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Sourdough Jewish Rye Bread

Sourdough Jewish Rye Bread

· 15 Comments

Sourdough Jewish rye bread is more than just bread—it’s a timeless staple that carries rich history, bold flavor, and a touch of nostalgia from traditional Jewish bakeries. With its hearty crust, earthy rye flour, and the tang of natural sourdough fermentation, this bread has become a favorite among home bakers seeking authentic, deli-style loaves.

What Is Sourdough Jewish Rye Bread?

Traditional Jewish rye bread combines wheat flour, rye flour, and often caraway seeds, giving it its distinctive flavor. When baked as sourdough rye bread, wild yeast fermentation adds complexity, depth, and tang while improving shelf life. The result is a loaf that’s rustic, chewy, and packed with old-world charm.

Key Features of Authentic Jewish Rye Sourdough

Health Benefits – Sourdough rye bread is easier to digest, rich in fiber, and has a lower glycemic index than standard white bread.

Distinct Tangy Flavor – Natural sourdough fermentation creates a subtle tartness that pairs perfectly with the earthy notes of rye.

Caraway Seeds – A classic element in New York deli rye bread, adding aroma and authentic taste.

Hearty Crumb – Perfect for holding stacked deli meats and spreads without falling apart.

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Ingredients

You need the following ingredients to make this sourdough Jewish Rye Bread.

  • Bread flour
  • Rye flour: Dark rye flour is used in this recipe
  • Sourdough Starter: I used 100% hydration sourdough starter
  • Salt
  • Water
  • Honey
  • Carraway Seeds
  • Nigella seeds

See recipe card for quantities.

Instructions

In a large bowl, add sourdough starter, honey, and water, then add bread flour and rye flour. Set aside for 30 minutes.

  1. Step 1: Sourdough starter, honey and water
  1. Step 2: Bread flour, rye flour, caraway seeds,salt and nigella seeds
  1. Step 3: Dough ready for shaping
  1. Step 4: Cook in oven for x minutes at 450F

After adding salt, let the dough ferment for about 4-5 hours. Then shape the dough, refrigerate overnight, and bake the next morning. Enjoy!

How to Enjoy Sourdough Jewish Rye Bread

This versatile bread shines in many ways:

  • Classic Sandwiches – From pastrami on rye to a traditional Reuben, Jewish rye bread with caraway seeds is perfect for deli-style creations.
  • Toasted with Butter – A simple slice of sourdough rye toast highlights its earthy flavor.
  • Served with Soups – A hearty companion to matzo ball soup, chicken noodle, or lentil soup.

Baking Tips for the Best Jewish Rye Sourdough

  • Use a mature sourdough starter to achieve a strong rise and deep flavor.
  • Blend bread flour with rye flour—too much rye can make the loaf overly dense.
  • Add steam in the oven to create a crispy crust.

Why Jewish Rye Sourdough Bread Is Making a Comeback

As more people return to artisan baking, recipes like authentic Jewish rye bread are being celebrated again. Not only is it flavorful and versatile, but it also connects us to cultural traditions and the comforting taste of classic Jewish delis.

Top Tip

Always let your loaf cool completely before slicing—at least 2 to 3 hours. Rye flour holds more moisture than wheat, so cutting too soon can leave the crumb gummy. Patience gives you clean slices and the perfect deli-style texture.

FAQ

I have made this Sourdough Jewish Rye bread as part of BreadBakers event.

 

Question :Can I make Jewish rye bread without caraway seeds?

: Yes! Caraway seeds are traditional, but optional. If you don’t like their distinct flavor, simply leave them out. The bread will still have the classic tangy rye taste from the sourdough fermentation.

Looking for other recipes like this? Try these:

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5 from 9 votes

Sourdough Jewish Rye Bread

Sourdough Jewish rye bread is more than just bread— With its hearty crust, earthy rye flour, starter, and authentic, deli-style sourdough loaves.
Prep Time5 hours
Cook Time40 minutes
8 hours
Total Time13 hours 40 minutes
Course: Appetizer, Breakfast, Brunch
Cuisine: Jewish
Keyword: #sourdoughbread, Ryebread
Servings: 12 pieces
Calories: 167kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 360 grams bread flour 2 ¾ cups
  • 150 grams dark rye flour 1 ¼ cups
  • 395 grams water 1 ⅔ cups
  • 100 grams ripe sourdough starter ½ cup
  • 20 grams honey 1 Tbsp
  • 10 grams salt 2 tsp
  • 2 teaspoon caraway seeds 2 grams
  • 2 teaspoon Nigella seeds 2 grams
  • water for burshing
  • 1 teaspoon caraway seeds 1 gram
  • 1 teaspoon nigella seeds 1gram

Instructions

  • nstructions
  • In a bowl, add sourdough starter, honey, and water (380g), then mix well. To this, add bread flour, rye flour, caraway seeds, and nigella seeds, and set aside for 30 minutes.
  • Then add salt and the remaining 15g of water, and set aside for another hour.
  • Bulk Fermentation
  • After 1 hour, stretch and fold the dough. Repeat this process after another hour.
  • Let the dough rise until it has expanded by 75% This took my dough 2.5 hours.
  • If the room temperature is 80-85°F, it rises within less time. Expect longer rising time at lower dough/ambient temperatures.
  • Shaping and Final Proof
  • Scrape the dough out of your bowl or bucket onto a floured work surface and shape it based on the form of your proofing basket and baking vessel. If your dough is lacking tension (not holding its shape), feel free to do a pre-shape and 15-minute bench rest to strengthen it before the final shaping.
  • Place the dough seam-side up in a floured proofing basket. Cover and let the dough rise at room temperature for 20-40 minutes, then refrigerate overnight (8-16 hours). You can also bake the dough the same day if you proof for 1-2 hours at room temperature.
  • Next moring, brush the dough with water and sprinkle nigella seeds and caraway seeds and score and bake at 450F for 30 minutes with lid and without lid for 10 minutes or until dough register 200F. Make sure to cool the dough and slice and enjoy

Video

Nutrition

Calories: 167kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 326mg | Potassium: 87mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Sourdough Pineapple Mango  Muffins

· 20 Comments

Delicious sourdough Pineapple Mango Muffins, made with sourdough discard and tropical fruits, Pineapple and mango with a touch of cinnamon and vanilla extract.

If you have ever wondered what to do with your sourdough discard besides another loaf of bread, I have the perfect answer: Sourdough Pineapple Mango Muffins! These muffins are soft, moist, and bursting with tropical flavor. Imagine the sweet taste of ripe mango, juicy pineapple, and the subtle tang of sourdough—all in one bite. Pure sunshine in muffin form!

This recipe is an effortless way to use up sourdough discard and turn it into something truly special. Whether you are looking for a quick breakfast, an afternoon snack, or a fun treat for the kids, these muffins check all the boxes.

Why You Love These Muffins

These are freezer-friendly muffins and easy to make ahead.

Great way to use up sourdough discard without waste

Bursting with tropical flavors from mango and pineapple

Super moist and tender crumb, thanks to the fruit and sourdough

This was inspired by my other recipe on this site and pairs well with this amazing side dish recipe.

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Ingredients to make this sourdough pineapple mango muffins

Here are the simple ingredients to make these tropical sourdough muffins:

  • Sourdough discard – adds a tangy depth of flavor
  • Fresh mango – ripe and sweet for the best flavor
  • Pineapple –  here fresh  pineapple is used you can use canned (just make sure to drain well)
  • All-purpose flour –
  • Spelt flour : Give nuttiness  to the recipe
  • Brown sugar – for that rich sweetness
  • Eggs – for structure and moisture
  • Melted butter – keeps the muffins soft
  • Milk : add moistness to recipe
  • Baking powder + baking soda – to make them rise beautifully
  • Vanilla extract – for extra flavor
  • Cinnamon- gives a nice aroma

See recipe card for quantities.

Instructions

In a large mixing bowl, add the dry ingredients such as all purpose flour, spelt flour, brown sugar, granulated sugar, salt, baking powder, and cinnamon. Mix thoroughly to ensure even distribution

  1. Step 1: Dry ingredients, flour, light brown sugar, granulated sugar, salt, baking powder, and cinnamon
  1. Step 2: Wet ingredients: sourdough starter, milk, melted butter, eggs, vanilla extract

  1. Step 3: Muffin Batter with fresh pineapple and mango
  1. Step 4: Muffin batter ready for baking.

To medium bowl, add egg, milk, melted butter, sourdough starter, vanilla extract, and mix.

Combine both dry and wet ingredients and fold in fresh mango and pineapple pieces.

Then transfer to muffin and bake and enjoy.  If you want, you can add fresh pineapple and mango on top.

Substitutions

If you want you can subsitute fresh pineapple with canned pineapple.

Instead of brown sugar, you can use coconut sugar.

Also, melted butter can be replaced with coconut oil

Storage

You can store the muffins in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days.

Freeze for up to 3 months—just thaw and reheat before serving.

Serving Ideas

  • Spread with a little butter or cream cheese for extra indulgence.
  • Pair with coffee or tea for the perfect breakfast.
  • Top with a drizzle of honey or a sprinkle of coconut for a tropical touch.

Why Add Sourdough Discard to Muffins?

Sourdough discard adds a mild, tangy flavor, extra moisture, and a boost of nutrition to baked goods. Plus, it is an amazing way to reduce food waste and get creative with your starter.

These Sourdough Pineapple Mango Muffins are like a mini vacation in every bite. Soft, fruity, and lightly tangy, they are a delicious twist on a classic muffin recipe that your whole family will love!

Top Tip

Excess moisture from the fruits can make your muffins gummy instead of fluffy. After dicing, press the chunks gently between paper towels to remove extra juice. This simple step keeps your muffins light, tender, and perfectly baked.

FAQ

Question 1

Can I use frozen mango or pineapple instead of fresh Pineapple and Mango ?
Absolutely! Frozen fruit works well in this recipe. Just make sure to thaw and drain it completely before adding it to the batter. Pat it dry with paper towels to avoid extra moisture that could affect the texture of your muffins.

MuffinMonday is a group of bakers who gather monthly to bake muffins. Check out our muffins on our Pinterest board. Find links to past events and more about Muffin Monday on our home page.

These  Sourdough Pineapple Mango Muffins are made  for this month #MuffinMonday 

Looking for other recipes like this? Try these:

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5 from 15 votes

Sourdough Pineapple Mango Muffins

Delicious sourdough Pineapple Mango Muffins, made with sourdough discard and tropical fruits, Pineapple and mango with a touch of cinnamon and vanilla extract.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Keyword: #mangorecipes, #pineapplerecipes, Sourdough discard recipes, Sourdough Pineapple Mango muffins
Servings: 12 pieces
Calories: 152kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 1 cup 130g all-purpose flour
  • ¼ cup /40g Spelt flour
  • ½ cup / 110 sourdough starter/ discard
  • ⅓ cup + ½ tablespoon sugar / 75g sugar
  • 4 tablespoons 25 g brown sugar
  • ½ teaspoon 1g baking powder
  • ½ teaspoon 3g baking soda
  • ¼ teaspoon salt
  • ¼ cup 62g milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup chopped mango divided
  • 1 cup chopped pineapple divided
  • 4 tablespoons melted butter

Instructions

  • Preheat oven to 350° F degrees and grease your muffin pan with non-stick spray.
  • In a large mixing bowl, add all-purpose flour, spelt, baking powder, salt, cinnamon sugar, and brown sugar, and mix until combined.
  • In a separate bowl, add milk, sourdough discard/starter, egg, vanilla extract, and melted butter.
  • Begin adding the dry mixture to the wet mixture and stir until just combined. Make sure not over over-mix, even if a little flour is there, do not worry, leave it.
  • Add ¾ cup pineapple and ¾ cup mango, and gently fold them into the batter until they’re evenly mixed in the batter.
  • Using a tablespoon cookie dough scoop, scoop the batter into muffin cups, filling them ⅔ of the way full.
  • Sprinkle the rest of the pineapple and mango pieces on top of each muffin.
  • Bake in the oven at 400 degrees for 8 minutes or until slightly browned on the sides.
  • Remove muffins from tins and let them cool on a baking rack for 5 minutes before serving.
  • Store leftover sourdough pineapple and mango muffins an airtight container for up to 2 days.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 151mg | Potassium: 69mg | Fiber: 1g | Sugar: 13g | Vitamin A: 302IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Parmesan Pepper Sourdough Bread: A Bold Twist on a Classic

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Parmesan Pepper Sourdough Bread is a bakery-style artisan loaf that blends tangy sourdough with the nutty richness of Parmesan cheese and the warm spice of freshly cracked black pepper. This simple, step-by-step recipe guides you through mixing, fermenting, and baking to produce a golden, crusty loaf—perfect for pasta night, soup season, or elevating your sandwich game. Whether you’re an experienced baker or new to sourdough, this flavorful bread is sure to become a favorite in your kitchen.

There’s something irresistible about the crackle of a fresh sourdough loaf cooling on the counter. That golden crust, the tender crumb, the tangy aroma—it’s the bread that feels both rustic and refined. But sometimes, you want to push beyond the plain loaf and bring in flavors that make you stop mid-bite. That’s where Parmesan Pepper Sourdough comes in.

This bread combines the deep umami of aged Parmesan with the gentle heat and fragrance of freshly cracked black pepper. It’s the kind of loaf that pairs beautifully with a steaming bowl of soup, a charcuterie board, or just a generous swipe of salted butter. And, because it’s sourdough, you get that wonderful balance of tang and chew that only natural fermentation can deliver.

Other Parmesan cheese recipes include Olives Parmesan Sourdough Bread, Spiced Parmesan Crusted Brussels Sprouts

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Ingredients

You need the following ingredients to make this Parmesan Pepper Sourdough

  • Bread flour :  This recipe used  unbleached  bread flour.
  • Rye flour :  Rye flour adds nuttiness to the recipe.
  • Spelt flour : Spelt flour  adds extra nutrients  to the dough.
  • Sourdough starter : 100% of sourdough starter (1:1  flour to water ratio)
  • Salt : Adds flavor and control rate of fermentation.
  • Water :  80% hydration.
  • Freshly grated Parmesan cheese :  I used parmesan cheese.
  • Pepper :  Adds  flavor and taste to sourdough bread.

See recipe card for quantities.

Instructions to make

In a large bowl, add bread flour, spelt flour and rye flour and sourdough starter water and set aside  for 1 hour .

  1. Step 1: Sourdough Starter
  1. Step 2: Sourdough starter, bread flour, spelt flour, rye flour, parmesan cheese and pepper
  1. Step 3: Dough
  1. Step 4: Score and ready to bake.

Why Parmesan and Pepper Work So Well Together

Parmesan isn’t just cheese; it’s concentrated savoriness. Those crystals of aged dairy bring saltiness, nuttiness, and depth. Black pepper, on the other hand, brings an aromatic bite. Together, they cut through the mild sour tang of the dough, creating a loaf that’s both cozy and exciting.

The pepper doesn’t overpower; it lingers in the background, giving a little spark after each bite. Meanwhile, the Parmesan melts into the crumb, leaving pockets of cheesy goodness and infusing the loaf with rich, toasty notes.

Substitutions

Instead of Parmesan Pepper cheese, you can use other cheese like

Grana Padano or Pecorino Romano – Closest in taste and texture.

Asiago – Similar sharpness, slightly nuttier.

Nutritional Yeast (vegan) – Cheesy, umami flavor.

White Pepper – Milder but similar aroma.

Paprika or Chili Flakes – For color and spice (not same flavor, but adds heat).

Mustard Powder – Pungent kick.

Storage

For Short-Term (1–2 days): Keep at room temperature in a bread box, paper bag, or wrapped in a clean towel.

If you are planning to store for a week, then wrap in foil or plastic and store in the fridge (but this can make it stale faster).

For long-term storage Slice and freeze in a freezer bag (lasts up to 3 months). Thaw at room temperature or toast straight from frozen.

Serving Suggestions

With Pasta: Perfect alongside a creamy Alfredo or a simple olive oil and garlic spaghetti.

With Soup: Try it with tomato basil, minestrone, or roasted red pepper soup.

As a Sandwich: Layer with prosciutto, arugula, and a drizzle of balsamic glaze.

A Loaf Worth Sharing

This Parmesan Pepper Sourdough isn’t just bread—it’s an experience. The warm cheese aroma when you slice into it is enough to draw everyone into the kitchen. It’s bold without being overwhelming, sophisticated but still deeply comforting.

Whether you’re a seasoned baker or just dipping your toes into the world of sourdough, this recipe is a reminder of how a few thoughtful ingredients can transform a loaf from simple to unforgettable.

So, fire up that oven, crack some pepper, and let’s get baking.

Top Tip

I don't have freshly grated parmesan cheese? Can I use grated parmesan cheese?

Yes you can however freshness will be higher in grated parmesan cheese.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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5 from 20 votes

Parmesan Pepper Sourdough Bread: A Bold Twist on a Classic

ParmesanPepper Sourdough Bread is a bakery-style artisan loaf that blends tangysourdough with the nutty richness of Parmesan cheese and the warm spice offreshly cracked black pepper.
Prep Time5 hours
Cook Time45 minutes
8 hours
Total Time13 hours 45 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: #breakfast dishes, #cheese sourdough bread, #sourdoughbread
Servings: 12
Calories: 139kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

  • 2 cup /435g bread flour
  • ¼ cup /25g Spelt flour
  • ⅓ cup /40gRye flour
  • ½ cup /100g active sourdough starter 100% hydration
  • 6 cup / 385g warm water
  • 1 ½ teaspoon /10g salt
  • 1 ½ teaspoon / 3g freshly cracked black pepper adjust to taste
  • 1 cup / 100g freshly grated Parmesan cheese plus a little extra for topping

Instructions

  • In a large bowl, add starter, bread flour, spelt flour, rye flour , parmeasan, blackpepper and water( 375g water) and mix well and set aside for 45 min-1 hour.
  • Mix in the salt and rest of water and use your hands or a dough whisk to combine. It’ll be sticky—embrace it.
  • Cover the bowl and let it rest in a warm spot (around 75°F) for 3–4 hours. Every 1 hour, perform a set of stretch-and-folds to strengthen the dough. You’ll notice it becoming smoother and more elastic.
  • Turn the dough out onto a lightly floured surface. Shape into a round or oval loaf. Place it seam-side up into a floured banneton or a towel-lined bowl.
  • Preheat your oven to 475°F with a Dutch oven inside. Score your loaf, , and carefully transfer it into the hot pot. Bake 15 minutes covered then reduce the temperature to 450F and bake then 15 minutes covered. Then remove the lid and continue to bake uncovered until deep golden and crisp for 15-20 minutes. Until temperture

Video

Nutrition

Calories: 139kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 431mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 69IU | Calcium: 109mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Sourdough Birthday Cake Muffins

· 25 Comments

Sourdough Birthday Cake Muffins are a fun twist on traditional muffins—tender, lightly tangy from sourdough discard, and full of colorful sprinkles, reminiscent of birthday cake.

This is an easy recipe could easily make.by kids  This is a butter free recipe made with sourdough starter, vanilla extract, eggs, oil, and milk. This resembles a well-known grocery store muffin delicious,  You can try with sourdough discard or starter both will work here.

If you don’t have sourdough starter you can make this  Birthday cake Muffins.

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Ingredients

 You need following ingredients to make this sourdough birthday cake muffins.

  • Sourdough starter/ discard : I have used    100% hydration sourdough Starter  you can use discard too.
  • All purpose flour ; Use unbleached all purpose flour
  • Brown sugar : light brown sugar.
  • Sugar
  • Baking powder  : gives lift and softness to the muffin
  • Salt : Adds flavor to the muffin batter
  • Eggs : Add softness to the muffin batter
  • Sprinkles :  I used two types of sprinkles you can use any type .
  • Oil :  Canola oil is used in the recipe,
  • Milk :  2% Milk is used in the recipe
  • Vanilla Extract

See recipe card for quantities.

Instruction to make sourdough birthday cake muffins ?

In a large mixing bowl, add the dry ingredients such as  flour, brown sugar, granulated sugar, salt, and baking powder. Mix thoroughly to ensure even distribution

  1. Step 1: Dry ingredients, flour, light brown sugar, sugar salt, baking powder
  1. Step 2: Wet ingredients, sourdough starter, milk, oil, eggs, vanilla extract
  1. Step 3: Muffin Batter with sprinkles
  1. Step 4: Muffin batter ready bake at 400 F

In another bowl add egg, milk, sourdough starter, oil, vanilla extract, and mix

Combine both dry and wet ingredients and fold the sprinkles  .

Then transfer to  muffin and bake  and enjoy.  If you want, you can add sprinkles on top.

Variations to this Sourdough Brithday Cake Muffins

Here are the few variations of Sourdough Brithday cake muffins

  1. SourdoughFunfetti + Cream Cheese Swirl
  • Add dollops of lightly sweetened cream cheese to the batter and swirl with a knife.
  • Topping: Sprinkle crushed golden Oreos before baking.

2. Sourdough Chocolate Confetti

  • Replace ¼ cup of flour with cocoa powder.
  • Add white chocolate chips + rainbow sprinkles.
  • Optional: A little espresso powder deepens the chocolate flavor.

3. Sourdough Lemon Confetti Poppy Seed

  • Add zest of 1 lemon + 1 tablespoon lemon juice to the wet ingredients.
  • Replace vanilla with lemon extract.
  • Stir in 1 tablespoon poppy seeds and pastel sprinkles.

4. Sourdough Strawberry Milk Muffins

  • Use freeze-dried strawberries crushed into powder (2 tbsp) in the dry mix.
  • Swap milk for strawberry milk or add a touch of strawberry extract.
  • Pink sprinkles or dried strawberry pieces for topping.

5. Sourdough Gluten-Free Almond Funfetti

  • Use a gluten-free flour blend + ½ cup almond flour.
  • Add ½ teaspoon almond extract along with vanilla.
  • Top with slivered almonds and colorful sprinkles.

6. Sourdough Vegan Birthday Cake Muffins

  • Replace eggs with 2 flax eggs (2 tablespoon flaxseed + 6 tablespoon water).
  • Use plant-based milk and oil instead of butter.
  • Coconut whipped cream topping post-bake for flair.

7. Sourdough Peanut Butter Cup Funfetti

  • Swirl ⅓ cup natural peanut butter into the batter.
  • Add mini chocolate chips and sprinkles.
  • Top with chopped mini peanut butter cups before baking.

Storage

Store  sourdough birthday cake muffins at room temperature in an airtight container for 2-3 days or refrigerate for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.

Points to Remember

You can use plain whole milk yogurt or Greek yogurt with sourdough starter or discard.

Do not overmix the batter, or it won’t rise. Bake at 400°F or higher for a good dome shape and fill the muffin tin ⅔ full.

Adjust baking time based on muffin size: 8 minutes for mini muffins, 12-15 minutes for standard ones. Increase time as you needed.

If the batter is dry, add extra milk, starting with 1 tablespoon at a time.

This is an optional step , letting the mixed batter sit for 20–30 minutes before baking can help hydrate the flour and let the discard slightly ferment for added flavor and softness.

Fold in white chocolate chips or top with a crumble for a bakery-style finish.

Drizzle with a quick glaze (powdered sugar + milk + vanilla) or use a whipped cream cheese frosting to really make it feel like birthday cake.

.

This  Sourdough Birthday cake Muffins is made  for this month #MuffinMonday 

MuffinMonday is a group of bakers who gather monthly to bake muffins. Check out our muffins on our Pinterest board. Find links to past events and more about Muffin Monday on our home page.

  • ABC Muffins from A Day in the Life on the Farm
  • Banana Cream Cheese Muffins from Passion Kneaded
  • Panettone Muffins from Karen's Kitchen Stories
  • Raspberry Muffins from A Messy Kitchen
  • Roasted Strawberry Muffins from Food Lust People Love
  • Sourdough Birthday Cake Muffins from Zesty South Indian Kitchen
  • Strawberry Ricotta Jumbo Muffins with Ricotta Glaze from Jolene's Recipe Journal

    • FAQ

    Question 1

    How can I prevent bleeding to sprinkles in muffins?
    Just blend the sprinkles not mix so hardly so that it won't bleed while baking.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 21 votes

    Sourdough Birthday Cake Muffins

    Sourdough Birthday Cake Muffins are a fun twist on traditional muffins—tender, lightly tangy from sourdough discard, and full of colorful sprinkles, reminiscent of birthday cake.
    Prep Time10 minutes
    Cook Time8 minutes
    Total Time18 minutes
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Keyword: #birthdaycakemuffins, #Muffinrecipes, Funfetti recipes, sourdough brithdaydcakemuffins, Sourdough discard recipes, Sourdough starter, Sprinkle recipes
    Servings: 24 mini muffins
    Calories: 75kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 2 cup 250g all-purpose flour can use whole wheat flour if you want
    • 4 tablespoon 60g sugar
    • 4 tablespoon 56g brown sugar
    • 2 teaspoon 6g baking powder
    • ¼ teaspoon salt
    • ⅔ cup 128g milk
    • ½ cup 100g Sourdough Starter/Discard
    • 2 egg
    • 1 ½ teaspoon vanilla extract
    • 4 tablespoon vegetable oil or your favorite oil
    • ¼ cup + 1 tablespoon rainbow sprinkles

    Instructions

    • Preheat oven to 400° F degrees and grease your muffin pan with non-stick spray.
    • In a large mixing bowl add flour, baking powder, salt, sugar, and brown sugar and mix until combined.
    • In a separate bowl add milk, sourdough discard/starter, egg, vanilla extract, and oil.
    • Begin adding the dry mixture to the wet mixture and stir until just combined. Make sure not over mix even if little flour mix are there, do not worry leave it.
    • Add ¼ cup of rainbow sprinkles and gently fold into the batter until they’re evenly mixed in the batter.
    • Using a tablespoon cookie dough scoop, scoop the batter into muffin cups, filling them ⅔ of the way full.
    • Sprinkle additional rainbow sprinkles on top of each muffin.
    • Bake in the oven at 400 degrees for 8 minutes or until slightly browned on the sides.
    • Remove muffins from tins and let them cool on a baking rack for 5 minutes before serving.

    Video

    Notes

    Store leftover birthday cake muffins in an airtight container for up to 3 days.

    Nutrition

    Calories: 75kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 68mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 31IU | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Khameeri  Roti

    · 12 Comments

    Introducing Sourdough Khameeri Roti with sourdough vibes! Yes, this Khameeri roti is made with sourdough starter, you can use the discard too.

    Khameeri roti—literally “fermented bread”—is a traditional Indian flatbread that gets its signature flavor and texture from fermentation, historically using natural yeast. Using sourdough discard is a perfect modern twist: the natural wild yeasts add tang, softness, and a slightly chewy interior.

    Origins of Khameeri Roti – A Mughal Classic

    Khameeri Roti, has its origins in the North Indian Mughal Empire. Even its name is derived from the Urdu term "Khameer" (ख़मीर), for yeast—testifying to its being one of the oldest leavened breads of the region

    Street Life & Traditional Bakers

    In Mughal times and far beyond, this soft, lightly sour flatbread was a favorite in royal courts and street bread sellers sold it fresh, especially in city centers such as Old Delhi.

    Mughal Tables & Modern Revival

    Khameeri Roti was more or less always paired with rich Mughlai fare such as nihari, korma, and kebabs. Even now, it continues to be a popular flatbread in restaurants and homes—although most cooks now make it quicker using commercial yeast rather than natural fermentation. Then: Roasted at home in domestic tandoors or clay ovens.

    Now: Typically cooked on a tawa (griddle), skillet, or oven, but keeping the characteristic puffed, golden, and chewy texture.

    This was inspired by my sourdough Phulka/roti recipe on this site, and pairs well with this amazing sidedish recipe.

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    Ingredients

    You need following ingredients to make  this Khameeri Roti with sourdough starter/discard.

    • 1 cup/130g Whole  wheat flour
    • 1 cup/ 130g All-purpose flour
    • ⅓ cup 75g Sourdough starter (100% Hydration of Whole wheat starter)
    • ½ teaspoon / 5g Salt
    • 1 tsp/ 5g Sugar
    • ½ tsp   Baking powder
    • ¼ teaspoon  Baking soda
    • ½ cup + 2 tablespoon / 125g  Water

    See recipe card for quantities.

    Instructions to make Sourdough Khameeri Roti

    In a bowl add whole wheat flour, all-purpose flour, sugar  salt sourdough starter and water, and combine well to form a dough.

    Set aside for 2 hours.

    Divide the dough into 4 equal pieces and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.

    Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.

    Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see brown spots in direct flame.

    Enjoy the Khameeri Roti with sourdough starter /discard.

    1. Step 1: Combine sourdough starter/ discard with water. Then add flours, salt, sugar, baking powder, baking soda .
    1. Step 2: Mixeverything to form a dough set aside for two hours

    3. Set aside the dough for 2 hours fermentation at room temperature

    5. After two hours of fermentation at room temperature

    4. Divide the dough into 4 equal pieces

    6: Divide the dough into 4 pieces

    Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.

    Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.

    Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see brown spots in direct flame.

    Enjoy the Khameeri Roti with sourdough starter /discard.

    Variations for this Sourdough Khameeri Roti

    You can convert it into a  savory delight where spiced minced meat is stuffed into the fermented dough.

     You can change this simple Khameeri roti  by adding aromatic and lightly sweet roti, roti includes saunf (fennel seeds).

    Fill with garlic and cheese to make stuffed Khameeri roti.

    I have made this Khameeri roti is part of Bread baker’s event “ Indian bread”

    Storage

    Sourdough Khameeri Roti can be stored effectively to maintain its softness, flavor, and quality. For short-term storage of 1 to 2 days, allow the rotis to cool completely after cooking, then wrap them in a clean kitchen towel or foil and place them in an airtight container or ziplock bag at room temperature, away from direct sunlight.

    It's best not to refrigerate during this period, as refrigeration can dry out the bread more quickly than room temperature. For medium-term storage of up to 5 days, refrigerate the cooled rotis by wrapping them in foil or parchment and placing them in an airtight container.

    Reheating on a skillet or tawa with a few drops of water can help restore softness. For long-term storage, up to 1 to 2 months, freeze the rotis by cooling them completely, layering parchment paper between each to prevent sticking, wrapping the stack in foil, and placing it in a freezer-safe bag or container.

    When ready to use, thaw at room temperature for 30 to 60 minutes or reheat directly on a hot tawa or in the microwave wrapped in a damp paper towel. To ensure the best results, avoid trapping moisture during storage, and never store rotis while they are still warm, as this can lead to spoilage or mold.

    I have made this Khameeri roti is part of Bread baker’s event “ Indian bread”

    Top Tip

    You can add ghee or butter to serve warm Sourdough khameeri Roti.

    FAQ

    Question 1

    Can I make it just with Whole Wheat flour or all purpose flour alone?
    Yes you can make it.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 7 votes

    Sourdough Khameeri Roti

    Introducing SourdoughKhameeri Roti with sourdough vibes! Yes, this Khameeri roti is made withsourdough starter, you can use the discard too.
    Prep Time2 hours
    Cook Time10 minutes
    Total Time2 hours 10 minutes
    Course: Appetizer, Breakfast, Brunch
    Cuisine: American
    Keyword: Sourdough discard recipes, Sourdough khameeri roti, Sourdough starter
    Servings: 4 pieces
    Calories: 239kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 1 cup 130g Whole wheat flour
    • 1 cup 130g All-purpose flour
    • ⅓ cup 75g Sourdough starter 100% Hydration of Whole wheat starter
    • ½ teaspoon 5g Salt
    • 1 teaspoon 5g Sugar
    • ½ teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • ½ cup + 2 tablespoon / 125g Water

    Instructions

    • In a bowl add whole wheat flour, all-purpose flour , baking powder, baking soda, sugar, salt, sourdough starter and water, and combine well to form a dough.
    • Set aside for 2 hours. You can refrigerate the dough either.
    • Divide the dough into 4 equal pieces ( 130g ) and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.
    • Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.
    • Once you spread half of the dough heat a griddle or tawa. When you sprinkle water, it will sizzle and jump, that is sign that your girdle is ready. Before placing the dough disc make sure to brush the side with water so that it will stick to the griddle.
    • Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side for another 1 minute or until you see bubble.
    • Place directly into the flame. Khameeri roti will puffed up. While doing this make sure to hold it with ladle so that it won’t fall down.
    • Remove from the fire and transfer to a tortilla container. Close the lid immediately and this will make steam to trap inside and make soft.
    • This step is optional, if you want you can brush them with oil or ghee. From next one onwards you need to brush only one side which spacing upward. Continue to cook chapati until you finish the entire dough.
    • You can store sourdough Khameeri roti at room temperature for one -day and reheat in microwave for 15 seconds before serving
    • Enjoy with side dishes like chicken curry or chickpea curry.

    Video

    Nutrition

    Calories: 239kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 363mg | Potassium: 193mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Calcium: 38mg | Iron: 3mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Spinach Pide

    · 14 Comments

    Sourdough Spinach Pide is a delicious Turkish-style flatbread with a crispy yet chewy sourdough crust, filled with a savory spinach and cheese mixture. This version incorporates natural sourdough fermentation, giving the dough a deep flavor and slight tanginess.

    A little bit about Pide

    Pide is a traditional Turkish flatbread that has been a staple of Anatolian cuisine for centuries. Often referred to as "Turkish pizza," it is characterized by its oval shape and a variety of savory toppings, including meats, cheeses, vegetables, and eggs.
    Lately, pide has gained international recognition, often compared to pizza but with a distinct preparation and taste. Variations now include vegetarian options, seafood toppings, and sourdough-based doughs like sourdough spinach pide, which blends traditional techniques with modern fermentation methods.
    If you are looking for another version of Pide, here is one for you. Ramadan pidesi.

