Sourdough crepes are a great way to use up extra sourdough starter or discard. Stuff them full of chocolate spread and fruit and it’s a very delicious and special breakfast. I love the little tang from the sourdough and how fast and easy they are to mix up. 

Tips for Making a Good Sourdough Crepe:

• Make sure your skillet and nice and hot before pouring the batter in. I prefer a nicely seasoned cast iron skillet. 
• You want to oil the skillet with olive oil (or any other kind of oil) but don’t use too much. Too much oil makes the crepes fall apart. 
• Use a small spatula or butter knife to loosen the edges of the crepe before flipping it.

Ingredients Needed for Sourdough Crepes: 

(Keep scrolling for full recipe with measurements.) 

• sourdough starter discard 
• milk
• eggs
• butter, I use salted for everything 
• sugar
• vanilla extract
• salt 

The 4 Easy Steps to Making Sourdough Crepes:

• Mix batter in blender
• Refrigerate and let the batter rest
• Cook the crepes in a cast iron skillet 
• Fill crepes with your favorite fillings and enjoy! 

One of our favorite ways to eat crepes is filling them with chocolate spread and fruit like strawberries or blueberries. For a festive holiday treat, sprinkle with pomegranate seeds and powdered sugar. You can also fill them with cream cheese, yogurt, or whipped topping. 

If you don’t have a sourdough starter, you can buy one or you can make one. It’s not too hard to make one. All it takes is flour, water, and a little patience. I wrote down the process step by step in this blog post.

Enjoy the recipe,
~Rachel Ballinger ☕️

“A lot of living happens in the kitchen.”   ~Rachel 

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Sourdough Crepes

Sourdough crepes are a great way to use up extra sourdough starter or discard. Stuff them full of Nutella and fruit and it’s a very delicious and special breakfast.

Course Breakfast

Cuisine French

Keyword Breakfast, crepes, Sourdough,

Servings 12 Crepes

Author Rachel Ballinger

Ingredients

• 1 cup sourdough starter discard
• 1/4 cup milk
• 2 eggs
• 1/4 cup butter melted
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

• Put all ingredients in a blender and blend well. It should be thin and pourable. Let batter rest in fridge for 30 minutes to 2 hours.
• Heat a 10 inch cast iron skillet and oil with a little olive oil.
• Pour crepe batter into heated skillet and swirl around till it’s evenly spread quite thinly. Cook over medium low heat for about one minute or until lightly browned.
• Gently flip and cook for another 30 seconds till lightly browned.
• Remove the crepe from the hot skillet and place on a plate. Fill with your favorite fillings and enjoy!
• Repeat process until batter is all gone.

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This recipe uses sourdough discard. A yummy way to use your discard that the whole family will approve of. 

Make a batch and keep it in the fridge. Bake a couple whenever the craving hits. They are good in the fridge for about 3-4 days. You can also freeze the dough. Place scoops of cookie dough on a pan and flash freeze them and then you can throw them into a freezer bag and store in the freezer. This prevents them from sticking together. Anytime you want a cookie, pull out however many you want and let them thaw a little on a cookie sheet and then bake. Or bake frozen and just bake a little longer. 

Happy Baking,

Rachel ☕️💕

Here are more sourdough recipes you might enjoy:

• Sourdough Pancakes
• Sourdough Biscuits
• Rustic Sourdough Bread  

“A lot of living happens in the kitchen.”   ~Rachel 

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Sourdough Chocolate Chip Cookies

These sourdough chocolate chip cookies are delicious. Full of that classic chocolate flavor with a hint of sourdough, they are more substantial than your average cookie.

Course Dessert

Cuisine American

Keyword Chocolate Chip, Cookie, dessert, Sourdough,

Servings 3 Dozen

Author Rachel Ballinger

Ingredients

• 2 cups brown sugar
• 1/2 cup butter one stick
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup sourdough starter
• 3 cups all-purpose flour
• 1 1/2 cups chocolate chips

Instructions

• In a mixer, cream the brown sugar and butter together. Add the eggs and vanilla and mix. Next add the salt, baking soda, sourdough starter, and slowly add the flour. Mix on medium speed for a minute or two. Add the chocolate chips and mix just till combined.
• Bake right away or let it ferment in the fridge for a couple hours or overnight.
• Drop by spoonful on cookie sheet and bake in a preheated 350 degree oven for 10-12 minutes until lightly browned on top.
• Place on parchment paper and let cool. Store in an airtight container.

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Ingredients needed:

• Flour – all purpose flour or bread flour 
• Sugar
• Baking powder 
• Salt
• Baking soda 
• Butter – I use salted butter for everything 
• Sourdough Starter – you can use sourdough starter or discard
• Buttermilk – if you don’t have any buttermilk on hand you can make your own by adding 1 tablespoon lemon juice to 1/2 half cup

Mix together dry ingredients. Cut the butter into the flour mixture with a pastry cutter or fork. Another option is using frozen butter and grating it. Add the wet ingredients and mix. Form a nice dough and roll it out on a floured surface. Use a biscuit cutter to cut about 20 biscuits. Place on cookie sheet or baking pan and bake for about 15 minutes. Serve hot with gravy or enjoy with butter and jam. 

