Sourdough Oatmeal Chocolate Chip Muffins

It’s no secret I love sourdough! I am always trying to find new ways to use my sourdough starter in baking. Sure, I have my favourites, like these crackers, or these soft pretzels, but I’m always on the lookout for new uses.

When I realized that I needed to make some more sourdough bread, I was immediately looking for a new recipe to use with my discard starter. I hate throwing any sourdough starter away, so I think it’s a good plan to have some kind of recipe rotation of discard recipes that I can whip up when I need them.

This recipe was just what I needed. I had Paul peruse my Pinterest board (and I just minorly geeked out at my own alliteration… yay for being an English teacher!), and he said that these were the first things that sounded good. Perfect!

You can make these muffins with pantry staples. Also, if you are not a regular yogurt buyer, like me, just swap the yogurt out with more milk, or sour cream. I used sour cream, and added just a touch more sugar to offset the sour cream in the sourdough recipe.

These muffins take no time at all to make, and you can have fresh muffins on the table in less than an hour. Win-win!

Ingredients

Yield: 12-14 muffins

1 c. rolled oats
½ c. milk
½ c. plain yogurt
1 tsp. vanilla
½ c. sourdough starter
1/3 c. sugar
1½ c. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1/3 c. oil (I used canola)
1 egg, beaten
¾ c. chocolate chips

Preheat the oven to 400°F. Grease and flour a 12-cup muffin tin. Set aside.

In a large mixing bowl, combine the oats, milk, yogurt, and vanilla. Make sure oats are thoroughly combined. Set aside to soften while you prepare the rest of the ingredients. (You can also do this step before preheating the oven, if desired.)

Stir the sourdough starter and the sugar into the oat mixture.

In a small mixing bowl, combine flour, baking powder, baking soda, and cinnamon, and salt. Whisk until combined.

Stir oil and egg into the oat mixture, and combine well.

Fold in dry ingredients until just mixed, then add the chocolate chips, and fold in again.

Spoon batter into the prepared muffin tin. For huge muffins, evenly divide all batter into muffin cups. I wanted normal-sized muffins, so I spooned about ¼ cup of batter into all cups. I had batter left over, (about 2 muffins worth), so I just greased a large ramekin, and made 1 jumbo muffin.

Bake in the preheated oven until golden brown, about 20-25 minutes. Remove from muffin tin and cool on a wire rack.

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Sourdough Biscuits

Who doesn’t love a biscuit warm from the oven slathered in butter? This girl right here has a huge soft spot for warm biscuits and butter. Because I’m not from the South, I love just butter, not gravy on my biscuits.

My faithful readers also know that I’m always on the hunt for a new sourdough recipe, and especially ones that use the discard starter, instead of fed, active starter. I’m a busy lady! I can’t always remember to take out my starter the night before and feed it!

I found this recipe, and it looked perfect. It was extremely easy to whip together, and took me less than 10 minutes until I had biscuits in the oven. All in all, a biscuit recipe that takes less than half an hour to come out of the oven? Yes, please!

Now, you can taste the sourdough flavour in this recipe, so if you like a little bit of sweetness in your biscuits, I recommend drizzling on some honey or covering your biscuits in jam. Still, they are tall, fluffy and light, and a perfect way to welcome the day!

Ingredients

Yield: 8 biscuits, approx. 3 inches wide

1 c. flour
½ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
6 tbsp. butter, cold and sliced into cubes
1 c. unfed sourdough starter, straight from the fridge
2 tbsp. butter, melted, for finishing

Preheat oven to 425°F. Line a baking tray with parchment paper, set aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Cut in the cold butter until mixture resembles coarse crumbs.

Add the sourdough starter, and mix using a wooden spoon until mixture comes together. Knead in the bowl a few times until cohesive, then turn out onto a work surface and pat down, until the dough is in an even layer.

Using a biscuit cutter, or a glass with the rim dipped in flour, cut out biscuits, as many as you can, from the dough. Don’t turn the cutter, as that seals off the edges and your biscuits may not rise as much.

Reform the dough, working with it as little as possible, and re-cut the dough, placing the cut biscuits on the prepared baking tray. With the last scraps, hand form the last biscuit.

Bake in the preheated oven for 12-15 minutes, or until biscuits begin to brown on the edges. When the biscuits come out of the oven, brush the tops with the reserved melted butter, and sprinkle kosher salt on top, if desired.

