Sourdough Coffee Cake

Friday, July 24, 2015

Thanks for all the brave participants who made sourdough wontons! You guys rocked not having a recipe provided, and it was so fun to see all the varied and delicious recipes you came up with! Pat yourselves on the back, because you did great!

For the month of August we will be making Sourdough Coffee Cake! If you are unsure of what coffee cake might be, it is a moist and tender cake topped with some kind of streusel. Its called coffee cake, not because it has coffee in it, but because you typically serve this cake for breakfast or brunch alongside coffee or tea. Some have a swirl of streusel inside, others are filled with fruit preserves or buts, or even chocolate. Coffee cakes are typically not frosted - they come out of the oven ready to eat, although you can also drizzle a little icing on top if you like! This is a very American kind of cake, it is easy to prepare and tastes great!

As always, you may use whatever recipe you like, and any flavor you like. Please check out our Sourdough Coffee Cake Recipe Board on Pinterest for recipe inspiration!

Please check out our "How to Join" page for information on how to add your page to our link-up!

** If you don't have a blog but would like to join us anyway, that's awesome! We would love that! Simply bake along with us, and send us an email containing a picture of your creation, your name, and a brief description of what you made and we will include it on the reveal day post! 

Can't wait to see what you have made!


Sourdough Wontons

Thursday, July 16, 2015

So, for this month, I have a challenge for you! I posted on Facebook and asked if you wanted to make something sweet, something savory, or something challenging and without a recipe. Since only two of you answered (Thanks Kelly & Russell), and both of you picked the challenging one, that's what we are going to do! And I am so excited about it! I have been wanting to do this for a while now, but I haven't been able to find a recipe for it, and I haven't had the time to create one for you, either. SO, part of this challenge is creating your own recipe! Are you ready to find out what we are making?

Wontons!!! Wontons are small dumplings, usually with a savory filling. They can be dropped into a soup and boiled or they can be fried (you can pick which you would like to do). Dont confuse wontons with other filled dumplings - the key here is to get a nice thin dough to wrap your filling. Wontoms are typically served in a triangular or spherical shape (so not a ball of dough!)

Like i said before, I wasn't able to find an actual recipe for sourdough womtons, so i want you to put on your thinking caps and eee what you can come up with! Check out the Steamy Kitchen site for a great tutorial on how tommake wontons (fried and boiled and even dessert!). And if you need some inspiration, check out the Monthly Inspiration Board on Pinterest! Not only can you use whichever recipe you like, but please feel free to use whatever flavorings and additional ingredients you want! There are no rules, except stick to the  topic and include your sourdough! Have fun, and we can't wait to see what you make!

To Join us for July, please read our "How to Join" Page.



** If you don't have a blog but would like to join us anyway, that's awesome! We would love that! Simply bake along with us, and send us an email containing a picture of your creation, your name, and a brief description of what you made and we will include it on the reveal day post! 

It's time to show off your creation, so link up below! Share the love on Facebook, twitter and instagram by tagging your photos #sourdoughsurprises so everyone can see!





Sourdough Galettes

Saturday, June 20, 2015

Sourdough Galettes (Sourdough Surprises)


Three cheers for Sourdough Galettes! Did you love them as much as we did? They are so quick and easy to throw together, yet so delicious! Rustic desserts are awesome in my mind, the perfection of imperfection!

Sourdough Galettes (Sourdough Surprises)


We can't wait to see all the awesome galettes and crostatas that you made this month, so link up now!


And don't forget, if you baked along with us but don't have a blog, you are always welcome to send us an email with a photo and brief description of your creation!


And please check back in a few days to see what we will be making for July!


Sourdough Surprises - June

Friday, May 22, 2015


Here in the US, its the beginning of summer, and berries and fruits are coming into season. What better way to celebrate by making a gallete or crostata, which are rustic and free-form tarts often filled with fruits (but also sometimes with veggies!) Now, we have made sourdough pies before, but I thought it has been long enough and we have enough new members that we should give it a shot. But instead of doing a traditional pie in a plate, I want us to focus on the more rustic and simple crostatas and galettes.

