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.
Why sourdough pumpkin cream cheese muffins are special muffins?
- Because the combination of tangy sourdough starter, warm pumpkin spice, and creamy, slightly tangy cream cheese creates a delightful and complex flavor profile. This unique blend of flavors appeals to people looking for something beyond traditional muffin options.
- Addition of pumpkin puree in the batter adds moisture to muffins which adds extra tender crumb. It adds flavor as essential nutrients like vitamins A and C.
- Pumpkin-flavored treats are particularly popular in the fall and during the holiday season. Baking enthusiasts enjoy making these muffins to celebrate the autumn harvest and bring a seasonal touch to their baking repertoire
Ingredients to make Sourdough Pumpkin Cream Cheese Muffins
To make this sourdough pumpkin cream cheese muffins
- Sourdough starter/discard: I used 100% hydration starter which is not fed. Sourdough starter and discard will work for this recipe.
- Flour : All-purpose flour used in this recipe
- Baking powder: Contains an acid and a base and has a more neutral taste, which gives a more cake like tender crumbs.
- Baking soda : Will generate the "rise" that makes them light and fluffy muffins.
- Salt: Used for flavor the muffins
- Eggs: Adds moisture and binds everything together.
- Sugar: Both granulated sugar and brown sugar is used to sweeten these muffins.
- Melted butter : Results in a more delicate and moister crumb in the muffin. You can substitute with vegetable oil.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Pumpkin Puree : I used 100% pumpkin puree. If you are using homemade ones, make sure to remove excess moisture.
- Vanilla extract : For flavor.
- Pumpkin Pie Spice : I used freshly ground spices recipe. For the homemade version see here. You can use pre-made ones too.
- Cream cheese : I used full fat cream cheese you can use low fat ones too.
- Pepitas : I used roasted salted pepitas, you can use homemade one, too.
See recipe card for quantities.
Instructions to make this sourdough cream cheese pumpkin muffins.
First mix flour, salt, sugar, pumpkin pie spice, baking soda and baking powder and set it aside.
Wet ingredients include egg, melted butter, pumpkin puree, vanilla extract, sourdough starter/sourdough discard and mix well .
After incorporating dry ingredients into wet ingredients.
Dry ingredients ( Flour, salt, baking powder, baking soda and pumpkin pie spice )
Wet ingredients (Melted butter, Brown sugar, sugar, egg, pumpkin puree and sourdough starter
Wet ingredients to ready to add dry ingredients
Sourdough Starter
Pumpkin batter ready for transfer into the muffin tin
While batter is ready make the cream cheese filling
Cream cheese filling Batter ready for baking
Equipment to make these sourdough cream cheese muffins.
You need a good mixing bowl and whisk. I used glass Pyrex mixing bowls, 12 muffin tin and muffin/cupcake liner to make the cleanup easy.
Tips and Tricks
Most importantly use real pumpkin puree not pumpkin pie mix.
- For good muffins don’t over mix , just mix the batter.
- Use softens cream cheese to avoid lumps.
- If you want more uniform cream cheese distribution in the muffins, use piping bag. Otherwise, it will give a natural look if you use spoon.
- You can use both active sourdough starter and discard for this recipe.
- Also, use homemade pumpkin pie spice instead of storebought ones for more flavor.
Variations
You can make the following variations to this Sourdough cream cheese muffins.
- Add a streusel topping to these muffins.
- You can add an extra egg to the cream cheese filling .
- If you don’t like pumpkin pie spice just add cinnamon and ginger to the recipe.
- Instead of adding cream cheese on the top of the muffins you can fill the cream cheese mixture in the middle of the muffins to make it as a hidden surprise.
Storage
You can store this sourdough pumpkin cream cheese muffins in room temperature for 1 day and then in the refrigerator for 3-5 days. You can also freeze them for up to 3 months.
Top tip
Use a fresh healthy , active sourdough starter/ discard or referigerated starter to make this muffins.
FAQ
Can I make this sourdough creamcheese muffins to make it as creamcheese swirl muffins,
Yes offcourse you can , make sure dilute the cream cheese batter with a tablespoon milk.
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Related
Looking for other recipes with pumpkin ? Try these:
More pumpkin recipes?
These are my favorite dishes to serve with
Sourdough Pumpkin Cream Cheese Muffins
Equipment
Ingredients
- 1 ¼ cup 163g All-purpose flour.
- ½ cup 100g sourdough starter /discard
- ½ teaspoons 3g baking powder.
- ½ teaspoon baking soda
- ¼ teaspoon 2g salt
- ¾ teaspoon pumpkin pie spice
- ¼ cup 50g unsalted butter softened.
- ½ cup 100g Brown Sugar
- ⅓ cup 67g Granulated sugar
- 1 large egg
- ½ cup 165g pumpkin puree
- ½ teaspoon vanilla extract
- For filling
- 6 oz Cream cheese
- 1 teaspoon all-purpose flour
- 2 tablespoon sugar
- ½ teaspoon vanilla extract
- 2 tablespoon roasted salted pepitas
Instructions
- reheat your oven to 375°F (190°C). Line muffin tin with p 10 paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda salt and pumpkin pie spice . Set it aside.
- In a large bowl, add egg, melted butter, brown sugar, granulated sugar, pumpkin puree , sourdough starter, vanilla extract and mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then mix just until combined . Be careful not to overmix the batter.
- In a small bowl add softened cream cheese, 2tbsp sugar , 1 teaspoon all-purpose flour, ½ teaspoon vanilla extract and mix well.
- Spoon the pumpkin batter into the prepared muffin tin, filling each cup with about two-thirds full.
- Then add 2 teaspoon of cream cheese filling on the top of the pumpkin batter. Top with salted roasted pepitas.
- Bake in the preheated oven for about 18 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 a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
Frankenstein's Brew
If you're looking for a green-colored Halloween cocktail, you can create this "Frankenstein's Brew" cocktail. This spooky and delicious drink features a vibrant green hue and is sure to be a hit at your Halloween. party.
Main ingredient and which gives classic Frankenstein vibe is from Midori .
Midori is a bright green melon-flavored liqueur that was first introduced in 1978. It is made in Japan and the name "Midori" means "green" in Japanese. The French version is sweeter than Japanese version.
Since its introduction, Midori has become a popular ingredient in various cocktails, known for its vibrant color and sweet melon flavor. Most famous of all is Midori Sour.
Midori Sour is one of the most well-known Midori cocktails. It typically consists of Midori liqueur, vodka, and sour mix, garnished with a slice of orange or a maraschino cherry.
This cocktail became popular in the 1980s and remains a favorite among Midori enthusiasts.
[feast_advanced_jump_to]How to make this Frankenstein brew
You need the following ingredients to make this cocktail
- Tequila: You can use your favorite one
- Midori: Fruity melon liquor
- Lime juice: I used freshly squeezed. You can use storebought one also.
- Pineapple juice: Freshly squeezed one in this recipe, store bought will work also.
- Green colored salt for rim.
- Ice: I used cubed and crushed ice
- Dry ice: Gives spooky effect. This is optional, you can skip it.
- Red cherries for garnishing
See recipe card for quantities.
Instructions to make Frankenstein's Brew
Mix everything in a shaker with ice and serve in a coupe glass.
Serve with red cherries.
Lime juice
Pineapple juice
Tequila
Midori
Add Dry ice at the time of serving.
Tips for handling and serving dry ice.
Serving dry ice can be a fun and visually striking addition to parties, especially Halloween or other spooky-themed events. However, it's crucial to handle dry ice with care, as it is extremely cold and can cause severe frostbite if touched directly. Here's how you can serve dry ice safely:
Safety Precautions:
- Use Insulated Gloves: Always wear insulated gloves (such as thick leather or oven mitts) when handling dry ice. Never touch it with your bare hands.
- Ventilation: Use dry ice in a well-ventilated area, as it releases carbon dioxide gas as it sublimates (turns from a solid directly into gas). Ensure the room is properly ventilated to prevent the buildup of carbon dioxide gas.
- Avoid Ingestion: Do not consume or swallow dry ice, as it can cause injury to the mouth, throat, or stomach.
Serving Suggestions:
- Use a Cooler or Insulated Container: When transporting and serving dry ice, use a cooler or an insulated container. This helps slow down the sublimation process, allowing the dry ice to last longer.
- Create a Fog Effect: Place the dry ice in a punch bowl, cauldron, or any container filled with your favorite beverage. Add warm water to the container. The warm water will cause the dry ice to sublimate faster, creating a spooky fog effect. Make sure the container is safe for dry ice (usually, glass or stainless-steel works well).
- Garnish and Presentation: You can add LED lights, food coloring, or even small plastic Halloween decorations to enhance the visual appeal. Just make sure that any decorations you use are safe and do not react with dry ice.
- Use Tongs or Scoop: When you need to handle the dry ice within the punch or beverage, always use tongs or a scoop. Do not use your hands.
- Inform Guests: If you're serving dry ice in drinks, inform your guests about its presence and advise them not to touch or ingest it.
- Dispose of Safely: Once the dry ice has completely sublimated, dispose of any remaining residue in a sink with warm water. Do not dispose of dry ice in a trash can, as the gas it emits can cause the trash can to expand or explode.
Always exercise caution and prioritize safety when working with dry ice to ensure a fun and safe experience for everyone involved.
Variations making this Frankenstein Brew.
Instead of Tequilla you add alcohol like gin and vodka.
Midori goes well with orange juice and lemon juice too.
If you want a cloudy brew, you can add coconut cream.
Top tip
Only drink the cocktail when the dry ice is completely evaporated
FAQ
Is it possible for me to make bulk quantity of this Frankenstein's Brew cocktail? Offcourse definitely. Only add dry ice when you are ready to serve the cocktail
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Pairing
These are my favorite dishes to serve with:
Frankenstein's Brew
Ingredients
- 3 oz Tequila
- 3 oz Melon Liqueur by Midori
- 2 oz pineapple juice
- 1 oz lemon juice
Instructions
- Wet half the rim of coupe glass with lemon wedge or wheel and dip into green salt.
- Combine all ingredients into tin shaker. Add ice, shake vigorously and strain into rimmed coupe glass. Add fresh ice and garnish.
Video
Notes
Nutrition
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.
Parker house dinner rolls have loads of butter, milk, and sugar. There are few recipes using yeast alone is here is this website, check it out here and here.
However, this recipe uses sourdough starter as well as instant yeast. Sourdough starter brings the taste while the instant yeast is to speed up the action.
If you are looking for dinner rolls for Thanksgiving or any holiday, get together this one will be your ultimate choice.
[feast_advanced_jump_to]How to make this Easy same-day sourdough dinner rolls
You need the following ingredients to make these dinner rolls.
- Active sourdough starter: I used 100% hydration bread flour and rye flour starter. You can use sourdough discard too.
- Egg: I used whole egg. Make sure to use room temperature one
- Whole Milk: Adds moistness and softness to the dough
- Sea Salt: Adds flavor and controls the fermentation.
- Instant yeast: I used STAF golden yeast.
- Granulated sugar: Only 5% sugar is used in this recipe.
- Flour : You can use all-purpose flour or bread flour alone or combo of all purpose flour / bread flour.
- Unsalted butter : This recipe requires room temperature butter for the recipe and melted butter for brushing the rolls.
- See recipe card for quantities.
Instructions to make this Easy same-day sourdough dinner rolls
Use warm egg and milk.
In a bowl of a stand mixer fitted with dough -hook attachment combine the sourdough starter, egg, milk, yeast salt and sugar.
Wet ingredients, sourdough starter, milk, egg an instant yeast.
After adding all purpose flour and mix everything well into a tacky ball.
After 1 ½ hours of bulk fermentation.
Divide and shape the dough into 15 balls. Set aside for 45 minutes - 1 hour.
Then add all-purpose flour and mix everything well for about 8 minutes or until the dough becomes cohesive and springy.
Then gradually incorporate butter into the dough slowly small amount at time. The dough should be smooth, sticky and slightly shine. It should pass the windowpane test.
After bulk fermentation about 1 ½ hours the dough should be puffy and double in volume.
Then shape the dinner rolls and do the second rise for about 45 minutes to 1 hour.
Bake the rolls and enjoy.
Variation to this easy same-day sourdough dinner rolls.
If you want, you can add pumpkin and sweet potato to make it into flavored dinner rolls.
You can also make entire sourdough dinner rolls however it won’t be same day effort unless you start the process of making the dinner roll early in the morning.
These rolls come out of the oven with a firm yet delicate “ shell” that softens as they cool.
Top tip to make these easy same-day sourdough dinner rolls.
I have used active starter you can use both leaven and discard in this recipe.
How to serve these easy same-day sourdough dinner rolls
These are delicious dinner rolls; you can serve with soup or any jam. You can also serve as small sandwich rolls.
Storage
These dinner rolls taste delicious when they are freshly baked. To store longer, once the rolls are cool, place in an airtight freezer proof container and freeze for up to 2 weeks . To reheat, wrap tightly in aluminum foil and warm in a 250°F oven for 10-15 minutes
Bakers %
| Ingredient | Amount | Baker’s % |
| All Purpose Flour | 375g | 100% |
| Sourdough starter | 94g | 25% |
| Egg (1) | 45g | 12% |
| Whole milk | 206g | 55% |
| Sea salt | 9g | 2.5% |
| Instant Yeast | 2g | 0.5% |
| Granulated sugar | 19g | 5% |
| Unsalted butter | 75g | 20% |
FAQ
Can I use a day old discard for this recipe?
yes, you can use a day old discard, however not old starter as it requires some activity from the starter also for this recipe.
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Here few more dinner rolls
Easy same-day sourdough dinner rolls
Ingredients
- 3 cups / 375g All purpose flour
- ⅓ cup / 94g Sourdough starter
- 1 /45g large egg
- ¾ cup / 206g Whole Milk
- 1 ½ teaspoon / 9g Sea Salt
- ¼ teaspoon /2g Instant yeast
- 4 ½ teaspoon tsp/ 19g Granulated sugar
- ¼ cup /75g Unsalted butter
- 4 tablespoon Unsalted butter melted.
- Flaky sea salt
Instructions
- 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 , yeast, and sugar. Mix everything at low speed until everything is combined well.
- To this add all purpose 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 15 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 400°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 7 minutes, rotate the pan front to back, and continue baking until the tops of the rolls are deep golden brown, 7 to 10 minutes.
- Remove the rolls from the oven and brush with melted butter .
- 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
Sourdough Apple Loaf
This sourdough apple loaf is an excellent addition to the breakfast menu. Made with goodness of tart granny smith apple, cinnamon, nutmeg, and ginger with touch of sourdough discard.
Little bit history of using apple in quick bread.
Apple has been a popular ingredient in quick bread recipes for years, and its use can trace back to the tradition of making various fruit breads and cakes.
Early American Cooking: In colonial America, apples were a widely available fruit, and they are used in a variety of recipes, including baked goods.
Apple-based breads and cakes made in homes, especially during the fall when apples were in season. These early recipes served as precursors to the modern apple quick bread.
19th Century Cookbooks: Apple recipes, including those for apple bread, began to appear in American cookbooks in the 19th century.
These recipes often called for simple ingredients like apples, flour, sugar, and spices. Apples are not only used for their flavor but also for their ability to add moisture and sweetness to baked goods.
Depression Era: During the Great Depression in the 1930s, when resources were scarce, quick bread recipes gained popularity because they were economical and did not require yeast.
Apples, being affordable and readily available, and incorporated into these recipes to make them more flavorful and nutritious.
Post-World War II Era: After World War II, there was a surge in the popularity of quick and easy recipes, and apple bread continued to be a favorite. With the advent of electric mixers and more accessible ovens, baking at home became easier and more common.
Modern Variations: Today, there are countless variations of apple quick bread, including those with added ingredients like nuts, raisins, and spices. Few recipes use applesauce or grated apples to infuse moisture and flavor, while others incorporate diced or sliced apples for texture and sweetness.
In summary, the use of apples in quick bread recipes has a long history in American and Western cooking.
Apples were a versatile and accessible ingredient that added flavor, moisture, and sweetness to these baked goods. Over time, the tradition of making apple quick bread has evolved and now addition of sourdough starter/ discard makes it more versatile, with various recipes and variations emerging to suit different tastes and preferences.
Here are few apple recipes you can try ,Easy Cranberry Apple Muffins Sourdough Apple Oatmeal Muffins #MuffinMonday, Apple Pie Sourdough Bread
[feast_advanced_jump_to]How to make this sourdough apple loaf
You need the following ingredients to make sourdough apple loaf..
- All purpose flour: I have made the apple loaf with all-purpose flour; you can use whole wheat flour or any other whole grain flour.
- Sourdough starter: I used bread flour: rye flour 70-30% sourdough starter combo. If you don’t have one in hand, make one use this recipe.
- Salt: Will add flavor to the dough and it controls the rate of fermentation well.
- Apples: Granny smith apples used in this as they retain the shape after baking.
- Sugar: Both granulated sugar and brown sugar in this recipe
- Spices: Apples go well with cinnamon, nutmeg , ginger, and vanilla extract so I used that.
- Butter: I used unsalted butter. If you use salted butter remove the salt from the recipe.
- Leavener: This recipe uses both baking soda and baking powder as apple slices tend to make heavy loaf
- Eggs: adds moisture content to quick loaf
- Milk: Tend to make soft quick bread.
See recipe card for quantities.
Instructions to make this sourdough apple loaf
First mix in all the dry ingredients such as flour, salt, baking powder, baking soda and spices .
Dry ingredients
Wet ingredients
Dough with apple brownsugar cinnamon mix
Place into oven at 350 fahrenheit and bake
Then cream the butter and granulated sugar and gradually add eggs and sourdough starter and milk and vanilla extract.
Then incorporate dry ingredients into the wet ingredients.
Finally fold in apples with brown sugar and cinnamon including its juices.
Bake and enjoy
Variations to sourdough apple loaf
Sourdough apple loaf can be made with additon of dryfruits and nuts like raisins and pecans instead of apple.
Instead of chopped apple slices you can use grated apples too in this recipe.
You can also swap butter with butter- oil combo.
This is slightly sweet apple loaf increase amount of sugar for more sweetness.
Storage
This sourdough apple loaf will stay fresh at room temperature for about 2 days. Refrigerate the loaf for a week in an airtight container. If you want more storage time. Slice them and freeze.
Top tip
You need to use apples that retain the shape after baking like granny smith or pink lady .
If you want, you can use apple pie spice mix instead of adding individual spices.
Both sourdough starter and discard will work for this recipe.
FAQ
Can I make this apple loaf with brown sugar only? yes you can make this sourdough apple loaf with brown sugar.
I have made with sourdough apple loaf for this month bread bakers 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
.
Sneha’s Recipe: Gluten Free Oats & Apple Pancakes A Day in the Life on the Farm: Apple Fritter Bread Karen’s Kitchen Stories: Apple Babka Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead) A Messy Kitchen: Apple Rosemary Braid Magical Ingredients: Caramel Apple Naan Palatable Pastime: Apple Butter Dinner Rolls Zesty South Indian Kitchen: Sourdough Apple loafRelated
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Sourdough Apple Loaf
Equipment
- loaf tin
Ingredients
- 1 ¾ cups /219g all-purpose flour
- ½ cup sourdough starter /discard
- 1 teaspoon / 3g baking powder
- ½ teaspoon /2g baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened.
- ¾ cup granulated sugar
- ⅓ cup brown sugar I used light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups 200g/ apple peeled, cored, and chopped apples (about 1 large apples)
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch (23x13 cm) loaf pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon ground cinnamon, ground ginger and ground nutmeg. Set it aside.
- In a small bowl add apple, brown sugar and ½ teaspoon cinnamon and mix well and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer for this step.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Then add milk and sourdough starter/ discard and mix well.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped apple-cinnamon brown sugar mixture ( reserve 2 tablespoons apple mixture for the topping).
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.
- Remove the apple loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
- Once the apple loaf has cooled, you can slice it and enjoy!
Video
Nutrition
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.
Raspberry white chocolate is a delightful flavor combination that can be used in various culinary creations such as desserts, baked goods, beverages, and more. Here are a few popular ways to enjoy the pairing of raspberry and white chocolate.
Here are few raspberries recipe you can check here, sourdough Raspberry coconut muffins, Spooky Raspberry Lemonade cocktail , Cashew Rosewater Raspberry Smoothie Bowl , Raspberry Rhubarb Muffins #Muffinmonday Mango Raspberry Rose Galette,Marble Chocolate Raspberry Cake, Coconut, Almond and Raspberry cake
Health benefits of Raspberry
Raspberries are not only delicious but also offer a range of health benefits due to their nutritional content. Here are some of the potential health benefits of consuming raspberries: They are rich in antioxidants, good for the heart, digestive health. Also good for blood sugar control and reduces inflammation.
It is important to note that while raspberries can be a nutritious addition to your diet, they are most beneficial when part of a balanced and varied eating plan.
Ingredients for making raspberry white chocolate sourdough bread?
You need the following ingredients to make this bread .
- Bread flour: You can use any bread flour.
- Rye flour : I used dark rye flour.
- Spelt flour: I used organic spelt flour .
- Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo. If you don’t have one in hand, make one use this recipe.
- Salt: Will add flavor to the dough and it controls the rate of fermentation well.
- Raspberry: I used fresh raspberry. You can use frozen raspberries.
- White chocolate chips: You can use semi-sweet chocolate chips also if you want.
- See recipe card for quantities.
How to make Raspberry white chocolate sourdough bread
To make this sourdough bread, you need an active sourdough starter or levain. One your starter or leavain is ready you can start making this bread.
Dry ingredients bread flour, spelt flour and rye flour
Sourdough starter
Dough
Raspberries and white chocolate chips.
First autolyse the flour and then incorporate starter into the dough and starter.
Around half of the bulk fermentation laminates the dough. That time incorporate raspberry and white chocolate chips.
After that, shape the sourdough bread and refrigerate overnight for a second proofing.
Next morning, score and bake the bread.
Variation of this raspberry white chocolate sourdough bread ?
I have used fresh raspberry. You can use frozen raspberries too, make sure not to thaw the dough.
You can use any berries for this recipe.
Tips for making Raspberry white chocolate sourdough bread?
Raspberries are composed of at least 85 percent water.
So, while making the dough uses 65-70 percent hydration that way you will be able to control the hydration of dough and easier for shaping the dough.
Once baked, the white chocolate chips look pale yellow and not white, do not get alarmed by that.
If you are going to use raspberry puree it will lightly pink color when you bake the bread.
If you want to add spices you can add cinnamon, vanilla or cardamon, as they will go well with it.
Storage
This bread will stay fresh for about 3-4 days at room temperature, not more than that, as it contains fresh fruits.
For long term use freeze the bread in slices and enjoy as toast.
BAKER’S % FORMULA
| Ingredients | Bakers % |
| Artisan bread flour | 80 |
| Rye flour | 5 |
| Spelt flour | 15 |
| Salt | 2 |
| Water | 75 |
| Sourdough Starter | 20 |
| White Chocolate Chunks | 17.4 |
| Raspberries | 24 |
.
