Something New for Sourdough September

Sunday 19th Sep 2021 |

To celebrate Sourdough September, the UK’s no. 1 organic flour brand Doves Farm has shared five of their top recipes for sourdough fans or starters to bake something new this September.

Showcasing the versatility of sourdough, the recipes include bread sticks and pancakes, as well as loaves. Using a range of their organic ancient grains, such as einkorn and spelt, bakers can try new and exciting tastes and textures. 

So, this September (and beyond), why not try one of these recipes for Classic Sourdough Bread, Sourdough Vegan Spinach and Mushroom Pancakes with Avocado Salsa, Sourdough White Spelt Bread, Sourdough Vegan White Spelt Pancakes and Sourdough Breadsticks. Find more recipe ideas at Doves Farm

Classic Sourdough Bread 

  • Makes 1 loaf 
  • Equipment: 2 x large mixing bowls, banneton, oven tray and 500ml glass bowl
  • Temperature: 220˚C, Fan 200˚C, 425˚F, Gas7
  • Cooking time: 35-40 minutes
  • Free from Egg, Soya, Dairy, Nuts
  • Vegetarian, Vegan, Without crystal sugar

Ingredients

Starter

Ferment

Dough

Method

Starter

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
  3. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  4. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the tea towel and leave in a warm place for 12 hours.
  6. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-damp the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
  7. On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  8. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place.

Ferment

  1. Once your starter is bubbly, stir it and measure 50g of the starter into a large mixing bowl.
  2. Pour 150ml water into the bowl and stir until lump free.
  3. Add 100g flour and stir to mix.
  4. Invert a larger mixing bowl over the dough bowl and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

1st Dough

  1. Pour the tepid water into the ferment and mix well.
  2. Add the flour to the ferment and stir to mix.
  3. While the dough is still craggy and lumpy, stir in the salt.
  4. Using your hands gather everything together, gently pressing into a ball of dough.
  5. Knead the dough in the bowl for 100 presses without adding flour.
  6. Invert a large bowl over the dough bowl and leave in a warm place until double in size which may take 4–12 hours.

2nd Dough

  1. Dust the inside of the banneton liberally with flour.
  2. Run a spatula around the edge of the swollen dough.
  3. Pour the oil onto the dough and dip your fingers in the oil.
  4. Pick up the dough on the far side of the bowl, gently pulling and stretching it upwards then fold it forward onto the dough still left in the bowl.
  5. Turn the dough a quarter to the left or right.
  6. Repeat the action of lifting and stretching the dough then folding back onto itself five or six times, turning the bowl each time.
  7. Tuck the edges of the dough under to make a ball of dough.
  8. Transfer the dough into the floured banneton with the smoothest side down.
  9. Cover with an upturned mixing bowl and leave to roughly double in size, 2-12 hours.

Baking

  1. Pre-heat the oven 20 minutes before you are going to bake.
  2. Rub some oil around the inside of an oven tray or insert a baking liner.
  3. Remove the upturned bowl and very gently tip the dough onto the oven tray.
  4. Bake for 35-40 minutes until golden brown.
  5. Transfer the bread to a wire rack and leave to cool.

Sourdough Vegan Spinach and Mushroom Pancakes with Avocado Salsa

  • Makes 6 pancakes
  • Equipment:  2 x mixing bowls, 2 x frying pans, saucepan, blender and 500ml glass bowl
  • Cooking time: 2-3 minutes per pancake
  • Free from Free from Gluten, Egg, Soya, Dairy, Nuts
  • Vegetarian, Vegan, Without crystal sugar

Ingredients

Sourdough Starter

Sourdough Batter

Avocado Sauce

  • 100g avocado flesh
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp fresh parsley, chopped
  • ¼ tsp salt
  • ¼ tsp black pepper

Mushroom and Spinach Pancakes

  • 2 tbsp olive oil
  • 150g chestnut mushrooms
  • 1 garlic clove
  • 150g spinach
  • asparagus, optional to serve
  • salt and pepper
  • oil, for pan

Method

Starter 

  1. On the first day put on tablespoon of flour and one of water into a 500ml glass bowl and mix together.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a living room for about 12 hours.
  3. Add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  4. On day two, stir in the third tablespoon of flour and third of water to the paste, cover again with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed on day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  6. On the third day add two tablespoons of flour and water. Re-dampen the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
  7. Later on, day three, add the two tablespoons of flour and water, stir to mix, cover with a tea towel and leave in a warm place for 12 hours.
  8. If the paste is not starting to bubble repeat the 12-hour feed and water routine and ensure the starter is kept in a warm place.

