SOURDOUGH CONTAINER RECIPES
SOURDOUGH COOKIES | FOOD & WINE
These richly spiced, chewy sourdough cookies are an excellent way to use excess sourdough starter or discard, which is never in short supply for habitual sourdough bakers. The trick to the cookie's bold character is using as many freshly ground spices as possible—their strong punchiness is pleasantly balanced by the rich flavor of the flours and unrefined sweeteners. A spice grinder is best for preparing whole spices into a fine powder for measuring, but a clean coffee mill works just as well. Using this combination of stone-ground spelt, rye, and buckwheat flours leads to a robust grain flavor, thick cookie, and slight chew. This is a thick, hefty dough; Sarah Owens sources heavy-duty vintage ice cream scoops to make portioning easier. For a stronger flavor and more tender crumb, ferment the dough in the refrigerator for up to 5 days before scooping and baking.
Provided by Sarah Owens
Categories Cookies
Total Time 14 hours 45 minutes
Yield Makes About 20 Cookies
Number Of Ingredients 24
Steps:
- Make the dough:
- Make the topping:
SOURDOUGH STARTER RECIPE: HOW TO MAKE IT
Many years ago, I received this recipe and some starter from a good friend. I use it to make my own sourdough bread. —Delila George, Junction City, Oregon
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks.
To use and replenish starter:
Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.
To nourish starter:
Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.
Nutrition Facts : Calories 19 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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