A collection of our favourite recipes

using sourdough starter

 Contents

I About

II Bread

III Discard Recipes

IV Add-Ins
 CHAPTER I

About
You Knead
SOURDOUGH

Hey I'm Josh, founder of You Knead Sourdough. I decided to start this little
project out of a pure love of baking. I've been making lots of delicious
sourdough bread and love sharing with friends and family.

I am always asked "wow, how do you do that?" and my answer is always "it's
easy!". So after helping out some friends make their own sourdough, I
thought I'd set out to help as many people as possible make their own
delicious artisan sourdough from scratch.

I've aimed to get the best possible ingredients for sourdough bread making;
we source bread flour from Flinders Ranges Premium Grain, a farm located in
South Australia. The quality of FRPG’s flour has been recognised
internationally for quality and consistency. I've personally been using their
flour for a long time and am always delighted with the results. I'm sure you
will be too! We also aim to provide high quality baking equipment - I expect
good quality equipment when I make my sourdough, and I know you do too.
All equipment is checked for quality before sending out.

I'm excited for you to join me on this sourdough bread making journey! I am
always eager to hear from you and see the results you've achieved. I look
forward to seeing pictures of your bread - send them through to our
Facebook or Instagram pages and they'll definitely be shared!

Happy baking!
 CHAPTER II

Bread
Basic Bread Recipe
So, you want to bake artisan sourdough at home? You’ve come to
the right place. Whether you’re a baking novice or have been
making sourdough for years, this simple step-by-step Sourdough
Bread Recipe is perfect for bakers of all skill levels.
With only four main ingredients (water, flour, salt and yeast from
your sourdough starter), you won’t need to ransack your pantry or
local supermarket for a bunch of ingredients to start baking your
sourdough loaf. The results? Delicious artisanal sourdough bread
with a crunchy golden outer and the perfect crumb every time.
 Basic Bread Recipe

4 Now it’s time to knead, but not in the

Ingredients:
traditional sense as sourdough is quite a
150g (⅔ cup) active wet dough and it’s extremely difficult to
sourdough starter handle without making an extreme mess (I
know, I know, you’re probably thinking:
350g (1 ⅓ cup) room “Why did you call it You Knead Sourdough
temperature water (filtered) if I don’t even knead it?”). This really is a
no knead sourdough. We are going to
500g (3 ⅔ cup) bread flour utilise a method called ‘stretch and fold’
which develops the gluten in the dough
and makes it nice and strong. Every 30
10g fine salt minutes during the bulk fermentation time,
you will grab one side of the dough and
fold it back onto itself (while it's still in the
Instructions: bowl). Wet your hands first to stop the
dough sticking, then fold the dough 4
1 In a bowl, add 150 grams (2/3 cup) times clockwise from top to bottom
of your active sourdough starter (handle gently to keep the bubbles inside
(make sure it’s nice and bubbly) to the dough). Do this a total of 5 times
350 grams (1 + 1/3 cup) of room (every 30 minutes, over 2 hours which
temperature water. Mix well so the includes the stretch and fold right after the
sourdough starter is well distributed autolyse stage). Each time you do this
throughout the water. you’ll notice that it’s much easier to
stretch, as the gluten is getting stronger
and stronger. Watch this video for a great
2 Add the starter-water mixture to 500 example of the stretch and fold technique.
grams (3 + 2/3 cup) of bread flour
and 10 grams (1 1/2 tsp) of fine salt
(non-iodised) and mix with the 5 Complete the remainder of the bulk
dough whisk. Make sure there is no fermentation. Depending on the
dry flour left in the bowl. temperature in your kitchen, total
bulk fermentation time (including the
3 At this stage the dough will be a 2 hours for stretch and fold) could
sticky, shaggy mess. You need to take anywhere from 3 to 8 hours.
leave it for 30 minutes to ensure all The ideal temperature for sourdough
of the flour has time to fully hydrate fermentation is somewhere between
(this is called the ‘autolyse’). Cover 25℃-28℃. Bulk fermentation is
the bowl with plastic wrap during complete when the dough has risen
this stage. by approximately 30%.
6 The next step is to shape the dough. 8 Time to bake! Place a Dutch oven in your
This is the tricky part which takes a oven and preheat to 250℃. If you don’t
bit of practice (it took me quite a few have a Dutch oven you can use a normal
tries to get it right when I first baking tray with an additional tray on the
started!). Empty the dough from rack below that you will pour boiling water
your bowl onto a lightly floured in as you put your loaf in the oven. This
bench and rest for 10 minutes. Next, helps to create steam which will give your
you are going to build tension on the bread a great oven spring. Turn the dough
surface of the dough by folding the out of the banneton onto a piece of baking
dough like a piece of paper going paper. Score the top of the dough with the
into an envelope. Stretch the dough bread lame (the tool with the razor blade)
out into a square, then fold the top – one long slice down the middle should
down by a third. Next, you will fold work well. You can even get creative with
both sides into the centre, before your scoring patterns!
rolling the dough up from the
bottom. Use your bench scraper to 9 Place the loaf with the baking paper
handle the dough to make sure it into the Dutch oven, turn the
does not stick to the bench. Watch temperature down to 220℃ and
this video to learn how to shape bake with the lid on for 20 minutes.
dough. From here, the dough goes After 20 minutes, remove the lid and
smooth or ‘pretty’ side down (the continue baking for 25-30 minutes.
side without any of the folds) into The bread is cooked when the
the well floured oval banneton internal temperature reaches at least
basket (either with or without the 97℃ or if it sounds hollow when
linen liner, but make sure to flour the tapped on the base. It should be a
liner well if you use it). Finish by deep golden brown.
sprinkling some flour on the top of
the dough before putting it into the 10 Remove your sourdough loaf from
fridge (loosely covered). the oven and leave it to fully cool for
at least an hour. Resist the urge to
7 Complete the secondary slice it early! It will dry out and
fermentation (proofing) of the become gummy if you cut it too
dough. This can either be done at early, as it will let a lot of moisture
room temperature for 1-4 hours escape.
(depending on kitchen temperature),
or overnight in the fridge (for more 11 Enjoy your bread! Try it with a nice
pronounced flavour). Your spread of good quality butter and a
sourdough is ready to bake when it sprinkling of flaky salt. Don’t forget
passes the poke test, which is where to tag us as @youkneadsourdough
you poke a finger in and it springs on Instagram, or use the hashtag
back but leaves a small indent. #YouKneadSourdough so we can see
your finished sourdough
masterpieces.
 Sourdough Foccacia