BAKING SCHEDULE
6.30 PM: Mix the flour (bread flour , rye flour and spelt flour ) water and set aside.
7.00 PM: Mix the starter into bread , spelt + rye flour mix.
7.30 PM: Mix the salt.
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 raspberries and white chocolate chips
10.30 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
FAQ
Can I use frozen raspberries instead of raspberries in this recipe? Yes you can
Related
Looking for other recipes like this? Try these:
Raspberry white chocolate sourdough bread
Ingredients
- 3.15 cups / 400g Artisan bread flour
- ½ cups /75g Spelt flour.
- ¼ cup /25g Rye flour
- 1 ¾ teaspoon /10g salt
- 1 ½ cup / 375g Water
- ½ cup /87g White chocolate chips
- 1 cup /120g Raspberries
- ½ cup / 100 g Sourdough starter
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 autolyse 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 Raspberries and white chocolate chips 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.
- Turn the heat down to 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 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
Red White and Blue Sourdough Pancakes
These Red White and Blue sourdough Pancakes make your favorite July 4th breakfast. Sourdough pancakes are a delightful twist on traditional pancakes, using sourdough starter to add flavor and a slightly tangy taste to the batter.
This is sponsored post as part of Eggland Best's Eggs . However all my opinion are my own.
Little bit about Pancakes
Pancakes are a popular and versatile type of flat, round cake that has been enjoyed by various cultures around the world for centuries. They are typically made from a batter of flour, milk or water, eggs, and a leavening agent, which is often baking powder or baking soda.
Pancakes can be sweet or savory, and they are often cooked on a griddle or skillet.
Here are a few pancakes’ recipes on this website. Multigrain blueberry pancake.
Ingredients to make these red, blue, and white sourdough pancakes
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.
- Flour: I used all-purpose flour, you can use combo of whole wheat flour and all-purpose flour, buckwheat flour and cornmeal.
- Sourdough starter/ discard: I used 100% all-purpose flour. You can also use any flour starter or discard.
- Milk: I used whole milk
- Egg: For softness of the pancakes.
- Yogurt: Adds extra layer of soft and fluffy pancakes.
- Leavening agents: Both baking soda and baking powder are used .
- Butter: Melted butter is used in the recipe.
- Strawberries, blueberries: I used fresh fruits.
- Topping: Whipped cream, maple syrup.
See recipe card for quantities.
Instructions to make Red White and Blue Sourdough Pancakes
First mix all the dry ingredients .
Then add wet ingredients and set aside for 15-30 minutes at least you can keep them out for overnight if you want.
When you are ready to cook the pancake fold in strawberries and blueberries.
Then cook on a heated griddle or cast-iron skillet.
Enjoy with maple syrup and butter as well as extra blueberries and strawberries.
Dry Ingredients
Egg
After adding berries
Sourdough pancakes getting cooked
After getting one side cooked
Top tip to make this Red White and Blue Sourdough Pancakes
Tips for making red, white, and blue pancakes are do not add berries and set aside the batter. As it will increase the moisture content and make thin pancakes.
You can use any flour sourdough starter/discard however adding whole wheat starter or whole grain starter or discard can reduce the fluffiness of the pancakes.
First make a well in the dry ingredients, then incorporate wet ingredients.
Also let the batter be lumpy. Don’t overmix the batter as it can make pancakes less soft.
The ideal griddle temperature for pancakes is 375°F or a medium setting for gas stovetop burners. The correct cooking temperature is key to making a perfect pancake. An overheated griddle can easily burn the pancakes as outside cooks faster than inside leaving undercook.
Variations
You can use raspberries instead of strawberries used in this recipe.
If you want use can use frozen berries, however, don’t thaw them before adding to the batter. And cook immediately.
You can add sugar to this recipe.
Equipment
For making the sourdough red and blue pancakes always use cast iron skillet or griddle. You can also use electric griddle. But make sure that the temperature should be made uniform.
Storage
These pancakes taste best freshly served.
Wrap the pancakes in foil and just stick them in the refrigerator for short term use.
If you want long term use, then wrap them individually and freeze the pancakes.
FAQ
Can diabetic eat sourdough pancakes?
Yes, they can however you need to use whole grain flour ( bulgar) and add extra fiber and protein, like flax seeds and chia seeds etc.
Why are my sourdough pancakes tough?
Prevent overmixing of the dough. That is the main culprit in making pancakes tough and hard.
More Pancake Recipes For you
Check these pancake recipes too
Related
Looking for other breakfast recipes like this? Try these:
Red White and Blue Sourdough Pancakes
Equipment
Ingredients
- 1 cup All-purpose flour
- ¾ cup Sourdough starter
- 1 large Eggland's Best Egg
- ½ cup whole milk
- 2 tablespoon yogurt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon melted butter
- Vegetable oil for cooking
- ½ cup chopped strawberries
- ½ cup blueberries Whipped cream More strawberries and blueberries for decoration
- Maple syrup for serving.
Instructions
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Make a well in the center add egg, melted butter, milk, sourdough starter and vanilla extract and combine everything until there is no dry steaks remain.
- Let the batter rest for 15 to 30 minutes. Then fold in strawberries and blueberries .
- Heat a griddle or skillet over medium heat. Add a little oil .
- For each pancake, drop about ¼ cup of the batter onto the griddle and cook until bubbles start to form and remain open, and the edges of the pancakes start to darken, 3 to 4 minutes.
- Flip the pancakes and cook until well-colored on the bottoms, 4 more minutes.
- Serve the pancakes topped with whipped cream, chopped fresh fruits, and a drizzle of maple syrup.
Video
Nutrition
Sourdough 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.
Little bit about Fresh Apricots
Apricots are delicious and nutritious fruits that belong to the Prunus genus, which also includes other stone fruits like cherries, plums, and almonds.
They are native of China, Central Asia, and the Middle East but are now cultivated in various parts of the world with suitable climates.
Here are some key points about fresh apricots:
- Appearance: Fresh apricots are small to medium-sized fruits with a round or slightly oblong shape. They have smooth, velvety skin that can range in color from pale yellow to a vibrant orange with red blushes.
- Taste and Texture: Ripe apricots have a sweet and slightly tart flavor. The flesh is juicy and soft with a delicate texture. They are often compare to blend of peach and plum flavors.
- Nutritional Benefits: Apricots are a rich source of vitamins and minerals, including vitamin A (beta-carotene), vitamin C, potassium, and dietary fiber. They contain antioxidants help protect the body against oxidative stress and inflammation.
- Season: They are available from late spring and early summer, depending on the region.
- Health Considerations: If you are allergic to stone fruits like peaches, cherries then it's advisable to consult with a healthcare professional before consuming apricots as they are belongs to stone fruits.
Here are few other recipes on this website using dried apricots. Triple ginger apricot cookies Dry fruits and nuts energy bars .
[feast_advanced_jump_to]How to make these sourdough apricot muffins?
Ingredients to make this muffins.
- Flour: All-purpose flour. use a combo of whole wheat flour and all purpose four .
- Sourdough starter/discard: I used 100% hydration starter which is not fed. Sourdough starter and discard will work for this recipe.
- Baking powder: Contains an acid and a base and has a more neutral taste, which gives a more cake like tender crumbs.
- Salt: Used for flavor.
- Eggs: Adds moisture and binds everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Melted butter : Results in a more delicate and moister crumb in the muffin. You can substitute with vegetable oil.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Apricot : I used 3-4 about 1 cup chopped apricots .
- Vanilla extract : for flavor
- Cardamom : I used freshly ground from the pods, if you don’t have use pre-made one too .
See recipe card for quantities.
Instructions
First mix flour, salt, sugar, cardamom and baking powder and set it aside.
Wet ingredients includes egg, melted butter, milk, vanilla extract, sourdough starter/sourdough discard and mix well .
After incorporate dry ingredients into wet ingredients.
Fold in chopped apricots
Enjoy
Dry ingredients, flour, sugar, baking powder, salt and cardamom
Wet ingredients , melted butter, egg, milk , vanilla extract and sourdough
Sourdough starter
Fold in Apricot
Ready for baking
Substitutions to these sourdough apricot muffins
Instead fresh apricots you can use dried apricots in this recipe. Peaches and nectarines and plums can be used in this recipe.
Variations
Here are some creative ideas to add twists to your apricot muffins:
- Apricot Almond Muffins: Add some almond extract or chopped almonds to the batter to complement the apricot flavor and add a delightful nutty taste.
- Apricot Cream Cheese Muffins: Fill the muffin cups partially with batter, then add a dollop of cream cheese in the center, and cover with more batter before baking. This will create a creamy surprise in the middle of each muffin.
- Apricot Oatmeal Muffins: Mix in rolled oats to the batter for added texture and a wholesome touch. Sprinkle oats on top.
- Apricot Coconut Muffins: Add shredded coconut to the batter for a tropical twist that pairs well with apricot.
- Apricot Ginger Muffins: Incorporate some grated fresh ginger into the batter to give your muffins a pleasant zing.
- Apricot Chia Seed Muffins: Mix chia seeds into the batter to boost its nutritional content and provide a slight crunch.
- Apricot Honey Muffins Use honey or maple syrup instead of granulated sugar to sweeten these muffins.
- Apricot Lemon Muffins: Add lemon zest or a touch of lemon juice to the batter to brighten up the flavor and add a refreshing citrus note.
- Apricot Cinnamon Streusel Muffins: Top the muffins with a cinnamon streusel mixture before baking for a crunchy, sweet topping.
- Apricot and Dried Fruit Muffins: Incorporate other dried fruits like cranberries, raisins, or chopped dates to add more variety and natural sweetness to the muffins.
- Apricot and White Chocolate Muffins: Mix in white chocolate chips to the batter for a decadent twist that complements the apricot flavor.
- Apricot and Lavender Muffins: Infuse the batter with dried culinary lavender to give the muffins a unique and floral aroma.
- Apricot and Maple Muffins: Use maple syrup as a sweetener instead of sugar. Drizzle a little on top of each muffin before baking for a delicious maple flavor.
- Apricot and Pistachio Muffins: Add chopped pistachios to the batter for a delightful crunch and nutty taste that pairs well with apricot.
Feel free to experiment with these variations or come up with your own combinations to create a perfect apricot muffin that suits your taste preferences. Enjoy!
Storage
Proper storage is essential to keep your apricot muffins fresh and maintain their taste and texture. Here are some guidelines for storing apricot muffins:
These muffins will stay fresh at room temperature for 1-2 days, for longer storage freeze the muffins.
Top tip
You can use both active sourodugh or discard ( any flour ones) in this recipe.
Do not overmix the dough.
FAQ
Do I need to peel apricots before baking?
No you don't need to peel the skin of apricots for this recipe
Related
Looking for other recipes like this? Try these:
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Apricot Muffins
Equipment
Ingredients
- 1 ⅓ cup 165g all-purpose flour
- ½ cup 100g sourdough starter /discard
- 2 teaspoon 6g baking powder
- ¼ teaspoon 2g salt
- ½ teaspoon ground cardamom
- 5 tablespoons 75g unsalted butter softened.
- ¾ cup 150g Sugar
- 1 large egg
- 1 cup 158g Apricots chopped
- ⅓ cup milk
- 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, baking powder, salt, sugar and cardamom. Set it aside.
- In a large bowl, add egg, melted butter, milk , sourdough starter, vanilla extract and mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then fold in chopped apricots mixing just until combined . Be careful not to overmix the batter.
- Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.
- Bake in the preheated oven for about 18 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 a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Nutrition
Sourdough lemony Blueberry Bagels
Great breakfast bagels with touch of lemon and fresh blueberries made entirely with sourdough starter.
I used fresh blueberries, but all the recipes for blueberry bagels use either dry blueberries or frozen blueberries.
Little bit history of bagels
The exact origin of the bagel is not clear, but it is believed to have originated in Eastern Europe, particularly among Jewish communities in Poland. The first mention of the bagel can be traced back to Krakow, Poland, in the early 17th century.
Symbolism and Tradition: Bagels became an integral part of Jewish cuisine and culture. They were often associated with religious ceremonies, such as the Sabbath, and were shaped in a circle to symbolize eternity. The round shape also represented the sun, and the hole in the center allowed for thorough baking.
Migration and Popularity: In the late 19th and early 20th centuries, Jewish immigrants brought bagels to the United States, particularly in cities with large Jewish populations like New York. Bagel bakeries began to emerge, and the popularity of bagels grew among both Jewish and non-Jewish communities.
Industrialization and Mass Production: In the 1960s, bagel production became more industrialized with the invention of automated machines that could mix, shape, and boil bagels. This allowed for mass production and distribution of bagels to a wider audience.
Variations and Flavors: Over time, bagels have evolved beyond the traditional plain version. Various flavors and toppings, including blueberry, emerged to cater to diverse tastes. Blueberry bagels gained popularity as a sweet and fruity variation.
Here are few other bagel recipes you can check it in this site, Sourdough bagels as well yeasted bagel.
[feast_advanced_jump_to]How to make this sourdough lemon blueberry bagels
You need the following ingredients to make these sourdough lemon blueberry bagels.
- Flour : I used Artisan bread flour. However High gluten flour is good if you want chewy bagel.
- Sourdough starter: I use 40: 10 Bread flour : Rye flour starter with 100% hydration. You can use any starter if you want.
- Sweetener: You can use barley malt or honey or rice syrup or diastatic malt powder. I used diastatic malt powder and honey in this recipe.
- Salt: You can use kosher salt for traditional way or use regular sea salt.
- Water: Use room temperature water, you do not need to use lukewarm water unless you are in short of time.
- Fresh blueberries: I used fresh blueberries; you can use both frozen and dry blueberries also.
- Lemon zest and Lemon extract : I used lemon zest and lemon extract.
- For poaching liquid:
- You can use Brown sugar or Barley malt or honey. I used brown sugar in the recipe.
- Baking soda
- See recipe card for quantities.
Instructions for making sourdough lemony Blueberry Bagels
Frist mix the dough
Starter, water, honey, lemon extract , lemon zest
Dry ingredients mixed with wet ingredients
Blueberry bagel dough
Shaped blueberry bagels dough
After refrigerate for overnight next morning bring the dough to room temperature and added into the poaching liquid for 60 seconds and then bake it in hot oven.
Tips to make Perfect sourdough lemon blueberry bagels.
1) You need a fresh active starter. I used starter after 8 hours of feeding. You can use leavain if you want.
2) You need to make stiffer dough for normal bagels, if you made your dough wetter then it makes more crispier bagels. In the end, it is a matter of preference, so do not be afraid to tweak to your liking. Since blueberries are 85% water, so if you will find your dough is wetter add more flour. Start with less water.
3) Use room temperature water for better results, but if you are short of time, you can use lukewarm water (about 95°F or 35°C).
4) To achieve smooth, stretchy texture of the dough, which is key for the bagel shaping, mix the dough using an electric mixer with a hook attachment at low speed. Three minutes of mixing on the lowest speed then three minutes on the second-to-lowest speed.
5) Only fold the blueberries as they tend to break easily. Also before adding to the dough coat the blueberries with flour.
6) Proof the dough for about 5 hours at room temperature, it will be double in volume, and then shape and proof again for 2 hours. Finally refrigerate the dough overnight or up to 2 days. When you keeping the blueberry bagels for proofing, needs to keep in a square piece of parchment papers as the dough is tend to sticky.
7) Then next day bring it to room temperature for 60 minutes and poach with liquid and bake it. Use flour when you find the dough is sticky. While making the shaping of the bagels.
8) If your bagel dough not proofed well, give extra time (2-3 hours) or until it will float when dropped in the poaching liquid. In the case of blueberry bagels, they will remain in the bottom for seconds before it comes top.
9) After baking serve with cream cheese.
Variations to make this Sourdough lemony Blueberry Bagels
I have added fresh blueberries, you can use frozen or dry ones. If you are using frozen one does not thaw them and use as it is.
Here is the other bagel recipe from this site.
Storage
Freshly baked bagels are always best. You can freeze the bagels. Freezing bagels extends their life remarkably well, better than leaving them at room temperature. Freeze in an airtight bag, then thaw & reheat when you are ready to eat. You can re-bake at 475F for 3-5 minutes. This will get that nice crust back.
Alternately, spritz the bagel and put it in microwave for 20-30 seconds on low power. but it will be decently soft. Slice, toast and enjoy a warm bagel. You can keep your bagels on the counter for a day or two, but you will want to toast them. Storing them in their paper bag which in turn is covered with a plastic bag will be better, but you need to toast them before eating.
Baker’s % is calculated based on total flour.
| Ingredients | Bakers % |
| Artisan Bread flour | 100 % |
| Water | 40% |
| Honey | 4.14 % |
| Salt | 2.06% |
| Cardamom | 0.22% |
| Lemon extract | 0.22% |
| Fresh Blueberries | 24.13 % |
| Sourdough Starter | 24.1 % |
FAQ
Can I make this Sourdough lemony Blueberry Bagels using dried blueberries or frozen blueberries? Yes you can.
We take turns hosting each month and choosing the theme/ingredient.
Related
Looking for other recipes like this? Try these:
Sourdough lemony Blueberry Bagels
Ingredients
Dough
- 1 teaspoon 0.25 oz / 7 g diastatic malt powder
- 1 tablespoon 0.75 oz / 21 g honey
- ½ cup 105g sourdough starter
- 1 ½ teaspoons 0.37 oz / 10 g salt or 2 ½ teaspoons coarse kosher salt
- ¾ cup (6 oz / 175g water
- 31/2 cups 435 g Artisan bread flour reserve 1 tablespoon for coating the blueberries
- ¾ cup 105g fresh blueberries
- Lemon zest 1 lemon
- ½ teaspoon lemon extract
Poaching Liquid
- 2 to 3 quarts 64 to 96 oz / 181 to 272 g water
- 1 tablespoon 0.5 oz/ 15g brown sugar
- 1 tablespoon 0.5 oz / 14 g baking soda
Instructions
Day Before Baking
- To make the dough in the bowl of kitchen aid stand mixer stir the sourdough starter, water, lemon zest and lemon extract and honey and mix well.
- To this add flour, salt, diastatic malt powder and mix everything.
- Mix everything form a coarse ball, and the flour should be fully hydrated; If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff,
- Let the dough rest for 5 minutes. Then gradually fold in blueberries .
- Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough.
- Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 5 hours.
- When you are ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat.
- Divide the dough into 7 equal pieces about 130g . (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller.)
- Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand.
- Use extra flour on the work surface. If the dough slides around and will not ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.
- Then poke a hole through the center of the ball to create a donut shape.
- Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.
- If you want you can shape by making the dough to a 10 inch long snake and wrap around the finger to join together.
- Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and set aside for proof for about 2 hours and then refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)
On baking day
- Remove the bagels from the refrigerator 1-3 hours before you plan to bake them,
- Immediately check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water.
- If it sinks and does not float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they are all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they do not over proof.
- About 30 minutes before baking, preheat the oven to 475°F (247°C) and gather and prepare your garnishes with everything bagel seasoning or (seeds, onions, garlic, and so on).
- To make the poaching liquid, fill a pot with 2 to 3 quarts (181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer.
- . Stir in the brown sugar and baking soda.
- Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds,
- Use the slotted spoon to transfer it back to the pan, domed side up.
- Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).
- Bake for 12 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 6 minutes, until the bagels are a golden brown.
- Cool on a wire rack for at least 30 minutes before slicing or serving.
Video
Notes
Nutrition
Sourdough Banana Bread Muffins
Sourdough Banana bread muffins 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
.
Little bit history of banana bread
Banana bread starts its journey due to two main events, one Great Depression, which began as a result of 1929 stock market crash and lasted throughout much of the 1930s, making every food precious. Households were unwilling to throw away anything — even a "rotten" banana.
Then second, Royal, and other baking powder/baking soda manufacturers began mass producing their products, making these chemical leavener widely available nationwide for the first time.
In the beginning banana bread recipes only consisted of bananas, sweetener, a chemical leavener, some fat, and flour. However, as the years progress more species, variation in the flours, fats and nuts showed up .
Thus, banana bread even got National Banana Bread Day (February 23)in its honor.
Personally, it is the first bake I learned and successfully finished for my family.
Here is few banana bread recipes from this site, Sourdough Mango banana Muffins, Sourdough Banana crunch muffins , Banana oatmeal muffins Moist Banana Chocolate Chip Muffins
How to make these Sourdough Banana Bread Muffins?
You need the following ingredients to make the 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.
- Sourdough starter/discard: I used 100% hydration starter 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 more cake like tender crumbs.
- Baking soda: Act as leavener along with baking powder.
- Salt: Used for flavor.
- Eggs: Adds moisture and bind everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Melted butter : Results in a more delicate and moister crumb in the muffin. You can substitute with vegetable oil.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Mashed Banana : I used 2-3 mashed banana .
- Walnuts : I used toasted nuts.
- Vanilla extract : for flavor
- Spices like cinnamon and ginger.
- i
- See recipe card for quantities.
Instructions
First mix flour, salt, sugar, and baking powder and set it aside.
In another bowl add egg, oil, milk, vanilla extract, sourdough starter and mix well .
Then incorporate dry ingredients into wet ingredients.
Fold in banana and nuts.
Transfer to prepared muffin tin and bake.
Enjoy
Dry Ingredients, flour, baking powder, baking soda, salt
Wet ingredients, egg, melted butter, vanilla extract and milk
Add brown sugar
Mix wet ingredients into dry ingredients and then fold, banana and toasted walnuts.
Once batter is ready, transfer to prepared muffin tin.
Variations
Here are variations banana bread muffins:.
- Chocolate Chip Banana Bread Muffins: Add a cup of chocolate chips to your favorite banana bread muffin recipe for a delicious chocolaty twist.
- Blueberry Banana Bread Muffins: Gently mix in a cup of fresh or frozen blueberries into the batter to create a delightful combination of flavors.
- Streusel-Topped Banana Bread Muffins: Prepare a simple streusel topping by combining ¼ cup flour, ¼ cup brown sugar, 2 tablespoons softened butter, and a pinch of cinnamon. Sprinkle this mixture over the muffin batter before baking to create a crunchy, sweet topping.
- Cinnamon Swirl Banana Bread Muffins: Create a cinnamon swirl by combining ¼ cup sugar and 1 tablespoon cinnamon. Fill each muffin cup halfway with batter, sprinkle a spoonful of the cinnamon sugar mixture, and top with more batter. Swirl gently with a toothpick for a marbled effect.
- Peanut Butter Banana Bread Muffins: Add ½ cup of creamy peanut butter to the batter and blend well. For an extra touch, sprinkle crushed peanuts on top before baking.
- Coconut Banana Bread Muffins: Mix in ½ cup of shredded coconut into the batter for a tropical twist. You can also sprinkle some additional coconut on top before baking.
- Lemon Poppy Seed Banana Bread Muffins: Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter for a refreshing and slightly tangy flavor.