Sourdough Batter

  1. Once your starter is bubbly, stir it and measure 50g into a mixing bowl. Either dispose of any unused starter or keep it, feed it regularly and use it for sourdough breadmaking.
  2. Pour on half the milk, mix into a smooth paste then mix in the remaining milk.
  3. Add 250g flour and mix everything together well.
  4. Cover with a damp tea towel or inverted bowl and leave in a warm place for 4-12 hours until bubbles are appearing.

Avocado Sauce

  1. Peel the avocado, remove the stone and chop it into cubes.
  2. Put the avocado into a small blender, add the olive oil, lemon juice, chopped parsley, salt and pepper and pulse into a sauce.
  3. Tip into a serving dish, cover and chill.

Sourdough Pancakes

  1. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
  2. Pour some batter into the pan to make a 15cm/6” circles and cook over a medium heat.
  3. When bubbles appear on the surface of the pancake and the base is golden, turn it over and cook the other side.
  4. Transfer the cooked pancakes to a plate and repeat with the remaining batter.

Mushroom and Wilted Spinach Pancakes

  1. Put the remaining 2 spoons of oil into a frying pan over a medium heat.
  2. Slice or chop the mushrooms, add them to the pan and cook over a medium heat until starting to collapse.
  3. Finely dice the garlic, add it to the pan, season with salt and pepper and cook until the mushrooms have browned.
  4. Meanwhile, wash and drain the spinach, put it into a saucepan over a medium heat and cook until it is wilted.
  5. Lay out the pancakes on a clean work surface and divide the cooked mushrooms and wilted spinach between them.
  6. Add a large dollop of avocado sauce and fold the pancakes in half.
  7. Serve immediately or cover and heat in a warm oven for five minutes.           

Sourdough White Spelt Bread

  • Makes 1 Loaf
  • Equipment: 2 x mixing bowls, banneton, oven tray and 500ml glass bowl
  • Temperature: 220˚C, Fan 200˚C, 425˚F, Gas 7
  • Cooking time: 35-40 minutes
  • Free from Egg, Soya, Dairy, Nuts
  • Vegetarian, Vegan, Without crystal sugar

Ingredients 

Starter

Spelt Ferment 

Dough

Method

Starter

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
  3. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  4. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed, on day two, add a tablespoon of flour and one of water, stir to mix, cover with the damp tea towel and leave in a warm place for 12 hours.
  6. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-dampen the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
  7. On the second fee of day three add two tablespoons of flour and another two of water, mix together and, cover loosely and leave for another 12 hours.
  8. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept in a constantly warm place.

Spelt Ferment

  1. Once your starter is bubbly, stir it and measure 50g of the starter into a large mixing bowl.
  2. Pour in 150ml water and stir until lump free.
  3. Add 100g flour and stir to make a smooth paste.
  4. Invert a mixing bowl over the dough bowl and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

1st Dough

  1. Pour the tepid water into the ferment and mix well.
  2. Add the flour to the ferment and stir to mix.
  3. While the dough is still craggy and lumpy, stir in the salt.
  4. Using your hands gather everything together, gently pressing into a sticky ball of dough.
  5. Knead the dough in the bowl for 100 presses without adding flour.
  6. Invert a large bowl over the dough bowl and leave in a warm place until double in size which may take 4–12 hours.

2nd Dough

  1. Dust the inside of the banneton liberally with flour.
  2. Run a spatula around the edge of the swollen dough.
  3. Pour the oil onto the dough and dip your fingers in the oil.
  4. Pick up the dough on the far side of the bowl, gently pulling and stretching it upwards then fold it forward onto the dough still left in the bowl.
  5. Turn the dough a quarter to the left or right.
  6. Repeat the action of lifting and stretching the dough then folding back onto itself five or six times, turning the bowl each time.
  7. Tuck the edges of the dough under to make a ball or oblong of dough, depending on the shape of your banneton.
  8. Transfer the dough into the floured banneton with the smoothest side down.
  9. Cover with an upturned mixing bowl and leave to roughly double in size, 2-12 hours.

Baking

  1. Pre-heat the oven 20 minutes before you are going to bake.
  2. Dust an oven tray with flour or insert a baking liner.
  3. Remove the upturned bowl and very gently tip the dough onto the oven tray.
  4. Bake for 35-40 minutes until golden brown.
  5. Transfer the bread to a wire rack and leave to cool.