Ingredients: Instructions:

4 cups (512 g) all-purpose In a large mixing bowl, whisk together the flour and salt.
flour or bread flour
Add the sourdough starter and water to the bowl and
2 teaspoons (10 g) kosher mix with a wooden spoon or your hands until a shaggy
salt dough forms.

2 cups (455 g) sourdough Cover the bowl with plastic wrap and place it in the
starter, unfed or recently refrigerator overnight or for at least 8 hours.
fed
The next day, remove the bowl from the refrigerator and
1 1/2 cups (340 g) lukewarm let the dough sit at room temperature for 1-2 hours or
water until it has warmed up slightly and is easier to work with.

butter for greasing Preheat your oven to 425°F (218°C). Grease a 9x13-inch
baking dish with butter and pour 2 tablespoons of the
4 tablespoons olive oil, olive oil into the dish, spreading it around with your
divided hands.

flaky sea salt, such as Gently transfer the dough to the baking dish and use
Maldon your fingers to press it out into an even layer, pushing it
all the way to the edges of the dish.
1 to 2 teaspoons whole
rosemary leaves, optional Drizzle the remaining 2 tablespoons of olive oil over the
top of the dough and sprinkle with flaky sea salt and
rosemary if using.

Bake for 25 to 30 minutes or until the focaccia is golden

brown and crispy on top.

Let cool for a few minutes before slicing and serving.

Enjoy your delicious sourdough focaccia with a chewy,

tangy crumb!
 Sourdough Pizza Dough
Dough: Instructions:

½ cup (100 g) sourdough Mix the pizza crust ingredients together in a large mixing
starter discard bowl until they combine and form a shaggy mass. Cover
the bowl and let it ferment on the counter at room
2 teaspoons (10 g) fine sea temperature overnight.
salt
The next morning, perform one set of stretches and
2 tablespoons (30 g) olive folds, cover the bowl and place in the fridge until it’s
oil ready to bake.

