Sourdough and instant Yeast donuts (krispy kreme copycat)

Makes about 16 doughnuts

1/2 c. sourdough discard

3/4 c. c. whole milk 

1/4 c. sugar

2 1/4 teaspoon yeast

2 eggs, beaten

8 tablespoons butter, melted

3 1/3 c. flour

1 t. salt

Place the milk in microwave for 20 second. 

Pour milk into your mixer. stir in the sugar, then sprinkle yeast and gently mix in. let stand for 5 min til bubbly. 

melt butter and set aside to cool a bit

stir in the sourdough discard, eggs and butter and salt. 

add flour in 3 batches. and stir until combined. knead for 5 min until smooth. 

spray bowl and put dough in to rise over night(8 hours) or in the fridge for 2 hours. 

once ready, cut donuts and holes and lay them on parchment and cover and rise for an hour. 

heat oli to 350 medium heat. fry up!! about 1 min per side. 

let drain on cooling rack. 

Glaze recpie: 

3 cups powdered sugar

1/2 c. heavy cream (or a little less for milk)

1 T. vanilla

dash salt

Sourdough Pancakes

 1 C. sourdough start (it can be at the tail end of being bubbly)

1 1/2 c. milk

1 egg beaten

2 T. melted coconut oil

2 cups flour

2 t. baking powder

1 t. baking soda

2 T. sugar

1 t. salt

mix everything together and fry up!!

Amber's dutch oven sourdough bread

 1 cup bubbly starter

5 cups white flour

1 1/4 c. whole wheat flour

3 cups warm water

mix in a bowl with dough scraper or spatula and let sit 1 hour. 

add 1 T. salt and mix in. and let sit 30 min. 

then stretch and fold every 30 min for 2 hours. 

then let sit over night on counter. dump out and divide into 2 balls and set in parchment paper then a bowl to rise double. 

preheat dutch ovens in 450 . cut top of loaves, and set in hot pots with lid on. bake 30 min, then uncover and bake 20 more min. 

Ambers sourdough bagels

 2 c yeast starter

3cups warm water

2 tablespoons brown sugar

4 t salt

7-8 cups flour 

Raise all night. 

Form bagels in the morning and let raise 2 hours. Boil in pot of water with 1/4 c honey and a dash of salt 

Boil each side for 30 seconds  

Drain

Bake at 425 for 20-25 min 

Sourdough Donuts

 Ingredients:

2 cups sourdough starter

1 cup lukewarm milk

1 1/2 cup flour

2 eggs

1/4 cup oil (organic avocado oil)

1/4 cup sugar (or other sweetener)

1 tsp. salt

1/2 tsp. baking soda

1/2 cup flour

Instructions:

Mix starter, milk and flour until smooth. Add eggs and oil and beat well. Mix sugar, salt, soda and flour in a small bowl. Mix well.

Turn out onto counter 1 c. flour and knead lightly until most of flour is worked in (dough is soft.) Place in greased bowl. Cover and let rise until doubled.

Put dough onto 1/2 cup flour that has been spread all over the counter. Pat to 1/2" thick. Cut and put on well-floured sheet and let rise until doubled. (Don't cover!)

Fry only 3-4 donuts in hot fat at once and fry raised side (top) first turning only once. Drain.

Put glaze, icing, or sugar coat on the donuts. YUMM!!

Sourdough English Muffins

My daughter found this recipe on in jennieskitchen.com, however, I tweaked it a little by stressing you to use organic products. Thank you Jennie!

Use organic ingredients as much as possible.

Ingredients:

240 grams or 1 7/8 cups all purpose flour, plus extra for kneading and rolling out

80 grams sourdough starter (you'll need to weigh it)

1 tsp. (6 grams) sea salt

1 Tbsp. (15 grams) sugar

1 Tbs. (15 grams) softened butter, cut into small pieces 

1 medium to large egg, lightly beaten

135 grams or .57 cup of warm water

Oil or cooking spray, for greasing the bowl 

Semolina, for rolling and dusting pan

Instructions:

Add the flour, starter, salt, sugar, butter, egg, and water to a deep bowl. Using your fingertips, stir to combine, then knead it a few times until it comes together into a shaggy dough.

Dust a counter with flour. Drop the dough onto the counter, and knead until it forms a smooth dough -- this takes about 10 minutes.

Coat a deep bowl with oil or cooking spray. Place the dough in the bowl, and cover tightly. Set in a warm spot until doubled in volume, 3-4 hours.

Dust a counter with more flour and some semolina. Roll the dough out to 3/4 to 1-inch thickness (2 to 3 cm). Use a 3- inch (8-cm) ring to cut out rounds of dough. You should get 6 to 8 pieces depending on how thick you roll it. It's okay to re-roll the scraps once.

Dust a sheet pan with semolina. Place the cut out muffins on the pan, and over with plastic film. Let sit in a warm spot until they've puffed up, 45-60 minutes.

About 5 minutes before the proofing is done, heat a 10-inch (25-cm) cast iron skillet over the lowest heat setting until the pan is hot. Place 3 to 4 muffins in the pan. Cook fo 5 to 6 minutes, until puffed up, and nicely browned on the bottom. Flip, and cook for 5 to 6 minutes more. Transfer to a wire rack too cool.

Repeat with the remaining muffins, keeping a closer eye - the pan will be quite hot, and might only need 4 to 5 minutes per side with each successive batch. 

Enjoy!