- Pumpkin Banana Bread Muffins: Mix in ½ cup of canned pumpkin puree and a teaspoon of pumpkin spice into the batter to create a seasonal variation of banana bread muffins.
- Apple Cinnamon Banana Bread Muffins: Add 1 cup of diced apples and 1 teaspoon of cinnamon to the batter for a delightful combination of flavors.
- Feel free to experiment and combine different variations to create your own unique banana bread muffins!
Important tips to making sourdough banana bread muffins.
Making sourdough banana bread muffins can be a delightful twist on the classic recipe. Here are some important tips to keep in mind when making sourdough banana bread muffins:
- You can use both active as well as non-fed starters to make these sourdough banana bread muffins.
- Combine ingredients gently, fold in the dry ingredients and mashed bananas until just combined, ensuring there are no streaks of flour remaining.
- Use ripe bananas: Just like in regular banana bread muffins, ripe bananas with brown spots will provide the best flavor and sweetness. Mash them well before incorporating them into the batter.
- Let the batter rest: After combining the ingredients, allow the batter to rest for about 10-15 minutes before portioning it into muffin cups. This rest time helps the flour hydrate and can result in a more tender texture.
- Fill the muffin cups appropriately: Fill each muffin cup about ⅔ to ¾ full, leaving room for the batter to rise during baking.
- Monitor baking time: Sourdough banana bread muffins may require slightly longer baking times than regular muffins. Keep a close eye on them and check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they're ready.
Storage
Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for a couple of days or refrigerate them for longer shelf life.
FAQ
Can I use any sourdough starter or discard to make this sourodugh banana bread muffins?
Yes you can any flour sourdough starter
Related
Looking for other recipes with sourdough starter? Try these:
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Banana Bread Muffins
Equipment
- whisk
Ingredients
- 1 ½ cup 180g all-purpose flour
- ½ cup 100g sourdough starter /discard
- 1 teaspoon 3g baking powder
- 1 teaspoon 5g baking soda
- ¼ teaspoon 2g salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 tablespoon 75g unsalted butter, softened.
- ¾ cup 150g Brown sugar
- 1 large egg
- 1 cup 93g Walnuts ( toasted and crushed)
- 1 cup ripe bananas mashed (about 2-3 bananas)
- ¼ cup milk
- 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, baking powder, baking soda, salt, cinnamon, and ginger. Set it aside.
- In a large bowl, add egg, melted butter, milk , sourdough starter, vanilla extract and mix well then add brown sugar mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then fold in mashed banana, mixing just until combined . Be careful not to overmix the batter.
- Then add toasted walnuts and combine once again.
- Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.
- 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 a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Enjoy your homemade banana bread muffins! You can store them in an airtight container at room temperature for a few days or freeze them for longer storage.
Nutrition
Sourdough Chocolate Cardamom Bread
This sourdough chocolate cardamom bread has everything you need, yes, it has semi-sweet chocolate chunks, coconut, and floral cardamom.
What is a green Cardamom ?
Green cardamom has an intense flavor that works well in both sweet and savory dishes. Green cardamoms are harvested before they reach maturity, while black cardamoms are dried over a fire pit.
Cardamom has a warm, slightly sweet, and spicy flavor with hints of citrus and mint. It has a strong, pleasant aroma that can be describe as floral and herbal.
Cardamom is widely used in various cuisines around the world, particularly in Indian, Middle Eastern, and Scandinavian cooking. It is a common ingredient in both sweet and savory dishes, including curries, rice dishes, baked goods, desserts, and beverages like tea and coffee.
For the most flavor, make sure to break open the cardamom pods and crush the seeds using a mortar or pestle or the handle of a wooden spoon. The pe-made one will lose the intensity over the time.
Health benefits of this spice includes reduction of inflammation in the body and lower blood pressure.
Cardamom contains a flavonoid named quercetin which lowers anxiety and depression according to some studies.
cardamom is also used in perfumes, soaps, and other cosmetic products . It is also consider in traditional Ayurvedic and herbal remedies.
Here are a recipes with cardamom . Sourdough Fig Bread with cardamom and nigella seeds , Cardamom spritz cookies, Rose Cardamom Shortbread cookies Peach cardamom Up-side down cake
How to make this Sourdough chocolate cardamom bread
To make this sourdough bread, you need an active sourdough starter or levain. One your starter or leavain is ready you can start making this bread.
First autolyse the flour and then incorporate starter into the dough and starter.
Around half of the bulk fermentation laminates the dough . That time incorporate chocolate chunks, coconut, and cardamom.
After that shape the sourdough bread and refrigerate overnight for a second proofing.
Next morning, score and bake the bread.
Ingredients to make Sourdough Chocolate Cardamom Bread?
You need following ingredients to make this sourdough chocolate cardamom bread .
- Bread flour: You can use any bread flour.
- Whole Wheat flour : I used whole wheat flour you can use white whole wheat flour.
- Spelt flour: I used organic spelt flour .
- Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo. If you don’t have one in hand, make one use this recipe.
- Salt: Will add flavor to the dough and it controls the rate of fermentation well.
- Semi-Sweet Chocolate Chunks: Semi-sweet chocolate chunks.
- Coconut : In the recipe usedesiccated unsweetened coconut. You can use sweetened coconut if you want.
- Cardamom : I used green cardamom.
- See recipe card for quantities.
Instructions to make Sourdough Chocolate Cardamom Bread
First autolyse all flour, bread flour, whole wheat flour and rye flour along with water.
Add sourdough starter to the autolyzed flour and after 30 minutes add salt. Do stretches and fold, keep for 1 hour and then do another stretch and fold.
Laminate the dough and incorporate chocolate chunks, coconut, and cardamom. Refrigerate overnight and the next morning score and bake the dough
Dry Ingredients
Dough ready for lamination
Incorporate chocolate chunks, coconut and cardamom
Scored and ready to bake
Substitutions
Substitute chocolate chunks with chocolate chips you can use bitter-sweet chocolate chunks in that case you need to add sweetned coconut and ¾ teaspoon of cardamom. As bitter sweet chocolate tend to mask the cardamom.
If you are not fan of cardamom try to use cinnamon in that place.
Taste of the Sourdough chocolate cardamom bread ?
This bread makes an excellent breakfast or brunch bread. With the sweetness of chocolate as well as nuttiness of coconut and aromatic cardamom. You can enjoy it as it is, toasted bread tastes more
delicious.
Top tip
I have used artisan bread flour which has protein content of 13-14% if you are using regular bread flour you can reduce the hydration amount.
FAQ
Can I use chocolate chips instead of chocolate chunks for this recipe. Yes you can use chocolate chips instead of chocolate chunks.
BAKER’S % FORMULA
| Ingredients | Bakers % |
| Artisan bread flour | 70 |
| Spelt flour | 10 |
| Whole Wheat flour | 20 |
| Salt | 2 |
| Water | 80 |
| Sourdough Starter | 20 |
| Semi-Sweet Chocolate Chunks | 22 |
| Coconut | 7 |
| Cardamom | 0.2 |
BAKING SCHEDULE
6.30 PM: Mix the flour (bread flour , whole wheat flour and spelt flour ) water and set aside.
7.00 PM: Mix the starter into bread , whole wheat + rye flour mix.
7.30 PM: Mix the salt.
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 coconut, chocolate chunks and cardamom.
10.30 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
I made this bread as part of Bread with spices “ Bread Baker event” hosted by Zesty South Indian Kitchen.
We take turns hosting each month and choosing the theme/ingredient.
Looking for other recipes like this? Try these:
Sourdough Chocolate Cardamom Bread
Ingredients
- 2 ¼ cup 350 g Bread flour
- ⅓ cup /50g Spelt flour
- ¾ cup / 100g Whole wheat flour
- 1 ¾ cup /400 g Water
- 1 ¾ teaspoon / 10g Salt
- ½ cup / 100 g Sourdough starter
- ¾ cup / 110g chocolate chunks
- ½ cup /30g Desiccated coconut
- ½ teaspoon / about 10 pods of green cardamom
Instructions
- First make active sourdough starter
- Make Dough
- In a bowl, add bread flour , spelt and whole wheat flour flour and add the rest of water and mix well and autolyse 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 chocolate chunks, coconut, and cardamom 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.
- Turn the heat down to 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 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 slice and enjoy with some butter
Video
Nutrition
Blue Masa Sourdough Bread
Blue masa sourdough is a distinctive variation of sourdough bread which contains blue masa akka blue corn flour dough. It has an earthy, nutty tasting butterfly pea flower as well as blue corn.
What is Blue Corn and what are the different varieties?
Blue corn is an oldest variety of corn cultivated by the Hopi a Pueblo Native American tribe, in Rio Grande valley, as well as other Southwestern Native American tribes. Blue corn comes from flint corn grown in Mexico and the Southwestern United States.
There are several varieties of blue corn the names are from their various shades of blue such as grey blue (“maasiqa’o”), “standard” blue (“sakwaqa’o”), and hard blue (“huruskwapu”).
Blue corn is known for its slightly sweeter and nuttier flavor compared to yellow or white corn.
[feast_advanced_jump_to]What is blue masa?
Blue masa, also known as blue corn masa, is a type of corn masa made from blue corn. Masa is a dough made from corn that has been treated with an alkali, such as lime, which helps soften the kernels and improves their nutritional value. Blue masa is specifically made from blue corn, which gives it a unique bluish-purple color.
Blue corn is a variety of corn that has a higher concentration of anthocyanins, which are natural pigments responsible for its distinctive color. These pigments also have antioxidant properties, making blue corn more nutritious than yellow or white corn.
To make blue masa, dried blue corn kernels then it cooked in an alkaline solution, often called nixtamalization. This process involves soaking the corn in a mixture of water and lime, which removes the outer hull and makes the kernels easier to grind. The corn is then rinsed well and ground into a fine dough resulting in blue masa.
Blue masa is commonly used in traditional Mexican cuisine to make various dishes such as tortillas, tamales, and gorditas. The blue masa dough can be formed into patties or flattened into thin rounds and cooked on a griddle or Comal.
The resulting tortillas or other corn-based products have a vibrant blue color and a slightly sweeter and nuttier flavor compared to those made with yellow or white corn masa.
However, you can add blue masa to make sourdough bread .
How to make blue masa sourdough bread ?
To make blue mass sourdough bread, you need an active sourdough starter or levain. One your starter or leavain is ready, add blue masa added along.
Then this mixture is add to the dough mixture along with flour, water, and salt.
The blue masa gives the sourdough bread a distinctive color and flavor. The dough is typically allow to ferment and rise for several hours or overnight, allowing the natural yeasts and lactobacilli in the starter to develop and give the bread its characteristic tangy flavor.
After the fermentation process, the dough is shape and baked until it develops a golden crust. The result is a loaf of sourdough bread with a blueish hue and a unique taste that combines the tanginess of sourdough with the earthy, slightly sweet flavor of blue corn.
Blue masa sourdough can be enjoyed on its own, toasted, or used in various dishes like sandwiches or as a base for avocado toast. Its vibrant color and distinct flavor make it a visually appealing and flavorful addition to any of your bread collection.
Ingredients to make Blue Masa Sourdough Bread ?
You need the following ingredients to make this delicious bread
- Bread flour: You can use any bread flour.
- 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. If you don't have one in hand make one using this recipe
- Blue corn flour : I used blue corn flour.
- Butterfly pea flower water : Add this to make blue corn masa dough to enhance the blue corn color.
- Salt: will adds flavor to the dough and it well control the rate of fermentation.
- See recipe card for quantities.
Instructions to make blue masa sourdough bread
First autolyse all flour, bread flour,t and rye flour along with water.
Add sourdough starter to the autolyzed flour and after 30 minutes add salt. After few stretches and fold .
Refrigerate overnight and next morning bake the dough
Bread flour and rye flour
Ingredients for blue masa, blue corn flour, butterfly pea flower water, salt
Blue Masa Dough
Blue masa sourdough bread
Bread flour+ rye flour salt dough with blue masa dough
Taste of Blue masa sourdough bread ?
This bread has a unique blueish hue and an earthy flavor that combines the tanginess of sourdough with the slightly sweet and nutty taste of blue corn.
The bread tastes great with butter, jam or with some bread dipping oil.
Variations of blue masa sourdough bread
If you want more blue color hue increase the amount of butterfly pea flower tea. It will gives more earthy taste.
See this butterfly pea flower sourdough bread recipe on my website! if you like buttterfly pea flower sourdough .
BAKER’S % FORMULA
| Ingredients | Bakers % |
| Artisan bread flour | 77.64 |
| Rye flour | 4.7 |
| Blue Corn Flour | 17.65 |
| Salt | 2.11 |
| Water | 84.7 |
| Sourdough Starter | 16.47 |
BAKING SCHEDULE
6.30 PM: Mix the flour (bread flour and rye flour ) water and set aside
In another bowl mix blue corn flour and butterfly pea flower water with salt and set aside.
7.00 PM: Mix the starter into bread flour+ rye flour mix
7.30 PM: Mix the salt.
8.30 PM: Incorporate blue masa dough.
9.30 PM Stretch and fold the dough.
10.30 PM: Do a second stretch and fold the dough.
11.00 PM: Referigerate the shaped dough for overnight.
Next morning
7. 00 AM: Score and bake the bread.
FAQ
Did blue masa sourdough bread has taste of blue corn masa?
Yes it has taste of blue corn masa.
Related
Looking for other recipes like this? Try these:
Blue Masa Sourdough Bread
Equipment
- Just About Foods Organic Blue Corn Flour
Ingredients
- 2 ¼ cup 350 g Bread flour
- ¼ cup /20 g Rye flour
- ¼ cup 75g Blue masa flour I used Just About Foods Organic Blue Corn Flour
- ½ cup 80g water for blue masa
- 1 ¾ cup /350 g Water
- 1 ½ teaspoon / 9 g Salt
- ⅓ cup / 70 g Sourdough starter
Instructions
- First make active sourdough starter
- Then make Blue Masa
- By Mix blue corn flour + butterfly pea flower water (80g Warm Water + 1 teaspoon butterfly pea flower)
- Make Dough
- In a bowl, add bread flour and rye flour and add the rest of water and mix well and autolyse 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.
- Incorporate Blue masa dough.
- Add incorporate blue masa dough into the dough mix .
- After 1 hour stretch and fold the dough.
- 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.
- 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.
- Turn the heat down to 450°F and cook for 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 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 slice and enjoy with some butter
Video
Nutrition
Sourdough Lemon Poppy Seed Streusel Muffins
sourdough Lemon poppy seed streusel muffins are a perfect blend of tangy lemon flavor, the nutty crunch of poppy seeds, and the unique touch of sourdough
Lemon and poppy seeds are classic favorite combo, you can make sourdough bread, cake, muffins, salad dressing you name it. Here are a few recipes I tried with this combo.
This dynamic duo of tangy lemon and crunchy poppy seeds! Join us as we explore a variety of delightful recipes and discover the magic that happens when these two flavors unite in perfect harmony. Here are few Lemon poppy seed sourdough bread , Lemon semolina cake
Poppy seeds have been used in food since before biblical times. Don’t worry about the opium content. Opium is contained in the seed pods of the poppies, and not in the seeds themselves.
Health benefits of Lemon and poppy seeds
Lemon and poppy seeds not only add delightful flavors to dishes but also offer several health benefits. Let's explore the nutritional advantages of these two ingredients:
Health Benefits of Lemon
- Rich in Vitamin C: Lemons are packed with vitamin C, a powerful antioxidant that boosts the immune system, supports collagen production for healthy skin, and aids in iron absorption.
- Digestive Aid: The citric acid in lemons stimulates the production of digestive enzymes, promoting healthy digestion and preventing constipation.
- Alkalizing Properties: Despite being acidic, lemons have an alkalizing effect on the body once metabolized, which helps maintain a balanced pH level.
- Anti-Inflammatory Properties: Lemons contain flavonoids, which possess anti-inflammatory properties and may help reduce inflammation and oxidative stress in the body.
- Weight Management: The high fiber content in lemons promotes feelings of fullness and aids in weight management by curbing overeating and stabilizing blood sugar levels.
Health Benefits of Poppy Seeds:
- Nutrient-Rich: Poppy seeds are a good source of essential nutrients like calcium, magnesium, iron, zinc, and manganese, which are important for maintaining bone health, energy production, and immune function.
- Heart Health: Poppy seeds are rich in monounsaturated fats, which are known to reduce bad cholesterol (LDL) levels and increase good cholesterol (HDL) levels, promoting heart health.
- Antioxidant Properties: Poppy seeds contain antioxidants, such as phenolic compounds, which help neutralize harmful free radicals and protect cells from oxidative damage.
- Blood Sugar Control: The fiber content in poppy seeds slows down digestion and absorption, preventing rapid spikes in blood sugar levels and aiding in diabetes management.
- Sleep Aid and Relaxation: Poppy seeds contain natural compounds like sedative alkaloids, which may have a calming effect on the body and promote relaxation. They are often used in traditional remedies for promoting sleep
It's important to note that while lemon and poppy seeds offer potential health benefits, they are best consumed as part of a well-balanced diet. Incorporate them into your meals and recipes to enhance flavor while reaping the nutritional advantages they have to offer
How to make these Sourdough Lemon poppy seed streusel muffins
You need the following ingredients to make the 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.
- Sourdough starter/discard: I used 100% hydration starter 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 more cake like tender crumbs.
- Baking soda: Act as leavener along with baking powder.
- Lemon zest: I used lemon zest you can use up to 2 lemon’s zest.
- Salt: used for flavor.
- Eggs: Add moisture and bind everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Lemon juice : I used freshly squeezed lemon juice.
- Canola oil: Results in a more delicate and moister crumb in the muffin. You can use any vegetable oil.
- Milk: Adds plenty of moisture and lightens up the crumb.
- Poppy seeds : Adds nuttiness to this recipe.
- See recipe card for quantities.
Instructions to make this sourdough lemon poppy seed streusel muffins
Make streusel with butter, flour and sugar and set it aside.
Then mix flour, salt, sugar, and baking powder and set it aside.
Dry Ingredients
Wet ingredients
Muffin batter ready
Ready for baking
In another bowl add egg, oil, milk, vanilla extract, sourdough starter, lemon zest, lemon juice and mix well.
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
You can top the muffin with streusels.
Bake and enjoy.
How to serve Sourdough Lemon Poppy Seed Streusel Muffins muffins.
These moist and tender treats are infused with fresh lemon zest and dotted with poppy seeds for a delightful texture. With their bright citrus flavor and nutty undertones, these muffins make for a perfect breakfast or afternoon snack. Great with a cup of coffee. These muffins taste great when they are fresh.
Variations
You can make muffin with lemon only .
This recipe uses fresh lemon juice and lemon zest. You can use lemon extract also.
Top tip.
Increase amount of lemon zest for lemony flavor, also brush them with lemon juice when they come out of the oven.
You can also add lemony glaze if you want to make it lemony flavor.
Adding lemon extract will also be great to increase the lemon flavor.
FAQ
This uses fresh lemon juice and lemon zest along with only one egg. Still the muffin is moist and delicious with goodness of sourdough starter/discard.
I have made this Muffins 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.- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Related
Looking for other recipes like this? Try these:
More Sourdough Recipes
These are my favorite dishes to serve with [this recipe]:
Sourdough Lemon Poppy Seed Streusel Muffins
Equipment
Ingredients
- For Stresusel
- 2 tablespoon Butter softend
- ¼ cup flour
- 2 tablespoon sugar
- For Muffins
- 1 ⅓ cups 165g all-purpose flour
- 1 ½ tablespoon Poppy seed Whole
- 3 /4 cups 150g Sugar
- 1 ½ teaspoon 4 g Baking powder
- ½ teaspoon baking soda
- ¼ teaspoon 2g Salt
- ⅓ cup vegetable oil
- zest of 1 lemon
- ¼ cup lemon juice
- 1 large egg
- ½ cup 100g Sourdough Starter/ discard
- ⅓ cup 57g/ Milk
Instructions
- Pre-heat oven to 375F and line the muffin tin with 12 paper liner or spray with oil.
- For Stresuel topping
- First make streusel with softned butter, flour, lemon zest and sugar and set aside.
- For muffins
- In a medium bowl, mix, flour, salt, baking powder baking soda , poppy seeds and sugar and set aside.
- Large bowl, add melted butter, egg, lemon juice, lemon zest milk and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Transfer to muffin tin lined with papper liner
- Then divide and add streusel top of muffin dough.
- Bake at 375°F for 17- 18 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- If you want you can brush with lemon juice on the warm muffins.
- Enjoy with cup of coffee for your breakfast or as snack.
Video
Nutrition
Orange Vanilla Sourdough Bread
Here is an aromatic sourdough bread with a hint of orange and vanilla that makes excellent toast. Naturally leavened, slightly sweetned with honey, this orange vanilla sourodugh bread is great addition to your breakfast or brunch table.
This is a classic flavor combo in a brioche breads. I decided to try it in sourdough bread.
Vanilla is perfect in toning down the acid and bringing out the tangy sweetness in oranges.
Vanilla is the second most expensive spice next to saffron and derived from orchids of the genus Vanilla. It is cultivated in Madagascar, Uganda, Comoros, Papua New Guinea, Tahiti, Indonesia, and Mexico.
It is the dried, cured beans or fruit pods of the green-stemmed climbing perennial of the Vanilla species.
Do you like saffron spiced sourdough bread then check here
Did you know there are oranges with vanilla scent?
Yes, Vanilla oranges with vanilla scent are popular for their extremely sweet taste, the lack of seeds and their incredible vanilla scent, hence the name. Moreover, thanks to the low acidity of its juice. However, it is expensive.
[feast_advanced_jump_to]Ingredients for making orange vanilla sourdough bread
You need the following ingredients to make this orange Vanilla sourdough bread.
- 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.
- Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo.
- Orange juice and zest : Zest of one orange juice and zest.
- Salt: Add flavor as well as control the fermentation.
- Vanilla extract: I used extract. You can use pure vanilla seeds that will give speckled sourdough bread.
- See recipe card for quantities.
Instructions
First autolyse all flour, bread flour, spelt and rye flour along with orange juice with water.
Then add sourdough starter to the autolyzed flour and after 30 minutes add salt. After few stretches and fold laminate the dough.
Refrigerate overnight and next morning bake the dough
sourdough starter
Dry ingredients
Freshly squeezed orange juice
Dough ready to shape
Variations to this orange vanilla sourdough bread
Instead of oranges, you can add kumquats and blood oranges.
Instead of vanilla extract, you can add vanilla pods or vanilla powder. However fresh vanilla goes extra miles for sure.
Storage of orange vanilla sourodugh bread
This bread will stay fresh for 4 days at room temperature. For long time storage you can slice them individually and freeze them. When it is ready to serve thaw and re-heat and enjoy.
Top tip
Use freshly squeezed orange juice, if you use store-bought ones, it may have preservatives which can affect the taste.