⅓ cup + 1 tablespoon (50 g) Remove the dough from the fridge and allow it to sit at
whole wheat flour room temperature for 30 minutes. Divide the dough into
four equal portions, flour your work surface and shape
3 ¾ cups (450 g) bread flour each portion into a ball shape. Cover with a towel and let
the dough rest for 30 minutes.
1 ⅓ cups + 2 tablespoons
(350 g) water Turn your oven's broiler on high and preheat your cast
iron skillet over medium-high heat on the stovetop.
4 teaspoons sourdough Working one at a time on a floured surface, press a
pizza flavour (optional) dough ball into a 12"-wide circle. Make sure to delicately
stretch the dough as best you can to preserve those air
Pizza sauce pockets.

Your choice of pizza Pro tip: If you have trouble shaping the dough, let it rest
toppings for 15-20 minutes to allow the gluten to relax. This will
make it easier to stretch into a nice round shape.

Carefully lay the crust into the hot skillet. Immediately

place your toppings onto the crust. I personally make my
sourdough pizza with tomato sauce, topped with fresh
mozzarella, parmesan, olive oil, and sea salt.

Cook on the stove-top for 5-6 minutes, before using a

spatula to lift the crust in order to check the bottom is
done. It should be slightly charred.

Once the bottom is well-cooked, transfer the skillet to

the oven for 2-4 minutes to cook the toppings. Check on
the pizza regularly to avoid over-cooking. Remove the
pizza from the oven, cut into slices and bon appetit!
 Sourdough English Muffins
Ingredients: Instructions:

100 g active sourdough Mix and Knead: In a mixing bowl, add sourdough starter,
starter milk, sugar and salt, stir with dough whisk to combine.
Add flour and mix until a dough forms. Turn out onto
1 tablespoon sugar bench top and knead for 5 minutes, adding a little bit
more flour if it’s too sticky.
1 cup full cream milk
First Proof: Place the kneaded dough back into the
360 g all-purpose flour mixing bowl. Cover it with a lid or plastic wrap to
prevent drying, and let it proof at room temperature for
5g salt 8 to 12 hours, preferably overnight. During this time, the
magic of sourdough fermentation will work its wonders,
¼ cup cornmeal or semolina giving your muffins their characteristic flavour and
for sprinkling texture.

Shape and Second Proof: When you wake up the next

morning, your dough should have risen beautifully.
Gently turn it out onto a clean, lightly floured surface.
Press it out into a thickness of about 1 inch. Using a
round cookie cutter or even the rim of a glass, cut out 6
circles from the dough. Sprinkle a tray with cornmeal or
semolina, and place the rounds onto the tray. Sprinkle a
bit more cornmeal on top of the muffins. Cover them
with a clean tea towel and allow them to rise for
approximately 1 hour at room temperature.

Cook to Perfection: Preheat a frying pan or skillet over

medium-low heat. Once it's heated, carefully add your
muffins to the pan. Cover the pan with a lid and let the
muffins cook for about 4 minutes on each side. Use a
spatula or egg flip to flip the muffins over. You'll know
they're ready when the bottoms turn a delightful golden
colour.

Enjoy the Fruits of Your Labor: Allow your freshly cooked

Sourdough English Muffins to cool completely before
slicing them open. The anticipation is worth it, as you'll
be rewarded with the perfect nooks and crannies for
your favorite spreads to settle into.
 CHAPTER III

Discard
Recipes
What is Sourdough
Discard?
To keep a sourdough starter healthy and active, it needs regular feeding.
During each feeding, a portion of the starter is typically removed before
adding fresh flour and water. This removed portion is what's referred to as
"sourdough discard." People often discard a portion of the starter to
maintain a manageable volume and to prevent the starter from becoming
too large.

Instead of throwing away the discard, many bakers find creative ways to use
it in recipes to minimise waste. Sourdough discard can be used in various
baked goods like pancakes, waffles, muffins, crackers, and even in some
bread recipes. It can add a mild sourdough flavor and improve the texture of
these recipes. So, rather than being discarded, it's repurposed in cooking
and baking to add flavor and character to other dishes.

Here’s some of our favourite uses...

 Sourdough Brownies
Ingredients: Instructions:

150g dark chocolate (65- Preheat the oven to 180°C fan.

