Best 3 Sourdough Sams Recipes

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**Sourdough Sam's: A Journey of Flavor and Nutrition**

Welcome to the realm of Sourdough Sam's, where culinary artistry meets the goodness of wholesome ingredients. Immerse yourself in a world of sourdough delights, ranging from the classic Sourdough Sandwich Bread that forms the foundation of hearty sandwiches to the tantalizing Sourdough Pizza Crust that promises a crispy-chewy base for your favorite toppings. But that's not all; Sourdough Sam's repertoire extends to the delectable Sourdough Pancakes, offering a fluffy start to your day, and the irresistible Sourdough Waffles, a crispy treat that will leave you craving more. And for those with a sweet tooth, the Sourdough Cinnamon Rolls beckon with their gooey cinnamon filling and inviting aroma. Each recipe is crafted with the utmost care, using only the finest ingredients and showcasing the magic of sourdough fermentation, resulting in a symphony of flavors and textures that will elevate your culinary experiences.

Here are our top 3 tried and tested recipes!

SAM RICHARDSON'S SOURDOUGH BISCUITS



Sam Richardson's Sourdough Biscuits image

Provided by Jacques Pepin

Categories     project, side dish

Time 1h

Yield About 20 2-ounce rolls

Number Of Ingredients 10

1/2 package (1 generous teaspoon) active dry yeast
2 cups lukewarm water
1 tablespoon sugar
2 cups all-purpose flour
3 cups all-purpose flour
4 tablespoons soft butter
1 tablespoon sugar
1 teaspoon salt
1 teaspoon double-acting baking powder
Sourdough starter from above

Steps:

  • To make the starter, sprinkle the yeast over the water and stir in the sugar. Add the flour and stir to create a loose dough or thick batter. Cover and refrigerate for at least 24 hours, to age. (We used all the starter for our biscuits. You can double the starter recipe and have some left over to make more biscuits later. It will keep in the refrigerator for 7 to 10 days. These are called biscuits, incidentally, not only because they have butter in them but because they contain baking powder in addition to the sourdough starter.)
  • To make the biscuits, mix together the flour, butter, sugar, salt and baking powder. Add the starter and mix well. The mixture will form a fairly sticky dough. Pinch off golf-ball-size pieces (2 ounces each) of the dough and arrange 1-inch apart on a large cookie sheet. Let them proof at room temperature for about 30 to 40 minutes. Place in a 400-degree oven for 20 to 25 minutes, until cooked through and nicely browned.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 136 milligrams, Sugar 1 gram, TransFat 0 grams

SOURDOUGH NO-KNEAD BREAD



Sourdough No-Knead Bread image

So you've brought a sourdough starter to life, or received one as a gift, or purchased one somewhere. You've fed it and watched it become bubbly and fragrant, with a light yeasty-boozy scent. Now it's time to bake bread. An easy way to start is with this adaptation of the baker Jim Lahey's storied recipe for no-knead bread, replacing commercial yeast with a little less than three-quarters of a cup of healthy, well-fed sourdough starter. Give the resulting dough a long, long rise and then plop it into a hot, enameled cast-iron pot with a lid. You'll have an incredible loaf within the hour, and may well find yourself addicted to the smell, the taste and the process alike.

Provided by Sam Sifton

Categories     breads, side dish

Time P1D

Yield 1 loaf

Number Of Ingredients 4

3 1/2 cups/475 grams bread flour, plus more for dusting
1 teaspoon/6 grams kosher salt
3/4 cup/180 grams sourdough starter, "fed"
2 tablespoons/20 grams sesame seeds

Steps:

  • In a large mixing bowl, combine the flour and salt.
  • In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
  • The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
  • Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
  • Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 178 milligrams, Sugar 1 gram, TransFat 0 grams

SOURDOUGH SAMS



Sourdough Sams image

Make and share this Sourdough Sams recipe from Food.com.

Provided by UnknownChef86

Categories     Breads

Yield 17 Doughnuts, 4 serving(s)

Number Of Ingredients 11

1/2 cup sourdough starter
1/2 cup sugar
2 tablespoons shortening
2 cups unbleached flour
1 teaspoon baking powder
1 large egg
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk or 1/3 cup sour milk

Steps:

  • Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter.
  • Then heat some oil in a deep fryer to 390 degrees F and fry.
  • Just before serving dust with powdered or cinnamon sugar.
  • NOTE:
  • These doughnuts are virtually greasless.
  • And if you want you can make several batches at a time and freeze.
  • They keep well and to me taste after a while in the freezer.
  • Take out as many as needed and thaw and put sugar on or eat plain.

Tips:

  • Use a digital kitchen scale: Baking with sourdough is more precise than traditional baking. Using a digital kitchen scale ensures accurate measurements and consistent results.
  • Invest in a good quality Dutch oven: A Dutch oven is essential for baking sourdough bread. It provides a humid environment that helps the bread develop a crispy crust and a chewy interior.
  • Proof your dough in a warm place: Sourdough dough needs time to rise and develop flavor. Proofing it in a warm place helps speed up the process.
  • Don't over-knead the dough: Sourdough dough is more delicate than traditional bread dough. Over-kneading can result in a tough loaf of bread.
  • Be patient: Sourdough bread takes time to make. Don't rush the process. The longer you let the dough ferment, the better the flavor will be.

Conclusion:

Sourdough bread is a delicious and healthy bread that can be enjoyed by people of all ages. It is a great source of fiber, protein, and vitamins. If you are looking for a new bread to try, I highly recommend sourdough. With a little patience and practice, you can make delicious sourdough bread at home.

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