The pie crust we used before is a pate brisee, and turned out wonderful, with a flaky and tender dough with just a hint of sourdough flavor. If you would like to go that route, please check out this link. You can also check out this recipe but you will need to go get the book!  Like always, you are free to use any recipe you like, and any ingredients with which to flavor your crostatas. If you would like more inspiration, please check out our Monthly Inspiration Board on Pinterest!

To Join us for June:
1. Make some amazing rustic galettes and crostatas utilizing your sourdough starter!
2. Take some photos and blog about it on June 20, 2015
3. Make sure that you include a link back to our blog somewhere in your post. Make sure it says "www.sourdoughsurprises.blogspot.com" 
4. Make sure you come back here to enter your post into the linky tool on reveal day so everyone can see what you have made!

5. Post your pictures and/or blog posts to Facebook, Twitter, Pinterest and Instagram with the #sourdoughsurprises tag so everyone can see! 




** If you don't have a blog but would like to join us anyway, that's awesome! We would love that! Simply bake along with us, and send us an email containing a picture of your creation, your name, and a brief description of what you made and we will include it on the reveal day post! 

Can't wait to see what you have made!


Sourdough Biscuits

Wednesday, May 20, 2015

Sourdough Biscuits (Sourdough Surprises)
Korena from Korena in the Kitchen made these awesome Strawberry-Nectarine Shortcake with Balsamic Syrup

Sourdough biscuits are a great use of sourdough discard. They are quick and easy, and probably one of the first recipes (beyond pancakes) that people make with their sourdough starter. But just because they are simple and quick does not mean that they should be discounted. Biscuits are a great addition to meals, great as a snack, sandwiches, or for shortcakes! You can make them sweet or savory, and add all kinds of great ingredients to them!

Sourdough Biscuits (Sourdough Surprises)

Check out the awesome biscuits that we made this month and don't forget to link yours up! Check back in a few days to see what we are making next! 




Sourdough Tips: Help! My Starter is Sick!!

Monday, May 4, 2015


Our starters take a lot of work, and many have been with us for a while. They are living organisms, and after a while they start to feel like pets or part of the family. Many people even name theirs (mine is named Felix). So when your starter suddenly starts not performing well, we want to fix things as soon as we can!

Your starter isn't just a mixture of flour and water, but actually a rather complex and dynamic ecosystem of microorganisms. It doesn't take much to throw it out of balance. But thankfully, starters are also fairly resilient things, and it is fairly easy to revive them back to health. I am going to try and keep things as simple as I can here, without getting into the more technical and scientific explanations (although I am really itching to do a post on that!)


Your Starter has a Layer of Blackish Water on Top
This liquid layer is called hooch. This is a naturally occurring alcohol that is produced when your sourdough starter has run out of food and needs to be fed immediately! You can kind of think of this as a waste product, and you should pour it off before you feed your starter. If you are getting this liquid often, it means you really should feed your starter more often! This layer of hooch  actually causes the starter to drown, because the carbohydrates underneath can't get any air.

Your Starter Smells like Alcohol
When your starter isn't fed often enough, it is common for an alcohol smell to develop. This happens when the starter begins to consume discarded yeast as well as its own waste. Start feeding your starter more regularly, and your starter will return to its normal smell. If you need help remembering when to feed your starter, make a note on your calendar!

Your Starter Smells Like Vinegar
Guess, what? This is totally normal. The vinegar smells comes from the acetic acid in your starter. As the bacteria in your starter eat through the carbohydrates you have fed it, they produce the vinegar smell. This mostly happens when you change the type of flour you are feeding your starter. Continue feeding!

*Notes on smells. Different starters smell different, depending on the type and quality of flour that you are feeding it. Normal smells range anywhere from alcohol, vinegar, dirty socks, overripe fruit, beer, and sometimes even nail polish if it needs fed. It can be pungent and strong, it can burn your nose, and it can stink. But it should never smell like rotten cheese or moldy meat. 
As you feed and continue to use your starter, you should become familiar with how it smells. You should know how it smells when it needs feeding and after you have fed it. When you cook, you continually taste so that you can adjust the seasonings. Sourdough starters work similarly, you should be continually smelling your starter so that you can adjust feedings as necessary. One of the first clues that something is going wrong with your starter is how it smells, so be aware!