70% cocoa solids)
Line a 7.5 x 9.75-inch (19 x 25 cm) rectangular or 9-inch
50g (1/4 cup) unsalted (23cm) square brownie pan with baking paper.
butter
Break the chocolate into chunks. Place into a medium
60g (1/4 cup) vegetable oil pot with the butter and vegetable oil. Set over a low
2 eggs + 1 egg white heat on the stove and stir often (to prevent it from
burning), until the chocolate is almost fully melted.
1/2 tsp salt Remove from the heat and set aside so the remaining
chocolate can melt from the residual heat.
150g (2/3 cup) caster sugar
or granulated sugar In either a stand mixer with the whisk attachment, or in
a large bowl with electric beaters, place the eggs, egg
110g (1/2 cup, packed) light white, salt and both kinds of sugar into a large bowl
brown sugar and whisk until pale and very fluffy. Add the water and
vanilla, then continue to whisk until the sugar has
2 tbsp water mostly dissolved – you can tell when this has happened
by rubbing some of the mixture between your
1 tsp vanilla extract fingertips – if it feels very grainy, you need to keep
whisking. This should take about 10-15 minutes.
50g (1/2 cup) unsweetened
cocoa powder Mix the cocoa powder and sourdough starter into the
melted chocolate mixture until completely combined.
120g (1/2 cup + 2 tbsp) Add this mixture to the bowl of whipped egg mixture
activated sourdough starter and fold together until just combined.
Sea salt flakes
Pour into the prepared brownie tin and bake for 30-35
minutes.

The top should appear dry, so insert a toothpick into

the centre of the brownies to test whether they’re
ready to come out (the toothpick should come out with
a small amount of batter stuck to it).

Let the brownies cool for at least 20 minutes before

slicing into 16 pieces. Finish with a sprinkle of flaky sea
salt, or a scoop of your favourite ice cream.
 Sourdough Crackers

Ingredients: Instructions:

1/2 cup (112g) Sourdough To make sourdough crackers, combine sourdough

Starter, unfed/discard starter, flour, salt, butter, and herbs to create a smooth,
cohesive dough that isn't too sticky. Shape it into
1/2 cup (56g) Bread Flour rectangular slabs, cover it with plastic wrap, and
refrigerate for around 30 minutes until firm.
1/4 tsp sea salt
Preheat the oven to 180°C. Roll the dough thinly (about
2 tbsp (28g) unsalted butter, 2mm) on lightly floured baking paper. Place the baking
room temperature paper and dough on a baking sheet, brush with oil,
sprinkle with salt, and cut the dough into squares using
1 tbsp dried herbs of your a pizza cutter. Prick each square a few times with a fork
choice to prevent it from puffing up while baking.

Oil for brushing Bake the crackers for 20-25 minutes, rotating the
baking sheet halfway through to ensure even browning.
Flaky salt (for sprinkling on Once they're lightly browned, remove them from the
top) oven and allow them to cool on a rack.

To store the crackers, wrap them tightly and keep them

at room temperature for up to a week. If you need to
store them for longer, freeze them instead.
 Sourdough Crumpets
Ingredients: Instructions:

1 cup (227g) sourdough Place one cup (227g) of starter into a medium-sized
starter discard (unfed) bowl. Stir in the sugar and salt, then the baking soda.
The batter should rise and bubble slightly, before
1 teaspoon granulated becoming almost billowy.
sugar
Heat your fry pan over medium-low heat – 150°C is
1/4 to 1/2 teaspoon salt perfect. Lightly grease the surface with cooking oil (if
your pan isn't non-stick), then melt a square pat of
1/4 teaspoon baking soda butter atop the oil.

Lightly grease four English muffin rings (1" high and 4"
wide) and place on the pan. Divide the batter evenly
among the rings using a generously heaped muffin
scoop. Each ring will take a generous 1/4 cup of batter.

Cook for approx. 5 minutes, until the tops are set and
full of small holes. Carefully flip the crumpets over,
removing the rings, and continue to cook for an
additional 3 minutes, or until they're golden on the
bottom.

Remove the crumpets from the heat and allow to cool

slightly/

Enjoy the crumpets warm, split and spread with butter

and jam. Or toast to brown and crisp them before
serving.

Store leftovers at room temperature for several days.

Or, wrap them well and store them in the freezer.
 Irresistible Sourdough
Cinnamon Scrolls

Dough: Instructions:

1 cup (227g) active Combine the sourdough starter, lukewarm milk,

sourdough starter softened butter, egg, plain flour, whole wheat flour,
caster sugar, and salt in a mixing bowl. Mix until the
3/4 cup (170g) lukewarm flour is moistened and the dough forms a sticky,
milk cohesive mass. This can be done using a low-speed
stand mixer for 2 to 3 minutes or by hand mixing and
4 tablespoons (57g) butter, kneading.
softened.
Sprinkle the salt over the dough without incorporating
1 large egg it. Cover the dough and let it rest for 20 minutes,
allowing an autolyse period.
2 3/4 cups (330g) plain flour
After the autolyse period, incorporate the salt into the
1/2 cup (57g) wholemeal dough and knead until the dough becomes smooth,
flour supple, and slightly soft and tacky.

