RECIPES
Sourdough Focaccia/Pizza Dough
100g Starter
375g Water
20g good quality olive oil
500g Flour (Using Regular All Purpose Flour gives a softer texture while Bread Flour results in a chewier bite; I've tried both and much prefer the texture when using bread flour!)
10g Salt
Mix together the ingredients and perform 4 sets of stretch and folds 30 minutes apart. Because this dough contains a lot more water than a typical sourdough focaccia recipe, it will be extremely sticky and loose. Use a large spatula for your stretch and folds! As the 4 hours of stretch and folds progress, the dough will transform. Do not add more flour! Allow it to rise during bulk fermentation until the dough has doubled in size. Transfer the dough into a well-oiled dish (if you really want to prevent sticking, consider buttering the dish before adding oil). Let it rise until it is nearly doubled (2-4 hours). The dough should spread naturally in the pan. Top with olive oil and good quality sea salt, and press your fingers into the dough to create indentations. Cover with Saran wrap and foil.
Put it in the fridge overnight.
The next day, re-poke lots of holes with oiled fingers and add toppings—get creative! This dough can also be the perfect base for sourdough discard crackers or even a unique sourdough pie crust.
Bake at 450° for 25-30 minutes. Depending on the pan you use, you might need to remove it from the pan and give it an additional 5 minutes in the oven to crisp up the bottom.
Happy Baking!
Sourdough Discard Crackers
You'll never want to throw away your discard after your taste these addictive crunchy crackers!
INGREDIENTS:
200g sourdough discard
2 tablespoons (28 g) butter (melted) or equivalent amount of good quality olive oil
¼ teaspoon (1 g) fine sea salt
2 teaspoons dried herbs (Herbs de Provence)
¼ teaspoon (1 g) salt for sprinkling on top
INSTRUCTIONS:
Preheat your oven to 325° and line a baking sheet with parchment paper. Melt the butter and let it cool. Weigh the sourdough discard, dried herbs, and salt, then combine them with the melted butter, mixing thoroughly. Use a spatula to spread the mixture in a thin, even layer onto the parchment paper, and sprinkle the top with a bit of salt.
Bake for 10 minutes. Remove from the oven and score the crackers with a knife or pizza cutter. Bake for an additional 20 minutes or until the crackers are golden brown. Allow them to cool completely before breaking into squares. Store in a Mason jar. Enjoy! These sourdough discard crackers are my newest obsession!
TIPS: While butter definitely gives these crackers the best flavor, you can experiment with other fats. I tested this recipe with olive oil but found that it made the crackers taste more oily than tangy. If you decide to use olive oil, make sure it is the highest quality to ensure the best flavor. And if you enjoy baking with sourdough, you might also want to try making sourdough focaccia or a delicious sourdough pie crust!
Petite Pain
You can make 4-6 petite pain using 1 regular sourdough recipe. After bulk fermentation and before final shaping, weigh the entire dough, then divide it by the number of loaves you want to create. Shape each piece and place it in a greased tiny loaf pan. Cover with Saran wrap and put all in a ziplock bag before refrigerating overnight. If you're looking to use your sourdough discard, consider making some delicious sourdough discard crackers or even a hearty sourdough focaccia alongside this. Bake the petite pain for 25 minutes with the lid on, then remove the lid for a few additional minutes to finish baking. This dough can also work well for a delightful sourdough pie crust if you're feeling creative!