Baker's % Formula
| Ingredients | Bakers % |
| Artisan bread flour | 94.7 |
| Spelt flour | 5.3 |
| Honey | 3.15 |
| Orange juice | 16.8 |
| Vanilla extract | 1.3 |
| Salt | 2 |
| Water | 80 |
| Sourdough Starter | 23.15 |
BAKERS %
The Bakers Percentage is from the on total flour amount, which is 475 g for this bread and considered as 100 %.
Related
Looking for other recipes like this? Try these:
Baking Schedule
6.30 PM: Mix the flour (bread flour and spelt flour ) Honey, orange juice with vanilla extract and water.
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 raisins into the dough.
11.00 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
Orange Vanilla Sourdough Bread
Ingredients
- 3 ½ cup 450 g Bread flour
- 2 tablespoon /25 g Spelt flour
- ½ cup 80g orange juice
- 1 ¾ cup /380 g Water
- 1 ½ teaspoon / 9 g Salt
- 1 ½ tablespoon 30g Honey
- Zest of one orange
- ½ cup + 1 teaspoon / 115 g Sourdough starter
- ½ tbsp 6.51 g Vanilla extract If you have pods use that about 1-2 pods use only black seeds inside of them
Instructions
- Incorporate the sourdough starter with flour
- Mix starter with water and then add orange juice, honey, and vanilla extract along with starter . Then add all the flour mix and mix with 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.
- 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 until 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.
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To these incorporate orange zest.
- 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 sides 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 25 minutes.
- After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 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 slice and enjoy with some butter
Video
Notes
Nutrition
Sourdough Chocolate Chunks Muffins
If you are a chocolate fan, then try this sourdough chocolate chunk muffins for your breakfast. Moist, chocolatey, and delicious one bite makes you to go for another for sure.
Why Chocolate chunks and not Chocolate chips?
Basically, there is no taste difference between a chocolate chunks and chocolate chips. However Chocolate chunks melt smoother and evenly, and becomes firmer, and beautifully incorporate into the dough. Chocolate chips, on the hand are designed to hold its shape even in the highest of heat.
Secondly, Chocolate chunks have more coca butter compared to chocolate chips. Also, chocolate chips have high sugar and cacao solid content and lecithin, they are also sweeter. They contain other ingredients like vanilla and soy; so, they are waxier. This will the retain its shape after baking.
You can either buy chocolate and cut it into chocolate chunks or you can buy pre-cut chocolate chunks from the store and I used here in this recipe.
Here is the chocolate chip muffins recipe check it out.
[feast_advanced_jump_to]What are the ingredients required to make this Sourdough Chocolate Chunk 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.
Sourdough starter/discard: I used 100% hydration starter which is not fed. You can use both fed starter or non-fed one like in this recipe.
Baking powder: Normally muffins recipes use baking soda. However, baking powder already contains an acid and a base and has a more neutral taste, which gives move cake like tender crumbs.
Vanilla Extract & Salt: Both are used for flavor.
Eggs and egg white: Add moisture and bind everything together.
Sugar: Use granulated sugar to sweeten these muffins.
Melted Butter: Butter coats the proteins and starches during the mixing step and results in a more delicate crumb in the muffin.
Milk: Adds plenty of moisture and lightens up the crumb.
Chocolate Chunks: You can use chocolate chunks by cutting chocolate bars or use pre-cut ones. Later ones save your time. I used semi-sweet chocolate chunks; you can use both dark or white chocolate chunks if you want.
See recipe card for quantities.
Instructions
First mix, flour, salt, sugar, and baking powder and set it aside.
In another bowl add egg, melted butter, milk, vanilla extract, and sourdough starter and mix well.
Dry Ingrdients
Wet ingredients
Muffin dough is ready to transfer
Place into oven at 350 fahrenheit
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
Then fold in the Chocolate Chunks
You can top the muffin with extra Chocolate Chunks.
Bake and enjoy.
Tips to make this Sourdough Chocolate Chunks Muffins
In order to get perfect dome shaped muffins You need to start baking at a high temperature, the initial high heat of 375°F causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking.
I went a little overboard with chocolate Chunks . After all more chocolate are always better. You can use any chocolate bars to make chocolate chunks, I used semi-sweet chocolate chunks.
I made this recipe as part of #MuffinMonday.
Top tip
You can use any type of sourdough starter means, whole wheat, white flour or multigrain flour to use this recipe. Also any hydration can be used too.
#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.- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Related
Looking for other recipes like this? Try these:
Sourdough Chocolate Chunks Muffins
Equipment
Ingredients
- 1 ⅓ cups 165g all-purpose flour
- 3 /4 cups 150g Sugar
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- 5 tablespoon butter 71g melted butter
- 1 large egg
- ½ cup 100g Sourdough Starter/ discard
- ⅓ cup 57g/ Milk
- ¾ cup 118g Chocolate Chunks
- ½ teaspoon Vanilla extract
Instructions
- Pre-heat oven to 375F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup Chocolate chunks
- Large bowl, add melted butter, egg, vanilla extract, milk and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in Chocolate chunks.
- Transfer to muffin tin liner. Then divide and add rest of Raspberries and add coconut on the top of muffin dough.
- Bake at 375°F for 18 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
Video
Nutrition
Sourdough Raspberry Coconut Muffins
If you are looking for breakfast muffins, this sourdough raspberry coconut muffins can easily take first a spot with its slight tart and sweet taste from raspberry as well as nuttiness from the coconut with touch of sourdough
Little Trivia about Raspberry
Do you know raspberries contains 86% water, 12% carbohydrates, and have about 1% each of protein and fat .
In a 100-gram amount, raspberries supply 53 kilocalories and 6.5 grams of dietary fiber. Raspberries are a rich source of vitamin C, manganese and dietary fiber.
Raspberries are a low-glycemic index food, with total sugar content of only 4% and no starch.
Raspberry and coconut go well together, so this sourdough raspberry coconut muffin is a winner. If you like this combo Coconut, Almond and Raspberry cake and Raspberry Rhubarb Muffins
How to make this sourdough raspberry coconut muffins.
You need following ingredients.
Sourdough discard/starter: Use white flour sourdough starter. Here I have used 100% hydration sourdough starter. You can use any starter in your hand.
All-purpose flour: Use unbleached all-purpose flour or a mix of all-purpose and whole wheat flour.
Sugar: Sugar is used in the dough; you can use for top also.
Leavener: Baking powder is used as leavener in this recipe.
Vanilla extract: Vanilla adds more flavor.
Egg: Adds moistness and functions as binders in the recipe.
Butter: Adds flavor and make the muffins airy.
Milk: It ensures double moistness of the muffin.
Raspberry: I used fresh raspberry; you can use frozen too.
Coconut : Dessicated coconut , you can use fresh coconut.
See recipe card for quantities.
Instructions
First mix, flour, salt, sugar, and baking powder and set it aside.
In another bowl add egg, melted butter, milk, vanilla extract, and sourdough starter and mix well.
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
Then fold in the Raspberries and coconut.
You can top the muffin with extra raspberries and coconut.
Bake and enjoy.
.
Flour, salt, Powder
Wet ingredients, melted butter, eggs, milk and vanilla extract
Dry ingredients added to wet ingredients.
Fold in Raspberry and coconut milk
Variations
You can also add oats to make it richer in proteins.
Raspberries goes well with strawberry, orange, lemon ginger, banana, cardamom, and cinnamon. So, play with it.
Almond, hazelnut, pistachio, peanut, macadamia, walnut, pecan are perfect partners with Raspberries, with the richness of the nuts balancing the tang of the fruit.
If you like you can add toasted coconut it makes muffins more flavorful.
Storage
These muffins will stay perfect for 2 days at room temperature. For brief time storage use airtight
container and refrigerate the muffins. For a long time storage, you can freeze them.
Top tip to make this sourdough Raspberry Coconut Muffins
You can use both fresh and frozen raspberries. If you are using frozen raspberries do not thaw the berries.
Also fold in gently so that berries will not break.
You can use any starter or discard for this recipe.
When you are mixing the dough make sure to just mix don’t overmix that make the muffins hard.
Bake at 375°F so that you can get classic dome shaped muffins.
Also, you can add turbinado sugar on the top. If you want more sweetness.
I have made this sourdough raspberry coconut muffins as part of #muffinmonday bake.
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Related
Looking for other recipes like this? Try these:
Sourdough Raspberry Coconut muffins
Ingredients
- 1 ⅓ cups 165g all-purpose flour
- 3 /4 cups 150g Sugar ( divided)
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- 5 tablespoon butter 71g ( melted butter)
- 1 large egg
- ½ cup 100g Sourdough Starter/ discard
- ⅓ cup 57g/ Milk
- 1 cup 150g Raspberries
- ½ teaspoon Vanilla extract
- ⅓ cup 20g Coconut
Instructions
- Pre-heat oven to 375F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup Raspberries.
- Large bowl, add melted butter, egg, vanilla extract, milk and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in Raspberries and coconut.
- Transfer to muffin tin liner. Then divide and add rest of Raspberries and add coconut on the top of muffin dough.
- Bake at 375°F for 18 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
Video
Nutrition
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..
Mexican chocolate
Mexican chocolate is made from coarsely ground cacao, granulated sugar, and cinnamon. Sometime Chiles, nuts, and spices are also added into the mix, resulting in a complex, intense flavor.
Mexican chocolate also has a more rustic texture than many other styles of chocolate. Also, they are used in drinks and mole recipes.
The Mayans and Aztecs believed that chocolate is the “Food of the Gods.” The Mayans worshipped the cacao tree and cacao bean. They even had a chocolate goddess named Ixcacao who they prayed to for fertile land and successful harvests.
How to make this Mexican chocolate sourdough bread?
You need following ingredients to make this Mexican chocolate sourdough bread..
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.
Mexican chocolate : I used Ibarra chocolate finely ground one. If you are using disc, make sure to grind them well.
Raisins: I used dark raisins you can use golden raisins.
Salt: Add flavor as well as control the fermentation.
- See recipe card for quantities.
Instructions
First autolyse all flour, bread flour, spelt and rye flour along with cocoa powder and Mexican chocolate powder with water.
Then add sourdough starter to the autolyzed flours and after 30 minutes add salt.
After few stretches and fold then laminate the dough.
Then add raisins and shape the dough.
Refrigerate overnight and next morning bake the dough.
Sourdough starter
Flour mix
Dough Ready for scoring
Scored dough ready for baking
After baking
Variations
Instead of raisins, you can use either dried cherries or chocolate chips and chocolate chunks. You can also add Pecan cashews can be used instead of almonds .
If you don’t have ground Mexican chocolate (IBARRA) is not available. You can use discs and grind them into fine powder.
You can add cocoa powder and spices if you don’t have Mexican chocolate powder in hand.
Storage
This bread will stay fresh for 4 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it
Top tip
If you are using dry fruits like raisins, please soak them before adding it to the dough.
Increase the hydrations of the dough as cocoa powder will make the dough about 3-4% so that your dough will not be too dry as they tend to absorb the water.
It is always better to add the dry fruits during lamination or before the shaping as they contain sugar which can affect the fermentation rate of the sourdough.
Bakers %
| % | |
| Artisan bread flour | 82.5 |
| Splet flour | 10.9 |
| Rye flour | 6.59 |
| Cocoa powder | 3.29 |
| Mexican Chocoalte powder | 5.49 |
| Salt | 2 |
| Water | 82 |
| Sourdough Starter | 25.2 |
| Raisin | 17.58 |
Timeline For making Mexican Chocolate Sourdough Bread
6.30 PM: Mix the flour (bread flour, rye flour and spelt flour and cocoa powder and Mexican chocolate powder) with water.
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 raisins into the dough.
11.00 PM: Then shape dough and refrigerator overnight.
Next morning
7. 00 AM: Score and bake the bread.
Related
Looking for other recipes like this? Try these:
Mexican Chocolate Sourdough Bread
Ingredients
- 2 ¾ cup 375 g Bread flour
- ¼ cup /50 g Spelt flour
- ¼ cup cup/ 30 g Rye flour
- ½ cup 80g Raisins
- 1 ½ cup /375 g Water
- 1 ½ teaspoon / 9 g Salt
- 2 tablespoon 15g cocoa powder
- ¼ cup 25g Mexican Chocolate powder
- ½ cup + 1 teaspoon / 115 g Sourdough starter
Instructions
- Autolyse the dough
- Mix all the flours along with cocoa powder and Mexican chocolate powder in 365 g of water in a large bowl. 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 until 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.
- Soak the Raisins
- About 1 hour remaining to laminate the dough, soak craisins in water and set aside. When you are ready to use you need to strain the water
- Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To this incorporate raisins.
- Shaping the dough
- After one hour , 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, 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
Notes
Nutrition
Romeo Juliet Cocktail
Are you are looking for an excellent gin cocktail for your date night? Yes, this is a simple gin cocktail with goodness of cucumber and mint.
Celebrate your Valentine’s Day / Date Night with ultimate couple Romeo Juliet Cocktail .
This drink is adapted from Toby Maloney, of The Violet Hour.
This cocktail is ultimate for gin lovers or haters. Yes, I am not the fan of drinking gin straight /on the rocks.
Gin is a great candidate for various class cocktails such Tom Collins cocktail and Martini.
Intro paragraph for you to give a quick overview of this recipe, and entice the reader to continue reading because your recipe is fan-freaking-fantastic. Bold your keyword once here.
How to make this Romeo Juliet cocktail?
You need following ingredients to make this.
Gin: I used Greenall’s Original London Dry Gin you can use your favorite London dry gin.
Fresh cucumber : I used regular cucumber with seeds, you can use seedless cucumber too.
Fresh lime juice
Simple syrup ( 2: 1 ratio) : if you want more sweetness add 1: 1 ratio of sugar : water.
Rose water
Angostura bitters
Dash of salt
Mint Sprig
- See recipe card for quantities.
How to make this Romeo Juliet Cocktail?
It is easy to make. You need to first muddle cucumber and sprig of mint with little salt and once it is done add simple syrup, gin, rose water and lime juice and mix well then strain into a coupe glass and enjoy.
London gin is the one infused with botanical flavor through re-distillation. It has no artificial ingredients, and no color or flavor is added after distillation. The predominant flavor must come from juniper. And despite the name, it does not have to be made in London.
Gin
Lime juice
Simple Syup
Rose water
Muddle the cucumber mint and salt, then add gin, simple syup and lime juice along with rose water.
Variations to Romeo Juliet cocktail ?
Instead of rose water you can try orange blossom water, or lavender extract. When you are adding lavender extract use it cautiously as little more can change the taste.
Any cucumber will work for this recipe.
If you want mint flavor more then add whole sprig if not add few leaves. Fresh lemon juice is best to go with cucumber you can try with lemon juice too
Equipment
You need coupe class, strainer, muddler, and cocktail shaker for this recipe.
Tips to make this delicious Romeo Juliet cocktail.
You need to use chilled coupe glass as we are not adding any ice to this recipe.
Adding salt to cucumber brings out flavor, however, make sure to add a pinch not more than that as it can make it salty.
Using 2:1 simple syrup makes less sweet cocktail. If you want, you can increase the amount of sweetness by changing to 1: 1 simple syrup.
Angostura aromatic bitters adds extra layer of complexity, intensifies the flavor of other ingredients, counteracts the harshness of acidic contents, and decreases the harshness of alcohol. So don’t skip this step.
Any good London Gin will work in this recipe.
This is a simple cocktail drink with freshness of cucumber and mint along with aromatic rosewater and angostura bitters with gin. Great aromatic drink you can double or triple according to requirements. You can make ahead when you are ready to serve just add extra rosewater and bitters.
Make sure serve the drink in chilled glass. This drink lives up to its name.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Romeo Juliet Cocktail
Equipment
- 1 Muddler
Ingredients
- 2 oz. London Dry Gin
- ¾ oz. Fresh Lime Juice
- ¾ oz. simple syrup
- ¼ teaspoon Rose water 4 drops
- ⅛ teaspoon Angostura bitters 3 drops
- 3 slices cucumber
- 1 Mint Sprig +1 mint leaf
- Pinch of salt
Instructions
- n a cocktail shaker muddle the cucumber, mint, and pinch of salt.
- Then add the lime juice, simple syrup, and 3 drops of rose water. Shake vigorously.
- Double strain into a chilled coupe, then garnish with a mint leaf. P
- Put 1 more drop of rose water on the mint leaf and place 3 drops of Angostura bitters around the leaf.
Video
Notes
Nutrition
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..
This is basically an overnight bread, you need to mix everything and forget it, next morning just shape and bake it.
[feast_advanced_jump_to]Is hybrid vs sourdough being good?
Of course, if you are looking for a less time bread. Then add both sourdough starter and commercial yeast which is called hybrid sourdough.
However it won’t get any goodness of sourdough in your bread as the main work is done by commercial yeast. If you are sourdough purist like me, then try with only the sourdough starter. It will take more time, however the flavor and taste which it gives is unmatchable by any commercial yeast combination
How to make this easy sourdough bread?
You need following ingredients to make this bread.
Sourdough starter: I used bread flour: rye flour 70-20% sourdough starter combo.
Artisan bread flour: It give body to the bread if you are using nuts and dry fruits.
Rye flour: It adds nuttiness to the sourdough bread.
Salt: Adds flavor to the bread as well as it controls the fermentation
Raisins: I used black raisins. You can use golden raisins too make sure to soak them before adding to the dough.
Cranberries: Gives tart and sweet taste to bread.
Almonds: I used blanched ones; you can use sliced ones with skin too.
Water: I used 80% hydration you can increase up to 83%.
See recipe card for quantities.
How to make this easiest sourdough bread ?
First mix bread flour, rye flour and water and set aside for 30 minutes. Next add sourdough starter and mix once again.
Bread flour
Rye flour
Dough before overnight fermentation
Laminated dough with dry fruits and nuts
After 30 minutes add salt. Then set aside for overnight.
Next morning add raisins and cranberries and almonds.
Shape. After shaping keep it in refrigerator while oven is pre-heat.
When you are ready to bake, score the dough and bake.
Variations to this bread
If you want to make it as one day bread, you can mix everything in the morning and bake bread in the evening.
You need at least 5-6 hours needed if you are not adding yeast. If you are adding yeast, it will be done within
2-3 hours.
You can add your favorite dried fruits to it, instead of dried strawberries, blueberries, peach, apricot, and apple. Pecan cashews can be used instead of almonds .
Tips to make this easiest sourdough bread?
If you are using dry fruits like raisins, please soak them before adding it to the dough.
For rest of dry fruits increase the hydrations of the dough about 3-4% so that your dough will not be too dry as they tend to absorb the water.
It is always better to add the dry fruits during lamination or before the shaping as they contain sugar which can affect the fermentation rate of the sourdough.
Storage
Store this bread upto 3-4 days at room tempeature. If you want long time storage freeze the bread upto 3 months. When you are ready to serve thaw and toast and serve warm.
Timeline for making this bread
8.30 PM mix the flour and make the dough
9.00 Mix the starter.
9.30 mix the salt, soak the raisins.
Next morning
6.30 AM Add cranberries, raisins and almonds and shape the dough.
7. 00 AM score and bake the bread.
Other cranberry sourdough bread recipes you make like
Related
Looking for other recipes like this? Try these:
Easiest Sourdough Bread
Ingredients
- 3 ¼ cup /400 g Bread flour
- ¾ cup + 2 tablespoon /50 g Rye flour
- ¾ cup /95 g Sourdough starter
- 1 ½ cup / 398 g water
- 1 ½ teaspoon /9 g salt
- ½ cup /50 g cranberries
- ¼ cup/ 50g raisins
- ¼ cup/20g almonds
Instructions
- Autolyse the dough
- When you are ready to make the dough. Mix all the flours in 280g water in a large bowl. 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.
- Make Dough
- After 30 minutes incorporate starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside at room temperature for overnight or 8 hours ( at 74 F)
- Laminate the dough.
- Then do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- Shaping the dough
- Then transfer the dough workspace with water 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.
- While you are pre-heating the oven keep the dough in refrigerator, this will help to score the dough better. ( You can keep the dough upto 30 min-1 hour)
- Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Transfer the scored dough to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. 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
Video
Nutrition
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.
History of Hot cocoa
It started as early as 500 BC, the Mayans drank chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.
It reaches Europe in early 1500s, by the explorer Cortez who brought cocoa beans and the chocolate drink-making tools to Europe. Although the drink become popular it remained cold and bitter tasting .
In the 19th century, hot chocolate was used as a treatment for stomach and liver diseases as well as a special drink. In America, hot chocolate is made into thin fluid by combining hot water with packets of powder. Sometimes milk is added into it.
How to make this sourdough hot cocoa muffins
You need following ingredients to make this hot cocoa muffins
Flour: Unbleached all-purpose flour is used; you can use a mix of all-purpose flour and whole wheat flour if you want.
Sourdough starter: 100% hydration sourdough starter. You can use discard too.
Hot cocoa mix: I used Hot cocoa mix with dark chocolate you can use milk chocolate version too.
Sugar: Granulated sugar for this recipe.
Vanilla extract : to increase the chocolate flavor.
Melted butter : Adds flavor as well as it makes the finished treats soft and dense.
Egg: I used a large egg
Milk: Whole milk is used you can use fat free milk too .
Baking powder: Acts as leaving agent and gives high rise of the muffin during baking.
Salt: Adds flavor and brings out sweetness .
Chocolate chips: I used large chocolate chips you can use mini chocolate chips too.
Marshmallows: This is optional, but it adds extra taste.
See recipe card for quantities.
Instructions to Make Sourdough Hot Cocoa Muffins
First make dry ingredients by mixing, flour, hot cocoa mix, salt, sugar, and baking powder
Dry Ingrdients
Wet ingredients
Muffin batter
Ready for baking
Then make wet ingredients, by mixing egg, butter, vanilla extract, milk, and sourdough starter.
Then mix dry ingredients and wet ingredients together. Make sure to mix lightly and not over mix.
Then fold in chocolate chips and transfer to prepared muffin tin and bake.
Variations
You can use milk chocolate hot cocoa mix instead of dark chocolate hot coca mix.
You can also make variety by adding coffee, spices like cinnamon and cardamom as well as caramel and maple syrup.
Storage
This muffin will stay fresh for 5 days at room temperature and freeze for more days about 2 months.
Do you like more chocolate muffins
Sourdough Strawberry Chocolate Muffins
Chocolate Walnut Streusel Muffins
Tips to make perfect sourdough hot cocoa muffins
Make sure to not overmix the dough.
Also bake the muffins at 350
°F instead of higher temperature like other muffin recipes.
Better incorporate marshmallows after baking the muffins rather than mixing with them.
This is less sweet sourdough hot cocoa muffins if you want you can increase the amount of sugar to make it a sweeter version.
I am making this muffin as part of Muffin Monday.
I made this muffin 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.- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Hot Cocoa Muffins
Equipment
- whisk
Ingredients
- 1 cup / 130g unbleached all-purpose flour
- ⅓ cup +1 tablespoon / 75g Sourdough starter You can use your discard too.
