Sourdough Carrot Cake
Delicious, easy to make, and most importantly GUT FRIENDLY!
Ingredients
CAKE:
4 large eggs
164 grams coconut oil
400 grams sugar
3g molasses
115 grams sourdough starter
20 grams vanilla extract
5 grams almond extract
240 grams all purpose flour
20 grams corn or arrowroot starch
10 grams baking powder
5 grams baking soda
5 grams salt
5 grams cinnamon
1 gram nutmeg
.5 gram cloves
250 grams grated carrots
100 grams chopped pecans
CREAM CHEESE FROSTING:
16 ounces cream cheese (softened)
115 grams butter (softened)
150 grams-300 grams powdered sugar (depending on how sweet you like your frosting)
15 grams vanilla extract
20 grams chopped pecans (for topping)
Directions
Make Your Cake:
1. Preheat oven to 350 degrees. Grease a 9×13 inch pan or line with parchment paper. Or line cupcake pans. (about 24 full size or 48 mini)
2. Grate carrots and chop pecans.
3. In a large bowl, whisk together eggs, coconut oil, sugar, molasses, sourdough
starter, vanilla extract, and almond extract.
4. In a separate bowl, mix the flour, starch, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.
5. Add the dry ingredients into the wet ingredients until just incorporated. DO NOT
over mix.
6. Gently fold in carrots and pecans.
7. Pour into prepared pan(s).
8. Bake in the preheated for 40-50 minutes. (or about 15-30 min for cupcakes) When a toothpick comes out clean when inserting, you know it is done.
9. Allow to cool before frosting.
Make Your Cream Cheese Frosting:
1. Whip cream cheese and butter in standing mixer.
2.. Slowly pour in confectioners’ sugar and vanilla.
3. Whip until nice and fluffy.
4. Frost cake or cupcakes when cooled completely.
5. Top with chopped pecans.
ENJOY!!
Sourdough Flour Tortillas
Delicious, versatile, and most importantly GUT FRIENDLY!
INGREDIENTS
420g All Purpose Flour
115 g Butter or Beef Tallow/Lard (At room temperature) *can sub coconut oil if vegan
200 g water
200 g sourdough starter (fed, unfed, or discard) *either way you are getting the probiotics in there!
16g Salt
INSTRUCTIONS
1. Whisk flour and salt together well in a large bowl. Mix in butter by hand. (or other fat you choose) Using your hands allows the fats to mix with the flour better than a spoon or mixer. Mix until it looks like wet sand.
2. Add the water and sourdough starter and mix with your hand very well until you have a well uniformed dough.
3. Dump the dough onto a floured surface and knead for a few minutes or until it is very smooth.
4. Split the dough into 12-24 pieces depending on how big you would like them.
5. Roll each piece in your hand in form a ball.
6. Cover with a very light kitchen towel. Let the dough rest 30 minutes and up to two hours. This depends on room temperature. (More time in cold temperatures and less time in warm temperatures)
6. Roll out each ball as thinly as possible. I use a tortilla press and finish them with a wood dough roller.
7. Heat a cast-iron pan to medium-high. (Make sure it is fully heated before cooking tortilla) No oil necessary on the pan. Depending on the size, cook each side of the tortilla for 30-90 seconds. Watch for them to puff up like a disc. (the first tortilla might not puff all the way, that’s normal)
8. Remove Tortillas from heat. Allow to cool.
9. Serve immediately or store them in an airtight bag or container at room temperature for up to 2
days. Can be stored in refrigerator for 1 week or freeze for up to 3 months.
Blueberry Goat Cheese Sourdough French Toast
INGREDIENTS
6 large Eggs
1 1⁄2 cups Half-and-Half or Milk of your choice
3 Tablespoons Vanilla Extract
1 teaspoon Almond Extract
1 Tablepoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Clove
Pinch of Salt
6 Slices (1+ inch thick) Blueberry Goat Cheese Sourdough Bread (or bread of your choice)
Unsalted Butter (for frying)
Pure Maple Syrup, for serving (optional)
Powdered Sugar (optional)
Fresh Berries (optional)
INSTRUCTIONS
Whisk together eggs, cream, vanilla, almond extract, cinnamon, nutmeg, clove, and salt in a medium bowl; set aside.