    [feast_advanced_jump_to]

    How to make this Sourdough Spinach pide

    You need the following ingredients to make this sourdough spinach pide.

    • All-purpose flour : All-purpose flour works well here
    • Sourdough starter: Use 100% hydration sourdough starter
    • Salt: Salt adds flavor and controls fermentation.
    • Honey : adds sweetness to the recipe
    • Olive oil : Use extra virgin olive oil
    • Water : you need 65%hydration for this recipe.
    • For filling
    • Spinach: You can use fresh or frozen spinach
    • Aleppo pepper : Use any crushed pepper
    • Onion: Used chopped red onion
    • Olive oil
    • Salt and pepper to taste
    • Cumin seeds crushed or grounded

    See recipe card for quantities.

    Instructions

    First you need to make pide dough and then make the filling
    To make the pide dough, mix sourdough starter, water, olive oil and honey and set aside for set aside for 1 hour
    And stretch and fold and then set aside for 1 hour. Continue stretch and fold for another 2 hours.

    1. Step 1: Dry ingredients
    1. Step 2: Sourdough Starter
    1. Step 3: Dough after mixing
    1. Step 4: Dough Ready for shaping

    While dough is resting make filling, first add olive oil and onion and then once it become transparent add spinach, salt, pepper, Aleppo pepper cook until the spinach is wilted.
    After 4 hours divide the dough and shape it into pide and fill it with cheese, spinach onion spice mixture and goat cheese.
    Bake at 450F for 12 minutes.
    And enjoy.

    Variations

    Spinach and Cheese with Garlic and Pine Nuts: A blend of spinach, garlic, feta cheese, mozzarella, and pine nuts. The garlic adds a rich, aromatic depth, and the pine nuts .


    Spinach, Ricotta, and Sun-Dried Tomatoes: Combine spinach, ricotta cheese, and chopped sun-dried tomatoes. The tangy and slightly sweet flavor of sun-dried tomatoes complements the creamy ricotta and earthy spinach.

    Spinach and Feta with Fresh Herbs: Spinach, feta cheese, and a variety of fresh herbs like oregano, dill, or parsley. Fresh herbs add a burst of freshness to the rich flavors of the spinach and cheese.


    Spinach, Mushrooms, and Ricotta: Sauté spinach and mushrooms together with some garlic and onions. Add ricotta cheese to bind it all together.


    Spinach and Sautéed Leeks with Gruyère Cheese: Use leeks sautéed with butter, combined with spinach and melted Gruyère cheese. The leeks offer a milder, sweeter onion flavor, and Gruyère adds richness and a slightly nutty taste.


    Spinach, Potato, and Caramelized Onion: Combine spinach, boiled and mashed potatoes, and caramelized onions. The potatoes make the filling hearty and comforting, while the caramelized onions bring sweetness.
    Spinach, Artichoke, and Parmesan: A creamy mixture of spinach, artichoke hearts, and a mix of Parmesan and cream cheese for a richer filling.


    Spinach and Spicy Sausage (Sucuk or Chorizo): Combine spinach with crumbled spicy sausage like sucuk (Turkish sausage) or chorizo for a savory, spicy twist.

    Storage

    Sourdough Spinach pide taste better when it is consume fresh. If you plan to eat it within a day or two, simply wrap the freshly baked pide in plastic wrap or aluminum foil and store it at room temperature. For longer storage, refrigerate the leftovers by tightly wrapping them and placing them in an airtight container, where they’ll stay fresh for 3–4 days.
    If you want to keep it for a longer period, freezing is an excellent option—just wrap the pide well in plastic wrap or foil, place it in a freezer-safe bag, and store it for up to 2–3 months. To reheat, use the oven or skillet for the best texture, ensuring it retains its crispy crust and delicious fillings.

    Top Tip

    Let your dough rest fully to develop flavor and structure.
    Don’t rush the fermentation process! Giving your sourdough dough ample time (at least 6–8 hours or overnight in the fridge) allows the gluten to develop and brings out that signature sourdough tang. A well-fermented dough will be easier to shape and bake up beautifully crisp and airy.

    Frequently Asked Questions (FAQ)

    1. Can I use the store-bought dough instead of sourdough


    Yes, you can use pizza or flatbread dough with yeast. However, you’ll miss out on the deep, tangy flavor that comes from natural sourdough fermentation.

    2. Can I make it vegan?

    Yes! Just swap out the cheeses for your favorite plant-based alternatives or use a hearty filling of seasoned vegetables and nuts.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 14 votes

    Sourdough Spinach Pide

    Sourdough Spinach Pide is a delicious Turkish-style flatbread with a crispy yet chewy sourdough crust, filled with a savory spinach and cheese mixture. This version incorporates natural sourdough fermentation, giving the dough a deep flavor and slight tanginess
    Prep Time7 hours
    Cook Time15 minutes
    Total Time7 hours 15 minutes
    Course: Appetizer, Breakfast, Brunch
    Cuisine: Turkish
    Keyword: #cheese sourdough bread, Pide Recipes, Spinach sourdough bread
    Servings: 8 pieces
    Calories: 233kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • For the Sourdough Dough:
    • 250 g 2 cups all-purpose or bread flour
    • 100 g ½ cup active sourdough starter
    • 125 ml ½ cup water
    • 2 tablespoon olive oil
    • 1 teaspoon salt
    • 2 teaspoon honey
    • For the Spinach Filling:
    • 2 cups fresh spinach chopped
    • ½ cup feta cheese crumbled
    • ½ cup Parmesan cheese
    • 1 small onion finely chopped
    • ¼ teaspoon cumin powder
    • ¼ teaspoon chili powder
    • ½ teaspoon Aleppo red pepper flakes optional
    • 1 tablespoon olive oil
    • Salt & pepper to taste

    Instructions

    • Prepare the Dough:
    • In a bowl, mix sourdough starter, flour, water, olive oil, sugar, and salt. Knead until smooth.
    • Cover and let it rest for 6-8 hours at room temperature or overnight in the fridge.
    • Prepare the Filling:
    • Sauté onion in olive oil until soft.
    • Add chopped spinach and cook until wilted. To this add cumin powder, chili powder and Pepper powder. Let it cool.
    • Assemble the Pide:
    • Preheat oven to 450°F (230°C).
    • Roll out the dough into an oval shape on a floured surface.
    • Spread the spinach filling in the center, leaving edges uncovered. To this add goat cheese and Aleppo pepper flakes.
    • Add Parmesan cheese and fold the sides over slightly, pinching the ends to create a boat shape.
    • Bake:
    • Transfer to a baking sheet and bake for 12-15 minutes or until golden brown.
    • Serve:
    • Drizzle with olive oil or a squeeze of lemon. Enjoy warm!

    Video

    Nutrition

    Calories: 233kcal | Carbohydrates: 29g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 509mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Carrot Raisin Loaf

    · 19 Comments

    Sourdough Carrot Raisin Loaf is such a cozy, flavorful loaf. It has a nice balance of tanginess from the sourdough discard/ starter, natural sweetness from the carrots and raisins, with a touch of apple pie spice.

    Why do carrots and raisins work well?
    Carrots and raisins pair well together because they naturally balance each other's flavors and textures. Carrots bring a light, earthy sweetness, and a satisfying crunch, while raisins add a deeper, concentrated fruity sweetness and a chewy texture. This contrast creates an enjoyable eating experience, as the crisp bite of the carrot complements the soft chewiness of the raisin. Additionally, the bright orange color of carrots alongside the dark hues of raisins adds visual appeal to any dish, making the combination not only tasty but also attractive.
    Beyond flavor and texture, carrots and raisins also complement each other nutritionally. Carrots are rich in fiber and beta-carotene, which supports eye health, while raisins provide natural sugars, iron, and potassium for an energy boost. Together, they create a well-rounded and wholesome pairing that appears in many popular recipes, such as carrot raisin salads, baked goods, especially in the beloved carrot cake. Adding elements like citrus juice or warm spices can further enhance their flavors, making this classic combination even more delightful.

    This was inspired by my carrot sourdough bread in this site.

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    How to make this Sourdough carrot raisin sourdough loaf?

    Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.

    • All purpose flour : Use unbleached all purpose flour
    • Sourdough starter/ discard : Use any sourdough starter especially 100% hydration sourdough starter work well.
    • Sugar : Adds sweetness to the loaf
    • Carrot : Freshly carrot taste for this recipe
    • Vegetable oil : I used canola oil. You can use any favorite oil
    • Milk : 2% milk is used in this recipe.
    • Apple pie spice: You can use any pie spice of your choice or even cinnamon to work well for this recipe.
    • Leavner: Both baking soda and baking powder is used in the recipe.
    • Salt : adds a flavor boost to the loaf
    • Eggs : Bring moistness
    • Raisins: I used dark raisins, but you can use golden raisins too
    • Pecans: This recipe uses non-toasted pecans you can use toasted one too.

    See recipe card for quantities.

    Instructions

    First, mix in the dry ingredients: flour, baking soda, baking powder, salt, and apple pie spice.
    In a large bowl, add oil, milk, sourdough starter/discard, eggs, and sugar and mix well.

    1. Step 1: Combine all flour, salt , baking powder and baking soda and spices into a large bowl and combine thoroughly with mixture
    1. Step 2: Wet ingredients with sugar
    1. Step 3: Carrot, raisins and pecans
    1. Step 4: Transfer to prepared pan and set aside for baking.

    To this, add flour-baking soda-baking powder, and apple pie spice mix. Then, finally, fold in carrots, raisins, and pecans and combine everything.
    Transfer to a loaf pan and bake it in a pre-heated oven, and enjoy

    Variations to Sourdough Carrot Raisin Loaf

    Carrot Raisin Sourdough with Honey or Maple: Drizzle a bit of honey or maple syrup into the dough or brush on top before baking. Adds depth to the sweetness and gives the crust a nice caramelization.
    Whole Wheat Carrot Raisin Sourdough: Substitute part or all of the bread flour with whole wheat flour. More rustic, hearty flavor, and boosts the fiber content.
    Carrot Raisin and Seed Sourdough: Add sunflower seeds, pumpkin seeds, or flaxseeds. Seeds give a nutty crunch and extra nutrition.

    Carrot Raisin Sourdough with Cream Cheese Swirl: Incorporate a swirl of lightly sweetened cream cheese before baking. It gives it a rich, indulgent twist — like a sourdough carrot cake!

    Storage

    For sourdough carrot loaf storage, let it cool fully, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week, but make sure it is well wrapped to prevent it from drying out. For freezing, wrap the whole loaf or individual slices in plastic wrap and place in a freezer bag—loaf will freezes well for up to 3 months. Just thaw at room temperature or warm it up in the toaster or microwave when ready to eat!

    I have made this bread as part of Bread baker’s event Carrot Bread hosted by me this month.

    FAQ

    Question 1

    Do I need to use toasted nuts for this recipe?
    No, you can use non-toasted nuts too. If you are not fan of nuts then add raisins only

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 13 votes

    Sourdough Carrot Raisin Loaf

    Sourdough Carrot Raisin Loaf is such a cozy, flavorful loaf. It has a nice balance of tanginess from the sourdough discard, natural sweetness from the carrots and raisins with touch of apple pie spice
    Prep Time20 minutes
    Cook Time50 minutes
    Total Time1 hour 10 minutes
    Course: Appetizer, Breakfast, Brunch
    Cuisine: American
    Keyword: #sourdoughdiscardrecipes
    Servings: 12 pieces
    Calories: 172kcal

    Ingredients

    • 2 cups of all-purpose flour
    • ½ cup sourdough discard/ starter
    • ¾ cup granulated sugar
    • 1 ½ teaspoons baking soda
    • ¼ teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon apple pie spice
    • 1½ cups shredded carrot
    • 2 eggs
    • ¾ cup vegetable oil
    • ¼ cup milk
    • ½ cup raisins
    • ½ chopped pecans

    Instructions

    • Preheat oven to 350˚F. Line a 9x5 loaf pan with parchment paper.
    • In bowl whisk the dry ingredients, flour, salt, baking powder, baking soda and apple pie spice and set aside
    • In a large bowl add oil, milk, eggs, sugar, and sourdough starter and mix well
    • To this the dry ingredients to the wet mixture. Fold in carrot, pecans and raisin and mix just until combined.
    • Pour into prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.

    Video

    Nutrition

    Calories: 172kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 260mg | Potassium: 150mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2721IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Pain de Campagne (French country bread)

    · 19 Comments

    Delicious Pain de Campagne( French country bread) made with sourdough starter and three different flours, bread flour, rye, spelt flour salt, and water. It has a crisp, golden crust and a soft, airy crumb with a slightly tangy flavor due to natural fermentation.

    You could bake this bread exclusively for the rest of your life and never feel like you are missing out. It utilizes the sponge, or poolish, method—a low-maintenance alternative to a traditional sourdough starter.No constant feedings, minimal planning, and flexibility, yet outstanding bread. If you have been searching for a way to achieve that perfectly crusty, airy, French-style loaf, look no further.

    Here is a few other rustic loaf recipes Simple Sourdough bread With All-purpose flour, Beginner Sourdough Bread

    [feast_advanced_jump_to]

    How to make this Pain de Campagne?

    You need the following ingredients to make this bread.

    • Artisan Bread flour:This high-protein flour is ideal for making rustic, crusty loaves with a chewy texture and open crumb.
    • Spelt flour: with a mild, slightly sweet, and nutty flavor, spelt flour adds depth to bread while maintaining a light texture.
    • Rye Flour: has a distinct earthy flavor and dense texture resulting in a more compact crumb and a chewy bite.
    • Salt: functions as more than just a flavor enhancer, salt strengthens gluten structure and helps regulate fermentation in bread dough.
    • Sourdough Starter: A natural leavening agent made from fermented flour and water, a sourdough starter contains wild yeast and bacteria.
    • Water: Essential for hydrating flour and activating gluten, water plays a crucial role in dough development.

    See recipe card for quantities.

    Instructions to make Pain de Campagne.

    In a large bowl, add a sourdough starter, water, bread flour, spelt flour and rye flour mix well, and set aside.
    After 30 minutes add salt and set aside for 1 hour and then do stretch and fold the dough.

    1. Step 1: Bread flour, spelt flour, rye flour, sourdough starter, water
    1. Step 2: Add salt and set aside for 1 hour
    1. Step 3: Dough before shaping
    1. Step 4: Dough after a score and ready to bake.

    Then after 2 hours stretch, fold the dough, set aside 1 hour, and then shape the dough, and refrigerate overnight.
    The following morning, score the dough and bake it.

    Variation to this Pain de Campagne?

    Pain de Campagne is a rustic sourdough-based bread with a crisp crust and open crumb. Here are some variations to enhance its flavor and texture:

    Fermentation Variations :
    Long Cold Ferment: Refrigerate overnight (12-24 hours) for improved flavor and crust.
    Short Ferment: Use a touch of commercial yeast with the sourdough starter for a faster rise.

    Flour Variations
    Traditional Blend: Mix white bread flour with whole wheat (10–30%) or rye (5–15%) for depth of flavor.
    Ancient Grains: Add spelt, einkorn, or Kamut for a nutty, hearty taste.
    Seeded Version: Incorporate flaxseeds, sesame seeds, or sunflower seeds into the dough for crunch.

    Hydration Adjustments
    Higher Hydration (75–80%): Creates a more open crumb and chewier texture.
    Lower Hydration (65–70%): Yields a denser loaf that is easier to manage for beginners.

    Flavor Additions
    Herbs & Aromatics: Rosemary, thyme, or roasted garlic.
    Olives & Nuts: Kalamata olives, walnuts, or hazelnuts.
    Dried Fruits: Figs, apricots, or cranberries for a slightly sweet version.

    Storage

    For short-term storage like 1-2 days store at room temperature in a paper bag or bread box to keep the crust crisp.
    For Medium-Term (3–5 Days) storage wrap in a clean kitchen towel and place in a bread bag.
    If necessary, refresh by reheating in a 350°F (175°C) oven for 5–10 minutes.
    Long-Term (Freezing for Up to 3 Months): Slice the bread before freezing for easy access.
    Wrap tightly in plastic wrap or foil, then place in an airtight container or freezer bag.
    Reheat slices in a toaster or whole loaves in a preheated oven at 350°F (175°C) for 15–20 minutes.

    Top Tip

    This is a forgiving recipe, which means you can just mix all ingredients and set aside at room temperature for 5 hours refrigerate overnight, and next morning shape, score, and bake.



    Baking Schedule
    6.30 PM: Mix the flour (bread flour, rye flour, spelt flour ) sourdough starter and water. Set it aside.
    7.00 PM. Add salt then add coconut water and set aside.
    8.00 PM: Stretch and fold the dough.
    10.00 PM. Do a second stretch and fold the dough!
    11.00 PM: Shape the dough .
    10.30 PM: Refrigerate the dough overnight.
    Next morning
    8.00 AM: Score and bake the bread.

    Ingredients Baker's %
    Artisan bread flour 85
    Spelt flour 5
    Rye flour 10
    Salt 2
    Sourdough starter 20
    Water75

    I have made this Pain de Campagne ( French country bread ) with sourdough as part of Bread Baker’s this month's event ‘ French Bread.”

    FAQ

    Question 1

    Can I use whole wheat flour instead of rye and spelt flour in this recipe?
    Yes, you can.

    Looking for Similar recipes like this? Try these:

    Print Recipe
    5 from 14 votes

    Pain de Campagne (French country bread)

    Delicious Pain de Campagne/ French rustic bread made with sourdough starter and three different flours, bread flour, rye, aspelt flour salt and water. It has a crisp, golden crust and a soft, airy crumb with a slightly tangy flavor due to natural fermentation.
    Prep Time5 hours
    Cook Time50 minutes
    Resting the dough8 hours
    Course: Breakfast
    Cuisine: French
    Keyword: #sourdoughbread, Pain de Campagne
    Servings: 12 pieces
    Calories: 152kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 3 ¼ cups / 425g Artisan Bread flour
    • ¼ cup / 25g Rye flour
    • ⅓ cup / 50g Spelt flour.
    • ½ cup / 100g sourdough starter
    • 1.75 tsp/ 10g salt

    Instructions

    • First make active sourdough starter
    • Make Dough
    • In a bowl, add water (365g) and mix sourdough starter. Then add bread flour , spelt, rye flour, and mix . Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
    • Then add salt and rest of water (10g). Mix well and cover the dough again and set aside for an hour
    • Stretch and fold.
    • Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
    • Two ways to complete the process from here, either cover the dough with plastic paper and refrigerate overnight and next morning continue from here. In that case after shaping keep the dough at room temperature for 2 hours and score and bake.
    • Otherwise continue the step from here.
    • Shaping the dough
    • After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
    • Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
    • Cold proof
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • Score and Bake
    • When you are ready to bake preheat oven to 475°F.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Bake the bread at 475°F for 15 minutes.
    • Turn the heat down to 450°F and cook for 15 minutes.
    • After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven enjoy with some butter

    Video

    Nutrition

    Calories: 152kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 58mg | Potassium: 42mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Spelt Coconut Sourdough Bread

    · 27 Comments

    Delicious spelt coconut sourdough bread is a delightful fusion of ancient grains and tropical flavors, combining the earthy nuttiness of spelt with the subtle sweetness of coconut.

    Spelt, an ancient relative of modern wheat, is celebrated for its rich, nutty taste and high fiber content. Paired with the creaminess and hint of sweetness from coconut, the result is a loaf that is as wholesome as it is indulgent.
    The sourdough fermentation process enhances the bread’s digestibility and imparts its characteristics tangy flavor and chewy texture. Whether toasted with a smear of coconut butter, paired with a savory topping, or enjoyed alone, spelt coconut sourdough bread is a versatile addition to any meal.

    If you are looking for more coconut-based recipes like this check here.

    [feast_advanced_jump_to]

    Ingredients

    You need the following ingredients to make this delicious sourdough bread .

    • Spelt flour: Organic spelt flour is used in the recipe.
    • Sourdough Starter: 100% hydration sourdough starter.
    • Bread flour: Artisan bread flour is used in this recipe. You can use any kind of bread flour.
    • Rye Flour: Dark rye flour is used here; light rye can be used in this recipe.
    • Coconut water: I used fresh coconut water, but you can use canned coconut water too.
    • Salt: Bring out the flavor and control the rate of fermentation.
    • Cardamom: I have used fresh cardamom pods. You can use a store-bought one.
    • Coconut: I used desiccated coconut; you can use freshly grated coconut.

    See recipe card for quantities.

    Instructions to make this spelt coconut sourdough bread?

    In a large bowl, add a sourdough starter, coconut water, bread flour, spelt flour, rye flour, coconut, and salt, mix well, and set aside.
    After 30 minutes add salt and set aside for 1 hour and then do stretch and fold the dough.

    1. Step 1: Combine coconut water, sourdough starter, spelt flour, bread flour, rye flour, cardamom, and coconut.
    1. Step 2: Then add salt and 30 minutes.
    1. Step 3: After fermentation shape the dough and set it aside overnight in the refrigerator
    1. Step 4: Next morning score and bake.

    Then after 2 hours stretch, fold the dough and set aside 1 hour and then shape the dough and refrigerate overnight.
    Next morning score the dough and bake.

    Variations

    Instead of using desiccated coconut, you can use fresh coconut, adding nuts like almonds, and pistachios will make a tasty loaf too.
    To give Tropical Flair: Add 1 teaspoon of lime zest and a handful of chopped dried pineapple.
    For Savory Twist: Incorporate 1 teaspoon of garlic powder and a mix of herbs like rosemary or thyme.

    Chocolate Coconut Delight: Add 50g dark chocolate chips for a dessert-style loaf.

    Storage

    This recipe uses fresh coconut water and desiccated coconut so use the bread within 2-3 days. If not try freeze the bread for long time use.

    Top Tip

    This recipe does not use any additional sugar, if you want to make it dessert-type bread add sugar both regular sugar as well as coconut palm sugar will work here.

    Ingredients Baker's percentage
    Bread flour 52%
    Spelt flour 43%
    Rye flour 5%
    Sourdough Starter 20%
    Coconut water 76%
    Desiccated coconut 2 %
    Cardamom 0.6%
    Salt 2%

    Baking Schedule
    6.30 PM: Mix the flour (bread flour, rye flour, spelt flour) with coconut water, coconut, and cardamom. Set it aside.
    7.00 PM. Add sourdough starter mix well and set aside.
    7.30 PM: Add salt then add coconut water and set aside.
    8.00 PM: Stretch and fold the dough.
    10.00 PM. Do a second stretch and fold the dough!
    11.00 PM: Shape the dough.
    10.30 PM: Refrigerate the dough overnight.
    Next morning
    8.00 AM: Score and bake the bread.

    I have made this bread as part of Bread Baker's event.

    Question 1

    Can I use store-bought coconut water to make this recipe? Yes, you can use store-bought coconut water.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 22 votes

    Spelt Coconut Sourdough Bread

    Delicious spelt coconut sourdough bread is a delightful fusion of ancient grains and tropical flavors, combining the earthy nuttiness of spelt with the subtle sweetness of coconut.
    Prep Time5 hours
    Cook Time45 minutes
    Resting the dough8 hours
    Total Time13 hours 45 minutes
    Course: Appetizer, Brunch
    Cuisine: American
    Keyword: #breakfast dishes, Sourdough recipes, Spelt coconut sourdough bread
    Servings: 12 pieces
    Calories: 171kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 ¾ cup 215g Spelt flour
    • 2 cup 260g Bread flour
    • ⅓ cup 25g Rye flour
    • ½ cup 100g Sourdough Starter
    • 1 ¾ teaspoon 10g salt
    • 1 ½ cup 380g Coconut water
    • ½ teaspoon cardamom

    Instructions

    • First make active sourdough starter
    • Make Dough
    • In a bowl, add coconut water (370g) and mix sourdough starter. Then add bread flour , spelt, rye flour, desiccated coconut, cardamom and mix . Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
    • Then add salt and rest of coconut water (10g). Mix well and cover the dough again and set aside for an hour
    • Stretch and fold.
    • Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
    • Shaping the dough
    • After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
    • Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
    • Cold proof
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • Score and Bake
    • When you are ready to bake preheat oven to 475°F.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Bake the bread at 475°F for 15 minutes.
    • Turn the heat down to 450°F and cook for 15 minutes.
    • After 15 minutes remove the top of the Dutch oven and rotate the pan.
    • Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
    • If you want a crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
      Once the bread comes out of the oven enjoy it with some butter.

    Video

    Nutrition

    Calories: 171kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 372mg | Potassium: 107mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Cranberry Banana Muffins

    · 21 Comments

    This sourdough cranberry banana muffin is a delicious breakfast muffin made with sourdough starter, fresh cranberry, fresh bananas, and species like cinnamon, nutmeg, ginger, and vanilla extract.

    Health benefits of cranberries and banana
    Cranberries are rich in antioxidants and vitamin C. It also helps lower bad cholesterol (LDL) and improve good cholesterol (HDL), reducing heart disease risk. On the other hand, bananas are rich in potassium, fiber, and natural sugar.
    Together, cranberries and bananas create a nutrient-packed combination. The fiber in both fruits supports digestive health, while their antioxidant and anti-inflammatory properties may enhance overall well-being. Their naturally sweet and tart flavors make them a delicious addition to baked goods, smoothies, and salads!

    My Easy cranberry muffins on this site inspired this. Other cranberry recipes are Pumpkin Pie Spice Cranberry Muffins,

    [feast_advanced_jump_to]

    Ingredients to make sourdough cranberry Banana muffins.

    You need the following ingredients to make these muffins.

    • All-purpose flour: Unbleached all-purpose flour. You can mix whole wheat flour and all-purpose flour if you want.
    • Sourdough Starter: A 100% hydration sourdough starter is used in this recipe.
    • Leavner: This recipe uses baking powder and baking soda.
    • Fresh cranberries: This is best for this recipe, you can use frozen cranberries too.
    • Banana: Fresh banana is used in the recipe.
    • Species: Cinnamon, Ginger, Nutmeg, and Vanilla extract.
    • Sugar: White sugar is used for sweetness.
    • Salt: Brings out sweetness as well as flavor.
    • Eggs: Add moistness and lift the muffins.
    • Butter melted: Unsalted butter is used in the recipe.

    See the recipe card for quantities.

    Instructions to make these Sourdough cranberry banana muffins.

    In a large bowl add dry ingredients and mix well.
    Then in another bowl add sourdough starter, melted butter, egg, and sugar.
    To this add dry ingredients and combine everything.
    Then add mashed banana and fresh cranberries and fold everything well.
    Transfer to prepared muffin tin bake and enjoy.

    .

    1. Step 1: Combine the all-purpose flour, baking powder, baking soda, salt, and spices like cinnamon, and ginger, into a large bowl and combine thoroughly.
    1. Step 2: Egg, melted butter, sugar, and sourdough starter/discard( 100% hydration starter)
    1. Step 3: Combine the dry ingredients and wet ingredients and fold in banana and cranberries.
    1. Step 4: Transfer the muffin batter to muffin tin.

    Variations to these sourdough cranberry banana muffins.

    Here are a few delicious variations to your sourdough cranberry banana muffins recipe:
    Nutty Cranberry Banana Muffins: Add: ½ cup chopped walnuts or pecans for a crunchy texture.
    Tip: Sprinkle a few nuts on top before baking for a toasted finish.
    Chocolate Cranberry Delight : Add: ½ cup dark chocolate chips or white chocolate chips.
    Tip: The sweetness from chocolate pairs beautifully with the tartness of cranberries.
    Citrus Infusion : Add: Zest of 1 orange or lemon to the batter for a fresh, tangy flavor. Tip: Replace some of the cranberries with dried apricots for an extra citrus kick.
    Apple Cranberry banana muffins: Add: ½ cup diced apples (peeled) to the batter. Tip: Use tart apples like Granny Smith to complement the cranberries.
    Coconut cranberry Banana Muffins: Add: ⅓ cup shredded coconut and ½ teaspoon coconut extract. Tip: Sprinkle coconut on top before baking for a lightly toasted topping.
    Gluten-Free Variation; Use a gluten-free flour blend instead of all-purpose flour.
    Tip: Add ½ teaspoon of xanthan gum if not already included in the blend for better texture.

    Storage

    These sourdough cranberry banana muffins are made with fresh fruits, so they can be stored at room temperature for 1-2 days and refrigerated for short term, for long-term storage freeze the muffins.

    Enjoy with coffee.

    I have made this muffin as a part of the #muffinmonday event.

  • Amarena Cherry Lemon Muffins from Food Lust People Love
  • Cranberry Eggnog Muffins from Jolene's Recipe Journal
  • Honey Corn Muffins from Karen's Kitchen Stories
  • Orange and Pear Muffins from A Day in the Life on the Farm
  • Orange Poppy Seed Mini Muffins from A Messy Kitchen
  • Sourdough Cranberry Banana Muffins from Zesty South Indian Kitchen

    • Top Tip

    For best results use fresh cranberries rather than frozen ones. If the cranberries are large then slice them into two pieces.

    FAQ

    Question 1

    Can I use brown sugar instead of sugar in the recipe?
    Yes, you can use brown sugar instead of granulated sugar. Even you can use sugar-free sweeteners for this recipe.

    Looking for other cranberry recipes like this? Try these:

    Pairing

    These are my favorite sourdough dishes.

    Print Recipe
    5 from 17 votes

    Sourdough Cranberry Banana Muffins

    This sourdough cranberry banana muffin is a delicious breakfast muffin made with sourdough starter, fresh cranberry, fresh bananas and species like cinnamon, nutmeg, ginger, and vanilla extract
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Appetizer, Breakfast, Brunch
    Cuisine: American
    Keyword: #Muffinrecipes, #sourdoughrecipes, Sourdough Cranberry Banana muffins, Sourdough discard recipes
    Servings: 14 pieces
    Calories: 121kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 1 ¼ cup / 162.5g Unbleached All purpose flour
    • ½ cup / 100g Sugar
    • ½ cup /100g Sourdough Starter
    • ½ teaspoon /1g Baking powder
    • ½ teaspoon /2g Baking soda
    • 3 tablespoon Melted butter
    • ¼ teaspoon Salt
    • ½ teaspoon Ground Cinnamon
    • ¼ teaspoon Ginger
    • ¼ teaspoon Nutmeg
    • 2 mashed bananas 200g ( medium bananas)
    • 1 egg
    • ½ teaspoon Vanilla extract
    • 1 cup 110g fresh Cranberries (use ¾ cup in the batter and ¼ cup as topping

    Instructions

    • Pre-heat oven to 350℉ 176.7 ℃ and line the muffin tin paper liner and set aside.
    • In a bowl add flour, salt, baking powder, baking soda, spices like ginger, cinnamon, and nutmeg. Set it aside.
    • Another large bowl add egg, melted butter, sugar and sourdough starter and mix well.
    • To this add dry ingredients into the wet ingredients and combine everything.
    • Then add mashed banana and add cranberries (¾ cup), if cranberries are big slices, it into two. Leave small cranberries as such without slicing it into two.
    • Transfer the muffin batter into prepared muffin tin . Bake at 350F for 15 minutes or until a toothpick comes out clean.
    • Enjoy warm .

    Video

    Nutrition

    Calories: 121kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Eggnog Sourdough Bread

    · 9 Comments

    Delicious Eggnog Sourdough Bread made with sourdough starter, eggnog, nutmeg, and cinnamon. This bread has a hint of sweetness.

    What is eggnog?
    Eggnog has a rich and fascinating history that dates back centuries, blending European traditions with American ingenuity to create the holiday favorite we know today.
    Eggnog traces its roots to a medieval British drink called "posset," a warm ale punch made with milk, sugar, and spices. It also included figs or other flavors, giving the drink its rich, custard-like texture.
    Eggnog made its way to America in the 18th century. Addition, of rum instead of brandy make it affordable to eggnog. This adaptation made eggnog more accessible and helped solidify its place in American culture.

    Eggnog became associated with Christmas in the United States and Canada due to its warm, festive flavors and the availability of eggs and dairy during the winter months.

    The other recipes with eggnog are here, Eggnog Sourdough Muffins, Eggnog Snickerdoodle cookies, and Homemade eggnog.

    [feast_advanced_jump_to]

    How to make this eggnog sourdough bread?

    You need the following ingredients to make this eggnog sourdough bread.

    • Sourdough starter: Used 100% hydration starter
    • Eggnog: I used store-bought eggnog. You can use homemade also.
    • Bread flour: Artisan bread flour
    • Spelt flour: Adds nuttiness to the dough.
    • Rye flour: Adds whole grain goodness to the dough.
    • Water: 70% hydration is used here.
    • Salt: Control the fermentation and add flavor to the bread
    • Spices: Add cinnamon and nutmeg as spices to the eggnog bread
    • See the recipe card for quantities.

    Instructions to make eggnog sourdough bread?

    In a large bowl add eggnog, bread flour, rye flour, spelt flour, and water and mix well to form a dough set aside
    After 30 minutes, add sourdough starter and salt once it is fermented well. Shape the dough, but before shaping incorporate spices like cinnamon and nutmeg.
    Then shape and refrigerate overnight for proofing the dough.
    The next morning score and bake the bread.