- ⅓ cup / 75g sugar
- ½ cup /71g Hot cocoa mix
- 1 ½ teaspoon baking powder
- 1 large egg room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon salt
- ⅓ cup/ 60g chocolate chips
- ¼ cup /45g milk
- ⅓ cup /75g melted butter
- ¼ cup mini marshmallows
Instructions
- Preheat the oven to 350F . Spray or line 8muffin cups.
- In a large bowl, combine all-purpose flour, sugar, hot cocoa mix, baking powder, and salt. Set aside.
- In another large bowl, whisk together egg, vanilla, milk, melted butter ( cooled) and sourdough starter.
- Fold the egg mixture into the flour mixture with a rubber spatula.
- Fold in chocolate chips into the dough .
- Transfer to dough to prepared muffin tin.
- Bake for 12-13 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.
- Then add marshmallows to the muffins and continue to bake for another 2 minutes.
- Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.
Video
Nutrition
Sourdough St. Lucia Buns
Sourdough St. Lucia buns aka Swedish Lussekatter Rolls made with naturally leavened sourdough with a dose of saffron and touch of cardamom.
History behind St. Lucia Saffron Buns.
On December 13 of every year, this golden-hued saffron buns bake in ovens across Scandinavia. There is a custom of eating a sweet bread, called, lussebullar or lussekatter in Sweden and Norway, luciabrød, in Denmark, and lucia-pullat in Finland—heralds the celebration of St. Lucia’s Day.
On that day, in Sweden, eldest daughters often serve their parents buns and coffee in the morning while wearing a white gown, red sash, and a candle-lined wreath crown.
The costume pays tribute to St. Lucia, a Christian martyr who died in the fourth century, executed by the authorities for her faith. The red sash represents her murder, while the candle-filled crown honors how.
In legend, she illuminated her journeys through dark Roman catacombs to deliver food to Christians in hiding
Ingredients for the Sourdough St. Lucia Buns.
You need following ingredients to make this Sourdough St. Lucia Bunsrecipe.
Flour : All-purpose flour used in this recipe.
Stiff sourdough starter: I used 45% hydration starter.
It is stiff one. You can make this from your liquid starter.
- Unsalted butter : if you are using salted butter make sure to cut back on salt. You need butter to use butter both in the dough and filling
- Sugar – I used granulated sugar.
- Egg – Eggs act as a binder, adds moisture and richness.
- Salt: I used sea salt; you can use your favorite salt.
- Milk : I used whole milk.
- Sour cream : It adds moisture to the dough.
- Spices: Saffron and cardamom.
- Second egg for egg wash
- Raisins for decoration.
See recipe card for quantities.
Instructions to make sourdough St. Lucia buns?
First make a stiff starter using your liquid starter.
Then make the dough with all ingredients except butter then finally incorporate the butter into the dough.
Set aside for 2-3 hours then refrigerate overnight.
Milk with saffron and sugar
Dough before fermentation
Once the ferementation is complete make balls out of it
Make a rope and then twist the both ends like this
Next morning make divide the dough into 10 equal pieces and make a rope and twist from both into a snake shape.
Set aside for 45- 50 minutes or until it puffs up little bit then do an egg wash and stick raisins on the top
Bake until it become golden brown color.
Variations
You can make sourdough St. Lucia Buns without sour cream. But adding sour cream gives more moistness to the buns.
Traditionally saffron is used in the recipe. I have added both saffron and cardamom.
This is slightly yellow color buns, so use saffron, if not use turmeric and saffron extract.
Equipment
Kitchenaid mixer make it everything easy, you can make it with hand too. However it requires more time kneading the dough.
Storage
The Sourdough St. Lucia buns stay fresh for 3 days at room temperature , if you want long time storage you need to freeze the buns.
Tips to make perfect Sourdough St. Lucia Buns?
First fermentation time should be maximum 3- 4 hours, do not give more than that.
While shaping the dough make the rope long and twist the coil tightly so that shape will remains perfect.
If you want, you can any shape other than snail shape.
We take turns hosting each month and choosing the theme/ingredient.
Sourdough St. Lucia Saffron Buns
Equipment
Ingredients
- DOUGH
- 3 cups /365 g All-purpose flour
- 39 g/1 large egg
- ¾ cup 125g sugar
- 127 g Sourdough starter I used stiff starter
- ¾ cup / 190g milk I used full fat milk
- ½ teaspoon 2 g salt
- 3 tablespoon /47 g butter
- ¼ cup / 57g sour cream
- ½ teaspoon saffron
- ¼ teaspoon cardamom
Instructions
- In a bowl mix hot milk and saffron and 1 teaspoon sugar and set aside.
- DOUGH
- In a kitchen aid stand mixer add all the ingredients except the butter knead with dough hook to form a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Gradually add butter and incorporate about 1 minute on low speed. Once all
- the butter is incorporated, turn the mixer up one speed and knead the dough
- until it is smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm (75°F) place for 3--4 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. This will increase the elasticity of the dough.
- Shape
- Next morning divide the dough into 8 pieces of 85g.
- Roll it into 12-inch snake and twist both ends.
- After 35-40 minutes brush with egg wash and stick a raisin on both ends.
- Bake it in 375°F for 25- 30 minutes or until golden in color.
- Enjoy, it is excellent breakfast bread on its own.
Video
Nutrition
Black Seeds Sourdough Bread
If you are looking for a simple bread for Halloween, then try this Black seeds sourdough bread is made wth with black seasme 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.
Halloween is not just for candy anymore! This year, treat yourself with this sourdough bread nutty with black specs.
This was inspired by my other recipe on this site, and pairs well with this amazing soup recipe.
[feast_advanced_jump_to]How to make this delicious black seeds Sourdough bread ?
You need f the following ingredients to make this bread.
Active sourdough starter: I have used 100% hydration 40: 10 % bread flour and rye flour starter. If you do not have an active starter in hand, please check here to make one
Bread flour: Artisan bread flour would be the best. You can use any bread flour in hand.
Rye flour: Dark rye flour is used in the recipe; use of both dark and light rye will be fine.
Salt: Not only adds flavor but also control the fermentation rate of sourdough .
Black sesame seeds: Make sure use raw black sesame seeds instead of toasted one here.
Nigella seeds: Raw seed is preferred, and they do not require any soaking.
See recipe card for quantities.
Instructions
First feed the active sourdough starter about 5-6 hours before adding it to the dough. Time will be dependent upon your starter doubling. Use young starter for best result.
Black seeds: For black seeds I used both black sesame seeds and Nigella seeds. Both taste great and nutty without any overpowering.
This is an easy sourdough bread you can make in less than 24 hours. Yes, only requires flour, water, salt, and starter, then show your artistic creativity in the bread. This is a version of my everyday sourdough bread.
First make the dough and then do a bulk proof for about 5 hours.
Then do the lamination and then add the seeds during the lamination.
While shaping the dough, use seeds instead of any white flour .
First make sourdough dough
During the lamination of the dough add both black seasme seeds and nigella seeds
After Baking
Variations
Adding extra flavors like garlic, chive will make it more flavor rich sourdough bread.
Equipment
For making this bread you need to have weighing balance, Dutch oven, and Pyrex bowl.
Storage
This Sourdough Bread will remain fresh for first 4-5 days.
For long time storage you can freeze the bread by slicing them and wrapping individually.
Top tip
Always use 75 - 80% hydration of dough. If you use more, you will not be able to score the dough.
When you are topping the sourdough bread with black seeds make sure to wet the dough. This will help the seeds to stick well.
While scoring there should be a deep score in the dough otherwise dough will crack its own way during baking.
Scoring has two purpose one to make the bread looks beautiful.
Second, bread dough rapidly expands when first placed in the oven, and this is known as “oven spring” and scoring controls this expansion. Bakers score their loaves to prevent them from cracking—and to give the dough a helpful boost and decide to where to open.
FAQ
What other seeds I can use it in a sourdough bread ? Pepita Seeds. Flax seeds , white seasme seeeds etc. Salt.
Bake Schedule
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around stretch and fold dough at 3.30 P.M
At 4.30 P.M coil fold the dough second time
Around 5.00 P.M Laminate the dough.
Sprinkle half of the sesame seeds and nigella seeds. Keep rest for adding during shaping.
First coil fold 6.00 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M. Wet the dough and coat with seeds.
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
Blackseeds Sourdough Bread
Ingredients
- 400 g Bread flour
- 50 g Rye flour
- 95 g Sourdough starter
- 360 g water
- 9 g salt
- 50 g Black sesame seeds
- 15 g Nigella seeds
Instructions
- Autolyse the dough
- When you are ready to make the dough. Mix all the flours in 280g water in a large bowl. 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
- Make Dough
- After 30 minutes incorporate starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- Stretch and fold
- Then do two stretch and fold the dough at 1 hour interval. 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
- Thirty minutes after last coil fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- Coil fold
- After 1 hour of lamination of coil fold. Incorporate ¾ th of black sesame seeds and nigella into the dough.
- Shaping the dough
- Then transfer the dough workspace with water 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 and rolled in black sesame seeds and nigella seeds mix 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 500°F/ 260°C.
- Transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. 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
Video
Nutrition
Spooky Raspberry Lemonade cocktail
If you are looking for a little spooky and at the same time a simple lemonade cocktail with coconut rum and raspberry puree, then you should this one. Got the jitters yet? This is not for the lighthearted. But looks can be deceiving, because this one has hell of a tasty and is a refreshing cocktail
This is spiked lemonade, you can make this with any kind of rum, dark, white or coconut rum. I choose coconut rum.
Coconut Rum Cocktail with lemonade is a deliciously refreshing beverage with tropical flavors. Lemonade goes hands in hand.
Give spooky touch with addition of raspberry or strawberry puree.
Ingredients
You need following ingredients to make this delicious drink
Lemonade: You can use homemade or store-bought lemonade.
Raspberry puree: I used frozen raspberry, you can use fresh raspberry too
Coconut rum: For this recipe Largo Bay coconut rum is used, you can use any favorite coconut rum
Crush Ice
See recipe card for quantities.
How to make this spooky Raspberry lemonade cocktail ?
Add lemonade and rum first and then mix and transfer to serving glass with ice and pour raspberry puree.
You can make this delicious cocktail in three steps.
First make raspberry puree by blending frozen raspberry and strain to remove the seeds .
Mix coconut rum and lemonade and then add it to glass with crushed ice. Top with raspberry puree.
Garnish with a fresh raspberry, basil leaves and lemon wheel.
Can I use any rum to make this cocktail?
Yes, off course, you can use any kind of rum.
Rum was first created in the Caribbean and made with sugar cane juice and molasses and is become popular worldwide.
Dark rum: A lemonade is a good choice for dark rum. However dark rum is better to drink as such .
White rum : Limeade is a good choice with white rum. White rum is delicious with cocktail.
Or
Coconut rum which is used in this recipe. It's composed of white rum flavored with coconut extract. White rum has a light, transparent color with a soft sweetness and a light-bodied composition.
Do I need to use raspberry, or any other fruit will work with this recipe?
Yes, you can use any red berries, raspberry, or strawberry work well. Fresh cherry juice will also work still it will give a light tone .
Equipment
I like to serve it in skull shaped tikki glass. You can get from here
Can I use homemade lemonade for this recipe?
Yes, you can use both homemade and storebought lemonade. If you are making bulk, it will be cheaper when you make it at home as you are paying for water in the storebought ones. Freshly squeezed lemon taste better than any premixed storebought one.
If you are planning for a Halloween party, you can make it in bulk. Just add ice and raspberry fruit puree at the time of serving and don’t mix it, so that it will give the spooky looks otherwise you will get uniform color.
Refrigerate the lemonade and rum and then mix in rest later.
Here are the few other Halloween cocktail you can make it for the party.
Black widow cocktail
Ghoulish Margarita
Spooky Raspberry Lemonade Cocktail
Equipment
- Skull shaped beer mug
Ingredients
- 6 ounces ¾ cup homemade lemonade or purchased lemonade
- 2 ounces ¼ cup Coconut rum ( you can use any white or dark rum)
- Crushed Ice for serving (try clear ice)
- 2 ounces Raspberry puree
- Lemon slices and fresh raspberry and basil leaves for garnish
Instructions
- First make raspberry puree using fresh or frozen raspberry . Strain for seed and set aside.
- In a glass mix lemonade and rum and pour it into serving glass with ice then garnish with
- Garnish with raspberry , basil leves and lemon wheel.
Video
Notes
Nutrition
Sourdough cornbread muffins
This sourdough cornbread muffins perfect addition to your soup or chili dinner here easy one to make with touch of sourdough starter, you can use your discard too.
Lightly sweetened with nuttiness of cornmeal makes a perfect treat any time.
Little bit history of cornbread
The introduction of Cornbread in America was the pre-European Native Americans when they used maize, which they ground into a meal and mixed with water and salt.
Today’s versions of cornbread are result of lot of modification over the years. Like the older recipes new ones still use cornmeal, flour, and eggs . Also, unlike the older recipes the new ones use sugar, baking powder and even skim milk . As a result, modern cornbread is soft, nutty, and delicious.
How To make sourdough cornbread muffins ?
You need following ingredients
Sourdough starter / Discard : You can use any sourdough starter. I used 50: 50 All-purpose flour and whole wheat flour 100% hydration sourdough starter.
Flour : I used unbleached All-purpose flour; you can substitute with half of whole wheat flour or 100% whole wheat flour itself.
Cornmeal : I used yellow cornmeal. You can use white cornmeal too. But Yellow is best.
Milk : Add whole milk to increase the flavor.
Baking powder: It used as leavener to give extra lift.
Egg: Adds moistness and function as a binder in the muffin recipe.
Salt : Brings out flavor of the muffins.
INSTRUCTIONS
First make dry ingredients using All-purpose flour, cornmeal, baking powder, and salt
Then make wet ingredients by mixing melted butter, granulated sugar, honey, and egg. To this add sourdough starter/discard
.
Incorporate dry ingredients with wet ingredients.
Mix well and transfer to prepared muffin tin.
Bake and enjoy.
Variation
If you want dessert type to increase the amount of sugar, you can add either granulated sugar or honey.
Are you in savory side no problem, add cheddar cheese and jalapenos to this recipe.
Why do my corn muffins sink in the middle?
When muffins are underbaked it will sink in the middle. When the cell structure does not set, the air spaces created by the leavening in the recipe collapses causing the muffin to sink. Oven temperatures vary over time.
Cornbread muffins and corn muffins is different?
Yes, they are two different baked goods. Cornbread muffin is a cornbread which baked in the form of muffins, whereas corn muffin is a muffin recipe made with similar ingredients but with more sugar.
Why are my corn muffins dry?
It will depend upon the flour and, due to too much cornmeal. If you use too much cornmeal, the glutens in the flour cannot work to hold the bread together.
For more moist cornbread muffins what I need to do?
For more moist cornbread muffins use oil instead of butter. Substitute ¼ cup (50g) vegetable oil or corn oil for ¼ cup (57g) of the butter.
Why my cornbread muffins become stiff ?
The less you stir, the more tender your cornbread muffins will be.
How to serve this sourdough cornbread muffins ?
They taste delicious with a dab of butter. If you want to serve with chili or soup, you can do that.
Do you want more cornbread recipes check here
Sourdough Cornmeal Dinner Rolls #Breadbakers
Vegan Jalapeno Cornbread Waffle Sandwich
Eggless- Almond Cornmeal Apricot Cookies
Top Tip
Instead of using muffin tin liner use butter to grease the muffin tin and bake directly in the pan. So that you will get crispy sides.
Sourdough cornbread muffins
Ingredients
- ½ cup/ 70g all purpose flour
- ½ cup 91g cornmeal
- ½ tablespoon /2g baking powder
- 3 tablespoon / 45g Granulated sugar
- ½ teaspoon /1g salt
- ¼ cup / 52g milk
- 1 large egg
- ¼ cup / 56g butter melted
- 1 tablespoon honey
- ⅓ cup / 75g sourdough starter
Instructions
- Preheat the oven to 375°F/ 190°C and line the muffin tin with 6 liners or grease the muffin tin well so that it will not get stick and set aside.
- In a medium bowl, mix, flour, baking powder, cornmeal and salt and mix well and set aside.
- In a large bowl add both granulated sugar and honey , melted butter, milk , egg , and mix well then add sourdough starter and combine once again.
- Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it
- Transfer the dough to prepared muffin tin.
- Bake at 375°F/ 290°C for 18-20 minutes or until toothpick comes out clean.
- Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
- Enjoy with cup of coffee or tea.
Video
Nutrition
Quinoa Teff and Chia Sourdough
Quinoa Teff and Chia Sourdough with goodness of quinoa, teff and chia seeds . If you are looking for extra addition of protein content in your everyday sourdough bread.
This is one of wholesome sourdough bread with goodness of extra gluten free grains as well as protein rich Chia seeds
Nutritional content in Quinoa, Teff, Chia seeds ?
A tri color quinoa is rich in protein and other nutrients, all the colored quinoas are good, however, white one is bitter compared to red and black one.
A Tri Color Quinoa about (0.25 cup dry) contains 27g total carbs, 24g net carbs, 2.5g fat, 6g protein, and 160 calories.
Teff, also known by its scientific name, Eragrostis tef, is a gluten free grain, rich in minerals manganese, iron and calcium and vitamins. These are very tiny, measuring less than one millimeter in diameter.
Teff cooked contains 255 calories per 252 g( 1 cup) serving. This serving contains 1.6 g of fat, 9.8 g of protein and 50 g of carbohydrate. 10 grams protein.
Chia seeds : (Salvia hispanica L.) originated from Mexico and Guatemala; it has been the part of human food for about 5500 years. Traditionally, the seeds used by Aztecs and Mayas people in the preparation of folk medicines, food, and canvases. In pre-historic times in Columbian societies, this was the second main crop after beans (Armstrong 2004).
Whole and ground versions of chia along with its oil was the part of food, ancient cosmetics and the part of religious rituals in pre-historic times in Aztecs communities (Beltran-Orozco and Romero 2003).
The word chia is derived from a Spanish word chian which means oily, it is oilseed, with a power house of omega-3 fatty acids, superior quality protein, higher extent of dietary fiber, vitamins, minerals and wide range of polyphenolic antioxidants which act as antioxidant and safeguard the seeds from chemical and microbial breakdown (Cahill 2003).
Chia seeds help in diabetes mellitus by slowing down the digestion process and release of glucose, it also improves the peristaltic movement of intestine and reducing plasma cholesterol.
[feast_advanced_jump_to]How to make this Quinoa Teff and Chia Sourdough ?
You need following ingredients to make this
Active Sourdough starter : This recipe used 100% sourdough starter, made with bread flour and spelt flour in the ratio of 40 : 10.
Bread flour : Use artisan bread flour. Unbleached bread flour
Rye flour : Dark rye flour used in this recipe. You can use light rye flour also.
Spelt flour : Adds nuttiness to the recipe.
Teff and quinoa: Need to cook before adding it into the dough.
Chia seeds : Soak the seeds with water so that it will be easy to add it to the dough.
Salt: Controls fermentation as well as adds flavor to the recipe.
Water: This recipe uses 82% hydration.
See recipe card for quantities.
Instructions to make this Quinoa Teff and Chia Sourdough
First you need to make an active starter. Make it double in volume before adding it into the dough.
Soak the chia seeds for at least 15 minutes or up to 24 hours.
Cook Teff and quinoa according to the manufacturer’s instructions. You need approximately 1 ¼ cup water for ¼ cup grain .
Autolyse the flours with water and then after 30 minutes incorporate starter.
Once the starter is added then incorporate cooked grains and soaked chia seeds.
After few stretches, fold the dough.
Laminate the dough.
After 1 hour shape the dough. Proof overnight and then scores and bake
Sourdough starter
Artisan bread flour, spelt flour and rye flour
Autolyse dough with sourdough starter
Dough with cooked teff, quinoa and soaked chia seeds
Laminate the dough
After a coil fold referigerate the dough overnight and next morning score and bake.
Variations
If you are not fan of teff, quinoa and chia seed you can add freekeh or millet.
Equipment
I bought tricolored quinoa and organic teff for this recipe. I bought chia seeds from here.
How to store this Quinoa Teff and Chia Sourdough Bread bread?
This bread will stay fresh for 3 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it
Top tip
They taste great if you toast them with little butter.
Baking Schedule
Make starter at 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate starter into the dough 1.00 P.M
Add cooked quinoa, teff and chia seeds, 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 second time.
Around 4.30 P.M Laminate the dough.
First coil fold 6.30 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Quinoa Teff and Chia Sourdough
Ingredients
- 1 ¾ cup / 300g Bread flour
- ¾ cup / 100g Spelt flour
- ¼ cup+2 tbsp /50g Rye flour
- 1 ½ cup /369g Water
- ½ cup /90g Starter
- 1 ½ teaspoon / 9g salt
- 3 tablespoon / 40g Teff
- 2 tablespoon 30g quinoa
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.
- COOK GRAINS AND SOAK CHIA SEED
- Cook Teff, quinoa with 1 ½ cups water for 20 minutes. Set aside for cooling . When it is cooled down, add it to dough. Soak chia seeds ( ¼ cup in ¾ cup water ) for at least 15minutes or overnight for chia seeds,
- AUTOLYSE THE DOUGH
- Around 5 hours of starter making, Mix all the flours in 340 g water in a large bowl. 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
- MAKE DOUGH
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add cooked teff, quinoa and soaked chia seeds ,salt and rest of water. Mix well and cover the dough again and set aside
- 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 thin sheet and fold them into a letter fold.
- COIL FOLD
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
- 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
Sourdough Mango Banana Muffins
Delicious Sourdough mango and banana muffins with touch of sourdough and topped with coconut. Tropical fruits in a bite.
Do you know Mango is known as the 'King of Fruits' in the World? Mango is a fleshy stone fruit, indigenous to the Indian subcontinent. There are almost 1000 varieties of mangoes around the world.
Mango is not only a delicious fruit, it also rich in phytochemicals with an undisputed nutritional value for its high content of polyphenolics and vitamins. And is known to have the properties of the antioxidant, anti-inflammatory, and anticancer properties .
Banana contains various essential nutrients. They are rich in potassium and antioxidants. An average-sized banana contains 450–467 mg of potassium.
[feast_advanced_jump_to]Coconut known to have healthy fats, its water is a nutrient rich drink you can get from nature. Coconuts contains lauric acid, when it digested it forms a substance called monolaurin known to help fight against fungi, viruses, and bacteria to keep infections at bay.
How to make this Sourdough Mango Banana muffins?
Here are the ingredients to make these delicious muffin.
Sourdough starter : I used 100% hydration sourdough starter you can use white flour starter or mix of whole wheat and white flour starter /discard.
Mango: I used fresh mango you can use frozen mango.
Banana : Mashed banana for more flavor
Flour : Use Unbleached all-purpose and whole wheat flour. You can also use all-purpose or whole wheat flour alone.
Egg: I used one large egg which adds extra moisture as well as gives a lift to the baked goods.
