My Top 5 Sourdough Cookie Recipes by Make It Dough (2024)

FAQs

What is the secret to good sourdough bread? ›

What Is Bread Flour? Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Of course the amount of starter is actually a ratio in relation to the flour - so 50g of starter to 500g of flour will ferment at a much slower rate than 200g of starter to 500g of flour.

Substituting all purpose flour in a sourdough recipe that specifically calls for bread flour is not always an even swap. You'll need to REDUCE the total amount of water first. All purpose flour absorbs less water than bread flour, which can make the dough too sticky to work with otherwise.

What does baking soda do to sourdough? because it reacts with the acid from the sourdough starter to create carbon dioxide gas, which provides leavening. You don't want to add baking soda to the starter you are maintaining, because baking soda will raise the pH. The yeast will not grow unless the pH is around 3.5.

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

Preheat the oven to the desired temperature, typically between 425°F (220°C) to 475°F (245°C). Preheating the baking surface helps achieve a crisp crust. 2. Shape the sourdough: After the final fermentation and proofing, carefully shape your sourdough loaf into the desired form.

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap. This post aims to show you how you can bake a classic sourdough loaf with a little work and no fancy equipment.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

What size jar is best for sourdough starter? ›

If using a mason jar, I recommend a 32-ounce or 1-liter Mason jar to hold your sourdough starter. This sized jar will give your starter plenty of space to rise without the risk of overflowing.

You can keep a “peaked” starter in the refrigerator for about 12 hours (sometimes more), and still use it directly in your mix. You do not need to let it come up to room temperature. If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.

Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer. Experiment until you find the sweet spot, and take notes along the way.

Most “00” flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11 to 12%, similar to all-purpose white flour.

Why is my dough so sticky? This could merely be due to the flour you're using, some produce a sticky dough. In some bases the dough needs less water, in some case the dough is under, or over proved. However, if the loaf bakes well, that's all that matters and in which case, don't worry about sticky dough.

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

In my experience, the shortest final proof (at room temperature) that I prefer to do is one hour. The longest final proof (at room temperature) is about 3 hours. When going past 2-3 hours in a final proof, the crumb tends to get very gassy and opens up large gas bubbles with a longer countertop proof.

#5 — Add baking soda before shaping.

Add 1/2 to 1 teaspoon to a loaf's worth right before shaping into a loaf by sprinkling it on the dough, then folding it in, then shaping into a loaf, letting it rise, and baking it. (This is the method I use in our no-knead sourdough einkorn recipe; get it free here.)