Join me for an exciting week of delicious sourdough recipes! In this video, I’ll be sharing my step-by-step process for creating four mouthwatering recipes using sourdough starter. Get ready to bake an artisan loaf with a crusty exterior and soft, chewy interior. Next up, we’ll dive into the world of everything seasoning bagels, with that classic New York-style taste. And who can resist homemade sourdough waffles, perfectly fluffy and full of tangy flavor? Finally, we’ll explore the realm of savory snacks with irresistible ranch crackers. Each recipe is packed with the unique and complex flavors that only sourdough can deliver. Get ready to elevate your baking game and enjoy a week of culinary delights. Let’s dive into the wonderful world of sourdough together!
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📚 Playlists and Links
Full Sourdough Playlist – https://www.youtube.com/playlist?list=PLjR7Vsb-zwUHCPJg7rj_AFPnIRUxnp-IT
Artisan Loaf Recipe – https://www.feastingathome.com/sourdough-bread/#tasty-recipes-35045-jump-target
Everything Bagels Recipe – https://littlespoonfarm.com/sourdough-bagels-recipe/
Waffles Recipe – https://www.feastingathome.com/sour-dough-waffles-maple-glazed-peaches/#tasty-recipes-20097-jump-target
Cracker Recipe – https://www.farmhouseonboone.com/sourdough-crackers
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Get ready to embark on a week-long Sourdough adventure with me imagine waking up to the aroma of freshly baked sourdough Creations from warm and crusty Artisan loaves to fluffy golden waffles join me as I share a week of sourdough recipes that will transform your breakfast lunches
And snacks hi friends I’m Petrina with homegrown Florida and I am addicted to sourdough bread well sourdough anything it started out that I just wanted to make my own Artisan loaf but once I got started I quickly figured out that you can pretty much make anything with sourdough and so I
Did sourdough has an amazing flavor it has really good health benefits it’s easier to digest and it has a minimum amount of ingredients probably things you already have around your house but before we jump into these recipes let me tell you what every good sourdough recipe starts with and
That’s a sourdough starter I named mine Elizabeth back when I created her in 2021 it’s kind of a thing that we do as sourdough makers we name our starter I did create her with just water flour and
A little bit of time that’s really all you need I will warn you that creating your own is a bit of a lengthy process Elizabeth here took 24 days that’s 24 days of feeding her and taking care of
Her I have a whole other video that I’ll add down into the description on how to create your own if that’s something that you might be interested in but there is another way if you don’t want to go
Through that whole process you could buy your own sourdough starter so places like Etsy and Facebook marketplaces are great places to start if you have a bakery near your home give them a call and see if they’ll sell you some of theirs or even better reach out to your local community groups on
Facebook to see if anyone is willing to share some of their starter with you the sourdough Community is very supportive and I’ve seen plenty of neighbors giving it out for free including myself I’ve I’ve probably given Elizabeth to several of my neighbors and friends once you have your
Starter then you can get started if maintaining a starter is not something you are interested in you can use active dry yeast for these recipes but be aware that the rise time will be much shorter sourdough is much longer now let’s get started we’re going to be making an artisan crusty
Sourdough loaf everything seasoned Bagels fluffy sweet waffles and some ranch flavored crackers the first thing I’m going to do is actually figure out how I’m going to build up my starter now you don’t have to do this but I like to keep a starter that is very minimal and so lots of people
Keep starters you know somewhere around you know 60 to 90 grams and I keep about five grams I keep a very small amount of starter and the reason I do this is because I go buy a no waste method of my
Sourdough and basically this just means that when I discard I’m almost never discarding and throwing away so a lot of the times the only thing that I discard is things that I’m going to end up baking with so nothing gets thrown away nothing gets accumulated those kinds of things so the way that
I do that is I write down what my recipe is going to require in terms of starter so if it needs 90 grams I write down 90 and then I weigh my starter with my scale so I started with about 30 grams of
Starter once I weighed it out I guess mine had gotten a little heavy over the last couple days and so I need my starter to at least equal 90 plus more left over so that I can continue to keep it
Alive you don’t want to use all your starter up because then you won’t have it for the future so I’m going to do 30 grams of starter and then I’m going to do 40 grams of water and 40 grams
Of flour now the water that I’m using is bottled water and the reason for that is my starter is still very young and and by very young I mean it’s almost it’s almost two years old at this point but
That’s quite young for a starter some people keep starters for 30 or 40 years which is just insane it’s it’s pretty crazy because mine is so young it doesn’t handle change very well so if I were
To use a different water like my tap water that has high levels of chlorine as well as I have a water softener in my house which has salt in it and it kind of purifies the water it would possibly kill my starter and I have noticed that it’s never actually killed my