Place sliced bread in a shallow baking dish large enough to hold bread slices in a single layer.
Pour the milk mixture over the bread in the baking dish. Soak 10 minutes. Then flip and soak 10 more minutes.
Heat butter in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 4 minutes per side. Serve immediately or place on wire rack in warm oven until ready to serve.
Serve with powdered sugar, maple syrup, fresh berries, or topping of your choice!
Enjoy!
NOTE: I will be posting a recipe for Blueberry Goat Cheese Sourdough soon!
TIP: You can cut bread extra thin and place some blueberries and goat cheese in between two slices for a STUFFED Blueberry Goat Cheese French Toast :)
Sourdough Apple Fritter Balls
This recipe is by mandyjackson link here for original recipe!
*See Emma Lee’s notes below for my personal variations*
Apple fritters made with sourdough discard! These are crisp and flavorful all on their own, but the glaze really takes them to the next level.
Makes about 12-18 fritters, depending on the size of your spoonfuls.
INGREDIENTS
1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
Pinch of nutmeg
1⁄3 cup milk
1⁄2 cup sourdough discard
1 egg
1 teaspoon vanilla
1 medium apple, peeled and diced small (about 1 1⁄2 cups of diced apple) - see note
For the Glaze
1 cup powdered sugar, sifted
2 tablespoons milk
1 teaspoon vanilla
INSTRUCTIONS
1. Combine the flour, sugar, bakingpowder, salt, cinnamon, and nutmeg in a medium bowl.
2 Whisk together the milk, discard, egg, and vanilla in a large bowl.
3. Stir in the dry ingredients until just a few spots of dry flour remain. Fold in the diced apple.
4. Heat 1 1⁄2-2 inches of oil in a high-sided skillet or Dutch oven to 350-375 degrees.
5. Carefully drop spoonfuls of batter into the oil, being careful not to overcrowd. You'll want to monitor the temperature of your oil to make sure it doesn't drop below 325 or rise above 375 - adjust the heat of your burner accordingly. Cook 1-2 minutes per side, until golden brown and cooked through. Remove to a plate lined with paper towels. Continue cooking in batches until all the batter has been fried.
6. In a small bowl, whisk together the powdered sugar, milk, and vanilla.
7. Dip the warm fritters into the glaze and set on a rack to drip.
Fritters are best when they're still warm, but are also delicious at room temperature!
NOTES
Apple Variety - You can use any apple you like/have here. I especially like sweet apples
(honey crisp, gala, fuji), but more tart apples (Granny Smith, pink lady) will work just as well.
If it works better for your schedule, you can mix the fritter batter (omit the apples) ahead of time and store in the fridge up to 12 hours, until ready to cook. Stir in the apples, and proceed with the recipe!
EMMA LEE’s NOTES
I like to weigh my ingredients for accuracy, so I will be revising this soon to show (grams) too. In the meantime feel free to use a conversion chart to find correct weights.
I add 1 tsp of almond extract and a pinch of nutmeg to glaze for a more classic flavor.
SourJoe Pumpkin Bread with Chocolate Chips
INGREDIENTS
Wet Ingredients
500g Pumpkin Puree
200g Sourdough Starter Discard
130g Coconut Oil
300g Sugar
30g Molasses
2 Large Eggs (or Flax Egg to make recipe Vegan)
10g Vanilla Extract
4g Almond Extract
Dry Ingredients
200g All Purpose Flour
6g Baking Powder
4g Baking Soda
25g Corn Starch
8g Salt
10g Ground Cinnamon
1g Ground Nutmeg
1g Ground Ginger
>1g Ground All Spice
>1g Ground Cardamom
>1g Ground Clove
10 oz (286g) Chocolate Chips
INSTRUCTIONS
Preheat oven to 350°F.
Line a 9x13 inch baking dish with parchment paper.
Whisk wet ingredients in a large bowl. Set aside.
Whisk dry ingredients in a medium bowl.
Add dry ingredients into the wet ingredients. Mix until just combined, with no lumps remaining.
