MadForSourdough

Hello friends! Today I'd like to share with you my sourdough banana bread recipe. It's super easy and the ingredients are prepared using just ONE bowl. Patience is required because fermentation requires overnight in the fridge. Since this recipe has raw egg, I do not recommend leaving your batter on your countertop. Ingredients: 1 cup all-purpose flour 1/3 cup unfed sourdough discard 3 ripe bananas 1 large egg 4 tbsp softened butter 1/4 cup sugar (brown sugar is preferred for color) 1/2 tsp baking soda 1/2 tsp salt 1 tsp vanilla extract Steps: 1. In a medium bowl, cream sugar and butter 2. In the same bowl, mash in 3 ripe bananas 3. Add in unfed sourdough discard and 1 egg. Mix really well. Add vanilla extract 4. Add dry ingredients: Flour, salt, and baking soda. Mix well. 5. Oil or butter a 9x6 pan. Pour in your batter - cover and refrigerate overnight. The next day, let it rest on your countertop for about 30 mins before baking. 6. Bake for 35 mins at 350 degrees. Once cooked, let it rest for 15 mins before flipping and slicing. Enjoy! Thank you so much for checking out this video :) I hope that you follow MadForSourdough on here, so you don't miss any of my sourdough videos.

Hello, Today I want to share with ya'll a very simple naan bread recipe using sourdough discard. I don't use yogurt because it makes naan bread heavy in my opinion and I usually eat naan bread with curries or chilis which are already very filling. We love Indian food and it's hard not to order naan breads when ordering Indian curries, but the problem is even plain naan breads are expensive, and what about if you want garlic naan breads? It's like paying $1 more for a clove of garlic. Since having an actual sourdough starter, this has been a favorite recipe of mine because it is so easy, delicious and way healthier if taking sourdough benefits into account. I hope you enjoy ❤️ Ingredients: 2 cups all-purpose flour 1 tsp sugar 1/4 tsp salt 1/2 cup of warm water (add more if needed) 1/2 sourdough discard (fed or unfed - it doesn't matter) STE: 1) In a medium bowl, mix dry ingredients: Flour, salt and sugar 2) In a separate bowl or mug, mix water and sourdough discard, and then pour into the bowl with dry ingredients. Mix well. ** I ended up using more than half a cup of water. In the video, you'll see that my dough definitely needed more water, so I added 3 tablespoons of warm water. Your dough may need more so just add a little bit at a time until you're satisfied. 3) Once everything is incorporated, shape into a bowl and cover. Allow your dough to rest in the fridge overnight or on your countertop for 4-5 hours - it could be more depending on the temperature of your kitchen. 4) Cut your dough in a half and shape into dough balls. Cut each dough ball into 4 equal pieces so a total of 8. Shape into balls and place on a cookie sheet or any flat pan. No need to rest your dough balls. Can go straight to rolling and cooking. 5) Heat up your cast iron skillet WITHOUT oil. I preheated mine for about 5 mins on a low-medium heat setting. 6) Roll each dough ball to about 1.5 mm thick. Don't roll too thin. Cook each side for about 60 seconds depending on the heat of your skillet. You'll know it's time to flip once you see bubbles popping (naan breads are different than tortillas so the bubbles may be smaller) 8) Brush with ghee or melted butter 7) Enjoy with your favorite curry or chili or pretty much any non-watery soup. Thank you for watching and please "follow" MadForSourdough here on Rumble for more delicious sourdough recipes ❤️