    1. Step 1: Combine bread flour, spelt flour, rye flour, eggnog, and water.
    1. Step 2: Add sourdough starter
    1. Step 3: Once the dough is made and set aside
    1. Step 4: Once the dough is doubled incorporate the spices like cinnamon and nutmeg.

    Finally, score the dough and bake.

    Variations

    If you are not fond of nutmeg and cinnamon you can add vanilla extract and rum extract.

    Storage

    This sourdough bread contains eggnog. It is best consumed within 2-3 days. For long-term storage freeze them as individual slices.

    Ingredients Bakers%
    Artisan bread flour 75
    Rye flour
    		8
    Spelt flour
    		17
    Salt
    		2
    Water
    		20
    Sourdough Starter
    		12
    Eggnog
    		50
    Nutmeg
    		0.05
    Cinnamon0.05
    BAKER’S % FORMULA
    Baking Schedule
    6.30 PM: Mix the flour (bread flour, rye flour, spelt flour ) with eggnog and water. Set it aside.
    7.00 PM. Add sourdough starter and mix well and set aside.
    7.30 PM: Add salt then add water and set aside.
    8.00 PM: Stretch and fold the dough.
    10.00 PM. Do a second stretch and fold the dough!
    11.00 PM: Shape the dough mix in cinnamon and nutmeg.
    10.30 PM: Then shape dough and refrigerator overnight.
    Next morning
    8.00 AM: Score and bake the bread.

    Top Tip

    This Sourdough Eggnog bread tastes rich brioche type even without adding extra sugar.

    FAQ

    Question 1

    Can I add any nuts to this sourdough eggnog bread, yes you can almonds or pistachios will be good.

    Looking for other recipes like this? Try these:

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    Print Recipe
    5 from 9 votes

    Eggnog Sourdough Bread

    Delicious Eggnog Sourdough Bread made with sourdough starter, eggnog, nutmeg, and cinnamon. This bread has a hint of sweetness.
    Prep Time4 hours
    Cook Time55 minutes
    Resting the dough8 hours
    Total Time12 hours 55 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #sourdoughbread, Eggnog Recipes, Eggonog Sourdough bread
    Servings: 12 pieces
    Calories: 156kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 3 cups 375g Bread flour
    • ¼ cup 85g Spelt flour
    • ⅓ cup 40g Rye flour
    • ¼ cup 60g Sourdough Starter
    • 1 ¾ teaspoon 10g salt
    • 1 cup /250g Eggnog
    • ¼ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ⅔ cup/ 217g water

    Instructions

    • First make active sourdough starter
    • Make Dough
    • In a bowl, add bread flour , spelt and rye flour, eggnog and water (divided 102g water) add and mix .Mix starter with the our mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
    • Then add the sourdough starter to mix and combine everything and mix well for 30 minutes.
    • Then add salt. Mix well and cover the dough again and set aside for an hour
    • Stretch and fold.
    • Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
    • Shaping the dough
    • After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
    • Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
    • Cold proof
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • Score and Bake
    • When you are ready to bake preheat oven to 475°F.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Bake the bread at 475°F for 15 minutes.
    • Turn the heat down to 450°F and cook for 15 minutes.
    • After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven enjoy with some butter

    Video

    Nutrition

    Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 12mg | Sodium: 351mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Bobalki (Slovakian Christmas Eve Dough Balls)

    · 31 Comments

    Delicious sourdough bobalki are made with stiff sourdough starter butter, and milk. These sourdough dough balls are sweetened by honey and poppy seeds

    What is Bobalki?

    Bobalki (also spelled bobaľky or bobáľky) is a traditional Slovakian dish often enjoyed on Christmas Eve. It is a small bread roll or dumpling served sweet or savory, depending on regional and family preferences.
    Bobalki is often part of the Christmas Eve meal in Slovakia, which is traditionally meatless and focuses on simple, symbolic foods. In Slovak tradition, the dish represents abundance and unity within the family.

    There is another delicious Vanocka, a traditional braided Christmas bread from the Czech Republic and Slovakia with loads of raisins and almonds. Great as toast.

    [feast_advanced_jump_to]

    Ingredients to make Sourdough Bobalki

    Here is the ingredients to make sourdough bobalki

    • Bread flour: Artisan bread flour
    • Sugar: Add sweetness to the bread rolls
    • Stiff starter: sourdough stiff starter is used it.
    • Butter: Melted butter
    • Milk: 2% Milk
    • Salt: Controls the fermentation and adds flavor.
    • Honey: Used raw honey you can use your favorite honey.
    • Poppy seeds: If you want you can crush them. I didn’t do that part.
    • Water: To sprinkle the bread balls

    See the recipe card for quantities.

    Instructions

    In a bowl, add a stiff starter, melted butter, milk, sugar, and salt, and mix well.
    To this add bread flour and combine well to form a soft and supple dough.
    Set aside the dough for 4 hours.

    1. Sourdough starter, melted butter, milk, salt, and sugar and mix well. Then add bread flour and combine again.
    1. Form a soft supple dough and set aside for 4 hours at 78F. Then referigerate the dough.
    1. Next morning divide the dough into 30g pieces and shape twice.
    1. After pre-shaping for 30 minutes, shape the dough and set aside for 1-2 hours at 76F.

    Refrigerate overnight.
    Next morning shape the dough into small ball about 30g and set aside for 2 hours .
    Then bake the sourdough bobalki .
    In a small bowl add honey and poppy seeds mix well and set aside.
    Then sprinkle water on the top of baked sourdough bobalki and then mix in the honey poppy seed mix.
    Enjoy

    Variations

    Giving the visitor ideas on how they can change this recipe to better You can make both sweet and savory versions.
    Sweet Version: Served with honey, poppy seeds, or a combination of nuts and sugar.
    Savory Version: Tossed with sauerkraut and sometimes seasoned with onion or caraway seeds.
    For a quick and easy version of the poppy seed topping, if you want you can use canned poppy seed filling and add honey to your taste.
    Also, for easier version use frozen bread dough and ready-made poppy seed filling makes it extremely easy to add bobalki to your Christmas eve and holiday menus.
    Traditionally, bobalki bread dunked in hot water and drained water before adding honey and poppy seeds, I skipped that step only sprinkled hot water on the top.
    You can also use ground poppy seeds powdered sugar ,butter and a bit milk. Bring it to boil and pour over the bread!

    Storage

    You can keep the honey poppy seed coated sourdough bobalki in a plastic wrap for 2-3 days in refrigerator. While reheating you can pour hot milk into it or just warm up in microwave and serve.

    Top Tip

    Make sure to use stiff sourdough starter for better result as this sweet but not too sweet bread.
    This recipe does not contain any eggs.
    When you are adding water to the bread before adding honey-poppy seed filling make sure not to soak too much. That can result in mushy bread.

    FAQ

    Question 1

    Can I make sourdough bobalaki without stiff starter?
    Yes, you can make it need to use a very strong starter or leaven to make this bread as it contains sugar.

    I have made this sourdough bobalki as part of BreadBaker's event.

    Looking for other Christmas Bread recipes like this? Try these:

    Pairing

    These are my favorite Sourdough recipes

    Print Recipe
    5 from 27 votes

    Sourdough Bobalki

    Delicious sourdough bobalki are made with stiff sourdough starter butter, and milk. These sourdough dough balls are sweetened by honey and poppy seeds .
    Prep Time4 hours
    Cook Time18 minutes
    8 hours
    Total Time12 hours 18 minutes
    Course: Breakfast, Brunch
    Cuisine: Slovakia
    Keyword: #sourdoughbread, Christmas bread recipes, Sourdough Bobalki,
    Servings: 21 pieces
    Calories: 114kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 300 g 2 ½ cups Artisan bread flour
    • 140 g ⅔ cup sourdough starter stiff starter
    • 52 g 4 tablespoon melted butter
    • 40 g ¼ cup sugar
    • 180 g ¾ cup cold milk
    • For poppy seed glaze
    • 100 g honey
    • 50 g poppy seeds
    • 42 g water for sprinkling the baked dough balls.

    Instructions

    • In a kitchen aid mixer bowl add stiff sourdough starter, melted butter, sugar, milk, salt and combine well.
    • Then add flour and mix everything well to form a soft supple dough.
    • Then transfer to greased bowl and set aside the dough for about 4 hours at 78°F then refrigerate overnight.
    • Next morning divide the dough into 21 equal pieces of about 30g and pre shape the dough into a ball and set aside for 30 minutes.
    • Then after 30 minutes shape once again and set aside for 1-2 hours at 76°F until it becomes puffy and rises a bit.
    • Bake at 375°F for 18 minutes. Once the bread is done.
    • Then sprinkle with hot water and set aside. Traditionally you need to soak the bread with water.
    • In the meantime, in a small bowl add honey and poppy seeds and mix well.
    • Add these honey-poppy seeds glaze into the water sprinkled sourdough bobalki and mix everything so that it gets coated well.
    • Serve warm.
    • Enjoy.

    Video

    Nutrition

    Calories: 114kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.4mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Pecan Pie Muffins

    · 18 Comments

    Delicious sourdough pecan pie muffins, bite-size pecan pie treat with full flavor made with sourdough starter/discard, brown sugar, pecans, and vanilla.

    Pecan pie is a cherished American dessert, often associated with Southern cuisine and holiday traditions, especially Thanksgiving. While pumpkin pie frequently claims the spotlight as the top choice for Thanksgiving, pecan pie is a strong contender, often celebrated for its rich, nutty flavor and sweet, gooey filling.
    Nicknamed "sugar pie," pecan pie gets its signature sweetness from ingredients like Karo corn syrup, sugar, and often a hint of vanilla, paired with the crunch of toasted pecans. The balance of textures and flavors makes it a timeless favorite for festive tables.

    Cranberry orange pecan bread, Dates and Pecan sourdough bread, and Sweet and spiced pecans have outstanding taste.

    [feast_advanced_jump_to]

    How to make this sourdough Pecan Pie Muffins

    You need following ingredients to make these muffins,

    • All-purpose flour: Use Unbleached all-purpose flour
    • Sourdough discard/ starter: Use active starter or unfed starter 100% hydration with bread flour: rye flour. You can use any starter for this muffin.
    • Pecans: I used non-toasted pecans, if you want you can use that too.
    • Brown sugar: I used dark brown sugar, adding moistness and molasses flavor to the muffins.
    • Vanilla extract: Adds flavor to the sourdough pecan pie muffins
    • Melted butter: Use unsalted butter, if you are using salted butter skip salt in the recipe.
    • Eggs: Incorporates moisture into the recipe and helps the baked goods rise.
    • Salt: Adds flavor to bring out the sweetness of the muffins.

    See the recipe card for quantities.

    Instructions to make this Sourdough Pecan Pie Muffins

    In a large bowl add flour, brown sugar, chopped pecans, and salt, and mix well.

    Then add eggs, melted butter, and sourdough starter and mix well.
    Set this muffin batter for 30 minutes to hours. Then bake, and enjoy.

    1. Step 1: Combine flour, brown sugar, chopped pecans and salt and combine thoroughly with mixture
    1. Step 2: Egg, melted butter sourdough starter/discard and vanilla extract
    1. Step 3: set aside for 30 minutes to 1 hour before baking
    1. Step 4: Transfer to muffin tin and bake at 350 F

    Variations to this Sourdough Pecan Pie Muffins

    You can mix in chocolate chips, chia seeds, oatmeal, or coconut with the pecans for this muffin. Instead of using vanilla extract, try adding a touch of bourbon or bourbon extract for a slightly boozy flavor.
    You can also try corn syrup along with brown sugar.

    Top tip to make this Sourdough Pecan Pie Muffins

    Since this muffin recipe doesn’t have leavening agents, after making this muffin batter set aside for at least 30 minutes to 1 hour before baking.
    Adding salt and vanilla extract enhances the flavor of these muffins.
    Adding toasted pecans may increase the taste I haven’t tried it.
    If you underbake the muffins, then you can get the gooey center.

    These muffins are best enjoyed warm, but they store well in an airtight container for up to 3 days at room temperature.
    Add a drizzle of caramel or a sprinkle of powdered sugar for extra indulgence.
    Enjoy the irresistible mix of tangy sourdough and sweet pecan pie flavors! 🍂

    This is an easy recipe with 10 minutes to prepare and 12 minutes to bake. Also, they are great if you make them as mini muffins than the normal version.

    FAQ

    Is it possible for me to make a vegan version of this pecan pie muffin recipe?

    Absolutely! To make a vegan version, replace the butter with a vegan alternative, and substitute each egg with ¼ cup of applesauce. While the flavor and texture may vary slightly, they’ll still turn out delicious

    Can I make a gluten-free version of these pecan pie muffins?

    Yes, you can! For a gluten-free version, replace the all-purpose flour with almond flour,oat flour, or coconut flour. The texture and flavor might differ a bit, but the muffins will still be delightful.

    How do I know when the sourdough pecan pie muffins are finished baking?

    Check their appearance first. The muffins are ready when they develop a dome-like top and turn golden brown. For a more precise check, insert a toothpick into the center of a muffin. If it comes out clean with no batter clinging to it, they’re done baking

    I have made these muffins are part of #Muffinmonday

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    5 from 14 votes

    Sourdough Pecan Pie Muffins

    Delicious sourdough pecan pie muffins, bite size pecan pie treat with full flavor made with sourdough starter/discard, brown sugar, pecans and vanilla.
    Prep Time10 minutes
    Cook Time12 minutes
    Total Time22 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #discardrecipes, Sourdough Muffins, Sourdough Pecan Pie Muffins
    Servings: 19 mini muffins
    Calories: 92kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • Wet Ingredients:
    • ½ cup/ 100g sourdough discard unfed starter
    • ½ cup/113g unsalted butter melted and slightly cooled
    • ¾ cup /150g brown sugar light or dark
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • Dry Ingredients:
    • ½ cup 75g all-purpose flour
    • ¼ teaspoon salt
    • Add-ins:
    • 1 cup chopped pecans

    Instructions

    • Preheat your oven to 350°F (175°C). Line a muffin tin with grease it butter well.
    • Combine Dry Ingredients
    • In a separate bowl, add flour, brown sugar, chopped pecans and salt and mix well
    • Mix Wet Ingredients
    • To the dry ingredients whisk together the sourdough discard, melted butter, eggs, and vanilla until smooth.
    • Set aside and referigerate the batter for at least 30 minutes to 1 hour before baking
    • Fill Muffin Tins
    • Divide the batter evenly among the muffin cups, filling them about ¾ full.
    • Bake
    • Bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
    • Cool
    • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

    Video

    Nutrition

    Calories: 92kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 40mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Plantain Sourdough Bread

    · 26 Comments

    This Plantain Sourdough Bread is a unique fusion of ripe plantains and traditional sourdough, which adds a distinct flavor and texture to the bread. Additionally, touch cinnamon adds an extra flavor boost.

    Plantain sourdough bread has a subtly sweet, earthy flavor. The tang from the sourdough is softened by the caramel-like sweetness of ripe plantains. As a result, it creates a more balanced taste, making it suitable for both savory and sweet pairings.

    Why do we need to add plantains to sourdough?

    Plantains add moisture to the dough, resulting in bread that is often softer and more tender. This recipe is inspired from Platanos Mauros Fritos recipe in this blog as plantains added here with cinnamon. There is no added sugar, only sweetness from the plantain.

    This bread combines plantains, a staple ingredient in tropical and African cuisines  and the sourdough technique, rooted in ancient bread-making traditions. This fusion makes it an interesting cross-cultural culinary innovation.

    Overall, plantain sourdough bread offers a rich, balanced flavor and is an exciting alternative to traditional bread varieties.

     Plantains are a low-fat source of starchy carbohydrates and fiber. They also contain good amounts of vitamins, especially B6, and minerals, including vitamin C and potassium.

    [feast_advanced_jump_to]

    How to make Plantain sourdough bread ?

    You need the following ingredients to make plantain sourdough bread.

    • Bread flour:  Artisan unbleached bread flour used in this recipe.
    • Rye flour:  Rye flour adds nuttiness to the recipe.
    • Spelt flour: Spelt flour adds extra nutrients to the dough.
    • Sourdough starter: 100% of sourdough starter (1:1  flour to water ratio)
    • Salt: Adds flavor and controls the rate of fermentation.
    • Water:  72% hydration
    • Ripe plantain:  I used ripe plantain.
    • Cinnamon:  Adds  flavor and taste to sourdough bread.
    • Brown sugar:  Optional. I did not use it, but you can if you want.
    • ingredient 2
    • ingredient 3

    See the recipe card for quantities.

    Instructions to make plantain sourdough bread?

    Add bread flour, spelt flour, rye flour, and sourdough starter water in a large bowl and set aside for 1 hour.

    Add bread flour, spelt flour, and rye flour to the bowl.

     Mix in water to form a dough.

     After the stretch and fold the dough spread it into a thin sheet like this

    Add plantains and cinnamon and fold the dough like this.

    Sourdough starter, bread flour, spelt flour, water, and set aside.

    Chopped plantain and cinnamon and sourdough

    After 1 hour add salt.

    Laminate the sourdough with plantain and cinnamon.

    After lamination set aside for 1 hour. Shape, the dough and refrigerate overnight.

    Next morning score the dough and bake

    Shaped dough can be refrigerated overnight. Next morning score and bake the dough.

    Variation to this  Plantain Sourdough Bread?

    You can use baked plantains instead of fresh ripe ones as used in this recipe.

    Boiled, Mashed, and pureed plantains will also work in this recipe.

    Also, you can add spices like cardamon along with cinnamon as plantains go well with it.

    Variations

    You can convert this plantain sourdough bread into

    Savory version by adding jalapenos, and white cheddar cheese.

    For the sweet version, add brown sugar, coconut, raisins, etc.

    Storage

    This sourdough bread, containing fresh fruit, is best consumed within 2-3 days. For long-term storage freeze them as individual slices.

    BAKER’S % FORMULA

    Ingredients   Bakers %
    Artisan bread flour84
    Rye flour10
    Spelt flour6
    Salt2
    Water75
    Sourdough Starter20
    Plantains47
    Cinnamon0.05

    BAKING SCHEDULE

    6.30 PM: Mix the flour (bread flour, rye flour and spelt flour ), sourdough starter and water. Set it aside.

    7. 30 PM: Add salt and set aside.

    8.00  PM:  Stretch and fold the dough.

    9.00 PM. Do a second stretch and fold the dough!

    9..30 PM: Laminate the dough and incorporate plantain and cinnamon.

    10.30 PM: Then shape dough and refrigerator overnight.

    Next morning

    7. 00 AM: Score and bake the bread.

    Top Tip

    Use ripe plantains which is sweet but not mushy.

    If you are using brown sugar in the recipe, then reduce the amount of water.

    You can use less sourdough starter if you want slow fermentation.

    FAQ

    Question 1

    Can I use pureed plantains instead of chopped ones, yes you can but make sure to reduce the water content.

    Looking for other recipes like this? Try these:

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    5 from 26 votes

    Plantain Sourdough Bread

    This Plantain Sourdough Bread is a unique fusion of ripe plantains and traditional sourdough, which adds a distinct flavor and texture to the bread. Additionally, touch cinnamon adds an extra flavor boost.
    Prep Time5 hours
    Cook Time50 minutes
    8 hours
    Total Time13 hours 50 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: plantainsourdoughbread, Plantainsrecipes, Sourdoughbreadrecipes
    Servings: 12 pieces
    Calories: 184kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 3 ½ cups 420g Bread flour
    • ¼ cup 50g Spelt flour
    • ⅓ cup 30g Rye flour
    • ½ cup 100g Sourdough Starter
    • 1 ¾ teaspoon 10g salt
    • 1 ½ cup 235g Plantains ripe, chopped into small cubes
    • ¼ teaspoon cinnamon
    • 1 ½ cup 375g water

    Instructions

    • First make active sourdough starter
    • Make Dough
    • In a bowl, add, sourdough starter, bread flour , spelt and rye flour and add the rest of water and mix .Mix starter with the flour mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
    • Then add salt. Mix well and cover the dough again and set aside for an hour
    • Stretch and fold.
    • Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
    • Laminate the dough.
    • Incorporate chopped plantains and cinnamon during the lamination of the dough.
    • Shaping the dough
    • After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
    • Cold proof
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • Score and Bake
    • When you are ready to bake preheat oven to 475°F.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Bake the bread at 475°F for 15 minutes.
    • Turn the heat down to 450°F and cook for 15 minutes.
    • After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with some butter.

    Video

    Nutrition

    Calories: 184kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 342mg | Potassium: 137mg | Fiber: 2g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Dates and Pecan Sourdough Bread

    · 27 Comments

    Sharing is caring!

    Dates and pecan sourdough bread sounds delicious! It combines the tangy flavor of sourdough with the natural sweetness of dates and the nutty crunch of pecans.

    Health benefits of Dates and Pecan

    Even though dates are  rich in natural sugar,  there is  misconception regarding the consumption of dates among patients with diabetes.

    According to  Hyder Osman Mirghani  suggests that dates have a lowering effect on blood glucose. Dates reduce total cholesterol and triglyceride levels and increase high-density lipoprotein levels.

    Dates also promote the abundance of beneficial gut microbiota. Therefore, patients with diabetes and dyslipidemia can consume dates to reduce their blood glucose, cholesterol, and triglycerides. Pecan consumption also lowered the risk of cardiometabolic disease as indicated by a composite score reflecting changes in clinically relevant markers. 

    Handful of whole pecans daily, can protect adults at risk for developing cardiovascular disease  due to  type 2 diabetes  because their age, overweight status, and body fat distribution (  Nutrients, 10(3) )

    Earlier, I have tried date loaf recipe on this site.

    [feast_advanced_jump_to]

    How to make this dates and pecan sourdough bread?

    You need  following ingredients to make this dates and pecan sourdough bread.

    • Bread flour : I used artisan bread flour; you can use any unbleached bread flour will work here.
    • Spelt flour : Spelt flour adds nuttiness to the recipe and gives goodness of some whole grain too.
    • Rye flour: Adds nutty taste and increase little fiber content of the recipe.
    • Dates:  You don’t need to soak dates for this recipe, just cut it into small pieces.
    • Pecan : I have used non-roasted pecans; you can use roasted pecans if you want.
    • Salt : Adds  taste and controls the fermentation of the dough.
    • Water : This is 75% hydration recipe
    • See recipe card for quantities.

    Instructions to make Dates and Pecan Sourdough Bread ?

    In a large bowl add sourdough starter and water and then add bread flour, rye flour and spelt flour and set aside for 30 minutes.

    After 30 minutes add salt and set aside for another 30 minutes.

    Stretch and fold the dough at 1 hour interval. For 3 hours.

    1. Step 1: Combine bread flour, rye flour and spelt flour
    1. Water
    1. Step 3: Add sourdough starter and salt
    1. Step 4: After adding salt and 2 stretch and fold laminate the dough and incoporate the chopped dates and pecans.

    Then laminate the dough and add dates and pecan fold  the dough like  letter fold.

    Then set aside for another 1 hour and shape  the dough.
    Refrigerate the dough  overnight for 8 hours.

    Next morning bake the dough

    Enjoy.

    Substitutions

    Instead of pecans, you can use walnut, almonds or cashew nuts.

    You can also add spices like cinnamon, cardamom or vanilla extract.

    Variations

    Instead of pecans  you can use  walnut in the recipe.

    Any citrus zest, orange zest, lemon or lime zest will work in this recipe.

    Storage

    You can store this bread  in a plastic bag or airtight container at room temperature for up to 3 days. Be sure to remove as much air as possible from the container or bag to preserve freshness. For a long time, storage freeze the bread and thaw and reheat it.
    This dates and pecan sourdough bread tastes great with a touch of butter. Especially the toasted version. This is not overly sweet bread. If you want to make it sweeter you can add some sugar.

    Top Tip

    Based on the strength of the starter and your kitchen temperature the time for bulk fermentation will vary. 50% rise of the dough is needed before proceeding to final proof or shaping of the dough.
    If you add sugar, then you need to give extra time as liquid starter will take more time than a stiff sourdough starter.

    You need to chop both dates and pecans to get uniform distribution

    BAKER’S % FORMULA

    Ingredients   Bakers %
    Artisan bread flour80
    Rye flour5
    Spelt flour15
    Salt2
    Water75
    Sourdough Starter20
    Dates14
    Pecans16

    BAKING SCHEDULE

    6.30 PM: Mix the flour (bread flour, rye flour and spelt flour ), and water and set aside.

    7.00 PM: Add sourdough starter and set aside.

    7. 30 PM: Add salt and set aside.

    8.00  PM:  Stretch and fold the dough.

    9.00 PM. Do a second stretch and fold the dough!

    9..30 PM: Laminate the dough and incorporate dates and pecans

    10.30 PM: Then shape dough and refrigerator overnight.

    Next morning

    7. 00 AM: Score and bake the bread.

    FAQ

    Question 1

    Do I need to soak the dates to make this dates and pecan sourdough bread?
    No you don't need too.

    Looking for more dates recipes like this? Try these:

    Pairing

    These are my favorite sourdough recipes you can try it out.

    Print Recipe
    5 from 27 votes

    Dates and Pecan Sourdough Bread

    Dates andpecan sourdough bread sounds delicious! It combines the tangy flavor ofsourdough with the natural sweetness of dates and the nutty crunch of pecans.
    Prep Time5 hours
    Cook Time45 minutes
    Chilling time8 hours
    Total Time13 hours 45 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #sourdoughbread
    Servings: 12 pieces
    Calories: 217kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 3 1/3 cups 400g Bread flour
    • ½ cup 75g Spelt flour
    • ¼ cup 25g Rye flour
    • ½ cup 100g Sourdough Starter
    • 1 3/4 tsp 10g salt
    • 70 g dates about 12 pitted dates (Chopped)
    • 2/3 cup 80g pecans Chopped
    • 1 ½ cup 380g water

    Instructions

    • First make active sourdough starter
    • Make Dough
    • In a bowl, add bread flour , spelt and rye flour and add the rest of water and mix well and autolyze 30 minutes.
    • Then Incorporate the sourdough starter with flour.
    • Mix starter with the flour mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
    • Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
    • Stretch and fold.
    • Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
    • Laminate the dough.
    • Incorporate chopped dates and pecans during the lamination of the dough.
    • Shaping the dough
    • After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
    • Cold proof
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • Score and Bake
    • When you are ready to bake preheat oven to 475°F.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Bake the bread at 475°F for 15 minutes.
    • Turn the heat down to 450°F and cook for 15 minutes.
    • After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with some butter.

    Video

    Nutrition

    Calories: 217kcal | Carbohydrates: 38g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 342mg | Potassium: 104mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Sopapillas

    · 21 Comments

    Delicious  Sourdough Sopapillas made with sourdough discard, this puffed flour pastry is an excellent dessert with a touch of powdered sugar/ cinnamon sugar or honey.

    History of Sopapillas

    Sopapillas are, a type of fried pastry that originated in the Southwestern United States, particularly in New Mexico. The exact origins of sopapillas are murky but believed to be influenced by Spanish and Native American culinary traditions.

    1. Spanish Influence: "Sopapilla" derives from the Spanish word "sopaipa," which refers to a sweet fried pastry. Spanish settlers brought their cooking techniques to the Americas, including various fried dough recipes.
    2. Native American Influence: Indigenous peoples of the Southwestern United States had their versions of fried bread, which may have merged with Spanish techniques to create the sopapilla.
    3. New Mexico: Sopapillas became especially popular in New Mexico, where they are often served as a dessert or alongside savory dishes. They are typically light, fluffy, and hollow on the inside, making them perfect for filling with honey, syrup, or other sweet or savory ingredients.
    [feast_advanced_jump_to]

    How to Make Sourdough Sopapillas

    You will need the following ingredients to make these sourdough sopapillas.

    • Sopapilla Ingredients
    • Flour:  Use unbleached all-purpose flour. 
    • Shortening: Shortening, not butter, ensures perfectly soft and fluffy sopapillas. 
    • Baking powder: Baking powder acts as a levaner, which makes the dough rise.
    • Sourdough starter/discard: You can use any type of sourdough starter or discard. ( used 100% Hydration starter/ discard)
    • Salt: A pinch of salt enhances the overall flavor of the sopapillas. 
    • Water:  Add  water that is warm, not cold to the recipe
    • Oil: You will need two quarts of oil for frying. I used peanut oil you can use any favorite oil to fry.
    • Cinnamon sugar, powder sugar and honey is topped

    See recipe card for quantities.

    Instructions to  Make Sourdough Sopapillas? 

    When you make these sopapillas at home: 

     First, mix the dry ingredients, flour, salt, baking powder, sourdough discard/starter, and shortening together, then mix in the water. And make a soft pliable dough.

    1. Step 1: Combine flour, salt, baking powder, shortening and mix well
    1. Add water, sourdough and starter and form pilable dough
    1. Step 3: Set the dough for 20-30 minutes at room temperature
    1. Step 4: Divide the dough into 4 pieces, spread into a circle, and cut into wedges.

    Set aside for 20 to 30 minutes at room temperature.

    Roll out the dough and cut it into wedges. You can cut it in the shape of squares too.

    Fry the dough pieces until  are golden brown on both sides. 

    Drain on paper towels.

    Enjoy

    How to serve these sourdough sopapillas?

    You can serve it either as a dessert or a savory dish. f you are serving it as dessert. You can serve it with dusted powdered sugar. Rolled in cinnamon sugar or you can serve it with honey.

    If you are planning to serve savory dish  filled with savory ingredients such as ground beef or chicken, covered with Chile and cheese, and served with lettuce and tomato as an entree.

    Storage

    Fried sopapillas are best when eaten fresh. You can also store them in airtight containers without any topping for 2-3 days, and then reheat them in oven at 200-300F for 7-10 minutes.

    Dough you can freeze up to a month.When you are ready to use thaw and fry the dough.

    Top tip

    You can use any flour starter to make sourdough sopapillas. Also use always use shortening instead of butter, or oil to make the dough.

    FAQ

    Question 1

    Why are my sopapillas not fluffy?
    You need hot oil to fry sopapillas, sure to heat oil until 375 F or they won't puff!

    Looking for other recipes like this? Try these:

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    5 from 21 votes

    Sourdough Sopapillas

    Delicious  Sourdough Sopapillas made with sourdough discard, this puffed flour pastry is an excellent dessert with a touch of powdered sugar/ cinnamon sugar or honey.
    Prep Time5 minutes
    Cook Time15 minutes
    Resting the dough30 minutes
    Total Time50 minutes
    Servings: 32 pieces
    Calories: 185kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    • Portable Induction Cooktop

    Ingredients

    • 2 cups 260g Unbleached All-Purpose Flour
    • 1 teaspoon 2g Baking Powder
    • ½ teaspoon Salt
    • 1 tablespoon 14g Shortening
    • ¾ cup Water
    • ⅓ cup 75g Sourdough starter
    • 3 cup peanut oil
    • For topping
    • Cinnamon sugar ¼ cup sugar +1 teaspoon Cinnamon
    • Powdered sugar
    • Honey

    Instructions

    • In a large bowl add flour, salt , baking powder and shortening and mix well.
    • To this add sourdough starter and water to form a soft but pliable dough .
    • Set it aside for 30 minutes.
    • Divide the dough into 4 equal pieces
    • Then spread it into an 8-inch circle. Cut into 8 wedges.
    • Heat the oil to 375F. Once it is ready ( you can check that by dropping a piece of dough in the hot oil, if comes to top immediately oil is ready)
    • Gradually add cut pieces of sopapillas and cook until it puffs up and golden brown .
    • Drain from the oil and put in kitchen tissue.
    • While it is warm dip it in either cinnamon sugar /powdered sugar or honey and serve.
    • Enjoy

    Video

    Nutrition

    Calories: 185kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 50mg | Potassium: 0.03mg | Fiber: 0.02g | Calcium: 8mg | Iron: 0.02mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Doughnut Muffins

    · 31 Comments

    These sourdough doughnut muffins taste like doughnuts in bite-size form. Made with sourdough starter/discard and spices like nutmeg, cinnamon and sugar. These basic sugar-cinnamon-nutmeg flavors give you the taste of doughnuts without deep frying.

    This batter is highly versatile. You can make sourdough doughnut in your doughnut pan and bake it.

    .

    If you like simple cinnamon sugar muffins recipes then try this recipe.

    [feast_advanced_jump_to]

    How to make these sourdough doughnut muffins?

    You need the following ingredients to make these muffins..

    • All-Purpose Flour:   Unbleached all-purpose flour is used here; you can use any type of flour.
    • Sourdough Starter/Discard:  100% hydration sourdough discard/starter
    • Baking soda: Leavner in the recipe
    • Salt:   Adds flavor and taste.
    • Brown Sugar: Adds molasses taste
    • Granulated Sugar: Adds sweetness
    • Melted Butter: Unsalted butter is used in the recipe.
    • Cinnamon:
    • Nutmeg :
    • Egg :
    • Milk:   2% milk is used in the recipe.
    • See recipe card for quantities.

    Instructions to make this sourdough doughnut muffins

    In a large bowl,add all-purpose flour, cinnamon,  nutmeg, salt, and baking soda and set aside.

    In a large bowl add egg, melted butter, sourdough starter, milk, brown sugar, and granulated sugar, mix everything.

    To this add flour-spice then mix well and set aside.

    Transfer the muffin batter to the muffin tin.

    1. Step 1: Combine all spices, salt, baking soda and all purpose flour
    1. Sourdough starter
    1. Step 3: Wet ingredients, sourdough starter, egg, milk, brown sugar and granulated sugar.
    1. Step 4: Muffin matter

    After baking, dip the muffin into melted butter then roll it into cinnamon sugar.

