Sourdough

SOURDOUGH from Cultures for Health

Instructions:
1. The night before you plan to make the pancakes combine starter, pumpkin puree,
water, and flour in a large plastic or glass bowl. Cover and let rest overnight at room
temperature.
2. The next morning mix in eggs, maple syrup, melted butter, baking soda, salt and
pumpkin pie spices until just combined.
3. Pour onto hot skillet and cook over medium-low heat until bubbles form and edges
start to set up. Flip and cook a few more minutes until done.
4. Serve hot with butter, maple syrup, honey, or other sweet toppings.

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SOURDOUGH from Cultures for Health

Sourdough Waffle Recipe

Ingredients:

 1-1/4 cup flour (more or less, to get the right consistency to the batter)
 2 teaspoons baking powder
 1/4 teaspoon baking soda
 1/2 teaspoon salt
 1 tablespoon rapadura, Sucanat, honey, or maple syrup
 1 egg
 1 cup fresh sourdough starter
 1/4 cup coconut oil (melted) or sunflower oil
 3/4 cup milk (can substitute coconut milk)

Instructions:

1. Preheat waffle iron.
2. In a large bowl, mix the dry ingredients. In a separate bowl beat the egg then mix in

the sourdough, oil, and milk.
3. Combine the wet and dry ingredients just until the dry ingredients are moistened.

Add flour if necessary to thicken, or milk to thin. Do not over-mix!
4. Pour 1/4 to 1/2 cup of batter on the waffle iron. Cook until golden brown.

Makes about 4 servings.

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SOURDOUGH from Cultures for Health

ROLLS

Multigrain Sourdough Bagels

Ingredients:

 3/4 cup steel-cut oats
 1/2 cup millet
 2 cups warm water
 2 tablespoons whey, lemon juice, or apple cider vinegar
 3 tablespoons butter (or other healthy fat)
 1/4 cup honey
 1-3/4 cup milk, kefir, or thin yogurt, warmed slightly
 1/2 cup sunflower seeds
 2-1/2 cups fresh spelt or wheat sourdough starter
 3 to 3-1/2 cups spelt flour (can use regular wheat)
 2 teaspoons Celtic sea salt

Instructions:

1. Rinse millet; place millet and oats in medium-size bowl. Cover with 2 cups of warm
water and stir in whey or other acid. Cover and let stand 8 hours or overnight. Do not
drain.

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2. In a small saucepan heat milk and butter over low heat just until butter is melted. Stir
in honey. Do not boil; just heat gently.

3. Place sourdough starter in a large bowl. Stir in soaked grains, milk mixture, salt, and
sunflower seeds. Stir in enough flour to make a stiff dough. Pour out onto a smooth
surface and knead, adding more flour if necessary, until dough is elastic. (You can
also use a heavy-duty stand mixer for this step.)

4. Shape dough into a ball and place in a buttered bowl. Cover and let rise until
doubled, anywhere from 2 to 4 hours or more (may take 8 hours), depending on a lot
of variables. You can also refrigerate it at this point and let it rise slowly in the
refrigerator for 24 to 48 hours. (Cover with parchment paper, then plastic wrap).

5. When ready to shape and bake, put a large pot of water on to boil. A 5- to 8-quart size
works well. Add 1 tablespoon of salt to the water once it reaches a boil. Reduce heat,
cover and let simmer until bagels are shaped.

6. Punch the dough down and divide into 16 pieces about the size of large lemons. Roll
into balls, using thumbs to “tuck” dough in tightly. Place your index finger in the
middle of the ball and make a hole; carefully stretch into a bagel shape.

7. Drop 4 bagels at a time into the pot of simmering salted water. Increase the heat to
keep water gently boiling. Wait until they rise to the surface, then use a skimmer or
spatula to remove from water. Place on a parchment-lined baking sheet.

8. Brush tops of bagels with egg white wash (1 egg white whisked with 1 tablespoon
water). Place in preheated 400°F oven. Bake about 20 to 25 minutes. Check after 20
minutes to make sure they are not getting too brown.