If my kids could eat sourdough dumplings EVERY DAY, they would! We used to buy premade pork potstickers which can be very expensive if buying for a whole family. Since knowing about sourdough and having an actual sourdough starter, making dumplings became one of my favorite things to do with any sourdough discard. I can make a ton of dumplings and at the same time, save money. Plus, the wrappers are way healthier. Ingredients: 3 cups all-purpose flour 1 cup hot water (+ 1 tbsp - you may need it depending on your flour) 1/2 cup sourdough discard tapioca starch or arrowroot flour to prevent wrappers from sticking when piled up STEPS: 1.) Microwave 1 cup of water for 45 seconds, add in sourdough discard and mix well. 2.) In a medium bowl, combine flour and water-sourdough discard mixture. Kneed. Add in a little bit of water if needed. 3.) Cover your bowl and ferment either overnight in your fridge or 4-5 hours on your countertop. 4.) If you choose the fridge method, make sure to let your dough sit out for 1 hour before rolling. 5.) Work your dough on a flat surface, divide in half to better handle them and roll flat each dough ball. Roll it to: * 1 mm if you have a 4 " cookie cutter or * 1.5 mm if you are using a thermos container that has a rim of 2 3/4 " 6.) Make sure to flour your wrappers before filling them. ** What works for me is rolling just one dough ball only, cut out circles and make a small pile of wrappers and add the filling. Doing it this way prevents me from making a big pile of wrappers and when it takes a little bit of time before I can add filling to them, they tend to soak up each other and can get stuck Thank you for watching and please like and subscribe for more sourdough recipes 🙂

** I apologize for the music in the middle of the video. I had to mask the background noise my kids were making, and I just couldn't figure out how to turn it down during editing. ** Please watch in HD for better viewing experience:) Flour tortillas are so versatile that you can pretty much fill them with anything - from cheesy quesadilla, tacos, burritos or even peanut butter and jelly. They're just great for making meals that are very filling. I'm excited to share with you another recipe using sourdough discard that I'm making on repeat because they are delicious, healthy and just require a few ingredients. Ingredients: 1 cup all-purpose flour 1/4 tsp salt 4 tbsp cold butter 1/4 cup sourdough discard 1/4 cup water (room temp) STEPS: 1) In a medium bowl, mix flour, salt and butter until crumbly 2) In the same bowl, add in sourdough discard and water then mix well until you form a dough ball 3) Cover and let the dough rest either in the fridge overnight or on the countertop for 4-5 hours ** Let the dough sit out for 30 mins - 1 hour before rolling if you decide to let the dough rest in your fridge. ** It's okay if your dough does not rise. Mine in this recipe did not rise either but it still gave me soft and delicious tortillas. 4) Flour a cookie sheet and kneed your dough for a little bit before cutting them up into 8 equal pieces. 1 cup of flour will yield 8 small flour tortillas (great for tacos) or 4 big tortillas for quesadillas. Form them into balls and cover for 30 mins - 1 hour before rolling. 5) Preheat your skillet before cooking your tortillas. DO NOT use oil. This recipe works very well with a cast iron skillet. I preheated mine for 10 mins - low-medium heat 5) If the skillet is hot enough, it should only take 60 seconds or less to cook each side. Sourdough tortillas are soft and pliable. Enjoy according to your recipe. Please like and subscribe to my channel for more sourdough recipes ❤️ Music: Upbeat Fun Ukulele Musician: REDproductions Site: https://pixabay.com/music/-positive-hopeful-upbeat-fun-ukulele-hope-pleasure-music-16525/

Please watch in HD for better viewing experience :) Nothing beats fluffy sourdough banana pancakes on a Saturday morning! This is a super easy recipe using active sourdough discard. All ingredients are prepared using just ONE bowl so less dishes for you :) Allow your batter to sit on your countertop (covered) for an hour to better yield fluffy pancakes. In my opinion, it is best to prepare this batter around 6:30 or 7AM. Top with your favorite pancake syrup and enjoy! Ingredients: 2 ripe bananas 1 cup all-purpose flour 1 egg 1 cup of milk 2 tsp baking powder 1/4 tsp fine himalayan sea salt 2 tsp olive oil 1/4 cup of sourdough discard STEPS: 1) In a medium bowl, mash two ripe bananas then add in one egg and beat well. 2) In the same bowl, add in sourdough discard and mix well. 3) Then, add flour, baking powder and salt. Combine the ingredients nicely. 4) Add milk, then mix thoroughly. 5) Add olive oil and mix for the last time. 6) Cover your bowl and let the batter sit on your countertop for an hour. 7) After an hour, it's cooking time. Thank you so much for watching! Please subscribe for more sourdough recipes :)