    Substitutions

    Instead of butter,  you can add vegetable oil or coconut oil.

    If you want, adding pecans and walnuts will make it more protein rich.

    Variations

    If you want you can add fresh fruit, or nuts to these sourdough muffins.

    Storage

    These muffins remain good for 1-2 days at room temperature and then refrigerate for 5 days. If you want to store more time freeze the muffins.

    Top tip

    These muffins can be made using whole wheat flour or a mix of all purpose flour and whole grain flour.

    These muffins are made as part of #mufffinmonday.

    Looking for other Muffin recipes like this? Try these:

    Other Sourdough Recipes

    These are my favorite dishes:

    Print Recipe
    4.97 from 27 votes

    Sourdough Doughnuts Muffins

    These sourdough doughnut muffins taste like doughnuts in bite-size form. Made with sourdough starter/discard and spices like nutmeg, cinnamon and sugar. These basic sugar-cinnamon-nutmeg flavors give you the taste of doughnuts without deep frying.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Breakfast
    Cuisine: American
    Keyword: #Muffinrecipes, #sourdoughdiscardrecipes, #sourdoughrecipes
    Servings: 24 mini muffins
    Calories: 92kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 1 ¼ cups 162.5 g all-purpose flour
    • ⅓ cup 76 g granulated sugar
    • 3 tablespoon 35 g packed light brown sugar
    • ½ cup 85g Sourdough Starter
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 large egg
    • ⅓ cup milk
    • ¼ cup 50g butter melted
    • Topping:
    • ¼ cup 50g granulated sugar
    • ½ teaspoon ground cinnamon
    • 4 tablespoons 53g melted butter

    Instructions

    • Preheat the oven to 375 degrees F. Lightly grease two12-cup mini muffin tin with cooking spray. Set it aside.
    • For the muffins: in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
    • In a separate bowl, whisk together the egg, sourdough starter, melted butter, brown sugar and granulated sugar.
    • Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
    • Scoop the batter into the prepared muffin tin, filling the cups ⅔ full. Bake for 10 minutes until the tops spring back lightly to the touch.
    • Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
    • For the topping: in a small bowl, whisk together the sugar and cinnamon.
    • Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.

    Video

    Nutrition

    Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 82mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 0.4mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Roasted Red Bell Pepper and Red chili Sourdough

    · 32 Comments

    Delicious roasted red bell pepper and red chili sourdough bread made with sourdough starter, Mexican blend cheese, and multigrain dough. Great sourdough bread with a touch of sweetness from red bell pepper and light heat from red chilies.

    If you like this roasted red bell pepper and red chili sourdough bread,  then try this sundried tomato and parmesan sourdough bread.

    [feast_advanced_jump_to]

    How to make this roasted red bell pepper and red chili sourdough?

    You need following ingredients to make this sourdough bread 

    • All-purpose flour: I used unbleached all-purpose flour
    • Rye flour:   Dark rye flour is used in this recipe which adds nuttiness to the dough.
    • Spelt flour: Spelt adds a malty, sweet flavor and a light texture to your baked goods.
    • Sourdough starter: I used 100% hydration sourdough starter( 15g starter + 45g bread flour +5g rye flour+50g water)
    • Whole wheat flour adds  fiber and nutrients to the dough.
    • Roasted Red bell pepper: Fire-roasted red bell pepper is used here. I used storebought, you can                   make homemade also.
    • Red chili pepper : I used  Thai chilies you can use  your favorite chili peppers.
    • Mexican Style Shredded Cheese Blend:  It is a 4-cheese combo of Monterey Jack, Cheddar Asadero, and Queso quesadilla.
    • Salt : Control the rate of fermentation and add taste.
    • Water: This recipe uses 70% hydration.

    See recipe card for quantities.

    Instructions to make this roasted bell pepper and red chili sourdough

    In a large bowl add sourdough starter and water and  mix in bread flour, rye flour, spelt flour and whole wheat flour and set aside for 1 hour

    1. Step 1: Sourdough Starter
    1. Add Sourdough starter + water and bread flour, spelt flour, rye flour and whole wheat flour
    1. Step 3: Add salt and water
    1. Step 4: Laminated dough with Roasted red bell pepper, Thai chili, and Mexican-styled shredded cheese.

    Then add salt and set aside for another hour.  

    Do the first stretch and fold. Then again set aside for another hour.

    Second stretch and fold and set aside for another hour.

    Laminate the dough and add roasted red bell pepper,  red chili and Mexican style shredded cheese blend. And set aside for another hour.

    Then after one hour, shape and refrigerate the dough for overnight fermentation in refrigerator.

    Next morning score the dough and bake.

    Enjoy.

    Variations to Roasted Red Bell Pepper and Red chili sourdough

    Variations of Roasted Red Bell Pepper and Red Chili Sourdough can involve altering ingredients, adding complementary flavors, or adjusting the preparation method. Here are several variations to consider:

    Try with  different Herbs and Spices like

    1. Garlic and Rosemary: Add roasted garlic cloves and fresh rosemary for an aromatic twist.
    2. Thyme and Oregano: These herbs pair well with red peppers and can enhance the bread's flavor.
    3. Smoked Paprika: Enhance the smokiness with a teaspoon of smoked paprika.

    Instead of Mexican style shredded cheese you can try

    1. Feta or Goat Cheese: Incorporate crumbled feta or goat cheese into the dough for a creamy, tangy flavor.
    2. Cheddar or Parmesan: Shredded cheddar or Parmesan can add a rich, savory element.

    Other vegetables.

    1. Caramelized Onions: Mix in some caramelized onions for a sweet and savory combination.
    2. Sun-Dried Tomatoes: These add a concentrated burst of flavor and pair well with the peppers and chilis.

    Nuts and Seeds:

    1. Pine Nuts or Walnuts: Add a crunchy texture with a handful of pine nuts or walnuts.
    2. Sesame or Flax Seeds: These can be sprinkled on top of the loaf before baking or mixed into the dough.

    Dried Fruits:

    1. Raisins or Cranberries: For a sweet and spicy combination, add some dried fruits.
    2. Apricots: Diced dried apricots can provide a pleasant contrast to the heat of the chilis.

    Instead of Thai red chili pepper you can try

    1. Chipotle Peppers: For a smokier heat, use chipotle peppers instead of regular red chilis.
    2. Jalapeños: Fresh or pickled jalapeños can be used for a different kind of heat.

    Add Olives to the recipe

    Kalamata or Green Olives: Chopped olives can add a briny, savory note to the bread.

    Make it  hot and sweet  

    Honey or Maple Syrup: Add a touch of sweetness to balance the heat by incorporating honey or maple syrup into the dough.

    Try with Infused Oils:

    1. Chili Oil: Use chili oil instead of regular oil for spicier bread.
    2. Herb-Infused Oil: Infuse the oil with herbs like thyme or rosemary before adding it to the dough.

    Make these variations according to your taste.

    Storage

    This bread tastes great while warm.  Store at room temperature for a day or two as it has cheese in it. If you want long-term storage slice and freeze the loaf.

    Toast with butter and enjoy with some honey or dip.

    Top tip

    Use 70% hydration of dough as roasted red bell pepper and red chili contain more water

    FAQ

    Question 1

    Can I use whole grain flour sourdough instead of 30% whole grain as this sourdough bread, Yes you can however it will slightly dense.

    IngredientsBakers % *
    Bread flour70
    Spelt flour10
    Whole Wheat flour10
    Rye flour10
    Sourdough Starter18
    Water70.5
    Salt1.8
    Red Bell Pepper9.8
    Red chili pepper0.6
    Mexican Style Shredded  Cheese12

    Baker’s % is calculated based on the total weight of flour. To calculate a baker's percentage, you can use the following formula: 

    (weight of ingredient ÷ weight of flour) x 100 = baker's % of that ingredient 

    I have made this sourdough as part of  Breadbaker’s event.

  • Garlic Chili Pepper Flatbread from Food Lust People Love
  • Hatch Chili and Gouda Sourdough from A Messy Kitchen
  • Jalapeño Popper Pizza from A Day in the Life on the Farm
  • Radish Stuffed Calzone from Sneha's Recipe
  • Roasted Pepper and Onion Spelt Flour Bread from Cook with Renu
  • Roasted Red Bell Pepper and Red Chili Sourdough from Zesty South Indian Kitchen
  • Sambal Oelek Milk Bread Buns from Karen's Kitchen Stories
  • Spicy Cheesy Bread from Passion Kneaded

    • Looking for other recipes like this? Try these:

    Print Recipe
    5 from 27 votes

    Roasted Red Bell Pepper and Red chili sourdough

    Delicious roasted red bell pepper and red chili sourdough bread made with sourdough starter, Mexican blend cheese, and multigrain dough. Great sourdough bread with a touch of sweetness from red bell pepper and light heat from red chilies
    Prep Time5 hours
    Cook Time50 minutes
    Resting the dough8 hours
    Total Time13 hours 50 minutes
    Course: Appetizer, Breakfast, Brunch
    Cuisine: American
    Keyword: #sourdoughbread, Roasted Red Bell Pepper and Red Chili sourdough
    Servings: 12 servings
    Calories: 160kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 2 ¾ cups / 350g Bread flour
    • ¼ cup heaping /50g spelt flour
    • ½ cup / 50g Rye flour
    • ½ cup / 50g Whole wheat flour
    • 1 ¾ cups /395g water
    • ⅓ cup / 49g Red Bell pepper
    • 1 ½ teaspoon / 9g salt
    • ½ cup / 100g sourdough starter
    • 2 / 3 g Thai red chili
    • ⅔ cup/ 60g Mexican style Blended Shredded Cheese

    Instructions

    • FIRST MAKE SOURDOUGH STARTER
    • In a bowl add 15g sourdough starter, + 45g bread flour and 5 g rye flour and 50g water and mix well and set aside for 5 hours or until it doubles in volume.
    • MAKE DOUGH
    • When the starter is ready in large bowl add sourdough starter and water ( 385g) and bread flour, whole wheat flour, spelt flour and rye flour and mix well and set aside for one hour.
    • After 1 hour add salt and rest of water ( 15g) and combine everything then set aside for 1 hour
    • STRETCH AND FOLD
    • Then stretch and fold the dough every 1 hour for until 2 hours.
    • This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
    • LAMINATE THE DOUGH
    • One hour after last stretch and fold do a lamination of the dough. Means spread the dough onto a thin sheet and fold it into a letter fold. Incorporate Roasted red bell pepper, red chili pepper and Mexican style shredded cheese.
    • Set it aside for another hour. By this time dough will be doubled 50% approximately.
    • SHAPING THE DOUGH
    • Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.
    • COLD PROOF
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • SCORE AND BAKE
    • When you are ready to bake preheat oven to 475°F/ 246°C.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
    • Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with butter.

    Video

    Notes

    You can double the amount of red bell pepper and red chili pepper. 

    Nutrition

    Calories: 160kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 56mg | Potassium: 70mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Thin and Crispy Sourdough Discard Crackers

    · 34 Comments

    Make delicious and additive thin and crispy sourdough crackers with sourdough discard and your favorite seasoning. These discard crackers are made with Everything Bagel seasoning and lemon pepper salt.

    This recipe is highly versatile, you can use both starter and discard. It is ready in less than 30 minutes. You need only 4 ingredients to make this cracker   If you are looking for a cheesy addictive sourdough cracker recipe try this recipe on website.

    Why crackers are thin and crispy?

    • In the 20th and 21st centuries, the variety of thin crackers expanded significantly. Innovations in food processing and an increasing demand for diverse flavors led to the created a wide range of crackers, including whole grain, gluten-free, and flavored varieties.
    • Gourmet and Artisan Crackers: Today, there is a growing market for gourmet and artisan crackers, often made with high-quality ingredients and unique flavor combinations. These crackers are often marketed as upscale snacks, perfect for pairing with cheeses, spreads, and wines.

    Cultural SignificanceGlobal Influence: Different cultures have their own versions of thin crackers. For example, in Sweden, "knäckebröd" (crispbread) has been a staple for centuries. In Japan, "senbei" are traditional rice crackers that come in various flavors and textures

    [feast_advanced_jump_to]

    How to make these Thin and crispy Sourdough Discard Crackers?

    You need following ingredients

    • Sourdough starter : I used 100% hydration sourdough discard/ starter ( you can use any flour sourdough starter or discard).
    • Lemon pepper salt : Adding flavored salt increases the taste.
    • Everything Bagel seasoning : I used Everything Bagel seasoning.
    • Butter: Melted butter adds taste and flavors to  the crackers
    • See recipe card for quantities.

    Instructions to make This thin and crispy sourdough discard cracker?

    In a bowl add melted butter and lemon pepper salt to sourdough starter and mix well.

    In a baking sheet lined with parchment paper spread sourdough discard/starter.

    Then spread the bagel seasoning on the top.

    1. Step 1: Sourdough Discard
    1. Sourdough discard spread into a thin layer and sprinkle Bagel seasoning
    1. Step 3: After baking for a few minutes 6 minutes and slice it into rectangle pieces.
    1. Step 4: After Baking

    Bake until it is crispy and enjoy.

    Variations

    1. Herb and Garlic Crackers

    • Additions: 1 teaspoon dried mixed herbs (like rosemary, thyme, oregano), ½ teaspoon garlic powder.
    • Method: Mix the herbs and garlic powder into the sourdough discard and spread it thin.

    2. Cheese Crackers

    • Additions: ½ cup finely grated cheese (such as Parmesan, Cheddar, or a mix).
    • Method: Mix the cheese into the dough. You can also sprinkle additional cheese on top before baking for an extra cheesy crust.

    3.  Spicy Crackers

    • Additions: ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika.
    • Method: Mix the spices into the dough before rolling it out.

    4. Sesame Crackers

    • Additions: 2 tablespoon sesame seeds.
    • Method: Mix 1 tablespoon of sesame seeds into the dough. Sprinkle the remaining sesame seeds on top before baking.

    5. Herb and Sea Salt Crackers

    • Additions: Fresh herbs (like rosemary or thyme), flaky sea salt.
    • Method: Chop fresh herbs and sprinkle them along with sea salt on top  of starter before baking.

    6. Honey and Sea Salt Crackers

    • Additions: 1 tablespoon honey, flaky sea salt.
    • Method: Mix honey into the dough. Sprinkle sea salt on top of the dough before baking.

    Storage

    Store cooled crackers in an airtight container. They can stay crispy for about a week

    Tips

    Spreading Thin: when you spread the starter /discard make sure to spread thin. Thinner will make the crisper the crackers will be.

    Uniform Size: Try to make the crackers a uniform size for even baking.

    FAQ

    Question 1

    Can I use any flour Sourdough discard to make these sourdough crackers?
    Yes, you can use any flour sourdough discard.

    Looking for other recipes like this? Try these:

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    Print Recipe
    5 from 33 votes

    Thin Crispy Sourdough Discard Crackers

    Make delicious and additive thin and crispy sourdough crackers with sourdough discard and your favorite seasoning. These discard crackers are made with Everything Bagel seasoning and lemon pepper salt.
    Prep Time5 minutes
    Cook Time35 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: #discardrecipes, crackers
    Servings: 4 servings
    Calories: 4kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 cup/200g Sourdough Starter /discard
    • 2 tbsp/28g Butter Unsalted butter
    • 1 tablespoon / 15g Everything Bagel Seasoning
    • ¼ teaspoon Lemon Pepper salt

    Instructions

    • Pre-heat oven to 325 F and line the baking sheet with parchment paper and set aside.
    • In a bowl add sourdough starter/discard and lemon pepper salt and melted butter and mix well.
    • When you are ready to bake spread the sourdough discard into thin layer. Then sprinkle the Everything Bagel seasoning on the top .
    • Bake at 325F for 6 minutes and then remove from the oven and make rectangular cut and immediately put it back and continue baking for another 25-30 minutes depending upon how crisp cracker you want.
    • Enjoy this addictive thin, crispy sourdough discard crackers.

    Video

    Nutrition

    Calories: 4kcal | Carbohydrates: 0.05g | Protein: 0.01g | Fat: 0.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 346mg | Potassium: 0.1mg | Fiber: 0.003g | Vitamin A: 12IU | Calcium: 0.2mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Furikake sourdough bread

    · 26 Comments

    Furikake sourdough bread is made with sourdough starter,  and savory, umami-rich taste of furikake, a Japanese seasoning blend often used on rice. Excellent sourdough bread with a unique taste rich in flavor and taste.

    What is Furikake?

    Furikake is a Japanese seasoning blend typically made with toasted sesame seeds, nori (seaweed), salt, and sugar. Its composition varies by region and can include a range of ingredients such as bonito flakes, chili flakes, miso powder, shiitake powder, and poppy seeds.

    This sourdough bread is made with nori Komi furikake (containing tiny pieces of seasoned nori seaweed). Here are other recipes with from the Japan, Hokkaido Milk bread

    [feast_advanced_jump_to]

    How to make this Furikake sourdough bread?

    You need the following ingredients to make this Furikake sourdough bread.

    • Bread flour: Artisan bread flour is used in this recipe. Which is high in protein content.
    • Rye flour:   Rye flour adds nuttiness to the dough.
    • Spelt flour:  Spelt flour adds a slightly sweet and nutty taste to dough
    • Whole wheat flour: Adds extra fiber to the dough bread.
    • Salt:  Controls the fermentation add taste.
    • Furikake: Furikake is a Japanese rice seasoning typically made with toasted black and white sesame seeds, nori (seaweed) salt and sugar.  
    • Water: 78% hydration is used in this recipe.
    • Sourdough Starter: 100% sourdough starter ( 15g sourdough starter, 45g bread flour +5 g rye flour + 50g water)

    See recipe card for quantities.

    Instructions to make Furikake Sourdough Bread?

    In a large bowl add sourdough starter and water and mix well.

    1. Step 1: Add  all the flour and combine everything and set aside.
    1. After 1 hour add salt and mix once again.
    1. Step 3: Once  two stretches and fold are done, laminate dough and incorporate the Furikake seasoning
    1. Step 4:Set aside for an hour and refrigerate overnight for proof .
    2. Next morning score and bake

    Variation to Furikake Sourdough Bread ?

    This is Furikake sourdough bread with Nori(seaweed) , if you are looking for variation  these are wonderful variation to basic sourdough bread.

    1. Furikake and Cheese Sourdough:
      • Add 100g of shredded cheese (such as cheddar or gruyere) to the dough along with the furikake for a cheesy, umami-packed bread.
    2. Furikake and Sesame Sourdough:
      • Add 2 tablespoons of sesame seeds (black or white) to the dough along with the furikake for a nutty crunch.
    3. Furikake and Garlic Sourdough:
      • Mix in 2-3 cloves of finely minced garlic with the dough for a garlicky kick to complement the furikake.
    4. Furikake Swirl Sourdough:
      • After the first rise, roll out the dough into a rectangle, sprinkle a generous amount of furikake evenly over the surface, and roll it up tightly before shaping and proofing. This creates a beautiful swirl of furikake inside the bread.
    5. Furikake Topping:
      • Instead of mixing the furikake into the dough, sprinkle it on top of the loaf before baking for a decorative and flavorful crust.

    Storage

    This bread is delicious,  you can keep them at room temperature for 1-3 days.  For long-term storage freeze the sourdough bread as individual slices.

    This bread is delicious,  you can keep them at room temperature for 1-3 days.  For long term storage freeze the sourdough bread as individual slices.

    IngredientsBakers % *
    Bread flour70
    Spelt flour10
    Whole Wheat flour10
    Rye flour10
    Sourdough Starter18
    Water79
    Salt1.8
    Nori Komi Furikake  4
    • Baker’s % is calculated  based on the total weight of flour. To calculate a baker's percentage, you can use the following formula: 

    (weight of ingredient ÷ weight of flour) x 100 = baker's % of that ingredient 

    BAKING SCHEDULE

    Make Sourdough starter at  8. 00 A.M

    Incorporate starter  along with flours into the dough 12.30 P.M

    Add salt into dough around 1.30 P.M

    Stretch and fold the dough around 2.30 P.M

    Then around 3.30 P.M stretch and fold and dough for a second time.  

    Around 4.30 P.M Laminate the dough and incorporate the  Nori Furikake seasoning.

    Pre-shape at 6.00 P.M.

    Shape the dough 6.15 P.M. Coat the dough with both black and white sesame seeds.

    Cold Retard/ Refrigerator Overnight up to 14 hours

    Score and bake at  7.00 A.M

    FAQ

    Question 1

    Can I use just whole grains to make this sourdough bread?
    Yes you can however bread will be slightly dense due to whole grains

    Question 2
    I don't have any seaweed. Which furikake seasoning should I use?

    You can easily make your furikake at home by using toasted sesame seeds, salt, and mushroom powder.

    Looking for more unique recipes like this? Try these:

    More Recipes with Sourdough

    These are my favorite sourdough bread and muffin recipes:

    Print Recipe
    5 from 25 votes

    Furikake sourdough bread

    Furikake sourdough bread made with sourdough starter,  and savory, umami-rich taste of furikake, aJapanese seasoning blend often used on rice. Excellent sourdough bread withunique taste rich in flavor and taste.
    Prep Time5 hours
    Cook Time45 minutes
    8 hours
    Total Time13 hours 45 minutes
    Course: Breakfast, Brunch, Main Course
    Cuisine: American
    Keyword: Furikake Sourdough bread, Sorudough bread
    Servings: 12
    Calories: 174kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 2 ¾ cups / 350g Bread flour
    • ¼ cup heaping /50g spelt flour
    • ½ cup / 50g Rye flour
    • ½ cup / 50g Whole wheat flour
    • 1 ¾ cups /395g water
    • 3 tablespoon / 20g Furikake Nori Komi Furikake
    • 1 ½ teaspoon / 9g salt
    • ½ cup / 100g sourdough starter
    • 2 tablespoon White sesame seeds for topping
    • 2 tablespoon Black sesame seeds for topping

    Instructions

    • FIRST MAKE SOURDOUGH STARTER
    • In a bowl add 15g sourdough starter, + 45g bread flour and 5 g rye flour and 50g water and mix well and set aside for 5 hours or until it doubles in volume.
    • MAKE DOUGH
    • When the starter is ready in large bowl add sourdough starter and water ( 385g) and bread flour, whole wheat flour, spelt flour and rye flour and mix well and set aside for one hour.
    • After 1 hour add salt and rest of water ( 15g) and combine everything then set aside for 1 hour
    • STRETCH AND FOLD
    • Then stretch and fold the dough every 1 hour for until 2 hours.
    • This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
    • LAMINATE THE DOUGH
    • One hour after last stretch and fold do a lamination of the dough. Means spread the dough into a thin sheet and fold it into a letter fold. Incorporate Furikake seasoning.
    • Set it aside for another hour. By this time dough will be doubled 50% approximately.
    • SHAPING THE DOUGH
    • Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape. Coat with sesame seeds. Then place seam side up in a proofing basket lined well with flour.
    • COLD PROOF
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • SCORE AND BAKE
    • When you are ready to bake preheat oven to 475°F/ 246°C.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
    • Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.

    Video

    Nutrition

    Calories: 174kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 75mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 17IU | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Cheddar Green Onion Sourdough Bread

    · 58 Comments

    This delightful cheddar green onion sourdough bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions. Each bite offers a perfect balance of tangy, cheesy goodness with a hint of freshness from the green onions.

    Whether enjoyed on its own, toasted with a pat of butter, or used to make a gourmet sandwich, our Cheddar Green Onion Sourdough Bread is sure to delight your taste buds and leave you craving more.

    If you like cheddar  added sourdough bread recipes  then  try these recipes, Jalapeno cheddar sourdough bread, Zucchini  white cheddar sourdough bread  and Pepper Jack and apple sourdough bread.

    [feast_advanced_jump_to]

    How to make cheddar green onions sourdough bread ?

    You need the following ingredients to make this sourdough bread.

    • Bread flour :  This recipe used  unbleached  bread flour.
    • Rye flour :  Rye flour adds nuttiness to the recipe.
    • Spelt flour : Spelt flour  adds extra nutrients  to the dough.
    • Sourdough starter : 100% of sourdough starter (1:1  flour to water ratio)
    • Salt : Adds flavor and control rate of fermentation.
    • Water :  72% hydration
    • Sharp cheddar cheese :  I used extra sharp cheddar cheese.
    • Pepper :  Adds  flavor and taste to sourdough bread.
    • Green onion : Use only chopped green only.

    See recipe card for quantities.

    Instructions to make this Cheddar Green Onion Sourdough Bread

    In a large bowl, add bread flour, spelt flour and rye flour and sourdough starter water and set aside  for 1 hour .

    1. Step 1: bread flour, spelt flour and rye flour
    1. Add water to form a dough

    3. Step 3: After stretch and fold the dough spread it into a rectant

    5. Step 5: Fold the dough like this

    4. Step 4: incorporate cheddar cheese, green onion and pepper

    6. Step 6 : Shaped dough can be referigerate overnight

    Step 6 : Shaped dough can be Step 7. Next morning score & Bake

    referigerate overnight

    Why add cheddar and green onions to sourdough bread?

    Because of the following  reason, adding cheddar and green onion to sourdough bread make it more delicious.

    1. Rich Flavor: The sharpness of cheddar cheese combines perfectly with the tangy sourdough, creating a rich and savory flavor profile.
    2. Freshness: The addition of green onions adds a pop of freshness and a subtle onion flavor that complements the tanginess of the sourdough and the richness of the cheese.
    3. Versatility: This bread is incredibly versatile and can be enjoyed in various ways. Whether eaten on its own, used to make sandwiches, or served alongside soups and salads, its flavor and texture enhance any meal.
    4. Nutritional Benefits: Sourdough bread is naturally fermented, making it easier to digest and potentially offering some health benefits. The addition of cheddar cheese provides protein and calcium, while green onions add vitamins and antioxidants.
    5. Homemade Goodness: Baking your own Cheddar Green Onion Sourdough Bread allows you to enjoy the unbeatable aroma and freshness of homemade bread straight from your oven. Plus, it's a fun and rewarding baking project!

    How to make perfect green onion in the sourdough Cheddar green onion sourdough bread ?

    You need to ensure the unique distribution of cheese and green onion in the sourdough bread for that you need to add those ingredients during  lamination.

    Variations

    1. Jalapeño Cheddar Green Onion Sourdough:
      1. Add diced jalapeños to the dough along with the cheddar and green onions for a spicy kick.
    2. Bacon Cheddar Green Onion Sourdough:
      1. Add cooked and crumbled bacon to the dough along with the cheddar and green onions for a savory flavor.
    3. Sun-Dried Tomato Cheddar Green Onion Sourdough:
      1. Add chopped sun-dried tomatoes to the dough along with the cheddar and green onions for a tangy twist.
    4. Rosemary Cheddar Green Onion Sourdough:
      1. Add chopped fresh rosemary to the dough along with the cheddar and green onions for an herby flavor.

    Storage

    As it is cheese added to sourdough bread,  you can keep them at room temperature for 1-3 days .  For long term storage freeze the sourdough bread as individual slices.

    IngredientsBakers % *
    Bread flour 70
    Spelt flour20
    Rye flour 10
    Sourdough Starter18
    Water 72
    Salt2
     Extra Sharp Cheddar Cheese  28
    Green onion ( Green parts only)7.2
    Pepper 0.23
    • Baker’s % is calculated  based on the total weight of flour. To calculate a baker's percentage, you can use the following formula: 

    (weight of ingredient ÷ weight of flour) x 100 = baker's % of that ingredient 

    BAKING SCHEDULE

    Make Sourdough starter at  8. 00 A.M

    Incorporate starter  along with flours into the dough 12.30 P.M

    Add salt into dough around 1.30 P.M

    Stretch and fold the dough around 2.30 P.M

    Then around 3.30 P.M stretch and fold and dough for a second time.  

    Around 4.30 P.M Laminate the dough and incorporate the cheese, green onion  and pepper.

    Pre-shape at 6.00 P.M.

    Shape the dough 6.15 P.M

    Cold Retard/ Refrigerator Overnight up to 14 hours

    Score and bake at  7.00 A.M

    Top tip

    1. Use sharp or extra sharp cheddar cheese to make this sourdough bread.
    2. Small, cubed cheese will be good for presentation and taste compared grated cheese. Freshly cubed cheese is great than pre-cubed cheese .
    3. Finely chopped green onions is a great choice.

    Adding pepper or any other spices will increase the taste of the bread. You can skip it if you don’t want to use  it.

    FAQ

    Question 1

    I don't like scallion or green onions , what I can add to make this sourdough bread?
    Yes you can use chives instead of Scallion or green onions

    Looking for other recipes like this? Try these:

    Pairing

    These are few new sourdough recipes

    Print Recipe
    5 from 57 votes

    Cheddar Green Onion Sourdough Bread

    This delightful cheddar green onion sourdough bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions.
    Prep Time5 hours
    Cook Time45 minutes
    Resting the dough8 hours
    Total Time13 hours 45 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #cheese sourdough bread, #sourdoughbread, Cheddar Green onion Sourdough bread
    Servings: 12 servings
    Calories: 206kcal
    Author: Swathi (Ambujom Saraswathy)

    Ingredients

    • 2 ¾ cups / 350g Bread flour
    • ¾ cup heaping /100g spelt flour
    • ½ cup / 50g Rye flour
    • 1 ½ cups /360g water
    • ½ cup / 36g green onions
    • 1 ¾ teaspoon / 10g salt
    • 4.92 oz / 140g Extra Sharp Cheddar Cheese
    • ½ teaspoon / 1.15g Black pepper
    • ½ cup / 90g sourdough starter

    Instructions

    • FIRST MAKE SOURDOUGH STARTER
    • In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.
    • MAKE DOUGH
    • When the starter is ready in large bowl add sourdough starter and water ( 345g) and bread flour , spelt flour and rye flour and mix well and set aside for one hour.
    • After 1 hour add salt and rest of water ( 15g) and combine everything then set aside for 1 hour
    • STRETCH AND FOLD
    • Then stretch and fold the dough every 1 hour for until 2 hours.
    • This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.
    • LAMINATE THE DOUGH
    • One hour after last stretch and fold do a lamination of the dough. Means spread the dough into a thin sheet and fold it into a letter fold. Incorporate chopped extra sharp cheddar cheese and green onion and pepper.
    • Set it aside for another hour. By this time dough will be doubled 50% approximately.
    • SHAPING THE DOUGH
    • Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.
    • COLD PROOF
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • SCORE AND BAKE
    • When you are ready to bake preheat oven to 475°F/ 246°C.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
    • Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
    • Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.

    Video

    Nutrition

    Calories: 206kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 515mg | Potassium: 65mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sugar Free Sourdough  Banana Apple Muffins

    · 26 Comments

    Introducing our delightful Sugar free Sourdough Banana, Apple, and Dates Muffins! Yes, made with sourdough discard  and  fresh fruits.These are not only sugar free but also oil free muffins too.

    Made with love and wholesome ingredients, these muffins are the perfect guilt-free treat for any time of the day. This muffin combines the natural sweetness of ripe bananas, the tartness of fresh apples, and the rich flavor of dates with the tangy goodness of sourdough, creating a unique and delicious flavor. These delightful muffins are a perfect way to use up any overripe bananas, apples, and dates you may have. 

    Indulge in the goodness of homemade baking without any added sugar. Perfect for breakfast, as a snack, or a guilt-free dessert, this Sugar free Sourdough Banana, Apple, and Dates Muffins are sure to become your new favorite.

    What is the goodness of these Sugar free Sourdough Banana Apple Muffins?

    Sourdough Starter/discard

    Probiotics: Sourdough starter contains beneficial bacteria and yeasts that support gut health and digestion.

    Improved Digestibility: The fermentation process in sourdough helps break down gluten and phytic acid, making nutrients more available for absorption.

    Bananas

    Natural Sweetness: Bananas add natural sweetness to the muffins without the need for added sugars.

    Potassium: Rich in potassium, which is essential for heart health and regulating blood pressure.

    Vitamins and Minerals: Bananas are a good source of vitamin B6, vitamin C, and various minerals like manganese and magnesium.

    Apples

    Fiber: Apples are high in fiber, which aids digestion and helps you feel full for longer.

    Vitamins and Antioxidants: They are rich in vitamin C and various antioxidants, which help boost the immune system and reduce the risk of chronic diseases.

    Dates

    Natural Sweetener: Dates add natural sweetness to the muffins without the need for refined sugars.

    Fiber: Dates are a good source of dietary fiber, which promotes digestive health and helps regulate blood sugar levels.

    Antioxidants: Dates contain various antioxidants, including flavonoids and phenolic acid, which help reduce inflammation and protect against cellular damage.

    Whole Wheat Flour

    Fiber and Nutrients: Whole wheat flour provides more fiber and nutrients compared to refined flour, including B vitamins, iron, and magnesium.

    Rye Flour

    Has High fiber content and low glycemic index than whole wheat flour. It contains B Vitamins and minerals like zinc, phosphorus, iron, and magnesium.

    Overall

    Low Glycemic Index: With no added sugars and the natural sweetness of fruits, these muffins have a lower glycemic index compared to traditional muffins, making them suitable for those watching their blood sugar levels.

    Nutrient-Dense: Packed with vitamins, minerals, fiber, and antioxidants, these muffins are a nutritious snack or breakfast option.

    [feast_advanced_jump_to]

    How to make this Sugar free sourdough banana apple muffins ?

    You need the following ingredients to make these muffins.