Starter when I used it but it has slowed it down significantly so when I’m making a recipe or when I’m building up my starter I will use bottled water we also have well water that I could use but I didn’t want to go through the effort of pulling the water out of
The well now if you are going to use City Water it does have chlorine in it and so the best way to dissipate that chlorine is to leave the water in an open container with no top on your kitchen
Countertop and let it dissipate for 24 hours and then it will be fine in your starter so here is where I’m showing that my little calculation my 30 grams of starter my 36 grams of water and my
38 grams of flour is going to bring us to 104 grams total 90 for the recipe 14 remaining for to keep my starter going it took my starter about I think it was like five hours to double in size
And so once it doubles in size it’s ready to go you don’t have to wait for it to like triple or quadruple in size once it has hit that double size you can go ahead and move on with your recipe so
I’m weighing out here with my kitchen scale the 90 grams of starter I need for the Artisan loaf now I’m going to be adding the water for the recipe which is 385 grams of water this recipe also calls
For 520 grams of flour specifically unbleached bread flour I I always use bread flour whenever I’m making an artisan loaf it is the best flour to use for these Loaves and for bread making it just adds that fluffier lighter texture that you’re looking for in a bread and then don’t
Forget I have done this before do not forget the 12 grams of sea salt or any kind of salt I use iodized salt Some people prefer you know like a pink Himalayan salt or a Redmond’s real salt or
Or something like that but do not forget the salt because I did that once and the bread tastes very weird it’s funny because when you eat bread you don’t think that it actually has a salty taste but
If you leave out the salt it’s very very obvious that there is something missing in that bread um so now we’re just going to mix it up and it’s going to take a little while to get this all mixed
Together it is kind of a really sticky dough at this point so I’m going to first start with my Fork but then I’m going to start kneading it with my hands and this is a really a no-need recipe but
I just kind of like kneading I think it’s just kind of fun but if you don’t want to need it’s no big deal just mix it until there’s no more dry flour left and then you can just cover the bowl
And wait about 30 minutes and then you’re going to do three rounds of what’s called a stretch and fold and it’s just what you’re trying to do is build up the gluten and the way that you do that
Is by stretching the bread out so that the gluten fibers I think get longer and it’s going to create the ability for the bread to rise better so that’s what you’re doing is just kind of pulling it apart
Now I have done this many different ways and you can see there was a stretch and fold that I was doing which is the traditional way okay but my break gets really tight all my dough does so I
Move on to this other method where I actually use both my hands and pull it out of the bowl and kind of stretch it apart and then fold it back in on itself the reason I even started making my
Own sourdough bread was actually because I used to get this one type of loaf of bread from Winn-Dixie it was a Sourdough Rosemary Artisan Loaf and it was already like cut up and everything and
It was my absolute favorite bread to put spinach dip on and I’m kind of addicted to a very garlic spinach dip that I make and it really was the only bread that I felt was like really good with the
Spinach dip because it has its own flavor it has that crusty outside that soft inside and so I have been craving that and unfortunately the Winn-Dixie by my house no longer makes it so being as I really was craving it for months I figured I would make my own sourdough bread and
That’s what started this whole thing you can see how um stubborn I can be or how persistent let’s use persistent not stubborn I’m very persistent and when I couldn’t get that bread anymore I thought well I’m gonna figure out how to make it and this was a process that took a very long
Time since Elizabeth does take 24 days to create and then sourdough bread in and of itself takes quite a bit of time too it’s usually you know a day and a half process now there’s not a lot
Of Hands-On time there is just the mixing of the dough and then what you see right here what we’re doing by the stretches and folds that we do three times 30 minutes apart it does take a lot of time
So now we’re just going to cover the bowl up and we’re going to leave this bread out on our counter for anywhere from 8 to 12 hours and that’s going to allow What’s called the bulk fermentation stage
And it’s going to allow that dough to rise and to create that puffy dough now this dough is what happened the next morning and unfortunately I kind of slept in and so it has overproofed because it
Really should only double in size and you can see mine looks like it probably tripled so it is way overproofed now this happens to me a lot because I like my sleep and so because I like my sleep
And it’s proofing overnight especially during the summer when you know the house is just a little bit warmer than it is during the winter during the winter you know my oversleeping time doesn’t seem
To be a problem for the sourdough but as you can see here it’s very sticky it’s not holding a form which if you’ve ever watched sourdough videos out there in the YouTube world or Instagram it holds a form and mine typically doesn’t because I do let it bulk ferment for probably much longer
