My cousin sister loves baking too and she has been baking with sourdough recently also. There is usually plenty of sourdough discards and she is exploring ideas for other items to bake besides bread. She introduced me to these sourdough crackers.  I am so happy with the result. It is a really delicious treat that is not difficult to prepare.

Recipe adapted from here with some modification.

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Sesame Sourdough Crackers Recipe

INGREDIENTS:

200g sourdough discard
60g all purpose flour 

30g whole wheat flour
45g rye flour 

3 tbsp (32g) extra virgin oil
3/4 tsp - 1 tsp sea salt
4 tbsp black sesame seeds, toasted

METHOD:

1. In a mixing bowl, combine all ingredients, mix well and knead until all come together.  Cover with cling film and rest for 30 minutes.  You may also leave in the fridge overnight and bake the next day.  
2. Preheat oven to 180C.
3. Cut 4 pieces of parchment paper that fit into your baking tray or use silicone baking mats.
4. Transfer the dough onto the counter top and divide into 4 portions.  Shape each portion to a ball.
5. Roll each ball on parchment paper to as thin as possible you can, like paper thin.  Sprinkle some flour if the dough stick to your rolling pin. 
6. Cut with knife or pizza cutter to your desired size.
7. Transfer the whole thing to baking tray.  Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy.  Rotate the pan half way of baking.
8. Transfer to a cooling rack and repeat baking with the rest of remaining dough.
9. Keep the crackers in an airtight container.

This is one of my step-daughter's favourites.  The recipe is specially for her so she can refer to it whenever she wants to cook it while she is at university.

INGREDIENTS:

1 chicken breast fillet, cut into rectangle strips or your desired size

8 - 10 pieces ginger slices

3 cloves garlic, smashed

A bunch of Spring onion, cut into 1 inch long

1 tsp corn starch + 3 tbsp water

1 1/2 tbsp vegetable oil

Seasoning sauce:

1 1/2 tbsp light soy sauce

1  tbsp Chinese rice wine or Shaoxing wine

1/2 tsp dark soy sauce

1 tsp sesame oil

1/4 tsp brown sugar (omit if the soy sauce is slightly sweet type)

5 or more tbsp water

METHOD:

 1st Attempt

My first attempt at making sourdough baguette.  The texture is moist, chewy with a hard crust and very mild tangy taste.  Like my other sourdough breads it has an aromatic flavour. But the crumbs were a little small.  Maybe I should increase the hydration?  Need to be experiment more.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Yields:  3 baguettes

Total flour is 500g + 50g (from the levain) = 550g 

INGREDIENTS:

350g bread flour (I used Japanese high gluten flour) - 70%

50g spelt flour - 10%
50g whole wheat flour - 10%
50% rye flour - 10%

350g water - 70% hydration  

10g sea salt - 2%

Levain:
100g sourdough starter (100% hydration) - 20%
Feed 35g sourdough starter + 35g bread flour + 35 water, keep at room temperature, wait until tripled, around 3 - 4 hours

1. Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 2 hours.
2. Levain and Sea Salt -  Wet your hand, add 100g levain into the dough, then add in salt and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Give a few folds. Cover and rest for 30 minutes.
3. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
4. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
5. Stretch and Fold 3 - Repeat the same.  Cover and rest for 60 minutes. 
6. Preshape - Flour the counter top.  Divide to 3 equal portions and preshape to a ball. Rest for 30 minutes.
7. Shape - Shape into baguette shape and place in baguette pan.
8. Proof - Proof at room temperature (RT) around 27C for 2 - 3 hours.  Then retard overnight in the fridge for 12 - 16 hours.
9. Preheat oven at 250C (fan forced) for 1 hour before baking.
10. Take bread dough out from the fridge and scoring.  Spray some water onto the baguettes.
11. Steam the oven by pouring hot water into the lower pan in the oven about 2 cm and spray some water onto the oven walls. Turn the down to 230C and bake for 20 minutes with steam.
12. Remove the steamer pan and turn down to 220C, bake for another 15 to 20 minutes.
13. Remove baguettes from oven. Let it cool on rack completely before slicing.

