Sourdough pancakes

Ingredients:

Overnight sponge

2 cups All-Purpose Flour

1 cup sourdough starter, unfed/discard

2 tablespoons granulated sugar

2 cups buttermilk

Batter

all of the overnight sponge

2 eggs

4 Tbsp butter, melted

3/4 tsp salt

1 tsp baking soda

Instructions:

To make the overnight sponge: 

In a large bowl, stir together the 1 starter, flour, sugar, and buttermilk.

Cover and let rest for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.

This can also be used for waffles.

Sourdough Tea Scones

Ingredients:

2 c flour

1 Tbsp baking powder

1/2 tsp salt

1/2 c sugar 

1 stick unsalted butter, Cold

1 c mix ins (chocolate chips, blackberries, etc)

1/2 c sourdough starter

1/4 c heavy cream or 1/2 & 1/2

1 egg

1 tsp pure vanilla extract

Topping:

2 Tbsp heavy cream or 1/2 & 1/2 for browning

In a large bowl, mix together flour, baking powder, salt, and sugar.

Cut in butter using a fork or pastry blender.

Add the add-ins to dry ingredients.

Combine sourdough starter, cream, and egg in a separate bowl.

Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix.

Shape into a 12″ circle, and cut into 8 equal slices.

Place in the freezer for 5-10 minutes. Brush with cream.

Bake at 400 degrees for 20 minutes until the edges start to turn golden.

Allow to cool for 10 minutes before serving.

Sourdough Cinnamon Rolls

Dough:

1 c fed sourdough starter

3/4 c milk, lukewarm

1 large egg

4 Tbsp butter, softened

3 1/4 c All-Purpose Flour

1/4 c granulated sugar

1 1/2 tsp salt

1 tsp instant yeast

Filling:

3/4 c light brown sugar, packed

1/4 c All-Purpose Flour

1 Tbsp cinnamon

1/8 tsp salt

1 Tbsp butter, melted

Icing:

1 1/2 c confectioners' sugar

pinch  salt

1 1/2 Tbsp butter

1/2 tsp Vanilla Extract or Maple Extract 

2 Tbsp milk 

Instructions:

To make the dough

Mix together all the dough ingredients except the salt and yeast until the flour is evenly moistened and the dough has formed a sticky mass (2 to 3 minutes on low speed of a stand mixer)

Add the salt and yeast on top of the dough without mixing it in.  Cover and let the dough rest for 20 minutes.

Mix in the salt and yeast until fully incorporated, about 1 minute on low speed. Turn the mixer up one speed and knead the dough until it’s smooth and supple but still somewhat soft and tacky (Approx 2 to 3 minutes)

Cover the dough and let it rest in a warm place for 4 hours.  Stretch and fold once per hour. 

Make the filling after the last kneeding.

To make the filling: 

Combine all the filling ingredients in a medium bowl. The texture will be like wet sand.

Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle.

Spread the filling evenly over the surface of the dough, leaving 1/2” of exposed dough along one edge.

Starting with the filling-coated edge, roll the dough into a log.   Cut the log into twelve slices and place them in a lightly greased 9” x 13” pan. Cover the pan and let the buns rise 2 to 3 hours.

At this point, you can let the buns rise for another hour and then bake them; or you can place the pan in the refrigerator overnight, covered, and bake the buns the next day (up to 24 hours later).

To bake the same day: Bake the buns in a preheated 400°F oven for 18 to 22 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190°F.

To make the icing: 

While the buns are baking, stir together all the ingredients in a medium bowl until smooth.

Remove the buns from the oven and cool for 5 to 10 minutes before icing. Alternatively, allow the buns to cool to room temperature. Cover the buns and leave them at room temperature overnight, then reheat in a 325°F oven for 10 to 15 minutes before icing and serving.

To bake the buns after being refrigerated overnight: Remove the pan from the refrigerator and leave the buns covered at room temperature while you preheat the oven to 400°F.

Bake the buns for 20 to 25 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190°F. Remove the buns from the oven and cool for 5 to 10 minutes before icing.

Wrap the buns in plastic and store at room temperature for a day or so; freeze unfrosted buns for longer storage.