Cheese & Chive Sourdough Scones

Our herb garden is so pretty at this time of year. All the herbs are blooming and the chive flowers are particularly beautiful.

This is a really quick easy recipe that I make up for the children’s lunchboxes or after school snack. Sometimes we have this for lunch with some hummus, pesto and salad.

Recipe makes 8 scones

Ingredients

1 cup / 170g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate/ bread soda

1/3 cup / 50g cold butter diced

3/4 cup / 50g grated cheese

1 - 2 tablespoons chopped chives

1/2 cup / 125g sourdough starter

2 eggs

Method

  • Preheat the oven to 180oC or 350o F.
    Place flour, baking powder, baking soda in a medium bowl and stir to combine.

  • add butter and rub in until mixture resembles bread crumbs. Add cheese and chives.

  • in a jug or small bowl, mix together sourdough starter and 1 egg.

  • add the starter and egg mixture into the dry ingredients until the mixture comes together.

  • tip the mixture out onto a lined baking tray. Form into a circle and press down or flatten slightly into a round disc. Using a knife cut the circle into 8.

  • Separate the scones. whisk the other egg and brush the top of the scones and add extra grated cheese.

  • bake in the middle of the oven for 15 - 18 mins until scones are slightly browned and hollow when tapped on the bottom. Remove from the oven and leave to cool.

  • Enjoy !!!!




Sourdough Banana Bread

Now the kids are back to school. Its back to lunchbox prep and baking for me. One thing they love to take in is Banana bread. I usually make mine with spelt flour and maple syrup and have been testing a recipe that can use up the sourdough discard.

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You will need:

2 cups / 250g spelt or plain all purpose flour

1/2 teaspoon baking /bicarbonate of soda

1/2 teaspoon salt

1/2 cup / 113g softened butter

1/2 cup / 100g soft brown sugar

1/2 cup / 100g demerara or raw cane sugar

2 large eggs

1 teaspoon vanilla extract

3 large bananas mashed

1 cup / 250g sourdough starter/ discard

METHOD

  1. Preheat oven to 180oC / 350oF. Grease and line standard size loaf tin.

  2. Placed softened butter and sugar into a medium to large mixing bowl and mix until well combined. Add in eggs, vanilla and mashed banana and mix until combined.

  3. Add in flour, baking soda, salt & sourdough starter/discard and mix until combined. Spoon or pour into baking tin and bake for 55 - 60 minutes or until skewer comes out clean.

  4. Leave to cool in tin, remove from tin and enjoy.

Sourdough Pretzels

The children love these Pretzels, quick and super simple as always and a great addition to the school lunchboxes.

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You will need:

50ml water

115g sourdough discard (unfed)

30ml milk (I used oat milk)

10g sugar

10g melted butter / sunflower oil

1 teaspoon salt

200g strong bread flour

1 teaspoon baking soda

1 egg, beaten

Everything bagel seasoning - See below for other uses for this seasoning

2 tablespoons back sesame seeds

2 tablespoons sesame seeds

1 tablespoons poppy seeds

1/2 tablespoon garlic granules

1/2 tablespoon onion powder

1/2 tablespoon sea salt flakes ( I used Maldon)

Mix all together and place into an airtight spice jar / container.

METHOD

  1. In a mixing bowl whisk together the water, sourdough discard, milk., sugar and melted butter / oil.

  2. Add flour and salt and knead for 3 - 5 minutes or until dough is smooth & forms a ball.

  3. Place into a lightly oiled bowl and cover with tea towel and leave to rise for 2 hours or until it has almost doubled in size.

  4. Divide dough into 6 pieces. Roll each each out into a long strip approx 22 - 25 cm and fold into pretzel shape and place onto a lined baking sheet.

  5. Preheat oven to 220oC / 450oF and bring a large pot of water to the boil. Once the water has boiled, add the baking soda to it and boil each pretzel for 1 - 2 minutes or until they float to the top of the water.

  6. Remove pretzels and place onto lined baking sheet. eat griddle pan or pan on high heat. Brush with beaten egg and top with everything bagel season.

    N.B - If you don’t like this seasoning, top with your favourite toppings.

  7. Bake in the middle of the oven for 12 - 15 minutes until lightly browned.

  8. Enjoy with butter, cream cheese or buffalo dip.

KITCHEN TIP

You can use this everything bagel seasoning on

  • popcorn, eggs, avocado toast, salad topper, guacamole, noodles/stir fries.

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Sourdough Crepes

Here is a super quick crepe recipe that doesn’t need to be left to rest so can be made as soon as the batter is ready.

