Delicious Sourdough Bread Recipes: The Only Sourdough Cookbook You Will Ever Need 2421071376

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Delicious Sourdough Bread Recipes The Only Sourdough Cookbook You Will Ever Need

By Heston Brown

Copyright 2021 Heston Brown All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book. Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damage caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.

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Table of Contents Introduction Sourdough Brioche Buns English Muffin Style Sourdough Bread Sourdough Herb Ciabatta Sandwich Sourdough Biscuits Sourdough Bread for Sandwiches Sourdough Boule Sourdough Waffles Sourdough Pizza Sourdough Pancakes Sourdough Dinner Rolls Artisan Sourdough Bread Vegan Sourdough Bread Multigrain Sandwich Bread Sourdough Bread Feta and Spinach Sourdough Puff Pastry Paneer Puff Sourdough Pastry

Vegetable Mozzarella Sourdough Puff Pastry Sourdough Pita Bread Cheese and Garlic Scones Scallion Sourdough Pancakes Sourdough Strawberry Tart Apple Turnovers Vanilla Cream Sour Dough Puff Pastry Raisin Sourdough Scones Lemon Glazed Sourdough Cake Conclusion About the Author Author's Afterthoughts

Introduction

For those who are trying to watch their weight, eating bread is a no no! The good news is that you don’t need to banish bread from your diet entirely because there are other healthy alternatives such as sourbread. Not only is it tasty, but it’s packed full of healthy ingredients. Sourdough is no ordinary bread; it does wonders for the body; here are some interesting facts about this much-loved treat: It Boosts Gut Health: Sourdough starter is the main ingredient in sourdough, this is what causes it to rise and its packed with living good bacteria. The starter is high in probiotics and prebiotics, both of which are powerful nutrients for the gut. It Digests Well: One of the many complaints about eating store-bought bread

is that it causes bloating and constipation. You won’t have this problem with sourdough because the good bacteria ferment the sourdough and this process pre-digests it before you’ve even cut a slice. It Helps the Body Absorb More Nutrients: Phytic acid is a chemical found in wheat, it prevents the body from absorbing many of the minerals and vitamins in wheat. However, the sourdough starter breaks down phytic acid which enables the body to absorb the vitamins and minerals it needs from the wheat. Now that you have some interesting facts about sourdough, it’s time to start making this delicious bread. Bon Appetite!  

Sourdough Brioche Buns

Preparation Time: 4 Hours 15 Minutes/Cooking Time: 12 Minutes/Servings: 12 Buns Mouth-watering, buttery buns for every occasion. Ingredients: 1 teaspoon of sea salt 4 ½ cups of bread flour 2 eggs 1 cup of yeast 1 cup of sourdough starter 1 cup of filtered water 2 tablespoons of honey

2 tablespoons of melted butter Directions: 1. Combine the yeast, 3 ½ cups of bread flour, salt, honey, eggs, water and sourdough starter in a stand mixer bowl. Use the dough hook and kneed on the second speed for 7 minutes. 2. While kneading, add the butter, add the flour and keep kneading until all ingredients are fully combined. 3. Mold the dough into a ball, smear it with olive oil, put the dough back into the mixing bowl, cover with a tea towel and leave it to rise for 4 hours. 4. Dust your work surface, place the dough on it and cut into 3 even pieces. 5. Cut the 3 pieces into 4 pieces. 6. Shape each piece into a bun shape, smear each bun with olive oil, arrange them on a baking sheet, cover with a tea towel and leave them to sit for 2 hours. 7. Prepare the oven by heating it to 400° F. 8. Put the buns in the oven and let them bake for 15 minutes. 9. Once the buns have become golden brown in color, remove them from the oven and brush olive oil over the tops. 10. Leave the buns to cool down for 20 minutes before serving.

English Muffin Style Sourdough Bread

Preparation Time: 2 hours 20 Minutes/Cooking Time: 10 Minutes/Servings: 13 Muffins Tasty English Muffin style crispy bread for every occasion. Ingredients for the Sponge 2 cups of whole wheat flour 1 cup of milk 1 tablespoon of honey ½ cup of sourdough starter Ingredients for the Muffins ½ cup of whole wheat flour

1 teaspoon of salt 1 ½ teaspoons of baking soda Directions: 1. Make the sponge by combining all the ingredients in a large bowl. Stir to combine, cover with a kitchen towel and leave it overnight at room temperature. 2. The next day, transfer the sponge to a mixer bowl and add ½ cup of flour, salt and baking soda. Mix the ingredients until fully combined using the paddle attachment. 3. Use the dough hook to knead the dough for 4 minutes at the same time as adding a ¼ cup of flour. 4. Dust your work surface and knead the dough into a ball. Roll the dough out so that its ½ an inch thick. 5. Use a 3-inch biscuit cutter to slice the dough into rounds. 6. Line a baking sheet with parchment paper and dust it with flour. 7. Arrange the muffins on the baking sheet and dust the tops with flour. 8. Place a kitchen towel over the muffins and leave it to rise for 1-2 hours. 9. Heat a griddle at medium-low temperature. 10. Cook the muffins one at a time for 4 minutes on each side until both sides are browned.