These biscuits are the perfect accompaniment to my ground beef breakfast gravy recipe. This combo is a family favorite of ours and often shows up on Saturday’s or on snow days. Hearty and happy! 

Happy Baking,

Rachel Ballinger ☕️

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Sourdough Biscuits

These flaky biscuits are quick to make and go perfect with gravy for a hearty breakfast.

Course Bread

Keyword Biscuit, Bread, Sourdough,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 Biscuits

Author Rachel Ballinger

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup butter frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk

Instructions

• Preheat oven to 450 degrees.
• In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Slice butter and cut into flour mixture with a pastry cutter or fork.
• Add the sourdough starter and buttermilk. Stir until a soft dough forms.
• Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out biscuits using a 2-inch biscuit or cookie cutter.
• Place biscuits on baking sheets. Place into oven and bake for 15 minutes or until golden brown.
• Serve warm with gravy or with butter and jam.

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Sourdough Pancakes

Course Breakfast

Keyword Breakfast, Pancakes, Sourdough,

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup sourdough starter
• 1 1/2 cups milk
• 1 large egg beaten
• 2 tablespoons olive oil

Instructions

• In a large bowl, whisk together the flour, baking powder, sugar and salt.
• Add the sourdough starter, milk, egg, and oil. Mix well just until combined.
• Heat up a skillet or griddle on medium high heat and grease with olive oil or butter.
• Pour 1/4 cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.
• Cook for an additional 1-2 minutes or until the pancake is cooked through.
• Serve warm with butter and syrup.

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This rustic sourdough bread is delicious and beautiful with that classic sourdough taste.

The recipe is easy to understand and doesn’t require you to weigh anything. This is sourdough simplified and it’s the only way I do sourdough. I hope y’all enjoy many tasty loaves of bread with this recipe.

Equipment Needed to Bake Sourdough Bread:

You can bake sourdough bread with no fancy equipment. Start with what you have! You can use a bowl or colander with a dish cloth for your banneton basket, you can bake it in any casserole dish if you don’t have a Dutch oven, and you can score your loaves with a sharp knife. You can even bake it on a cookie sheet. But if you want to invest in your sourdough journey, here are a couple items that do make the process easier and I do think they help elevate your bread quality. 

• Dutch Oven – my favorite ones are this one and this one
• Banneton Baskets – this set is beautiful and it comes with a dough scraper and scoring lame
• Scoring Làme – this was the first one I ever had and I still like it 
• Silicone Baking Mat – this is the one I have and like

The first step to making sourdough bread is feeding your starter the night before you want to bake bread. If you don’t have a starter, you can buy one online, get some from a friend, or make your own! I wrote a whole post on making your own starter and you can find that here. It’s not hard, it just takes flour, water, and patience. 

I like using starter that has been fed within the past 12-24 hours. It doesn’t necessarily have to be at its peak rise to work well. I feed my starter with 1 cup all purpose flour and 3/4 cup lukewarm water. 

I usually start my bread in the morning sometime or anytime. Just start it about 7 hours before you want to go to bed. Lol!

In a mixer or mixing bowl, mix together the flour, water, starter, and salt. Mix together until just combined and the flour is all absorbed and then let the dough rest for 15 minutes or longer if you have the time and want too. After 15 minutes, go ahead and knead the dough for about 5 minutes or until the dough is smooth and supple. At that point transfer the dough to an oiled bowl and cover with plastic wrap. The plastic wrap keeps the moisture in and keeps the dough from drying out. Now you will let the dough rise for five hours or more if needed until it’s doubled in size and light and airy, filled with air bubbles. Every hour or so you’ll do stretch and folds on the dough. I sometimes put my dough by the fireplace to give it extra warmth and rising power. 

After doing the stretch folds and letting the dough rise for five hours, it’s time to shaped the loaves and then you can either bake them right away or put them in banneton baskets and let them ferment in the fridge overnight. I do like the added sourdough flavor and the texture from letting them sit in the fridge. 

In the morning, you’ll put your Dutch oven into your cold oven and let them heat up while you preheat your oven to 450 degrees. Pull your loaves out of the fridge and remove them from the bannetons onto a floured piece of parchment paper or baking mat. Score them as desired. Scoring is fun and a chance for your creativity to shine. 

Once the oven is preheated, place the loaves in the hot Dutch oven, cover, and bake for 15 minutes. Remove the lids and bake for 15 more minutes uncovered. Remove from oven and let cool. Of course, I rarely restrain myself from cutting an end piece off while it’s still piping hot, slathering it with butter, and devouring it. It’s pure heaven!
Once it’s completely cooled off, I will wrap it in plastic wrap to store it and keep it from drying out. 