Makes about 16 (4 to 4.5-ounce) bagels.
Note: These freeze very well.

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SOURDOUGH from Cultures for Health

Sourdough Rye Rolls with Cheddar Hearts

Use a traditional sourdough starter to make these delicious dinner rolls with a surprise
center.
Ingredients:

 2 cups fresh sourdough wheat or rye starter
 1-1/2 cups cool water
 3 tablespoons dark molasses
 2 teaspoons salt
 2 teaspoons caraway seeds
 1 cup rye flour
 2-1/2 to 3 cups whole wheat Flour
 12 ounces raw sharp cheddar cheese, cut in 1-inch squares
 1 tablespoon potato or arrowroot starch
 1/4 cup warm water
Instructions:
1. Mix the fresh sourdough starter with water in a large bowl. Stir in molasses, salt, and

caraway seeds. Stir in rye flour and enough of the wheat flour to make a “shaggy”
dough. Turn dough out onto a smooth surface.

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2. Knead, adding more whole wheat flour as needed, until the dough is smooth and
elastic. Place in a buttered bowl, cover with a tea towel, and let rise at room
temperature 4-8 hours.

3. Punch dough down, pour out onto a smooth surface, and divide dough into about 12
even pieces. Form each piece of dough into a disk shape, about 4 inches in diameter.
Place a square of cheese in the center of the disk, then wrap the dough around the
cheese and form into a smooth ball.

4. Place the balls of dough on a parchment-lined baking sheet. Cover with a tea towel
and let rise 45 minutes to 1 hour. Meanwhile, preheat oven to 400°F (375°F for
convection) and mix the potato starch with 1/4 cup water. (This will be brushed on
the rolls.)

5. When rolls have nearly doubled in size, brush the tops with the starch water. Place
the baking sheets in the hot oven. Bake for 15 minutes, turn pans 180° halfway
through the baking time (to ensure they all bake evenly), and brush rolls with starch
water again. Bake another 15 minutes or until nicely browned.

6. Remove from oven and cool on a wire rack. Don’t be surprised if some of the cheese
melts out of the buns onto the baking sheet. If you like, you can scoop up the melted
cheese and stuff it back into the buns where it escaped. These are best eaten the
same day they are baked, but they freeze well and can be reheated in a toaster oven
to soften their cheese hearts.

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SOURDOUGH from Cultures for Health

Whole Wheat Cinnamon Raisin Rolls

Ingredients:
 2 cups fresh sourdough starter, either whole wheat, white, or spelt
 1 cup water, room temperature
 2 teaspoons salt
 2 teaspoons cinnamon
 1/4 cup honey
 1/2 cup walnut pieces (chop if pieces are very large)
 1 cup raisins
 1 cup unbleached white flour
 3 to 4 cups whole wheat or spelt flour

Instructions:
1. In a large bowl combine starter and water. Stir in honey, salt, 1 cup of unbleached
flour, and cinnamon. Fold in raisins and walnuts. Stir in about 2 cups of whole wheat
flour (until dough is too thick to mix by hand), then turn out onto a smooth surface and
knead, adding additional flour as needed, until dough is elastic, about 10 minutes.
2. Place dough in a buttered container (either glass or plastic). Cover and let rise until
doubled. This may take anywhere from 2 to 8 hours, depending on the room

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temperature. A longer rise time is preferable. You can also refrigerate the dough for
up to 24 hours at this point.
3. When doubled, punch down and divide dough into sixteen pieces. Shape each piece
into a ball. Place 8 balls of dough onto each of 2 greased baking sheets; cover with a
cotton tea towel, and let rise until doubled, about 30 to 45 minutes (longer if dough
was refrigerated). When rolls have doubled in size they are ready to bake.
4. Bake in a 400°F oven for 20 minutes, until golden brown. Cool on a wire rack. Makes
a great lunchbox snack spread with cream cheese.

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