Sourdough Herb Ciabatta

Preparation Time: 3 Hours 10 Minutes/Cooking Time: 30 Minutes/Servings: 12 Servings Flavorful herby ciabatta for breakfast, lunch, and dinner. Ingredients: 2 teaspoons of yeast 1 tablespoon of mixed chopped herbs 1 tablespoon of salt 1 tablespoon of olive oil ¾ cups of lukewarm milk 1 ¼ cups of lukewarm milk 1 cup of sourdough starter fed

6 cups of all-purpose flour Directions: 1. Combine all the ingredients in a stand mixer bowl and use the dough hook to mix until an elastic, satiny, smooth dough is formed. 2. Grease a bowl, place the dough in it and cover with a tea towel. Leave it for 1 to 2 hours until the dough doubles in size. 3. Flour your work surface and knead the dough out to deflate it. 4. Form the dough into a rectangle, use a bench scraper to slice out 12 rolls. 5. Line a baking sheet with parchment paper and dust with flour. 6. Arrange the rolls onto the baking sheet and cover with a kitchen towel for 30 minutes. 7. Prepare the oven by heating it to 425° F. 8. Lightly dust the rolls with flour and then spray lightly with water. 9. Bake the rolls for 15 minutes. 10. Turn the baking sheet around, reduce the temperature to 375° F and bake for a further 20 minutes. 11. Once a deep golden crust has been formed, remove the rolls from the oven and leave them to cool down before serving.

Sandwich Sourdough Biscuits

Preparation Time: 40 Minutes/Cooking Time: 25 Minutes/Servings: 8 Biscuits Delightful sourdough biscuits for all your sandwich needs. Ingredients: 1 cup of unfed sourdough starter 8 tablespoons of cold unsalted butter ¾ teaspoons of salt 2 teaspoons of baking powder 1 cup of unbleached all-purpose flour

Directions: 1. Prepare the oven by heating it to 425° F. 2. Slide a rack onto the third upper level of the oven. 3. Line a baking sheet with parchment paper. 4. In a large bowl, combine the flour, baking powder and salt. 5. Add the butter and use your hands to form a crumbly mixture. 6. Add the starter mix and knead to form a dough. 7. Flour your work surface and pat the dough out into a circle about 1 inch thick. 8. Use a biscuit cutter to slice out 8 rounds. 9. Arrange the biscuits onto the baking sheet and bake for 25 minutes until they become golden brown in color. 10. Once cooked, remove the biscuits from the oven and leave them to cool down before serving.

Sourdough Bread for Sandwiches

Preparation Time: 5 Hours 20 Minutes/Cooking Time: 40 Minutes/Servings: 1 Loaf Tasty buttery sourdough sandwich bread made in under an hour. Ingredients: 5 cups of flour bread 1 ½ cups of sourdough starter ½ a cup of warm water 1 packet of active dry yeast 2 teaspoons of salt 2 tablespoons of sugar 2 tablespoons of butter

¾ cup of milk Directions: 1. In a small saucepan, combine the butter and milk and bring it to a boil. 2. Turn the cooker off and leave the milk to cool down. 3. In a large bowl, combine the warm water, yeast, sugar, salt and melted butter milk mixture. Mix the ingredients together until the yeast has dissolved. 4. Add the starter and continue mixing, slowly add the flour and keep mixing until a thick dough is formed. 5. Flour your work surface and knead the dough for 10 minutes. 6. Grease a bowl and put the dough in it, roll the dough around the bowl to cover it with the grease. 7. Cover the bowl with a tea towel and leave the dough out in room temperature to double in size. 8. Flour your work surface and knead the dough out for 3 minutes. 9. Mold the dough into a loaf. 10. Grease a baking sheet, place the dough on it and cover with a tea towel for 45 minutes. 11. Prepare the oven by heating it to 400° 12. Use a sharp knife to slash a patter over the top of the dough. 13. Bake the loaf for 40 minutes until it turns golden brown in color. 14. Once cooked, remove the bread from the oven and leave it to cool down before serving.

 

Sourdough Boule

Preparation Time: Overnight /Cooking Time: 1 Hour/Servings: I Loaf Tasty sourdough boule, crispy bread for every occasion. Ingredients: 2 tablespoons of extra virgin olive oil 1 teaspoon of sea salt 2 tablespoons of xanthan gum ½ a cup of rice flour ½ a cup of tapioca flour ½ a cup of buckwheat flour 1 ½ cups of millet flour 1 teaspoon of apple cider vinegar

1 cup of non-dairy milk 1 cup of warm water 1 tablespoon of coconut palm sugar 1 ½ cups of brown rice sourdough starter Directions: 1. In a medium-sized bowl, combine the non-dairy milk and the vinegar. 2. In another medium-sized bowl, combine the sugar, start and warm water and whisk together thoroughly. 3. Pour the milk mixture into the starter mixture and stir to combine. 4. Add the xanthan gum and flours to the bowl, knead as you add the flours. 5. Pour oil over the dough and knead until it is fully combined. 6. Flour your work surface, oil your hands and knead the dough. 7. Form a boule (round and flat) shape with your hands. 8. Dust a sheet of parchment paper with flour and line it in a bowl. 9. Place the dough in the bowl, cover it with a kitchen towel and leave the dough at room temperature to rise overnight. 10. Place a closed Dutch oven in the oven and preheat it to 500° F. 11. Use oven gloves to take the Dutch oven out and place the dough seam side down into it. Close the lid and bake for 30 minutes. 12. Turn the heat down to 450° F and continue baking the bread for 20 minutes. 13. Once cooked, removed from the oven and leave on a cooling rack to cool down completely before slicing.

