Sourdough Shortbread Cookies - Foragers of Happiness
These sourdough butter cookies are a type of shortbread cookie that are made to taste like classic French Butter Cookies. The best part of these cookies is they are super easy to make and contain only a few pantry ingredients. These easy sourdough discard cookies have so many variations and ways you can customize them. You can make them the same day or make h to em ahead and freeze the dough. This sourdough discard recipe is perfect for Easter, Mother’s Day and Tea Parties.
Sourdough Discard Bagels
2hr 25min · 8 servings Ingredients: • 3 ¾ cups bread flour • 3 Tablespoons granulated sugar divided • 1 teaspoon instant yeast • 2 teaspoons kosher salt • 1 cup sourdough discard unfed, at room temperature • 1 ¼ cup warm water • 1 egg white plus 1 Tablespoon water, for egg wash • Toppings (optional) Sourdough Discard Bagels recipe: https://www.thisjess.com/sourdough-discard-bagels/
This Jess Cooks
Painting sourdough with a touch of the desert 🌵🍞 If you’re interested in seeing the score I have a reel of my live scoring on my page! Scored using my @wiremonkeyshop poco lame, with an Astra blade which I cut myself. Comment “💜” and I’ll send you a 10% off link 🔗 Painted using natural colors matcha, @wholefoods 365 food coloring in green, @suncorefoods and @gosupernatural #CactusSourdough #cactus #sourdough #sourdoughscoring #sourdoughstarter #bread #yummy #desert #paintedsourdough
Rustic Whole Wheat Sourdough Bunnies
30min · 2 servings Aren’t these perfect for Easter? These little sourdough bunny loaves are perfect to put in baskets for family and friends. Ingredients • 60g sourdough starter • 470g water • 16g salt • 260g whole wheat flour • 390g bread flour Instructions • In a large mixing bowl combine your ingredients to make the dough, • Allow the dough to rest for 30 minutes and then perform a set of stretch and folds. Repeat this step. • Bulk ferment overnight, about 8-10 hours. • Shape your loves as in the video. • Proof your dough covered in the fridge for 2-24 hours • Bake in a Dutch oven at 480F for 30 minutes. Tips: • When portioning the dough for the ears and tail, cut about one inch of the dough for the tail and simply divide what is remaining for the ears. • Use 8” bata
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This painted sourdough is setting a new standard for all bread 🥖 (via @lovealldesignco)
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