Sourdough Vegan White Spelt Pancakes

Makes 8-12 pancakes 

  • Equipment: frying pan, 2 x mixing bowls and 500ml glass bowl
  • Cooking time: 15-20 minutes
  • Free from Egg, Soya, Dairy, Nuts
  • Vegetarian, Vegan

Ingredients

Sourdough Starter

Sourdough Batter

Sourdough Pancakes

  • oil, for frying pan
  • 2 tsp baking powder
  • 475g sourdough batter (from above)
  • syrup, for serving

Method

Starter 

  1. On the first day, put one tablespoon of wholemeal spelt flour and one of water into a 500ml glass bowl and mix together.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
  3. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  4. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the tea towel and leave in a warm place for 12 hours.
  6. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-damp the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
  7. On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  8. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place.

Sourdough Batter

  1. Once your starter is bubbly, stir it and measure 25g of the starter into a large mixing bowl. Either dispose of any unused starter or keep it, feed it regularly and use it for sourdough breadmaking.
  2. Pour in half the milk, mix into a smooth paste then mix in the remaining milk.
  3. Add the sugar and 150g white spelt flour, beating until well mixed and lump free.
  4. Cover with the damp tea towel or inverted bowl and leave in a warm place for 4-12 hours, or overnight, until bubbles appear.

Sourdough Pancakes

  1. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
  2. Sieve the baking powder into the batter and beat well with a whisk.
  3. Pour some of the sticky batter into the pan to make 75mm/3” circles and cook over a medium heat.
  4. When the bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
  5. Transfer the cooked pancakes to a plate and repeat with the remaining batter.
  6. Serve the pancakes warm with a syrup of your choice.

Sourdough Breadsticks 

  • Makes 20 breadsticks 
  • Equipment: 2 x large baking trays, 500ml glass bowl and 2 x mixing bowls
  • Temperature: 220˚C, Fan 200˚C, 425˚F, Gas 7
  • Cooking time: 12-15 minutes
  • Free from Egg, Soya, Dairy, Nuts
  • Vegetarian, Vegan, Without crystal sugar

Ingredients

Sourdough Starter

Sourdough Ferment

Breadsticks

Method

Starter

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together.
  2. Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
  3. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
  4. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover with the damp tea towel and leave in a warm place for 12 hours.
  5. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours.
  6. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-dampen the tea towel lay it over the bowl and leave in a warm place for 12 hours.
  7. On the second feed of day three, add two tablespoons of flour and another two of water, mix together, cover with the damp tea towel and leave for another 12 hours.
  8. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept constantly in a warm place.

 Sourdough Ferment

  1. Once your starter is bubbly, stir it and measure 25g of starter into a large mixing bowl.
  2. Pour 75ml water into the bowl and stir until lump free.
  3. Add 50g flour and stir to mix.
  4. Invert a larger bowl over the dough bowl and leave in a warm place for 4-12 hours until bubbles are appearing.
  5. When bubbly, your ferment is ready to use. Either dispose of the unused starter or continue to feed it daily with one spoon of flour and one of water until your next bread making session.

Breadsticks

  1. Rub some oil around the inside of two large baking trays or insert a baking liner.
  2. Add 200g flour and 75ml water to the bowl of ferment and stir until lumpy.
  3. Sprinkle the salt on top and stir to combine.
  4. Stir in the oil and mix everything together.
  5. Using your hands gather everything together, gently pressing into a slightly sticky ball of dough.
  6. Knead the dough in the bowl for 100 presses without adding flour.
  7. Cut the dough into four and cut each piece into 5, making 20 small pieces of dough.
  8. Roll each piece of dough into a cylinder about 10cm/4” long.
  9. Return to each dough piece and roll it into a 20cm/8” cylinder.
  10. Finally roll all the dough pieces into 30cm/12” long cylinders, the thickness of a pencil.
  11. Transfer the dough cylinders to the prepared baking trays, making sure they do not touch each other.
  12. Cover with a clean tea towel and leave in a warm place to rise for 1-2 hours.
  13. Pre-heat the oven 20 minutes before baking.
  14. Remove the tea towel and bake for 7 minutes.
  15. Carefully take the baking trays out of the oven and roll each breadstick over.
  16. Return the baking trays to the oven and bake for a further 5-7 minutes or until the breadsticks are golden brown.
  17. Leave to cool on a wire rack.
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