Best 4 Sourdough Batter Recipes
Sourdough batter is a fermented dough made from a mixture of flour, water, and a sourdough starter. The starter is a mixture of flour and water that has been allowed to ferment over time, developing a tangy flavor and a complex array of aromas. Sourdough batter can be used to make a variety of different breads, including sourdough bread, sourdough pancakes, and sourdough waffles. It can also be used to make sourdough pizza crust and sourdough crackers. The fermentation process gives sourdough bread a slightly sour flavor and a chewy texture, and it also helps to preserve the bread for longer periods of time. Sourdough batter is a versatile ingredient that can be used to make a variety of delicious and nutritious foods.
Let's cook with our recipes!
SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS
If you love the buns that Schlotzsky's uses in their most excellent sandwiches, you will love these quick and easy sourdough batter rolls. Once you make this recipe, I think you will agree that I have achieved the "Schlotzsky's Style" taste, texture and light crunch in these flavorful dinner rolls. In developing this recipe, I found the the Scholtzsky's recipe online... well they use a proprietary mix plus water and yeast... and do not use a sourdough starter. Obviously, their dry mix contains a "sourdough" flavor so I had to adapt my recipe to use a liquid sourdough starter. I used their recipe to get the approximate ratio of dry ingredients to liquids... but then experimented from there. It took many trial and error attempts... trying ingredients like egg, buttermilk, milk, etc... but what I found was that simpler was better when trying to achieve the authentic taste and left out all those items. Additionally, Schlotzsky's uses a double rise method when making their buns, but my recipe uses a single rise method that is simpler and much faster. From start to finish, including preparation, rise and bake, these rolls can be ready in about an hour and twenty minutes... with very little hands-on time. Since this is a batter bread, the exact size of the wells in your muffin tin is very important... they should hold about 1/3 cup of water. if they are too small, the batter is liable to rise up and still over the boundaries of the muffin tin. You will notice that the recipe is easy to cut in half. This is because I used a small batch when creating the recipe. With these small rolls, you will find that 6 is rarely enough. I suggest planning on about 4 rolls per person. Finally, you will see that I am not a sourdough purist. It is primarily the fast-rise yeast that makes the dough rise. Interestingly enough... while the sourdough starter is used mainly for flavor, the rolls still have the big-hole texture associated with sourdough rolls. I hope you enjoy these rolls as much as we do!
Provided by Ron Mauldin
Categories Sourdough Breads
Time 1h22m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
- Add half the flour. Stir with small wire wisp until well mixed.
- Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
- Lightly spray and smear a 12 cup muffin tin with cooking spray.
- Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
- Spray tops with cooking spray.
- Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
- Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
- Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
- 1. Leave rolls in oven from previous step.
- 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
- Bake Method #2 - (Preheated Oven.).
- 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
- 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).
Nutrition Facts : Calories 54.9, Fat 1.6, SaturatedFat 0.2, Sodium 97.5, Carbohydrate 8.8, Fiber 0.3, Sugar 0.7, Protein 1.2
SOURDOUGH BATTER
This is the batter you need to make SourDough items, biscuits, pancakes, bread etc. To "feed" the starter, simply take out some of the starter and adding flour etc. to it to make a sourdough item, then putting what's left back in to the starter, that is "Feeding" the starter.
Provided by Lali8752
Categories Breads
Time 10m
Yield 4 Cups
Number Of Ingredients 3
Steps:
- Remove starter from fridge and allow to reach room temp.
- Measure out 1 1/2 Cups starter into a warm 2 Qt bowl.
- Return remaining starter to fridge.
- Add 1 1/2 Cups of flour and approx 1 Cup warm water and mix well.
- Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.
- Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees.
- When the batter is properly proofed, its surface will appear bubbly and it will exhibit a strong, pungent, sour odor.
- After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot.
- Stir and refrigerate.
SOURDOUGH NUT BATTER BREAD
Make and share this Sourdough Nut Batter Bread recipe from Food.com.
Provided by Donna M.
Categories Sourdough Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Measure the starter into a large mixing bowl.
- Melt butter; add milk and warm to 85 degrees F.
- Add the salt and sugar and stir until dissolved.
- Add this mixture to the starter and mix well.
- Stir in nuts, raisins, and spices.
- Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups.
- Grease a 4 1/2 x 8 1/2-inch loaf pan and spoon batter into pan.
- Proof, covered, at 85 degrees F for 1 to 2 hours, or until dough rises 1/2 inch above the edge of the pan.
- Preheat oven to 350 degrees F.
- Bake for about 45 minutes.
- Remove loaf from pan and cool on wire rack.
SOURDOUGH PANCAKE OR WAFFLE BATTER
If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.
Provided by Sam Sifton
Categories breakfast, pancakes, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
- When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
- Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 897 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- Use a sourdough starter that is active and bubbly. This will ensure that your batter rises properly.
- If you don't have a sourdough starter, you can make your own using this recipe.
- Make sure all of your ingredients are at room temperature before you start mixing the batter. This will help the ingredients combine more easily.
- Don't overmix the batter. Overmixing can result in a tough, dense loaf of bread.
- Let the batter rise in a warm place for at least 1 hour, or until it has doubled in size.
- Bake the bread in a preheated oven at the temperature specified in the recipe.
- Don't overbake the bread. Overbaking can result in a dry, crumbly loaf of bread.
- Let the bread cool completely before slicing and serving.
Conclusion:
Sourdough batter is a versatile ingredient that can be used to make a variety of delicious breads, pancakes, waffles, and muffins. It is a healthy alternative to traditional wheat flour, and it is also easier to digest. If you are looking for a new way to enjoy sourdough, try one of the recipes in this article. You won't be disappointed!
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