Category: Sourdough Starter

Funnel cake has to be one of my favorite desserts. Topped with powdered sugar, chunky strawberry syrup and soft serve ice cream- mouth watering! This easy 3 ingredient recipe whips up quickly. Simply pre-heat the coconut oil, mix ingredients and pour into your dispensing bottle and fry on both sides.

Ingredient:

• 2 cups sourdough starter
• 1 tsp salt
• 1/2 tsp baking soda

Directions:

1. Mix completely.
2. Pour into a dispensing bottle.
3. Fry in refined coconut oil.
4. When edges are brown, carefully flip your funnel cake and cook on the other side.
5. Remove it from the oil, placing it on a plate layered with aa few paper towels to soak up any excess oil.
6. Top with powdered sugar.
7. ENJOY!

Don’t have a sourdough starter? Intimidated to starter? Let me reassure you, it’s easier than you think! Simply mix flour and water and let time do the rest. Sourdough is created through a fermentation process that helps pre-digest the starches in wheat. The wild yeast and bacteria in sourdough work together, making the dough rise and develop a great tangy flavor. Adding sourdough bread to your menu allows you to reap its flavorful benefits and can lead to improved digestion. 

Take the guessing out of getting started by purchasing our dehydrated sourdough starter made with organic flour. As a beginner I know it can be hard to tell if your starter is active & ready to use. If you’ve tried activating a starter culture in the past, with no luck or would rather skip ahead, you can succeed with She’s Rooted Home Sourdough Starter, from our kitchen to yours. We’ve also included Easy-to-Follow Instructions: Whether you’re a seasoned baker or a beginner, our step-by-step instructions ensure your success.

Simple Sourdough Bread

Adding sourdough bread to your menu allows you to reap its flavorful benefits and can lead to better digestion. Baking 2-3 times a week helps maintain a happy and active starter, allowing you to bake all of your families favorites!

Sourdough bread can quickly become overwhelming, when you first start out. This recipe was created to help simplify the process and bring about a delicious loaf, that will inspire you to continue learning and baking with your sourdough starter!

Ingredients:

3 cups flour

1 1/2 cups filtered water

1/2 cup active sourdough starter

1 tsp salt

Directions:

1. Activate/feed your starter around 8:30 a.m.
2. Around 12:30 p.m. mix your ingredients- flour, filtered water, sourdough starter, and salt. Place a damp tea towel on top, and let the dough sit at room temperature for 1 hour.
3. Over the next 4 hours, you’ll preform “stretch and folds.” This will help activate the gluten, and strengthen the dough, making it easier to work with. {Note: The dough will be very sticky. It might be helpful to wet your hands, before working with the dough.} Every hour, you’ll want to scoop one side of the dough, lifting and folding it back onto itself. Stretch and fold all four sides of the dough. Let it sit for 1 hour before the next set of stretch and folds. Cover with a damp tea towel.
4. It’s about 5:30 and you should be done with your stretch and folds. The next step is known as the bulk fermentation process. You will be placing your dough in the fridge to allow the yeast and bacteria to slowly continue to work though the dough, creating a light and airy loaf.
5. Generously flour your bread banneton. Place your dough into the floured banneton, cover with a plastic bag and place in the fridge overnight.

The next day!

1. Preheat oven to 500 with dutch oven.
2. Remove your dutch oven, from the oven. Place on your stovetop, and remove the lid.
3. Remove your dough from the fridge. Gently remove your dough from the banneton, by flipping it out onto a piece of parchment paper, carefully.
4. Score your loaf. Using a sharp knife or razor, make one long slice through the dough, straight down the middle.
5. Place your loaf in the dutch oven, with the parchment paper. Add the lid and bake at 500 for 20 minutes.
6. Remove the lid to your dutch oven and drop the temperature to 450 degrees, for approximately 20 minutes. {Note: You can add a cookie sheet underneath your dutch oven, to prevent the bottom of your crust, from burning.}
7. Remove the dutch oven, from the oven and turn oven off.. Add the loaf back to the oven on a rack and crack the oven door. This will allow the loaf to cure, giving you that crispy crackle within the crust.
8. As tempting as it is, do not slice into your loaf until it’s fully cooled.
9. ENJOY!

Just in time for national pizza day, a meat lovers Chicago-style deep dish sourdough pizza, the whole family will be begging you to make every Friday night!

I’ve been on a sourdough kick lately. Trying all the different recipes. Including bread, bagels, coffee cake, chocolate chip cookies, focaccia, you name it. Although it was the focaccia loaf that really stood out to our family! “This would make the perfect deep dish pizza crust.” It reminded me of a short trip I took to Chicago, where I had the opportunity to try real Chicago pizza!

The trip was such a fun experience as I got to meet so many Instagram accounts I followed from the crochet and knitting world. And eat all the Chicago pizza my stomach could hold! Coming home from that trip, I talked a lot about how different the pizza was there, compared to California, but I never even thought to try making it for my family!

That was until we had focaccia! This bread makes the perfect Chicago-style deep dish pizza crust and today I am sharing how I make a Chicago-style sourdough deep dish meat loaves pizza. A copycat recipe of sort or the best representation I can create in my own kitchen to mimic the amazing experience I had in Chicago at Giordano’s.