Butter : Used melted unsalted butter if you want you can use your favorite oil.
Baking Powder: I have used baking powder as leavener in this recipe.
Baking soda : Gives a lift to the muffin.
Sugar : This recipe used granulated sugar and brown sugar. If you do not want to add sugar, you can use agave, maple syrup, honey etc.
Spices : I used both vanilla extract and cardamom added to increase the flavor .
Coconut: I used desiccated coconut you can use fresh coconut also.
See recipe card for quantities.
Instructions
First make dry ingredients using all purpose flour, whole wheat flour, baking powder, baking soda, salt and cardamom.
Then make wet ingredients by mixing melted butter, granulated sugar, brown sugar, vanilla extract and egg . To this add sourdough starter/discard
Dry ingredients
Sourdough starter/discard
Incorporate dry ingredients with wet ingredients and fold in mashed banana , chopped mango and coconut.
Chopped mango
Both wet and dry ingredients mixed together with mango, banana and coconut.
Transfer to muffin tin with liner and bake.
After baking
Variations
Yes, you can make variations by adding your favorite nuts like pecans and walnuts . You can make them with blueberry instead of mango muffin also.
How long these muffins can be stored at room temperature ?
These muffins with fresh fruit will remain fresh for 2-3 days at room temperature and if you freeze them, they will be good for about 3 months. Make sure to cool them first and store it in airtight container, if you are planning to freeze use Ziploc bag and freeze them in few so that it will be easy to thaw and use it.
Tips to make this sourdough mango banana muffins.
You can either fresh and frozen mango. I prefer fresh mango which adds more aroma and flavor. If you are using frozen one, do not thaw the mango.
While choosing the mango always use ripe one. Not semi-ripe as they tend to be on the sour side.
Cardamom with mango make wonders when they are together in the recipe.
Adding vanilla extract gives double flavor boost to the muffins.
Other sourdough muffin recipes you may like
Sourdough Cherry Almond Muffins
Pumpkin Sourdough Muffins #muffinmonday
Sourdough Strawberry Chocolate Muffins
Easy Sourdough Blueberry Muffins
Sourdough Cinnamon Buttermilk Muffins
Best Sourdough Chocolate Zucchini Muffins
Best Sourdough Morning Glory Muffins
Sourdough Banana Nut Crunch Muffins
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Mango Banana Muffins
Equipment
Ingredients
- 1 cup/ 130g Unbleached all-purpose flour
- ¼ cup / 36g Whole Wheat flour
- ½ cup / 100g Sourdough starter
- 2 medium banana / 248g
- ½ teaspoon /1.5g Baking powder
- ½ teaspoon / 1 g baking soda
- ½ teaspoon Cardamom
- ⅓ cup / 68g sugar
- 1 ½ tablespoon / 22.5g brown sugar
- 1 large egg
- 4 tablespoon / 54g Unsalted butter melted
- ¼ teaspoon / 2g salt
- ⅔ cup / 130g Mango chopped into cubes
- ½ teaspoon Vanilla extract
- 4 tbsp/ 23g Coconut Desiccated
Instructions
- Preheat the oven to 375°F/ 190°C and line the muffin tin with 12 liners or grease the muffin tin well so that it will not get stick and set aside.
- In a medium bowl, mix, flour, baking powder, baking soda, salt, cardamom and mix well and set aside.
- In a large bowl add both granulated sugar and brown sugar , melted butter, egg , vanilla extract and mix well then add sourdough starter and combine once again.
- Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it. To this add mashed banana and mix well
- Then fold in heaping ½ cup of mango, 3 tablespoon coconut into the dough, rest reserve for garnishing on the top of muffin.
- Transfer the dough to prepared muffin tin. Top with reserved Mango and coconut
- Bake at 375°F/ 290°C for 18-20 minutes or until toothpick comes out clean.
- Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
- Enjoy with cup of coffee or tea.
Video
Notes
Nutrition
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.
Little bit history of banana bread ?
Banana bread is an American staple, got its popularity with the commercialization of baking soda and baking powder in the 1930s. First it appeared in Pillsbury's 1933 Balanced Recipes cookbook, then in 1950 original Chiquita Banana's Recipe Book.
Even though the origin of the first banana bread recipe is unknown, but the speculation is that it originated in 18th century. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion that made banana bread famous.
February 23rd is the as National Banana Bread Day .
Looking for banana bread recipes here you can find variety of banana bread recipes. After school banana bread ,
Candied ginger cranberry banana bread
Olive oil chocolate chips banana bread
Banana sour cream Pecan Cranberry bread
If you add sourdough starter or discard to the recipe, it yields a more softer and moist banana bread .
How to make this Sugar free sourdough banana bread ?
You need following ingredients to make this bread
All-purpose flour : Use unbleached all-purpose flour or all-purpose whole wheat flour blend.
Sourdough starter/discard : I used 100% hydration sourdough starter ( I used all purpose: whole wheat flour 40: 10 ratio)
Monk fruit-stevia blend : I like to use in my baked good.
Egg : Use large egg.
Banana : Use ripe banana for more natural sweetness.
Butter : Unsalted butter gives more flavor to this quick bread.
Canola oil : Adds fat content to the bread.
Salt : Brings out flavor in the bread.
Vanilla extract and Cinnamon : They take care of flavor and aroma of this banana bread.
Milk : you can use any milk of your choice.
Pecans : Use toasted pecans to give more taste. Leavening agent used here is baking soda
See recipe card for quantities.
Instructions
First make dry ingredients by mixing flour, salt ,baking powder and baking soda.
Then in mix wet ingredients mashed banana, monk fruit-stevia blend, egg, melted butter, oil and vanilla extract.
Then incorporate sourdough starter/discard and mix in with dry ingredients and finally fold in the nuts.
Bake until toothpick comes out clean.
Enjoy with cream cheese or butter.
Dry ingredients
Mashed banana
Sourdough discard/ starter
Batter ready to transfer in baking tin
Wet ingredients
After baking
Variations to make this Sugar free Sourdough Banana Bread
You can use any nuts, sugar free chocolate chips to this recipe.
Adding cardamom instead of cinnamon will also be good
If you do not have sourdough starter /discard in hand, you can also make this bread without it also. I have tried that too.
Top tip
Monk fruit- stevia blend works well in this recipe. If you want more sweeter banana bread, you may need to increase the amount of sweetener.
This bread will not get characteristic brown color as sweetener used is Monk fruit-stevia blend. I found that stevia alone can result in bitter after taste.
This is moist and delicious banana bread its own.
I made this Sugar free sourdough banana bread for Bread baker’s event.
We take turns hosting each month and choosing the theme/ingredient.
Sugar Free Sourdough Banana Bread
Equipment
- Loaf pan
Ingredients
- 2 cup / 250g All-purpose flour
- ½ cup 100g Sourdough Starter I used 100% hydration sourdough starter
- ¼ cup/ 51g whole milk
- ⅓ cup /66g Monk fruit-stevia blend if you want sweeter version use ½ cup
- ¼ cup / 50g Canola oil
- ¼ cup / 46g Butter Unsalted, melted
- 1 egg
- 3 medium bananas
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup 78g Pecans Toasted and chopped coarsely
Instructions
- Preheat oven to 375°F/ 190° C .
- Grease a 9×5-inch loaf pan, or spray it with a nonstick baking spray and line with parchment paper for extra safety.
- Mash bananas in a large bowl.
- Roast the Pecans in the preheated oven for about 10 minutes and crush them into small pieces and set aside.
- Sift flour, salt, baking powder, cinnamon in a large bowl. To this mixture and mix everything.
- In another bowl add melted butter, oil, then add, egg, milk, sourdough starter/discard and vanilla. Then incorporate monk fruit-stevia blend.
- Add flour mix into wet ingredients.
- Then, add mashed banana mixture and mix until everything is combined well.
- Add crushed pecans and mix well once again.
- Transfer the batter to baking pan and bake for about 45 minutes or until a toothpick inserted comes out clean.
- If you have any leftovers, this banana bread can be stored at room temperature for 2-3 days by wrapping them with foil.
- For longer storage freeze them individually in freezer and thaw and warm it before serving.
Video
Notes
Nutrition
Firecracker Sourdough Bread
Colorful firecracker sourdough bread without any touch of sweetener is terrific addition while celebrating 4th of July.
It is hard to think of July 4th celebrations without fireworks. This firecracker sourdough bread made with naturally coloring ingredients, with a touch of edible food color.
What is naturally colored sourdough bread?
Sourdough breads colored with natural ingredients like butterfly pea flower for blue color, turmeric for yellow, cocoa powder for brown, carrot for orange color. Spinach for green color and prickly pear for pink color.
How to make this Firecracker Sourdough Bread ?
You need following ingredients to make this bread.
Active sourdough starter : I have used 100% hydration Sourdough starter.
Artisan bread flour : You can use any kind of bread flour.
Rye flour : Dark rye flour is good for nutritional content.
Spelt flour : Orange spelt flour is used in this recipe.
Salt : Not only control the fermentation but also adds flavor.
Water : 84% hydration is used in the recipe.
Butterfly pea flower (for blue color).
Beetroot powder ( indent to get red but turned out to be pink).
Two drops Edible food color(red , optional).
See recipe card for quantities.
Instructions
First you need to make an active starter. Make it double in volume before adding it into the dough.
Then make butterfly pea flower water and beetroot water.
Make butterfly pea flower tea using butterfly pea flower
Separately autolyse, add starter to all the three doughs. Dough without any color, one with butterfly pea flower, and one with beetroot powder. Add two drops of red color to beet root powder dough.
In a large bowl add both bread flour, rye flour and spelt flour and autolyze the dough for at least 30 minutes.
Incorporate the starter and then add salt.
After few stretches, fold the dough.
Laminate all the three doughs.
After 1 hour shape the dough.
Proof overnight and then scores and bake.
Boil the butterfly pea flower in water to make butterfly pea flower tea
Dissolve beet root powder in water to make beet root powder water.
Bread flour, rye flour and spelt flour
Bread flour, rye flour and spelt flour with butterfly pea flower tea
Beetroot powder mixed with water
Three colored dough
Scored dough
Mixed well with starter, salt and water
Butterfly pea flower dough for blue colored dough with sourdough starter.
Beet root dough, add two drops of edible red food color
Dough ready for shaping
After baking
For detailed recipe check the recipe card.
Variations
If you want more color use edible food color, I found that beetroot powder or beetroot juice will not be able to retain the color if baked at higher temperatures.
But it will work in medium heat about 350F.
You can also add sweetener into the dough. However, you will not taste any butterfly pea flower or beet root taste.
Equipment
Use a good dough whisk and Pyrex glass bowl for mixing and the dough. Once it is baked and scored use a Dutch oven to bake this sourdough bread. That way you don't need to worry about the steam.
Storage
This bread will stay fresh for 4 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it
Top tip
They taste great if you toast them with little butter.
Baking Schedule
Make starter at 8. 00 A.M
Autolyse the Flours with water for first dough, second with butterfly pea flower tea, third with beet root powder. 12.30 A.M
Incorporate starter into the dough 1.00 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 second time.
Around 4.30 P.M Laminate the dough.
First coil fold 6.30 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Firecracker Sourdough Bread
Ingredients
- Sourdough starter
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flours : whole wheat flour
- 40 g ⅓ cup/bread flour
- 10 g 1 tbsp./rye flour
- 50 g ¼ cup /water
- DOUGH
- FOR WHITE DOUGH
- 175 g 1 ¼ cup Bread flour
- 15 g 1tbsp/Rye
- 10 g 1 tbsp./Spelt
- 15 g 2 tbsp.;/ Starter
- 4 g 1 tsp/ Salt
- 168.8 g ¾ cup water
- FOR BLUE COLOR DOUGH
- 175 g Bread flour
- 15 g 1 tbsp./Rye flour
- 10 g 1 tbsp./Spelt flour
- 15 g 2 tbsp./Starter
- 4 g 1 tsp/Salt
- 168 g ¾ cup /Butterfly pea flower water
- FOR BUTTERFLY PEA FLOWER WATER
- 7 g 1 tbsp. / butterfly pea flower dried
- 200 g 1cup/ water
- FOR RED COLOR DOUGH
- 175 g 1 ¼ cups/ Bread flour
- 15 g 1 tbsp./Rye flour
- 10 g 1tbsp/Spelt flour
- 15 g 2tbsp/ Starter
- 4 g 1tsp/Salt
- 168 g ¾ cup Beet root water
- FOR RED COLOR WATER
- 15 g 1 tbsp./Beetroot powder
- 168.8 g ¾ cup/water
- 2 drops Red food color optional
Instructions
- HOW TO MAKE SOURDOUGH STARTER
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- AUTOLYSE THE DOUGH
- Mix all the flours in water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 45 minutes for white dough and 30 minutes for blue colored dough and red color dough
- MAKE DOUGH
- When sourdough starter is ready incorporate into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- 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. Do few of these turns, each time you are handling the dough.
- LAMINATE THE DOUGH
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet. Then incorporate three doughs together.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
- SHAPING THE DOUGH
- 1.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, 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/ 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.
- At 475°F/ 246°C cook the bread for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 15-20 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
Notes
Nutrition
Sourdough Brownie Muffins
If you are a fan of fudge brownie and love to eat a brownie for breakfast, then try this sourdough brownie muffins. Perfect of both worlds.
What are brownie muffins?
They are cross between brownie and muffins; it has crackly top and a gooey chocolate center. Chocolatey flavor is from both cocoa powder and chocolate chips, and if you want you can even add melted chocolate to make it more chocolate dessert.
Addition of sourdough starter increases not only flavor but also make it moist without an extra egg.
[feast_advanced_jump_to]Why cocoa powder in Sourdough brownie muffins?
In general, cocoa brownies tend to stay softer than chocolate brownies. They will not feel dry or crumbly, even if you prefer like me, to eat them straight from the fridge.
As Cocoa powder contains very little cocoa butter, additional butter must be added to cocoa brownies to compensate. Addition of butter which is much softer than cocoa butter at room temperature (just think of the texture of a chocolate bar versus the texture of a stick of butter), makes the cocoa brownies to stay tender and velvety.
In these muffins due to cocoa powder, they tend to stay moist and soft without any melted chocolate. If you want, you can add melted chocolate but do not skip cocoa powder.
Ingredients to make Sourdough brownie muffins
Sourdough starter/ Discard : I used white flour 100% hydration sourdough starter you can use any sourdough starter /discard here.
All-purpose flour : I used unbleached all-purpose flour.
Cocoa powder : Here I used Natural Unsweetened Cocoa.
Semi sweet- Chocolate chips: If you like you can add bitter chocolate chips too here.
Eggs : Eggs not only function as binder but also gives rise to the dough.
Unsalted butter : Melted unsalted butter is in the recipe.
Sugar : Both brown and granulated sugar is in the recipe, you can use granulated sugar alone if you want more sweetness.
Vanilla extract goes well with chocolate.
Salt : Brings out flavor in the muffins
Baking powder : To ensure the rise to the muffins.
See recipe card for quantities.
Instructions
First make dry ingredients
All purpose flour
Cocoa powder
Granulated sugar
Salt
Dry ingredients
Egg
Sourdough Starter/discard
Chocolate chips
Brown sugar
Baking powder
Melted butter
vanilla extract
Dry ingredients
Batter ready for baking
Transfer to muffin tins and bake.
After baking
Variations
You can use bittersweet chocolate chips instead of semi-sweet chocolate chips.
Addition of little, coffee, cinnamon will bring out more chocolatey flavor.
If you are adding melted chocolate use less ¼ cup.
To make it eggless and vegan, use apple sauce and vegan butter.
How to store these muffins?
These muffins stay fresh for 2-3 days in air-tight container.
For long time store, freeze them individually wrap in freeze-safe container.
To reheat : Allow the muffins to thaw if frozen and place in the microwave for 10-15 seconds on high.
Top tip
Use 350°F/ 177°C to bake this muffin. Do not use any higher temperature.
Dough will be thick do not worry it will fine after baking.
About ⅔rd full muffin tin to get enough rise to the muffin.
Do not over mix the dough. If you are using brown sugar, make sure to press tightly while sifting the flour.
Also make sure not to over bake the brownie muffins. They are ready within 18-20 minutes.
Easily double or triple depending upon your requirements.
Few other sourdough chocolate muffins
- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Brownie Muffins
Equipment
Ingredients
- ¾ cup 98g All purpose flour
- ½ cup 100g sourdough starter ( 100% hydration : all white flour starter )
- ⅓ cup 40g cocoa powder
- ½ cup 113g unsalted butter (Melted)
- ¼ cup 50g granulated sugar
- ¼ cup 50g brown sugar
- 1 large egg
- ½ cup 85g semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F /177°C and line 7 liner in muffin tin.
- In a large bowl sift, flour, cocoa powder, salt, sugars, and baking powder.
- In a small bowl combine melted cooled butter and egg well. Then incorporate vanilla extract and set aside.
- Gradually add wet ingredients to into dry ingredients and mix well, to this add sourdough starter/discard and mix well.
- Finally fold in chocolate chips( reserve 2 tablespoon for sprinkling for the top) . Then using as ice cream scoop or ¼ cup measuring cup add muffin batter to prepared muffin tin. Sprinkle the reserved chocolate chips.
- Bake in pre-heat oven for 18- 20 minutes or until toothpick comes out clean.
- Enjoy warm.
Video
Nutrition
Freekeh Thyme Sourdough Bread
Delicious freekeh thyme sourdough bread with scalded freekeh brings custardy sourdough with incredible health benefits.
What is Freekeh?
Freekeh is an ancient grain made by roasting the young, green grains of durum wheat. Its name roughly translates to “rubbed,” it got its name from the preparation method, as the burnt skin was once rubbed away by hand to reveal the toasted grain beneath. It has been a staple in Middle Eastern and North African cuisines for centuries.
This is a nutritional powerhouse that cooks up quickly into a slightly firm and chewy grain with a nutty, smoky, and savory flavor. It is a great substitute for grains like quinoa, wheatberries, and farro.
Low in fat while high in protein and fiber. With twice the amount of protein as quinoa, freekeh can help keep you feeling full long after you have eaten it. This ancient grain is packed with iron, calcium, and zinc. It tastes smoky and slightly nutty.
[feast_advanced_jump_to]How to incorporate the grains into the sourdough bread?
If you like porridge sourdough bread, then you will like this Freekeh Sourdough bread too. You need to cook the Freekeh first, it takes about 20 minutes. Then add it into the dough.
What are different grains you can added to sourdough bread ?
Buckwheat, rye, oat, barley, triticale, sorghum, tuff, amaranth, wheat, and quinoa can add to the sourdough Each provides different flavors, texture, and nutrients to your bread. One thing to remember that cooking time varies with each grain and each grain will have its own taste.
Here is multigrain sourdough bread made with Red quinoa, oats, oats bran and flax and chia seeds.
How to make this Freekeh Sourdough bread ?
Flowing ingredients are needed to make this bread
Sourdough starter: 100% hydration sourdough starter made with bread flour and spelt flour in the ratio of 40 : 10.
Artisan bread flour: You can use regular bread flour too here.
Spelt flour: Adds nutty taste to the dough.
Salt: Controls fermentation as well as adds flavor to the recipe.
Freekeh : It adds toasty custardy taste to the bread.
Thyme : Goes well with Freekeh. I used dry thyme. You can use fresh one too.
See recipe card for quantities.
Instructions
First you need to make an active starter. Make it double in volume before adding it into the dough.
In the meantime, cook the Freekeh and set aside for cooling.
In a large bowl add both bread flour and spelt flour and autolyze the dough for at least 30 minutes.
Incorporate the starter and then add salt. Then add Freekeh and thyme .
After few stretches, fold the dough.
Laminate the dough.
After 1 hour shape the dough.
Proof overnight and then scores and bake.
Sourdough starter
Flour mix
Cooked Freekeh +salt +dough
Scored and ready for baking
Dough ready for shaping
After baking
Variations
Not a fan of Thyme, then you can add spices cardamom, coriander, paprika, allspice, fennel, black pepper, and cinnamon goes well with Freekeh.
Since Freekeh is dehydrated ( by plum up in boiling water), make sure to reduce the hydration of the dough.
How to store this bread
This bread will stay fresh for 3 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it
Top tip
They taste great if you toast them with little butter.
Baking Schedule
Make starter at 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate starter into the dough 1.00 P.M
Add cooked freekeh , 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 second time.
Around 4.30 P.M Laminate the dough.
First coil fold 6.30 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Freekeh Thyme Sourdough Bread
Ingredients
- Sourdough Starter
- 1 tablespoon / 15g sourdough starter
- ⅓ cup /40g all-purpose flour
- 1 tablespoon / 10g spelt flour
- ¼ cup +1 tablespoon / 50g water
- Dough
- 2 ¾ cups 340g Bread flour
- ¼ cup + 1 tbsp/ 50g Spelt flour
- ½ cup / 70g whole wheat flour
- ½ cup / 100g Sourdough Starter
- 1 ½ teaspoon / 9g salt
- 1 ½ cups /355.5g Water
- ½ cup / 90g Freekeh cooked in 1 ½ cup + 300g water
- 1 tablespoon Thyme
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.
Cook Freekeh
- Cook Freekeh with 1 ½ cups water for 20 minutes. Set aside for cooling . When it is cooled down, add it to dough.
Autolyse the dough
- Around 5 hours of starter making, Mix all the flours in 340 g water in a large bowl. 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
Make dough
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add cooked freekeh ,salt and rest of water. Mix well and cover the dough again and set aside
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 thin sheet and fold them into a letter fold.
Coil fold
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
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
Belmont Jewel Cocktail
Looking for a simple bourbon-based pomegranate cocktail with touch of lemonade, then try this Belmont Jewel Cocktail.
Belmont Stakes?
Belmont Stakes is the oldest and longest of the three classic horse races. Kentucky Derby and the Preakness Stakes are the other two and constitute the Triple Crown of American horse racing. Belmont Stakes originated in 1867, and named after the financier, diplomat, and athlete August Belmont.
Does Belmont stakes have its own
cocktail ?
Yes, they have two of them. One is The Belmont Breeze cocktail made with bourbon, sherry, orange, cranberry, and mint.
The Belmont Jewel, however, is simpler and made with fresh ingredients: Woodford Reserve bourbon, lemonade, and pomegranate.
Belmont Stakes' official drink has changed few times, and until 1997, the White Carination was the official drink. Then was replaced by Belmont Breeze in 1998, which taken by the Belmont Jewel.
[feast_advanced_jump_to]How to make this Belmont Jewel Cocktail?
You need the following ingredients to make this delicious cocktail.
Bourbon : I used Jim Beam Bourbon. You can use your favorite bourbon in this recipe. Traditionally, Woodson Reserve Bourbon is used in this recipe.
Pomegranate Juice : I used pom. If you want, you can use freshly squeezed pomegranate juice.
Lemonade : I used homemade lemonade this way I can control the amount.
Ice cubes
See recipe card for quantities.
