Dougherty Family Recipe Box

Category: Sourdough

  • Sourdough Ember Bread

    Ingredients 

    • 2/3 cup water
    • 2 tablespoons brown sugar
    • 1/4 cup butter
    • 1 1/2 teaspoons salt 
    • 1 1/2 cups milk
    • 1 cup sourdough starter
    • 5 cups all-purpose flour (enough to make the dough flexible and firm)

    Method

    1. Heat the water over medium heat in a saucepan on the stove.
    2. Add the sugar and stir until dissolved.
    3. Add the butter and salt and stir until incorporated.
    4. Add the milk and warm thoroughly while stirring.
    5. Remove saucepan from heat and allow to cool until finger temperature.
    6. Pour mixture into the bowl of a stand mixer fitted with a dough hook.
    7. Add starter and flour to bowl.
    8. Mix until a soft, dry dough forms.
    9. Cover and let rise until doubled (about 2 hours).
    10. Divide the dough into 12 equal parts and roll out the dough thinly (1/4” thick) into 8-9” round circles on lightly floured counter top.
    11. Heat a cast iron pan over medium / medium-low on the stove.
    12. Punch holes in the breads with a dough docker, remembering to penetrate the dough completely when making holes.
    13. One at a time, put dough down in pan so that the side that was on the counter cooks first.
    14. Let the bread get some color (about 2-3 minutes) and then turn to cook the other side (about 2 minutes). 
    15. Put cooked bread on wire rack to cool.

    Source

    Adapted from traditional recipes.

  • Sourdough Garlic Rosemary Focaccia

    Ingredients

    • 1 1/4 cups lukewarm water
    • 1/4 cup olive oil
    • 1 cup sourdough starter
    • 4 cups all-purpose flour
    • 4 tablespoons fresh rosemary, finely chopped
    • 2 garlic cloves, minced
    • 1 tablespoon salt
    • 1/3 cup olive oil
    • coarse salt

    Method

    1. Knead together water, 1/4 cup oil, sourdough starter, and flour until just mixed.
    2. Cover and allow to rest for 5 minutes.
    3. Turn the dough out onto a lightly floured surface and knead in salt, garlic, and rosemary.
    4. Continue kneading until dough is soft and stops sticking to hands.
    5. Lightly oil a large bowl, put the dough in to rise, and cover. Allow to rise until doubled (about 6 hours).
    6. Line a 12×17 inch baking pan (with at least 1 inch tall sides) with parchment paper and brush with 2 tablespoons of olive oil. 
    7. Flatten the dough and place it on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough. 
    8. Cover the dough tightly and let it rest in the fridge for at least 1 hour and up to 24 hours.
    9. Remove the dough from the fridge and let it sit at room temperature as the oven preheats
    10. Preheat oven to 450°F and hold at this temperature for 10-15 minutes before putting the bread in.
    11. Dimple the dough all over the surface using fingers. 
    12. Drizzle on the olive oil topping and spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. 
    13. Sprinkle with a little coarse salt and freshly ground black pepper.
    14. Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to brown the top.
    15. Remove from oven and cool to room temperature before slicing and serving.

    Source

  • Sourdough Cheddar Margherita Pizza

    Ingredients

    • 1/4 recipe sourdough dough after shaping and second rise
    • 1/2 cup tomato pizza sauce
    • 1/2 pound white cheddar cheese curds
    • 1/4 cup fresh basil leaves

    Method

    1. Preheat oven to 550°F with pizza stone on rack in centre of the oven.
    2. Roll out dough on a well floured surface.
    3. Quickly transfer dough to hot pizza stone.
    4. Quickly spread sauce on dough.
    5. Quickly add cheese to dough.
    6. Close oven door and bake for 10 minutes.
    7. Add basil to pizza.
    8. Bake for 1 more minute.
    9. Remove pizza from oven and cut.

    Source

    New recipe.

  • Sourdough Pretzels

    Takes about 3 hours, best if eaten the day they are baked.

    Ingredients

    Dough

    • 3/4 cup water
    • 1 cup wet sourdough starter
    • 3 cups all-purpose flour
    • 1/4 cup powdered skim milk
    • 1 tablespoon honey
    • 1 tablespoon butter
    • 1 1/2 teaspoons salt
    • 2 teaspoons instant yeast

    Method

    1. Mix together all ingredients, knead until a slightly sticky dough is formed.
    2. Cover and rise for 45 minutes.
    3. Preheat oven to 350°F.
    4. Give the dough several folds.
    5. Divide dough into 12 pieces.
    6. Roll each piece into an 18 inch rope.
    7. Form each rope into a pretzel shape.
    8. Bring 10 cups of water and 3/4 cup baking soda to a rolling boil. 
    9. One at a time, put pretzels in boiling water, let sit for 8-10 seconds, flip and boil for another 8-10 seconds, then remove from boiling water.
    10. Put pretzels onto a parchment covered baking sheet.
    11. Sprinkle pretzel salt onto pretzels.
    12. Bake pretzels for 30 minutes (no second rising).
    13. May brush pretzels with melted butter while they are fresh out of the oven.

    Source

  • Sourdough Corn Muffins

    Mix batter immediately before baking, takes about 45 minutes start to finish.

    Ingredients

    • 1 1/2 cups cornmeal
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1 1/2 teaspoons baking soda
    • 1 cup wet sourdough starter
    • 3/4 cup 0% greek yogurt
    • 3/4 cup water
    • 2 eggs
    • 1/4 cup butter melted
    • 3/4 cup parmesan cheese coarsely grated

    Method

    1. Preheat oven to 400°F.
    2. Put muffin liners in muffin pan.
    3. Mix all ingredients together in stand mixer using whisk attachment until a wet batter forms.
    4. Drop batter into muffin liners.
    5. Bake until toothpick inserted in centre of a muffin comes out clean (25-30 minutes).

    Source