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Recipe makes 6 medium sized crepes

You will need:

1 cup / 250g sourdough starter discard

3 eggs

3 tablespoons melted butter

1/2 cup/125ml milk - I used oat milk.

Butter to cook

Filling of your choice.

METHOD

  • Put all ingredients in a medium or large mixing bowl. Whisk until combined.

  • Heat Pan and add a small bit of butter to the bottom of the pan.

  • Ladle the mixture into the pan and swirl around until it covers the base of the pan. Cook until the edges are crisp.

  • Flip Crepe over and cook for a minute or so until cooked and repeat until you have finished your batter.

  • Enjoy with your favourite toppings.

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Chocolate Sourdough Pancakes

Here is another quick easy delicious way to use up your sourdough starter discard.

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You will need:

2 cups of flour

1 teaspoon baking powder

1 teaspoon bread or bicarbonate of soda

2 - 3 tablespoons cocoa powder

A pinch of salt

1 cup / 250g sourdough starter discard

2 eggs

4 tablespoons / 50 g melted butter or vegetable oil

2 tablespoons maple syrup

2 cups / 454g oat milk

to serve : maple syrup,Chocolate sauce, fruit & any of your favourite toppings.

Method

• Mix flour, baking powder, cocoa, bicarbonate of soda and salt in a medium sized mixing bowl.
• Mix sourdough starter, eggs, maple syrup and milk in a large jug.

• Add wet ingredients to dry ingredients and mix until combined. Then add melted butter.

• Ladle mixture onto hot plate or pan and cook in batches. Enjoy with some chocolate sauce, maple syrup and your favourite toppings.

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Soft Sourdough ToRtillas

The kids love tortillas and it’s something that I had always bought when I did our grocery shopping.

This is another simple recipe using sourdough discard. I have made them straight away so If you can’t wait they are still delicious. I have also made the dough and left it to rest for 4 hours at room temperature or overnight in the fridge and these yielded the softest result.

They are really tasty served warm along with your favourite fillings for lunch, served along side breakfast or dinner.

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Makes 4 - 6 depending on size

you will need

1 cup of plain flour

1/2 cup of rye or other flour

1/4 tsp salt

1/4 tsp baking powder

2 tablespoons sunflower oil

1/4 cup sourdough starter

1/2 cup warm water

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•Mix all the ingredients in a medium sized bowl. Leave to rest for 20 mins then divide the dough and roll out into thin rounds .

•Heat a medium to large frying pan on high heat until smoking and place tortilla in the pan until bubbles appear on the opposite side, flip over and cook approx 30 seconds to one minute per side, keep an eye on them so that they don’t burn.

• Once cooked rub with butter and enjoy.

Sourdough waffles

I am really loving the wonderful world of Sourdough and exploring all the delicious things to make with the sourdough discard.

These Waffles are simple to make and really tasty.

Makes 7 - 8 depending on the size of your waffle iron.

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Sourdough Waffles

You will need:

2 cups of flour

1 teaspoon baking powder

1 teaspoon bread or bicarbonate of soda

A pinch of salt

1 cup / 250g sourdough starter discard

2 eggs

4 tablespoons / 50 g melted butter or vegetable oil

2 tablespoons maple syrup

2 cups / 454g oat milk

to serve : maple syrups, fruit & any of your favourite toppings.

Method

• Mix flour, baking powder, bicarbonate of soda and salt in a medium sized mixing bowl.
• Mix sourdough starter, eggs, maple syrup and milk in a large jug.

• Turn on waffle iron.

• Add wet ingredients to dry ingredients and mix until combined. Then add melted butter.

• Ladle mixture into waffle iron and cook in batches. Enjoy with some maple syrup and your favourite toppings.

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Simple Sourdough Discard Scones

This is another recipe that I make using up the sourdough discard. Its quick and easy as always, the recipe makes enough for us to freeze half for another day.

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Makes 14

You will need:

1 cup / 250g sourdough discard

2 eggs

1 cup / 250ml oat milk plus extra to glaze

4 1/2 cups / 630g plain flour

2 tablespoons baking powder

6 oz / 170g butter, diced

90g coconut or brown sugar

METHOD

  1. Preheat oven to 180Oc. Line 2 baking sheets with parchment paper.

  2. In a medium size bowl add the flour, baking powder and sugar mix together and rub in the butter.

  3. In a large jug mix together sourdough starter, eggs and oat milk and mix until combined then add to the dry ingredients. Mix until just combined and all the flour is incorporated.

  4. Turn out onto a floured surface or and shape and cut out scones and place in baking trays.

  5. Brush the tops of the scones with milk and bake for 10 - 12 mins or until browned and when tapped they sound hollow.

  6. Allow to cool and enjoy with some butter and your favourite jam.


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