4. Shape. Turn the dough out onto a lightly floured surface. Pat the dough into a ½-inch-thick round and then fold the dough in half. Repeat this process two more times. Pat the dough again into a ½-inch-thick round. Using a 2-inch round cutter, press straight down into the dough and cut out the biscuits. Place the biscuits next to each other on the lined baking sheet so their edges touch.
5. Bake. Bake for 10 to 12 minutes, until light golden brown.
6. Cool. Transfer the biscuits to a wire rack to cool completely.
Tip: For crispier biscuits, you can scoop the biscuit batter and make drop biscuits. Space the biscuits apart to ensure the edges get crispy.
Cranberry-Orange Millet Scones
Yield: 8 scones
Sourdough Method: Sourdough discard
Active Prep Time: 15 minutes
Bake Time: 15 to 20 minutes
Total Time: 30 to 35 minutes
Tools: Baking sheet, large bowl, pastry blender (optional)
When cranberries are in season, I love mixing up a hot, buttery batch of scones. Millet flour adds a touch of sweetness and lovely golden color to these. Right before baking, I sprinkle on additional sugar for a little crunch. If you can’t find fresh cranberries, you can substitute dried cranberries.
120g (1 cup) all-purpose flour
92g (¾ cup) millet flour
1 tablespoon baking powder
37g (3 tablespoons) sugar
½ teaspoon salt
50g (½ cup) fresh cranberries, or 80g (½ cup) dried cranberries
1 tablespoon grated orange zest
84g (6 tablespoons) cold unsalted butter, cut into tablespoons
1 large egg
60g (¼ cup) heavy cream
120g (½ cup + 1½ tablespoons) sourdough discard
Turbinado or granulated sugar, for sprinkling
1. Preheat the Oven and Prepare the Pan. Position a rack in the center of the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine the Dry Ingredients. In a bowl, whisk together both flours, the baking powder, sugar, and salt. Stir in the cranberries and orange zest. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter is pea-size and the dough looks crumbly.
3. Combine the Wet Ingredients. In a small bowl or measuring cup, whisk together the egg, cream, and sourdough discard until smooth.
4. Make the Dough. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir to combine, just until a rough dough forms.
5. Shape. Turn the dough out onto a lightly floured surface. Knead the dough a few times just until the dough comes together. Pat the dough into an 8-inch round and cut it into 8 equal wedges. Place the scones on the lined baking sheet spaced about 2 inches apart. Sprinkle with some turbinado sugar.
6. Bake. Bake for 15 to 20 minutes, until golden brown.
7. Cool. Transfer the scones to a wire rack to cool.
Tip: For savory scones, omit the sugar, cranberries, and orange zest. Instead stir in your favorite hard cheese and fresh herbs. Cheddar and chives make a nice combination.
Blueberry-Lemon Spelt Muffins
Yield: 12 muffins
Sourdough Method: Sourdough discard
Active Prep Time: 15 minutes
Bake Time: 15 to 18 minutes
Total Time: 50 minutes
Tools: Muffin tin, 12 paper muffin liners, bowls, whisk, spatula
When I started my sourdough baking process, one of the first discard recipes I tried was a muffin recipe because of its simplicity. These spelt muffins are made with brown sugar and lemon zest and are bursting with blueberries in every bite. They are quick to make and a nutritious start to your morning.
163g (1⅔ cups) spelt flour
53g (¼ cup packed) light brown sugar
1 tablespoon baking powder
½ teaspoon salt
170g (1 cup) blueberries, fresh or frozen
2 tablespoons grated lemon zest (about 2 lemons)
240g (1 cup) whole milk
3 large eggs
1 tablespoon vegetable oil
120g (½ cup + 1½ tablespoons) sourdough discard
1. Preheat the Oven and Prepare the Pan. Position a rack in the center of the oven and preheat the oven to 425°F. Line 12 cups of a muffin tin with paper liners.
2. Combine the Dry Ingredients. In a bowl, whisk together the flour, brown sugar, baking powder, and salt. Stir in the blueberries and lemon zest.
3. Combine the Wet Ingredients. In a second bowl, whisk together the milk, eggs, oil, and sourdough discard.
4. Make the Batter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until combined, about 20 seconds; the batter will be lumpy. Fill the muffin cups two-thirds full with the batter.
5. Bake. Bake the muffins for 15 to 18 minutes, until golden brown.
6. Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tip: To ensure your muffins don’t come out tough and dry, it’s important not to overmix the batter once you combine the wet and dry ingredients. The batter will still be lumpy after 20 seconds of stirring, but that’s what you want.
Sourdough Crumb Cake
Yield: One 9-by-13-inch cake
Sourdough Method: Sourdough discard
Active Prep Time: 25 minutes
Bake Time: 45 to 55 minutes
Total Time: 70 to 80 minutes
Tools: 9-by-13-inch baking pan, bowl, whisk, electric mixer, spatula
A thick layer of buttery brown sugar streusel sits atop this light and fluffy vanilla cake. This sourdough cake is made with whole wheat pastry flour and Greek yogurt to create a soft, moist cake that will have your guests asking for seconds. For an extra flourish, dust the top of this cake with powdered sugar right before serving.