But this is this this technique that I do to get my bread to build tension since it was kind of soft and sticky and not really holding a shape I do this kind of spin move here with my dough
Cutter as well as with my hands to try to create tension so that it holds its own shape and then once I’ve done this a few times I’m going to flip it into a floured banatin and it’s just it’s not
Any type of flower I use rice flour if you don’t want to go out and buy rice flour just take some rice and actually blend it in like your blender or your food processor or a coffee bean grinder
Any of those things will create rice flour if you don’t want to buy a whole expensive pack of rice flour we’re going to stick it in the fridge now because I was not ready to bake at that moment but
If you are ready you don’t have to do the fridge step you can just go ahead and move forward but I always find that whenever I’m making an artisan loaf putting it in the fridge especially when I’ve
Overproofed it does help it get cold and it gets harder so that that way it’s not like you know pouring out of the bowl you’re going to stick your Dutch oven in the oven for an hour at 500
Degrees it’s very hot but you want that Dutch oven to heat up really really high while it’s heating up when you’re getting close to the one hour Mark we’re gonna flip our dough out of the banishing if
You don’t have a Banos in just use a glass bowl it’s or any Bowl really you don’t have to use a bandits in or a glass bowl and you’re going to score it and maybe make any kind of pretty design
That you want I haven’t quite got in the trick to making the pretty design so my bread is not really beautiful yet but the scoring is really important so that that way the bread doesn’t kind of
Break apart at whatever seam it wants or in this particular case if I hadn’t scored it it would not have gotten the rise that has gotten because what it does is it pushes out steam once that cold
Bread hits that hot Dutch oven and that heat and steam is what actually causes this bread to rise being as I overproofed it it really needs all the help it can get to rise up and so the scoring is
Super important here so I’m just going to take that sourdough bread that’s on the parchment paper and I’m going to pop it into the Dutch oven and then that’s going to go into a 500 degree oven for
About 25 minutes after the 25 minutes we’re going to take it out and I like to test the temperature of my bread now you don’t have to do this lots of times the 25 minutes should be plenty but
This is going to tell you whether your bread is really done on the inside especially if you over proof it like what I did what you’re looking for somewhere between 190 and 205 degrees as long as
You’re hitting that you can go ahead and move on to the next step but if you’re not hitting that you’re just going to put the Dutch oven lid back on and stick it in the oven mine was at I
Think right at 200 so I took the top off the Dutch oven and now what we’re going to do is reduce the temperature down to 450 and you can let this sit in here for five minutes or you can let it sit in
Here for 20 minutes it really depends on how dark you want the crust of your bread we like ours to be a softer crust we don’t like the super crunchy crust so we only do five minutes at the 450.
And as you can see here I did get a little bit more rise I got more rise than I actually expected for being a overproofed dough we did eat it and it was amazing I actually couldn’t tell
That I overproofed it so if you get your sourdough dough out of the banatin or out of your bowl after proofing and you realize that you’ve overproofed it still bake it always bake it because the worst
That’s going to happen is it’s going to be a flat bread and then maybe you can make croutons with it but you could get lucky like what I do every single time and it will actually rise and create
An ear and it will be delicious next recipe we’re going to work on is everything Bagels one of my absolute favorite sourdough recipes to make so once again we’re going to be building up our starter this recipe actually calls for 150 grams of active starter so we’re going to build
It up quite a bit because I had so little amount of starter left which was only 14 grams and I need 150 to get to where I want for this recipe plus more so that I can save off so I need to get up
To 160 grams of starter I’m going to use my water and I’m going to shake it up with the you know 14 grams of starter that’s in there which isn’t a lot which is going to help make sure that
I collect any starter that’s kind of stuck to the side of the glass and by shaking it that is like the easiest way to try to collect as much of the discarded starter that’s in the jar and
Then I’m going to be adding 80 grams of water and 80 grams of all-purpose flour unbleached all purpose flour which is super important not to use bleached it’s better to use unbleached bleached may cause it not to rise now because I’m adding so much in this jar is not super big
I am going to have to put this in a bowl because my jar could overfill and I’m also not screwing that cap on tight it’s actually super super loose thankfully my starter is not like super active so
It did double in about 12 hours and I wanted to preface that that a lot of recipes say that your starter should double in six hours but when you are increasing it like I do where I’m going from
14 grams to 150 grams it is not going to do that in six hours mine took overnight it took 12 hours and that is completely normal because you’re building that starter up from a very small
