Sourdough

Rodeo’s

Sourdough

Recipes

for a

Candida-Free Diet

& Lifestyle

Table of Contents

Part One - Getting Started

Welcome

Why Sourdough?

What is Sourdough Starter?

How to Begin – Creating Your Own Starter

Maintaining Your Starter

Drying and Reviving Starter

Tips & Suggestions

Measurement Conversions

Converting Yeast Recipes to Sourdough

Homemade Natural Sweetener

Part Two – Recipes

Quick and Easy

Sourdough Pancakes & Waffles

Sourdough French Toast

Sugar-Free Maple-Flavored Syrup

Sourdough Crepes

Sourdough Crumpets I

Sourdough Crumpets II

Sourdough Mini Pizza Crusts

Sourdough Flour Tortillas

Sourdough Sandwich Rounds

Sourdough Cornbread

Breads

Kathy’s Extra-Tangy Sourdough Bread

Favorite Sourdough Bread

“One”der Rolls

Sourdough Buttermilk Biscuits

Sourdough Hamburger Buns I

Sourdough Hamburger Buns II

Sourdough Popovers

Buttery Sourdough Crescent Rolls

Sourdough English Muffins

Sweets and Baked Goods

Sourdough Coffee Cake

Sourdough Blueberry Coffee Cake

Sourdough Apple Coffee Cake

Sourdough Zucchini Muffins

Sourdough Apple Muffins

Sourdough Blueberry Muffins

Sugar-Free Cream Cheese Frosting

Sourdough Carrot Cake

Sourdough Spice Cake

Sourdough Gingerbread

Part

One

Getting

Started

Welcome

We started collecting these recipes for our own use when we discovered that we were each having difficulties with a systemic overgrowth of Candida Albicans.  Add in one of us with Irritable Bowel Syndrome (IBS) and a Gluten Intolerance and the other one with Acid Reflux, and we were desperately searching for food that was not only healthy for us, but that would also taste good and be satisfying.

After a lot of trial and error, oodles of sharing baked goods with our family and neighbors and massive amounts of typing, retyping and re-retyping recipes, we ended up with these favorites.

We believe that we’ve found the answer to our search here, with these recipes, and hope that you will too.

If you have questions, comments, or suggestions, we’d love to hear from you.

Check out our website:  www.SourdoughRodeo.com

Or email us at:  SourdoughRodeo@gmail.com

Happy Baking!

Kathy & Lori

Why Sourdough?

Why Sourdough can be Good for people following Candida and Celiac Diets

Sourdough bread is made by a long fermentation process of dough that uses naturally occurring or "wild" yeasts and Lactobacilli.

In addition to making great tasting bread and baked goods, Sourdough improves bread quality by causing bread to stay fresher longer while also improving its nutritional properties. The Lactic Acid produced by the Lactobacilli is what causes that sour taste that is so well-loved.

Recent studies have shown that sourdough fermentation can also encourage digestive healing in people with Celiac disease when eaten as part of a Gluten-Free diet. For several years researchers have been experimenting with sourdough as a way to make bread made with wheat safe for people with Celiac disease.

To make Sourdough goods baked with wheat flour safe for Celiac's, Candida Sufferers and anyone following a Gluten-Free diet, all of the flour used in a recipe must ferment with the Sourdough Starter for at least 7 hours.  It is this process that "kills" or renders the gluten harmless.  Most store-bought "Sourdough" breads are not baked using this method nor a traditional starter and thus, despite being "Sourdough", are not safely gluten-free.  For more information and links to research regarding this process, check out our website:  www.SourdoughRodeo.com

As always, you should check with your doctor or nutritionist regarding changes in your diet, as not everyone has the same degree of difficulty with gluten and each person can react differently to including it in their diet.

What is Sourdough Starter?

Sourdough Starter is a culture that grown from a combination of Wheat or Rye Flour and water that mixes with the naturally occurring Lactobacilli, or wild-yeast, that can be found in the air around us.  It has a somewhat sour odor, is usually creamy white or light tan in color and has the consistency of an extremely thick cake batter.   Sourdough Starter is generally used to replace yeast in baked goods.

The use of Sourdough Starter is rich in history and dates bake to at least 3700 BC.  Miners during the gold rush in Alaska often used Sourdough Starter as a base for their breads because the extreme temperatures made using conventional leavenings such as yeast and baking soda much less reliable.

How to Begin

Creating Your Own Starter

You can choose to begin your starter from either a Wheat-Flour or a Rye-Flour base.  Wheat-Flour makes obvious sense, so why would you use Rye-Flour? It all boils down to which flour has the most consistent results and Rye-Flour has them.  Don’t worry if you don’t want to always be eating bread and baked goods made with Rye.  You only begin the process with the Rye Flour.  You’ll switch to Wheat Flour once your Sourdough Starter is active (begins bubbling).  By the time you begin baking with your starter, it will be mostly wheat and it is unlikely that you’ll be able to taste it in the finished product.  Eventually, the amount of Rye in the starter will become negligible.

What you’ll Need:

Pint-sized or Quart Sized Glass/Plastic Jar or Container

Plastic Wrap

Cheese Cloth

Rubber band (or other Fastener to secure Cheese Cloth to Container)

Wood/Rubber/Plastic Spoon or Spatula

Wheat Starter

Ingredients

High Quality Bread Flour (Such as King Arthur Bread Flour)

Spring Water (Warm, Not Hot)

Directions

Day 1 - Combine 1 Tablespoon Bread Flour and 2 Tablespoons Spring Water in a pint or quart glass jar using a wood/plastic spoon or spatula.  Cover loosely with plastic wrap and put in a warm place.  Stir two or three times throughout the day.  This is the basis for your Sourdough Starter.

Day 2 - Stir two or three times throughout the day.

Day 3 - Add 2 Tablespoons Bread Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Replace plastic wrap with muslin or cheesecloth and secure with a rubber band.  Continue to stir two or three times throughout the day.

Day 4 - Add 2 Tablespoons Bread Flour and 1 Tablespoon Spring Water to the Sourdough Starter.  Continue to stir two or three times throughout the day.

Days 5-6 - Add 2 Tablespoons Bread Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Continue to stir two or three times throughout the day.  (If you started in a small jar, you’ll probably need to move to a quart (or larger) jar at this point.)

Days Seven – Nine – Add 1/4 Cup Bread Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Stir only when feeding.  (If your Starter is not bubbling at this point, you might need to feed it twice a day until it gets going.  A Hungry Starter will not bubble or expand.)

Day 10 & beyond – Add 1/2 Cup Bread Flour and 1/4 Cup Spring Water to the Starter.  Stir only when feeding.  Continue this step until you have at least 3 cups of Starter.  (Most recipes call for at least 1 cup of Starter so if you start baking with it too soon, you’ll run out of starter.)  Once you reach this point, remove the amount of Starter needed for your recipe and feed as usual.  You’ll find more information on maintaining your starter once you’ve reached this point, in the section titled “Maintaining Your Starter”.

Rye Starter

Ingredients

Rye Flour

High Quality Bread Flour (Such as King Arthur Bread Flour)

Spring Water (Warm, Not Hot)

Directions

Day 1 - Combine 1 Tablespoon Rye Flour and 2 Tablespoons Spring Water in a pint or quart glass jar using a wood/plastic spoon or spatula.  Cover loosely with plastic wrap and put in a warm place.  Stir two or three times throughout the day.  This is the basis for your Sourdough Starter.

Day 2 - Stir two or three times throughout the day.

