BAKE WITH PAWS

Sourdough Discard Crackers (Murukku Flavour)

A great way of using the sourdough discard for me is to make sourdough crackers. The crackers can last months if stored properly in an airtight container. I had some left over crackers from last December in the fridge and it still tasted fresh and crispy after nearly 4 months.

The crackers are crispy and the flavour is very close to "Murukku".

I also have other Sourdough Crackers recipes that you may like to try:

Crispy Sourdough Discard Cheese Crackers

Crispy Sourdough Discard Breadsticks

Multi Seeds Sourdough Crackers

Herbed Sourdough Discard Crackers

Sesame Sourdough Discard Crackers

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.

RECIPE - SOURDOUGH DISCARD CRACKERS (MURUKKU FLAVOUR)

INGREDIENTS:

300g sourdough discard
75g extra virgin olive oil

180g all purpose flour

1 tsp sea salt
2 tsp baking powder

5 Tbsp fresh curry leaves, chopped

1 tsp cumin seeds

5 Tbsp white sesame seeds, toasted

Utensil:

2 baking trays

METHOD:

In a bowl of mixer, mix all ingredients with paddle attachment until all well combined. Shape into a ball and cover with cling film and rest for 30 minutes. I like to rest in the fridge so that the dough is not so soft. However, on the counter is fine too. You may also leave in the fridge overnight and bake the next day.
Preheat oven to 180C - 190C (top and bottom heat)
Cut 2 pieces of parchment paper that fit into your baking tray or use silicone baking mats.
Transfer the dough onto the counter top and divide into 16 portions. Shape each portion to a ball.
Work with one portion at a time. Flatten with rolling pin first. Dust the dough with enough flour. Flatten each dough by passing it through a pasta machine. Start with thickness no. 4. Dust the dough again and pass through thickness no. 2. Carefully transfer to the parchment paper. Cut with pizza cutter to your desired size.
Transfer the whole thing to the lined baking trays.
Bake at preheated oven for 10 - 12 minutes until lightly golden brown and crispy. Rotate the pan half way of baking if needed.
Transfer to a cooling rack and repeat baking with the rest of remaining dough.
Keep the crackers in an airtight container.

Notes:

Make sure to keep the dough well-floured to avoid sticking on the machine each time.
If you don't have pasta machine, use a rolling pin to roll it paper thin.

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Sourdough Tiger Bread Rolls (Dutch Crunch)

Sourdough Tiger Buns (Dutch Crunch Buns)

Sourdough Tiger Bread Rolls AKA Dutch Crunch Bread Rolls!

Tiger Bread Rolls is a name that originated in the Netherlands, where it is known as "tijgerbrood" or tijgerbol (tiger roll) and its been sold at bakeries since the early 1970s accordingly to wikipedia. In the United States it is called Dutch Crunch while in the United Kingdom it is called Giraffe bread.

Dutch Crunch Buns are soft inside with a crusty topping. The topping is made from rice flour paste with mixture of rice flour, water, yeast, sesame oil and vegetable oil and it cracks during the baking process.

It is the same recipe of my Sourdough Shokupan Bread (Stiff Starter + Yudane Method)

You may eat as burger buns or sandwich buns.

GENERAL NOTES:

MILK POWDER

Why do I use milk powder?

Milk or milk powder will enhance the flavour of the bread and make the bread texture softer due to the fat in the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish in certain days once is opened.
The enzyme found in the fresh milk can weaken the gluten development in the bread dough. However, you do not have to worry about this if milk powder or pasteurized milk is used.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING

Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage. This happen especially to Yudane dough method. I noticed that it is harder to achieve a very thin window pane with Yudane method dough.

FLOUR

The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing.

BAKING

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

SOURDOUGH STARTER

A healthy starter is very crucial as advised by Baking with Gina. It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak. A starter that is fed regularly will be more active in general.

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

When is starter at its peak? My sourdough starter usually at its peak when it rose to tripled in jar. It usually stayed at peak around 30 minutes and then it started to fall.

Why use starter at its peak? It is when the starter is most active and will result in a better rise in your bread in general.

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.