1/4 cup (50g) caster sugar Cover the dough and let it rest in a warm place for 4
hours. Throughout this resting period, perform three to
1 1/2 teaspoons (9g) salt four stretch and folds in the bowl, aiming for one per
hour. This enhances the dough's strength and elasticity.
Filling:
In a medium-sized bowl, combine the filling ingredients
3/4 cup (160g) light brown (light brown sugar, plain flour, cinnamon, salt) to create
sugar a damp sand-like mixture.

1/4 cup (30g) plain flour Transfer the dough onto a lightly greased or floured
work surface and gently press or roll it into a rectangle
1 tablespoon cinnamon measuring approximately 35cm by 50cm.
spoon vanilla extract
Evenly distribute the filling across the dough, leaving a
1 to 2 tablespoons of milk 1-2cm border along one of the short edges.

Roll the dough from the short edge coated with the
filling, forming a log shape. The log will naturally
elongate to approximately 45cm in length.
 Irresistible Sourdough
Cinnamon Scrolls, cont.

Icing: Instructions:

1 1/2 cups (170g) icing Slice the log into 12 even pieces and arrange them in a
sugar lightly greased 9" x 13" pan. Cover the pan and let the
scrolls rise for 2 to 3 hours until they become puffy.
1 1/2 tablespoons (21g)
butter Baking option A (same day): Preheat the oven to
200°C. Place the scrolls inside and bake for
1/2 teaspoon vanilla extract approximately 18 to 22 minutes until golden brown.

1 to 2 tablespoons of milk Baking option B (overnight): Cover the pan and

refrigerate it overnight (within a maximum of 24 hours).
Remove from the refrigerator and let the scrolls come
to room temperature. Bake as per step 10. This method
helps to develop the tangy sourdough flavour that
makes these scrolls truly amazing!

After removing the sourdough cinnamon scrolls from

the oven, combine icing ingredients until a smooth
paste is formed and spoon over hot cinnamon scrolls.
The heat will melt the icing mixture and it will spread all
over your scrolls creating a deliciously sweet flavour
that compliments the tanginess of the sourdough.

Enjoy!
 CHAPTER IV

Add-Ins
 Jalapeño Cheddar Loaf
Ingredients: Instructions:

150g (⅔ cup) active Follow the recipe for our Basic Sourdough Bread (page
sourdough starter 6) until you reach the shaping your dough stage.

350g (1 ⅓ cup) room After your bulk fermentation is complete, It’s time to add
temperature water (filtered) your Jalapeños and Cheddar!

500g (3 ⅔ cup) bread flour Empty your dough out onto the bench and give your
dough a ‘pre-shape’. You want to use your bench scraper
10g fine salt to help you create some tension on the surface of the
dough and make a round shape. Let it rest for about 10
minutes.
Add-Ins:
Flour the top of the dough, then flip it over so that the
⅓ cup Chopped Jalapeños floured side is on your bench and sticky side is face up.
(jar works best for more Stretch the dough out to a rectangle shape, sprinkle on
flavour but fresh works well your Jalapeños and your cheddar cubes, making sure
too) they are evenly spaced out.

½ cup Cheddar Cheese, Now it’s time to shape your dough. We are using a
cubed round banneton for this loaf so we shape the dough to
fit. Take each corner of the dough and fold it into the
centre.

Flip the dough over and use your bench scraper to help
you form a round ball, pulling the dough underneath
itself to cause tension on the surface. Place the dough
‘pretty side’ down into the floured banneton (we like to
use rice flour as it helps the dough not to stick)

Complete the secondary fermentation (proofing) of the

dough. This can either be done at room temperature for
1-4 hours (depending on kitchen temperature), or
overnight in the fridge (for a more pronounced flavour).
Your sourdough is ready to bake when it passes the poke
test, which is where you poke a finger in and it springs
back but leaves a small indent.

Return to the Basic Bread Recipe (page 6) and score and

bake loaf as per instructions