Sourdough Waffles

Preparation Time: Overnight/Cooking Time: 20 Minutes/Serves: 4 Waffles Start your day right with these healthy sourdough waffles. Ingredients: 2 tablespoons of flax meal ¼ cup of vegetable oil ½ a teaspoon of salt ½ a teaspoon of baking soda 2 tablespoons of sugar 2 teaspoons of apple cider vinegar 2 cups of non-dairy milk 1 cup of buckwheat flour 1 cup of all-purpose flour 1 cup of brown rice sourdough starter

Directions: 1. Combine the vinegar and non-dairy milk in a medium-sized bowl. 2. In another medium-sized bowl, combine the sugar, flour and starter, stir together thoroughly. 3. Combine the milk mixture and the starter mixture and stir together thoroughly. Place a tea towel over the mixture and leave it to rise in room temperature overnight. 4. In the morning, combine the flax meal and 2 tablespoons of water in a small bowl. 5. Add the flax eggs, oil, baking soda and salt to the dough mixture, whisk together to form a batter. 6. Heat the waffle maker and pour the batter into it. 7. Once the waffles become golden, remove and serve.

Sourdough Pizza

Preparation Time: 1 Day/Cook Time: 35 Minutes/Serves: 4 Servings There is more to sourdough than meets the eye! Want a healthy pizza? This recipe is exactly what you need. Ingredients: ½ a cup of arrowroot powder ½ a cup of sweet brown rice flour ½ a cup of brown rice flour 1 tablespoon of extra virgin olive oil 1 teaspoon of sea salt ½ a cup of filtered water ½ a cup of brown rice sourdough starter Pizza toppings of your choice

Directions: 1. Combine the water and starter in a medium-sized bowl and whisk together thoroughly. 2. Add oil and salt and whisk to combine. 3. Slowly add the flours until you can begin kneading the dough. 4. Flour your work surface and knead the dough for 2 minutes. 5. Grease a bowl and place the dough in it. Cover with a tea towel and let it sit for 24 hours at room temperature. 6. Prepare the oven by preheating it to 450° F. 7. Grease a pizza pan with oil and spread the dough on it, don’t use a rolling pin to press the dough out, use your hands. 8. Bake the dough until it begins to brown, this should take around 10 minutes. 9. Remove the dough from the oven and spread your toppings over it. 10. Bake again for another 20 minutes. 11. Once cooked, remove from the oven, slice and serve.

Sourdough Pancakes

Preparation Time: Overnight/Cooking Time: 15 Minutes/Servings: 6 Servings Start your day off right with these mouth-watering sourdough pancakes. Ingredients: 2 tablespoons of vegetable oil ½ a teaspoon of baking soda ½ a cup of vegan cashew yogurt 2 tablespoons of flaxmeal 1 teaspoon of apple cider vinegar 2 cups of almond milk 1 tablespoon of sugar

1 cup of brown rice sourdough starter 2 cups of all-purpose flour Directions: 1. Combine the vinegar, milk, sugar and starter in a large bowl and whisk together thoroughly. Cover with a tea towel and let the mixture sit overnight at room temperature. 2. Add the baking soda, yogurt and flaxmeal to the batter and stir to combine. 3. Heat a frying pan over a high temperature and brush it with oil. 4. Reduce the temperature to medium heat and pour a portion of the batter at a time cooking for 2 minutes per side. Repeat until you’ve made 6 pancakes.

Sourdough Dinner Rolls

Preparation Time: Overnight/Cooking Time: 20 Minutes/Serves: 12 Servings Mop up that gravy with these crispy sourdough dinner rolls. Ingredients: 2 ½ tablespoons of psyllium husk powder 1 cup of tapioca flour 1 ¼ cups of millet flour 1 cup of rice flour 2 teaspoons of sea salt ¼ cup of brown rice sourdough starter 1/3 cup of raw honey

¼ cup of grass-fed butter, melted and cooled ½ cup of filtered water 1 cup of dairy-free milk 2 organic eggs Directions: 1. Combine the starter, honey, water, melted butter, eggs and milk in a large bowl and whisk together thoroughly. 2. In another large bowl, combine the psyllium husk, salt and flours. 3. Add the dry ingredients to the wet ingredients and stir to combine until it forms into a dough. Cover with a tea towel and leave it to sit overnight at room temperature. 4. Flour a work surface, place the dough onto it and divide it into 12 even pieces. Mold each piece of dough into the shape of a dinner roll. Cover the rolls with plastic wrap and let them rise in room temperature for 2 hours. 5. Prepare the oven by preheating it to 375° F. 6. Bake the rolls for 20-25 minutes until they turn golden brown in color. 7. Once cooked, remove the rolls from the oven and leave them to cool down before serving.

Artisan Sourdough Bread

Preparation Time: Overnight/Cooking Time: 45 Minutes/Serves: 3 Servings This crispy roll makes the perfect subway sandwich bread. Ingredients: 1 tablespoon of honey 2 tablespoons of olive oil 1 ½ cups of water 1 teaspoon of kosher salt 1 tablespoon of instant yeast 1 ½ teaspoons of xanthan gum 3 cups of bread flour blend Directions: 1. Combine all the dry ingredients in a stand mixer bowl, attach the dough hook and whisk on medium speed.

