Here are some delicious, healthy recipes from The BTG staff, members, family
and friends to help you add some flavour to your new, healthier lifestyle.
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Sourdough Discard Biscuits
WOW - these were good! Best biscuits I’ve ever made, uses up some sourdough starter discard, and super easy as well.
Be warned, though - these are delicious for a once-in-a-while treat, but they have a LOT of butter in them, so shouldn’t be a regular feature. You will want them to be though…LOL!
This recipe is adapted from this one from King Arthur Baking Company, but modified to be proportional to the amount of discard sourdough starter you have on hand, and with some additional notes on the method I used.
Sourdough Ligurian-Style Focaccia
Inspired by the foccaccia made in Liguria by Samin Nosrat in Netflix’s “Salt Fat Acid Heat” (based on Nosrat’s book by the same name), this version is made using my trusty sourdough starter rather than packaged yeast.
Sourdough Sandwich Buns
Here’s the recipe for the sourdough sandwich buns I make for my family. Recipe makes 12 buns.
Sourdough Starter
After watching the Netflix 4-part series "Cooked", based on the book by Michael Pollan of the same name, I got the itch to try making long-fermented sourdough bread to provide my girls with a healthier option for their school sandwiches (here's a good article that lays out the basics of why long-fermented sourdough is healthier, and here's another talking a bit about artisan breads, bakeries and sourdough benefits as well). The only ingredients in the bread I make now are water, flour, and salt.
Anyway, long story short, after playing around with a couple of different sets of instructions on how to get your own starter going, I settled on this method for starting and maintaining the starter (also known as "levain"), and have successfully done this for a couple of years now.