    • Whole wheat flour:  You can use white whole wheat flour  too
    • Rye flour:  Dark rye flour is the best to make these muffins as it provides nutty taste.
    • Sourdough starter/discard: I have used 100%  hydration sourdough starter/discard.
    • Dates:  used medjool dates, you can use any dates for this recipe
    • Apples: Pink lady apple is used in this recipe, you can use any baking apple
    • Banana:  Use any kind of banana
    • Milk : Whole milk is used in this recipe, you can use any kind of milk
    • Water: If you want you can replace with some more milk or butter milk
    • Egg: You need to add extra large egg.
    • Vanilla extract: Add flavor to the muffins.
    • Cinnamon: Goes well with fruits and dates.
    • Baking soda: Act as leavner in  the muffin batter.

    See recipe card for quantities.

    Instructions

    In a large bowl add  whole wheat flour, cinnamon, salt, and baking soda and set aside.

    In a large bowl add egg, vegetable oil, sourdough starter, milk, water  and vanilla extract mix everything.

    To this add flour-spice, mashed banana, diced apples and chopped dates.

    Dry ingredients includes, whole wheat flour, rye flour, cinnamon, salt, baking soda

    Sourdough starter

    Wet ingredients, egg, milk, water , sourdough starter and vanilla extract .

    Mashed banana, apples and dates.

    Mix the dry ingredients with wet ingredients.

    Place into oven at 375 fahrenheit and bake

    Mix everything  and set aside.

    Transfer the  muffin batter to muffin tin and top with a few diced apples!

    Bake and enjoy.

    Substitutions

    This is an oil free muffin, if you want you can add vegetable oil or coconut oil or melted butter.

    Also adding pecans and walnuts will make it more protein rich.

    Variations

    You can add rasisins or cranberries instead of dates.

    Adding fresh blueberries and carrots also good to make this sugar free sourdough muffins.

    Storage

    These muffins remain good for 1-2 days at room temperature and then refrigerate for 5 days . If you want to store more time  freeze the muffins.

    Top Tip

    You need to use granny smith apple or pink lady apple to make these muffins. Instead of grating them use diced apple that will retain the shape and you can get bite  while enjoying the muffins.

    These muffins are made as part of #mufffinmonday.

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    Looking for other muffin recipes like this? Try these:

    More Sourdough Recipes

    These are my few other favorite dishes

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    5 from 20 votes

    Sugar Free Sourdough Banana Apple Muffins

    Introducing our delightful Sugar free Sourdough Banana,Apple, and Dates Muffins! Yes, made with sourdough discard  and fresh fruits. These are not only sugar free but also oil free muffinstoo.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Keyword: #appetizer, #sourdoughdiscardrecipes, Sourdoughmuffin recipes, Sugar free
    Servings: 12 Muffins
    Calories: 50kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 cup /148g Whole wheat flour
    • ¼ cup /36g Rye flour
    • 1 teaspoon /5g baking soda
    • ¼ teaspoon /1g salt
    • 4 no / 52g Dates pitted, chopped
    • ¼ cup /50g sourdough starter
    • ⅓ / 81 g milk
    • 1 ½ nos 203g banana mashed
    • ½ teaspoon vanilla extract
    • ¼ cup water
    • 1 red apple chopped
    • 1 large egg
    • ¼ teaspoon cinnamon

    Instructions

    • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper muffin cups.
    • Dice the apple and mash the banana and set aside. Chop the dates into small pieces and set aside.
    • In a large bowl, stir together both 1 cup whole wheat flour and ¼ cup rye flour , baking soda cinnamon and salt. In a separate smaller bowl, mix the egg, milk, vanilla extrect , ¼ cup sourdough starter. Pour into the flour mixture.
    • Then add mashed banana and diced apples( reserve 2tbsp aside for topping) and chopped dates into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
    • Bake for 13 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
    • Enjoy this gulit free muffins .

    Video

    Nutrition

    Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Easiest Multigrain Sourdough Bread

    · 31 Comments

    If you are looking for the easiest multigrain sourdough bread, then this multigrain sourdough bread can be a delightful endeavor. Here's a simple recipe that combines the tangy flavor of sourdough with the wholesome goodness of multigrains like spelt, rye and whole wheat.

    If you have   multigrain flour mix or cereal mix, then try this recipe of multigrain sourdough bread.

    Why try this Easiest multigrain sourdough bread ?

     This  easiest multigrain sourdough bread contains Whole wheat flour, spelt flour, and rye flour. And each of these flours contribute unique nutritional benefits to baked goods like multigrain sourdough bread:

    Whole Wheat Flour:

    • Fiber: Whole wheat flour is rich in dietary fiber, including insoluble fiber, which promotes digestive health and helps prevent constipation.
    • Vitamins and Minerals: It contains essential nutrients such as B vitamins (folate, niacin, and riboflavin) and minerals like iron, magnesium, and phosphorus.
    • Antioxidants: Whole wheat flour contains antioxidants, including phenolic acids and flavonoids, which help reduce oxidative stress and inflammation in the body.
    • Slow Digestion: Its complex carbohydrates are digested more slowly than refined grains, leading to a steadier release of energy and helping to control blood sugar levels.

    Spelt Flour:

    • Nutrient Profile: Spelt flour is like wheat flour but is often tolerated better by those with wheat sensitivities or mild gluten intolerances.
    • Protein: It contains a moderate amount of protein, which is essential for building and repairing tissues in the body.
    • Vitamins and Minerals: Spelt flour provides various vitamins and minerals, including B vitamins, iron, manganese, and phosphorus.
    • Digestibility: Some people find spelt flour easier to digest than wheat flour due to its lower gluten content and different gluten structure.

    Rye Flour:

    • High Fiber Content: Rye flour is particularly high in soluble fiber, which can help improve digestive health and promote feelings of fullness, aiding in weight management.
    • Low Glycemic Index: Rye flour has a lower glycemic index compared to wheat flour, meaning it causes a slower and steadier increase in blood sugar levels after consumption.
    • Rich in Minerals: Rye flour contains minerals such as magnesium, potassium, phosphorus, and selenium, which are important for various bodily functions.
    • Lignans: Rye is a good source of lignans, phytochemicals with antioxidant properties that may have protective effects against certain chronic diseases, including cancer and heart disease.

    Incorporating a combination of whole wheat, spelt, and rye flours into multigrain sourdough bread adds depth of flavor, texture, and a diverse array of nutrients, making the bread not only delicious but also nutritious.

    Additionally, these flours contribute to the complexity of the sourdough fermentation process, resulting in a more flavorful and aromatic loaf.

    [feast_advanced_jump_to]

    How to make this easiest  multigrain sourdough bread ?

    You need the following ingredients to make this easiest multigrain sourdough bread.

    • Artisan  bread flour: you can use any kind of bread flour, if you are using artisan bread flour you need to adjust the water content little  bit.
    • Whole wheat flour: You can use white whole wheat flour too here.
    • Spelt flour:  Organic spelt flour is used in this recipe.
    • Rye flour: Rye flour adds extra flavor boost to this multigrain sourdough bread.
    • Salt: control the fermentation and  add taste
    • Water: This is  high hydration sourdough bread as multigrain flour requires more  water.
    • Sourdough Starter: I have used   100% hydration sourdough starter ( means it has 1: 1, flour and water ratio)

    See recipe card for quantities.

    Instructions to make this eaistest multigrain sourdough bread ?

    In a large bowl, add bread flour, whole wheat flour, spelt flour and rye flour and water and set aside  for 1 hour.

    Dry ingredients

    Flour mix with water for autolyse

    Sourdough starter

    Dough ready for overnight fermentation

    To this add sourdough starter and combine everything well and set aside for 30 minutes.

    Then add salt  and set aside for another 30 minutes.

    After 1 hour do a stretch and fold. Then repeat the  stretch and fold the dough at another 2-hour interval.

     Then shape the dough and set aside in refrigerator for overnight.

    Next morning score and bake the dough.

    Variations

    You can use  einkorn, buckwheat, millet flour to this sourdough bread however uses only 5 % of each not more than that.  Also adjust the hydration as water is needed if you use gluten free flour like this except einkorn.

    Feel free to add oats, nuts, or  seeds to this sourdough bread.

    Taste

    This easiest multigrain sourdough bread has creamy  crumb and crunchy crusts. They are tasty with jam, Nutella or even flavored olive oil.

    Storage

    These bread stays good for  3 days at room temperature and for long term storage freeze  and enjoy. 

    Top tip

    Make sure to add only 50% of multigrain flour to the sourdough  bread if you are making a boule. Otherwise, you need to make it as sandwich loaf.

    I have made this Eaisest mulitgrain sourdough bread for this #BreadBaker's this month event.

    FAQ

    Question 1

    Can use other kind of flours to make this eaistest multigrain sourdough Bread ?
    Yes you can however if you are using gluten free flour like ( buckwheat, millet flour etc) you need to use only 5%.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 69 votes

    Easiest Multigrain sourdough Bread

    If you are looking for the easiest multigrain sourdough bread, then this multigrain sourdough bread can be a delightful endeavor. Here's a simple recipe that combines the tangy flavor of sourdough with the wholesome goodness of multigrains like spelt, rye and whole wheat.
    Prep Time5 hours
    Cook Time50 minutes
    8 hours
    Total Time13 hours 50 minutes
    Course: Breakfast
    Cuisine: American
    Keyword: #sourdoughbread, Multigrain sourdough bread
    Servings: 12 servings
    Calories: 156kcal

    Equipment

    Ingredients

    • 2 ½ cups / 300g Artisan bread flour
    • ¼ cup 50g rye flour
    • ½ cup 50g spelt flour
    • ¾ cup 100g whole wheat flour
    • ½ cup 100g sourdough starter 100% hydration
    • 1 ¾ cups 415g water*
    • 1 ¾ teaspoon 10g salt

    Instructions

    Make the dough

    • In a large bowl add bread flour, whole wheat flour, rye flour and spelt flour and water (400g) and set aside for autolyze for 1 hour.
    • After an hour add sourdough starter and mix everything and set aside for 30 minutes.
    • Then add salt and rest of the water and combine everything and set aside for 1 hour.
    • When one hour is finished do a stretch and fold, set aside again for 1 hour and do second stretch and fold. Repeat this process after an hour too. Total you need 3 stretch and fold.

    Shape the dough

    • Then shape the dough and refrigerate overnight.
    • When you are ready to bake preheat oven to 475°F.

    Score and bake

    • Remove the dough from the proofing basket and score , top with oats if you want. Then transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Turn the heat down to 450°F and cook for 15 minutes. After 15 minutes reduce the temperature to 425 F and bake for another 15 min. then remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 10-15 minutes, until the crust is deeply caramelized. The internal dough temperature should register 205- 210 F.
    • If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside for 30 minutes. Once bread comes out of oven cool completely in the wire rack and cut it into slices and enjoy with some butter.

    Video

    Notes

    *I have used artisan bread flour along with  multigrain flour so the hydration of the dough is  83%.  If you want you can reduce the water to 400g ( 80% hydration) 

    Nutrition

    Calories: 156kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 342mg | Potassium: 61mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Hot Cross Muffins

    · 24 Comments

    Delicious  Sourdough Hot Cross Muffins made with flavors of hot cross buns and with goodness of spices,  sourdough starter/ discard, and apples for the cross, which brings a healthy addition instead of sugary cross version.

    These fruit-laden muffins smell exactly like  hot cross buns  with lesser time and effort. Hot cross muffins are a delightful twist on the classic hot cross buns, offering a convenient and portable version of this Easter treat

    History of Hot Cross Buns

    The history of hot cross buns may date back to the 12th century, when an English monk began marking his baked buns with a cross on Good Friday to honor the day. The custom became popular, and over time, fruits and spices were added to represent health and prosperity.

    This sourdough hot cross muffins also contains dry fruits like raisins, cranberries, and  lime zest.  You can use candied citrus  peels also.

    Other Easter recipes you can check here.

    [feast_advanced_jump_to]

    How to make this sourdough Hot Cross Muffins ?

    You need following  ingredients to make this sourdough Hot cross muffins.

    • All-purpose flour: I have used unbleached all-purpose flour. You can use bleached flour too.
    • Sourdough starter/discard: Both fed and non-fed sourdough starter will work with this recipe. You don’t need to keep the dough fermented.
    • Sugar: I have used granulated sugar here; you can use brown sugar also.
    • Honey: Adds sweetness and moistness to the muffins.
    • Eggs: Adds softness and lifts to the muffins.
    • Leavening agents: Both baking soda and baking powder are used in this recipe.
    • Salts: Adds flavor and taste to muffins
    • Spices: Cinnamon, cloves, allspice, nutmeg are used in this recipe.
    • Lime zest: You can use lemon zest too here.
    • Dry fruits: Dark raisins and cranberries are used in this recipe. You can use currants instead of dark raisins.
    • Milk: Adds moistness to the recipe .
    • Canola oil: Adding oil to the muffins makes tender crumb .
    • Green apple slices : This gives a healthy twist to muffins instead of sugary cross in regular Hot Cross muffins.

    See recipe card for quantities.

    Instructions to make this Sourdough Hot Cross Muffins?

    In a large bowl add flour, spices, salt , baking powder and baking powder and set aside.

    Dry ingredients with flour, baking soda, baking powder, spices and salt

    Oil, egg, milk,

    Sourdough starter and lime zest

    Flour mix, raisins and cranberries

    In large bowl add egg, oil, milk, sourdough starter, buttermilk, lemon zest and mix everything.

    To this add flour-spice mix and cranberries and raisins

    Mix everything  and set aside.

    Transfer the  muffin batter to muffin tin and top with green apple slice as cross.

    Bake and enjoy.

    Variations to this Sourdough Hot Cross Muffins ?

    Here are some variations you can try to add a unique touch to your hot cross muffins:

    1. Chocolate Chip Sourdough Hot Cross Muffins: Incorporate chocolate chips into the muffin batter for a decadent twist. You can use dark, milk, or white chocolate chips depending on your preference.
    2. Apple Cinnamon Sourdough  Hot Cross Muffins: Mix diced apples and ground cinnamon into the muffin batter for a comforting and aromatic variation.
    3. Nutty sourdough Hot Cross Muffins: Incorporate chopped nuts such as pecans, walnuts, or almonds into the muffin batter for added crunch and richness.
    4. Chai Spice Sourdough Hot Cross Muffins: Infuse the muffin batter with chai spices such as cardamom, ginger, cloves, and black pepper for a fragrant and exotic twist.
    5. Savory sourdough Hot Cross Muffins: Experiment with savory flavors by adding ingredients like cheese, bacon bits, sun-dried tomatoes, or herbs such as rosemary or thyme to the muffin batter. Serve these savory muffins as a side dish or snack.
    6. Sticky Toffee sourdough Hot Cross Muffins: Incorporate chopped dates or dates paste into the muffin batter for a sweet and sticky variation reminiscent of sticky toffee pudding. Drizzle with a caramel glaze for extra indulgence.
    7. Spiced Rum sourdough Hot Cross Muffins: Add a splash of rum to the muffin batter along with traditional spices like cinnamon, nutmeg, and cloves for a boozy and aromatic twist. Soaking the dried fruit in rum beforehand will infuse the muffins with flavor.

    Feel free to get creative and customize these variations to suit your taste preferences.

    Storage of these sourdough hot cross muffins?

    These sourdough hot cross muffins are very versatile .

    You can store these muffins at room temperature for 2-3 days.

    For short term storage  these muffins refrigerate them for 5-6 days.

    Long term storage freezes them individually wrapped  up to 3 months.

    Top tip

    You can make these sourdough hot cross muffins can be made with different dry fruits. For traditional touch you can use powdered sugar icing.

    FAQ

    Question 1

    Can I make these sourdough hot cross muffins with whole wheat flour alone?
    Yes you can make with whole wheat flour alone, but it will make slightly dense muffins.

    I have made these muffins as a part of Muffin Monday.

    Looking for other recipes like this? Try these:

    Pairing

    These are my favorite dishes give it a try .

    Print Recipe
    5 from 45 votes

    Sourdough Hot Cross Muffins

    Delicious  Sourdough Hot Cross Muffins made with flavorsof hot cross buns and with goodness of spices,  sourdough starter/ discard, and apples for thecross, which brings a healthy addition instead of sugary cross version.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: Sourdough discard recipes, Sourdough Hot Cross Muffins,
    Servings: 11 pieces
    Calories: 171kcal

    Equipment

    Ingredients

    • 1 ¼ cups 162.5 g all-purpose flour
    • ½ cup 109g sourdough starter/ Discard ( 100% Hydration)
    • 1 tsp. 5g baking powder
    • ¾ tsp. ground cinnamon
    • ½ tsp. 2g baking soda
    • ¼ tsp. ground allspice
    • ¼ tsp. ground nutmeg
    • ¼ tsp. ground cloves
    • ¼ tsp. fine salt
    • ½ cup 100 g granulated sugar.
    • ⅓ cup milk
    • ⅓ cup 59g vegetable oil
    • 1 large egg
    • 1 Tbsp. 17 g honey
    • Zest of 1 lemon
    • ½ cups 58 g raisins
    • ¼ cup 35 g dried cranberries
    • 1 green apple cut it into thin slices
    • For the glaze if you are not using the apple slice
    • ½ cups 100 g icing sugar
    • ¾ Tbsp. 11 ml water

    Instructions

    • Preheat the oven to 375°F line two standard 12-cup muffin tins with regular paper liners.
    • In a large bowl combine the dry ingredients. Sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt in a large mixing bowl.
    • In a separate bowl, whisk the sugar, milk, oil, eggs, honey, lemon zest and sourdough starter/discard together. Add all at once to the flour and whisk until well combined. Stir in the raisins and cranberries and mix everything together.
    • Divide the batter evenly between the muffin cups. Add the slices of green apples on the top of the muffins.
    • Bake the muffins for 15 -20 minutes or until toothpick inserted will comes out clean . Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing.
    • If you do not want to use green apples, make a glaze with powdered sugar. Whisk the icing sugar, water, if using, until smooth and the proper consistency for piping. Pipe a cross on the top of each muffin. Let the glaze set for an hour before serving.
    • Enjoy

    Video

    Nutrition

    Calories: 171kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Osterbrot: German Easter Bread

    · 40 Comments

    Delicious sourdough Osterbrot is a German easter bread and is soft white round loaf scored with a cross. Filled with raisins and almonds with scented lemon zest.

    These breads are  not very dense; it is light like  sourdough panettone bread, and pumpkin sourdough babka from Italy, but not as tall since it is not baked in a form. Like panettone, it is made with low protein flour, not bread flour, which gives this Easter bread a more cake-like texture.

    Usually brushed with apricot jam or with egg wash, pearl sugar and almond slivers.

    [feast_advanced_jump_to]

    Little history behind the Osterbrot

    Osterbrot, which translates to "Easter bread" in English, is a traditional German bread that has been baked and enjoyed during the Easter season for centuries. Like many cultural traditions, the exact origins of Osterbrot are not entirely clear, but it is believed to have evolved from pagan rituals celebrating the arrival of spring and the renewal of life.

    In medieval times, bread played a significant role in religious and cultural celebrations, and Easter was no exception. Osterbrot likely began as a simple, unleavened bread made with basic ingredients like flour, water, and salt. Over time, as baking techniques and ingredients evolved, the bread became sweeter and richer, incorporating ingredients like eggs, milk, butter, and sugar.

    One of the defining characteristics of Osterbrot is its symbolic shape, often resembling a braided loaf or a round loaf with a crosscut into the top. These shapes are reminiscent of traditional Easter symbols such as crosses, nests, or the sun, representing themes of rebirth, renewal, and the arrival of spring.

    The addition of dried fruits and nuts to Osterbrot likely originated to add flavor and texture to the bread, as well as to symbolize the abundance and fertility associated with the Easter season.

    Today, Osterbrot remains a beloved Easter tradition in Germany and other German-speaking countries, with families gathering to bake and enjoy this festive bread together. While the basic recipe for Osterbrot has remained relatively consistent over the years, there are many variations and regional specialties, each with its own unique twist  like adding sourdough to  this classic Easter treat.

    Ingredients

    You need the following ingredients to make this sourdough Osterbrot.

    • Unbleached all-purpose flour: It is better to use all purpose flour than bread flour for this recipe.
    • Sourdough starter: I used 100% hydration sourdough starter you can use any flour type of sourdough starter.
    • Sugar:  Use granulated sugar for traditional recipe
    • Butter:  If salted butter is used skip the salt in the recipe.
    • Salt: Brings out flavor to this  bread
    • Lemon zest: You can use any citrus zest.  
    • Raisins:  Dark brown raisins are good for this recipe.
    • Milk: Whole  milk adds richness to  the dough
    • Candied  lemon: You can use any candied fruits you have in hand.
    • Eggs: You need one egg for the recipe and another egg for the egg wash.
    • Toppings: Pearl sugar and sliced almonds

    See recipe card for quantities.

    Instructions

    First add sourdough starter, milk, egg, sugar,  raisins, candied lemon, salt, and lemon zest and mix everything well.

    Sourdough starter, milk, egg and lemon zest

    Dark raisins, candied lemon

    Add all purpose flour and combine everything and then incorporate butter into the dough.

    After bulk fermentation shape the dough and set aside for 1 hour before score and bake.

    Mix everything to dough and set aside for 2-3 hours until it reaches 50% rise

    Do the egg wash and then top with pearlsugar and sliced almonds. Then bake at 350 fahrenheit

    To this add  flour and mix well and then add butter and combine again well.

    Then set aside for 2 hours at 80°F  and then stretch and fold then set aside for 1  hour.

    After that  refrigerate the dough for overnight. Next morning remove the dough from refrigerator and set aside for 2-3 hours and shape the dough .

    Once the dough is shaped, set aside for 1 hour.

    Score the egg, wash the dough, and add sugar and sliced almonds.

    Bake  and enjoy.

    Variations to this sourdough Osterbrot

    Instead of raisins you can use  currants in the recipe.

    Any citrus zest, orange zest, lemon or lime zest will work in this recipe.

    You can either use apricot jam glaze for the bread instead of egg wash.

    Vanilla extract can be added to  sourdough.  

    Storage

    You can store this bread  in a plastic bag or airtight container at room temperature for up to 3 days. Be sure to remove as much air as possible from the container or bag to preserve freshness. For a long time, storage freeze the bread and thaw and reheat it.

    This sourdough Osterbrot tastes great with a touch of butter. Especially the toasted version. This is not overly sweet bread. If you want to make it sweeter  increase the amount of sugar.

    Top tip

    Based on the strength of the starter and your kitchen temperature the time for bulk fermentation will vary.  50% rise of the dough is needed before proceeding to final proof or shaping of the dough.

    If you add more sugar  then you need to give extra time as liquid starter will take more time than a stiff sourdough starter.

    FAQ

    Question 1

    Can use bread flour to make this sourdough osterbrot?
    You can use bread flour, however the breads tend to become more chewy than using all purpose flour.

    I have made this sourdough osterbrot as part of as part of Bread baker’s event. This month theme is “ Baked with carrots/ Easter bread is hosted in zesty south indian kitchen .

    What Smells So Good: Bunny Bread
    Palatable Pastime: Carrot bread
    A Messy Kitchen: Carrot Milk Bread
    Magical Ingredients: Carrot stuffed buns
    Sneha’s Recipe: Carrot Whole Wheat Bajra Flour flatbread
    Ambrosia: Rosemary Dinner Rolls
    Karen’s Kitchen Stories: Casatiello Napolitano Italian Easter Bread
    Passion Kneaded: Italian Easter Bread
    A Day in the Life on the Farm: Hot Cross Buns Muffins
    Zesty South Indian Kitchen: Sourdough Osterbrot:German Easter Bread

    Looking for other Easter bread recipes like this? Try these:

    More Easter breads

    These are my favorite

    Print Recipe
    5 from 88 votes

    Sourdough Osterbrot: German Easter Bread

    Delicious sourdough Osterbrot is a German easter bread and is soft white round loaf scored with a cross. Filled with raisins and almonds with scented lemon zest.
    Prep Time5 minutes
    Cook Time30 minutes
    8 hours
    Total Time8 hours 35 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #sourdoughbread, Easter bread recipes, sourdough osterbrot
    Servings: 12 servings
    Calories: 196kcal

    Ingredients

    • 2 ¾ cup 380g Unbleached all-purpose flour
    • ⅓ cup 90g sourdough starter ( 100% hydration)
    • 2 tablespoon 30g Granulated sugar
    • ½ teaspoon 1g salt
    • ¼ cup 47g Butter ( unsalted butter )
    • 1 large egg
    • ¾ cup 177g Milk
    • ½ cup 47g Dark raisins
    • 2 tablespoon 20g candied lemon.
    • For egg wash
    • 1 egg
    • 1 tablespoon pearl sugar
    • 2 tablespoon sliced almonds

    Instructions

    • In a KitchenAid bowl, add sourdough starter, milk, egg, sugar, salt, lemon zest, raisins, candied lemon, and all-purpose flour and combine everything.
    • Once everything is mixed well add butter and mix everything well.
    • Set the dough aside for 2 hours and then do one stretch and fold. After that keep the dough for another 1 hour at 80 °F/27°C.
    • You can continue the process from here in 2 ways.
    • Either refrigerate the dough overnight in the refrigerator the next morning removes the dough from the refrigerator and set aside for 2-3 hours and shape and set aside for 45 min- 1 hour and score and egg wash and bake the dough.
    • If you want to make the bread on the same day you can set aside for another 1 hour and shape the dough and keep the shaped bread to 45 min- 1 hour and then egg wash and bake.
    • Score a cross and add pearl sugar and sliced almonds and bake at 350°F/ 177°F for 28-30 minutes or until it registers 185° F inside.
    • If you don’t want to do egg wash you can glaze the dough with apricot jam and add Pearl sugar and sliced almonds.
    • Once it is cooled really well, cut and slice it into individual slices and enjoy.

    Video

    Nutrition

    Calories: 196kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough apple pie muffins

    · 27 Comments

    Indulge in these mouthwatering  sourdough apple muffins tailored for apple pie enthusiasts! Behold, delectable sourdough apple pie muffins are crafted with sourdough starter (discard), apple pie spice, luscious granny smith apples, and brown sugar.

    These apple pie muffins offer a delightful variation on classic muffins, merging the familiar taste of apple pie with the ease of a muffin.

    If you are an apple fan here is more recipes for you in this website, whether it is sourdough bread, or quickbread or muffins everything is covered here.

    [feast_advanced_jump_to]

    How to make this sourdough apple pie muffins

    You need the following ingredients to make these delicious  muffins.

    .

    • All-purpose flour: Unbleached all-purpose flour is used here.
    • Brown sugar: Dark or light brown sugar will be great. I used dark  brown sugar.
    • Butter: Melted butter
    • Sourdough starter / discard: 100% hydration ( 1: 1: 1)  sourdough starter is used in this recipe. You can use any flour starter.
    • Butter milk: You can use both storebought or homemade buttermilk.
    • Apple pie spice: Apple pie spice adds more flavors so don’t skip this .
    • Vanilla extract: I used original vanilla extract you can use vanilla beans or paste too.
    • Baking soda: Baking soda act as  leavening agent  in this recipe.
    • Granny smith apple: Green granny smith is good for this recipe as it retains the shapes even after baking.
    • For streusel topping
    • Butter :
    • All purpose flour
    • Brown sugar
    • Apple pie spice
    • see recipe card for quantities.

    Instructions to make this sourdough apple pie muffins.

    In a large bowl add flour, apple pie spice, salt and baking powder and set aside.

    Dry ingredients with flour, baking soda, apple pie spice and salt

    Melted butter, egg, buttermilk, sourodugh starter, vanilla extract

    Brown sugar

    Mufffin batter ready to bake

    Add dry ingredients to wet ingredients along with diced apple

    Streusel topping with flour, brown sugar, apple pie spice and melted butter.

    In large bowl add egg, melted butter, sourdough starter, buttermilk, and vanilla extract mix everything.

    To this add flour-spice mix and diced apples.

    Mix everything  and set aside.

    In a small bowl make streusel with melted butter, flour and brown sugar and apple pie spice and combine everything.

    Transfer the  muffin batter to muffin tin and top with streusel topping.

    Bake and enjoy.

    Variations to this sourdough apple pie muffins

    You can make the following variations of sourdough apple pie muffins.

    1. Caramel Apple Pie muffins: Add caramel sauce or caramel candies to the apple filling for a rich and sweet flavor.
    2. Apple Crumble Pie Muffins:  for this you can add  a thicker layer of crumble topping that includes oats for added texture.
    3. Cheddar Crust Apple Pie Muffins: Incorporate grated sharp cheddar cheese into the pie crust for a savory-sweet flavor contrast.
    4. Maple Bourbon Apple Pie Muffins: Infuse the apple filling with maple syrup and bourbon for a decadent twist.
    5. You can add nuts and  dry fruits like cranberries and raisins to make this sourdough apple pie muffin.

    Remember, you can also experiment with different apple varieties for varying levels of sweetness and tartness. Additionally, adjusting the sugar and spice levels in the filling can cater to your personal taste preferences.

    These are not overly sweetened sourdough apple pie muffins. If you want, you can increase the amount of brown sugar or make the streusel topping with granulated sugar instead of brown sugar.

    Storage

    These muffins are delicious, and they go well with a cup of coffee. Taste great while they are warm. They will stay fresh at room temperature for 2 days. Refrigerate to retain the freshness.  Freeze them for long time storage. Wrap individually for the best results.

    Top tip

    You need to use granny smith apple or pink lady apple to make these muffins. Instead of grating them use diced apple that will retain the shape and you can get bite  while enjoying the muffins.

    FAQ

    Question 1

    can I make this sourdough apple pie muffins with whole wheat flour and skip the spices? Yes you can if you don't apple pie spice atleast add cinnamon.

    I have made this as apart of #Muffinmonday

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 74 votes

    Sourdough apple pie muffins

    Indulge inthese mouthwatering  sourdough applemuffins tailored for apple pie enthusiasts! Behold, delectable sourdough applepie muffins are crafted with sourdough starter (discard), apple pie spice,luscious granny smith apples, and brown sugar.
    Prep Time10 minutes
    Cook Time16 minutes
    Total Time26 minutes
    Course: Breakfast, Brunch, Dessert
    Cuisine: American
    Keyword: Apple Muffins, Sourdough apple pie muffins, Sourdough discard recipes
    Servings: 16 pieces
    Calories: 155kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 2 ¼ cups / 270g all-purpose flour
    • 1 teaspoon /5g baking soda.
    • ½ teaspoon salt
    • ½ cup / 105g sourdough discard
    • 1 egg
    • ½ cup / 146g buttermilk
    • ½ cup butter melted ( reserve 2 tablespoon for streusel )
    • 1 teaspoon vanilla extract
    • 1 cup / 200g packed brown sugar.
    • 2 cups diced apples.
    • 1 teaspoon apple pie spice
    • For streusel
    • ¼ cup / 50g packed brown sugar.
    • ⅓ cup all-purpose flour
    • ¼ teaspoon apple pie spice
    • 2 tablespoons butter melted.

    Instructions

    • Preheat the oven to 375 degrees F (190 degrees C). Grease a 16-cup muffin tin or line with paper muffin cups.
    • In a large bowl, stir together 2 ¼ cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, ½ cup melted butter ( reserve 2 tablespoon for streusel topping), vanilla , ½ cup sourdough starter and 1 ½ cups of brown sugar until sugar have dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
    • In a small bowl, stir together ¼ cup of brown sugar, ⅓ cup flour and ¼ teaspoon apple pie spice. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
    • Bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

    Video

    Nutrition

    Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 159mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Triple Chocolate Sourdough Bread

    · 44 Comments

    This Triple chocolate sourdough bread is one of the chocolate lover’s dreams !  Yes, this bread has cocoa powder, bitter chocolate, and semi sweet chocolate chips.

    This loaf is enjoyed at its best for breakfast or as a snack, toast with butter or enjoy  with cream cheese.

    How to create Triple chocolate sourdough Bread

    To create a triple chocolate bread, you'll want to incorporate three types of chocolate into your bread dough: cocoa powder, chocolate chips, and chunks of chocolate. Here's how you can do it:

    1. Cocoa Powder: Cocoa powder adds intense chocolate flavor to the bread dough. You can incorporate cocoa powder into the dry ingredients when mixing the dough.
    2. Chocolate Chips: Chocolate chips provide pockets of melty chocolate throughout the bread. You can add chocolate chips to the dough during the final stages of mixing.
    3. Chocolate Chunks: Chocolate chunks add extra richness and texture to the bread. You can fold chocolate chunks into the dough during shaping, ensuring they are evenly distributed.

    Here's a basic recipe to incorporate triple chocolate into your sourdough bread .

    This recipe was inspired by my Mexican chocolate sourdough bread on this site.

    [feast_advanced_jump_to]

    How to make this triple chocolate sourdough bread?

    You need the following ingredients to make this.

    • Sourdough starter: I used 100% sourdough starter with ratio ( 1: 1)
    • Artisan bread flour: You can use any bread flour.
    • Spelt flour: Spelt flour has a mild flavor and adds nutty and slightly sweetness to dough.
    • Rye flour: I used dark rye flour; you can use  light rye flour too.
    • Sourdough starter:  I used bread flour: rye flour 70-20% sourdough starter combo.
    • Cocoa powder: I used Hershey’s  cocoa powder.  You can use  Hershey’s dark cocoa powder too.
    • Bitter chocolate:  Use your favorite bitter chocolate.
    • Semisweet chocolate chips: You can use white chocolate chips or bittersweet chocolate chips.
    • Brown sugar: Adds hints of sweetness to the sourdough bread.
    • Salt: Adds flavor as well as controls the fermentation.
    • Water:  75% hydration is used in this recipe.