How to make this Belmont Jewel cocktail ?
This cocktail is a “shaken” one, so you need to shake everything in a shaker and serve with ice in an old-fashioned glass with ice. Garnish with lemon wheel.
Ice cubes
Bourbon
Lemonade
Pomegranate juice
This cocktail taste tart, however, you can increase amount of sweetness in the lemonade to compensate it. Overall, it has sour, sweet taste.
Here are more Kentucky Derby cocktails
Mint Julep: another bourbon cocktail, Kentucky Derby Mint Julep made with fresh mints, mint simple syrup, and Bourbon.
If you like this cocktail here are few more cocktails with pomegranate.
Apple Cider Pomegranate Margarita
Tips to make this Belmont Jewel Cocktail
Fresh lemonade gives more taste compared to store bought ones as it may have preservatives .
How strong this Belmont jewel cocktail?
It depends upon the type of bourbon you use in this recipe; it will vary depending upon the proof of bourbon . Usually, bourbon must be 80 proof, 40 percent ABV or higher, it typically runs between 80 and 100 proof. There are 100 proofs to be the traditional benchmark of a spirit. Also there are 125 proof bourbon, that is available.
This recipe used 80 proof bourbon.
Coming to cocktails, you can make so many diverse cocktails with bourbon. Whether you want something sweet and fruity or something drier and more traditional, there is something out there for everyone.
As bourbon has deep, distinct flavors which can really take your drink to the next level. When you think of bourbon-based cocktails it should not only for the taste, but also for the diversity. You can combine with fresh fruit juice to simple Coca-Cola.
Belmont Jewel Cocktail
Equipment
- Measuring Jigger
Ingredients
- 1.5 oz. Bourbon
- 2 oz. Lemonade
- 1 oz. Pomegranate Juice
- Ice cubes divided
- Lemon Wheel for garnish
Instructions
- Mix everything in a shaker with 4 ice cubes and shake well then strain it into old-fashioned glass with and garnish with lemon wheel.
Video
Nutrition
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.
Raisins are “Nature’s candy” rich in fiber, vitamins, and minerals. However, there are 299kcal in 100 grams of raisins with 0.5 grams of fat making them an ideal snacking option in between meals and a great substitute to chocolates and candies. In a controlled proportion, raisins aid digestion, and improve the body’s iron content.
Walnuts on the other hand, is full of omega-3 fatty acids, plant-sterols, and vitamins good for cardiovascular health. It has 654 kcal in 100g nuts.
[feast_advanced_jump_to]What is difference between dark raisins and golden raisins?
Dark raisins are a type of grape that has dried for around three weeks. Grapes darken as they are sundried which gives raisins their deep brown color.
Golden raisins are rich in flavonoids—phytonutrients found in plants that give them their color and have antioxidant properties—than regular raisins.
Golden raisins dried in dehydrator contains sulfur dioxide, which is preservative that prevent their skins from darkening, and making them golden in color. Also, they are little moister and plumper than regular raisins, which tend to be chewier.
How to make this Raisin and Walnut Sourdough ?
You need following ingredients:
Sourdough starter: 100% hydration sourdough starter made with bread flour and spelt flour in the ratio of 40: 10.
Artisan bread flour: You can use regular bread flour too here.
Spelt flour: Adds nutty taste to the dough.
Salt: Control fermentation as well as add flavor to the recipe
Raisin. I used black raisins you can use any raisins here
Walnuts : To get full potential use toasted walnuts.
See recipe card for quantities.
Instructions
First you need to make an active starter. Make it doubles in volume before adding it into the dough.
Sourdough Starter
In a large bowl add both bread flour and spelt flour and autolyze the dough for at least 30 minutes. Incorporate the starter and then add salt.
Laminate the dough with raisins and walnuts.
After 1 hour shape the dough.
Proof overnight and then scores and bake.
Variations
Instead of black raisins you can use golden raisins.
If you want you can add spices like cardamom, vanilla, cinnamon, and nutmeg which will work well in the recipe.
Since raisins dehydrated( by plum up in boiling water) make sure to reduce the hydration of the dough.
How to store the Bread
This bread will stay fresh for 3 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it
Top tips
They taste great if you toast them with little butter.
Adding cinnamon will also make it more delicious.
If you like this bread, here are more sourdough bread with raisins and walnuts separately or together.
Pistachio raisin sourdough bread
Cranberry walnut sourdough bread
If you try this bread, please tag me @nidhinikhil in Instagram or zestysouthindiankitchen in Facebook.
Baking Schedule
Make starter at 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate starter into the dough 1.00 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 second time.
Around 4.30 P.M Laminate the dough. Incorporate raisins and toasted walnuts.
First coil fold 6.30 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours Score and bake at 7.00 A.M
Raisin and walnut sourdough bread
Ingredients
- Sourdough Starter
- 1 tablespoon / 15g sourdough starter
- ⅓ cup /40g bread flour
- 1 tablespoon / 10g rye flour
- ¼ cup +1 tablespoon / 50g water
- Dough
- 3 cups 382.5g Bread flour
- ⅓ cup / 70g Spelt flour
- ½ cup / 100g Sourdough Starter
- 1 ½ teaspoon / 9g salt
- 2 cups /383.5 Water
- ⅓ cup /117.5 g Raisins ( dehydrate the raisins in boiling water)
- ½ cup / 94g walnuts Toasted walnuts
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.
- AUTOLYSE THE DOUGH
- Around 5 hours of starter making, Mix all the flours in 370 g water in a large bowl. 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
- MAKE DOUGH
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- 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 thin sheet and then sprinkler raisins and walnuts on the top and fold them into a letter fold.
- COIL FOLD
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
- 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 some butter
Video
Nutrition
Sourdough Strawberry Chocolate Muffins
Delicious strawberry and chocolate muffins with touch of sourdough and brown sugar 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.
If you are looking recipe with just strawberries then try this sourdough strawberry muffins.
Strawberries are known for their high content of vitamin C. Strawberries also provide several other vitamins, such as thiamine, riboflavin, niacin and vitamin B6 and contain fat-soluble vitamins, including carotenoids, vitamin A, vitamin E and vitamin K.
Among fruits, strawberries are one of the richest natural folate sources (43 μg per 100 g fresh fruit) and also have high antioxidant activity. Strawberries are also a good source of minerals like manganese, iodine, magnesium, copper, iron, and phosphorus.
Chocolate on the other hand considered as” food of Gods ‘‘by ancient Mayan Empire. Among the chocolate, dark chocolate, with high percentages of cocoa, flavonoids, and theobromine and low content of sugar, differently from milk chocolate or other types of chocolate, has health-promoting effects, including the prevention of cardiovascular disease.
Also, cocoa induces positive effects on blood pressure, insulin resistance, and vascular function. It increases production of nitric oxide (NO) and has antioxidant effects, e.g., delayed oxidation of low-density lipoprotein (LDL) cholesterol and inhibiting ultraviolet-induced DNA oxidation
How to make this delicious sourdough strawberry chocolate muffins?
You need following ingredients to make this
Sourdough starter /discard: You can use sourdough starter made with any flour. Here I used 100% of 50:50 whole wheat flour : All-purpose flour starter/discard. If you don’t have one in hand use this recipe of to make one.
All-purpose Flour: I used unbleached all-purpose flour, you can use any flour of your favorite. You can also make a combo of both all-purpose and whole wheat flour
Brown Sugar: Sweetener used in this recipe is brown sugar.
Eggs: Adds moistness as well as act as a binder.
Spices : Cinnamon and vanilla extract is used in this recipe.
Melted butter: makes the finished treats soft and dense, as well as flavorful.
Strawberries: Fresh strawberries are best you can also use frozen ones.
Semi chocolate chips: It gives both chocolatey taste as well as sweetness.
Salt: Brings out flavor of sweet dish.
Baking powder: is used as leavening agent, which is required as it has heavy chocolate chips and strawberries.
See recipe card for quantities.
Instructions
First mix in all the dry ingredients, flour, salt, baking powder and cinnamon and set aside.
All purpose flour
Salt
Cinnamon
Dry ingredients
Melted butter
Sourdough starter
Fold in strawberries and chocolate chips
Baking powder
Egg
Vanilla extract
Milk
Transfer to muffin tin
.After baking
Hint: Sprinkle some brown sugar in the top along with strawberries and chocolate chips on the top of muffins.
Variations for this sourdough strawberry chocolate muffins.
Instead of all-purpose flour you can use a combo of whole wheat flour or all-purpose flour.
You can use bitter chocolate chips or chocolate chunks instead of semi-sweet chocolate chips.
If you want more dark color, then use dark brown sugar.
Along with cinnamon you can add nutmeg as spice.
You can use both fresh and frozen strawberries, however if you are using frozen one does not thaw them.
Tips to remember while baking this sourdough strawberry chocolate muffins
Bake the muffins in high temperature (400F/ 200 C give best dome shaped classic muffin structure.
If you are not using paper liner you need to make to grease muffin tin really well.
Batter will be thick as soon as you add strawberries, it will be fine.
You can sprinkle turbinado sugar instead of brown sugar. This will more crunch and shiny look for the muffin.
Storage
Since these muffins contains fruit, it will stay fresh for 2 days at room temperature, you can freeze them for long time use.
Enjoy with cup of tea or coffee.
I have made this muffin as a part of Muffin Monday
#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.- Cranberry Orange Muffins from Jolene's Recipe Journal
- Peach Jam Muffins from Food Lust People Love
- Pecan Butterscotch Muffins from Karen's Kitchen Stories
- Pumpkin Stout Raisin Muffins from Passion Kneaded
- Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen
Sourdough Strawberry Chocolate Muffins
Ingredients
- 1 ½ cup 195g all purpose flour
- ¾ cup 175g Brown Sugar
- ½ cup 100g sourdough starter
- ¼ cup 46g melted butter
- ¼ cup 50g milk
- 2 teaspoon vanilla extract
- 2 ½ teaspoon 7g baking powder
- ¾ cup + 2 tablespoon Strawberries
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 400F/ 204 C and line the muffin tin with 9 liners or grease the muffin tin well so that it will not get stick and set aside.
- In a medium bowl, mix, flour, baking powder, cinnamon ,salt and keep aside.
- In a large bowl add sugar, melted butter, egg , milk , vanilla extract and mix well then add sourdough starter and combine once again.
- Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it.
- Then fold in ¾ cup of strawberries and ½ cup + 2 tablespoon semi sweet chocolate chips into the dough, rest reserve for garnishing on the top of muffin.
- Transfer the dough to prepared muffin tin. Top with reserved strawberries and chocolate chips.
- Bake at 400F/ 2104 C for 15 minutes and or until toothpick comes out clean.
- Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
- Enjoy with cup of coffee or tea.
Video
Nutrition
Corn Jalapeño Soup
Delicious corn jalapeno soup, a creamy soup made with fresh corn, potato, and a hint of heat with Jalapeno.
This makes a good combination, you can make biscuits, bread, and sourdough bread. This is simple soup you can make fresh corn and jalapeno.
Health benefits of Corn
Whole grain corn is good for lowering the risk of developing chronic diseases like, cardiovascular diseases, type 2 diabetes, and obesity and improves digestive health.
Jalapenos pepper adds useful source of fiber, vitamin C and vitamin B6. which is low in calories . It has a compound called capsaicin which is an alkaloid that has anti-inflammatory qualities. Known to and make it an effective supplement for promoting heart health.
[feast_advanced_jump_to]How to make this Corn Jalapeno Soup
You need
Corn : Fresh corn adds characteristic sweetness to the soup.
Potato : One small potato adds creaminess to the soup without any cream
Jalapenos : Adds spicy touch to the soup.
Salt : Bring out flavor to the soup
Vegetable broth : Homemade made without any salt added.
Pepper : Freshly ground pepper adds flavor and taste.
Olive oil : adds flavor and taste.
Butter : Adds buttery taste to the soup
Onion : Sweet red onions add little sweetness to the soup.
Milk : Adds extra creaminess to the soup.
Garlic cloves : Add flavor and taste to soup.
See recipe card for quantities.
Instructions
First heat olive oil, butter in a pan. Then add onion, corn and jalapenos and cook until it get slightly roasted for 3 minutes.
Jalapeno pepper
Garlic
Corn
Vegetable broth
Add everything in a blender
After processing everything add pepper
Potato
After cooking
Add milk
Transfer to soup pot
Substitutions
Use coconut oil for a diary free alternative.
And coconut milk or almond milk for diary in the recipe.
If you want heat add big jalapenos that too with seeds.
Tips for making this delicious Corn Jalapenos soup
For removing corn kernels from corn cob, hold the corn cob steady, use a sharp knife and make long downward strokes on the cob. This way you can for easily separate the kernels from the cob .
Use a deep bottomed pan as corn kernels will not fly everywhere.
When buying fresh corn always get ones with husk. The husk- free corn cob will not last it freshness for long time and gets spoiled soon.
You can make it vegan by skipping, butter and milk.
If you want a clear soup, you can strain the soup after blending everything.
Using roasted corn in the grill will give extra smoky taste to the soup.
For more spicier soup then use entire jalapenos . If you do not want heat , remove the seed, and use only the flesh.
For extra creaminess add heavy cream to the soup.
How to Serve this soup?
You can serve with some salad and fresh bread make it whole meal.
Soup is really tasty and great both as a hot or cold soup.
Hungry for more Jalapeno corn combo recipes ,
Vegan Jalapeno Cornbread Waffle Sandwich
I made this soup as part of Soup with Corn Event by Saturday soup swappers
Sneha’s Recipe: Gluten Free Oats & Apple Pancakes A Day in the Life on the Farm: Apple Fritter Bread Karen’s Kitchen Stories: Apple Babka Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead) A Messy Kitchen: Apple Rosemary Braid Magical Ingredients: Caramel Apple Naan Palatable Pastime: Apple Butter Dinner Rolls Zesty South Indian Kitchen: Sourdough Apple loaf- Chicken and Corn Soup by Karen's Kitchen Stories
- Thai Style Roasted Corn soup by Magical Ingredients
- Cream Style Corn Tomato Chatpata soup by Sneha's recipe
- Corn Jalapeno Soup by Zesty South Indian Kitchen
- 5 can Vegetable Soup by A day in the life on the farm
Corn Jalapeño Soup
Ingredients
- 3 cups fresh corn
- 1 potato chopped
- 1 jalapeno pepper seeded
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion chopped
- ½ teaspoon pepper
- ½ teaspoon salt use this if you are using homemade no salted added vegetable broth
- 2 ½ cups No salted added
vegetable broth - 2 garlic cloves
- ½ cup milk
Instructions
- In a sauce pot add olive oil and butter and add corn, jalapenos , garlic, onion, and salt and cook for about 2-3 minutes . Keep 2 tablespoon cooked corn -jalapenos-garlic -onion mixture aside for topping.
- To this add potato and vegetable broth and cook until potato is soft, and corn cooked well.
- When it is cool to touch, blend it in high-speed blender.
- Then finally black pepper and mix well.
- While serving top the soup with corn-jalapeno garlic mixture you set aside. This will add a crunch to the creamy soup.
- Enjoy hot or cold.
Video
Notes
Nutrition
Easy Spiced Broccoli Stir Fry
This is an easy spiced broccoli stir fry you can use as excellent side and requires only few ingredients. Keto friendly and vegan.
What are the benefits of eating Broccoli?
Broccoli is one of cruciferous vegetables, with close relatives like brussels sprouts, cauliflower, and cabbage.
It got its name from Italian word “Broccolo” means flowering crust of cabbage. It has been an important vegetable from Roman times.
I cup of cooked broccoli is loaded with vitamin C and has about the same amount of vitamin C as that of an orange.
Vitamin K help prevent blood clotting.
Fiber rich broccoli is known to help digestive health and lower cholesterol.
It is rich in potassium, folate, beta-carotene, B vitamins, iron, magnesium, and zinc. Broccoli is rich in Sulforaphane which is known to protect against cardiovascular disease via Nrf2 activation
What is the best way to retain healthy ingredients in while cooking broccoli ?
Boiling broccoli can leach up to 90% of the valuable nutrients from broccoli. Instead of boiling, if you are roasting, stir-frying, or microwaving, it tends to preserve the nutrients.
Ingredients to make this easy spiced broccoli stir fry
Broccoli head : Use fresh broccoli that have bright, uniform green color florets. If they have yellow or brown spots it is not fresh. White or black patches in florets means they have mold toss them.
Garlic cloves : fresh garlic, you can add it as slices or minced.
Cumin : ground cumin goes well with broccoli
Cayenne pepper : It adds spicy hint to the stir fry.
Coconut oil : Coconut oil adds flavor and taste.
Salt : Bring out the taste of stir fry.
Pepper : Adds flavor to the dish.
See recipe card for quantities.
Instructions
First in a skillet heat coconut oil, then add garlic and when it turns slightly crisp, add broccoli, pepper, salt, cayenne pepper, cumin powder and close the lid
Coconut oil
Garlic cloves
Broccoli florets
Cayenne pepper
Cumin powder
Salt
Black pepper
Mix well and cook until it is soft and crisp. Make sure to stir in between to prevent sticking from the bottom of the pan.
Variations
If you do not like coconut oil use olive oil.
Substitute paprika for cayenne pepper for less heat.
Do not skip cumin powder as it adds delicious flavor and taste.
Is this easy spiced broccoli stir fry being keto friendly ?
Yes , broccoli, coconut, garlic, and cumin, cayenne, salt, and pepper are good for keto friendly diet.
Broccoli is high in fiber making its net carbs low making it a keto friendly vegetable. Broccoli has about 2 net carbs per 1 cup of broccoli.
Best way to store the Broccoli?
Make sure to use fresh broccoli. In order keep them fresh, you need to
store it in the vegetable crisper drawer of the refrigerator, unwashed in a perforated bag, and try to use it within 2-3 days.
Instead of cooking in skillet can I make this air fryer?
Yes, you can use 350°F for 8-10 minutes depending upon your taste. Try to cook them in a single layer.
Looking for more side dish, check these
Easy One pot Cauliflower Stir fry
Spicy Pan Roasted Chayote squash
How to serve?
You can serve with side dish with a bowl of rice. Along with a soup or salad it makes a complete meal.
Easy Spiced Broccoli Stir Fry
Equipment
- Cast Iron Pan
Ingredients
- 1 head broccoli 3 cups florets
- 2 clove garlic
- ¼ teaspoon cayenne pepper use paprika if you want less heat
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon coconut oil
- 2 tablespoon water
Instructions
- Heat oil in coconut oil in a cast iron skillet. Then add sliced garlic.
- To this add cayenne pepper, cumin powder , salt and pepper and water.
- Cover and cook until broccoli is cooked through and crisp about 5-2 minutes make sure flip in between.
- Enjoy with bowl of rice.
Video
Nutrition
Easy Sourdough Soft Pretzels
Best tasting easy sourdough soft pretzels made from scratch. Buttery tasting pretzels are good with your favorite dip.
What are soft pretzels?
Soft Pretzels are one of the famous chewy breads like bagels. However, both are different, soft pretzels are doughier, whereas bagels are denser, and the two baked goods clearly have different shapes. The biggest difference, however, happens during the cooking process.
Also, pretzels come in two form hard pretzels are salty and used as snack whereas soft pretzel can serve during breakfast too.
[feast_advanced_jump_to]History behind these soft pretzels
Pretzels first made around the year 610 in northern Italy, by monks making unleavened bread for Lent. Back then, Christians prayed with their arms folded across their chests with each hand placed on the opposite shoulder. Twisted knot of pretzels represents this.
The pretzel continued to be a popular treat throughout Europe symbolizing good fortune. In America, German immigrants brought soft pretzels with them to Pennsylvania in the U.S. Compared to the rest of United States, Pennsylvania consumes around six time more of the soft pretzels
Ingredients
You need following ingredients to make this easy sourdough soft pretzels
Bread flour: I have used artisan bread flour which make it chewier you can use any bread flour in your hand.
Sourdough starter : I have used 90: 10 bread flour : rye flour starter of 100% sourdough starter. If you do not have starter in hand, use this recipe to make one.
Brown Sugar: Adds sweetness to soft pretzels.
Butter: Here I used melted butter
Salt: Adds flavor and control fermentation rate.
Water: Around 50% hydration used in this dough. You can go upto 55% hydration not more than that
For boiling
Baking soda
Salt
See recipe card for quantities.
Instructions
In a Kitchen-aid stand mixer add sourdough starter, brown sugar, melted butter, salt and water.
Then add bread flour
Mix well to form a soft supple dough . Set aside for 4 hours for doubling
After fermentation
Roll each dough into long piece.
Heat water and add baking soda.
Cook the shaped pretzel dough for 30 second each side
Divide the dough 6 equal pieces
Twist like this
After cooking in baking soda water sprinkle with salt and bake
Then bake it for 450°F for 15 minutes in the oven and serve as breakfast or snack.
Tips to make this delicious soft pretzel
You can use any flour starter; I have tried with white flour starter as well as a combination of bread flour and rye flour both turned out to delicious.
If you want vegan version use oil in instead of butter.
I did not used any egg wash if you want use egg wash and salt. Everything bagel topping also works well.
Using egg wash can give more uniform color.
Difference between soft pretzels and bagels ?
Bagels are chewier than soft pretzels because of their cooking style. Both involve cooking them in hot water before baking.
In case of bagels, the dough added to boiling water for about 30 seconds on both sides until the dough has a slight sweetness and color with malt syrup.
Whereas, pretzels added into an alkaline solution, giving them a distinctive crust and the color reflected by the slightly soapy taste.
Equipment
Use a baking sheet
Storage and serving soft pretzels
These soft pretzels are best while they are warm. You can also store them in an airtight container at room temperature for up to 5 days and warm it before serving.
Soft Pretzels served with mustard, cheese, or yogurt dipping sauces.
Easy sourdough soft pretzels
Ingredients
- ½ cup / 100g Sourdough Starter
- 1.5 tbsp. / 27g Granulated Sugar
- 1 cups / 225g warm water plus 3 quarts for boiling
- 3 cup / 450g Bread Flour
- 1 tsp. tsp/ 6g salt
- 3 tbsp. / 46g Unsalted Butter melted
- 3 cups water for boiling
- ¼ cup Baking Soda
- 2 tablespoon Coarse Kosher salt
Instructions
- In a stand mixer with hook attachment, mix sourdough starter, sugar, salt, melted butter and warm water on low speed for 3 minutes.
- Mix in flour 1 cup at a time on medium speed. Continue mixing until dough forms a smooth ball.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap and set in a draft free place until dough doubles in size, about 4 hours.
- Once dough has doubled, transfer to work surface, gently punch it down. Cut 6 equal portions (pie wedges) roll wedges into coils about 20 inches long.
- To form pretzels, pull coils into a “U” shape, crisscross ends at top then fold back down to the bottom of the “U” shape.
- Add 3 cups of water and baking soda to a large pot and bring to a boil. Add 2 pretzels at a time into water for 30 seconds. Remove with a slotted spoon. Place on a lined sheet pan.