This recipe makes 2 medium pizzas! Use whatever toppings your family loves. If you’re looking for a Chicago style meat lovers, I added bacon, sausage and pepperoni. I would have added Canadian bacon as well, if I could find it at the store. Be sure to slice your bacon into small stripes and cook fully, along with the sausage before topping your pizza. P.s: I used Jimmy deans regular tubbed breakfast sausage.

• 

Once your dough has risen and is ready to bake, drizzle with olive oil and push your fingers into the dough. Next add your toppings. I like to add a layer of pizza sauce, cheese and toppings, then press it into the dough and create layers upon layers of sauce, cheese and toppings.

Ingredients:

• 2 cups filtered water
• 1 cup active sourdough starter
• 1 1/2 tsp. salt
• 5 cups flour
• 3-5 tbsp olive oil

Notes: You could use this recipe for a one pan pizza, but you risk everything overflowing and a very very thick crust.

Directions:

1.  Mix water, starter, salt and flour the morning of, in a stand mixer.
2.  Place in a glass bowl and let it sit for 30 minutes.
3.  Stretch & fold 6 times. Let rest until it doubles in size.
4.  Oil 2 cast iron pans with 1-2 tbsps each.
5.  Take you dough out of the glass jar and split into 2 cast iron pans.
6.  Let your dough rise again, approximately 4-6 hours
7.  Drizzle with olive oil and push your fingers into the dough.
8.  I like to add a layer of pizza sauce, cheese and topping, then press it into the dough and create layers of sauce, cheese and toppings.
9. Bake at 425 for 20-25 minutes.

• 

• 

• 

ENJOY! And recreate every Friday night. I know this will definitely become a Friday night tradition for our family!

Photo Credit: Anna Lynch Photography

A good morning begins with sourdough starter pancakes.

I’m not typically a morning person unless you yell “COFFEE.” My kids on the other hand are ready to start the day and scarf down breakfast before they even open their eyes. While some mornings all I can think to do is make them cereal, others I am able to breakout the trusty sourdough and eggs.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

When it comes to sourdough pancakes I found it a little tricky to get a consistent batch without a bitter after taste. Some mornings all I had was a cup of sourdough to work with, while other mornings I had two cups or more. This past weekend Chad and I finally realized the key to a perfect batch.. Its two cups of sourdough!

You see with less than two cups of sourdough starter you end up with a bitter after taste from the baking soda and no one wants that for breakfast! I hope you enjoy this tasty recipe and don’t forget to add the blueberries or chocolate chips.

Download the recipe card here!

Sourdough Starter Pancakes

Ingredients:

• 2 cups sourdough starter
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon coconut oil
• 2 tablespoons honey
• 1 tablespoon ground flaxseed, optional.

Directions:

1. Mix ingredients well.
2. Preheat cast iron or griddle.
3. Cook with butter.
4. Enjoy!

Our cast iron set is one of our most used kitchen essentials because of how easy they are too clean, not to mention the health benefits. I love this set because it comes with a variety of different pots, pans, skillets and a griddle.

I love using the dutch oven for soups or sourdough bread making. Our skillet is probably the most used, with breakfast, lunch and dinners throughout the week. My flat skillet cooks up our pancakes and English muffins. While the griddle is great for burgers, steaks and grilled sandwiches.

PIN IT FOR LATER!!!

Quick and easy sourdough starter pita bread. Enjoy with hummus or your favorite spinach artichoke dip.

No matter how many different veggies I cut up, my children won’t eat them with hummus. One day we had ran out of our favorite organic blue corn tortilla chips and we were all in the mood for hummus. Unlike my son, I can’t scoop hummus and eat it plan.

I decided to make something similar to my sourdough starter pizza crust , to dip in the hummus. That’s how this pita bread recipe was born. As long as you have a healthy and active sourdough starter, this bread can be made in approximately 5 minutes.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Sourdough Starter Pita Bread

Ingredients:

• Olive Oil
• Approximately 2 cups Sourdough Starter
• Salt
• Italian Seasoning (dill weed, oregano, basil, thyme and parsley)
• Additional Olive Oil

Instructions:

1. Preheat cast iron skillet on medium heat with olive oil.
2. Add approximately 2 cups sourdough starter. Using a spatula, spread the starter evenly.
3. Sprinkle with salt, herbs & additional olive oil.
4. Treat the sourdough like a pancake & flip once the liquid stater becomes a dough.
5. Turn the heat to low, cooking throughly.
6. Remove from heat & enjoy!

Our cast iron set is one of our most used kitchen essentials because of how easy they are too clean, not to mention the health benefits. I love this set because it comes with a variety of different pots, pans, skillets and a griddle.

I love using the dutch oven for soups or sourdough bread making. Our skillet is probably the most used, with breakfast, lunch and dinners throughout the week. My flat skillet cooks up our pancakes and English muffins. While the griddle is great for burgers, steaks and grilled sandwiches.

PIN IT FOR LATER!!!