SOURDOUGH FOCACCIA RECIPE

This is such a simple, forgiving, and adaptable recipe that I very nearly brushed off writing it up. Focaccia is a pleasure for me to make because of its versatility and variability. Savory or sweet; two-day fermented or same-day baked; in a round or spread out in a pan; it's going to be delicious just about any way. I'll note the plentiful options and side-routes you can take in the process along the way!

This recipe yields one full pan (approx. 9 x 13 in) of focaccia or two rounds (approx. 10 in diameter) of focaccia, and can be topped with just about anything you desire.

Tip: Make sure your toppings are sliced thinly, or else they can weigh down the focaccia and lead to soggy pockets. My current favorites include coarse sea salt, garlic, and rosemary; cherry tomatoes and basil; peaches, herbes de Provence, and goat cheese; and pesto and nuts.

SOURDOUGH CREPE RECIPE

The sourdough discard lingering in the back of your fridge, probably for a few weeks, is perfect for this recipe. Sourdough crepes mix up incredibly quickly, cook in lightning speed, and are very versatile: They can be sweet or savory, for breakfast or dinner, or be customized for a big group or just for two.

Recipe yields 6 - 8 crepes, depending on pan size.

INGREDIENTS

• 1 cup overripe sourdough starter (250 - 275g)
• 2 eggs (about 100g)
• 1/4 cup to 1/2 cup milk (50 - 100g)
• 1/4 cup to 1/2 cup whole wheat flour (35 - 75g)
• 1 tablespoon salt

SOURDOUGH CREPE PROCESS

1. Heat a skillet over medium-high heat (I use a 10-inch cast iron dutch oven top).
2. Measure out the sourdough starter into a medium to large mixing bowl, and then whisk in the eggs and 1/4 cup milk.
3. Whisk in 1/4 cup whole wheat flour and the salt until no clumps remain. It should be a thin batter, so add more flour or milk as required, 1 tablespoon at a time.
4. Once heated, melt a pat of butter on the skillet and swirl it around.
5. Using a  scoop and a heatproof oven mitt, dollop the crepe batter into the pan and swirl it around into a thin layer (I use a 1/3 cup scoop, but the amount of batter needed will vary depending on your skillet size). Work quickly, as it will set fast.
6. Once bubbles have come up to the surface of the crepe, the underside should be firm and beginning to brown. Using a spatula, flip the crepe over to cook the other side.
7. Either cook the second side until golden and then remove and set aside (if you're making many more or want to use them cooled, perhaps for a dessert crepe), or add your fillings to one half of the crepe, fold over the other half and press it down to trap the steam, and remove from the skillet once fully cooked.

SOURDOUGH BANANA MUFFIN RECIPE

The two constants in my kitchen are overripe bananas and excess sourdough starter. I prefer banana muffins to their denser companion, banana bread, which I always struggle to cook through. Plus, these are easy to freeze and then thaw individually when you need a sweet treat for breakfast!

Recipe yields 12 muffins.

MUFFIN INGREDIENTS

• 3 overripe bananas (about 400g)​
• 4 tablespoons (60g) melted butter
• 1/4 cup (60g) yogurt or sour cream (or more butter)
• 1 cup (250g) ripe sourdough starter
• 2 eggs (about 100g)
• 3/4 cup (175g) brown sugar
• 2 cups (225 - 275g) whole wheat flour*
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/2 cup (125g) walnuts

STREUSEL INGREDIENTS

• 4 tbsp (60g) melted butter
• 3/4 cup (95g) all-purpose flour
• 1/2 cup (115g) brown sugar
• 1 tbsp cinnamon

​For a dairy-free alternative, replace the butter and sour cream with vegetable oil, and use 1/2 cup honey in the streusel instead of the butter and brown sugar.

SOURDOUGH BANANA MUFFIN PROCESS
 

1. Preheat the oven to 350 degrees Fahrenheit and grease or line your muffin tin.
2. To start the muffin batter, mix together the flour, spices, salt, baking powder, and baking soda in a separate bowl.
3. Mash up the browned bananas in a medium to large mixing bowl. Using a fork works just fine!
4. Add the butter, sour cream or yogurt, brown sugar, sourdough starter, and eggs to the mashed bananas, and mix thoroughly if mixing by hand, or for 1 1/2-2 minutes if in a mixer.
5. Mix in the dry ingredients until no dry bits remain.
6. Fold in the walnuts.
7. To start the streusel topping, mix together the flour, brown sugar, and cinnamon.
8. Add the melted butter and mix together with a fork until chunks of streusel emerge. If it's too paste-like, add more flour, starting with 1 tsp and working your way up in small increments. If it's too dry, do the same with more melted butter.
9. Ladle the muffin batter into your pre-greased or lined pan, filling nearly to the top.
10. Sprinkle the streusel liberally on top.
11. Bake for 18 - 22 minutes, checking halfway through to spin the pan if your oven is anything like mine.

*Updated on 6/13: home-milled whole wheat flour is much lighter than store bought, so this range was updated after some more recipe testing with both kinds of whole wheat flour.