Add 3/4 of the Chocolate Chips. Gently mix.
Pour batter into baking dish.
Bake for about 25-35 minutes or until a toothpick comes out clean when put into center.
ENJOY!
-Emma Lee :)
Sourdough Passion Fruit Lemon Bars
INGREDIENTS
For the Crust
1 cup unsalted butter (227g)
3/4 cup sugar (151g)
1/3 cup sourdough starter active starter or unfed discard from the fridge (76g) 1 teaspoon vanilla extract (4g)
1 teaspoon salt (6g)
1 package of graham crackers, ground up (180g) 1 cup all purpose flour (125g)
For the Passion Fruit Lemon Filling
6 large eggs
2 cups granulated sugar (402g)
1⁄2 cup sourdough starter (115g)
1 tablespoon lemon zest about 2-3 lemons
1 cup lemon juice 4-8 lemons depending on size (250g) Passion fruit juice, pulp & seeds (roughly 4 medium passion fruits) 1⁄2 teaspoon salt (3g)
INSTRUCTIONS
Preheatovento350°F.
Line a 9x13 inch bakingdish with parchment paper. (The edges of the parchment paper should come up the sides of the pan on two opposite sides. This will let you lift the lemon bars easily from the pan after baking). Set aside.
Melt butter and add to medium sized bowl.
Add sugar. Mix well.
Add the sourdough starter, salt and vanilla and mix until combined.
Slowly add the graham cracker crumbs and flour. Mix until just combined.
Press the dough evenly into the bottom of the prepared baking pan to form the bottom layer of crust.
Bake the crust for 20-30 minutes or until starting to turn goldenbrown.
Prepare the Lemon Filling
In a large bowl, whisk together the filling ingredients (eggs, sugar, sourdough starter, lemon zest, lemon juice, passionfruit, and salt) until smooth.
Pour the mixture over the crust while still warm from the oven.
Reduce heat in oven to325°F.
Bake the lemonbars for 20-25 minutes or until the mixture is just fully set. It should wobble but not appear wet when done.
Allow to cool in pan completely at room temperature (about 45 minutes to 1 hour).
Use parchment paper to gently lift the bars from the pan.
Cut the bars into approximate 2 inch squares and serve.
Recipe inspired and adapted from https://foragersofhappiness.com/wprm_print/sourdough-lemon-bars 
Sourdough Starter Instructions
Hey! Thank you for starting your sourdough journey with me! As you can see the items below are linked to my amazon affiliate account and this allows me to offer my starter and my instructions for free! You certainly don’t have to use the links for purchases, especially if you already have what you need, it is just a small way for me to fund my dream of starting a sourdough business someday :)
Items you will need for the starter
Items you will need for making sourdough
Bowl scraper (optional but it makes life easier)
Banneton Bread Proofing Basket (optional, you can use a towel lined bowl instead, but I think the banneton creates a better crust on the sourdough)
Dutch Oven (this one will last you FOREVER)
Instructions
Place jar on scale and make sure it is zeroed and set to grams.
Add starter to jar.
Add equal amounts of water to jar. (Example: if you add 40g of starter, add 40g of water)
Mix very well.
Add lid and let activate for 12-24 hours depending on climate. (Shorter time for warm climates, longer time in cold climates)
After first activation period, it is time to feed your sourdough.
Place a clean jar on scale.
Combine equal parts of your new starter and water. (I usually do 40g/40g) Mix very well. Note: you can either dump the extra starter, or there are several recipes online that call for “sourdough starter dump”. Dump brownies or pancakes recipes are my favorites.
Add equal parts bread flour to jar and mix very well, being sure to scrape all the sides down. (Make sure you are adding the same amount of flour that you have added starter/water. Example: 40g starter/40g water/40g flour)
Add lid and let ferment 12 to 24 hours.
After 3 more feeding your starter will be ready to use!
Repeat this feeding every 12 to 24 hours or once per week if jar is left inside refrigerator. (Only refrigerate after first few feeding to get it activated) If leaving inside refrigerator, remember that it has gone dormant so you will want it to come to room temperature before feeding.
