Apple Crumble

This is similar to Apple Brown Betty which is baked, but this is a quick, allergy-friendly skillet version, and can be made in small batches. It’s a great way to use of stale ends of sourdough bread, but regular bread works great too.

Btw, Carolyn at Homesteading Family (affiliate link) as a great Apple Brown Betty recipe.

Apple Crumble:

This recipe is dairy, sugar, soy, nut, and egg free, and can be made gluten free as well.

1 medium apple, peeled and chopped

1 tbsp avocado oil, or butter

1/4 cup honey

1/4 tsp vanilla

Pinch of salt

1/4 tsp cinnamon

Dash of nutmeg

1/4-1/2 cup water

2-4 slices of stale bread, coarsely crumbled (for a GF version use gluten free bread)

Peel and chop your apple, heat skillet over medium heat and add your oil and apple. Sauté for a couple of minutes or so, and add the salt, cinnamon, and nutmeg until all the apple pieces are coated. Next add the honey and vanilla, stir quickly so that the honey doesn’t burn, and gradually pour in some of the water to make a sauce. Don’t add all of it unless you need it. Add the crumbled bread and stir until coated and heated through. Serve with ice cream or heavy cream if you can have it. Makes 2-3 servings.

Sourdough Banana Bread

Moist and flavorful, and a great way to use up excess sourdough.

3 cups sourdough starter (fed or unfed)

1 1/2 tsp salt

1 tsp vanilla

1/4 cup oil

1/3 cup heavy cream

1 cup water

1/2 cup honey

1/2 cup sugar

3 very ripe, mashed bananas.

Mix all of the above together and then add…

2 cups all purpose flour

1 1/2 tsp baking soda

1 tbsp cinnamon

1-3 cups whole wheat or whole grain spelt flour. Add 1/2 cup at a time until the batter is about the texture of softened cream cheese.

Pour into greased loaf pans.

Ready to go in the oven.

Cover and let it rise for about an hour or until it almost reaches the top of the pan.

Bake at 400 degrees for 50-60 minutes. Internal temp should register 190 degrees.

Remove from pans immediately and place on cooling rack to cool. Makes 2 loaves.

Enjoy!

Sourdough Cornbread

This Texas girl grew up on good southern cornbread. It was a staple alongside a big pot of pinto beans.

Since I’ve been doing sourdough a lot lately, I thought I’d give sourdough cornbread a try. This is based on my grandmother’s cornbread recipe with a few tweaks. It’s delicious and moist, not grainy at all. You should all try it.

Sourdough Cornbread:

1 cup cold sourdough starter

1 tsp salt

1 cup water

2 tbls honey

1/4 cup oil

2 eggs

Mix all the above ingredients together. Then add…

1 cup all purpose flour

1/4 whole wheat

3/4 cup corn meal

1 tbls baking powder

Mix and pour in a greased cast iron skillet 8×8 casserole dish.

Bake 400 degrees for 20 minutes.

Apple Gingerbread Sourdough Batter Bread

This bread is moist and flavorful and a great way to use up lots of immature sourdough starter.

Apple Gingerbread Sourdough Batter Bread:

3 cups of sourdough starter (for a less sour flavor use activated starter, for more sour use unfed starter)

1 1/2 tsp sea salt

1/2 cup honey

1/4 cup blackstrap molasses

2 cups water

3 cups peels and chopped apples

Mix all of the above together. Then add….

2 cups all purpose flour

2 tbls cinnamon

2 tsp ground ginger

1/8 tsp cloves

2 tsp baking soda

Add whole wheat or spelt flour until the texture of the dough is like a stiff buttercream frosting.

Grease your loaf pans, and pour the batter into the pans filling them 2/3 full. Cover and let the loaves rise until it almost reaches the top.

Preheat the oven to 400 degrees. Bake for 40-50 minutes.

Enjoy!

Lemon Raspberry Sourdough Scones

These are a tasty treat for your week.

In a large bowl combine the following…

2 cups all purpose flour

2 cups whole wheat or spelt flour

1 tsp salt

2 tbls baking powder

3/4 cups brown sugar

Using a pastry cutter or your hands, cut in…

4 tbls cold butter (until pea size or smaller)

Then add…

6 oz. fresh raspberries (approximately 1 cup, frozen can be used also)

Zest of 2 lemons

3/4 cup sourdough starter (can be fed or unfed)

2 cups of milk, reserve 1/3 cup

Mix everything but the 1/3 cup of the milk. You want a very wet dough that just holds together or your scones will be dry. Add the remainder of the milk 2 tbls at a time if needed.