    See recipe card for quantities.

    Instructions

    In a large bowl add bread flour, spelt flour, rye flour and cocoa powder.

    In another add brown sugar and water and mix well and set aside.

    Mix this brown sugar with water to flour and coca mix and set aside for 30 minutes.

    Bread flour, spelt flour, rye flour

    Water + brown sugar

    Sourdough Starter

    Cocoa powder

    Water-brown sugar mixture mixed with flours

    After incorporating sourdough starter

    Laminated dough with bitter chocolate and semi -sweet chocolate chips

    Chocolate bread dough ready for scoring

    Scored the chocolate sourdough dough ready for baking

    Then add sourdough starter to the dough and mix well . Then after 30 minutes add salt and combine everything once again with a little more water.

    Set the dough aside for bulk fermentation for another 3 hours and stretch and fold the dough at 1-hour intervals.

    After 3 hours laminate the dough and incorporate bittersweet chocolate chunks and semi-sweet chocolate chips.

    Shape the dough and set aside for overnight proof.

    Next morning score the dough and bake it in a pre-heated oven.

    Enjoy.

    Substitutions

    You can substitute the bread flour with whole wheat flour, but it make dense sourodugh bread. Keep in mind that chocolate and cocoa powder can make dense bread even without whole wheat flour alone.

    You can substistute bitter chocolate with your favorite chocolate if you don't like bitter chocolate.

    Variations to this triple chocolate sourdough Bread ?

    You can add white chocolate chips instead of bitter chocolate.

    Adding vanilla beans will be good compared to vanilla extract.

    Spices like cinnamon go well with chocolate.

    Equipment

    First and formost equipment you need to make sourdough bread is a kitchen scale, sourdough whisk, pyrex glass bowl. If you have Brod & Taylor Folding Proofer in hand that will be wonderful.

    Storage

    You can store this bread at room temperature for 3-4 days. For long term storage freeze them individually as slice.

    Thaw and reheat the sourdough bread in the oven or toaster and enjoy with warm butter or sweetened cream cheese.

    Bakers %

     %
    Artisan bread flour  79.16
    Splet flour 10.41
    Rye flour 10.41
    Cocoa powder 8.33
    Semi Sweet Chocolate chips18.75
    Salt 2.3
    Water 82.29
    Sourdough Starter 24
    Bitter sweet chocolate 8.3
    Percentage are calculated based on total flour amount of 480g as 100 %

    Timeline  For  making Mexican Chocolate Sourdough Bread

    6.30 PM: Mix the flour (bread flour, rye flour and spelt flour  and cocoa powder )  with water+ brown sugar mix.

    7.00 PM: Mix the starter.

    7.30 PM: Mix the salt.

    8.30  PM:  Stretch and fold the dough.

    9.30 PM: Do a second stretch and fold the dough.

    10. 00 PM: Laminate the dough. Then incorporate bittersweet chocolate chunks and semi-sweet chocolate chips into the dough.

    11.00 PM: Then shape dough and refrigerator overnight.

    Next morning

    7. 00 AM: Score and bake the bread.

    Top tip

    Maximum amount of chocolate altogther to make triple chocolate sourdough bread is about 170g not more than that. I have added 190g chocolate end getting so dense sourdough bread.

    FAQ

    Question 1

    Can I make this chocolate sourdough bread with just cocoa powder alone, yes you can make it.

    Question 2

    How can I make this chocoalte sourdough bread more healthier? You can make this chocolate sourdough bread with whole grains.

    Looking for more chocolate sourodugh bread recipes like this? Try these:

    These are my new favorite dishes

    Print Recipe
    5 from 102 votes

    Triple Chocolate Sourdough Bread

    This Triplechocolate sourdough bread is one of the chocolate lover’s dreams !  Yes, this bread has cocoa powder, bitterchocolate, and semi-sweet chocolate chips.
    This loaf is enjoyed at its best for breakfastor as a snack, toast with butter or enjoy with cream cheese.
    Prep Time5 hours 30 minutes
    Cook Time45 minutes
    8 hours
    Total Time14 hours 15 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #sourdoughbread, Chocolate recipes, Triple chcoolate sourdough bread
    Servings: 12 pieces
    Calories: 206kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 2 ¾ cup 380 g Bread flour
    • ¼ cup /50g Spelt flour
    • ¼ cup cup/ 50g Rye flour
    • 1 ½ cup + 1 tbsp/395 g Water
    • 2 teaspoon / 11 g Salt
    • ½ cup / 40g cocoa powder
    • ½ cup + 1 teaspoon / 115 g Sourdough starter
    • 2 tablespoon / 30g Brown sugar
    • ½ cup / 90g semi-sweet chocolate chips
    • 1.4 ounce / 40g Bitter-sweet chocolate

    Instructions

    • Autolyse the dough
    • In add bowl of 380g water and brown sugar and mix well and set aside.
    • In another bowl mix all the flour along with cocoa powder and set aside.
    • Then add brown sugar water and mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
    • Add Starter into the dough.
    • After autolyse with flour incorporate the sourdough starter into the dough
    • Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
    • Stretch and fold.
    • Then stretch and fold the dough every 1 hour for 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.. This time you can keep it in proofer if you want.
    • Laminate the dough.
    • One hour after last stretch and fold do a lamination of the dough. Means spread the dough onto a thin sheet and fold them into a letter fold. Then add semi-sweet chocolate chips and bitter sweet chocolate chunks.
    • Shaping the dough
    • After one hour , transfer the dough to a lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
    • Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
    • Cold proof
    • After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
    • Score and Bake
    • When you are ready to bake preheat oven to 475°F.
    • Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
    • Turn the heat down to 450°F and cook for 15 minutes.After 15 minutes reduce the temperature to 425 F and bake for another 15 min. then remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 10-15 minutes, until the crust is deeply caramelized. The internal dough temperature should register 205- 210 F
    • .If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter.

    Video

    Nutrition

    Calories: 206kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 393mg | Potassium: 164mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4IU | Calcium: 20mg | Iron: 2mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Brownie using Brownie Mix

    · 18 Comments

    Delicious sourdough brownies are made with sourdough discard/ starter and storebought brownie mix. It is easy to put together. Brownies are softer than the regular version without sourdough discard.

    The preference for brownie mixes over scratch-made brownies or vice versa is subjective and depends on personal taste, preferences, and convenience. Both options have their own set of advantages and considerations. Here are some reasons why some people might prefer brownie mix over scratch-made brownies:

    The first foremost  use of brownie mix is.

    Convenience: as it is premixed it saves time.

    Consistency: it gives consistent results  on every bake.

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    However, it's important to note that scratch-made brownies have their own advantages, including the ability to control the quality of individual ingredients, experiment with flavors, and tailor the recipe to personal preferences.

    How to make Sourdough Brownie using Brownie Mix

    You need the following instructions to make sourdough brownies

    • Brownie mix : I used triple  chocolate brownie mix.
    • Vegetable oil: I have used canola oil.
    • Eggs: Adds moistness to the recipe
    • Vanilla extract: Adds flavor to the recipe. Sourdough starter: I used  100% sourdough discard / starter

    See recipe card for quantities.

    Instructions

    First make the wet ingredients with eggs, oil, sourdough starter and vanilla extract

    Combine all the wet ingredients such as eggs, vanilla extract , oil and sourdough starter

    Wet ingredients mix

    Then add the brownie mix and combine everything transfer to prepared tin

    Brownie mix

    Place into oven at 350 fahrenheit

    Bake at 350F for 20 -22 minutes until toothpick comesout clean.

    Variation of these sourdough brownies using brownie mix

    Instead of oil you can use melted butter.

    You can also add nuts like walnut or pecans.

    Coffee improves the flavor of the brownies and also  increase the taste.

    Any sourdough discard  or starter will work. However, 100% hydration one is perfect otherwise you may need to add some liquid.

    Milk, or buttermilk can be used instead of water.

    For a rich chocolatey flavor you can add some extra dark chocolate  to the brownie mix.

    Taste  and Texture of sourdough brownies using brownie mix

    Texture: More softer brownies  going to side of cakey or fudgy one  than the same brownie mix used alone.

    Taste: No sour taste from the  sourdough starter or discard.

    Tips to make perfect sourdough brownies from  brownie mix.

    1. Pan: Use the right size pan for your recipe. A smaller pan will result in thicker brownies, while a larger pan will result in thinner ones.
    2.  You can use any favorite brand of  brownie mix for this recipe; I prefer triple chocolate  ones. All types will work here.
    3. Sourdough starter can be an active or hungry starter (discard). Also of any flour combination will work here.
    4. Whenyou are measuring the sourdough starter/ discard  for this recipe  use same measuring cup for oil and starter. Take oil first and then starter that way it won’t stick.  This  will make easy cleaning .
    5. Chill Before Cutting: For cleaner cuts, chill the brownies in the refrigerator for an hour or so before cutting into squares.
    6. Don’t overmix the dough: just mix the  brownie batter otherwise brownies will become hard.
    7.  To get perfect slice  refrigerate  the brownies and slice.

    Storage

    Store brownies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

    Top tip

    You can use any flour sourdough starter to make this sourdough brownies using the brownie mix.

    FAQ

    Question 1

    Can I use any kind of brownie mix to make this brownies? Yes you can according to your preference you can use.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 14 votes

    Sourdough Brownie using Brownie Mix

    Deliciousbrownies are made with sourdough discard/ starter and storebought brownie mix.It is easy to put together. Brownies are softer than the regular versionwithout sourdough discard.
    Prep Time5 minutes
    Cook Time22 minutes
    Total Time27 minutes
    Course: Brunch, Dessert
    Cuisine: American
    Keyword: Brownies, Sourdough brownies
    Servings: 12 pieces
    Calories: 21kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 box Triple Chocolate Brownie mix
    • ½ cup Vegetable Oil
    • ½ cup Sourdough Starter/Discard
    • ½ teaspoon Vanilla Extract
    • 2 eggs

    Instructions

    • Preheat oven to 350F and line a 8X8 inch pan with a parchment paper and set aside.
    • In a medium bowl add ½ cup oil and 2 eggs and mix well to this add sourdough stater and vanilla extract and combine everything well.
    • To this add box triple chocolate brownie mix and combine well.
    • Transfer the brownie batter into a prepared tin. Bake 350F for 20-22 minutes or until toothpick comes with little moist crumb .
    • Once it is cooled down, slice and enjoy with scoop of vanilla ice cream.

    Nutrition

    Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough  Banana Carrot Muffins

    · 22 Comments

    Sourdough banana carrot muffins are an excellent addition to your breakfast menu, each muffin made with goodness of sourdough starter/discard, banana and carrot and touch of cinnamon and vanilla with walnuts.

    These are a delightful twist on traditional muffins, adding the tangy flavor of sourdough starter to the sweetness of bananas and carrots.

    If you don’t want to add carrot, here is  banana bread muffins recipe  with just banana alone.

    Why do I need to try sourdough  Banana  carrot muffins?

    Bananas and carrots are both nutritious foods that offer a variety of health benefits:

    Bananas: are rich in potassium, high in Fiber contains vitamins and mineral and enough carbohydrates and good for heart health.

    Carrots: on the hand are rich in beta-carotene,  vitamin A, great antioxidant properties,  good for heart health and digestive health.

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    How to make sourdough Banana and carrot muffins?

     You need the following ingredients to make these muffins.

    • Flour: All-purpose flour. I tried with both bleached all-purpose flour and unbleached all-purpose flour, both turned out to be incredibly good.
    • Oats: Instant oats are used in this recipe.
    • Sourdough starter/discard: I used 100% hydration starter (1: 1 ratio) which is not fed. You can use both the fed starter and the non-fed one like in this recipe.
    • Baking powder: Contains an acid and a base and has a more neutral taste, which gives a cake like tender crumbs.
    • Baking soda: Function as leavener along with baking powder.
    • Salt:  Used for flavor.
    • Eggs: Adds moisture and binds everything together.
    • Sugar: Use granulated sugar to sweeten these muffins.
    • Vegetable oil  Results in a more delicate and moister crumb in the muffin. You can substitute it with melted butter.
    • Mashed Banana:  I used  2-3 mashed banana .
    • Carrots :  Grated fresh carrots give the best taste compared to pre-grated ones.
    • Walnuts : I used toasted nuts.
    • Vanilla extract:  for flavor
    • Spices like cinnamon

    See recipe card for quantities.

    Instructions

    • First mix flour, instant oats, salt,  baking soda and baking powder and set it aside.
    • In another bowl add egg, oil, vanilla extract, sourdough starter and mix well .
    • Then incorporate dry ingredients into wet ingredients.

    Dry ingredients

    Wet ingredients, oil, egg, vanilla extract and sourdough starter

    Brown sugar and granulated sugar

    Muffin batter with banana walnut and carrots.

    • Fold in banana , carrot and nuts.
    • Transfer to prepared muffin tin and bake.

    After baking

    Variations

    Variations to Sourdough banana carrot muffins

    Whole wheat flour can  be substituted for regular unbleached all-purpose flour.

    Any flour type sourdough starter/ discard will work. Both room temperature ones as well as refrigerated ones.

    Along with carrot and banana you can either grated apples  or pineapple. If you add pineapple, it becomes sourdough humming bird muffins.

    Add nuts like pecans and macadamia instead of walnuts.

    Spices like ginger and nutmeg  or cloves .

    Storage

    1. Room Temperature:  These sourdough banana carrot muffins can at room temperature for 2-3 days in an airtight container. However, they may start to dry out after the first day.
    2. Refrigeration: If you want to extend the shelf life, you can store these muffins in the refrigerator. They will stay fresh for up to 5-7 days when stored in an airtight container. Before serving, you can warm them up slightly in the microwave or oven to revive their freshness.
    3. Freezing: sourdough banana carrot  muffins freeze well and can be stored in the freezer for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil or place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator or reheat them in the microwave or oven before serving.

    Top tip

    These muffins are really verstaile you can add apple, pineapple or any other nuts.

    FAQ

    Question 1

    Can I make Sourdough Banana Carrot muffins make egg free?
    Yes you can, skip the egg and add an extra banana or apple sauce.

    I have made this recipe as part of #MuffinMonday

    #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.
    Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

    Looking for other recipes like this? Try these:

    Print Recipe
    5 from 61 votes

    Sourdough Banana Carrot Muffins

    Sourdough banana carrot muffins are an excellent addition to your breakfast menu, eachmuffin made with goodness of sourdough starter/discard, banana and carrot andtouch of cinnamon and vanilla with walnuts
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast, Brunch, Dessert, Snack
    Cuisine: American
    Keyword: Banana muffins recipes, Carrot recipes, Sourdough Muffins
    Servings: 14 pieces
    Calories: 142kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 ¼ cup 162.5g all-purpose flour
    • ½ cup 100g sourdough starter /discard 100% hydration
    • ½ teaspoon 1.5g baking powder.
    • ½ teaspoon 2.5g baking soda.
    • ¼ teaspoon 2g salt
    • ½ teaspoon ground cinnamon
    • ⅓ cup vegetable oil
    • ½ cup 100g Brown sugar
    • 2 tablespoon 30g granulated sugar * Increase the amount if you need sweeter muffins.
    • 1 cup 109g grated carrots 2 medium
    • ½ cup /50g instant oats
    • 1 large egg
    • ½ cup 47g Walnuts toasted and crushed
    • 1 cup ripe bananas mashed about 2-3 bananas
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
    • In a medium bowl, whisk together the all-purpose flour, instant oats baking powder, baking soda, salt, and cinnamon. Set it aside.
    • In a large bowl, add egg, oil, sourdough starter, vanilla extract and mix well then add brown sugar and granulated sugar mix until it is light and fluffy.
    • Gradually add the dry ingredients to dry ingredients and then fold in mashed banana and grated carrot mixing just until combined . Be careful not to overmix the batter.
    • Then add toasted walnuts and combine once again. Reserve 2 tablespoon crushed walnut aside
    • Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full. To this top with crushed walnuts .
    • Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
    • Remove the muffins from the oven and let them cool in the tin for few minutes before transferring them to a wire rack to cool completely.

    Video

    Notes

    ** These  are not overly sweet muffins, if you want sweet muffins you need increase ¼ cup granulated sugar  
     
    These sourdough banana carrot muffins have a unique flavor profile due to the sourdough starter. Enjoy them as a delicious and tangy treat! Enjoy your homemade banana carrot muffins! You can store them in an airtight container at room temperature for a few days or freeze them for longer storage.

    Nutrition

    Calories: 142kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 124mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1553IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

     Spicy Tuna Steak  Bites

    · 24 Comments

    If you are looking to make a fish fry that is easy to make and at the same time very tasty, then try this Spicy Tuna   steak bites. Great to serve with some salad or as a side dish with some mashed potato or avocado.

    This fish fry can be easily made in a pan by frying them.

    Why Tuna is good for you?

    Tuna fish has lots of nutritional properties. Here are some key properties of tuna fish:

    This was inspired by my spiced salmon bites recipe on this site.

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    1. Protein-Rich: Tuna is a excellent source of high-quality protein, essential for muscle development and overall body function.
    2. Omega-3 Fatty Acids: Tuna contains omega-3 fatty acids, particularly EPA and DHA, which are beneficial for heart health and may help reduce the risk of cardiovascular diseases.
    3. Vitamins and Minerals: Tuna is rich in various vitamins and minerals, including vitamin D, B vitamins, selenium, and iron.
    4. Low in Fat: While tuna does contain some fat, it is generally low in saturated fat.
    5. Low in Calories: Tuna is a relatively low-calorie food.

    Ingredients

    You need the following ingredients to make this

    • Tuna: I used  Ahi  frozen tuna; you can use fresh tuna too.
    • Cayenne pepper: Adds heat to dish.
    • Black pepper:  I used crushed black pepper you can use fine one also.
    • Salt: You need well salted Tuna.
    • Maple syrup (optional):  Fish dishes always taste better with hint of sweetness. If you do not like the slight sweetness, you may opt not to add.
    • White Cornmeal/semolina  gives a crispy coating as well help to prevent it from sticking to the bottom of pan.
    • See recipe card for quantities.

    How to make these Tuna Steaks?

    First mix cayenne pepper, black pepper salt and white cornmeal and maple syrup and set aside.

    Ahi Tuna and Spice mix

    Coat the Tuna with spice mix

    Cook the Tuna steak bites in peanut oil

    Once it is cooked filp and cook other side

    Coat the tuna steak with spice mix and set aside for 15-20 minutes.

    Then  in a skillet heat peanut oil and add spice coated tuna and cook each side for 3-4 minutes depending upon the thickness.

    Enjoy warm with topped with salad or side dish.

    Variations

    Instead of maple syrup you can use ginger-garlic paste to add some extra kick to it.

    To tone down heat, instead of cayenne pepper use paprika  alone or half paprika and half cayenne pepper.

    You can use both fresh and frozen tuna for this recipe. I have used Wild-Caught Ahi Tuna for this recipe.

    Any type of Tuna will work for this recipe as Ahi Tuna is known for its high fat content, rich flavor, and meaty texture, while Albacore Tuna  is a  milder flavor and softer, more delicate texture.

    Yellow cornmeal also works in this recipe.

    How to Serve this spicy tuna steak bites

    You can serve these spicy tuna steak bites with a bed of salad.

    With mashed potato or mashed avocado and touch of lime or lemon juice.

    Top tip

    Make sure to coat the spice mix properly  to each tuna pieces so that every piece taste uniform.

    You can also cook these spicy  tuna steak bites in a grill or air fryer.

    If you are using a grill, you need to  use skewer or grill plate to prevent the small bites falling into the grill.

    FAQ

    Question 1

    Can I make this spicy tuna steak bites in air fryer?
    Yes you can make this spicy tuna steak bites in air fryer.

    Looking for other fish recipes like this? Try these:

    Other New recipes

    These are my favorite dishes:

    Print Recipe
    5 from 84 votes

    Spicy Tuna Steak Bites

    If you are looking to make a fish fry that is easy tomake and at the same time very tasty, then try this Spicy Tuna   steak bites.Great to serve with some salad or as a side dish with some mashed potato or avocado
    Prep Time5 minutes
    Cook Time8 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: Fish recipes, Spicy Tuna steaks, Tuna recipes
    Servings: 6 servings
    Calories: 280kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 4 Ahi tuna steak cut it into 3-inch cubes 3.5 ounce each thawed
    • 1½ teaspoon cayenne pepper
    • ¾ teaspoon pepper
    • ½ teaspoon salt
    • ¾ teaspoon maple syrup
    • 2 tablespoon cornmeal
    • ¾ cup peanut oil

    Instructions

    • First cut the Tuna into 3-inch cubes and pat dry and set aside.
    • In a large bowl add cayenne pepper ,salt , maple syrup pepper and cornmeal. Mix well.
    • Add spice mix into Tuna pieces and coat well. And set aside.
    • Heat oil in a pan and then add salmon pieces and cook for 3-4 minutes or until one side is cooked then flip and cook the other side too.
    • When both sides are cooked well remove from the pan and serve with mashed avocado or with salad.

    Video

    Nutrition

    Calories: 280kcal | Carbohydrates: 3g | Protein: 4g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 6mg | Sodium: 201mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.3mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Man’oushe ( Za’atar Flatbread)

    · 42 Comments

    Sourdough Man’oushe ( Za’atar Flatbread) is made with sourdough starter, flour and za’atar spice. The unique spice blend makes any bread very delicious.

    What is Man’oushe?

    Man'oushe is a popular Levantine flatbread from Lebanon, usually enjoyed for breakfast or as a snack.

    It's made by spreading a mixture of za'atar seasoning onto the dough before baking or grilling it.

    Za'atar is a flavorful blend of herbs and spices, typically including ingredients like dried thyme, oregano, marjoram, sumac, sesame seeds, and salt.

    This blend is mixed with olive oil to create a paste-like consistency, which is then spread on the dough. The dough itself is usually a simple mixture of flour, water, Sourdough starter (yeast traditionally used), salt, and sometimes olive oil.

    Za'atar mixture is spread on the dough, it's baked in an oven or cooked on a griddle until it's crispy and golden.

    Served either folded or rolled and can be enjoyed plain or accompanied by toppings like tomatoes, cucumbers, or labneh (a strained yogurt).

    Man'oushe with za'atar is cherished for its aromatic and tangy flavors, owing to the distinct taste of the za'atar seasoning. It's a beloved dish in the Middle East and can be found in bakeries, street stalls, and homes throughout the region.

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    How to make Sourdough Man’oushe/ Za’atar Flatbread

    You need the following ingredients to make this  flatbread .

    • All-purpose flour: I used unbleached all-purpose flour  in this recipe.
    • Sourdough Starter: 100% hydration sourdough starter is used, you can choose any sourdough starter of choice.
    • Salt: Adds flavor to the recipe
    • Water:  69% hydration for this recipe
    • Honey: adds little sweetness to the dough.
    • Olive oil: I used extra virgin olive oil you can use your favorite ones.
    • Za’atar:  it is a mixture of dried thyme, oregano, marjoram, sumac, sesame seeds, and salt.
    • See recipe card for quantities.

    How to make  this sourdough Man’oushe( Za’atar Flatbread)

    First you need to make  dough with all-purpose flour, starter, water, honey, and oil.  And mix everything and set aside for 30 minutes.

    Wet ingredients, water, honey, salt,olive oil and sourdough starter

    all purpose flour

    Dough Before fermenation

    Dough after fermentation at 73 F for 10-12 hours.

    Then add salt and mix well and set aside at  73°F at room temperature for 10-12 hours.

    After bulk fermentation divide the dough into 4 pieces and spread it into four 7-inch circles.

    In the meantime, mix olive oil with za’atar and make a paste.

    Brush the top of flat bread with za’atar olive oil paste and set aside for another 2 hours.

    Preheat oven to 400°F and bake it until the sides are golden brown color.

    Variation to this sourdough Za’atar bread ?

    You can try all these variations.

    Sourdough  Za’atar Cheese bread:

    • Akkawi or Feta Cheese: Sprinkle crumbled Akkawi or feta cheese on top of the za'atar mixture before baking. It adds a creamy, tangy flavor.
    • Halloumi: Grate or slice halloumi cheese and place it on flatbread for a delightful texture and taste.

    With  Vegetable Additions like

    • Caramelized Onions: Top the za'atar mixture with caramelized onions for a touch of sweetness and depth of flavor.
    • Cherry Tomatoes: Add halved cherry tomatoes on top before baking for bursts of freshness.

     With meat and chicken

    • Spiced Ground Meat: Spread a layer of seasoned ground lamb or beef on the flatbread before adding the za'atar mixture for a heartier version.
    • Shredded Chicken: Mix shredded chicken with a hint of Middle Eastern spices and use it as a topping alongside the za'atar.

    Different Spice Blends:

    • Custom Spice Mix: Create your own spice blend by adding ingredients like cumin, coriander, paprika, or sesame seeds to the za'atar for a unique flavor profile.
    • Baharat Seasoning: Incorporate a pinch of Baharat seasoning into the za'atar mix for a richer, more complex taste.

    Add some  Herbs and Greens:

    • Fresh Greens: After baking, top the flatbread with a handful of fresh arugula, mint leaves, or basil for a burst of color and freshness.
    • Chopped Herbs: Mix finely chopped fresh herbs like parsley or cilantro into the za'atar mix for an extra herbaceous note.

    Change the flour to make the following za’atar bread:  

    • Whole Wheat or Multigrain Dough: Use whole wheat or multigrain flour for a nuttier flavor and added nutritional value.
    • Gluten-Free Options: Experiment with gluten-free flour blends to create a gluten-free version of flatbread.

    Make it  sweeter:

    • Sweet Za'atar Bread: Add a touch of sweetness by drizzling the flatbread with honey or sprinkling a bit of sugar along with the za'atar for a sweet-savory blend.

    Storage

    Storage

    • Allow the flatbread to cool completely to room temperature.
    • Place it in an airtight container or wrap it tightly in plastic wrap.

    If you plan to store it for a few days (up to about 3-4 days), refrigeration can help maintain freshness.

    • Long-term Storage:
    • For longer-term storage (up to a month), freezing is ideal.
    • Wrap the flatbread tightly in plastic wrap and then place it in a resealable freezer bag or airtight container.
    • To prevent sticking, you can place parchment paper between the layers of flatbread before freezing.

    Tips for Reheating:

    1. Oven or Toaster Oven:

    • Preheat the oven to around 350°F (175°C).
    • Reheat the flatbread for a few minutes until heat through and regains its crispness.

    2. Skillet or Pan:

    • Heat a non-stick skillet or pan over medium heat.
    • Warm the flatbread for a 1-2 minutes on each side until is warm and crisp.

    3. Microwave:

    • If using a microwave, wrap the flatbread in a damp paper towel to prevent it from drying out excessively.
    • Heat it in short intervals, checking frequently to avoid over-drying.

    Top tip

    Use only 15 % sourdough starter for long ferementation at room temperature

    FAQ

    Question 1

    Can use whole wheat flour to make Sourdough Man’oushe -Za’atar Flatbread ? Yes you can bu they tend to slightly harder than the whole white flour ones.

    I have made this flatbread as part of Breadbaker's event.

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient

    Looking for other recipes like this? Try these:

    Other sourdough bread

    These are recipes my favorite give it a try.

    Print Recipe
    5 from 104 votes

    Sourdough Man’oushe (Za’atar Flatbread)

    SourdoughMan’oushe ( Za’atar Flatbread) is made from sourdough starter, flour andza’atar. The unique spice blend makes any bread very delicious.
    Prep Time30 minutes
    Cook Time19 minutes
    Fermentation time12 hours
    Course: Breakfast, Snack
    Cuisine: Mediterranean
    Keyword: Flatbread, Sourdough Man'oushe
    Servings: 4 flatbread
    Calories: 548kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 cup/ 250g warm water plus more as needed
    • ¼ cup /45g Sourdough starter
    • 1 tablespoon 19 grams honey
    • 3 cups 360 grams all-purpose flour
    • 1 teaspoon 6 grams kosher salt
    • 2 teaspoons 9 grams extra-virgin olive oil
    • Topping:
    • ⅓ cup 85 grams extra-virgin olive oil
    • ¼ cup 30g za’atar
    • Cornmeal for adding to baking sheet prevent flatbread from sticking.

    Instructions

    • Combine the water, starter, salt, olive oil sourdough starter and honey in the bowl and whisk by hand.
    • Add the flour, knead until a smooth dough is formed and set aside for 30 minutes .
    • Then after 30 minutes knead the doughinto a smooth ball. Place in a clean, lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 10-12 hour.
    • Divide the dough into 4 equal pieces. Lightly flour the work surface and place the balls of dough on the work surface.
    • In a small bowl make a paste of za’atar and olive oil and set aside.
    • Roll each ball into a 5- to 6-inch circle and place on the prepared baking sheet with cornmeal
    • Brush each dough circle with olive oil za’atar paste and set aside for another hour.
    • The dough should spring back when you touch it with your finger.
    • Preheat the oven to 400°F.
    • Bake the bread until they just start to brown around the edges, 12to 15 minutes. These are best served warm.

    Video

    Nutrition

    Calories: 548kcal | Carbohydrates: 79g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 584mg | Potassium: 103mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 4mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Panettone

    · 11 Comments

    Sourdough panettone is a classic Christmas fruit bread made with stiff sourdough starter and raisins, candied oranges, and lemon. It is one of the most difficult sourdough breads to master. I have tried this bread after several trial and errors.

    History of Panettone?

    Panettone is Christmas bread from Milan, Italy.

    Panettone  has it name derived  from “small loaf” — panetto — with the suffix “-one” altering the meaning to “big, small loaf”.

    This naturally leavened sweet bread has a complex and lengthy preparation process that takes place over 72 hours.

    The preparation process includes multiple rounds of kneading and rising. After baking, the panettones are left to cool upside down to ensure the characteristic domed top does not sink. 

    Mastering the Panettone means  mastering the natural yeast! . You need to tame the levito madre/ Stiff starter.

    You can make stiff starter with your 100% liquid starter. Check this post for more information

    [feast_advanced_jump_to]

    Ingredients to make Sourdough Panettone

    You need following ingredients to make this

    For first dough

    For Second dough Ingredients

    • Manitoba flour: You need high protein flour for making this panettone. Bread flour and all-purpose flour will not work here.
    • Eggs: This is egg rich especially egg yolk rich bread.  That gives the characteristic yellow hue to the bread and makes it a soft pillowy structure.
    • Butter: Butter rich bread too you need to add butter to do dough.
    • Sugar: Granulated sugar is used in this recipe
    • Pasta Madre: You need stiff, sweet starter to make this panettone. Here is the recipe to make a stiff starter.
    • Candied citron:  You can use  both homemade and storebought citron.
    • Candied orange:  You can use  both homemade and storebought orange.
    • Orange zest: Freshly  zested  orange zest
    • Lemon zest: Freshly zested lemon zest
    • Vanilla extract: Use natural vanilla extract or vanilla paste.
    • Rum-soaked Raisins: If you don’t want rum-soaked raisins you can use orange juice to soak the raisins.
    • Cranberries.

    See recipe card for quantities.

    Instructions

    First you need to make stiff starter, make sure to refresh at least 3 times before adding to panettone dough.

    Panettone first dough

    Window pane test

    Day before baking you need to start first dough with stiff starter, flour, sugar, egg yolk, and butter. Set aside until it reaches triple volume.

    Once the first dough is triple volume make second dough, again add, flour, honey, sugar, barely malt, salt, honey vanilla extract, butter, rum soaked raisins craisins, candied oranges, candied citron.

    Trippled first dough

    Second dough made with flour, all of the first dough, raisins, craisins, candied orange , candied citron and vanilla extract

    Mix everything and divide the dough  and transfer to prepared panettone paper tin. Set aside until it reaches the rim for around 4 hours.

    Panettone dough divided and transfered to mold

    Set aside the dough for the last 1 hours of proof without any covering as you need to get dried layer so that it will be easy for you cut the cross and put the butter on the top.

    Top with pearl sugar and bake it at 325°F oven for first 15 minutes and then at 300°F for 40 minutes.

    Also, when you take out the panettone make sure to hang it upside down for  24 hours. As this bread is very rich in egg yolk and sugar it is delicate and more like souffle or angel food cake nature.

    Quantity of the  dough  you can put it in a panettone mold is

    You should use 10% more dough per mold. For example,  for 500g mold use 550- 575g  of dough for molds 750g you put inside 825g of dough and for molds from 1000g you should put inside 1100g of Dough. 

    500g = 13cm x 9.5cm/  6.75-Inches W X 4.8-Inches H = 550g dough

    750= 15x11cm/ 6  inch = 825g dough

    1000g=16x11cm= 1100g

    Enjoy  panettone.

    Variations to the panettone

    There are countless variations and twists you can try with panettone, a traditional Italian sweet bread. Here are a few delightful variations:

    1. Chocolate Chip Panettone: Add chocolate chips or chunks to the dough for a delightful chocolatey twist.
    2. Dried Fruit and Nut Panettone: Mix in various dried fruits like apricots, cranberries, and raisins along with nuts such as almonds, walnuts, or pistachios to add texture and flavor.
    3. Alcoholic Infusion: Soak the dried fruits in rum, brandy, or any liquor of your choice before adding them to the dough to impart a boozy note.
    4. Glazed or Iced Panettone: After baking, drizzle a glaze made of powdered sugar and citrus juice over the top for added sweetness.
    5. Filled Panettone: Cut the panettone horizontally, spread a layer of Nutella, custard, or a flavored cream between the layers, and reassemble the bread before serving.
    6. Savory Panettone: Experiment by adding ingredients like cheese, herbs, or even olives to create a savory version of this traditionally sweet bread.
    7. Mini Panettones: Instead of one large loaf, bake individual-sized panettones in muffin tins for a cute and easily shareable treat.