2. In a small bowl, combine the water, honey and oil. 3. Set the mixer on slow, add water to the flour and whisk until everything is incorporated. Change to medium speed and mix for 5 minutes. 4. Take off the attachment and cover the bowl with plastic wrap. Let it rise for 1-2 hours at room temperature and then put it in the fridge overnight. 5. Flour your work surface and knead the dough until it becomes smooth. 6. Divide the dough into three pieces and form them into baguettes. 7. Place the baguettes onto a large sheet of parchment paper. 8. Cover the baguettes with plastic wrap and leave them at room temperature to rise for 1 hour. 9. Prepare the oven by heating it to 450° F, put a shallow pan on the bottom rack and a baking sheet on the middle one. 10. Slash the top of the bread in the pattern you desire and boil 1 cup of hot water. 11. Place the baguettes onto the baking steel and pour the hot water into the shallow pan. 12. Bake for 30 minutes until the turn deep brown in color. 13. Once cooked, remove the baguettes from the oven and leave them to cool down before serving.

Vegan Sourdough Bread

Preparation Time: 9 Hours 10 Minutes/Cooking Time: 1 Hour: Serves: 12 Servings You can’t go wrong with sourdough, even vegans can enjoy it. Ingredients: 1 ½ cups of filtered water 1 tablespoon of maple syrup 1/3 cup of ground flax seeds 1 teaspoon of Himalayan pink salt 1 cup of millet flour 1 cup of buckwheat flour 1 cup of sourdough starter

Directions: 1. In a large bowl, combine the maple syrup, salt, water, flours and starter and mix together thoroughly. 2. Place a sheet of baking paper in a baking pan. 3. Scrape the dough out onto the baking pan and form a dome shape. Use a spatula to smooth it out. 4. Cover the dough with plastic wrap and leave it at room temperature for 4-5 hours. 5. Prepare the oven by heating it to 425° F. 6. Make a tent out of foil and place it on top of the baking pan. Make sure it isn’t touching the dough. 7. Turn the heat down to 390° F and bake for 30 minutes. 8. Take the foil off and bake for another 45 minutes until the baguettes turn golden brown in color.

Multigrain Sandwich Bread

Preparation Time: Overnight/Cooking Time: 50 Minutes/Serves: 1 Loaf Never feel guilty about eating your favorite sandwich again. Ingredients: 2 tablespoons of extra virgin olive oil 1 teaspoon of sea salt 2 tablespoons of xanthan gum Oats for topping ½ a cup of rice flour ½ a cup of tapioca flour ½ a cup of buckwheat flour 1 ½ cups of millet flour

1 teaspoon of apple cider vinegar 1 cup of non-dairy milk 1 cup of warm water 1 tablespoon of coconut palm sugar 1 cup of sourdough starter Directions: 1. In a medium-sized bowl, combine the non-dairy milk and the vinegar. 2. In a stand mixer bowl, combine the warm water, sugar, starter and the milk mix. Attach the dough hook and mix on low speed until the ingredients start coming together. 3. Slowly add xanthan gum and flours while kneading and continue until all the ingredients are fully combined. 4. Add the oil and leave the dough to sit for 2 minutes to absorb the oil. 5. Flour your work surface and knead the dough out and shape it into a loaf. 6. Use oil to grease a loaf pan and place the dough in it. 7. Sprinkle oats over the top, use a kitchen towel to cover the dough and leave it to rise overnight at room temperature. 8. Prepare the oven by heating it to 500° F. 9. Bake the dough for 30 minutes; turn the heat down to 450° F and continue baking for 20 another 20 minutes. 10. Once cooked, take the bread out of the oven and leave it to cool down completely before slicing.

Sourdough Bread

Preparation Time: 4 Hours 20 Minutes/Cooking Time: 1 Hour/ Servings: 1 Loaf Just some good old sourdough bread for the whole family to enjoy. Ingredients: 4 tablespoons of unsalted butter at room temperature 1 ½ cups of warm milk ¾ cup of active wild yeast sourdough starter 1 ½ teaspoons of kosher salt 2 tablespoons of granulated sugar ½ a cup of tapioca flour 1 ½ teaspoons of xanthan gum

3 cups of all-purpose flour Directions: 1. Use oil to grease a loaf pan (9x5), place a sheet of parchment paper in it. 2. In a stand mixer bowl with the paddle attachment, combine the salt, sugar, tapioca flour, all-purpose flour, xanthan gum and mix on low speed. 3. Add the milk, butter and starter and mix on medium speed for 5 minutes. 4. Transfer the dough into the loaf pan and use a moist spatula to press the dough around the pan. 5. Lightly grease a piece of plastic wrap, cover the dough and leave it to rise in room temperature for 4 hours. 6. Prepare the oven by heating it to 400° F. 7. Slash a pattern into the top of the loaf using a sharp knife. 8. Place the dough on the middle rack and bake for 30 minutes. 9. Turn the heat down to 350° F, turn the loaf pan halfway around and bake for another 30 minutes. 10. Once cooked, take the bread out of the oven and leave it to cool down completely before serving.