Don’t hesitate to ask me any questions! I will be adding my favorite sourdough recipe soon!
TIPS AND TRICKS
If you starter seems weak, here are some ways to strengthen a sourdough starter:
Feed more often: Feed your starter more frequently, ideally when it's close to its peak. You can try feeding it up to three times a day, but you should go back to once or twice a day after a couple of days.
Use the "Peak-to-Peak" method: Feed your starter shortly after it peaks, three or four times in a row. This method carries over the most yeast cells into the next feeding.
Use a higher flour to water ratio: A thicker consistency is better for yeast growth. You can try a ratio of 1:2:2, where you double the amount of water and flour you feed your starter. I’ve even done 1:5:5 and 1:10:10 to give that good bacteria extra food.
Use whole grains: Add more whole grains to each feeding. You can also try using rye flour, which some say is especially good for strengthening a starter. NOTE: Changing the flour will change the flavor of your sourdough, I usually stick with bread flour for a San Francisco Style Sourdough.
Keep it warm: Maintain a temperature of 74–76°F (23–24°C) or warmer.
Discard half: Discard half or more of the starter each time you feed it. (Great for using in Discard Recipes)
Use a larger jar: If your starter is flowing out of the jar, it might be too small.
There will be an updated recipe and instructions on our website in a few days. We will send an email with a link to that when it is ready.
Peace, love and sourdough!
-Emma Lee and Joe
Sourdough Bread Recipe
HIGH-HYDRATION SOURDOUGH
This is my FAVORITE recipe by Emilie Raffa
*See notes below for my variations*
BAKER'S SCHEDULE
Thursday and Friday: Feed your starter until bubbly and active.
Saturday Evening: Make the dough and let rise overnight.
Sunday Morning: Shape the dough, let rise again, score, and bake.
50 g (¾ cup) bubbly, active starter
375 g (1½ cups plus 1 tbsp) warm water
500 g (4 cups plus 2 tbsp) bread flour
9 g (1½ tsp) fine sea salt
NOTE: In baker's terms, hydration is the total amount of water (or liquid) divided by the total amount of flour.
This dough is considered high hydration at 75% and is a wet dough. Low-hydration doughs, which are drier and have smaller holes, fall in the 50% to 68% range.
MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Mix to combine, then finish by hand to form a rough dough. Cover with a damp towel and let rest for 1 hour. Replenish your starter with fresh flour and water, and store according to preference. After the dough has rested, work it into a ball, about 15 to 20 seconds.
BULK RISE: Cover the bowl with a damp towel and let rise overnight at room temperature, about 8 to 10 hours at 70°F (21°C). The dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.
SHAPE: In the morning, coax the dough onto a floured surface. Dimple the dough all over with floured fingertips. Gently shape it into a round and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch
(20-cm) bowl or proofing basket with a towel and dust with flour. Using a bench scraper, scoop up the dough and flip it over so that the smooth side is facing down. Shape it again, and then flip it back over.
Cup the dough and gently pull it toward you in a circular motion to tighten its shape. Place into your lined bowl, seam side up.
SECOND RISE: Cover the dough and refrigerate for 1 hour to set its structure. Note: You can chill this dough for up to 6 hours or more. When ready to bake, let sit at room temperature while the oven heats up.
Preheat your oven to 500°F (260°C). Cut a piece of parchment to fit the size of your baking pot.
SCORE: Place the parchment over the dough and invert the bowl to release. Dust the surface with flour and rub with your hands to coat. Using the tip of a small knife or a razor blade, score the dough any way you'd like. Use the parchment to transfer the dough into the baking pot.
BAKE: Place the pot on the center rack, and reduce the heat to 450°F (230°C). Bake the dough for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes.* Lift the loaf out of the pot, and bake directly on the oven rack for the last 10 minutes. Cool on a wire rack for 1 hour before slicing.
This loaf will stay fresh up to 1 day stored at room temperature in a plastic bag.
NOTES:
*I usually double this recipe so it makes 2 loaves at a time.
*I bake for 30 min with the lid on and 20 min with the lid off.
*For an extra soft texture, I like to use 1/2 All Purpose Flour and 1/2 Bread Flour