Day 3 - Add 2 Tablespoons Rye Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Replace plastic wrap with muslin or cheesecloth and secure with a rubberband.  Continue to stir two or three times throughout the day.

Day 4 - Add 2 Tablespoons Rye Flour and 1 Tablespoon Spring Water to the Sourdough Starter .  Continue to stir two or three times throughout the day.

Days 5-6 - Add 2 Tablespoons Rye Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Continue to stir two or three times throughout the day.  (If you started in a small jar, you’ll probably need to move to a quart (or larger) jar at this point.)

Days Seven – Nine – Add 1/4 Cup Bread Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Stir only when feeding.  (If your Starter is not bubbling at this point, you might need to feed it twice a day until it gets going.  A Hungry Starter will not bubble or expand.)

Day 10 & beyond – Add 1/2 Cup Bread Flour and 1/4 Cup Spring Water to the Starter.  Stir only when feeding.  Continue this step until you have at least 3 cups of Starter.  (Most recipes call for at least 1 cup of Starter so if you start baking with it too soon, you’ll run out of starter.)  Once you reach this point, remove the amount of Starter needed for your recipe and feed as usual.  You’ll find more information on maintaining your starter once you’ve reached this point, in the section titled “Maintaining Your Starter”.

Maintaining Your Starter

You have two options for maintaining an Active Sourdough Starter.

Active Option

If you are baking 3 or more days a week, you can keep it on the counter.  Just make sure that you’re feeding it with Bread Flour and Spring Water, twice daily. Keep it covered with Cheesecloth.  Once you get about 3 cups of Sourdough Starter, you’ll want to increase to about 1 cup of Bread Flour and 1/2 Cup of Spring Water for each feeding.

Inactive Option

If you are only baking once or twice a week (or even not at all), you can maintain your Sourdough Starter in the refrigerator, and only need to feed it once a week.  You can either feed it as above, or if you’re baking with it, just remove 1 Cup of Sourdough Starter from the jar (placing it in a new jar).  Allow the starter to come to room temperature and then feed the Sourdough Starter in the new jar.    When you’ve finished baking with the newly fed Sourdough Starter, simply return any unused portion to the jar in the refrigerator and mix well.

Important:  You should move your Sourdough Starter to a new jar every time you feed it.  Sourdough Starter will often collect around the rim of the jar.  Because it dries and is no longer being fed, it dies and can contaminate the rest of your Sourdough Starter, causing you to have to begin over.

Drying & Reviving Sourdough Starter

Drying Sourdough Starter

Directions

Drying Starter is very easy and can be done in a couple of different ways.

One method is to cover a baking sheet with parchment paper and to spread your Starter in a very layer on top.  Then, just place the starter in the oven, turn on the oven light and leave overnight to dry.  It might take a bit longer if you have any thick spots.

Another is to use a food dehydrator.   Spread the starter in a thin layer on a fruit roll-up sheet, set the dehydrator on the lowest temperature setting (around 90F degrees) and allow to dry until done.  You can do several batches at a time this way.

Regardless of the method that you choose to dry the starter, you’ll need to turn it into a powder after it is dry.  The easiest way I've found so far is to use my Magic Bullet blender.  Any type of Blender or drink mixer will work though.  Just work in small batches to avoid leaving lumps in your starter.   When finished, simply store in a tightly sealed container.  You can even freeze the dried powder to extend the life.

Reviving Sourdough Starter

Directions

Day 1 - Combine 2 Tablespoons Dried Sourdough Starter and 3 Tablespoons Spring Water in a pint or quart glass jar using a wood/plastic spoon or spatula.  Set aside for 10-15 minutes to allow the starter to soften.  Add 3 Tablespoons Bread Flour and stir until combined. Cover loosely with plastic wrap and put in a warm place.  Stir two or three times throughout the day.

Days 2-3 - Add 3 Tablespoons Bread Flour and 2 Tablespoons Spring Water to the Sourdough Starter.  Replace plastic wrap with muslin or cheesecloth and secure with a rubber band.  Continue to stir two or three times throughout the day.

Days 4 & Beyond - Add 1/2 Cup Bread Flour and 1/4 Cup Spring Water to the Sourdough Starter.  Continue to stir two or three times throughout the day.

Once you’ve got 3 cups of Sourdough Starter, you’re ready to start baking again.  Simply follow the directions for maintaining your starter to keep it active.  You’ll find more information on maintaining your starter once you’ve reached this point, in the section titled “Maintaining Your Starter”.

Dried Sourdough Starter makes a great gift.  Share some with your friends today.

Tips & Suggestions

Sourdough Starter

- You should keep your Starter jar in a warm place that is free of drafts. (Inside your oven is the perfect spot.  If your house is cool, turn on the oven light to add a little warmth.)

- Always keep your starter covered with muslin or cheesecloth as it will draw gnats if left open to the air.

- It’s a good idea to keep your starter jar on a small baking sheet or pan as it can bubble over the top of the jar after a feeding.

- Do not ever, ever (did I say EVER?) use metal spoons, knives or bowls with your starter (unless you’re in the final process of a recipe and using a food processor).

- Never use Tap Water in your starter as the minerals will kill the starter.  (It's better to miss a feeding than to use Tap Water.)

Baking

- Score the tops of your bread & rolls immediately before placing in the oven using a sharp knife or bread lame.  This will help it to rise and gives it that traditional sourdough appearance.

- Remove your bread from the oven 10-15 minutes before the end of baking time and brush the top with olive oil to encourage browning

- Store your baked bread cut side down on a cutting board or cover with a paper or plastic bag to retain freshness.

- Experiment with your own recipes using the conversion guide in the Basic Recipes section of our website.

- Experiment with your sponges and bread dough.  Placing them in the refrigerator for the fermenting (8 hour to overnight) stage encourages the growth of the Lactic Acid which gives the bread a more sour taste, while leaving it to ferment in a warm place results in a smoother tasting bread.

- Freeze your bread if you’re not going to eat it in the next day or two.  By wrapping it first in plastic wrap, then in foil and finally in a Ziploc bag, it will remain fresh for a couple of months.  Cutting loaves in half prior to freezing is a great way to only thaw what you need.  To thaw, simply remove the bag and the foil and allow it to sit on the counter.  In a short time, you will have bread that tastes out of the oven fresh.

- Never, ever, ever, ever bake anything with sourdough unless all of the flour in the recipe has been mixed with the starter and has had at least 7 hours to ferment. It is this fermentation process that kills the gluten and makes it safe for Candida and Celiac sufferers.

- Don’t throw away stale sourdough bread or bread from a recipe that didn't rise correctly. It can easily be turned into crackers or into croutons for salads & soups. Recipes for these are posted in the Basic Recipes section of our website.

- Don’t bake anything containing Stevia at a temperature higher than 390 F degrees.  Stevia is only stable up to 392 F degrees.

Measurement Conversions

Teaspoons - Tablespoons

Tablespoons - Cups

Teaspoons

Tablespoons

Tablespoons

Cups

3

1

2

1/8

6

2

4

1/4

9

3

8

1/2

12

4

12

3/4

16

1

Teaspoons – Cups

Pints - Quarts

Teaspoons

Cups

Pints

Quarts

6

1/8

2

1

12

1/4

4

2

24

1/2

6

3

48

1

8

4

Cups - Pints

Quarts - Gallons

Cups

Pints

Quarts

Gallons

2

1

2

1/2

4

2

4

1

6

3

6

1 1/2

8

4

8

2

Converting Yeast Recipes to Sourdough

A cup of Active (Bubbling) Sourdough Starter has about the same rising potential as 2 1/4 teaspoons of yeast, the amount that comes in one package.  Thus, you can use 1 cup of Active to replace every 2 1/4 teaspoons of yeast in a recipe.