Feta and Spinach Sourdough Puff Pastry

Preparation Time: 1 Hour/Cooking Time: 35 Minutes/Serves: 9 Servings A mouth-watering tasty treat stuffed with feta cheese and spinach. Ingredients: ½ a cup of cold butter, sliced into chunks ½ a cup of sour cream ½ a teaspoon of salt ½ a cup of sourdough starter 2 cups of all-purpose flour 2 cups of crumbled feta ¼ cup of fresh parsley, chopped 1/3 cup of fresh dill, chopped ¼ teaspoon of grated nutmeg

1 teaspoon of black pepper 1 teaspoon of kosher salt ¼ cup of freshly grated Pecorino Romano 2 large egg yolks 3 large eggs 2 cloves of garlic 1 bunch of scallions, trimmed and thinly sliced 1 finely chopped large yellow onion 1 bag of baby spinach 2 tablespoons of olive oil 2 teaspoons of olive oil 1. Combine the butter, salt., sourdough starter and flour in a large bowl, stir to form a dough and then leave it to rest in the fridge for 30 minutes. 2. Remove the dough from the fridge, add the sour cream and knead to combine. 3. Flour your work surface and knead the dough until it becomes solid. 4. Form the dough into a log shape and dust some flour over the top. 5. Roll the dough out into a rectangle and dust it with flour. 6. Starting with the shorter end, roll the dough into three. 7. Turn the dough over and rotate it to 90°. 8. Flour the dough and roll it out into a rectangle and then tightly wrap it in plastic wrap. Leave the dough to rest for 25 minutes. 9. Prepare the oven by heating it to 375° F/ 10. Add 2 tablespoons of oil to a frying pan and heat it over medium temperature.

11. Fry the spinach until it wilts, this should take about 2 minutes. 12. Spoon the spinach into a colander and press out the liquid. 13. Turn the heat down to medium, add 2 tablespoons of oil, add the scallions and onions and cook for 1 minute. Take the frying pan off the cooker. 14. In a large bowl, whisk 3 eggs, season with salt, pepper and nutmeg. 15. Add the pecorino, dill, parsley and feta. 16. Add the onions and spinach to the eggs and stir to combine. 17. Line 2 large rimmed baking sheets with parchment paper. 18. Divide the dough onto the two sheets. 19. Without unfolding, cut one of the dough sheets crosswise into thirds. 20. Flour your work surface and unfold one third of the pastry. 21. Slice the pastry into thirds and roll each piece into a 4-inch square. Transfer them onto the baking sheets and repeat for the rest of the squares. 22. Spoon ½ a cup of filling in an even layer over each square and leave a ¾ inch border on all sides. 23. In a small bowl, whisk together the two egg yolks and 2 teaspoons of water. 24. Use the egg wash to brush over the borders of the pastry. 25. Cut the other pastry sheet in the same way but roll each piece into a 5inch square. Place the squares over the filling and seal them by pressing the top and bottom edges down together. 26. Brush the remaining egg wash over the tops and make a small slash in the middle for ventilation. 27. Bake the pastry for 20 minutes, once they puff up and turn golden brown

in color remove them from the oven and leave them to cool down before serving.  

Paneer Puff Sourdough Pastry

Preparation Time: 20 Minutes/Cooking Time: 20 Minutes/Serves: 6 Servings A tasty assortment of vegetables wrapped in delicious sourdough pastry. Ingredients: ½ a teaspoon of Garam Masala ½ a teaspoon of red chili powder ¼ teaspoon of ground turmeric ½ a teaspoon of salt 1 diced tomato ½ an onion, sliced ½ a teaspoon of cumin seeds 1 tablespoon of oil

1 egg white ½ a cup of cold butter, sliced into chunks ½ a cup of sour cream ½ a cup of sourdough starter 2 cups of all-purpose flour Directions 1. Combine the butter, flour, salt and sourdough starter in a large bowl. Once it turns into a dough, put it in the fridge for 30 minutes. 2. As the sour cream and knead to combine. 3. Flour a surface and knead the dough until it becomes solid. 4. Pat the dough into log shapes and brush some flour over it. 5. Roll the dough into a rectangle with a rolling pin. 6. Sprinkle flour over the rectangle and starting with the shorter end, fold the dough into three. 7. Turn the dough over and rotate it 90°. Flour the dough and roll it out into an 8x10 rectangle. 8. Fold the dough into three and wrap it tightly with plastic wrap. 9. Leave the dough to rest for 25 minutes. 10. To make the paneer filling, heat the oil in a saucepan over medium temperature. 11. Add the cumin seeds, when they start changing color, add the onions. 12. When the onions have become golden brown in color, add the tomatoes and cook until a thick mixture is formed. This will take about 4 minutes. 13. Add the garam masala, salt, turmeric and red chili powder, stir to

combine and then take the saucepan off the cooker. 14. Prepare the oven by heating it to 400° F. 15. Unwrap the dough and slice it into squares. 16. Lay a sheet of parchment paper onto a baking sheet and spoon the paneer out onto the middle of each square. 17. Make a triangle by folding two opposite corners and pinching them together. 18. Press down with your fingers to make sure all the edges are sealed. 19. Whisk the egg in a small bowl and brush it over the top of each square. 20. Bake for 15 minutes until the squares become golden brown in color.  