The process of feeding your sourdough starter and making the dough with the stretch and folds and proofing and shaping of the loaves is very therapeutic and soothing. Slow down and embrace the process.

Happy Baking!
~Rachel Ballinger 🥖💕

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Rustic Sourdough Bread

Course Bread

Cuisine American

Keyword Bread, Sourdough,

Servings 1 Loaf

Author Rachel Ballinger

Ingredients

• 3 cups bread flour
• 1 1/4 cups water
• 3/4 cup active sourdough starter
• 1 1/2 teaspoons salt

Instructions

• Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
• Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
• Transfer to a lightly oiled medium-sized bowl, seam side up. Cover with plastic wrap and let rise for 5 hours, turning and folding the dough about every hour or so.
• At this point you can either continue with these directions or form a firm loaf on a floured baking surface, put it in a sourdough banneton basket, cover, and place in fridge overnight pulling it out in the morning and then continuing with these directions.
• Plop dough out of bowl onto a lightly floured surface and gently shape into a ball. Place it on a square of generously floured parchment paper. Make sure there’s a good coating of flour on the top, as this will make scoring easier. If you refrigerated it overnight, just plop the dough gently out of the banneton onto the parchment paper, no shaping needed. 
• Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees.
• When the oven is preheated, slash the top of the loaf with a bread láme or serrated knife (in 2-3 places) and transfer it to the hot pot by holding the edges of the parchment paper. 
• Replace the hot lid and bake for 15 minutes. Remove the lid and continue baking for another 15 minutes, until golden brown.
• Remove from oven and remove bread from Dutch oven and let cool on parchment paper at least 30 minutes before cutting.

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Day One: 

In a wide mouth quart jar, stir together 1 cup whole wheat flour and 1/2 cup water. It will be a thick paste. Stir really well to make sure all the dry flour is absorbed. Cover and let sit for 24 hours. I like to use a coffee filter and rubber band. Anything will work as long as it’s breathable. 

Day Two:

Discard half the starter and mix in 1 cup of flour and 1/2 cup water. Stir well. You can switch to all-purpose flour now if you’d like. Cover and let sit for 24 hours. 

Day Three:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours. 

Day Four:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours. 

Day Five:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours.

Day Six:

Discard all but about 1/2 cup of starter and mix in 1 cup flour and 1/2 cup water. Cover and let sit for 24 hours. 

Day Seven:

Your starter should be light and bubbly and doubling in size in 6-8 hours. It is now ready to bake with! From now on, feed it every 24 hours or so with 1 cup flour and 3/4 cup water. I usually transfer it to a bowl now because it’s easier to feed and use than when it’s in a jar. You can cover it with wax paper and a big rubber band or my favorite is to use a beeswax cover. 

Tips:

•You can use lukewarm water to feed your starter to give it a little boost, especially in cold weather or if your house tends to be cooler. 

•It may take longer than 7 days to get your starter going and that is totally ok! Just keep discarding and feeding it daily and it will get there. Just don’t quit on it! 

•If you see 100% hydration sourdough starter mentioned in a recipe, it means that you are feeding your starter with the same weight flour as water. I measured it and it’s roughly 1 cup flour and 3/4 cup water. I like that consistency and it’s what works best with most sourdough recipes. 

Happy baking!
~ Rachel ☕️

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Sourdough Bagels

Keyword Bread, Sourdough,

Servings 8 Bagels

Ingredients

• ½ cup sourdough starter
• 1 cup water
• 2 tablespoons honey or maple syrup
• 2 teaspoons salt
• 3-4 cups all purpose flour
• 1 tablespoon baking soda + 1 tablespoon sugar for boiling

Instructions

• Add sourdough starter, water, honey, salt, and two cups flour to a stand mixer.
• Mix until it comes together, about 10 minutes on low speed. The dough will be really stiff and difficult to incorporate.
• Add remaining flour, half a cup at a time. Use a dough hook and knead until it is smooth and pliable.
• Cover dough with wet tea towel, plastic wrap, or beeswax wrap and allow to ferment for 8 to 12 hours.
• After fermentation, divide into 8 equal pieces.
• Roll the dough into balls, flatten them down a bit, and poke a hole in the middle with your finger. Stretch the hole a bit to widen.
• Cover with a tea towel and allow the dough to rise in a warm spot for 1-4 hours or until puffy.
• Preheat oven to 425 degrees.
• Bring a large pot of water to a boil and add the baking soda and sugar.
• Using a slotted spoon, gently add bagels to the water and boil for one minute, flip, then boil for another minute.
• Shake off excess water and dip into desired toppings (optional).
• Place boiled bagels on parchment-lined baking sheet.
• Bake for 20-25 minutes, or until golden on top.

Notes

Topping Ideas:
Shredded cheddar cheese
Sesame seeds
Dried onion/dried garlic flakes
Poppy seeds
Everything But The Bagel seasoning
Cinnamon sugar topping

Or mix one of these extras into the dough right before forming into bagels:
Fresh blueberries
Cinnamon and raisins
Chocolate chips

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