Characteristic of this bread:  The texture is moist, chewy, slightly sticky with a hard crust and very mild tangy taste. Sticky is because of the soaked multigrain. Usually sourdough starter provides an aromatic flavour to the bread.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Yields:  1 loaf

Total flour is 325g + 32.50g (from the levain) = 357.50g 

INGREDIENTS:

245g bread flour (I used Japanese high gluten flour) - 75%

50g whole wheat flour - 15%
30g rye flour - 10%

250g water - 77% hydration  

7g sea salt - 2.1%

Levain:
65g sourdough starter (100% hydration) - 20%
Feed 22g sourdough starter + 22g bread flour + 22g water, keep at room temperature, wait until tripled, around 3 - 4 hours

Multigrain to sock:
55g multigrain (I used 9 grains) - 17%
61g boiling water
In a bowl, pour the boiling water over the multigrain, cover with cling film and soak overnight.

1. Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 2 hours.
2. Levain and Soaked Multigrain- Wet your hand, add 65g levain into the dough, then add in soaked multigrain and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
3. Sea Salt -  Sprinkle sea salt on top of the dough, use hand to mix in the salt.  It takes about 5 minutes until it is fully incorporated.  Cover and rest for 30 minutes.
4. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes.
5. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
6. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
7. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
8. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes. 
9. Shape - Flour the counter top.  Shape and coat the dough with sesame seeds then transfer to a  slightly flour banetton.  
10. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
11. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
12. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
13. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
14. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Soft Sourdough Sandwich White Bread Recipe

METHOD:

Yudane (Omit this step for bread without Yudane Method)

Note:  I made the yudane dough 4 hours before and left it outside instead in the fridge. It works too. 

Levain:

Main Dough:

I enjoy Chinese biscuits with mung bean filling and I was excited to find a recipe for Mooncake with a mung bean filling.  I got the inspiration from here.  The Taiwanese Mung Bean Mooncake is usually stuffed with pork and mung bean.  I omitted pork from my recipe and made it meatless as I knew I would be the one eating this mostly.  My hubby and in-laws prefer the Five Nuts Mooncake.

Being meatless, this biscuit is suitable for vegetarians and if you want to make it vegan,  just don't use any butter. 

I added a salted egg yolk to one of the filling and it is actually nice.  But, we finished all before I could take picture.

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Mung Bean Mooncake Recipe

Yields: 13 biscuits

INGREDIENTS:

Filling:

400g split green beans (mung beans)

70g brown sugar (I used organic brown sugar)

1 1/2 to 2 tsp sea salt

1/4 tsp pepper

90g shallots (sliced thinly)

135g vegetable oil 

Water Dough (A):

250g all-purpose flour

1 tbsp brown sugar

65g vegetable oil or butter

120g water

Oil Dough (B):

165g all-purpose flour

70g vegetable oil or butter

Others:
A traditional wooden ink stamp
Edible red colouring

METHOD:

To prepare the mung bean filling:

1. Wash and soak mung beans in water for at least 4 hours or overnight. Drain well and steam at medium heat for 40 minutes till soft.
2. In the meantime, fry the shallots with oil till fragrant and golden brown. Remove from wok and crash the fried shallot with spoon or hand. Set aside.
3. Once the mung bean is ready, mash the steamed mung beans till very fine while still hot. Add brown sugar, salt and pepper, mix well.  Then pour in shallot oil (plus the fried shallot) and mix well.
4. Divide the filling into 13 portions and shape into a ball (80g each ball).  

Note: I did not stir fry as my steamed mung beans are very dried.  If steamed water went in and made your mung beans very wet, then you need to stir fry at low heat till dry and you able to make shape into a ball.