RECIPE - SOURDOUGH TIGER BUNS

Yields: 8 buns (8cm diameter)

INGREDIENTS:

Yudane Dough:

70g bread flour (I used Japan High Gluten Flour)

70g boiling water

Sweet Stiff Starter (50% Hydration):

60g sourdough starter (100% Hydration), use at its peak

180g bread flour (I used Japan High Gluten Flour)

75g water

30g sugar (I used organic brown sugar)

Main Dough:

70g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

All the yudane dough (above0

10g brown sugar (I used organic brown sugar)

1 tsp salt

30g milk powder

25g butter, room temperature

45g egg, whisked (from 1 medium egg)

15g water

Rice Paste Topping:

55g rice four

50g water

1/2 tsp (1.5g) instant yeast

8g sugar

1/4 tsp (2g) salt

8g vegetable oil

8g toasted sesame oil

1/2 tsp marmite (optional), I used in this recipe

Utensil:

Baking tray

METHOD:

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and place in the fridge for at least 4 hours or overnight. I prepared the night before.
Take out from the fridge 30 minutes before using to return to room temperature.

Sweet Stiff Starter

In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 hours depending on your starter. You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.

Main Dough:

Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer. Tear the stiff starter and yudane dough into pieces first.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

In the same bowl, let the dough rest for 15 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough rose quite a lot in 45 minutes. (I did not find any big differences between 15 minutes to 60 minutes rest. So, please follow your schedule).

Shaping:

Transfer the dough to a clean floured surface then divide dough into 6 equal portions (approx. 111g each for mine). Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Please watch the video here "How to shape bun"
Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart.

Final Proofing:

I made marks with a pencil about 1.25 cm away from the original size of the buns. Let the buns proof at a warm place until the dough rise double in size or when it reaches the pencil marks. This one took approximately 2.5 hours at room temperature of 30C. The duration of proofing depends on your ambient temperature and starter.

Rice Paste Topping:

When the buns almost double in size, mix all the topping ingredients together in a bowl with a hand whisk. Please refer to the video for the consistency of the batter. The batter should be thin enough to spread. Adjust with small amount of water or rice flour until you get right consistency.
Set aside to rest for about 10 - 15 mins while waiting for the oven to ready.

Baking:

Preheat oven at 200C (top & bottom heat) or 180C (fan-forced) for 10 - 15 minutes.
Scoop a teaspoon of rice topping over the bun and spread evenly with a brush.
Place the buns in middle rack and bake in a preheated oven for about 20 minutes, or until golden brown.
Remove bread from oven and let them cool on rack.

Yudane Dough

Sweet Stiff Starter

Main Dough

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Black Sesame Sourdough Discard Checkered Buns

I adapted the Sourdough Discard Bread recipe from Baking With Gina to make these soft and fluffy Black Sesame Sourdough Discard Buns in a checkered pattern. She has a lot Sourdough Discard recipes shared on her Instagram and they are all lovely bakes. I shared Gina's Sourdough Discard Recipe with my friend in Australia and she loves it. It seemed to work even better for her as the weather there is not warm enough for the starter to proof until tripled prior to baking. With this recipe, she can bake anytime whenever there is enough discard.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

MILK POWDER

Why I use milk powder?

Milk or milk powder will enhance the flavour of the bread and make the bread texture softer due to the fat in the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish in certain days once is opened.
The enzyme found in the fresh milk can weaken the gluten development in the bread dough. However, you do not have to worry about this if milk powder or pasteurized milk is used.

KNEADING TIME

OVER KNEADING

FLOUR

HYDRATION

PROOFING

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing.

BAKING

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.

RECIPE - BLACK SESAME SOURDOUGH DISCARD BUNS

Yields: 16 small buns

INGREDIENTS:

Plain Buns

250g bread flour (I used Japan High Gluten Flour)

200g sourdough discard, room temperature (I used 3 - 4 days old discard)

30g brown sugar (I used organic brown sugar)

1 tsp salt (original recipe asked for 3g, about 1/2 tsp)

30g milk powder (Original recipe no milk powder)

30g butter, room temperature

110g water (Original recipe uses 100g full cream milk)

Black Sesame Buns

250g bread flour (I used Japan High Gluten Flour)

200g sourdough discard, room temperature (I used 3 - 4 days old discard)

30g brown sugar (I used organic brown sugar)

1 tsp salt (original recipe asked for 3g, about 1/2 tsp)

30g milk powder (Original recipe no milk powder)

30g butter, room temperature

115g water (Original recipe uses 100g full cream milk)

45g black sesame, toasted and blended into paste

Utenstil:

11" square pan

METHOD:

Kneading:

Knead both dough separately. I prepared plain dough first then black sesame dough.
Put all ingredients (except butter) into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

In the same bowl, let the dough rest for about 60 minutes. Keep it covered with clingfilm or use a lid. I rested plain dough for 60 minutes and black sesame for about 50 minutes. The dough rose slightly.