For the crumb topping
213g (1 cup packed) light brown sugar
99g (½ cup) granulated sugar
1½ tablespoons ground cinnamon
½ teaspoon salt
224g (1 cup/2 sticks) unsalted butter, melted
312g (3¼ cups) whole wheat pastry flour
For the cake
252g (2½ cups + 2 tablespoons) whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
168g (¾ cup) unsalted butter, at room temperature
197g (1 cup) granulated sugar
3 large eggs
¾ cup (180g ) plain whole-milk Greek yogurt
1 tablespoon vanilla extract
120g (½ cup + 1½ tablespoons) sourdough discard
1. Preheat the Oven and Prepare the Pan. Position a rack in the center of the oven and preheat the oven to 350°F. Grease a 9-by-13-inch baking pan or line it with parchment paper.
2. Make the Crumb Topping. In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter, then gently mix in the flour using a fork until the mixture forms large crumbles. Do not overmix. Set aside.
3. Make the Cake. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. Cream the Butter and Sugar. In a bowl, with an electric mixer, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed. Add the eggs, yogurt, vanilla, and sourdough discard. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
5. Make the Batter. With the mixer on low speed, mix the dry ingredients into the wet ingredients until smooth. Do not overmix the batter. Spread the batter evenly into the prepared baking pan. Top with the crumb topping. Using a spatula or the back of a large spoon, press the crumb topping slightly down into the cake so that it sticks.
6. Bake. Bake for 45 to 55 minutes, until a toot
hpick inserted in the center comes out clean.
7. Cool. Let the cake cool in the pan on a wire rack.
Tip: If you find the top or edges of the cake are browning too quickly in the oven, loosely cover the cake with aluminum foil.
Buckwheat Chocolate Brownies
Yield: 12 servings
Sourdough Method: Sourdough discard
Active Prep Time: 15 minutes
Bake Time: 35 to 40 minutes
Total Time: 50 to 60 minutes
Tools: 9-inch square baking pan, bowl, electric mixer, spatula
These might just be the best brownies you have ever eaten. Made with rich cocoa powder and a hint of espresso powder, they are perfectly fudgy on the inside with that crackly top every good brownie should have.
112g (8 tablespoons) unsalted butter
340g (2 cups) semisweet chocolate chips
1 teaspoon espresso powder
42g (½ cup) unsweetened cocoa powder
2 teaspoons vanilla extract
2 large eggs
1 egg yolk
197g (1 cup) granulated sugar
107g (½ cup packed) light brown sugar
120g (½ cup + 1½ tablespoons) sourdough discard
1 cup (120g ) buckwheat flour
1 teaspoon salt
1. Preheat the Oven and Prepare the Pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper or mist lightly with cooking spray.
2. Make the Chocolate Mixture. In a saucepan, melt the butter over low heat. Once melted, stir in the chocolate chips, espresso powder, cocoa, and vanilla until smooth. Remove from the heat and allow to cool slightly.
3. Make the Batter. In a large bowl, with an electric mixer, beat the whole eggs, egg yolk, and both sugars on medium speed for 3 to 5 minutes, until light and fluffy. Add the sourdough discard and the chocolate mixture and mix on low until combined. Add the flour and salt and stir with a spatula just until the flour is combined. Do not overmix. Pour the batter into the baking pan and smooth the top with the spatula.
4. Bake. Bake for 35 to 40 minutes, until the edges are set but the middle is still slightly jiggly. A toothpick inserted will come out with a few moist crumbs clinging to it.
5. Cool. Let the brownies cool in the pan on a wire rack. Once cooled, cut into squares.
Tip: The espresso powder helps bring out the chocolate flavor, but you can omit it if you don’t have any on hand.
Measurements and Conversions
Resources
Websites
Baker Bettie: bakerbettie.com
Bread hydration and conversion calculator: breadcalc.com
The Clever Carrot: theclevercarrot.com
King Arthur Baking: kingarthurbaking.com
Books and Magazines
Bake from Scratch magazine: bakefromscratch.com
Boddy, Elaine. Whole Grain Sourdough at Home. Page Street Publishing, 2020
Raffia, Emilie. Artisan Sourdough Made Simple. Page Street Publishing, 2017
About the Author
Heather Perine is a middle school home economics teacher, recipe developer, and food blogger. Originally a farm girl from upstate New York, she now resides outside of Boston with her husband, Jason, and her black lab, Mila. She blogs about baking from scratch and easy dessert recipes at Bostongirlbakes.com. Her first cookbook, Beginner’s Baking Bible, walks you through the essential techniques you need to bake and get it right every time.
Whole Grain Sourdough Made Simple: Easy Recipes for Artisan Loaves and Specialty Breads Page 10