Turn the dough out onto a floured board. Gently press into a rough rectangle. Flour the top. Lift the dough and fold it in half over on itself. Press it out into a rectangle again. Flour the top. Lift it up and fold it in half again. Repeat this process 3 more times. This is called laminating the dough. It adds layers which result in a fluffier, flakier end product. After the last lamination, press the dough into a rough rectangle again until it is about 1 inch thick. Cut out your scones with a biscuit cutter, pizza cutter, or knife.

Bake at 400 degrees for 20-25 minutes.

Enjoy!

Sourdough Almond Butter M&M Cookies

These are a fun treat and a fairly healthy sback since they are made with honey.

In a large mixing bowl combine the following….

2 eggs

1/4 cup mild tasting oil

1/2 tsp salt

1/2 tsp Vanilla

1/2 cup sourdough

1/2 cup almond butter

1/2 cup honey

1/4 cup milk or cream

Mix until combined. Then add…

1 1/2 cup all purpose flour

1 cup whole wheat flour

1 1/2 tsp baking soda

Mix the wet and dry ingredients together.

Scoop onto baking sheets. Bake at 350 degrees for 10 minutes.

Lemon Blueberry Sourdough Batter Bread

Add this to brighten your day. Tasty, chewy, and sweet, with just a bit of lemony tang.

Lemon Blueberry Batter Bread:

3 cups sourdough starter

1 tsp salt

1 cup water

1 cup honey (or 3/4 cup brown sugar)

1/3 cup oil

1/2 tsp vanilla

Mix these ingredients together. Add the following….

1 cup all purpose flour

2 tsp baking soda

1 – 6oz container of blueberries

Zest of 1 lemon

Any whole grain flour of your choice 1/2 cup at a time until the dough is the texture of a soft cream cheese or buttercream frosting.

Pour into two greased loaf pans (or you can use liners and make muffins instead). Cover with a damp towel and let it rise until the dough reaches the top of the pan.

If you use honey, bake at 350 degrees for 35-40 to avoid them browning too quickly like the loaves below. If you use sugar, bake at 375 degrees for 35-45 minutes. Check for doneness using a cake tester. It should come out clean, or the interior temperature should register 200 degrees on an instant read thermometer.

Slather with butter and enjoy!

New in the Bakery: Mini Sourdough Loaves!

Just in time for Christmas and all your holiday celebrations. Give some delicious loaves as a gift. Visit the Bread Box Cottage Bakery page for pricing and availability.

New at the Bread Box – Sourdough Rolls

Just in time for Thanksgiving and Christmas! Sourdough rolls for your dinner table!

$10 per dozen. For ordering instructions and availability visit the Bread Box Cottage Bakery page.

Sourdough Waffles

It’s a tower of waffles. Sourdough this time. Using my favorite cast iron waffle makers.

If you want to give this recipe a try, follow my basic waffle recipe here, but use half the oil, 3 cups of regular milk rather than the 4 cups of buttermilk (or soured milk), and add 1-2 cups of sourdough starter.

Happy breakfast!

No Knead Sourdough Sandwich Loaf

This has become my favorite loaf to make. It’s so big, and tall, and luscious. Give it a try with the recipe below and let me know how it turns out. Post a picture of your loaf in the comments!

Sourdough Sandwich Loaf:

Begin with approximately 2 cups of activated sourdough starter. This means that the starter should have been fed within the last 2-3 hours. I don’t specifically measure. I just eyeball it.

Add the following…

1 1/2 tsp salt

2 tbls honey

1 1/2 cups water

Stir all this into the starter.

Activated starter with salt and honey. Water is next.

Next add your flour. If you are using an all purpose starter, add the all purpose flour first. If you have a whole wheat starter or other whole grain add the whole grain flour first. You want to be sure that the flour that your starter is used to being fed is mixed into the starter well before another type of flour is added. So….

2 cups all purpose flour

1 3/4 – 2 1/2 cups whole grain flour

The whole grain flour could be whole wheat, spelt, etc. I use freshly milled flour.