- Sprinkle pretzels with salt. Bake at 450°F/ 230°C for 15 minutes, rotating pan once.
- Enjoy with favorite dip.
Video
Notes
Nutrition
Irish Forbidden Fruit cocktail
If you are looking for a fruity whiskey cocktail then try this Irish Forbidden fruit cocktail with Irish whiskey, and Aperol garnished with apple.
Whiskey’s has reputation of drinking as such most time. However, whiskey cocktails are delicious and great for those who do not want to enjoy whiskey alone in their happy hour.
What is Whiskey cocktail ?
If you are a fan of cocktails, you will love these whiskey cocktail. You can make cocktail with any classic whiskeys.
Bourbon, Irish Whiskey, Rye Whiskey cocktails.
Here is Bourbon cocktail with fresh pineapple juice
Rye whiskey cocktail with fresh orange juice
You can also make whiskey cocktail with ginger ale or ginger beer, vermouth, soda water, Coca-Cola, amaro, citrus and Aperol.
Irish Whiskey Vs Bourbon or Scotch
Bourbon is sweeter and denser and Irish whiskey which is less smokey and smooth with fruity tones.
Typically, bourbon claims strong flavors of oak, caramel, marshmallow, and vanilla. Whiskey, however, has a taste that is warm, spicy, sweet, caramelly, or toasty in flavor.
Irish whiskey uses barley malt with the occasional cereal grains blended in (depending on the type), however, bourbon mash typically contains at least fifty-one percent corn.
Scotch whisky differ from Irish whiskey in the distillation process. While both spirits are distilled liquors, Scotch is distilled twice compared to Irish whiskeys thrice distillation. This extra distillation gives Irish whiskey a smoother finish.
How to make this Irish Forbidden Fruit cocktail ?
You need the following ingredients to make this Irish Forbidden Fruit Cocktail
- Irish Whiskey: You can use your favorite one I used Writers’ Tears Double Oak Irish Whiskey.
- Aperol: It is light, citrusy, and refreshing with a subtle orange flavor.
- Orange bitters: Make sure to use your favorite ones. I like Angostura bitters.
- Ice cubes
- Apples for garnish
See recipe card for quantities.
Instructions to make this Cocktail
Add ice cubes in a high ball glass
Add Irish whiskey
Then add Aperol
Then add dash of orange bitters
Mix well and then strain it into coupe glass.
Check recipe card for extract measurements
Difference between shaken or mixed cocktail?
Here is the rule of thumb, if the final drink is clear ( such as with pure spirit, with little sugar), then stir. If it is cloudy (contains ingredients like juices, egg, honey, or cream), then shake.
If you are going for a shaken cocktail, then its good shake should last about 10 to 20 seconds. Also, it depends on the type of ice you are using. If you use big and hard cubes, then shake longer to ensure the desired dilution happens. With small cubes, you need to shake quicker to avoid excessive watering of the cocktails.
Finally, opening a shaker can be tricky. Hold the larger piece of the tin in your weak hand. With your dominant hand, smack the heel of your palm against the line where the top and main piece meet. This should loosen it for twist-off. Never hit your shakers against a countertop—this will cause damage or even breakage.
If you are going for double straining shaken cocktail for final light and fluffy texture and removes ice chips that might have broken off while shaking.
How to serve this forbidden fruit cocktail
It will be nice garnish with few slices of apple.
Equipment
You need a jigger, high ball glass, coupe glass to make this cocktail.
.
Irish Forbidden fruit cocktail
Ingredients
- 1.5 oz Writers’ Tears Double Oak whiskey
- 1 oz Aperol
- 1 dash orange bitters
- Ice cubes
- Apple Slices
Instructions
- Add everything into a mixing glass with ice cubes. Strain into a coupe glass. Garnish with an apple slice.
Video
Nutrition
I have received Writers’ Tears Double Oak Irish Whiskey. However all opinion are 100% mine
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.
Health benefits of Fig
Figs are the perfect fruit as dessert as fresh and dry. It has tartness of berries as well as natural sugar for sweetness.
Figs contain calcium, copper, magnesium, potassium, phosphorus, and iron, as well as the vitamins A, B6, C and K. Like all fruits, they also provide fiber.
The only drawback is that dried figs are high in sugar as fruit dries the sugar condense. Still, it is good for diabetics as it will not spike the blood sugar.
Fresh figs, on the other hand, are lower in calories and sugar and provide more vitamin C and vitamin A.
Figs are known to help support your digestive and bone health.
[feast_advanced_jump_to]Figs goes well with following 10 spices and herbs
All spice, pepper, cardamom, cinnamon, coriander, thyme, cloves, nutmeg, rosemary, and vanilla go well with Figs.
Cardamom aromatic spices goes well with both fresh and dried figs.
All spice, pepper, cardamom, cinnamon, coriander, thyme, cloves, nutmeg, rosemary, and vanilla go well with Figs.
Cardamom aromatic spices goes well with both fresh and dried figs.
Nigella seeds are black, drop-shaped seed with herbaceous, oregano notes used in naan, flatbread, and curries.
How to make Sourdough Fig Bread with Cardamom and nigella seeds
You need following ingredients:
Active sourdough starter: I used bread flour and rye flour starter. If you have one in hand make yourself one using this recipe.
Artisan Bread flour : I used artisan bread flour you can use any white flours here. (84.5% of the dough)
Spelt flour : You can use any whole grain flours of choice. (11% of dough)
Dried figs : I used dried Smyrna Figs. ( 36.90 % of the dough)
Cardamom : I used freshly ground cardamon from cardamom pods.
Nigella seeds : You can use as such without any toasting the seeds.
Salt : Aids in fermentation as well it helps bring out sweetness in the figs. (1.98% of the dough)
Water : This recipe has 84.5% hydration you can increase or decrease the hydration.
See recipe card for quantities.
How to make this bread?
First you need to make an active starter. Make it doubles in volume before adding it into the dough.
In a large bowl add both bread flour and spelt flour and autolyze the dough for at least 30 minutes.
Incorporate the starter and then add salt.
Do few stretches and fold.
Laminate the dough and incorporate the figs, cardamom, and nigella seeds.
After 1 hours shape the dough.
Proof overnight and then scores and bake.
Cut them only after it cooled down completely.
Variations
Along with figs you can add raisins if you want to make it more sweet dessert bread.
Instead of cardamom, vanilla, cinnamon, and nutmeg will work well in the recipe.
I have not tried with fresh figs; you can try that too but make sure to reduce the hydration of the dough.
How to store this bread
This bread will stay fresh for 3 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it.
If you try this bread, please tag me nidhinikhil in Instagram or zestysouthindiankitchen in Facebook.
How to serve this delicious sourdough fig bread with cardamom and nigella seeds?
This bread is delicious as such.
These breads are great as toast with butter or with goat cheese or sharp cheddar cheese.
BAKING SCHEDULE
Make starter at 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate starter into the dough 1.00 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 second time.
Around 4.30 P.M Laminate the dough. Incorporate figs, cardamom, and nigella seeds.
First coil fold 6.30 P.M Coil fold the dough.
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Score and bake at 7.00 A.M
Sourdough Fig bread with Cardamom and Nigella seeds
Ingredients
- Sourdough Starter
- 1 tablespoon / 15g sourdough starter
- ⅓ cup /40g all-purpose flour
- 1 tablespoon / 10g rye flour
- ¼ cup +1 tablespoon / 50g water
- Dough
- 3 cups 382.5g Bread flour
- ½ cup / 70g ½ cups Spelt flour
- ½ cup / 100g Sourdough Starter
- 1 ½ teaspoon / 9g s salt
- 11 cardamom pods
- 1 ½ cups /383.5 Water
- 1.1 cups / 167g Fig
- 1 tablespoon Nigella Seeds
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.
- AUTOLYSE THE DOUGH
- Around 5 hours of starter making, Mix all the flours in 370 g water in a large bowl. 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
- MAKE DOUGH
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
- 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 thin sheet and then sprinkle figs, cardamom, and nigella seeds on the top and fold them into a letter fold.
- COIL FOLD
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
- 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 some butter
Video
Nutrition
Sourdough Choereg/ Chorek -Armenian Easter Bread
Slightly sweet Choereg/Chorek Armenian Easter bread made with goodness of sourdough and flavored with Mahaleb. Tangzhong makes it more soft buttery goes well with cup of coffee.
What is Choereg/Chorek?
This Armenian Easter bread usually made with yeast, it is rich in butter, egg, and sweet flavored with mahalab, a type of spice made from cherry pit seeds, which gives it a unique flavor and scent to the bread.
Mahalab or Mahalepi is an aromatic spice from the seeds of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry).
The cherry stones cracked open to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction.
The seed kernel ground to a powder before use.
I found the spice in my neighborhood Middle Eastern market, but it’s readily available online.
Mahaleb gives unique flavor and taste to the baked products used in bread, pies, pastries etc.
It is a spice used in the Middle Eastern cuisine.
Choereg is usually served during the Easter a an indulgence as an after winter and Lent. However, Armenians eat it year-round as well.
Other Easter bread that uses Mahaleb are Tsoureki (Greek Easter Bread ) Paskalya Coregi (Turkey)
[feast_advanced_jump_to]How to Make this Sourdough Choreg/Chorek?
You need following ingredients to make this bread.
All-purpose flour: Unbleached all-purpose flour will be good. Since this is traditional bread try not to add any whole grain flours.
Sourdough starter: I used 100% hydration white flour starter. You can use stiff starter to speedup the time.
Eggs: Eggs add structure, color, and flavor along with acting as leavening agent in the baked goods.
Butter: Since butter locks the moisture inside the while baking, as it makes the finished treats soft and flavorful.
Sugar: This is slightly sweet bread, you need to use granulated sugar in the recipe.
Salt: Not only control the fermentation but also brings out flavor in sweet bread
Milk : Milk used in both dough as well as for making Tangzhong.
Vanilla extract: It also adds extra scent to the dough.
Mahalab: Is the powdered cheery seeds, gives unique taste and flavor to this bread.
Sesame seeds and nigella seeds: For garnishing the bread. This gives not only crunch while biting the bread but also gives elegant appearance.
See recipe card for quantities.
Instructions to make Sourdough Chorek
First you need to active sourdough starter and Tangzhong.
In a bowl of Kitchen Aid stand mixer add everything except seeds and mix well.
To this gradually add flour and make it into a soft supple dough and set aside for 8 hours or overnight for fermentation using proofer or at room temperature if your room is warm.
Once the dough doubles in volume divide it into 3 equal pieces and then divide each piece into 3 equal pieces and braid.
If you are going for twist, make the single piece into a long rope and twist them to form twist.
If you want a coil then divide the dough pieces into two pieces and then roll them into rope and coil them to form a coil.
Rest aside for second proof while the oven is preheating. Once the dough is slightly puffed up.
Brush with egg wash and sprinkle white sesame seeds and nigella seeds on the top and bake.
Substitutions for making Choereg
Instead of butter alone you can use mixture butter and oil for Choereg.
You can use ground Chinese almonds, dried apricot kernels, ground fennel seeds or cardamom as substitute for mahlab. You can also make a powder one 2-inch stick of cinnamon with three whole cloves and a bay leaf
Variations of Choereg
If you want, you can add nigella seeds in the dough instead of adding it to toppings.
How to Serve
Choereg is usually served as breakfast or as a snack with cup of coffee or tea.
Baking schedule
Make sourdough starter in the morning : 8:00 AM
Make dough with all ingredients : 1.00 PM
Set aside for bulk fermentation : 9.00 PM
Shape the dough into braid : 9.30 PM
Bake at 10.00 PM
Enjoy in the morning.
If you are using yeast or sourdough discard your fermentation time will be 2-3 hours total.
Sourdough Choereg/ Chorek -Armenian Easter Bread
Ingredients
- Sourdough Starter
- 1 tablespoon / 15g sourdough stater
- ¼ cup /50g all-purpose flour
- ¼ cup / 50g water
- For Tangzhong
- 3 ¼ teaspoon 25g all-purpose flour
- 1 cup cup/ 125g milk
- Dough:
- 350 g all purpose flour
- ½ cup cup/ 100g sourdough starter
- ⅓ cup / 75g sugar
- 1 ½ teaspoon / 6g Mahaleb
- 1 teaspoon / 6g salt
- 1 teaspoon / 3g vanilla extract
- 2 large eggs
- 6 tablespoon /83 g butter cold butter sliced thin pieces
- 2 tablespoon / 30g milk
- Decorations and Eggwash:
- 1 whole egg
- Sesame seeds and Nigella seeds
Instructions
- First make Sourdough Starter
- In a bowl add sourdough starter, flour and water and mix well and set aside for 5 hours or until it doubles in volume.
- Make Tangzhong
- In a medium saucepan add flour, milk, and heat until it thickens and reaches around 65C /150 F .
- Dough
- In a kitchen-aid bowl add sourdough starter, milk, tangzhong, salt, sugar, eggs, Vanilla extract and Mahaleb/ Mahalepi and mix well
- Gradually add all purpose flour and mix well. To this add butter pieces few at a time and incorporate well into the dough.
- Set aside dough for 8 hours or until dough double in volume. (Make sure to keep the dough in a proofer as it as good amount of sugar)
- Next morning divide the dough ( about 805g) into 3 pieces of 267g .
- On a large clean work surface, shape the dough into desired shapes as follows.
Shaping of Choereg
- For braid shape: Cut off ⅓ length of dough and set aside. Roll out rest of the piece of dough between your hands and the work surface until you have a ½-to-¾-inch thick rope. Then make rope with ⅓ length of the dough . Then attach it to the center of the longer piece by pressing the pieces together. Very loosely braid the ropes together (the braid will proof and get bigger later, so do not braid tightly). Press the ends together to “seal” the braid.
- For snail/spiral shape: Divide 1 piece of dough into two equal pieces . Roll out a piece of dough between your hands and the work surface until you have a ½-to- ¾-inch thick rope. Gently and loosely wrap the dough around itself starting from the center and moving outward. Tuck the end under the dough and gently press to seal it closed.
- For Twist : Roll the 3rd piece of dough into long rope and twist them from the middle and finally tuck in at the ends. Make sure to keep opening in the middle.
- Place assembled Choereg onto parchment paper-lined or greased baking sheets (leaving adequate space between the Choereg as they will rise and expand further during baking).
- Preheat the oven to 350°F.
- Make egg wash with one egg and 1 tablespoon of water and brush all the Choereg (including the sides) with the egg wash mixture. Sprinkle with sesame seeds and Nigella seeds
- Bake Choereg for 28 to 32 minutes until golden brown (baking time will be dependent on the size of your Choereg and the shapes you have made), rotating the baking sheets from top to bottom and front to back halfway through to ensure even baking.
Video
Notes
Refresh previously frozen Choereg for 30 minutes in the oven before serving.
Nutrition
Easy Sourdough Blueberry Muffins
Delicious fruity muffins with a touch of sourdough starter and blueberry. This excellent easy sourdough blueberry muffins makes your breakfast or snack time memorable.
Why does berries make good muffins?
Blueberries make best muffins, raspberry, blackberry, and strawberry comes next place. Except blueberries, the other berries are delicate and have chance of breaking up while mixing it in the dough.
If you are a blueberry lover, then you will enjoy this muffin too. Blueberry and peaches are summer’s bounty. But you can have it all year around.
Blueberries are sweet, tart, also help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and in mental health management. One cup of blueberries can provide about 24 % of recommended daily dose of Vitamin C.
They are great in cupcake, juices, sauce and great in salad, desserts or juices.
How to make this delicious easy sourdough blueberry muffins?
You need the following ingredients
Sourdough discard/starter : Use white flour sourdough starter. Here I have used 100% hydration sourdough starter. You can use any starter in your hand.
All-purpose flour : Use unbleached all-purpose flour or a mix of all-purpose and whole wheat flour.
Sugar : Sugar used in the dough; you can use for top also.
Leavener : Baking soda and baking powder as leavener in this recipe.
Vanilla extract : Vanilla adds more flavor.
Lemon zest: Blueberries goes well with lemon zest.
Egg : Adds moistness and also function as binders in the recipe.
Vegetable oil : You can use any vegetable oil or your favorite oil.
Yogurt/buttermilk: It ensures double moistness of the muffin.
See recipe card for quantities.
Instructions
First mix, flour, salt, sugar, baking powder and baking soda and set aside.
In another bowl add egg, oil, lemon zest yogurt, vanilla extract, and sourdough starter and mix well.
Then gradually incorporate wet ingredients into the dry ingredients and mix once again.
Then fold in the blueberries
Bake and enjoy
Variation to this easy sourdough blueberry muffins?
You can add oats to make it richer in proteins.
Blueberries goes well with peach, lemon ginger, banana, zucchini, cardamom, and coconut. So, play with it.
Hazelnuts, almonds, and pecans are perfect partners with blueberries, with the richness of the nuts balancing the tang of the fruit.
Tips to make easy sourdough blueberry muffins .
You can use both fresh and frozen blueberries. If you are using frozen blueberries do not thaw it use directly .
If you are using fresh ones, check for plump, unwrinkled blueberries with no signs of mold, decay, or crushing.
Add tablespoon of flour and coat well with blueberries before folding it into the dough. This will prevent them from sinking to the bottom of the muffins.
Bake the muffins at higher temperature to get classic dome shaped muffin shape.
Use any sourdough starter or discard to make these muffins.
If you use coarse sugar for sprinkling, it will give more crunch and shine after baking.
Storage
These muffins will stay perfect for 2 days at room temperature. For brief time storage use airtight container and refrigerate the muffins. For long time storage you can freeze them.
If you like more blueberry muffins check it out these too.
Peach blueberry buckle muffins
Blueberry and zucchini muffins
Equipment
You need mixing bowl, muffin tin and muffin tin liner, this will easy handling and cleaning .
Easy Sourdough Blueberry Muffins
Ingredients
- 1 ½ cups 195g all purpose flour + 1 tbsp. of all purpose flour
- 3 /4 cups 150g Sugar ( divided)
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- ⅓ cup 69g Oil ( use your favorite)
- 1 large egg
- ⅓ cup 75g Sourdough Stater/ discard
- ¼ cup 60.5 g Buttermilk/ Yogurt ( You can use milk also here)
- 1 cup 227g blueberries
- Zest of 1 lemon
- ½ teaspoon Vanilla extract
Instructions
- Pre-heat oven to 400F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup blueberries and add 1 tbsp. all purpose flour and coat well.
- Large bowl, add oil, egg, vanilla extract, lemon zest and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in blueberries,
- Transfer to muffin tin liner . Then divide and add rest of blueberries and add remaining sugar on the top of muffin dough.
- Bake at 400F for 18-20 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
Video
Nutrition
Easy Everything Bagel Sourdough Bread
Delicious sourdough bread with Everything Bagel seasoning. Slices with perfect crunchiness on the top and soft creamy interior.
Everything Bagel seasoning brings out unique flavor and seasoning.
What is Everything Bagel seasoning.
The classic bagel seasoning is made with mix of both black and white sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt . Simple and tasty at the same time.
It is universal seasoning that you can use in bagels, which is classic, then in sourdough bread, crackers, avocado your name it. It gives crunchiness in every bite.
I have read that Everything Bagel seasoning was invented by sports marketer Brandon Steiner in 1973.
How to make this easy Everything Bagel sourdough?
You need following ingredients to make this bread
Bread flour : Use Artisan bread flour around 80% of total flour.
Spelt flour : Use spelt flour about 20% of the dough
Salt : You need 2% salt in the dough.
Water: 75% hydration.
Sourdough starter : Use 100% hydration sourdough starter. ( 15g starter, 50g All-purpose flour, 50g water).
Everything Bagel seasoning : used for covering.
See recipe card for quantities.
Instructions
Make starter in the morning.
In large bowl combine both bread flour and spelt flour and autolyse the flours .
Then incorporate starter and after 30 minutes add salt.
Stretch and fold the dough for 4 times at 1 hour interval.
After 5 hours shape the dough and sprinkle with Everything Bagel seasoning.
Transfer to banneton and overnight in refrigerator.
Next morning score and bake.
If you don’t have everything bagel seasoning in hand you can make your own which will be closest to what you get it in a bottle.
Add 2: 1: 1: 1:1:0.2 Poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried minced onion, and coarse salt. And store in an airtight container.
Variations
If you want, you can add Everything Bagel seasoning in the dough itself along with coating.
You can make this easy everything bagel sourdough bread with multigrain flour, rye flour, spelt flour, and corn meal.
75-78% hydration will be nice otherwise shaping of the loaf will be difficult.
If you don’t use Everything Bagel seasoning, then try only with black and white sesame seeds like this sourdough bread.
Top tip to make this sourdough bread ?
While shaping the dough you don’t need to dust with any flour in workspace, banneton or liner . This will help to seasoning to stick well.
If you want maximum sticking of the seasoning, you can spray the shaped dough with water and then add everything bagel seasoning.
Storage
This easy everything bagel bread will remain fresh for 3-4 days in room temperature. If you want to store long time, freeze the slices individually wrapped .
How to serve
You can serve slice of bread with butter or jam. Even cream cheese will taste great.
If you tried this bread, please share your bread creation with me by tagging @nidhinikhil on Instagram or @zestysouthindiankitchen on Facebook.
Baking Schedule
Make sourdough starter in the morning : 8:00 AM
Autolyse the flour at 1: 00 PM
Add starter to dough : 1.30 PM
Incorporate the salt to dough : 2.00 PM
Stretch and fold the dough : 3.00 PM
Second stretch and fold of the dough : 4.00 PM
Third stretch and fold of the dough : 5.00 PM
Shape dough for proof overnight : 5.30 PM
Next morning
Score the dough and bake : 8.00 AM
Bake : 8.05 AM
If you want same day bake you can skip the overnight proof and shape the dough and bake at the same day after proofing for about 1-2 hours at room temperature.
You may like this bagel recipe too.
Easy Everything Bagel Sourdough Bread
Ingredients
Sourdough Starter
- 1 tbsp. /15g Sourdough starter
- ¼ cup /50g Bread flour
- ¼ cup /50g Water
Dough
- 3 cup /325g bread flour
- ½ cup /75g Spelt flour
- 1.5 teaspoon tsp/9g salt
- 1 ¼ cups / 300g water
- 2 tbsp. 30g Everything Bagel Seasoning.
Instructions
SOURDOUGH STARTER
- In a small bowl make the starter with 15g sourdough starter, bread flour and water.
AUTOLYSE THE DOUGH
- Around 5 hours of starter making, Mix all the flours in 290 g water in a large bowl. 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
MAKE DOUGH
- When starter is ready incorporate the starter into the autolyzed dough
- Then after 30 minutes add salt and rest of water (10g). Mix well and cover the dough again and set aside
STRETCH AND FOLD
- Then stretch and fold the dough every 1 hour for until 5 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.
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 add everything bagel seasoning in the top and try to stick it as much as possible. 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 some butter
Video
Notes
Nutrition
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