Easy Recipes with Sourdough Starter

 Here are three recipes that have been on repeat for me lately.  All of them use sourdough starter, are delicious and easy!

Sourdough English Muffins

You will need active starter for this recipe, so just plan ahead for that extra step.

If you need help understanding about active vs. discard starter, I plan to do another post soon about his and I will come back and link it here.

Ingredients

• 200 grams active sourdough starter
• 260 grams milk (warm)
• 300 grams all purpose flour
• 1 Tbsp sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• Cornmeal for dusting

Instructions

• Feed your starter about 8 hours before.
• Note: This recipe takes very little effort, but takes planning ahead.  Start about 24 hours before you want fresh english muffins.  I will typically feed my starter the night before, mix my dough the next morning and make the english muffins that evening.  Or, feed my starter in the morning, mix the dough before bed and make the english muffins in the morning.
• Mix the starter, warm milk and flour until it is fully combined.  Cover and let sit in counter for around 8 hours or until doubled.
• After the dough has doubled, pour it out on a floured surface.  Sprinkle the sugar, salt and baking soda on top and then kneed these ingredients into the dough.
• Flatten the dough out to around 1/2" thickness.  I just do this with my hands to keep the dough light and fluffy.
• Use a round cutter, cup, mason jar lid, whatever you have to cut out the muffins.  Do not twist, just push down to keep the rise.  Place each muffin on a cornmeal dusted surface, cover with towel and let sit for about 30 minutes (be sure they aren't too close together as they will expand).
• After 30 minutes, heat your griddle.  I use an electric griddle with a lid and it works perfect for me.  I heat it to around 300-350 degrees.  Cook each muffin about 4 minutes on each side or until browned on each side, keeping the cover on (this will help make sure the inside gets cooked).
• Let cool and enjoy!  The best way to open each muffin is with a fork.

We use these for egg and cheese sandwiches for breakfast, cheeseburgers for dinner and everything in between!

Sourdough Tortillas

You will never make tortillas any other way after you have these, they are THAT good!  This recipe makes 8 tortillas and can be halved to just make 4 if you are cooking for just 1 or 2 people like me.

Ingredients

• 55 grans softened butter (1/2 stick)
• 125 grams sourdough starter (can use active or discard)
• 80 grams water
• 200 grams all purpose flour
• 5 grams salt

Instructions

• Add all ingredients to a bowl and mix until mostly combined
• Turn out dough onto a floured surface
• kneed for around 3 minutes, adding flour as needed 
• NOTE: you can definitely use a stand mixer for this part and it works very well and you won't need to add any extra flour.  I like the simplicity of doing it by hand.
• Cover and let your dough rest for around 30 minutes (I just leave on my floured surface and cover with the bowl I used to mix it in).
• After 30 minutes, divide your dough into 8 sections, roll them into a ball and then roll them out paper thin and cook on each side until browned.  You can cook these on an electric griddle, a flat top grill, a pan on the stove, etc.

The are soft, pillowy and delicious!

Sourdough Pizza Dough

This is such an easy recipe and so delicious!  I like to make this and keep on hand in the fridge to just pull out and make a quick pizza in my air fryer.  Yum!

Ingredients

• 100 grams starter (active works best, but can use discard)
• 140 grams water
• 10 grams honey
• 15 grams olive oil
• 250 grams bread flour (can use all purpose)
• 10 grams salt

Instructions

• Mix all ingredients, then lest rest for 30 minutes.
• Turn out dough onto a floured surface and kneed for around 10 minutes (you can use a stand mixer instead for this step).
• Place dough in a container, cover and let rest on counter for at least 4 hours (you can skip this step if you don't have time and need to use right away, but it taste better if you have the time)
• Divide and use right away or put in fridge to use throughout the week.
• To use, just roll out on a flour surface to as thin/thick as you like it (it will puff up once baked).  I like to par bake my crust, then add toppings and bake until browned.  Enjoy!

Sourdough Hot Pockets

This is a rather new recipe I found and its fun and easy to use.

Ingredients

• 400 grams starter (can use discard)
• 130 grams milk
• 150 grams all purpose flour
• 1 Tbsp salt
• 2 tsp. baking powder
• 2 Tbsp sugar

Instructions

• Mix all ingredients together, then roll out onto a floured surface.
• Divide into 4 sections.  Fill each section with desired fillings, fold over and seal.
• Brush with melted butter and bake or air fry until browned.

Let me know in the comments if you try any of these recipes and what you liked or didn't like.  Questions are always welcome!