough starter*
- 8-10 tbsp honey**
- 2 tbsp salt
- 8 tbsp olive oil
- 4-5 cups filtered water
- 12-14 cups unbleached bread flour
TIPS
*If your sourdough starter is runny, add less to the recipe. If it is thick, add more.
**Honey makes a softer bread. Err towards 10 tbsp for REALLY soft bread.
Check out our video making it at https://www.instagram.com/p/C51ivoUu7Rb/
Mixing dough:
Mix the first 5 ingredients. Use a danish dough whisk to give it an initial mix. It’s okay if your starter doesn’t completely dissolve. Add flour & hand mix with freshly and thoroughly washed hands. You don’t want your dough runny but you also don’t want dry clumps. Grab and squeeze your dough until it forms a ‘shaggy mass’. Add more water or more flour as needed. Don’t overthink this! Let the dough sit for an hour(ish) - whenever you get a free minute around that hour time mark - and then do 1 set of stretch & folds. Let it sit, covered (with a lid or Saran Wrap - *not* with a towel - towel will dry out your bread!) for 4ish hours.
Shaping:
Around that 4 hour mark, pour your dough onto a floured surface. Divide into four 900g (ish) dough balls (make sure you weigh this or your loaves will all be different sizes/ bake times won’t be consistent!). Shape as shown. Place on parchment paper pieces. Use the parchment as a sling to place into your bread pans. *Really dark metal bread pans always tend to burn my bread, so I use light aluminum pans or silicon pans*. Place bread pans into bread bags & secure with a twist tie or clip as shown. Place in fridge for 12-36 ish hours.
Prior to baking:
A few hours before baking, take your loaves out of the fridge (still bagged) to warm up & rise a bit. Preheat oven to 425 degrees. Also preheat a stone bar pan filled with water on your top most rack (the tops of my bread are prone to burning, so this prevents that from happening!). Just before placing your loaves in the oven, take them out of the bags and score the tops of your loaves with a sharp razor/ lam - this controls how they expand and controls the expansion in an aesthetically pleasing way. Bake for 25 min. Rotate the pans and bake for another 25min. (or longer) - internal temp should be at least 200 degrees F.
Enjoy your soft, delicious sandwich bread!!
Cinnamon Roll Sourdough Focaccia
Prep Time: 10 min
Fermenting Time: 12 hrs
TOTAL Time: 12 hrs 35 min
Serves: 6
Author: @Daily_Bread_Company
This bread combines the soft, airy texture of focaccia with the sweet, comforting flavors of a cinnamon roll. Made with swirls of cinnamon and a touch of brown sugar on a tangy sourdough base, it’s baked to a light, crisp finish.
INGREDIENTS
Dough
- 100 grams bubbly, active starter
- 360 grams filtered water
- 25 grams honey
- 450 grams all purpose flour
- 50 grams whole wheat flour
- 9 grams salt
Cinnamon Topping
- 6 tablespoons butter (melted)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Cinnamon Roll Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
TIPS
*If the dough is too wet in a stand mixer, let it rest for 10 minutes to relax the gluten.
**Use an 8x8 dish if no cast iron skillet is available, or a 9x13 pan for a thinner focaccia.
DIRECTIONS
- Combine active starter, water, & honey in large mixing bowl (or stand mixer*) until starter dissolves completely, creating a milky liquid.
- Mix in flour & salt until cohesive dough forms.
- Cover mixture & let rest for one hour.
- After resting, perform set of stretch & folds to smooth dough. Then, cover with damp towel or bowl cover & let bulk ferment on counter for 12 hours.
- After 12 hours, prepare a large cast iron skillet** by coating with 1 tablespoon olive oil. Transfer dough into oiled skillet, ensuring it’s coated in oil. Cover with damp towel for 1-2 hours until it becomes puffy.
- While dough rises, create cinnamon roll toppings.
- First, melt butter, brown sugar, & cinnamon in small saucepan until sugar & butter are fully combined. Allow to cool.
- Second, in small mixing bowl, whisk together glaze ingredients, adjusting consistency by adding more milk if too thick or more sugar for if too thin.
- Preheat oven to 425°F. When dough is puffy, dimple top with oiled fingers, spoon brown sugar butter mixture over it, & bake for 20 minutes.
- Allow focaccia to cool slightly, then pour glaze over focaccia, let set for at least 20 more minutes, then slice & enjoy!
Fermenting Time: 12 hrs
TOTAL Time: 12 hrs 35 min
Serves: 6
Author: @Daily_Bread_Company
This bread combines the soft, airy texture of focaccia with the sweet, comforting flavors of a cinnamon roll. Made with swirls of cinnamon and a touch of brown sugar on a tangy sourdough base, it’s baked to a light, crisp finish.
INGREDIENTS
Dough
- 100 grams bubbly, active starter
- 360 grams filtered water
- 25 grams honey
- 450 grams all purpose flour
- 50 grams whole wheat flour
- 9 grams salt
Cinnamon Topping
- 6 tablespoons butter (melted)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Cinnamon Roll Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
TIPS
*If the dough is too wet in a stand mixer, let it rest for 10 minutes to relax the gluten.
**Use an 8x8 dish if no cast iron skillet is available, or a 9x13 pan for a thinner focaccia.
DIRECTIONS
- Combine active starter, water, & honey in large mixing bowl (or stand mixer*) until starter dissolves completely, creating a milky liquid.
- Mix in flour & salt until cohesive dough forms.
- Cover mixture & let rest for one hour.
- After resting, perform set of stretch & folds to smooth dough. Then, cover with damp towel or bowl cover & let bulk ferment on counter for 12 hours.
- After 12 hours, prepare a large cast iron skillet** by coating with 1 tablespoon olive oil. Transfer dough into oiled skillet, ensuring it’s coated in oil. Cover with damp towel for 1-2 hours until it becomes puffy.
- While dough rises, create cinnamon roll toppings.
- First, melt butter, brown sugar, & cinnamon in small saucepan until sugar & butter are fully combined. Allow to cool.
- Second, in small mixing bowl, whisk together glaze ingredients, adjusting consistency by adding more milk if too thick or more sugar for if too thin.
- Preheat oven to 425°F. When dough is puffy, dimple top with oiled fingers, spoon brown sugar butter mixture over it, & bake for 20 minutes.
- Allow focaccia to cool slightly, then pour glaze over focaccia, let set for at least 20 more minutes, then slice & enjoy!
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