Your Starter is Crusty
If you keep your starter at a lower hydration rate, this problem can arise. This happens when it has been neglected and not fed.  Remove the crusty part and feed your starter.

Your Starter is Moldy or Discolored
This is fairly uncommon, but it occasionally happens, and is usually caused  by one of two things. Either your starter/container/utensil was contaminated with soap or food reside during a feeding, or your yeast has become weakened due to skipped or improper feedings. Some people feel comfortable pulling out a tablespoon or so of starter that isn't moldy and trying to save it. However, we feel its probably safest and healthiest to just throw it out (sorry!) and start over. This would be a good time to revive some dehydrated starter you have stored. When in doubt, Throw it out!

Your Starter is Sluggish
Generally speaking, this could be because of temperature. At colder temperatures, the microbes in your starter are sleepier. That is why we store in the fridge in between use. Because they tend to be sleepier, they take longer to activate. Reversely, if your starter is warm, it moves faster. The ideal temperature for your starter is 70 Degrees F.

Remedy Your Problems
Generally speaking, the best way to revive a sick starter is by feeding it.
  • Keep it Clean - Transfer your starter into a clean bowl or measuring cup so you can thoroughly wash the "home" container for your starter. Make sure you use very clean bowls, spoons, and measuring cups, and that you wash your hands well before each feeding. Just because starters are fermented items does not mean they can handle bacteria.
  • Check your Container - Make sure it is kept reasonably clean, remove any dried gunk from the lip of the container so you get a good seal with the lid. You also want to make sure that your container is twice the size of your starter, so that you have as much air in your container as you do starter. This will allow your starter to have enough oxygen to breathe. 
  • Feed it - Feed your starter as you normally would, using good quality flour and clean, cool water. Cover and allow to stay on the counter for several days. Continue feeding every 12 hours for several days, until your starter has returned to its normal, healthy, bubbly self. 
I hope you have found this post to be helpful!

**Note: I tried to simplify a lot of the science of sourdough starters, so you could understand how to care for a starter without necessarily understanding a lot of the technical science behind it. Are you interested in a more technical post that explains the science behind how a starter works? If so, please leave a comment and let me know! 




Rediscover Real Artisan Sourdough Baking!

Monday, April 27, 2015

Today we have a really special gift for you!



By now many of you are probably familiar with Teresa from Northwest Sourdough. There have been several challenges where we have recommended her recipes, and there have been many times where we have directed several of you to her site in answer to questions and in looking for more information. We have even had her listed under our "More Resources" tab for quite a while now.

Teresa has a great site and is full of wonderful information, and we highly recommend that you take a moment and check out her site. Not only does she have an abundance of recipes, but she also posts "how to" videos on You-Tube, and has written 4 e-Books all about sourdough baking.  

Recently, Teresa has started a new online course called Rediscover Real Artisan Sourdough Baking. This course has over 58 lectures, 3 hours of content, and is perfect if want to learn to make the perfect rustic sourdough loaf! This course is also self-paced, so there is no need to feel rushed - you can take this course as it fits into your life. Additionally, once you enter into this course you will have all the materials ready for you permanently, as well as any future updates.

Teresa has offered to let Sourdough Surprises readers take this awesome course (normally $199) for an awesome price of just $25!!!

Many of you have expressed an interest in becoming more confident and proficient in your sourdough baking, and so we hope you will take advantage of this special opportunity that is being offered just for us!

Photo by Teresa Greenway at Northwest Sourdough
Please follow this link to sign up for the Rediscover Real Artisan Sourdough Baking Course: https://www.udemy.com/rediscover-real-artisan-sourdough-baking/?couponCode=Surprise25

We know you will love this course, and learn so much! And, we are totally taking it, too! But hurry, this is only good for the first 500 people that sign up!