    Equipment

    To make good panettone, you need, kitchen scale, kitchenaid mixer and panettone mold

    Storage

    These panettones will keep well stored in a closed bag for at least a week. They also freeze very well for up to 6 months.

    Top tip to make Sourdough Panettone

    1. Healthy stiff starter
    2.  Tripled first dough.
    3.  Second dough with dry fruits, make sure to soak the dry fruits before adding to the dough. Candied citron, orange,  vanilla extract, and honey.
    4. Using correct panettone paper tin size.
    5. Baking until golden brown on the top.
    6. Hanging the panettone with help skewers upside down  overnight or 24 hours.

    FAQ

    Question 1

    Can I make sourdough panettone with liquid sourdough starter ?
    Yes you can make sourdough panettone with liquid sourdough starter also. Make sure to feed at least 3 times before you start making the panettone dough.

    Looking for other Christmas bread recipes like this? Try these:

    More recipes for you

    These are my favorite dishes to serve with [this recipe]:

    Print Recipe
    5 from 35 votes

    Sourdough panettone

    Sourdough Panettone is a classic Christmas fruit bread madewith stiff sourdough starter and raisins, candied oranges, and lemon. It is oneof the most difficult sourdough breads to master. I have tried this bread afterseveral trial and errors.
    Prep Time2 days
    Cook Time50 minutes
    Total Time2 days 50 minutes
    Course: Breakfast, Brunch, Dessert
    Cuisine: Italian
    Keyword: Panettone, Sourdough Bread recipes
    Servings: 18 servings
    Calories: 348kcal

    Equipment

    Ingredients

    First dough

    • 110 g Pasta madre stiff starter with 45% hydration
    • 110 g sugar superfine/caster (see note)
    • 180 g water
    • 100 g egg yolks about 6
    • 113 g butter softened not melted and cut into several pieces.
    • 375 g high gluten flour 13.5% to 15% protein I used Manitoba flour.

    Second dough

    • All the first dough
    • 90 g high gluten flour 13.5% to 15% protein
    • ¾ teaspoon salt ~5 grams
    • 100 g sugar superfine/caster
    • 91 g egg yolks about 5 or 6
    • 150 g butter softened (not melted)and cut into several pieces.
    • 3 g barley malt about ¼ teaspoon
    • 100 g raisins rum soaked.
    • 80 g craisins
    • 90 g candied orange diced small.
    • 45 g candied citron diced small.

    Aromatic mix

    • 46 g honey
    • 1 teaspoon vanilla extract 1 vanilla bean paste
    • ½ tablespoon lemon grated
    • ½ tablespoon orange grated
    • Egg wash optional
    • One egg beaten with a splash of milk or cold water.

    Instructions

    • Day 1
    • Soak raisins in rum (soaks for 1.5 hours at least or overnight for best results), refresh pasta madre starter 3 times throughout morning and afternoon (example, 8AM, noon, and 3PM), and then make first dough in evening (45 mins to 1-hour active time)
    • To begin, mix ingredients for aromatic blend in a small bowl, cover and let sit for 24 hours
    • Refreshing your Starter
    • Your starter (liquid or stiff) has been refreshed enough times so that it is very active (suggestion is at least 3 refreshers the day that you are making first dough) (eg, refresh at 8AM, noon, 3PM, and then use some to make first dough at 7PM)
    • Mixing the First Dough
    • When you are ready to mix the first dough, add the stiff starter to the bowl of a standing mixer, along with flour and water.
    • Mix for 10 to 15 minutes, then add sugar, and then softened butter in several pieces.
    • Only after butter is completely blended, add the egg yolks in several stages.
    • Ensure that the dough temperature stays under 26 degrees C (78F). If it goes higher, place dough in freezer for 10 minutes (remember this for second dough too)
    • Mix for 25 minutes until you get a silky-smooth elastic dough. Test dough for Window pane.
    • Bulk Rise of First Dough (12 hours/overnight)
    • Place dough in large container (three times the size of the dough), cover, and let rise at 28/30 C (82 to 86F) for 12 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen.
    • Day 2 Mixing of Second Dough
    • Overview: Make the second dough (45 mins), form loaves/rest dough (1 hour), let loaves rise (4 to 6 hours), and bake (35 mins to 1 hour, depending on liner size, see note)
    • To begin, consider placing dough/bowl/hook in refrigerator while measuring ingredients for dough two.
    • When ready to proceed, add flour and barley malt to the day 1 dough and mix at slow speed than medium for 15 minutes.
    • Slowly incorporate sugar.
    • Afterwards, add half the egg yolks, salt, and aromatic blend.
    • Knead until smooth and homogenous.
    • Add 75 grams of the softened butter, mix well, and then the rest of the yolks.
    • Knead until smooth and then add the remaining butter, the raisins, craisins and the candied orange and lemon.
    • Bulk Rise of Second Dough
    • Remove from machine and let stand in covered bowl for 30 minutes.
    • Remove dough from bowl and let sit uncovered on counter for 15 minutes.
    • Final Rise of Second Dough
    • Divide dough and form into balls sized according to size of the containers/pans/liners you are using (see notes)
    • Allow loaves to rise in liners placed on a baking sheet, covered by plastic wrap at a temp of 28 to 30 C (82 F to 86F) for 4 to 6 hours. You may leave the covered dough inside the oven (turned off!) with the oven light turned on for warmth if you have a cool kitchen.
    • You need to take the cover of the dough for the last two hours of dough rising as it will create a thin film on the top.
    • The dough should rise within 1 inch of the top of mold. If it rises more than that, you risk getting a mushroom shaped panettone, which is not considered ideal.
    • Preparing to Bake
    • In the meantime, before baking, pre-heat the oven to 162° C (325° F) and allow panettone to form skin by uncovering for 45minutes to 1 hour prior to baking.
    • Cut a cross on top of panettone prior to baking and add a chunk of butter to the center (see photo collage) If you want shiny loaves, consider brushing top with egg wash! Top with pearl sugar.
    • Bake loaves.
    • Center should read 94° C (201 °F) when done (takes about 50-60 minutes for 1 kg dough; see note for baking according to size)
    • Invert and cooling of loaves
    • To cool, immediately invert loaves by inserting wooden skewers across bottom and hang upside down on top of deep pot (NOTE: you should use very pointy skewers, or it may be difficult to pierce the panettone liners
    • After completely baked, place the loaves in plastic/cellophane bags. Before wrapping in plastic, you must wait 10 to 12 hours for loaves to completely cool. (to reduce risk of mold, consider spraying inside of bags with pure food grade alcohol and dry out completely before using)
    • Panettone is best eaten at least 5 days after baking as the flavors continue to develop after baked.

    Video

    Notes

    If you are using liquid starter  50 g (100% hydration) (or 75 g of 45% hydration)

    Nutrition

    Calories: 348kcal | Carbohydrates: 48g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 206mg | Potassium: 70mg | Fiber: 2g | Sugar: 23g | Vitamin A: 520IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Chocolate Crinkle Cookies

    · 25 Comments

    Sourdough Chocolate Crinkle cookies are going to be a great addition to your cookie box. Excellent gift idea too. Perfect for chocolate lovers as it consists of double chocolate due to its fudgy texture and rich chocolate flavor.  These tasty cookies are made with cocoa powder and dark chocolate along with sourdough discard

    History of Chocolate crinkle cookies

    Chocolate crinkle cookies have a history that dates back several decades. While the exact origins are not entirely clear, these cookies are believed to have emerged in the United States in the early to mid-20th century.

    The recipe for chocolate crinkle cookies likely evolved from traditional chocolate cookie recipes. What distinguishes these cookies is their distinctive cracked appearance, which comes from the way the dough is prepared and coated in powdered sugar before baking.

    The name "crinkle" comes from the way the cookies crack and form a crinkled pattern on the surface as they bake. This effect occurs because the dough contains a higher amount of moisture, usually from ingredients like melted chocolate or cocoa powder, causing it to expand and crack during baking.

    [feast_advanced_jump_to]

    How to make this Sourdough Crinkle Cookies

    You need the following ingredients to make these sourdough chocolate crinkle cookies.

    • All-purpose flour: Unbleached all-purpose flour is used in this recipe you can use any all purpose flour
    • Sourodugh starter/ discard: Active sourdough starter or sourdough discard with 100% hydration is good for this recipe.
    • Dark Brown sugar: You can use light brown sugar too.
    • Granulated sugar  & Powdered sugar:  Used in rolling the cookie dough that way you get characteristic crinkle shape.
    • Butter:  Unsalted butter  is used in the recipe you can use
    • Cocoa Powder: Hershey Baking Cocoa 100% cocoa Natural unsweetened is used  you can use your favorite cocoa powder here.
    • Bitter chocolate: If  you want you can change to semi-sweet chocolate bars too.
    • Vanilla extract: You can use fresh vanilla bean.
    • Baking powder: Use aluminum free baking powder
    • Salt: Adds flavor to the cookies and brings out sweetness.
    • Eggs: Adds moistness and rise to the cookie.

    See recipe card for quantities.

    Instructions to make these sourdough chocolate crinkle cookies.

    In a large bowl add all-purpose flour, baking powder, cocoa powder , salt and mix well and set aside.

    Dry ingredients

    Wet ingredients

    In a KitchenAid mixer bowl add softened butter, brown sugar, and beat well. To this add eggs, melted chocolate, sourdough starter/discard and vanilla  extract.

    The gradually add dry ingredients and mix everything well.

    sourdough chocolate crinkle cookie dough

    Ready for baking

    Refrigerate the cookie dough for at least 8 hours or overnight.

    When you are ready to bake, pre-heat oven.

    Roll the cookie dough into granulated sugar and then into powdered sugar.

    Bake at 350°F and enjoy the cookie.

    Variations to the sourdough chocolate crinkle cookies

    Sourdough chocolate crinkle cookies are a delightful treat! There are several variations you can try to add different flavors or textures to the classic recipe. Here are a few ideas:

    Mint Chocolate Crinkle Cookies:

    • Add ½ teaspoon of peppermint extract to the batter.
    • Use a combination of dark chocolate chips and  mint chips for added mint flavor.
    • Dust the cookies with powdered sugar as usual.

     Espresso Chocolate Crinkle Cookies:

    • Incorporate 1-2 tablespoons of finely ground espresso or coffee powder into the cookie dough.
    • For an extra kick, mix in some dark chocolate chunks or espresso chocolate chips.

    Orange Chocolate Crinkle Cookies:

    • Add 1 tablespoon of orange zest to the cookie dough for a citrusy touch.
    • Optionally, mix in some chopped candied orange peel for added flavor.
    • Dust the cookies with powdered sugar as usual.

    Peanut Butter Chocolate Crinkle Cookies:

    • Replace about ¼ to ⅓ cup of the flour with an equal amount of creamy peanut butter.
    • Mix in some peanut butter chips or chopped peanuts along with the chocolate.
    • Roll the dough balls in powdered sugar before baking.

    Spiced Chocolate Crinkle Cookies:

    • Add a teaspoon of ground cinnamon and a pinch of nutmeg or cloves to the dry ingredients.
    • For a little heat, consider adding a pinch of cayenne pepper for a spicy kick.

    White Chocolate Raspberry Crinkle Cookies:

    • Instead of using dark chocolate, use white chocolate chips or chunks.
    • Gently fold in some freeze-dried raspberries or raspberry jam swirls for a fruity flavor burst.

    Nutty Chocolate Crinkle Cookies:

    • Mix chopped nuts (like pecans, walnuts, or almonds) into the cookie dough along with the chocolate.
    • Roll the dough balls in a mix of powdered sugar and finely chopped nuts before baking.

    Tips for making sourdough chocolate crinkle cookies.

    Traditionally oil is used in the recipe. However, using butter in crinkle cookies makes it more flavorful as well as fudgy texture.

    Top tip

    Don't overcook the sourdough chocolate crinkle cookies, you need the middle of cookies to soft.

    FAQ

    Question 1

     
    Why are my sourdough chocolate crinkle cookies spreading?
    Because your cookie dough is warm, you need to refrigerate the dough.   Shape the cookies when it is cold.

    Question 2

    I don’t have dark brown sugar in my hand. Which sugar can I use in this recipe?
    You can use light brown sugar. If you are using granulated sugar  reduce the amount of sugar to ¼ cup ( 50g) .

    Looking for other chocolate cookies recipes like this? Try these:

    Print Recipe
    5 from 50 votes

    Sourdough Chocolate Crinkle Cookies

    SourdoughChocolate Crinkle cookies are going to be a great addition to your cookie box.Excellent gift idea too. Perfect for chocolate lovers as it consists of doublechocolate due to its fudgytexture and rich chocolate flavor.  Thesetasty cookies are made with cocoa powder and dark chocolate along withsourdough discard.
    Prep Time15 minutes
    Cook Time14 minutes
    Resting the dough8 hours
    Total Time8 hours 29 minutes
    Course: Dessert
    Cuisine: American
    Keyword: chocolate cookies, Crinkle cookies, Sourdough recipes, Sourodugh Chocolate crinkle cookies
    Servings: 21 cookies
    Calories: 167kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1-¼ cups 150g all-purpose flour
    • ½ cup 40g unsweetened cocoa powder
    • 2 teaspoons 8g baking powder
    • ½ teaspoon 2g teaspoon salt
    • 1 stick 4 ounces(113g) unsalted butter, chilled and cut into ¼-inch cubes
    • 1 ¼ cups 250g firmly packed dark brown sugar
    • 2 large eggs
    • 4 ounces 116g extra-bittersweet chocolate (70% cacao), melted and cooled melted
    • 1 teaspoon vanilla extract
    • ½ cup 100g Sourdough starter/discard 100% hydration
    • ½ cups confectioners’ sugar
    • ½ cups granulated sugar.

    Instructions

    • n a medium bowl mix in flour, cocoa powder, baking powder, and salt; set aside.
    • Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl.
    • Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the chocolate and sourdough starter/discard. Mix until well combined, about 1 minute. Add the vanilla to the mix.
    • Gradually add dry ingredients and combine everything.
    • Transfer the dough, which will resemble very wet batter, to a bowl; cover and refrigerate at least 8 hours overnight, or up to 1 week.
    • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Put the confectioners’ sugar and the granulated sugar in separate bowls.
    • Use a 1 ½-tablespoon cookie scoop or portion scoop and shape the cookies into a ball. Roll each ball into the granulated sugar first and then into the confectioners’ sugar, coating completely.
    • Place the cookies onto the prepared baking sheet ½-inch apart. Bake until puffed and cracked and just set around the edges, 14 minutes. The centers will still be soft and appear under-baked.
    • Cool completely on the baking sheet. Serve right away or store in an airtight container for up to 4 days. For a long time use freeze the cookies.

    Video

    Nutrition

    Calories: 167kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 142mg | Potassium: 103mg | Fiber: 2g | Sugar: 20g | Vitamin A: 157IU | Calcium: 45mg | Iron: 2mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    How to make Stiff sourdough starter

    · 13 Comments

    Siff sourdough starter/ Pasta madre/ lievito madre is used in sweet egg and butter rich breads. As these dough requires slow ferementation. Here is methods describe how to make stiff sourdough starter.

    What is Stiff Starter

    Siff sourdough starter/ Pasta madre/ lievito madre can made from your 100% liquid starter.

    Difference between a sourdough and brewer’s yeast

    Sourdough consists of both natural yeast and bacteria,  while commercial  yeast consists of  one major species Saccharomyces cerevisiae

    Why do you need pasta madre/Lievito madre?

    Pasta madre or  lievito madre (lievito means  ‘yeast’). It is a firm sourdough starter which  is highly active, mild flavor profile (no sour taste) and able to work on egg and dairy-enriched doughs like panettone and pandoro.

    Ingredients to make the siff starter

    You can make stiff starter using

    Stiff sourdough starter

    • Bread flour : you can use all purpose flour
    • Sourdough Starter : Use 100% sourdough starter
    • Water

    Instructions

    In a bowl, first mix liquid starter with flour until the dough become a shaggy mass. Continue to knead until the dough becomes smooth and firm and there are no dry spots.

    Set aside for doubling the dough it takes about approximately 4-5 hours.

    Then repeat this until 4-5 times.

    Then convert the stiff stater into pasta madre, or liveto madre. By adding them into sugar water. This will enhance the growth of yeast over bacteria.
    Again feed them 2 times before you start using it into the dough.

    Can I make stiff sourdough starter from 100% liquid starter?

    Yes, you can ,

    For that you need to feed 1: 1: 2 starters: water: flour ratio. And let it ferment for 6 hours at 75-78°F (24-26 °C). For room temperature you need to refresh them for at least 4-5 times. Then you got base starter that you can convert it into lievito madre.

    To concentrate more natural yeasts in your stiff sourdough starter and remove the acetic acid and bring oxygen to your starter you need to give a sugar bath to your stiff sourdough starter

    For this you need to use 2g sugar in 4 cups of water. Put the stiff sourdough in this water and let it sit for 15-20 minutes.

    From here you can either proceed in two ways.
    If you are opting for dry method

    Feed equal amount of starter with equal amount of  flour and 30% water. Make a dry dough ball and set aside for 3-4 hours, then do second refreshment.

    For second refreshment use 40% hydration with equal amounts of starter and flour. Set aside for another 3-4 hours and then  do  a third refreshment.

    For third refreshment

    You need to make  another 40% hydration starter with flour and 2nd refreshment starter.

    This starter you can use to make panettone or pandoro or any other rich sourdough.


    You can store the lievito madre at room temperature and refresh them and use. Or you can store in refrigerator as bound. And then take out every other week  or 4-5 days and refresh the starter. If you are refrigerating the starter, then make it 50% hydration.

    For refreshing  refrigerated starter, you need to use only inside the starter remove dry outer covering of the starter.

    If you are opting for storing lievito madre in water method.

    The lievito madre  should placed directly into a bowl of  cold water. You need to use 5 times weight of the starter. As in water and under more aerobic conditions the madre remains less acidic because of less acetic acid development.

    Compared to  stiff starter kept  as  bound dough  and under anaerobic conditions (more lactic) which relates to the variation in specified pH optimal.

    You need to use a tall plastic or glass container with water should be  5 times weight of the starter. Water temperature  64 ° F/ 18° C.

    In the beginning  pasta madre remain immersed in the water as fermentation happens the dough  will float and form a dome shape in the top. Leave to rise for 24/48 hours at  ( 75-82°F ) 26 ° / 28 ° C.

    After 48 hours, because of carbon dioxide, the dough will come to the surface. If this does not happen, repeat the operation, knead with the same weight of flour and 40% water.

    What are characteristics of pasta madre/ Lievito madre.

    when it is ripe, it will have slightly acid flavor, white and soft texture with elongated alveoli, pH 4-4.10, alcoholic scent.

    If over fermented it will  taste bitter acid, dun-colored, round cells, pH 3-3.8, smell pungent acid.

    If it is too weak - sweetish acid taste, white color, poorly alveolate dough, pH 5-5.5, scent of flour.

    If pasta madre is Sour - taste of acetic acid, smell of cheese (given by butyric acid), gray color, sticky and moist paste, low pH  you cannot use you need to enhance the starter with egg yolk and sugar.

    How to improve  your stiff starter ?

    If the starter is too strong or you stored the starter for long time in refrigerator

    1) Cut the starter into slices and soak it in sugar water (2g sugar in 4 cups of water)  at 20-22 °C,

    2)  Leave to soak for 10-15 minutes

    3) Squeeze the water content from the starter and continue to the refreshing operation, with the following rate 1: 1: 2  Starter: water: flour ratio.

    4) Proceed with the subsequent refreshments by measuring the flour until a starter of the right consistency means  which matures in 4 hours at 28 °C.

    If you find your starter is so weak:

    1) Refresh the stiff starter in this ratio: 1.5: 1: 0.5   starter, flour, and water ration.
    2) Combine everything to form dry and let it rise at room temperature.

    3) Proceed to the subsequent refreshments, until your starter doubles with 4 hours.

    If the starter has turned sour:

    First do a washing in sugar water and then continue to enhance the starter by feeding, ratio   1 : 2 : 1  starter: flour : water + 20g egg yolk and 3 g sugar.

    Knead well and set aside for tripled in volume and then procced with subsequent refreshments with flour, water, and starter until you get a strong starter which doubles in 4 hours. No need to use any egg yolk of sugar.

    Once you made a strong stiff starter you can start making pandoro, panettone and other sweet breads.

    You can use this stiff starter/ liveto madre in the following recipes

    Pairing

    Looking for more Christmas Recipes

    Print Recipe
    5 from 35 votes

    How to Make Stiff Starter

    Siff sourdough starter/ Pasta madre/ lievito madre is used in sweet egg and butter rich breads. As these dough requires slow ferementation.
    Prep Time2 days
    Total Time2 days
    Course: Breakfast, Dessert
    Cuisine: American, Italian
    Keyword: Lievito madre
    Servings: 4 servings
    Calories: 61kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • ¼ cup / 30g Sourdough starter
    • ⅛ cup / 30g water at 78°F/ 25°C
    • ½ cup / 60g bread flour
    • 2 cup /473.2g water
    • 2 tsp sugar

    Instructions

    • In a small bowl mix together the sourdough starter and water first and then add bread flour mix well. Then knead to a smooth ball and insert to a small jar cover loosely and place on the counter at room temp 75-78F to ferment for 6 hours.
    • Repeat this step 4-5 times, take 30 grams of the fermented starter and feed again 30 grams water and 60 grams bread flour.
    • Now the starter is ready for preparing the Lievito Madre
    • In a bowl add 2 cups of water and 2 teaspoon sugar and mix well. To this add starter sit for 15-20 minute. Squeeze the water from the starter and set aside
    • In a clean small bowl add in 30 grams of the starter with 30 grams water at 78F mix in 60 grams bread flour mix well and knead well on a dry surface roll the starter and fold it  few times to get a smooth dough like, fold both ends and roll again to a long strip, starting from one end roll it tight to a log (Swiss roll)
    • Transfer to a tall jar (triple the capacity) and add water just to cover the roll. cover loosely and place on the counter at Room temperature (76-78F) let it ferment for 4-5 hours or until the starter float. Strain the starter and refresh it by repeating same amount starter, water, and bread flour.
    • Increase the amount of starter to 100 grams starter  + 100 grams bread flour with 40 g water.  Knead smooth then roll same way as before. Let it ferment same way and time. At this point the Lievito Madre is ready for the mix.
    • If you are going to make a dry starter then mix  100g starter+ 100g bread flour + 45g water  and set aside for 4 hours and doubled in volume. You need to refresh 3 times before using it into the bread.

    Video

    Notes

    The Lievito Madre starter can be stored in the fridge when it is not used. Feed it once a week. If you bake daily keep the starter on the counter at Room temperature and feed it once a day at same ratio 1:1:2
    To use the starter from the fridge, pull out an let it come to room temp about 1-2 hours, discard the top of the starter and feed 1:1:2 For example: 50 grams starter 50 grams water 100 grams flour let it ferment 3-4 hours.

    Nutrition

    Calories: 61kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 0.05g | Vitamin A: 0.3IU | Calcium: 2mg | Iron: 0.1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    Sourdough Peanut Butter Blossoms

    · 16 Comments

    Sourdough peanut butter blossoms cookies are made with  creamy peanut butter ,sourdough starter/ discard, touch of vanilla extract and Hershey’s kisses.

    This is one of my favorite cookies baked during the Christmas season. Tender peanut butter cookies, that have been made from scratch. Once they’re out of the oven, HERSHEY’S KISSES are immediately pressed into the warm cookies so that the dough holds  the candy in place. Once they’re cooled and ready to eat, they’re the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie—and you’d better believe they’ll disappear fast! You can make use of your sourdough discard.

    If you don’t want to use sourdough starter in hand, then try this recipe.

    These cookies were born when Freda Smith in 1956  ran out of chocolate chips, so she added chocolate Kisses on the top of her cookies. Thus, Peanut butter blossom cookies were made.

    [feast_advanced_jump_to]

    How to make sourdough peanut butter blossoms?

    You need following ingredients to

    • All-purpose flour: Use unbleached all-purpose flour.
    • Sourdough discard:  You can use active sourdough starter too here.
    • Baking soda:  You need to check the freshness of baking soda.
    • Salt: If you are using salted butter then you can skip this.
    • Sugar: Add brown sugar and granulated sugar to the dough. Also granulated sugar is for rolling the cookie.
    • Peanut butter:  Creamy peanut butter is a must for the recipe. Natural peanut butter made with just peanuts and salt may not work here. You can use any nut butter too.
    • Butter: I used unsalted butter.
    • Egg : Egg functions as binder in the cookie.
    • Vanilla extract: Adds flavor to the cookies.
    • HERSHEY’S KISSES: I used HERSHEY’S KISSES milklicious,  you can use your favorite one here.
    • See recipe card for quantities.

    How to make these sourdough peanut butter blossoms cookies ?

    First mix in all dry ingredients flour, baking soda  and  salt in a bowl.

    Dry ingredients

    Dry ingredients with wet ingredients

    In another one adds butter , brown sugar, granulated sugar and cream. Once it is creamed well add peanut butter and egg and mix well. To this add sourdough starter and vanilla extract.

    Chill the cookie  dough for at least 30 minutes. Then shape it into small balls and roll it in granulated sugar.

    Shaped cookie dough

    After baking at 375 fahrenheit for 8 minutes

    Bake it in oven at 375°F after 8 minutes remove from the oven, and press it in Hershey's kiss . ( return to oven this step is completely optional) .

    Cool it and enjoy.

    Variations to this sourdough peanut butter blossoms cookies

    To make it  more festive fun, roll the cookies in coarse sparkling sugar or colored decorating sugar before baking.  

    You can change  the chocolate Kiss candies for mini peanut butter cups or a chunk of caramel-filled chocolate bar for a delicious twist

    Storage

    You can freeze both dough and baked cookies.

    To freeze unbaked peanut butter blossom cookie dough, just wrap it in wax paper, plastic wrap or foil and place it in resealable food-safe plastic freezer bags or freezer containers.

    Shape the dough into individual cookies before freezing to save time. You can freeze the dough for up to six months.

    Top tip

    You need to use creamy peanut butter like Jiff. If you don't like peanut butter you can use any creamy nut butter too.

    FAQ

    Question 1

    Why my  peanut butter blossoms cookies spread so much?
    Butter may  be warm, so chilling the cookie dough will prevent the cookies from spreading too much.

    Looking for other recipes like this? Try these:

    More Cookies

    These are my other favorite cookies

    Print Recipe
    5 from 58 votes

    Sourdough Peanut Butter Blossoms

    Sourdoughpeanut butter blossoms cookies are made with  creamy peanut butter ,sourdough starter/discard, touch of vanilla extract and Hershey’s kisses.
    Prep Time10 minutes
    Cook Time8 minutes
    Chilling time30 minutes
    Total Time48 minutes
    Course: Dessert
    Cuisine: American
    Keyword: #cookies, #peanutbutterrecipes, #sourdoughcookies, #sourdoughdiscardrecipes, #sourdoughrecipes
    Servings: 16 cookies
    Calories: 129kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 cup 120g All purpose flour
    • ½ cup Sourdough Starter
    • ½ cup / 100g granulated sugar
    • ⅓ cup / 56g packed brown sugar
    • ¼ cup /64g creamy peanut butter
    • ¼ cup butter softened
    • ½ large egg
    • ½ teaspoon tsp/ 2g teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon vanilla extract
    • 16 16 HERSHEY'S KISSES milk chocolate candies unwrapped.

    Instructions

    • Pre-heat oven to 375°F.
    • Line the baking sheet with parchment paper and set aside.
    • In a large bowl add flour, salt and baking soda and mix well and set aside.
    • In large bowl, beat ¼ cup granulated sugar, the brown sugar, peanut butter, butter, vanilla extract, egg and sourdough starter with electric mixer on medium speed, or mix with spoon, until well blended.
    • Then stir in dry ingredients, flour, baking soda and baking powder until dough forms.
    • Refrigerate the dough for at least 30 minutes or more.
    • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
    • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 HERSHEY’S KISSES candy in the center of each cookie.
    • If you want, you put the cookies back in oven for 30 seconds. ( This is optional step)
    • Remove from cookie sheets to cooling rack.

    Video

    Nutrition

    Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 97IU | Calcium: 9mg | Iron: 0.5mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    52 Sourdough bread with various Add-ins.

    · 8 Comments

    Sourdough bread are made with just flour, water, salt and water. However when you add spices , cheese and other add ins it will become another level. Here is 52 sourdough bread with various add-ins are for you to try.

    Sourdough Bread with Spices

    Sourdough bread with spices is a delightful fusion of tangy sourdough flavor and the aromatic warmth of various spices.

    The process of making sourdough involves natural fermentation, resulting in a unique taste and texture. When combined with an array of spices, it adds depth and complexity to this beloved bread.

    Imagine the crusty exterior of a well-baked sourdough loaf, revealing a soft, airy crumb with specks of aromatic spices woven throughout.

    The selection of spices can vary, ranging from classic choices like cinnamon, nutmeg, and cloves to more adventurous blends including cardamom, fennel seeds, or even a hint of black pepper. Each spice contributes its distinct essence, transforming the sourdough into a sensory delight.

    1. Curry Tomato Onion Sourdough Bread

    Delicious Curry tomato onion sourdough bread made with homemade curry powder, onion, tomato and red bell pepper. Curry meets with Sourdough bread

    Check the recipe

    2. Turmeric Swirl Sourdough Bread

    Delicious naturally leavened turmeric swirl sourdough bread with nigella seeds( kalonji seeds) with goodness of antioxidant rich turmeric.

    Check Recipe

    3. Turmeric Sourdough Bread

    Delicious Turmeric Sourdough bread made with flour, multigrain flour with anti- inflammatory turmeric, goes well bowl of soup.

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    4. Roasted garlic and asiago sourdough bread

    Roasted garlic and asiago sourdough bread is one of the most delicious breads you can ever make. The marriage between roasted garlic and asiago cheese is so yum !

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    5. Dukkha Sourdough Bread

    Delicious and simple Dukkha sourdough bread made with Egyptian spice blend Dukkah on the seasoning crust. Which is really flavorful with nuts and spices

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    Sourdough with Seeds

    Sourdough bread with seeds is a wonderful variation that adds texture, nuttiness, and a nutritional boost to the classic sourdough loaf.

    Seeds like sesame, poppy, sunflower, flax, chia, or pumpkin seeds are commonly incorporated, enhancing both the taste and the health profile of the bread.

    6. Black Seed Sourdough Bread

    If you are looking for a simple bread for Halloween, then try this Black seeds sourdough bread made with black sesame seeds and nigellas seeds flours, salt and water delicious nutty treat.

    This is  an  easy sourdough bread made with two common black seeds. It is uniquely tasty and suitable for Halloween festivities.

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    7. Lemon Poppy Seed Sourdough Bread

    Delicious Lemon Poppy Seed Sourdough Bread made with rich citrusy notes with nutty and sweet touch of poppy seeds.

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    Bread With Fruits

    8. Orange Vanilla Sourdough Bread

    Here is an aromatic sourdough bread with a hint of orange and vanilla that makes excellent toast. Naturally leavened, slightly sweetened with honey, this orange vanilla sourdough bread is great addition to your breakfast or brunch table.

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    9. Raspberry White Chocolate Sourdough Bread

    Raspberry white chocolate sourdough bread is delicious and is a unique twist on traditional sourdough bread. This variation incorporates the sweet and tangy flavors of raspberries and the creamy sweetness of white chocolate into the classic sourdough loaf.

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    10. Pineapple Coconut Sourdough Bread

    Pineapple and coconut sourdough bread contains naturally sweet tropical fruits, flour, water, salt and sourdough starter.

    Pineapple and coconut make a wonderful combination. Both tropical fruits go well together, make best naturally leavened sourdough bread without even any added sugars.

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    11. Pear Almond Sourdough Bread

    This Pear almond sourdough bread is one of the  delicious sourdough breads and taste like dessert without addition of any added sugar. Naturally sweetened with pear and nutty almond with touch of cardamom.

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    12. Blueberry Pistachio Chocolate Sourdough Bread

    Blueberry Pistachio Chocolate Sourdough bread is delicious marriage between sweet blueberries, nutty pistachio with goodness of semi-sweet chocolate chips makes one of the best breakfast sourdough breads.

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    13. Blueberry Sourdough Bread

    Delicious fresh blueberry sourdough. A fruity delight and you can have them with cream cheese or your favorite spread

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    14. Mango Habanero Sourdough Bread

    Mango Habanero Sourdough bread   has sweetness of mango and spicy touch from Habanero peppers with goodness of sourdough.

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    15. Strawberry Sourdough Bread

    Delicious fresh Strawberry sourdough Bread . With sweet fresh strawberries and lemon zest every bite is full of fruity delight, and you can have them with cream cheese or your favorite spread.

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    16. Fresh Cherry Chocolate Sourdough Bread.

    Cherry and Chocolate makes a tasty combo, when it combines in naturally leavened bread it makes a wonderful fresh cherry chocolate sourdough bread.

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    17. Apple Pie Sourdough Bread.

