Three Different Types of Sourdough Recipes and When to Use Them
Because there are many different types of sourdough recipes, it can be confusing to choose one. Once you understand the different types of recipes, you can choose the best recipe for your needs!
Sourdough baking is the traditional way to make healthy baked goods. It seems complicated but once you understand the process, it can actually be easy!
Because there are many different types of sourdough recipes, it can be confusing to choose one. Once you understand the different types of recipes, you can choose the best recipe for your needs!
To fully understand the differences in the types of sourdough recipes, you first need to understand the difference between active starter and discard starter.
Discard-Only Recipes
Discard-only sourdough recipes are great to use if you have lots of discard starter AND you want to bake quickly. Because you are only using discard, and not adding any more flour. There is no need to take time to ferment the flour; it has already been fermented! The healthiest discard-only recipes are made with discard made from whole grain flour only.
Discard Recipes
Sourdough discard recipes begin by making a “sponge”. This sponge is made by mixing discard with all the flour in the recipe and liquid of some sort. Often the fat added to the recipe is also included at this point.
Once this sponge is made, leave it to ferment for 8-24 hours. Then other ingredients, as needed, are added before baking. These ingredients often include eggs, salt, and baking powder and/or baking soda. Depending on the recipe, these added ingredients will need to be mixed in or kneaded in.
Because sourdough discard recipes do not rely on the starter for the rise, they are easy recipes to be successful at; it’s hard to mess them up!
Active Starter Recipes
These recipes use the natural yeasts in the starter to cause the rise in the recipe. Because of this, the starter needs to be in it's most active state when mixing up the dough.
Active starter is needed to make a loaf of sourdough bread. Cinnamon rolls and a thick and soft pizza crust.
Discard + Flour with No Long Ferment
You will also find "sourdough" recipes that use discard, add flour and other ingredients, and then bake right away. There is no long ferment of all the flour involved in the recipe. While I'm sure these recipes taste great, they are not what I'd consider true sourdough recipes because they do not provide the nutritional benefits of traditional, long-ferment sourdough baking.
If you want to learn sourdough baking, check out my free class to make your own starter.
Then, if you want more help, take my full sourdough baking class!
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