You’ll also want to decrease the amount of water or other liquid in the recipe by 1/2 cup and the amount of flour by 3/4 cup for each cup of starter that you use.

These are just approximate measures and can change based on the recipe that you are trying to convert.  This takes a bit of work and playing around, so it’s not recommended that you try this the first time for an important event.

We use this sugar-free sweetener in our recipes in lieu of the commercial brands.  If you want to use a different sweetener in your baking, you’ll need to work with the amounts a little to make the recipes work for you.

Homemade Natural Sweetener

2 Cups Erythritol

2 Tsp NuNaturals Pure White Stevia Concentrate

1. Mix well and store in an airtight container. Makes 2 Cups.

Note:  This sweetener mix is similar to commercial sweeteners, but without   bitter aftertaste that often occurs.  This is because the recipe uses a higher grade of ingredients.

Doubling of this recipe is not recommended because it is difficult to get the Stevia Extract to spread evenly through larger quantities of Erythritol.  You can however, make several small batches at a time and store them together.

Sugar-Free Powdered Sugar

1 Cup Erythritol

1-2 Tsp arrowroot or cornstarch (Optional, will prevent clumping if the powdered erythritol is not used immediately.)

1. Place the Erythritol and Cornstarch (if desired) in a blender, (I use the

single serve Cup on my Ninja).  Blend together in short pulses.  This should only take a few seconds.  Use immediately or store in an airtight container.

Homemade Natural Sweetener Conversion Chart

Sugar doesn’t just sweeten food and beverages; it does more than that, so you can’t just substitute sugar with your homemade natural sweetener in equal amounts. Additionally, this sweetener is approximately 70% sweeter than granulated sugar, so a One for One replacement will end up with a too sweet product.  Surprisingly, it is possible to have too much of this good thing.  (Always start with less sweetener; it is easy to add a little more to get the desired results and difficult to fix if you’ve added too much!)

Use this conversion chart for the best taste results.

MEASUREMENTS

Sugar

=

Homemade Sweetener

1 Tsp

=

3⁄8 Tsp

2 Tsp

=

3⁄4 Tsp

1 TBS

=

11⁄4 Tsp

1⁄4 Cup

=

1 TBS + 2 Tsp

1⁄3 Cup

=

2 TBS + 1 Tsp

1⁄2 Cup

=

31⁄2 TBS

1 Cup

=

1⁄3 Cup+ 1 1⁄2 TBS

Part

Two

Recipes

Quick and Easy

Sourdough Pancakes & Waffles

Sourdough French Toast

Sugar-Free Maple-Flavored Syrup

Sourdough Crepes

Sourdough Crumpets I

Sourdough Crumpets II

Sourdough Mini Pizza Crusts

Sourdough Flour Tortillas

Sourdough Sandwich Rounds

Sourdough Cornbread

Sourdough Pancakes & Waffles

Ingredients

Sponge

3/4 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1 1/2 Cup Evaporated Milk ~ Warm (Not Hot)

1 1/2 Cup Spring Water ~ Warm (Not Hot)

2 1/4 – 3 Cups Flour (Depends on the thickness of your starter)

Batter

3 Tablespoons Homemade Sweetener

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

3 Eggs ~ Slightly Beaten

3 Tablespoons Butter – Melted

Directions

Combine Sourdough Starter, Evaporated Milk, Spring Water and Flour in a stand mixer or large bowl with a hand mixer and mix completely.  This will create your Sponge.  Cover bowl with plastic wrap and allow batter to sit at room temperature at least 7 hours or overnight.

In separate bowl, combine Homemade Sweetener, Salt and Baking Soda.  Set aside.

Gently stir Applesauce, Eggs and Melted Butter into Sponge (Do Not Beat!).  Slowly add Sweetener Mixture and stir until well mixed.  Let rest batter

5 – 10 minutes before cooking.

Cook pancakes on a lightly greased griddle on medium (350F degrees) heat, and waffles on a lightly greased hot waffle iron.

This recipe doubles easily for large groups or to make and freeze for later.  Just separate with waxed paper when freezing.

Sourdough French Toast

Ingredients

3 eggs ~ lightly beaten

1/2 Cup Milk (or Milk Substitute – Almond Milk is Delicious)

1/2 teaspoon Vanilla

3 Tablespoons Homemade Sweetener

1/4 teaspoon Nutmeg

1 teaspoon cinnamon

8 slices Sourdough or other Gluten-Free bread ~ Cut in half (Stale, if possible.)

Directions

Combine all ingredients in a medium-sized bowl.

Preheat a lightly oiled griddle or fry pan on medium (350F degrees) heat.

Dip the Bread Slices into the Batter, making sure that all sides are well coated.  Place coated slices onto the griddle/fry pan and cook until the bottom is golden brown.  Flip slices and repeat on opposite side.

Serve warm with butter, powdered Erythritol, sugar-free jam or sugar-free maple syrup.

Sugar-Free Maple-Flavored Syrup

Ingredients

2 teaspoons Regular Clear Jel A

2 Tablespoons Cold Water

1/2 Tablespoon butter (Can be replaced with Non-Dairy Butter Flavoring)

1 Cup water (hot)

1/4 Cup Homemade Sweetener

3/4 - 1 teaspoon Imitation Maple Flavoring

Directions

Combine Regular Clear Jel A with Cold Water.  Stir until the mixture has a smooth consistency.  Combine with remaining ingredients.  Mix well, cook 30 seconds on High in the microwave.  Stir and repeat until the syrup has the desired thickness.

Refrigerate leftover syrup, if it crystallizes, don't worry, it will thin back out when you heat it to use it again.  Best served warm.

Sourdough Crepes

Ingredients

1/3 Cup Sourdough Starter (Can be used out of the fridge and fed/unfed)

1 Cup Milk (Any type) ~ (Warm, Not Hot)

1/2 Cup Homemade Sweetener

1/2 teaspoon Pure Vanilla Extract

1 teaspoon Baking Powder

1/4 teaspoon Salt

Directions

Combine all ingredients in a blender or large bowl with a hand mixer and mix completely.

Allow batter to sit for 10 minutes.

Preheat crepe pan or medium fry pan on medium low (325F degrees) heat.

Lightly coat crepe pan or 8” fry pan with oil.  Pour a small amount of batter (just enough to cover the bottom) into the pan.  Allow to cook until the top has a dry appearance over the entire surface.  Flip and cook 2-3 minutes more or until lightly browned.

Serve with butter and powdered Erythritol or your favorite sugar free preserves.  Can also be filled with your favorite combination of sweetened, cottage cheese, ricotta and/or sour cream and then topped with preserves.

Crepes should be eaten within 2 days.  If storing, separate with waxed paper sheets and seal in a Ziploc bag before storing in the refrigerator.

Sourdough Crumpets I

Ingredients

1 1/2 Cups Sourdough Starter (Can be used out of the fridge and fed/unfed)

2 Tablespoons Homemade Sweetener

1/2 teaspoon Baking Soda

1/4 teaspoon Salt

2 – 3 Tablespoons Spring Water – Warm (Not Hot) Optional, depending on the thickness of your starter

Directions

Combine all ingredients except Spring Water in a large glass or plastic bowl.  Choose a container with plenty of grow room as this batter will rise quickly.  This should have the consistency of a thick pancake batter.  If it is too thick, add the Spring Water 1 TBS at a time until it reaches the desired consistency.