Serve warm.

Sourdough Pasta

Wow. It’s been almost three weeks since I’ve posted. Let me update you with what has been happening, because there has been a LOT of changes in my life since my last post.

Okay! The craziest part of the last few weeks is that I got a teaching job! But I’m getting ahead of myself. Paul went camping for a few days. During that, my mom came down to visit, and Paul came back from camping for a day to go to a wedding we were invited to. After he went back to his camping site, I heard that there was a job opening for an English teacher from my old high school English teacher at the school she is currently working at! Paul encouraged me to apply, and I did. I applied for the job on the weekend, and on the Monday I got a call for a job interview. Sure enough, Tuesday, I started work. I went to a Professional Development Day on Tuesday, had a Teacher Prep day on Wednesday, and on Thursday was the first day of classes. I had two days to prepare for a brand new job!

The only downside is that the job is in Brooks. Still, Paul has been the most supportive person in the world, and after encouraging me to apply at a school in a different city, is all for moving with me. I’m so lucky. Either way, since the end of August, I’ve been spending the weekdays in Brooks, and the weekend in Lethbridge. It’s been a lot of driving, a lot of planning, and a lot of stress, so I haven’t had time to blog much at all.

Either way, I found a new use for my sourdough starter, and it is AWESOME. I made the pasta twice in a few days, because Paul liked it so much he asked me to make the pasta again. It is so good!

Ingredients

Yield: About 6-8 servings of pasta

2 c. flour
2 eggs
1-2 tbsp. olive oil
¼ c. sourdough starter (discard is fine)
1-2 tbsp. water, as needed

In a small mixing bowl, combine the eggs and oil and whisk until combined.

In the bowl of a mixer, or a large mixing bowl, place the flour. Add the egg mixture into the flour, then add the sourdough starter.

Mix the liquid into the flour. Add a few drops of water, a little at a time, until a shaggy dough forms.

Turn out onto a floured surface. Knead the dough until it becomes cohesive. Cover the dough with an overturned bowl and leave to rest for 20-30 minutes.

When the dough has rested, cut into four pieces, and run through pasta rollers, one piece at a time. Run through to the fourth or fifth setting. Flour it as necessary to prevent it from sticking.

Switch to a pasta cutter. Run the rolled pasta through the cutters, then transfer to a pot of salted boiling water and cook for 3-4 minutes. Toss in your favourite sauce, and serve.

Sourdough Cinnamon Rolls

I know what you’re thinking! The first reaction to sourdough cinnamon rolls is “Ugh! I don’t think that goes well together!”. I thought the exact same thing, but the more I thought about it, the more I came around. I mean, I’ve used my sourdough starter in cakes before. Why couldn’t it work for cinnamon rolls?

This recipe was also very easy. I started these rolls at about 4pm on a Saturday. I followed all instructions, and let the second rise happen overnight. When I woke up Sunday morning, the dough had risen beautifully and was ready and waiting to be rolled out and filled with gooey cinnamon filling.

Like I said, this recipe was very easy. I also found the recipe off of Pinterest, and they have wonderful options, so I was excited! The original recipe is found here. It wasn’t that time consuming, and the results were beautiful! I’d say that’s a win-win situation!

Holy man these were good! The sourdough becomes very subtle, but definitely adds something to the dough. The slight tang of the sourdough with the sweetness of the cinnamon and the the sugar? Oh yes. These are AWESOME!

Considering I’m always on the lookout for new ways to use my sourdough starter, I’d say this is a solid choice. I’ve been making tons of sourdough crackers lately (link here), and I wanted to change it up a bit. I mean, I love to snack on those freakin’ addictive crackers, but I wanted to satisfy my sweet tooth, and did I ever!

Ingredients

Yield: 16-24 cinnamon rolls, depending on how big you cut them

For the dough:

1 c. sourdough starter
1 tsp. salt
½ c. sugar
1/3 c. butter, melted and cooled
2 eggs
¼ c. warm milk
1 tsp. yeast
3-4 c. flour

For the filling:

5 tbsp. butter, softened
1 tsp. vanilla
½ c. brown sugar
1 tbsp. cinnamon

For the frosting:

1 c. icing sugar
1 tsp. vanilla
2 tbsp. milk

To make the dough, add the sourdough starter, salt, butter, sugar and eggs to the bowl of a stand mixer fitted with a dough hook. Combine.