A small weight so here we are we’re getting ready to make the actual dough for the bagels and that dough has that 150 grams of starter and then we’re going to add 250 grams of water 24 grams of sugar
9 grams of salt and then 500 grams of bread flour so once again we’re using bread flour for this recipe just like we did with the Artisan loaf as a kid growing up I never really liked Bagels I think this is because I’m not really a breakfast person because I feel like breakfast
Is always about sweets and I do love sweets but I don’t like sweets first in the morning and bagels have always been something that was always sweet we always had like a cinnamon raisin bagel or Cranberry Bagel or something like that with these sweet cream cheeses and for me I just
Don’t like sweet stuff in the morning but once I came across a everything bagel with like a garlic cream cheese oh my gosh I’ve been addicted ever since so now that I have a Savory bagel recipe I
Make these all the time I absolutely love them and that’s another really cool thing about making your own bread products with your sourdough starter is you can make these however you want so if you like the sweet ones you could add raisins and cinnamon to the dough so that that way you get
Like a sweet Bagel or you could add Cranberries or you could add maple syrup you can add all kinds of stuff to make it however you want in the quantity that you like so maybe you don’t like super sweet
But you want a little bit sweet so you add less or maybe you like it just crazy sweet and then you can add more sugar and more fruit to it you can make it however you like which I absolutely
Love about bread making now that we have all the ingredients together we’re going to need this dough this is a very very dry dough you’re going to see in a little bit why it’s so important that
This actually is a pretty dry dough but it’s a little hard in the beginning to get it to combine together so you see I’m I’m really working I’m grabbing that flour on the bottom of the bowl
And kind of pushing it and kneading it into the dough so that it gets all that flour together but it’s it’s very rough it’s very tight now it shouldn’t be dry and um like brittle it should the
Flower shouldn’t be pulling away it should still stick to itself but it’s going to be super hard think like Play-Doh that was left out for a long period of time it’s going to be that kind of hard
Now that we have it all mixed together we’re going to cover it with some plastic wrap and we are also going to set this one out overnight as well because this one is so dense it doesn’t double or
Over proof like The Artisan loaf does so setting it out all night long was fine I woke up in the morning and I moved it to the fridge because I wasn’t quite ready to use it if you were ready to
Use it you would not have to to do this step but you can see here that it it doubled only barely and you can see it’s very hard it’s still got that Play-Doh consistency which is perfect and I’m just
Using my hands to kind of spread it into as much of a rectangle or Circle as I possibly can because now what I need to do is cut this into eight pieces so I’m going to cut this dough in half and
Then in quarters and then I’m going to split those in half as well to create that eight count so the way that I make the rolls with them and I do this with my regular I make a garlic and cheese stuffed
Roll in the same way that I’m making these Bagels which is you’re just going to take those little pizza slices or those little triangles and you’re going to fold them into themselves into the center
And then use your fingers to kind of push it into a circle shape and then you have that seam on the bottom there that you’re trying to kind of rub out so I just roll it on the counter and then I
Start doing this action where I kind of push using the counter as to create some tension to get it to make that you know circle shape or that oval shape once you have it into that shape you’re going to
Set it on a tray and let it rest for about 30 minutes now I’m going to be creating the actual Bagel shape and all I do to do this is I lift up the little roll and I kind of stick my fingers
And my thumbs through the center and then I roll it in my fingers I roll it kind of pinwheel style so that that way it opens up a center hole now as they sit for their next rise which is only about
20 minutes they’re going to shrink a little bit you can already see that first one that I made is already starting to shrink a little bit that’s fine it’s no big deal if you really like the center hole to be wider you just need to do that pinwheel shape a little bit longer
While that’s happening I’m going to pour the everything seasoning into a little bowl just so I have it ready and I’m going to bring the bagels over to a simmering pot of water semi-boiling simmering pot of water you want to boil your bagels before you actually bake
Them because the boiling process is what makes the bagels chewy and you want chewy Bagels you don’t want like a bread Bagel so it’s only 30 seconds on each side so it’s just 30 seconds when
You put them in and then you take your spoon and flip them over and do another 30 seconds then all you have to do is take them out of the water and set them back on
Your tray give them about a minute or two to cool down enough that you can touch them and at that point that’s when you’re going to dip the top into your bowl of seasoning whatever seasoning you’re using I’m using the everything seasoning and then put them back on the tray
Because the dough is wet and sticky at this point from being boiled it really holds on to the seasoning super easy so it’s it’s not anything special that you have to do here other than just dip them in there and place them back on the tray once you’ve done that with all of