Allow batter to sit for 10 – 15 minutes.

Preheat griddle or fry pan on medium low (300F degrees) heat.  You will cook these like pancakes.

Lightly coat griddle/fry pan with oil.  Pour batter into 4” circles.  Allow to cook until tops have bubbled and has a dry appearance over the entire surface.  Flip and cook 1-3 minutes more or until lightly browned.

Cool on a wire rack.  These can be served as is or toasted.  Enjoy with butter and your favorite preserves.

Crumpets should be eaten or frozen within 2 days.  If freezing, separate with waxed paper sheets and wrap with plastic wrap before sealing in a Ziploc bag.

Sourdough Crumpets II

Ingredients

1 1/2 Cups Sourdough Starter (Can be used out of the fridge and fed/unfed)

3 Tablespoons Milk ~ Warm (Not Hot)

2 1/2 Tablespoons Homemade Sweetener

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

Directions

Combine all ingredients in a large glass or plastic bowl.  Choose a container with plenty of grow room as this batter will rise quickly.  This should have the consistency of a thick pancake batter.

Allow batter to sit for 10 – 15 minutes.

Preheat griddle or fry pan on medium low (300F degrees) heat.  You will cook these like pancakes.

Lightly coat griddle/fry pan with oil.  Pour batter into 4” circles. Allow to cook until tops have bubbled and has a dry appearance over the entire surface.  Flip and cook 1-3 minutes more or until lightly browned.

Cool on a wire rack.  These can be served as is or toasted.  Enjoy with butter and your favorite preserves.

Crumpets should be eaten or frozen within 2 days.  If freezing, separate with waxed paper sheets and wrap with plastic wrap before sealing in a Ziploc bag.

Sourdough Mini Pizza Crusts

Ingredients

1 1/2 Cups Sourdough Starter (Can be used out of the fridge and fed/unfed)

1 teaspoon Baking Soda

1/2 teaspoon Salt

3 Tablespoons Spring (Warm, Not Hot)

Directions

Combine all ingredients in a large glass or plastic bowl.  Choose a container with plenty of grow room as this batter will rise quickly.

Allow batter to sit for 10 – 15 minutes.

Preheat griddle or fry pan on medium low (325F degrees) heat.  You will cook these like pancakes.

Lightly coat griddle/fry pan with oil.  Pour batter into 6” to 8” circles depending on what size pizza you want.  Allow to cook until tops have bubbled and has a dry appearance over the entire surface.  Flip and cook

4-5 minutes more or until lightly browned.

Cool on a wire rack unless you plan to use them immediately.

To make pizzas, spread with pizza sauce, top with your favorite toppings and mozzarella cheese.  Bake at 350F degrees for 10 –15 minutes or until the cheese has completely melted and starts to brown.

Makes approximately six 6” pizza crusts.

Crusts should be eaten or frozen within 2 days.  If freezing, separate with waxed paper sheets and wrap with plastic wrap before sealing in a

Ziploc bag.

Sourdough Flour Tortillas

Ingredients

2 Cups Sourdough Starter (Can be used out of the fridge and fed/unfed)

4 teaspoons Baking Powder

2 teaspoons Salt

3/4 Cup Spring Water (Warm, Not Hot)

Directions

Combine all ingredients in a large glass or plastic bowl.  Choose a container with plenty of grow room as this batter will rise slightly.

Allow batter to sit for 10 minutes.

Preheat griddle or fry pan on medium (300F degrees) heat.  You will cook these like thin pancakes.

Lightly coat griddle/fry pan with oil.  Pour batter into 8” circles.  Allow to cook until tops have a dry appearance over the entire surface.  Flip and cook 4-5 minutes more or until lightly browned.

Cool on a wire rack unless you plan to use them immediately.

Tortillas should be eaten or frozen within 2 days.  If freezing, separate with waxed paper sheets and wrap with plastic wrap before sealing in a Ziploc bag.

Sourdough Sandwich Rounds

Ingredients

1 1/2 Cups Sourdough Starter (Can be used out of the fridge and fed/unfed)

3 teaspoons Minced Garlic

3/4 teaspoon Baking Soda

1 teaspoon All Purpose Seasoning (Salt Free)

1/2 teaspoon Salt

1/4 Cup Spring Water (Warm, Not Hot)

Directions

Combine all ingredients in a large glass or plastic bowl.  Choose a container with plenty of grow room as this batter will rise quickly.

Allow batter to sit for 10 – 15 minutes.

Preheat griddle or fry pan on medium low (300F degrees) heat.  You will cook these like pancakes.

Lightly coat griddle/fry pan with oil.  Pour batter into 4” to 5” circles depending on what size sandwich you want.  Allow to cook until tops have bubbled and has a dry appearance over the entire surface.  Flip and cook 1-3 minutes more or until lightly browned.

Cool on a wire rack.  These can be served as is or toasted for your sandwich.

Rounds should be eaten or frozen within 2 days.  If freezing, separate with waxed paper sheets and wrap with plastic wrap before sealing in a Ziploc bag.

This is a very versatile recipe.  You can easily change the seasonings & additions to make it your own.

Sourdough Cornbread

Ingredients

1 1/2 Cups Cornmeal

1/4 Cup Pure Erythritol

1 1/2 teaspoons Salt

1 1/2 Cups Milk ~ Scalded and cooled until warm

1 1/2 Cups Sourdough Starter (Active, best if fed 3-12 hours previously)

1 1/2 teaspoons Cream of Tartar

1 1/2 teaspoons Baking Soda

3 eggs ~ Slightly Beaten

6 Tablespoons Butter ~ Melted

Directions

Combine Cornmeal, Erythritol, Salt and Butter in a large bowl.

Pour Scalded Milk over Cornmeal Mixture.  Cool until lukewarm.

Preheat oven to 400F degrees.  Use Butter or Cooking Spray to coat an   8”–9” square pan.

Add all remaining ingredients to the Cornmeal Mixture and mix well.

Pour into baking pan and bake 40-45 minutes.

Breads

Kathy’s Extra-Tangy Sourdough Bread

Favorite Sourdough Sandwich Bread

“One”der Rolls

Sourdough Buttermilk Biscuits

Sourdough Hamburger Buns I

Sourdough Hamburger Buns II

Sourdough Popovers

Buttery Sourdough Crescent Rolls

Sourdough English Muffins

Kathy's Extra-Tangy Sourdough Bread

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1 1/2 - 1 2/3 Cups Spring Water (Warm - Not Hot) (Enough to make a smooth dough)

3 Cups Unbleached All Purpose Flour

Dough

2 Cups Unbleached All Purpose Flour

2 1/4 teaspoons Salt

For Baking

2 Tablespoons Olive Oil (For Brushing Bread/Roll tops during baking.)

3 Tablespoons Melted Butter (For brushing on tops after baking)

Directions

Combine Sourdough Starter, Water and 3 Cups Flour.  Beat vigorously for 1 minute. (This is called a sponge which is the basis of the bread dough which you will complete the next day.)

Put in a well-oiled plastic or glass bowl and cover with plastic wrap – I use Press & Seal- and let rest at room temperature for 4 hours.  Refrigerate for 12 hours. Remove from refrigerator.

Combine the remaining ingredients: 2 cups of flour and Salt and then add to the Sponge. – I hand mix - yes with my hands - and then put it in my stand mixer bowl and knead 2 minutes with dough hook to form a smooth dough.  Or you can knead by hand for 8-10 minutes.