Add yeast to the warm milk, mix in and allow to sit for 5 minutes, or until foamy. Once foamy, add the milk and yeast mixture to the starter mix. Combine again.

With the mixer on low, gradually add the flour, 1 cup at a time (when you get to 3 cups, add a small amount at a time. Mine only took about 3 1/3 cups of flour). Dough should be in a soft ball, that is not sticky.

Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and allow to rise until doubled (2-3 hours).

Punch down, and allow to rise again (I let the second rise happen overnight).

Punch down again, turn out onto your work surface and with a rolling pin roll out into a large rectangle.

Preheat the oven to 400°F. In a small bowl, mix the filling ingredients until smooth and cohesive. Spread over the dough evenly.

Roll the long side of the rectangle tightly, and keep rolling until the dough is a log. Using plain, unflavoured dental floss, cut the dough into 1-inch sections. Place in pie plates, and bake in the preheated oven for 10-15 minutes, or until slightly golden brown.

In a small bowl, whisk together the frosting ingredients until smooth. Drizzle the frosting over the cinnamon rolls. Serve warm.

Sourdough Crackers


Hello friends! Sorry for the silence around this part of the internet lately. It’s been a little hectic to say the least. With all the marking, planning, et cetera that comes with being a teacher, this past month I’ve been finding it a little hard to make time for baking at all!

I have these crackers, that I decided to make on a whim because I knew that I needed to use my sourdough starter. I hate to throw the discard part of the starter away, so I’m always on the hunt for new recipes to try using the discard starter.

Of course, I was browsing through Pinterest this morning, trying to figure out what to use my starter for, and these crackers jumped out at me. I’m not sure why, but I was drawn to them. They looked good. They sounded good. I had to try them. It also didn’t hurt that they had a five-star rating on the original recipe, found here. I did change one thing. The original recipe called for butter, but of all the 5 star reviews left on these crackers, so many reviewers said to use oil instead. I took their advice, and they worked out beautifully.

So, if you think that homemade crackers are too complicated, you are wrong! I have made homemade graham crackers in the past (which I need to do again and put on here!), and these crackers took me all of 10 minutes to mix together. After that, you chill the dough, roll, top, cut and bake. Sounds complicated, but very easy. I promise.

**As an update, I have made these crackers quite a few times now, and I have tried various different combinations of herbs and seasoning. Just adding salt for a plain sourdough cracker works well, as does salt and pepper, and adding in shredded cheese to the dough to make cheese crackers. The options are limitless! I have heard (haven’t made them yet, but plan to!) that cinnamon sugar, and garlic and parmesan is also good on or in these crackers! Experiment and have fun!**

Let’s get cracking!

(Sorry… I couldn’t resist…)

Ingredients

Yield: Approx. 100 crackers

1 c. flour (can use Whole Wheat flour)
1 c. unfed sourdough starter
½ tsp. salt
¼ c. olive oil (or butter)
2 tbsp. dried herb of choice (I used rosemary)

Mix together the flour, starter, salt, oil and herbs until a cohesive dough forms. Split dough into two halves. Pat down into even rectangles, wrap in plastic wrap, and chill at least 30 minutes (or longer), until dough is firm.

Preheat the oven to 350°F.

*Rolling out the dough for the crackers can be done two ways – pasta rollers or rolling pin. I will put instructions for both ways.*

If using pasta rollers, lightly flour pasta rollers and pass one piece at a time through the rollers on setting 1. If you want a thinner cracker, go to setting 2 or 3. Place on a piece of parchment paper on a cutting board.

If using a rolling pin, place a piece of parchment paper on your work surface, then lightly flour the parchment, your rolling pin, and the top of the dough. Roll the dough out to about 1/16″ thick. Try to get it as even as you can. Transfer the parchment paper to a cutting board.

Lightly brush the rolled dough with olive oil and coarse salt (sea salt, kosher or flake salt works), and prick the dough all over, evenly, with a fork.

Cut the dough into 1¼ inch squares. Using a pizza wheel works well.

Bake the crackers for 13-20 minutes, turning to prevent over-browning. Take them out when the crackers begin to brown around the edges. Transfer to a cooling rack, and store in an airtight bag for 1 week or freeze.