Your bagels then it’s time to bake them you’re going to preheat your oven to 425 then you’re going to place your bagels in the oven for 20 to 25 minutes now mine took a little bit longer I
Think they ended up going for 30 minutes and what you’re looking for is for the bagels to be brown on the bottom and kind of crispy on the top not super crispy but a little bit crispy and you should see some Browning on the edges of those bagels perfect everything Bagels
I freeze these and then we just take them out one at a time let them defrost on the counter for about 10 minutes and then put them in the toaster and they are perfect now the next two recipes that we’re going to be making one is the waffles the sweet waffles these
Guys are actual discard recipes let me tell you the difference between discard and starter the only difference between discard and starter is that discard is unfed starter so you don’t have to wait for it to rise but any discard recipe can you can use a Fed starter or you can use an
Unfetched starter it doesn’t matter but if you’re making a recipe where you’re looking for things to puff up and Rise that’s when you want to use a Fed starter when people talk about discard a lot
Of the times it can get a little confusing because they they think that this card is not starter but discard actually is starter it’s just starter that hasn’t been fed if you feed it it becomes
Starter again it took me so long to figure that out and once I figured that out it it has really been smooth sailing with baking it’s been so much easier so for our waffles we’re starting with one
Cup starter now this recipe that I have is not in grams I’m used to getting recipes in grams so unfortunately when I was making these waffles I did not have quite enough starter but it was fine
I had probably three-fourths of a cup of starter versus one full cup then we’re gonna add two cups of flour I’m using bread flour this time because I have an excess amount of it and not as much all-purpose flour but you could use all-purpose flour bread flour pretty much whatever flour you
Have we’re also going to do two cups of almond milk and two teaspoons of apple cider vinegar and then two tablespoons of sugar so I’m mixing up the dry ingredients first and then I’m going
To be adding the almond milk you can use regular milk or almond milk whatever you have and then two teaspoons of apple cider vinegar I mixed together and I set it aside for about 30 minutes that’s
What creates buttermilk in case you don’t have buttermilk in the house which I never do this is how I create buttermilk it’s just vinegar and milk mixed together and allowed to sit for a little bit to ferment basically is what’s happening once that has happened I put my starter and my milk
In with my dry ingredients and you’re going to notice that this dough is super super wet after we’ve mixed it we’re going to let this dough sit on the counter and ferment overnight now because this is a discard recipe you don’t have to let it sit overnight but I like to do
That to really get the improved health benefits and that sourdough flavor the longer it ferments the more sourdough it’s going to taste so I’m just going to wrap this in plastic wrap and set it on my counter overnight I understand that there’s milk in this and some people might be concerned
With leaving milk overnight but trust me sourdough is fermented it has good bacteria in it that is actually preserving the yeast and so when you mix it with the milk it’s preserving the milk as well but if you’re uncomfortable with that by all means just go ahead and make your waffles right
Away versus letting it ferment overnight once we get to the morning time I’m going to be adding a half a teaspoon of salt a half a teaspoon of baking soda and two room temperature eggs
I’m going to grease the waffle iron a little bit I just Spritz it with a little bit of avocado oil you can use olive oil whatever you have butter anything and I’m going to put a half a cup of
The mixture into the waffle iron now my trick with waffles is my Waffle iron will tell me that it is ready a little bit too soon because my waffles end up not being crispy so I always
Count an additional 30 seconds or even a minute to make sure that my waffles are crispy because if I were to go off of what you know the waffle iron says they would be just kind of limp and
Soft so if I allow them to go 30 seconds more then I end up with a Crispy Waffle this ended up making I believe eight or nine large sized waffles here we both had one for breakfast it was quite big I
Mean they’re big waffles so it was a big breakfast for us and then we took the remaining six waffles and we froze them and just like with the bagels when we want to have waffles we’ll just take them
Out of the freezer set them on the counter and go finish getting ready for the morning go brush our teeth do whatever we need to do and then by that point it has defrosted enough to put it into the
Toaster and by toasting it the waffles get crispy again which is awesome they they taste just like when you make them which is crazy now this next recipe is a recipe that I am making for the first
Time I wanted to do this with you guys because I wanted to show you that not all recipes turn out right especially especially sourdough recipes they never come out right the first time unless you get like super super lucky I always have to make adjustments and write down what I’ve
Done to change it in order to move towards the appropriate recipe or the better recipe it doesn’t matter how many recipes I’ve tried they never work the first time and I I have been doing these recipes for a year now and so everybody’s kitchen is different everybody’s