Allow the dough to rise in a covered, well oiled bowl until it's relaxed, smoothed out, and risen.  Again I use Press & Seal - Depending on the vigor of your starter, it may become REALLY puffy or it may just rise a bit. This can take anywhere from 4-5 hours.

Cover the counter area where you’re going to be working the dough with waxed paper.  Lightly spread oil on the waxed paper to keep the dough from sticking.

Tip the dough out of the bowl onto the oiled waxed paper.  Gently divide the dough in half.  Shape the dough into two loaves, and place them in lightly greased loaf pans. My tip:  I always use loaf pans – they rise better!!  Look better and are easier to slice. Cover and let rise until very puffy, about 4 to 5 hours.   Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat.

Preheat the oven to 425F degrees.

Immediately before placing in the oven, use a sharp knife or Bread Lame to score (or slash) the tops of the loaves.  This allows for better rising and gives the bread a traditional sourdough appearance.

Place the baking sheet in the oven and set the timer for 20 minutes.  Remove the loaves from the oven and brush with olive oil to promote browning.

Return the loaves/rolls to the oven and bake for an additional 10 minutes or until hollow sounding when tapped

Move to a wire rack to cool.  Brush the tops and sides of the loaves with   the melted butter.

Cool completely before slicing.

Favorite Sourdough Sandwich Bread

Ingredients

Dough

2 Cups Sourdough Starter (Active, best if fed 3-12 hours previously)

1 Cup Spring Water (Warm, Not Hot)

2 Tablespoons Olive Oil

3 Cups Bread Flour

2 teaspoons Salt

For Baking

1/8 - 1/4 Cup Gluten- Free AP Baking Flour (Optional - For final phase of shaping bread)

3 Tablespoons Olive Oil (For Brushing Bread/Roll tops during baking.)

3 Tablespoons Melted Butter (For brushing on tops after baking)

Directions

Combine Sourdough Starter, Water, Olive Oil).  If using a food processor, use the whip or spatula for this part.  Stir until well mixed.

In a separate bowl, combine Bread Flour, Homemade Sweetener and Salt.

Switch to a dough hook (if using a food processor) and gradually add the Flour Mixture to the Starter Mixture.  Working the dough on a low speed, continue to mix until the dough pulls away from the side and forms a ball.  Turn dough out onto a floured board or counter.  Lightly shape into a ball and place in an oiled bowl.  Cover lightly with plastic wrap and put in a warm place for 4 hours.  (Inside the oven with the light turned on is perfect.)

Remove towel and cover with plastic wrap.  Put in the refrigerator for 7 hours or overnight.

Remove plastic wrap and cover with a light towel.  Put in a warm place for 3 hours.

Turn dough out onto a board or counter that has been lightly floured with Gluten-Free AP Flour.  GF flour is necessary at this stage because the flour will not have enough time to ferment before baking and the gluten will not be rendered harmless.  For some Celiac/Candida sufferers, even the tiniest bit of gluten can be damaging.  (Optional:  Instead of using flour at this stage, you can lightly spread oil on waxed paper and work your dough on that.)

Lightly shape the dough into desired shape(s) and place on an oiled Baking sheet.  Cover with a light towel and allow to rise for 2-4 hours or until doubled in size.

Preheat the oven to 375F degrees.

Immediately before placing in the oven, use a sharp knife or Bread Lame to score (or slash) the tops of the loaves/rolls.  This allows for better rising and gives the bread a traditional sourdough appearance.

Place the baking sheet in the oven and set the timer for 30 minutes.  Remove the loaves/rolls from the oven and brush or spray with olive oil to promote browning.

Return the loaves/rolls to the oven and bake for an additional 15-25 minutes or until hollow sounding when tapped.

Remove from oven and brush the tops, sides and bottoms of the loaves with the melted butter for a softer crust.

Cool completely on a wire rack before slicing.

“One”der Rolls

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

3 Cups Unbleached All Purpose Flour

1 2/3 Cups Warm (Not Hot) Spring Water (Enough to make a smooth dough)

Dough

2 Cups Unbleached All Purpose Flour

2 1/4 teaspoons Salt

For Baking

3 Tablespoons Melted Butter (For brushing on tops after baking)

Directions

Combine Sourdough Starter, Water and 3 Cups Flour.  Mix on lowest speed until the majority of the flour has been mixed in.  Next, beat vigorously for 2 minutes.  Put in a well-oiled plastic or glass bowl and cover with plastic wrap and let rest at room temperature for 4 hours.  (This is called a Sponge which is the basis of the bread dough.)

Combine the remaining ingredients: 2 cups of flour and Salt in a stand mixer bowl and then add the Sponge.  Knead on lowest setting with a dough hook until all of the flour and salt are mixed in and the dough forms a ball.  Then, beat vigorously for 2 minutes.  Place the dough in a well-oiled plastic or glass bowl and cover with a light towel and let rest at room temperature for 4 more hours.

Cover the counter area where you’re going to be working the dough with waxed/parchment paper.  Lightly spread oil on the waxed paper to keep the dough from sticking.

Tip the dough out of the bowl onto the oiled waxed paper.  Divide the dough into as many portions as you want to make.  For Hamburger Buns, divide into 12 pieces.  For Dinner Rolls, divide into 20 – 24 pieces. Shape the dough into rolls and lightly roll the tops onto the oiled waxed paper, getting just enough oil to give them a light sheen.  Place the rolls on a lightly oiled baking sheet, allowing 1/2”–1” of space between the rolls.  (The larger the roll, the more space you should allow.).  Cover lightly with plastic wrap and let rise 3-4 hours or until doubled in size.

Preheat the oven to 425F degrees.

Place the baking sheet in the oven and set the timer for 10 minutes.  Check the rolls for doneness.  They should be golden brown or hollow sounding when tapped.  If not quite ready, bake an additional 2-4 minutes watching them carefully.

Move to a wire rack to cool.  Brush the tops and sides of the rolls with the butter.

Cool completely before slicing for hamburger buns or serve warm as dinner rolls.

Sourdough Buttermilk Biscuits

Ingredients

Sponge

1/2 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/2 Cup Buttermilk (Warm, not hot)

1/2 Cup + 2 Tablespoons Butter or 1/2 Cup Butter-Flavored Crisco

Dough

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

For Baking

1/8 – 1/4 Cup Gluten-Free Flour

Directions

Combine Sourdough Starter, All-Purpose Flour and Buttermilk in a large bowl.  Stir until well mixed.  Cut in Butter or Butter-Flavored Crisco until it resembles a soft dough.  Cover with plastic wrap leave on the counter at least 7 hours or overnight.

In the morning, combine the Baking Powder, Baking Soda and Salt in a separate bowl.

Sprinkle the Gluten Free Flour onto the counter/board where you will be working the dough.  Turn the dough onto the floured surface and sprinkle the Baking Powder Mixture over the Dough Mixture.  Knead until all ingredients are combined, 6-8 minutes.

Roll the dough out until it is about 1/2 inch thick.  (Do not roll thinner than that.)

Cut out circles with a biscuit cutter, or if you don’t have one, use a glass.

Place the Biscuits on a lightly greased cookie sheet or one that is lined with parchment paper.  Cover the biscuits lightly with plastic wrap, place in the oven and let rise with the oven light on for at least 1 hour.  (The oven light will create just enough heat to give you a good rise.)