Vegetable Mozzarella Sourdough Puff Pastry

Preparation Time: 45 Minutes/Cooking Time: 15 Minutes/Serves: 6 Servings A delightful combination of mozzarella, vegetables, and sourdough. Ingredients: ¼ cup of olive oil 1 egg yolk ½ a cup of mozzarella 1 can of chopped tomatoes 1 clove of garlic 2 shallots

6 mushrooms ½ a bell pepper 1/8 kg of puff pastry Directions 1. Put all the vegetables except the tomatoes into a food processor and blend until combined. 2. Heat the olive oil in a saucepan over medium temperature. Add the vegetable mixture and fry until the liquid has evaporated. 3. Add the chopped tomatoes and leave the ingredients to simmer until it thickens. Take the saucepan off the cooker and set it to one side. 4. Prepare the oven by heating it to 400° F. 5. Roll out the dough and cut it into an equal rectangle. 6. Spoon some vegetable filling into the middle and place a piece of mozzarella on top. 7. Brush the edges with egg yolk and seal the edges by folding the puff pastry. 8. Repeat the process with all the pastry and bake for 20 minutes until they turn golden brown in color. 9. Once cooked, remove them from the oven and leave them to cool down before serving.

Sourdough Pita Bread

Preparation Time: 4 Hours 15 Minutes/Cooking Time: 15 Minutes/Serves: 10 Servings You don’t need to give up your kebabs now with this healthy pita sourdough bread. Ingredients: 1 cup of water 1 tablespoon of olive oil ½ a cup of sourdough starter ½ a teaspoon of salt 1 teaspoon of sugar 2 cups of whole wheat flour

Filling of your choice Directions 1. Combine the flour, sugar and salt in a large bowl. 2. Add the starter and oil and stir to combine. 3. Add 3 tablespoons of water at a time. 4. Knead the dough until it becomes soft and fully elastic. 5. Use oil to grease a large bowl, put the dough in the bowl, cover it with a tea towel and let it sit until it doubles in size. 6. Punch the dough down and then divide it into 10 equal balls. 7. Roll the balls out into pita shapes, cover them with a damp cloth and let them rest for 15 minutes. 8. Heat a cast iron griddle and cook the pita on one side until the dough begins to puff. 9. Transfer the pita onto plates and serve with your chosen filling.

Cheese and Garlic Scones

Preparation Time: 4 Hours 20 Minutes/Cooking Time: 20 Minutes/Serves: 12 Servings These are not your ordinary scones! Cheese and garlic make the perfect combination. Ingredients: 1 carton of buttermilk 20 finely chopped wild garlic leaves 2 cups of extra mature cheddar cheese 3 tablespoons of softened butter 1 teaspoon of sea salt 1 teaspoon of baking powder

3 5/8 of self-raising flour ¼ cup of sourdough starter Directions 1. Prepare the oven by heating it to 400° F. 2. Lay a sheet of parchment paper over a baking tray. 3. In a large bowl, combine the flour, baking powder and salt. 4. Add the butter and use your hands to work it into the mixture until a bread crumb consistency is formed. 5. Add the cheese and the chopped garlic leaves. 6. Add the sourdough starter and the buttermilk; stir to combine until a dough is formed. 7. Flour your work surface and use a rolling pin to roll the dough out until it is 1 inch thick. 8. Use a scone cutter to form the scones. Roll the dough out again to get the right shape. 9. Arrange the scones onto the baking sheet, brush them with milk and then top with cheese. 10. Bake the scones for 20 minutes, once they have turned golden brown, started to rise and the cheese has melted, they are cooked. 11. Remove the scones from the oven and serve.

Scallion Sourdough Pancakes

Preparation Time: 5 Minutes/Cooking Time: 5 Minutes/Serves: 1 Serving Pancakes have never tasted better with this delicious combination of sourdough and scallions. Ingredients: Dipping sauce of your choice ¼ teaspoon of salt

½ teaspoon of sesame seeds 1 tablespoon of scallions, diced ½ a cup of sourdough starter 2 teaspoons of olive oil Directions 1. Heat the oil in a frying pan over medium temperature. 2. Add the sourdough starter to the frying pan. 3. Add the sesame seeds, scallions and salt. 4. Leave the pancake to fry for 3 minutes, flip and fry for another 3 minutes. 5. Sprinkle salt over the pancake. 6. Serve with dipping sauce.

Sourdough Strawberry Tart

Preparation Time: 10 Minutes/Cooking Time: 20 Minutes/Serves: 8 Servings Time for a treat! A scrumptious strawberry tart made from healthy sourdough goodness. Ingredients for the Dough ½ cup of cold butter sliced into chunks ½ cup of sour cream ½ cup of sourdough starter ½ teaspoon of salt 2 cups of all-purpose flour