To prepare the water and oil dough:

1. Knead water dough ingredients (A) and oil dough ingredients (B) separately into a smooth dough by hand. Let them rest for 30 minutes.
2. Divide the dough into 13 portions for each dough, around 34g for water dough (A) and 18g for oil dough (B).

1. Flatten water dough A and wrap up oil dough B. Shape into a ball.  Continue until all finish.
2. Roll dough ball into a rectangular shape, fold dough into thirds like folding a business letter. Continue till finish all the dough balls.
3. Repeat another time the same way (method 4) until finish all the dough.
4. To wrap: Use your thumb and index finger to pinch 2 corners together to the centre and repeat with the remaining two corners. Roll the skin into round diameter about 5 to 5.5 inch. Place the filling in the centre, wrap and seal. Slightly flatten them and arrange onto a baking tray. 
5. Stamp the top of the mooncake of your choice.
6. Bake in a preheated oven at 190C for 5 minutes and reduce to 190C and bake for another 15 to 20 minutes. 

I followed the recipe for milk and butter toasted oat porridge sourdough from "Full Proof Baking" with some modifications.  Thank you to Kristen for the idea!

Characteristic of this bread:  The texture is moist, chewy with a hard crust and very mild tangy taste. Usually sourdough starter provides an aromatic flavour to the bread and with addition of toasted butter oat porridge give extra substantial flavour to the taste.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Butter Toasted Oat Porridge Sourdough Bread Recipe

Yields:  1 loaf

Total flour 400g + 40g (levain) = 440g

INGREDIENTS:

320g bread flour (I used Japanese high gluten flour) - 80%

50g whole wheat flour - 12.5%
30g rye flour - 7.5%

309g water - 80% hydration  (80% final hydration)

7g sea salt - 1.75%

Levain:
80g sourdough starter (100% hydration) - 20%
Feed 30g sourdough starter + 30g bread flour + 30g water, keep at room temperature, wait until tripled, around 3 - 4 hours

Oat Porridge:
88g oat porridge - 22%
Toasted 48g rolled oat with 13g butter in a saucepan until slightly golden brown and aromatic, then add in 101g water + 101g fresh milk and simmer till become thick.  Keep aside to cool.

1. Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula.  Or use a stand mixer with paddle attachment for 2-3 minutes at low speed.  Cover and leave for 1 to 2 hours.
2. Levain - Wet your hand, add 80g levain into the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage.  Cover and rest for 30 minutes.
3. Sea Salt and Oat Porridge-  Sprinkle sea salt on top of the dough, use hand to mix in the salt.  It takes about 5 minutes until it is fully incorporated.  Immediately, add in 88g oat porridge, use your hand to break up the lump if possible and slowly knead in to the dough until well incorporated.  Cover and rest for 30 minutes.
4. Fold - Lightly mist the counter top with water.  Wet your hand and scrapper.  Transfer dough to the counter top.  Pull and fold the four sides, flip over and round the dough.  Return to the same bowl.  Cover and rest for 30 minutes.
5. Lamination -  Lightly mist the counter top with water and wet your hand.  Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center.  Pick up other edge and fold into the center over first section.  Fold the top down half way.  Fold the bottom up.  Put dough in a new dish (square pyrex dish).  Cover and rest for 30 minutes.
6. Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
7. Stretch and Fold 2 - Repeat the same.  Cover and rest for 30 minutes
8. Stretch and Fold 3 - Repeat the same.  Cover and rest for 90 minutes. 
9. Shape - Flour the counter top.  Shape and coat the dough with sesame seeds then transfer to a  slightly flour banetton.  
10. Proof - Proof at room temperature (RT) for 15 - 20 minutes.  Then retard overnight in the fridge for 12 - 16 hours.
11. Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
12. Take bread dough out from the fridge, invert onto a parchment paper and scoring.  Immediately transfer the dough with the parchment paper to your preheated dutch oven.
13. Bake with cover on for 20 minutes.  Remove the cover and lower the temperature to 230C, continue bake for another 20 minutes.
14. Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.