Preheat the oven to 450F degrees.  (If baking in toaster oven, bake at 425F degrees. Oven baking has the best results, but a toaster oven works too.)

Bake 10-12 minutes or until a light golden brown.

Sourdough Hamburger Buns I

Ingredients

Dough

2 Cups Sourdough Starter (Active, best if fed 3-12 hours previously)

3 Tablespoons Butter

1/2 Cup Milk (Warm, Not Hot)

2 Eggs (Slightly Beaten)

1/2 teaspoon Salt

1 Tablespoon Homemade Sweetener

3 Cups All-Purpose Flour

For Baking

3 Tablespoons Melted Butter (For buttering bun tops before and after baking.)

Sesame Seeds (Optional – For topping buns)

1 Egg – Beaten (Optional – For brushing bun tops to hold Sesame Seeds in place.  This is an egg wash, which also promotes browning.)

Directions

Combine all ingredients except Flour in a large glass or plastic bowl.

Gradually add in Flour.  If using a food processor, or stand mixer, mix until the dough pulls away from the sides of the bowl then turn out onto a lightly floured board or counter and form into a ball shape.  (If working by hand, turn out onto a floured board and knead until dough is smooth and satiny.)

Place dough into a well-greased bowl and cover with plastic wrap.

Place in the refrigerator for 7–24 hours.  The longer the dough is chilled, the more tangy sourdough flavor the buns will have.

Remove from the refrigerator and allow the dough to come back to room temperature before shaping.

Cover the counter area where you’re going to be working the dough with parchment or waxed paper.  Lightly spread oil on the parchment/waxed paper to keep the dough from sticking.

Tip the dough out of the bowl onto the oiled waxed paper and allow to rest for 15–20 minutes.

Roll dough out to 1/2" thick.  Cut into circles using a 4” biscuit cutter. (Option:  In lieu of cutting circles, shape into large bun shape by hand.)

Place on a lightly greased baking sheet.  Cover lightly with plastic wrap and let rise until doubled in bulk.  Approximately 3~4 hours.

Preheat oven to 375F degrees.

Brush tops with Melted Butter or brush with Beaten Egg and lightly sprinkle with Sesame Seeds, as desired.  Bake 15~18 minutes or until tops are lightly browned and buns sound hollow when tapped.

Remove from oven and brush tops, sides and bottoms with Butter.  Cool on a wire rack.

Sourdough Hamburger Buns II

Ingredients

Sponge

2 Cups Sourdough Starter (Active, best if fed 3-12 hours previously)

1 Cup Milk (Warm, Not Hot)

1 1/2 Cups Bread Flour

Dough

2 Cups Bread Flour

1 teaspoon Salt

2 Tablespoons Homemade Sweetener

2 Tablespoons Butter (Melted)

2 Eggs – Slightly Beaten (Room Temperature)

For Baking

3 Tablespoons Melted Butter (For buttering bun tops before and after baking.)

Directions

Combine Sourdough Starter, Milk and Bread Flour in a large glass or plastic bowl.  Cover with plastic wrap and put in a warm place for 8 – 12 hours.  This will create your Sourdough Sponge.

Combine the remaining Bread Flour, Sweetener and Salt in a small bowl to create a Flour Mixture.  Set aside.

Combine the Sourdough Sponge, Butter and Egg in a food processor.  Stir on low until well combined.

Gradually add in Flour Mixture until well mixed and the dough forms a ball that pulls away from the sides of the bowl.  Then turn out onto a lightly floured board or counter and form into a ball shape.

Place dough into a well-greased bowl and cover with a light towel.  Put the bowl in a warm place and allow to rise for 4-5 hours or until doubled in size.

Cover the counter area where you’re going to be working the dough with waxed paper.  Lightly spread oil on the waxed paper to keep the dough from sticking.

Tip the dough out of the bowl onto the oiled waxed paper and allow to rest for 15–20 minutes.

Roll dough out to 1/2" thick.  Cut into circles using a 4” biscuit cutter. (Option:  In lieu of cutting circles, shape into large bun shape by hand.)

Place on a lightly greased baking sheet.  Cover with a light towel and let rise until doubled in bulk.  Approximately 3–4 hours.

Preheat oven to 375F degrees.

Brush tops with Melted Butter.  Bake 15 –18 minutes or until tops are lightly browned and buns sound hollow when tapped.

Remove from oven and brush with Melted Butter.  Cool on a wire rack.

Sourdough Popovers

Ingredients

1/2 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1 Cup Milk (Warm, Not Hot)

3 Eggs – Slightly Beaten (Room Temperature)

1 Tablespoon Homemade Sweetener

1 Cup Bread Flour

1/2 teaspoon Salt

For Baking

3 Tablespoons Melted Butter (For buttering bun tops before and after baking.)

Directions

Combine Sourdough Starter, Milk, Eggs and Homemade SweetenerBy HANDwith a spatula or wire whip in a large glass or plastic bowl.

In a separate bowl, combine Bread Flour and Salt.  Slowly add to Sourdough Mixture until just mixed.  (A few lumps are okay.)  This should be thinner than cake batter as you will pour it into the Popover or Muffin tins.

Preheat oven to 450F degrees.  Place the empty tin(s) in the oven while the oven is preheating.

Carefully remove the tin(s) from the oven and lightly coat with Oil or Cooking Spray or brush with Melted Butter.

Immediately pour the batter into the Popover/Muffin tins.  (Filling Popover cups 3/4 full and Muffin cups to the rim.)

Place the filled tin(s) in the oven and set the time for 15 minutes.  At the end of 15 minutes, reduce the oven temperature to 375F degrees.  Bake for an additional 15 – 20 minutes or until a light golden brown on top.

Remove from the oven, tip onto a cooling rack and serve immediately.

Popovers are best when freshly baked.  However, you can reheat them later by wrapping them individually in lightly dampened paper towels and microwaving for 10-15 seconds.  (Length of time depends on the power level of your microwave.  Always start with a few seconds and add more time as needed.)

Try adding extra ingredients to your Popovers.  We like to add cooked and crumbled breakfast sausage with a little mozzarella cheese.  Simply reduce the amount of batter you pour into the Popover/Muffin cups by a Tablespoon or two and then place your addition(s) on top in the center of the batter.  The Popovers will rise up and cover the ingredients and will end up with a tasty surprise in the middle.

Buttery Sourdough Crescent Rolls

Ingredients

Dough

1/2 Cup Butter (Softened) (Don’t use Margarine)

1/4 Cup Homemade Sweetener

1 Egg (Slightly Beaten) (Must be at room temperature or it will cause lumps)

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/2 Cup Milk (Warm, Not Hot)

2 3/4 – 3 Cups Bread Flour (Dependent on the thickness of the Starter)

3/4 teaspoon Salt

1 Cup Bread Flour

1/2 teaspoon Salt

Baking

1/4 ~ 1/8 Cup Bread Flour

1/4 ~ 1/8 Cup Gluten-Free Flour

3 Tablespoons Olive Oil (For brushing on tops during baking)

3 Tablespoons Melted Butter (For brushing on tops after baking)

Directions

Combine Butter, Milk, Eggs and Homemade Sweetener until well mixed.  (If using a food processor, you’ll want to start with a mixing blade and switch to a dough hook in step 4.) (Don’t worry if some butter lumps remain, you’ll take care of these in step 4.)

Slowly add Sourdough Starter and Milk to Butter Mixture.  Mix until combined.

Combine 2 3/4 Cups of the Bread Flour and the Salt in a separate bowl.

