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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

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Recipes That Use Pre-made Or Leftover Sourdough Bread

Sometimes I’m baking so much that there will be leftover bread from the previous loaf. When this happens I just throw the heels and leftovers in a bag in the freezer. Every time I have a old piece of bread I add it to my freezer stash. I use this leftover bread to make bread crumbs!

To Make Bread Crumbs – Spread out the frozen heels and leftover pieces of bread on a baking sheet and defrost them at room temperature. It’s okay if they dry out a little. In fact it is better. That is why I always freeze the bread prior to making crumbs. Frozen bread is always drier after being defrosted.

Tear the defrosted bread into bite size chunks and place them in your food processor. Pulse the food processor until the crumbs are small and uniform in size. For stuffing or dressing you can leave the crumbs larger, but if you want to use the crumbs like panko make sure they are small and uniform.

 

Sourdough Stuffing With Mixed Mushrooms, Spicy Sausage And Thyme

 Sourdough Stuffing With Wild Mushrooms, Spicy Sausage and Thyme

 

Fresh tender Parmesan and sourdough chicken strips cooling on a wire rack.

Parmesan And Sourdough Crusted Chicken Strips – Fried In Healthy Avocado Oil

 

Page Guide

Page 1. Intro
Page 2. What Is Sourdough?
Page 3. Bread Terminology
Page 4. Why Eat Sourdough?
Page 5. Tools
Page 6. Starter Recipe
Page 7. Fresh Starter vs. Discard
Page 8. Starter Hydration & Feeding
Page 9. Favorite Recipes
Page 10. Troubleshooting Sourdough
Page 11.  Starter Insurance Policy
Page 12. Using Stale Bread
Page 13. Recipes You Don’t Want To Miss
 
Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
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Sweet And Buttery Sourdough Pie Crust - Traditionally Fermented For A Nourished Diet
Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
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Parmesan And Sourdough Crusted Chicken Strips - Fried in Traditional Fat

Lina Herzer

Monday 3rd of August 2020

Hello, what a perfect site about sourdough! I am mainly interested in making the crackers for now. When I create the starter, can the discard from day 1 and onwards be saved in the fridge until I have enough to make a tray of crackers? or do I have to wait until day 14, discard? So on day three I would have 300grams of discard collected.Hope that makes sense. Thank you!

Butter For All

Monday 3rd of August 2020

Hi Lina!

It makes perfect sense. I usually recommend people start saving discard after around day 7, if and only if there is some significant growth and activity. You don't want to be keeping and using the starter before it's balanced correctly. It just won't taste good, especially if it's very sour, which is typical in the beginning until you cultivate the yeast!Get your starter going first, then when it starts doubling regularly it will be ready to use in all the recipes!

Hope that helps!

Courtney

Ed

Sunday 26th of July 2020

Hi what's the difference between using brewer's yeast, or Fleischman yeast as against preparing the sourdough starter?

Athena Engel

Thursday 23rd of July 2020

I love your revamped site!! It’s so clean and fresh!! I have a question about my starter. I was given a 50% starter. I absolutely love it!! It is so relaxing to knead it while feeding, it’s easy to work with, I can let it sit in my fridge and rise so it doesn’t die in my hot home (90-95 degrees) and isn’t nearly as messy. I have one HUGE problem, however. I cannot find recipes that use it. Is there a way to use my starter in your recipes? All of yours look so darn good, I would really like to make them.

Monika

Thursday 9th of July 2020

Please help me my sourdough bread always comes out sour . i did float test . how can i get no sour sourdough bread . Thanks

Butter For All

Saturday 11th of July 2020

Hi Monika,

You need to work on your starter. Feed it every 12 hours to help balance the bacteria to yeast. A bacteria heavy starter will be more sour. You want to encourage the yeast by feeding it more often. Watch this video where I explain how this works - https://youtu.be/M2w1f5sjAvc

Hope it helps,

Courtney

Beth

Thursday 9th of July 2020

Hi thank you for sharing. Is there anyway to print all the pages in one document without cutting and pasting?

Butter For All

Saturday 11th of July 2020

Hi Beth,

I don't have this available to print at this time. But I may create a PDF in the future since I've had a lot of requests! Get on my mailing list and I'll make sure you get notified when it becomes available. Thanks for the feedback!

Courtney

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