Temperatures in their house is different the different flowers that you use the different Waters that you use and that all affects your dough and that is really what’s going to affect the end product here and that’s what happened with my crackers these are a ranch cracker
And what ended up happening to me was that they turned into the center of them turned more into like a tortilla versus a cracker the edges was more like a cracker but the inside was
More like a tortilla so to me this tells me that the cracker was not wet enough and it didn’t have enough starter so I had started with a half cup of starter I would probably move this up to a full
Cup of starter and the other thing that I would do is this called for half a stick of butter but I think in the future I’m going to use a full stick because I feel like a full stick of butter would
Cause it to Brown better and get more crispy you could also probably do this with milk so maybe I could add a little bit more milk and that would also help it crisp up additionally rolling it
Out super super thin like I thought I rolled it out then but it really needs to be even thinner than that I’m adding one cup and three-fourths of flour and this time I’m using an all-purpose flour and then I’m going to do one teaspoon of salt
And one tablespoon of this homemade ranch powder that I make you could use the Hidden Valley Ranch powder too or honestly any other seasoning you want like I thought about doing a dehydrated tomato powder so the the tomatoes that I’m growing I want to
Dehydrate some of them make it into a powder and mix that with basil and make like a tomato basil cracker because I think that would be amazing but I wanted to start with something easy and
Ranch powder is super easy and it really did taste good if only I could get the texture right on the cracker the dough was very dry and very similar to the dough of the bagel but it was brittle
Um it was brittle and dry almost too much that’s why I want to add more liquid I want to add more starter and I want to add more butter because I feel like if those two things added enough
Moisture to the dough it may have rolled out better and it may have created a more thinner crispier cracker and I kind of knew it here you can see I’m I’m messing with the dough a lot
And I’m kind of like in my hands like trying to form it and I’m like something’s not right here this doesn’t feel right and as you move along your sourdough Journey you’re going to realize those things but sometimes you don’t know how to correct it right I wasn’t exactly sure how
To correct it because I didn’t know how it was going to turn out and I didn’t want to deviate too far from the recipe so I always just kind of go with whatever the recipe says and not
Try to change it too much the first time because you might get it right the first time and then I just make small incremental changes like the next time I’m probably just going to add more starter
And see how it goes and then if that still doesn’t work then I’ll add more butter and see how that works and if that doesn’t work then I’ll add more milk you know I’ll just keep making
One adjustment at a time to figure out what it is that’s going to make it the perfect cracker for us I’m rolling it out on a piece of parchment paper Because by the time this is completely rolled out
It’s going to be so thin that I’m not going to be able to lift it from my counter so having it already on a piece of parchment paper while it’s a little bit of a pain in the butt to roll it out
Like this it will help moving it to the cookie sheet another thing I would do differently next time is I would split this dough in half or in thirds and roll it out individually because I
Feel like I can make it thinner if it had you know more than one section it means I’d have to bake it you know two or three times but I could make it a lot thinner if it was a smaller amount roll this
Out as absolute thin as you possibly can and when you think you’ve gotten it as thin as you can let it rest for about 10 more minutes or 20 minutes and roll it out some more roll it out to the point
That it’s almost like it’s starting to break apart you want this so crazy thin I underestimated how thin that a cracker needs to be rolled out so if you think that it’s thin enough keep going it’s
Not thin enough it needs to be see-through thin and then we’re going to bake it in a 350 degree oven for anywhere from 20 to 30 minutes you’re looking for the edge of the cracker to be crispy once we have that Browning occurring and that crispness occurring on the edge of the cracker
Then you’re going to take it out and allow it to cool to room temperature and then break it apart with your fingers you could uh you know before you put in the oven you could use like a pizza
Roller to cut it into a shape that you like but I don’t mind The Rustic cracker look I think it’s still pretty cute thanks so much for spending the week with me making these sourdough recipes if you’re interested in more sourdough recipes I’ll add my non-video which is great for making pitas
Or individual pizzas specifically my Caesar salad pizza I hope you enjoyed this video Happy baking
5 Comments
So excited! I love sourdough and I've had a desire to learn bread making 🎉
You're doing sourdough videos now?? Intersection of interests on one channel!
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Those recipes look delicious and simple. I love making sourdough everything. Where can we get the written recipes? Thanks.
Just started my starter 3 days ago, so what a timely series!