Ingredients for the Topping ½ a cup of whipped cream 1 cup of mascarpone cheese ¾ cup of white sugar ¼ cup of strawberry jam 2 ½ cups of strawberries, stems removed and sliced 2 teaspoons of water 1 egg 1 sheet of puff pastry Directions 1. In a large bowl, combine the sourdough starter, butter and salt; stir the ingredients until a dough is formed, leave it in the fridge to rest for 30 minutes. 2. Add the sour cream and knead to combine. 3. Flour your work surface and knead the dough until it becomes solid. 4. Pat the dough into a log shape and dust it with flour. 5. Roll the dough out with a rolling pin into an 8 by 10-inch rectangle. 6. Sprinkle flour over the dough and starting with the short end, fold the dough into three. 7. Turn the dough over and rotate it 90° F. Dust flour over the dough and roll it out to an 8 by 10-inch rectangle. Fold the dough into three again. 8. Wrap some plastic wrap around the dough tightly and leave it to rest for 25 minutes. 9. Prepare the oven by heating it to 400° F. 10. Line a baking sheet with parchment paper and unwrap the dough and

arrange them on the baking sheet. 11. Whisk the water and eggs together in a small bowl and brush it along the borders of the puff pastry. 12. Put them in the oven and bake for 20 minutes until they turn golden brown in color. 13. Remove the pastry from the oven and set them to one side to cool down. 14. In a large bowl, combine the mascarpone cheese, whipped cream and ½ a cup of sugar. 15. In a medium-sized bowl, combine the strawberry slices, remaining sugar and jam. 16. Once the pastry has cooled down, spread the cream onto it, top with the strawberries and serve.

Apple Turnovers

Preparation Time: 30 Minutes/Cooking Time: 20 Minutes/Serves: 8 Servings You will want to eat these delicious apple turnovers all in one sitting. Ingredients for the Dough 1 teaspoon of vanilla extract 1 tablespoon of milk 1 cup of confectioners’ sugar 1 tablespoon of water 1 tablespoon of corn-starch

1 teaspoon of ground cinnamon 1 cup of brown sugar 2 tablespoons of butter 4 red apples, cored, peeled and sliced 4 cups of water Ingredients for the Filling ½ a cup of cold butter sliced into chunks ½ a cup of sour cream ½ a teaspoon of salt ½ a cup of sourdough starter 2 cups of all-purpose flour Directions 1. In a large bowl, combine the sourdough starter, butter, flour and salt and stir until a dough is formed. Let it rest for 30 minutes in the fridge. 2. Add the sour cream and knead to combine. 3. Flour your work surface and knead the dough out until it becomes solid. 4. Create a log shape out of the dough and dust it with flour. 5. Roll the dough out with a rolling pin until its 8-10 inches thick. 6. Sprinkle flour over the rectangle, staring with the shorter ends, fold the dough three times. 7. Turn the dough over and rotate it to 90°; dust some flour over the dough and roll it out to an 8 by 10-inch rectangle. 8. Fold the dough into three and wrap it tightly in plastic wrap. Leave the dough to rest for 25 minutes.

9. Add some butter to a frying pan and heat over medium temperature, add the apples, brown sugar and cinnamon, stir and cook for 2-3 minutes. 10. In a small bowl, combine the corn-starch and 1 tablespoons of water and pour it into the frying pan. 11. Cook until the mixture starts to thicken, this should take around 1 minute. Remove from the cooker and leave it to cool down. 12. Prepare the oven by heating it to 400° F. 13. Remove the plastic wrap from the dough and cut it into an even square, slice it into 4 smaller squares. 14. Spoon the apple mixture into the middle of the squares and fold the corners over into a triangle shape, seal by pressing the edges down together. 15. Arrange the turnovers on a baking sheet making sure there is space between each one. 16. Bake for 25 minutes until they become slightly brown and puffy. 17. Remove the turnovers from the oven and leave them to cool down slightly before glazing them. 18. To make the glaze, combine the vanilla, milk, sugar and confectioners in a medium sized bowl. Whisk together thoroughly, drizzle the glaze over the turnovers and serve.

Vanilla Cream Sour Dough Puff Pastry

Preparation Time: 2 Hours/Cooking Time: 10 Minutes/Serves: 4 Servings A delicious sourdough pastry topped with tasty strawberry goodness. Ingredients for the Dough ½ a cup of cold butter, chopped ½ a cup of sour cream ½ a teaspoon of salt ½ a cup of sourdough starter 2 cups of all-purpose flour Ingredients for the Topping 4 cups of fresh strawberries

6 tablespoons of berry jam 2 tablespoons of rum 1 teaspoon of vanilla extract 2 lightly beaten eggs 2 tablespoons of corn-starch 1/3 cup of sugar 2 cups of milk Directions 1. In a large bowl, combine the sourdough starter, butter, flour and salt and stir until a dough is formed. Let it rest for 30 minutes in the fridge. 2. Add the sour cream and knead to combine. 3. Flour your work surface and knead the dough out until it becomes solid. 4. Create a log shape out of the dough and dust it with flour. 5. Roll the dough out with a rolling pin until it’s 8-10 inches thick. 6. Sprinkle flour over the rectangle, staring with the shorter ends, fold the dough three times. 7. Turn the dough over and rotate it to 90°; dust some flour over the dough and roll it out to an 8 by 10-inch rectangle. 8. Fold the dough into three and wrap it tightly in plastic wrap. Leave the dough to rest for 25 minutes. 9. Prepare the oven by heating it to 400 ‫ ۥ‬° F. 10. Line a baking sheet with parchment paper, unwrap the dough and arrange it on the sheet. 11. Cut the dough into 12 even squares and then use a pastry cutter to slice out circles from 8 squares.