Slowly add about 1 Cup of the Flour Mixture to the Starter Mixture and stir until all lumps are gone.

Add the remaining Flour Mixture to the Starter Mixture.  Dough should form a ball at this point, if not, add the remaining 1/4 cup Bread Flour.

Lightly sprinkle bread flour onto a counter or board and turn the dough out onto the floured surface.  Knead briefly until it forms a smooth ball.

Place in a lightly greased or oiled glass or plastic bowl and cover with plastic wrap.  Allow to rise for 4 hours in a warm place.

Place in the refrigerator for 7 hours to overnight.

Remove from refrigerator and allow to rise for 3-4 hours in a warm place.

Lightly sprinkle Gluten-Free Flour onto a counter or board.  Turn the dough out onto the floured surface and divide into 2 even parts.  Roll each part into a circle about 3/8” thick.  Cut into pie-shaped wedges and, starting with the wide end, roll into crescent shapes.

Place on a lightly oiled or greased baking sheet.  Cover lightly with plastic wrap and place in a warm spot to rise for at least one hour.

Preheat oven to 375F degrees.

Remove from the oven, slide onto a cooling rack and brush with butter.

Best served warm.

Sourdough English Muffins

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

2 Cups Bread Flour

3/4 Cup Milk or Milk Substitute (Warm, Not Hot)

Dough

1/2 teaspoon Salt

3/4 teaspoon Baking Soda

2 teaspoons Homemade Sweetener

For Baking

1/8 – 1/4 Cup All Purpose Gluten Free Flour

1/8 – 1/4 Cup Gluten Free Cornmeal (Optional)

Directions

Combine all Sourdough Starter, Bread Flour and Milk in a large bowl.  Stir until well mixed.  Cover with plastic wrap or a lightly dampened towel and leave on the counter or in the stove (no light or heat) 7 hours to overnight.

In a separate bowl, combine Salt, Baking Soda and Homemade Sweetener.  Either in a food processor or by hand, combine the Flour Mixture and the Dough.  Knead until completely mixed.

Sprinkle Gluten Free Flour onto a counter or a board.  Turn the Dough onto the floured surface and knead until all ingredients are combined and you have a soft dough.

Roll the dough out until it is about 1/2 inch thick.  (Do not roll thinner than that.)

Cut out circles with a biscuit cutter, or if you don’t have one, use a glass.

Place the English Muffins on a lightly greased cookie sheet.  (If you want to add cornmeal to make a more authentic muffin, lightly sprinkle some on the baking sheet before placing the English Muffins on it and then sprinkle more cornmeal on the tops.)   Cover the English Muffins with a light towel, place in the oven and let rise with the oven light on for at least one hour.  (The oven light will create just enough heat to give you a good rise.)

When you are ready to cook the English Muffins, use either butter or cooking spray to coat a griddle or large fry pan.  (You can also use coconut oil very, very lightly)  Heat on medium low. If you are using an electric griddle, heat to 300F degrees.

Then add the muffins, lightly coating the tops with either butter or cooking spray.  You will cook them just like pancakes.

Warning: don’t set the temperature too high. The muffins have to cook slowly or the inside will be doughy while the outside is burned. Don’t crank up the heat because it’s not sizzling. It’s not supposed to sizzle. Just because it’s not making any noise doesn’t mean it’s not doing anything. It’s cooking.

The muffins can take anywhere from 8 to 10 minutes per side, depending on how high you set the skillet temperature. Turn them over when the first side is browned.

When the second side is browned, remove the muffins to a cooling rack and let them cool completely. If you don’t let them cool, they will be doughy inside. Also, they taste best if they are fully cooled and then toasted. Instead of cutting them with a knife, split them for toasting with a fork or by pulling them apart with your fingers. This will maximize the nooks and crannies that work so well at holding butter and jam.

Sometimes the muffins will cook faster on the outside than on the inside.  In this case, return them to the baking sheet and bake for 10-15 minutes at 325F degrees.  Remove from the oven and place on a cooling rack until completely cooled.

Sweets and Baked Goods

Sourdough Coffee Cake

Sourdough Blueberry Coffee Cake

Sourdough Apple Coffee Cake

Sourdough Zucchini Muffins

Sourdough Apple Muffins

Sourdough Blueberry Muffins

Sugar-Free Cream Cheese Frosting

Sourdough Carrot Cake

Sourdough Spice Cake

Sourdough Gingerbread

Sourdough Coffee Cake

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1/2 teaspoon Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

Topping

1/2 Cup Butter (Softened)

2/3 Cup Homemade Sweetener

3 teaspoons Cinnamon

2 Tablespoons All Purpose Gluten Free Flour

1 Cup Pecans - chopped

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the sponge.  Cover and let rest for at least 7 hours or overnight.

Combine Sourdough Sponge, Homemade Sweetener, Eggs, Cinnamon, Baking Soda and Salt until thoroughly mixed.

Preheat Oven to 350F degrees.

Coat a 9” x 13” baking pan with cooking spray or oil.  Spread Cake batter evenly over the bottom.

Combine Homemade Sweetener, Cinnamon, and Gluten Free Flour in a bowl.  Stir until mixed.  Using a large fork or a pastry cutter, mix the Softened Butter into Sweetener Mixture.  It will start to form a slightly crumbly texture.  Stir in Pecans.  Sprinkle Topping Mixture on top of Cake Batter.  It is easiest to use your hands to do this.

Place in preheated oven and bake for 30 – 40 minutes or until a toothpick/cake tester comes out clean when inserted into the center.  (Note: The toothpick/cake tester may have some topping that sticks to it, but no cake batter.)

Cool in pan on a wire rack.  Can be served warm, cold and with sugar-free ice cream or whipped cream as desired.

Sourdough Blueberry Coffee Cake

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1/2 teaspoon Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

2 Cups Blueberries, Fresh or Frozen (If frozen, thaw and drain first)

Topping

6 Tablespoons Butter softened

2/3 Cup Homemade Sweetener

2 teaspoons Cinnamon

1 1/2 Tablespoons All Purpose Gluten Free Flour

1 Cup Pecans - chopped

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge.  Cover and let rest for at least 7 hours to overnight.

Combine Sourdough Sponge, Homemade Sweetener, Eggs, Cinnamon, Baking Soda and Salt until thoroughly mixed.  Gently fold Blueberries into the Batter.

Preheat Oven to 350F degrees.

Coat a 9” x 13” baking pan with cooking spray or oil.  Spread Cake batter evenly over the bottom.

Combine Homemade Sweetener, Cinnamon, and Gluten Free Flour in a bowl.  Stir until mixed.  Using a fork or a pastry cutter, mix softened Butter into Sweetener Mixture.  It will start to form a slightly crumbly texture.  Stir in Pecans.  Sprinkle Topping Mixture on top of Cake Batter.  It is easiest to use your hands to do this.

Place in preheated oven and bake for 30~40 minutes or until a toothpick/cake tester comes out clean when inserted into the center. (Note: The toothpick/cake tester may have some topping that sticks to it, but no cake batter.)

Cool in pan on a wire rack.  Can be served warm, cold and with sugar-free ice cream or whipped cream as desired.

Sourdough Apple Coffee Cake

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1 teaspoon Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

2 Apples (any type) peeled and cut into small pieces (About the size of canned pineapple chunks.)

Topping

1/2 Cup Butter (Softened)

2/3 Cup Homemade Sweetener

3 teaspoons Cinnamon

2 Tablespoons Gluten Free Flour

1 Cup Chopped Pecans (Can also use Walnuts, Gluten Free Oats or a combination of any of these)

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge. Cover and let rest for at least 7 hours to overnight.

