Here are 12 of my favourite sourdough recipes using sourdough starter, that is not just bread.
Using sourdough starter to ferment the flour first makes it healthier too as it breaks down the phytates in the flour. This helps with digestion and mineral absorption. The tangy taste of sourdough make the baked goods delicious and brings a lot more flavour.
Sourdough croissants are deliciously buttery, flaky and once you make them you can’t help but feel darn proud. Making croissants with sourdough starter is a pretty drawn-out process, but it is not actually difficult.
Sourdough pizza dough has great texture and flavour, so a simple topping is best. The sourdough pizza dough itself is the star.
Homemade flaky sourdough puff pastry is delicious and decadent. Real butter in between the layers is so much more flavourful than store-bought puff pastry, which often doesn’t use butter. This pastry uses discard sourdough starter.
These step by step sourdough baguettes have a classic, crunchy sourdough crust and a light and airy, chewy interior.
These delicious, light and fluffy sourdough pancakes are so easy to make. The main batter is made the night before and uses up your sourdough starter discard.
These sourdough bagels are delicious and thick with that iconic chewy crust. They are easy to make and naturally leavened with sourdough starter.
Deliciously soft, scented with cinnamon and studded with raisins. This sourdough cinnamon raisin bread is great to eat fresh, or toasted and slathered with butter.
Soft and tender, this sourdough brioche bread is so good. Brioche dough is extra enriched, with lots of butter and eggs so the crumb is wonderfully rich and tender.
Delicious and flaky sourdough danish pastries leavened with butter and sourdough starter. The dough is similar to sourdough croissants but it’s more enriched, with milk, egg and a touch of fragrant cardamom.
This sourdough focaccia has a chewy and soft interior and a deliciously crispy exterior.
This combination of texture in this focaccia comes from an airy sourdough leavened dough that’s coated in a generous amount of olive oil. While it bakes, this olive oil crisps up the outside of the dough.
They’re tender and soft. Serve them as sourdough dinner rolls, or roll them a little bigger and use them as sourdough burger buns. They can be made by hand or in a mixer.
Spiced, a little bit sweet and a lot fluffy. These sourdough hot cross buns have the signature sourdough tang.