12. Place the ones with a hole on top of the other squares, three pastry sheets high to create dough towers, brush them with egg wash. 13. Bake them until they start puffing up, this will take around 15 minutes. Remove them from the oven and leave them to cool down completely. 14. In a saucepan over a medium temperature, combine the corn-starch, sugar and milk. Stir the ingredients to prevent the corn-starch from clumping. Take the saucepan off the fire. 15. In a small bowl, whisk the eggs and 2 tablespoons of hot milk. 16. Pour the egg mixture into the corn-starch mixture and whisk constantly. 17. Put the saucepan back on the fire until the ingredients get a bit thicker, make sure you don’t boil it. 18. Remove the saucepan from the cooker and add the rum and vanilla extract, stir to combine. 19. Pour the mixture on top of the towered pastries, top with strawberries and serve.

Raisin Sourdough Scones

Preparation Time: 35 Minutes/Cooking Time:20 Minutes/Serves: 8 Servings Lovely sourdough scones that everyone will love. Ingredients: 1 tablespoon packed of brown sugar ½ a cup of heavy whipping cream 1 cup of sourdough starter discard ½ a cup of raisins 5 tablespoons of cold unsalted butter, sliced into chunks ½ a teaspoon of kosher salt 1 tablespoon of baking powder 3 tablespoons of brown granulated sugar

1 ½ cups of all-purpose flour Directions 1. Prepare the oven by heating it to 425° F. Lay a piece of baking paper over a baking tray. 2. In a large bowl, combine the baking powder, granulated brown sugar, flour and salt. 3. Add the butter and use a fork to combine the mixture until it begins to crumble. 4. Add the raisins and stir to combine. 5. Add the starter cream and stir to combine. 6. Flour your work surface, knead the dough and then pat it into a round circle 1 inch thick and 8 inches wide. Slice it into 8 wedges. 7. Place the scones onto the baking pan and sprinkle with the packed brown sugar. 8. Bake for 15 minutes until the tops become golden brown in color. 9. Leave the scones to cool down in the pan before serving.

Lemon Glazed Sourdough Cake

Preparation Time: 20 Minutes/Cooking Time: 50 Minutes/Serves: 1 Serving This sourdough lemon cake makes the ultimate dessert. Ingredients for the Cake 3/4 cup of milk ½ a cup of sourdough starter 1 teaspoon of lemon juice 1 teaspoon of lemon zest ½ a teaspoon of salt 1 teaspoon of baking soda 1 ½ teaspoons of baking powder

1 ½ cups of flour 2 eggs ¾ cup of granulated sugar ½ a cup of vegetable oil Ingredients for the Glaze 2 teaspoons of lemon zest 2 teaspoons of lemon juice ½ a cup of powdered sugar Directions 1. Prepare the oven by heating it to 350° F and place an oven rack in the middle of the oven. 2. Grease a loaf pan with some oil. 3. In a large bowl, combine the sugar, eggs and oil. 4. In another large bowl, combine the baking powder, flour and salt. 5. Slowly add the flour mix with the egg mix, add the starter and the milk and whisk to combine. 6. Add the lemon zest and lemon juice, stir to combine and spoon the batter into the prepared pan. 7. Bake until the cake becomes golden brown in color, this will take about 1 hour. 8. In a small bowl, combine the ingredients for the glaze and drizzle onto the cake. 9. Allow the cake to cool down before serving.

Conclusion I hope you’ve had a chance to experience the magnificent joys of sourdough bread. This is just the beginning of a wonderful bread making a journey. This cookbook is only the tip of the iceberg, there are hundreds, perhaps thousands of recipe ideas you can explore. So, don’t take your bakers hat off yet, because there is plenty more baking left for you to do!

About the Author Heston Brown is an accomplished chef and successful e-book author from Palo Alto California. After studying cooking at The New England Culinary Institute, Heston stopped briefly in Chicago where he was offered head chef at some of the city’s most prestigious restaurants. Brown decide that he missed the rolling hills and sunny weather of California and moved back to his home state to open up his own catering company and give private cooking classes. Heston lives in California with his beautiful wife of 18 years and his two daughters who also have aspirations to follow in their father’s footsteps and pursue careers in the culinary arts. Brown is well known for his delicious fish and chicken dishes and teaches these recipes as well as many others to his students. When Heston gave up his successful chef position in Chicago and moved back to California, a friend suggested he use the internet to share his recipes with the world and so he did! To date, Heston Brown has written over 1000 e-books that contain recipes, cooking tips, business strategies for catering companies and a self-help book he wrote from personal experience. He claims his wife has been his inspiration throughout many of his endeavours and continues to be his partner in business as well as life. His greatest joy is having all three women in his life in the kitchen with him cooking their favourite meal while his favourite jazz music plays in the background.

Author's Afterthoughts

Thank you to all the readers who invested time and money into my book! I cherish every one of you and hope you took the same pleasure in reading it as I did in writing it. Out of all of the books out there, you chose mine and for that I am truly grateful. It makes the effort worth it when I know my readers are enjoying my work from beginning to end. Please take a few minutes to write an Amazon review so that others can benefit from your opinions and insight. Your review will help countless other readers make an informed choice

Thank you so much, Heston Brown