The reason I give a range here on the flour is that this can vary for you depending on how thick/thin you keep your starter. I typically use about 2 cups of whole grain flour.

The other thing to keep in mind is that this is a fairly stiff dough. For those of you used to high hydration loaves, you may feel like you are over flouring here.

After you have mixed in the flour that your starter is typically used to being fed, then mix in the other flour one cup at a time. You need to read your dough after the first cup of flour. You are going for a dough that is fairly stiff and just cleans the side of the bowl.

This is after one stretch and fold.

After you think you have added enough flour, covet the bowl with a wet towel and let the dough rest for 30 minutes.

After the first 30 minute rest, you want to perform 4-5 sets of stretch and folds every 20-30 minutes. To execute a stretch and fold, reach under the dough and pull a section of the dough up and fold it toward the center of the dough. Do this all the way around the circumference of the ball of dough. Let the dough rest for at least 20 minutes, and perform another stretch and fold until you have done it 4-5 times.

Now give the dough a final 20 minute rest and while you prepare your loaf pan.

I use an Emile Henry Italian Baker. As you can see, this is an extra-large loaf pan. You could use an oval Dutch oven to make this loaf, or divide the dough into two regular sized loaf pans. You could also cut the recipe in half if you only want to make one loaf in a regular sized loaf pan.

If using loaf pans, butter or grease your pans well.

After the dough has completed its final rest (divide it in half if using two loaf pans) and then flatten it into a rough rectangle just slightly smaller than the length of your pan. Roll it into a log shape, pinch the seam closed, and place it in the loaf pan for its final rise. If you have the EH Italian baker, cover the dough with the lid while it rises. (Note: if baking in a Dutch oven, let your dough rise in a covered, oblong banneton, and use parchment paper to line your Dutch oven with rather than greasing it.)

A peek at the bread rising. This dough needs to be a little closer to the top before it’s ready.

Let the dough rise until it reaches the top of your loaf pan or banneton.

Once it had risen to the top of the pan, preheat the oven to 400 degrees.

Once the oven is hot, place your loaf pan in the oven and bake covered for 30 minutes. Then remove the cover and bake for 15 more. If baking in regular loaf pans, you can bake uncovered, just watch the loaf for the last 15 minutes to be sure that it is not browning too quickly. If you find it browns too fast, reduce the heat to 350 for the last 15 minutes.

Cool completely on a wire rack and enjoy your beautiful loaf!

Printable Recipe:

2 cups sourdough starter

1/2 tsp salt

2 tbls honey

1 1/2 cups water

2 cups of flour (same as starter)

1 3/4 – 2 cups flour of choice

Mix all ingredients well. Perform 4-5 sets of stretch and folds. Shape and place in loaf pan for second rise. Preheat oven to 400 when bread reaches the top of the pan. Bake for at least 30 minutes or until golden brown.

Chocolate Chip Sourdough Batter Bread

I had a bunch of starter to use up today.

This is about six cups of mixed starters including – quinoa, brown rice, whole wheat, spelt, and all purpose. Use whatever starter that you have.

At least six cups to be exact. What should I do with all of it? Invent a new batter bread of course! It uses up a lot of starter and it’s yummy!

The recipe below is for one loaf. You can easily double, triple, or in my case quadruple it depending on how much starter you have to use up.

Sourdough Chocolate Chip Batter Bread:

2 cups sourdough starter

1/2 cup water

1/2 tsp salt

1/2 cup sugar

1/2 tsp vanilla

Mix all of the above together until well blended.

Then add…

1/2 cup of flour

1 tsp baking soda

1/2 cup+ chocolate chips

Mix well. Add more flour if needed until the batter resembles the texture of soft cream cheese.

Grease a loaf pan or 8×8 casserole dish, pour in your batter, let it rise 1-2 hours or until your batter is about 1/2 inch from the top of your pan if using a loaf pan, or about 1/2 way up if using an 8×8 pan.

Poured in the loaf pans. Ready to rise.

Bake at 400 for 35 minutes. If using a loaf pan or may need 10 minutes more. To ensure that the bread is done, check the center with a skewer as you would test a cake, or use an instant read thermometer. Internal temp should be between 190-200 degrees.

If the bread is already looking brown at the 35 minute mark, tent with foil and continue baking if more time is needed.

It’s tasty!