Cheesy Sourdough Breadsticks

1 cup sourdough starter

2  Tablespoon  Olive oil
1 cup flour (more if needed)
1/4 cup warm water, one tablespoon at a time, as needed
1 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup grated Asiago or cheese of your choice

Stir together starter and olive oil until blended, add flour, salt and Parmesan cheese. Add water or flour as needed. Stir in grated Asiago cheese. Kneed well at least 5 minutes. place in a greased bowl, cover. Let rise until doubled (about two hours).

Place dough on floured surface and roll to 1/2" thickness.  Slice into strips approximately 1 inch wide( Like using a pizza cutter to slice) Lift and twist breadsticks one at a time, lay and cookie sheet about and inch apart. Cover and rise until doubled. Preheat oven to 375 degrees. Brush tops of breadstick with olive oil or melted butter then sprinkle with parmesan topping, or poppy seeds or sesame seeds.
Bake for 15 minutes.

Breadstick Topping
1/4 cup parmesan cheese

1 teaspoon garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp dried parsley
1/4 tsp paprika

Sourdough Cheddar Salsa Bread

Sourdough Cheddar Salsa Bread

     1 cup "fed" sourdough starter

3/4  cups lukewarm water
3/4 cup salsa 
3/4 cup cheddar cheese 2 teaspoons instant yeast
2 teaspoons salt 5 cups flour  (I like unbleached white best for this recipe)                                 
1/2 cup cheddar cheese for top
jalapeno slices for top                                                     

Directions 

Combine all of the ingredients except for the top cheese and jalapenos, kneading to form a smooth dough. You might need to add more water or flour depending on the consistency of your starter.

Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

Divide the dough in half; it'll deflate somewhat.

Shape the dough gently into two oval loaves; Place the loaves on a lightly greased baking sheet. Cover and let rise about 1 hour. Towards the end of the rising time preheat the oven to 425°F.

Spray the loaves with lukewarm water. Sprinkle with 1/2 cup cheddar cheese and decorate with a few jalapeno slices.

With a serrated bread knife or bread lame, make two or three  fairly deep slashes in each loaf.

Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Rustic Sourdough Bread

This is the recipe I use the most often for just basic sourdough bread. It is my most requested bread. I will often use this recipe for the base of other recipes.

King Arthur Flour's
Rustic Sourdough Bread

1 cup "fed" sourdough starter

1 1/2 cups lukewarm water

2 teaspoons yeast

1 tablespoon sugar

2 1/2 teaspoons salt

5 cups flour

 

1) Combine all of the ingredients, kneading to form a smooth dough.

2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.

3) Gently divide the dough in half; it'll deflate somewhat.

4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

5) Spray the loaves with lukewarm water.

6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack. For more trusted sourdough recipes: http://www.kingarthurflour.com/recipes/sourdough

Ham & Cheese Sourdough Popovers

Ham & Cheese Sourdough Popovers

Combine milk & eggs well, then stir in starter, salt and flour. Don't over mix!

Gently stir in seasonings, cheese and ham. this is a thin batter.

Heat oven to 450 degrees. Heat a muffin or popover pan in oven. Remove pan from oven and quickly spray with non stick spray. If using a muffin pan only use every other cup. Pour batter into the cups, filling all the way to the top. Bake for 15 minutes. Lower heat to 375 degrees and cook another 15- 20 minutes.

Remove from oven and serve immediately.

Sourdough Ham & Cheese Popovers

1 cup milk

3 large eggs

1/2 cup ,sourdough starter fed or unfed

3/4 teaspoon salt

1 cup flour

1/2 tsp. ground mustard
1/2 tsp. granulated onion
1/2 cup shredded cheddar cheese (Swiss cheese may also be used)
1/2 cup finely diced ham

• 8 ounces milk (full-fat, reduced-fat, or skim)
• 3 large eggs
• 4 1/2 ounces sourdough starter, fed or unfed
• 3/4 teaspoon salt
• 4 1/4 ounces King Arthur Unbleached All-Purpose Flour

• 227g milk (full-fat, reduced-fat, or skim)
• 3 large eggs
• 128g sourdough starter, fed or unfed
• 3/4 teaspoon salt
• 120g King Arthur Unbleached All-Purpose Flour

Directions

In the microwave warm the milk until it feels just slightly warm to the touch.

Combine the  milk with the eggs, beat until smooth. Add the  sourdough starter and salt, mix in the flour. Don't over-mix! Add seasonings and ham & cheese, gently stir in.  This is a thin batter.

Heat a muffin or popover pan in the oven while it's preheating to 450°F.

Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray. Pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top.

Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes.

Remove the popovers from the oven and serve immediately.

Makes 6-8 popovers.

Harvest Apple Sourdough Bread

This sourdough bread is my husbands favorite. He likes it fresh out of the oven, or toasted. He will eat it for breakfast or dessert! It is loaded with fruit and nuts.

Harvest Apple Sourdough Bread
Stir together:
1 cup chopped apple
1/2 cup oatmeal
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped pieces
Add:
1 cup fed sourdough starter
1 cup warm water
2 teaspoons yeast (optional for a quick rise)
1 Tablespoon sugar
2 teaspoons salt
1/2 teaspoon maple flavor
5 cups flour (more or less depending on wetness of starter)
Directions:
Knead to form a smooth dough, let the dough raise until it is doubled in size. divide dough into halves and gently form into tow loaves. Place on a lightly greased baking sheet. Raise again until double. Preheat oven to 425 degrees. Spray loaves with warm water and slash bread with a serrated knife. Bake bread for 25-30 minutes until golden brown. Remove from oven and cool.