Combine Sourdough Sponge, Homemade Sweetener, Eggs, Cinnamon, Baking Soda and Salt until thoroughly mixed.

Preheat Oven to 350F degrees.

Coat a 9” x 13” baking pan with cooking spray or oil.  Spread Cake Batter evenly over the bottom.  Sprinkle Apple Chunks evenly over Cake Batter.

Combine Homemade Sweetener, Cinnamon, and Gluten~Free Flour in a bowl.  Stir until mixed.  Using a fork or a pastry cutter, mix Softened Butter into Sweetener Mixture.  It will start to form a slightly crumbly texture.  Stir in Pecans.  Sprinkle Topping Mixture on top of Cake Batter and Apple Chunks.  It is easiest to use your hands to do this.

Place in preheated oven and bake for 30~40 minutes or until a toothpick/cake tester comes out clean when inserted into the center. (Note: The toothpick/cake tester may have some topping that sticks to it, but no cake batter.)

Cool in pan on a wire rack.  Can be served warm, cold and with sugar-free ice cream or whipped cream as desired.

Sourdough Zucchini Muffins

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

3 teaspoons Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

3/4 Cup Zucchini (Peeled and finely grated)

1/2 Cup Chopped Pecans or Walnuts (Optional)

1/4 Cup Crushed Pineapple (Drained) (Optional)

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge. Cover and let rest for at least 7 hours to overnight.

Combine Sourdough Sponge, Homemade Sweetener, Eggs, Cinnamon, Baking Soda and Salt until thoroughly mixed.  Gently fold Zucchini (Nuts and/or Pineapple, as desired) into the Batter.

Preheat Oven to 350F degrees.

Coat muffin tins with cooking spray or oil.  (Do Not use paper muffin liners as these will stick to the sourdough.)  Fill muffin tins 2/3 full.

Place in preheated oven and bake for 20~30 minutes or until a toothpick/cake tester comes out clean when inserted into the center.  Cool on a wire rack.

Sourdough Apple Muffins

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1 teaspoon Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

2 Apples (any type) peeled and grated.

1/2 Cup Chopped Pecans or Walnuts (Optional)

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge. Cover and let rest for at least 7 hours to overnight.

Combine Sourdough Sponge, Homemade Sweetener, Eggs, Cinnamon, Baking Soda and Salt until thoroughly mixed.  Gently fold Apples (and Nuts, if desired) into the Batter.

Preheat Oven to 350F degrees.

Coat muffin tins with cooking spray or oil.  (Do Not use paper muffin liners as these will stick to the sourdough.)  Fill muffin tins 2/3 full.

Place in preheated oven and bake for 20~30 minutes or until a toothpick/cake tester comes out clean when inserted into the center.  Cool on a wire rack.

Sourdough Blueberry Muffins

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1/2 teaspoon Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

2 Cups Blueberries, Fresh or Frozen (If frozen, thaw and drain first)

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge. Cover and let rest for at least 7 hours to overnight.

Combine Sourdough Sponge, Homemade Sweetener, Eggs, Cinnamon, Baking Soda and Salt until thoroughly mixed.  Gently fold Blueberries into Batter.

Preheat Oven to 350F degrees.

Coat muffin tins with cooking spray or oil.  (Do Not use paper muffin liners as these will stick to the sourdough.)  Fill muffin tins 2/3 full.

Place in preheated oven and bake for 20~30 minutes or until a toothpick/cake tester comes out clean when inserted into the center.  Cool on a wire rack.

Sugar-Free Cream Cheese Frosting

Ingredients

2 8-oz packages Cream Cheese (Softened)

4 Tablespoons Butter (Softened)

2/3 Cup Homemade Sweetener (More or less to taste)

2 Tablespoons Whipping Cream, Half-n-Half or Milk (Any Type)

2 teaspoons Pure Vanilla Extract

Directions

Blend Cream Cheese with Butter until the mixture has a smooth consistency.  Combine with remaining ingredients.  Mix well.

Use to frost cupcakes, carrot cake, gingerbread, etc.   Extra frosting can be frozen for later use.  For a change of pace, replace the Pure Vanilla Extract with Lemon Extract.

Sourdough Carrot Cake

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

2/3 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1 teaspoon Cinnamon

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 1/2 Cups Raw Carrots (Finely Grated)

1/2 Cup Walnuts or Pecans (Finely Chopped)

1/2 Cup Crushed Pineapple (Drained) (Optional)

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge.  Cover and let rest for at least 7 hours or overnight.

Combine Sourdough Sponge, Homemade Sweetener, Egg, Cinnamon, Baking Soda and Salt until thoroughly mixed.  Fold in Grated Carrots, Nuts and Pineapple (If desired).

Preheat Oven to 350F degrees.

Coat a 9” x 13” baking pan with cooking spray or oil.  Spread Cake batter evenly over the bottom.

Place in preheated oven and bake for 30 – 40 minutes or until a toothpick/cake tester comes out clean when inserted into the center.

Cool in pan on a wire rack.  Dust top with powdered Erythritol, ice with sugar-free Cream Cheese Frosting or top with sugar-free ice cream and sprinkle with chopped Pecans.

Sourdough Spice Cake

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Cake Batter

1/2 Cup Homemade Sweetener

2 Eggs (Slightly Beaten)

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

1/2 teaspoon Ground Cloves

3/4 teaspoon Baking Soda

1/2 teaspoon Salt

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge.  Cover and let rest for at least 7 hours or overnight.

Combine Sourdough Sponge, Homemade Sweetener, Egg, Cinnamon, Ginger, Cloves, Baking Soda and Salt until thoroughly mixed.

Preheat Oven to 350F degrees.

Coat a 9” x 13” baking pan with cooking spray or oil.  Spread Cake batter evenly over the bottom.

Place in preheated oven and bake for 30 – 40 minutes or until a toothpick/cake tester comes out clean when inserted into the center.

Cool in pan on a wire rack.  Dust top with powdered Erythritol, ice with sugar-free Cream Cheese Frosting or top with sugar-free ice cream and sprinkle with chopped Pecans.

Sourdough Gingerbread

Ingredients

Sponge

1 Cup Sourdough Starter (Active, best if fed 3-12 hours previously)

1/3 Cup Unsweetened Applesauce

1 Cup All Purpose Flour

Batter

2/3 Cup Homemade Sweetener

1/2 Cup Molasses (Omit if not allowed on your Candida Diet)

2 Eggs (Slightly Beaten)

4 Tablespoons Butter (Softened)

2 teaspoons Cinnamon

1 1/2 teaspoon Ground Ginger

1/2 teaspoon Ground Cloves

1 teaspoon Baking Soda

3/4 teaspoon Salt

Directions

Stir together Sourdough Starter, Applesauce and Flour to make the Sponge.  Cover and let rest for at least 7 hours or overnight.

Combine remaining ingredients with Sourdough Sponge until thoroughly mixed.

Preheat Oven to 350F degrees.

Coat a 9” x 13” baking pan with cooking spray or oil.  Spread batter evenly over the bottom.

Place in preheated oven and bake for 30 – 40 minutes or until a toothpick/cake tester comes out clean when inserted into the center.

Cool in pan on a wire rack.  Dust top with powdered Erythritol, ice with sugar-free Cream Cheese Frosting or top with sugar-free ice cream and sprinkle with chopped Pecans.