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Category Archives for "Formulas"

Naturally Leavened Bomboloni (Doughnuts)

Recipe By Maurizio Leo     (with permission) “Naturally leavened bomboloni are essentially sourdough doughnuts (with no sourness). They’re also known as berliner, krapfen, ballen, pączki, donut, and many more names all over the world. It seems everyone at some point figured out that frying enriched dough was incredibly delicious. I’m sure glad they did. These bomboloni […]

Soft Hybrid Buttermilk Dinner Rolls

These rolls are soft and scrumptious. They are also hybrid rolls using both sourdough starter and commercial yeast. They can be started in the morning and ready for dinner that same day. Makes 24 rolls at 61/62 grams each (easier for the mixer to work this amount of dough) (or divide dough amounts in half […]

Pretzels!

When I attended the Quest for Sourdough workshop in St. Vith, Belgium (home of the only sourdough library), I filmed many of the bakers as they worked. Here are two videos showing how to shape pretzels and the dipping of the pretzel dough in food grade lye. Manfred Enoksson gave the demonstration. At the bottom […]

Pumpkin Spice Sourdough Cupcakes with White Chocolate Ghosts

Here is a sweet treat for the month of October! This easy, one bowl, recipe is a great way to use up leftover sourdough discard. I don’t know about you but this is the time of year baking really ramps up and I end up with lots of discard. These cupcakes are sturdy, lightly sweet […]

Easy Buckwheat Sourdough Pancakes

  Buckwheat Sourdough Pancakes – copyright Rochelle Greenway – Sept 2018 Makes approximately one dozen pancakes. 42 grams of butter (3 Tablespoons) 1 large egg 235 grams of sourdough starter discard (¾ Cup) 28 grams light brown sugar (3 Tablespoons) ½ tsp cinnamon 175 grams of whole milk (¾ cup) 1 tsp vanilla 68 grams […]

Homemade Sourdough Strawberry Ice Cream

Summer is in full swing and I can’t think of a better way to celebrate that than homemade strawberry ice cream! This ice cream utilizes a surprising ingredient, sourdough starter discard. You want discard that is no more than 12-24 hours after a feed so that it is not too sour. It gives the ice […]

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