Crust Issues Sourdough Co.

Sourdough Discard Bagels
592 g bread flour
42 g sugar
3 g yeast
12 g salt
200 g sourdough discard
283 g warm water

Combine dry ingredients
Add discard & water
Mix and knead 5 mins
Place in greased bowl and cover.
Let rise till double (1.5-2hrs)
Divide into 8-12 balls
Shape & rest on parchment 20 mins covered
Boil 1 gallon of water wjth a tbsp baking soda and a couple tbsp of sugar or honey
Drop into water bath 15 seconds per side
Egg wash and toppings
Bake at 350° 20 mins
Or 205° internal temp

Screwed up big time and somehow made my best loaf ever!

Sourdough English Muffins
Recipe Credit to Bim

I double this recipe for 17 muffins, single recipe makes about 8 depending on size

300g flour
180g warm milk
75g active starter
20g honey
6g salt
1 egg

Mix wet ingredients
Add in dry ingredients
Mix well for 5 mins
Let rest 30 mins
4 rounds of stretch and folds 30 mins apart

Let bulk ferment an additional 2 hours or until almost double

Shape into balls 70-75g each
Use flour, dough will be sticky

Place on parchment lined sheets dusted in cornmeal

Let rise another 2 hours depending on room temperature, they should puff up nicely

Cook on griddle till brown on both sides and 200° internal temp

Sourdough Discard Molasses Gingerbread Cookies.

Recipe in comments
Watch all the way to the end for my recipe notes

Sourdough baking tip:
Try a second expansion score at 7 minutes into your bake and see if you can maximize your dough expansion allowing for a bigger rise before the heat seals it shut.

This is my whole wheat honey oat loaf. Let me know if you’d like the recipe 👇

Sourdough Discard Pie Crust

So easy! Stop buying the premade crusts and use up some of that discard

125g All Purpose Flour
1/2 tsp sal
1/2 tsp sugar
1 Stick of butter
125g Sourdough Discard

Splitting 2 Sourdough loaves in half for 2 mini loaves - Lemon Blueberry White Chocolate and Plain