    This Apple Pie Sourdough Bread is best of classic combo  with sourdough dough and apple pie filling.

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    18. Sugar Free Sourdough Banana Bread

    Do you love to eat Sugar free sourdough banana bread? If so, then here is a banana bread with goodness of sourdough? You can enjoy this banana bread without any guilt.

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    19. Peach Spelt Sourdough Bread

    Delicious Peach Spelt Sourdough bread made with fresh peaches and touch of cinnamon. Great fruity bread with no added sugar

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    Sourdough Bread with Cheese

    Sourdough bread with cheese is a mouthwatering fusion that combines the tangy allure of sourdough with the rich, creamy goodness of cheese. This savory variation of sourdough bread adds a delightful depth of flavor and a luxurious texture.

    20. Colby Jack Rosemary Sourdough Bread

    Delicious cheesy Colby-Jack Rosemary Sourdough bread made with sourdough starter, flour, and salt with Colby-jack cheese with touch of rosemary.

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    21. Sun Dried Tomato and Parmesan Sourdough Bread

    Delicious tangy sun-dried tomato and parmesan sourdough bread. You can eat this bread as is or you can make it as toast with butter which will enhance the flavor more.

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    22. Olives Parmesan Sourdough Bread

    Delicious Olives Parmesan Sourdough Bread looks perfect treat with mixed olives and nutty Parmesan cheese with crusty bread

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    23. Spinach Monetary Jack Sourdough Bread

    Delicious spinach monetary jack sourdough bread with fresh spinach puree and Monterey Jack cheese with touch of pepper. Great bread to enjoy with a bowl of soup.

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    24. Zucchini and White Cheddar Sourdough Bread

    Delicious zucchini, white cheddar sourdough bread with moistness from zucchini and creamy white cheddar cheese along with touch of pepper to make great savory bread.

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    25. Sourdough Hokkaido Milk Bread

    Sourdough Hokkaido Milk Bread is incredibly soft and airy bread made with a simple technique involving a roux “starter,” known as tangzhong.

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    26. Jalapeno Cheddar Chive Sourdough Bread

    Delicious Jalapeño Cheddar Chive Sourdough Bread made with pickled Jalapeno, sharp cheddar and garlic chives. Goes well with bowl of soup or as such.

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    27. Mozzarella Stuffed Garlic and Herb Sourdough Bread

    This Cheesy stuffed sourdough bread made with mozzarella , garlic and herb sourdough bread an excellent appetizer to serve for party or get together.

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    Chocolate Bread

    Sourdough bread with chocolate is an intriguing and delicious twist on traditional sourdough, blending the tangy notes of sourdough with the indulgent sweetness of chocolate.

    This unique combination results in a bread that satisfies both the savory and sweet cravings.

    28. Mexican Chocolate Sourdough Bread

    Instead of drinking Mexican chocolate in a cup, enjoy this Mexican chocolate sourdough bread  made with  cocoa powder, Mexican chocolate, and raisin as an excellent breakfast toast.

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    29. Sourdough Chocolate Cardamom Bread

    This sourdough chocolate cardamom bread has everything you need, yes, it has semi-sweet chocolate chunks, coconut, and floral cardamom.

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    30. Sourdough Whole Wheat Chocolate

    Sourdough Whole Wheat Chocolate with addition of  double  chocolate (chocolate chip and cocoa powder), orange juice and vanilla.

    Addition of  double  chocolate (chocolate chip and cocoa powder) to this sourdough whole wheat takes your breakfast bread to another level.

    Sourdough Whole Wheat Spelt Chocolate Bread
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    Bread with Dry Fruits

    Sourdough bread with dry fruits is a delightful variation that combines the tangy essence of sourdough with the natural sweetness and texture of dried fruits. This fusion creates a bread that is both flavorful and slightly sweet, perfect for enjoying as a snack or with a spread.

    31. Raisin and Walnut Sourdough Bread

    Sweet, nutty, raisin walnut sourdough bread made with black raisins and toasted walnuts. Perfect breakfast toast with touch of butter.

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    32. Cranberry Walnut Orange Sourdough Bread

    Delicious naturally leavened Cranberry walnut Orange Sourdough Bread made with craisins, orange juice, orange zest and nutty toasted walnuts. Excellent nuts and fruit studded bread.

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    33. Sourdough Fig Bread with Cardamom and Nigella Seeds

    This sourdough fig bread with cardamom and nigella seeds made with sourdough starter has sweetness from the fig and aroma from the cardamom with hint of nuttiness from nigella seeds.

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    34. Cranberry and Pecan Sourdough Bread

    Delicious Cranberry and Pecan Sourdough Bread made with lightly sweetened cranberries and pecans. Great for holiday morning breakfast bread

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    35. Pumpkin Cranberry Sourdough Bread

    This is great sourdough bread for breakfast, if you want you can make tastier bread pudding too.

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    36. Easiest Sourdough Bread

    If you are looking for an easy sourdough bread,  then try this sourdough bread with dry fruits and nuts. Simple to make and at the same time it is tasty too..

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    Sourdough Bread with Vegetables

    Sourdough bread with vegetables is a flavorful and nutritious twist on traditional sourdough, incorporating the freshness and vibrancy of various vegetables into the bread dough.

    This variation offers a delightful blend of tangy sourdough and the savory essence of vegetables.

    37. Carrot Sourdough Bread

    Delicious vitamin A loaded Carrot Sourdough bread made with fresh carrot juice,flour, active starter, and salt. I didn't add any sweetener if you want you can add maple syrup, honey, or sweetener of your choice.

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    38. Sourdough Zucchini Bread

    Delicious moist Sourdough Zucchini Bread made with sourdough starter, flour, sugar and zucchini with spices. Excellent and lightly sweet breakfast bread.

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    39. Marbled Sweet Potato Sourdough Bread

    Delicious Marbled Purple Sweet Potato Sourdough Bread made Purple Sweet potato puree, sourdough starter, mixed flour, salt, and water.

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    40. Butternut Squash Sourdough Bread

    Delicious Butternut squash sourdough bread made with roasted butternut squash puree, sourdough starter. No added sugar.

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    41. Prickly Pear Sourdough Bread

    Delicious Prickly Pear Sourdough Bread made with fresh prickly pear fruit puree, flour, sourdough starter and salt. No added sugar, hint of sweetness in the bread is from the fruits itself.

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    42 . Pumpkin Babka Sourdough Bread

    Delicious sourdough pumpkin babka made with sourdough starter, pumpkin puree spiced up with pumpkin pie spice and filled with chocolate filling.

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    43 Pumpkin Shaped Sourdough

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    Sourdough Bread with Different Flours

    44. Blue Masa Sourdough Bread

    Blue masa sourdough is a distinctive variation of sourdough bread which contains blue masa aka blue corn flour dough. It has an earthy, nutty tasting butterfly pea flower as well as blue corn.

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    45.  Guinness Rye sourdough Bread

    Delicious Guinness Rye sourdough bread made with Guinness extra stout beer and rye. Beer adds extra moistness and malted sweetness with nutty taste from rye.

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    46. Hearty Grains and Seeds Porridge Bread

    Delicious Hearty Grains and Seeds Porridge Sourdough bread with hearty grains and seeds gives custard tasting soft crumb & caramelized crust. Excellent breakfast bread

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    47. Butterfly Pea Flower Multigrain Sourdough Bread

    Delicious Butterfly pea flower multigrain sourdough bread made with butterfly pea flower tea. No sugar added great tasting loaf with hint of earthy butterfly pea flower in background.

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    48. Marbled butterfly pea flower sourdough bread

    Tips and tricks for naturally colored the sourdough loaves with fresh ingredients. including marbled butterfly pea flower sourdough bread

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    49. Freekeh Thyme Sourdough bread

    Delicious freekeh thyme sourdough bread with scalded freekeh brings custardy sourdough with incredible health benefits.

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    50. Semolina Sourdough Bread

    Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds. Goes well as toast with butter or jam.

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    51. 100 % Rye Sourdough Bread

    Delicious 100% Rye Bread with Sourdough. Made with rye sourdough starter, caraway, molasses and salt. Perfect as sandwich or toast.

    52. Firecracker Sourdough Bread

    Colorful firecracker sourdough bread without any touch of sweetener . This firecracker sourdough bread is made with naturally coloring ingredients, with a touch of edible food color.

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    Sourdough Eggnog Muffins

    · 11 Comments

    Perfect way to use up your leftover eggnog or just make it or buy it from the store. These sourdough eggnog muffins are soft and cake-like with the goodness of sourdough, eggnog, nutmeg, and cinnamon.

    With the flavor of rich eggnog and a streusel topping, this muffin is more like a coffee cake. These are excellent additions, like breakfast or brunch on your holiday table

    Sourdough Eggnog Muffins

    What is Eggnog ?

    Eggnog is a traditional Christmas drink in the United States. Usually made with eggs, cream, milk, and sugar.

    Eggnog's origins are unknown, but most historians agree it started in medieval Britain. It evolve from the British punch called "posset", which is a warm milk curdled with alcohol and spices. In the 13th century, monks added eggs and figs to posset.

    If you want, you can make homemade eggnog  with milk, cream, sugar and egg or you can buy it from the store. 

    Here are a few other recipes on this website with eggnog, Eggnog Snickerdoodles and Eggnog Cheesecake Dip.

    [feast_advanced_jump_to]

    How to make this Sourdough Eggnog muffins ?

    You need the following ingredients to make this delicious muffin.

    Sourdough Eggnog Muffins ingredients
    • All-purpose flour: I have used all-purpose flour you can also add ¼ cup whole wheat flour  to make combo of both flours.
    • Sourdough starter: I used 100%  hydration sourdough starter. You can use any starter or discard
    • Sugar: Granulated sugar is use in this recipe. Brown sugar will change color.
    • Eggnog : You can use both homemade / storebought eggnog.
    • Egg: Adds extra moistness to the muffins.
    • Salt :Adds flavor and brings out sweetness.
    • Butter: Melted butter is use in the recipe.
    • Leavener:  Both Baking powder  and baking soda are use in the recipe.
    •  Spices like Nutmeg , Cinnamon, rum extract  and Vanilla extract are use here.
    • See recipe card for quantities.

    Instructions to make these sourdough eggnog muffins.

    First mix in all the dry ingredients, like flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg and set aside.

    Dry ingredients

    Dry Ingreidents

    Wet ingredients

    Wet ingreidents

    In another bowl add egg, eggnog, vanilla extract, melted butter and mix well to this add sourdough starter and combine everything.

    Next incorporate the dry ingredients into wet ingredients and set aside.

    You need to add  streusel topping made with flour, sugar and butter and nutmeg.

    Wet ingredients with sourdough

    Wet ingredients with sourdough starter

    Streusel topping

    Streusel topping

    Transfer to the  muffin tin and bake.

    Variation to this sourdough eggnog muffins

    Add a little rum to make it spiked sourdough eggnog muffins .

    Instead of regular streusel you make it streusel with gingerbread streusel by whisking together flour, sugar, cinnamon, salt, and ginger. 

    Then, work cold butter into the flour mixture until it's crumbly.

    Use this as topping.

    Sourdough Eggnog Muffins in baking tin

    Storage

     These eggnog muffins will stay fresh  at room temperature for 2-3 days. For long term storage freeze them. When you are ready to serve, reheat the muffin and serve warm.

    Top tip

    When making sourdough eggnog muffins, make sure not to overmix the dough. overmixing can make dry muffins.

    FAQ

    Can I use alcohol in this sourdough eggnog muffins?

    Yes you can use spiked eggnog to make this muffins. In that case you can only serve that to adults. Make it kids friendly use rum extract .

    I have made this muffin as part of  #muffinmonday event.

    Sourdough Eggnog Muffins closeup

    Looking for other recipes like this? Try these:

    Recipes with Eggnog

    These are my favorite dishes with eggnog :

    Print Recipe
    5 from 43 votes

    Sourdough Eggnog Muffins

    Perfect way to use up your leftover eggnog or justmake it or buy it from the store. These sourdough eggnog muffins are soft and cake-likewith the goodness of sourdough, eggnog, nutmeg, and cinnamon.
    Prep Time5 minutes
    Cook Time13 minutes
    Total Time18 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Keyword: #Muffinrecipes, Sourdough Eggnog Muffins, Sourdoughmuffin recipes
    Servings: 12 pieces
    Calories: 205kcal
    Author: Swathi (Ambujom Saraswathy)

    Equipment

    Ingredients

    • 1 ⅓ cup / 165g all purpose flour
    • 1 cup / 250g Eggnog
    • ½ cup / 100g Sourdough starter/ Discard
    • 1 large egg
    • ½ cup / 100g Sugar
    • 1 ½ teaspoon / 4g Baking powder
    • ½ teaspoon / 2g Baking soda
    • ½ teaspoon / 2g Salt
    • 5 tablespoon Unsalted butter melted
    • ¼ teaspoon rum extract
    • ½ teaspoon vanilla extract
    • ¼ teaspoon nutmeg
    • ½ teaspoon cinnamon
    • For streusel topping
    • ⅓ cup all purpose flour
    • ¼ cup / 50g sugar
    • 2 tablespoon cold butter
    • ⅛ teaspoon nutmeg

    Instructions

    • Pre-heat oven to 375 °F and line 12 cavity muffin tin with paper liner or grease well and set aside.

    Dry Ingredients

    • In a large bowl add flour, sugar, salt, nutmeg, cinnamon, baking powder, baking soda and mix everything and set aside.

    Wet Ingredients

    • In another bowl add egg, melted butter, eggnog, vanilla extract, rum extract and mix well to this add sourdough discard/starter and combine everything once again.
    • To this add dry ingredients and mix well. Make sure to just combine everything but not to overmix.

    For Streusel topping

    • In small bowl add 2 tablespoon cold butter, ⅓ cup flour, ¼ cup sugar and ⅛tsp nutmeg and combine everything and set aside.

    Bake

    • Transfer the muffin batter to a prepared muffin tin. To this add streusel topping .
    • Bake at 375°F for 13 minutes or until the toothpick comes out clean.
    • Serve warm.

    Video

    Nutrition

    Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 228mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 1mg
    Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    20 Homemade Dinner Rolls with or without Sourodugh

    · 4 Comments

    Here is the 20 homemade dinner rolls you can make with or without sourdough starter. these are great addition to your holiday dinner table.

    Dinner rolls collections

    Why dinner rolls are important in Holiday Menu?

    Dinner rolls are a popular type of bread roll served with meals. They are soft, fluffy, and slightly sweet, making them a favorite accompaniment to various dishes.

    Dinner rolls can be made with or without sourdough, but making with sourdough brings its own unique taste.

    Here is few collection dinner rolls made with sourodugh starter and commercial yeast.

    1. Easy Sourdough Sweet Potato Dinner Rolls

    These are wonderful easy sourdough sweet potato dinner rolls you can make on the same day, and ready to serve. These have the goodness of both roasted sweet potatoes and sourdough. Great to enjoy with bowl of soup or as sliders or even with turkey gravy.

    Sourdough sweet potato dinner rolls
    Check recipe

    2) Easy Same Day Sourdough Dinner Rolls

    If you are looking for easy sourdough dinner rolls your search ends here. These dinner rolls can be made with sourdough starter or sourdough discard also. It has a touch of yeast to speed up the process. These rolls are delicious, fluffy, and have a slight tangy flavor from the sourdough starter.

    Same day sourdough dinner rolls
    Check recipe

    3) Sourdough Cornmeal Dinner Rolls

    Delicious sourdough cornmeal dinner rolls with nutty cornmeal adds a nice crunch and golden color to these rich, buttery, sourdough dinner rolls. Great with stews, chili and or even as such with touch of butter.

    Cornmeal dinner rolls
    Check Recipe

    4) Easy Sourdough Dinner Rolls

    Are you a pure sourdough fan? Then delicious and easy Sourdough Dinner Rolls made with active starter, touch of honey, flour and salt. Excellent with a bowl of soup.

    Easy sourdough dinner rolls with butter
    Check recipe

    5) Sourdough Dinner Rolls

    Delicious Sourdough dinner rolls made with little yeast too boost and young levain, for flavor, great for sandwiches and as toasts.

    Sourdough dinner rolls
    Check Recipe

    6) Sourdough Pumpkin Rye Rolls

    Delicous sourdough pumpkin rye rolls made with sourdough starter, pumpkin puree . These are great rolls to serve with bowl of soup or gravy.

    Sourdough pumpkin rye rolls
    Check Recipe

    7) Sourdough Holiday Dinner Roll Wreath

    Delicious sourdough holiday dinner roll wreath, easy to put together with simple ingredients like flour and starter. 

    Sourdough dinnner roll wreath
    Check Recipe

    8) Sourdough Crescent Rolls

    This is simple buttery, flaky naturally leavened sourdough crescent rolls made without any added yeast .

    Sourdough crescent rolls
    Check Recipe

    Following dinner rolls without sourdough

    9) Garlic and Rosemary Parker House Dinner Rolls

    Delicious Garlic and Rosemary Parker House Dinner Rolls, great addition to your breadbasket. Simple and easy recipe you can put together with less time.

    Garlic and rosemary parker house dinner rolls
    Check Recipe

    10) Spiced Pumpkin Dinner Rolls

    Here is the delicious, spiced pumpkin dinner rolls, great for your Thanksgiving dinner table. Also perfect with any dish or just slather some butter and enjoy.

    Spiced pumpkin dinner rolls
    Check Recipe

    11) Sweet Potato Dinner Rolls

    Delicious sweet potato dinner rolls you can use as sandwich rolls also.

    Sweet potato dinner rolls with yeast
    Check Recipe

    12) Cheese Stuffed Dinner Rolls/ Buns 

    Delicious cheese stuffed dinner rolls/ buns  made with 30 % white whole wheat flour and stuffed with mozzarella cheese

    Dinner rolls stuffed with cheese
    Check Recipe

    13) Turkey Shaped Simple Dinner Rolls

    Delicious and simple turkey shaped simple soft dinner rolls you can make it for Thanksgiving dinner table.

    Turkey shaped dinner rolls
    Check Recipe

    14) Lion House Dinner Rolls

    Delicious and cute rose and cloverleaf shaped dinner rolls adapted from Lion House Dinner Rolls.

    Lion House Dinner rolls
    Check Recipe

    15) Shaped Whole Wheat Dinner Rolls

    These are soft and delicious dinner rolls made with whole wheat.

    Shaped whole wheat dinner rolls
    Check Recipe

    16) Pampushky

    Pampushky/Ukrainian garlic bread a simple and delicious bread goes well bowl of soup. These bread with touch of herbs and garlic and salt crust and soft fluffy interior.

    Garlic dinner rolls or pampushky
    Check Recipe

    17) Amish Potato Rolls

    Delicious buttery Amish potato rolls made mashed potato, soft and easy rolls goes well with anything. Easy to put together and you can bake in Dutch oven.

    Amish potato rolls
    Check Recipe

    18) Chocolate Stuffer Cardamon Buns

    Delicious chocolate stuffed cardamom buns goes well with your coffee or tea.

    Rolls stuffed with chocolate
    Check Recipe

    19) Christmas Tree Shaped Dinner Rolls

    Delicious and easy to put together dinner rolls shaped as Christmas Tree Bread. Great dinner rolls of bite size and as well as great showstopper.

    Christmas tree dinner rolls
    Check Recipe

    20) Jalapeno cheddar Wheat Buns

    Sharp cheddar and fresh jalapenos makes simple burger buns into a Texas specialty.Delicious buns with spicy and cheesy kick

    Jalapeno cheddar dinner rolls
    Check Recipe

    Easy Sourdough Sweet Potato Dinner Rolls

    · 34 Comments

    These are wonderful easy sourdough sweet potato dinner rolls you can make on the same day, and ready to serve. These have the goodness of both roasted sweet potatoes and sourdough. Great to enjoy with bowl of soup or as sliders or even with turkey gravy.

    Why Sweet potato is used in  dinner rolls ?

    Sweet potato dinner rolls are a delightful and flavorful twist on traditional dinner rolls.

    The combination of sweet potatoes and dinner rolls likely emerged as people experimented with incorporating different ingredients into traditional bread recipes. Sweet potatoes bring a natural sweetness, moisture, and a distinct flavor to the rolls. This fusion might have gained popularity in regions where sweet potatoes were a common and beloved ingredient.

    Over time, as culinary traditions evolved, the idea of incorporating sweet potatoes into dinner rolls became a creative and tasty variation, especially in the context of holiday meals like Thanksgiving.

    While the exact origin and timeline of sweet potato dinner rolls is not  well-documented, the rich history of both sweet potatoes and bread provides a context for how these two culinary elements could have come together to create a delicious and unique dish.

    [feast_advanced_jump_to]

    How to make these easy sweet potato dinner rolls ?

    You need to have the following ingredients to make these easy sweet potato dinner rolls..

    • Bread flour: I used  artisan bread flour; you can use all-purpose flour too also.
    • Roasted sweet potatoes: I used roasted sweet potatoes as caramelized sugars give more taste and flavor to dinner rolls.
    • Sourdough starter: 100 % hydration sourdough  starter is used. I have used (Bread flour and Rye flour combo about 95% bread flour and 5% Rye flour)
    • Egg: Large egg, use room temperature egg for the recipe
    • Milk: Whole milk is used in this recipe.
    • Granulated sugar: I have used granulated sugar here; you can use brown sugar too.
    • Salt: Adds flavors to the dinner rolls.
    • Water
    • Instant yeast: is added to speed up the  process.
    • Butter:  I used unsalted butter .
    • See recipe card for quantities.

    Instructions

    In a Kitchen Aid mixer bowl add  sourdough starter, milk,  yeast, water, roasted sweet potato puree, salt, sugar, and egg and mix well.

    To this add flour and combine everything .

    Finally incorporate the butter and set aside the dough  for first proof/ fermentation for about  double the volume at  80 °F or 26 °C.

    Sourdough starter, milk, water, yeast, sweet potato puree, salt and sugar

    Add bread flour and make uniform soft supple dough

    After 2 hours of fermentation at 80 F .

    Divide and shape the dough and set aside for 45 minutes for doubling.

    Once the dough is proofed well

    Bake the bread in preheated oven.

    Tips to make these easy sourdough sweet potato dinner rolls.

    .

    You  can use steamed sweet potatoes in this recipe, however roasted sweet potato gives more caramelized flavor and taste.

    Make sure  to puree them to get more uniform consistency.

    If you want to make bulk always  dive and pre shape them then freeze the dough. When you are ready to bake, thaw and shape once again and set aside to double the volume and bake.

    How to store and serve.

    These  easy sourdough sweet potato dinner rolls remain fresh for 2 days at room temperature.

    For later use freeze the  dinner rolls for up to   six months and reheat it .

    You can reheat them in the microwave on 20 second intervals until warm.

    See this sweet potato dinner rolls with yeast alone on my website!

    Bakers %

    warm.

    IngredientAmountBaker’s %
    Bread  Flour300g100%
    Roasted sweet potato115g38.3%
    Sourdough starter100g33.3%
    Egg (1)45g15%
    Water45g15%
    Whole milk75g25%
    Sea salt9g3%
    Instant Yeast3g1%
    Granulated sugar15g5%
    Unsalted butter40g13.3%

    FAQ

    Question 1

    Can I make this sweet potato dinner rolls with boiled sweet potatoes ? Yes you can make dinner rolls, however roasted sweet potato will more tastier.

    This Easy sourdough Sweet potato dinner rolls are made as part of Bread baker's event. This month's theme is Thanksgiving bread.


    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

      Looking for other recipes like this? Try these:

      Other Sweet potato recipes

      These are few of my favorite dishes

      Print Recipe
      5 from 80 votes

      Easy Sourdough Sweet Potato Dinner Rolls

      Theseare wonderful easy sourdough sweet potato dinner rolls you can make on the sameday, and ready to serve. These have the goodness of both roasted sweet potatoesand sourdough. Great to enjoy with bowl of soup or as sliders or even withturkey gravy.
      Prep Time10 minutes
      Cook Time18 minutes
      2 hours 45 minutes
      Total Time3 hours 13 minutes
      Course: Appetizer, Breakfast, Brunch
      Cuisine: American
      Keyword: #dinnerrolls, #sourdoughbread
      Servings: 12 pieces
      Calories: 151kcal
      Author: Swathi (Ambujom Saraswathy)

      Equipment

      Ingredients

      • 2 ¼ cups /300g Bread flour
      • ¾ cups /115g Roasted Sweet potato
      • ½ cup /100g Sourdough starter
      • ¼ cup 45g Water
      • 1 egg
      • 1 tbsp 15g sugar
      • ⅓ cup / 75g Whole milk
      • 1 ½ teaspoon salt
      • 1 teaspoon 3g/ Instant Yeast
      • 4 tablespoon 40g/ Unsalted butter

      Instructions

      • Roast the sweet potato in the oven and remove the skin and puree into fine paste.
      • Use room temperature milk and egg. Place the egg in a small bowl of hot ( about 120°F) water for 5 minutes. Warm the milk ( in a saucepan or in the microwave until it is about 90 °F.
      • In a bowl of kitchen aid stand mixer fitted with the dough-hook attachment combine, sourdough starter, egg, milk, salt, sweet potato puree, yeast, and sugar. Mix everything at low speed until everything is combined well.
      • To this add bread flour and knead well. Then gradually add softened butter. Dough should pass the windowpane.
      • Bulk fermentation
      • Transfer the dough into a large clean bowl, loosely cover the dough with a clean kitchen towel, set aside in warm (80F- 85F ) draft free place about 1 ½ hours. To strengthen the dough, stretch and fold the dough every 30 minutes interval.
      • Once the bulk fermentation is finished divide and shape the dough.
      • Shape and bake
      • Divide the dough into 12 equal pieces of 55g . Line the 9 by 13-inch baking pan with parchment paper or generously butter them .
      • Divide and shape the dough into small tight round balls. Using lightly floured hands, shape each piece into a ball. Working with one ball at a time, very gently cup your dominant hand over the dough and press it into the work surface while rotating your hand clockwise in a circular motion. The bottom of the roll should stick to the surface a little, anchoring it. Continue the circular motion until you have a tight cohesive ball. Repeat to shape the remaining balls until you finish all the dough.
      • Cover with a clean kitchen towel and let rise in a warm spot (78° F to 82 °F ) until rolls have grown and when you poke them with fingertip, they should spring back slowly. It takes about 45 minutes to 1 hour.
      • Bake
      • Preheat the oven to 350°F. Fill a clean, food-grade spray bottle with water.
      • Brush the tops of the rolls with half of the melted butter. Place the pan of rolls in the oven, then spray the sides and bottom of the oven generously with water. Immediately close the oven door. Bake for 10 minutes, rotate the pan front to back, and continue baking until the tops of the rolls are deep golden brown, 5 to 7 minutes.
      • Remove the rolls from the oven and brush with melted butter . This step is optional but it will increase the taste.
      • Store leftover rolls in a bread box at room temperature for up to 1 day. To store longer, once the rolls are cool, place in an airtight container and freeze for up to 2 weeks. To reheat, warp tightly in aluminum foil and warm in a 250°F oven for 10 to 15 minutes.

      Video

      Nutrition

      Calories: 151kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 305mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1327IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.4mg
      Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

    24 Sourdough Muffins

    · 5 Comments

    Muffins are delicious cup sized baked goods that come in various flavors and varieties. Here is the 24 various sourdough muffins you can make with sourdough starter or discard.

    They are a popular choice for breakfast or snacks and can be made with different ingredients such as chocolate chips, blueberries, nuts, or even vegetables like carrots or zucchini. Muffins are typically quick and easy to make, and they can be sweet or savory, depending on the recipe.

    Muffins are usually not made using sourdough starter or discard, but when they are made with sourdough starter / discard they create unique flavors.

    Why sourdough muffins are very good

    1. Muffins are soft, tender, and easy to make. Normally we use the sourdough discard or starter.
    2. Easy to digest because of the goodness of sourdough.
    3. If you do not have sourdough in hand, please go to the recipe to make sourdough.
    4. They taste very good and better than bakery made muffins.
    5. These muffins are more cake like rather than bread like.

    If you like morning muffins, here are few in the list .

    1. Sourdough Banana Bread Muffins

    These are a delightful and tasty treat that combines the flavors of banana bread  and sourdough with the convenience of individual-sized muffins. They are easy to make and perfect for breakfast, brunch, or as a snack. Adding sourdough adds a tangy twist to banana bread muffins.

    Go to the Recipe

    2) Sourdough Lemon Poppy Seed Streusel Muffins

    These muffins are a delightful combination of tangy lemon flavor, crunchy poppy seeds, and a sweet streusel topping.

    Go to the Recipe

    3) Sourdough Raspberry Coconut Muffins

    If you are looking for breakfast muffins, this sourdough raspberry coconut muffins can easily take the first spot with its slight tart and sweet taste from raspberry as well as nuttiness from the coconut with touch of sourdough.

    Go to the Recipe

    5) Sourdough Hot Cocoa Muffins

    This sourdough hot cocoa muffins with touch of hot cocoa mix, sourdough starter and marshmallows are perfect during  winter season. Instead of drinking you are enjoying a bite of hot cocoa.

    Go to the Recipe

    6) Sourdough Cornbread Muffins

    These sourdough cornbread muffins are a perfect addition to your soup or chili dinner. This is an easy one to make with touch of sourdough starter, you can use your discard too.

    These muffins are lightly sweetened with nuttiness of cornmeal and makes a perfect treat any time.

    Go to Recipe

    7) Sourdough Mango Banana Muffins

    These are delicious with a touch of sourdough and topped with coconut. There is a taste of tropical fruits in every bite.

    Go the Recipe

    8) Sourdough Chocolate Chunk Muffins

    If you are a fan of chocolate, then try this sourdough chocolate chunk muffin for your breakfast. These are moist, chocolatey, and delicious and every bite makes you to go for another for sure.

    Go to Recipe

    9) Sourdough Brownie Muffins

    If you enjoy fudge brownies and love to eat a brownie for breakfast, then try this sourdough brownie muffins. Perfect of both worlds.

    Go the Recipe

    10) Sourdough Strawberry Chocolate Muffins

    Delicious strawberry and chocolate muffins have a touch of sourdough and brown sugar that makes it moist excellent breakfast. Dark chocolate and strawberry are classic combo as chocolate’s bitter punch marries perfectly with sweet strawberries. On the other hand, white chocolate pairs well with tart fruit.

    Go to Recipe

    11) Easy Sourdough Blueberry Muffins

    These are delicious fruity muffins with a touch of sourdough starter and blueberry. These excellent easy sourdough blueberry muffins make your breakfast or snack time memorable.

    Go to Recipe

    12) Best Sourdough Chocolate Zucchini Muffins

    This is an excellent breakfast dish. These muffins  are great tasting and made with sourdough starter/discard, freshly grated zucchini, oatmeal, and cocoa powder.

    Go the Recipe

    13) Soudough Red Velvet Muffins

    These muffins are a delightful combination of the rich flavors of red velvet and chocolate in muffins with extra moistness from the sourdough starter.

    Go to Recipe

    14) Best Sourdough Morning Glory Muffins

    Best sourdough morning glory muffins, are hearty with healthy sourdough starter, half whole-wheat and half all-purpose flour and  loads of fresh pineapple, apple, carrots, raisins, and walnuts.

    Go to the Recipe

    15) Sourdough Cinnamon Buttermilk Muffins

    Delicious Sourdough Cinnamon Buttermilk Muffins are made with cinnamon, sourdough starter and buttermilk with touch of cinnamon sugar streusel topping.

    Go to Recipe

    16) Strawberry Sourdough Muffins

    This berry rich Strawberry sourdough muffins are very flavorful with fresh sweet strawberries, vanilla extract, and sourdough.

    Go to the Recipe

    17) Sourdough Cherry Almond Muffins

    These are excellent breakfast muffins. And are made with fresh sweet cherries, almonds, and almond milk.

    Go to the Recipe

    18) Sourdough Orange Muffins

    Sourdough orange muffins have the goodness of sourdough, orange zest, orange juice, vanilla extract, and almond.

    Go to the Recipe

    19) Soudough Banana Nut Crunch Muffins

    These are lovely Sourdough Banana Nut Crunch Muffins made with a delightful combination of banana, pecans, oatmeal. These muffins are moist and topped with a deliciously sweet & crunchy pecan streusel!

    Go to Recipe

    20) Sourdough Apple Oatmeal Muffins

    These are excellent filling breakfast muffins. These are delicious with goodness  of protein rich, oatmeal, red quinoa, flax seeds and Chia seeds with tart apple and sourdough starter.

    Go to the recipe

    21) Sourdough Gingerbread Muffins

    Delicious Sourdough Gingerbread Muffins are made with gingerbread spice, sourdough starter, molasses and touch of fresh ginger.

    Go the Recipe

    22) Pumpkin Sourdough Muffins

    These are delicious muffins made with pumpkin puree, sourdough starter and pumpkin spice moist muffins with lot of pumpkin flavors.

    Go to Recipe

    23) Sourdough Pumpkin Cream Cheese Muffins

    Delicious Sourdough pumpkin Cream cheese muffins made with pumpkin puree, cream cheese, and sourdough starter/discard . This moist pumpkin  cream cheese muffins with aromatic pumpkin pie spice.

    Go to Recipe

    24) Sourodugh Apricot Muffins

    These sourdough apricot muffins are great breakfast muffins with touch of sourdough and fresh Apricots. Made with fresh apricots and scented with cardamom and vanilla extract.

    Go to Recipe

    If you tried any one the muffins please give us your feed back.