Shaping:

Shape both dough separately. I started with plain dough first then black sesame dough.
Transfer the dough to a clean floured surface then divide dough into 8 equal portions for each dough. 8 portions (around 81g each) for plain dough and 8 portions (about 86g each) for black sesame dough. Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Please watch the video here "How to shape bun"
Place them in a checkered pattern within a 11 inch square pan. 4 X 4 buns (16 buns).

Final Proofing:

Let the buns proof at a warm place until the dough rise double in size. This one took approximately 3 1/2 hours at at room temperature of 30C. The duration of proofing depends on your ambient temperature and the starter.

Baking:

Preheat oven at 150C (top & bottom heat) for 10 - 15 minutes.
Bake in a preheated oven for 35 - 40 minutes, or until slightly light brown. I covered the buns with aluminium foil after 30 minutes to prevent the buns from getting too brown.
Remove buns from oven and pan. Let them cool on rack.

8 comments

These Curry Potato Sourdough Buns remind me of the buns I used to have when I was a kid. This is a comfort food snack for many of us Gen-X Malaysians and Singaporeans. I shared this Curry Potato Buns recipe using yeast few years ago. This time, I am sharing the sourdough version.

I used the Sourdough Shokupan Stiff Starter + Yudane Method recipe. The bun texture is very soft, slightly chewy and moist.

Please store the buns in the fridge if unable to finish in a day. The filling may go spoil in a warm environment. I steamed the buns the next day when I want to have it. You may also microwave it.

It is advisable to read the below general notes before starting baking.

GENERAL NOTES:

MILK POWDER

Why I use milk powder?

Milk or milk powder will enhance the flavour of the bread and make the bread texture softer due to the fat in the milk.
Milk powder is shelf stable and you can have it anytime when you want to use. Unlike liquid milk you need to finish in certain days once is opened.
The enzyme found in the fresh milk can weaken the gluten development in the bread dough. However, you do not have to worry about this if milk powder or pasteurized milk is used.

KNEADING TIME

OVER KNEADING

FLOUR

HYDRATION

PROOFING

Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing.

BAKING

SOURDOUGH STARTER

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.

When is starter at its peak? My sourdough starter usually at its peak when it rose to tripled in jar. It usually stayed at peak around 30 minutes and then it started to fall.

Why use starter at its peak? It is when the starter is most active and will result in a better rise in your bread in general.

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.

RECIPE - CURRY POTATO SOURDOUGH BUNS

Yields: 14 buns

INGREDIENTS:

CURRY POTATO FILLING

450g, around 5 medium potatoes, peeled and cut into small cubes

2 large onion, roughly chopped

2 cloves garlic, chopped finely

3 to 4 tablespoons vegetable oil

2 tablespoons meat/chicken curry powder, mixed with 4 - 5 Tbsp water to become a paste (I used Baba's Meat Curry Powder)

Salt to taste

Mushroom seasoning or chicken stock to taste

3 sprigs curry leaves

Some water

BUN DOUGH

Yudane Dough:

90g bread flour (I used Japan High Gluten Flour)

90g boiling water

Sweet Stiff Starter (50% Hydration):

80g sourdough starter (100% Hydration), preferably use at its peak

240g bread flour (I used Japan High Gluten Flour)

100g water

40g sugar (I used organic brown sugar)

Main Dough:

80g bread flour (I used Japan High Gluten Flour)

All stiff starter (above)

All the yudane dough (above0

25g brown sugar (I used organic brown sugar)

1 1/4 tsp salt

35g milk powder

35g butter, room temperature

55g egg, whisked (from 1 medium egg)

30g water (reserve 10g and add in later if the dough need more water)

Egg Wash:

1 egg + 1 tbsp water, whisked

Some curry leaves for decoration

Utensil:

2 baking trays

METHOD:

For The Curry Potato Filling

Heat oil in a wok and saute garlic, onion and curry leaves.
Add in curry paste and stir for a while then add in potatoes.
Add some water and season with salt and mushroom seasoning. Turn down the fire and let it simmer till potatoes are soft and curry is dried. Keep aside to let it cool before using.

For The Buns

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and place in the fridge for at least 4 hours or overnight. I prepared the night before.
Take out from the fridge 30 minutes before using to return to room temperature.

Sweet Stiff Starter

Dilute starter with water, stir in sugar and mix in bread flour to become a dough. I usually mix with plastic scrapper then mix with hand to make into a ball. Please use stand mixer with paddle attachment to mix if you find hard to mix with hand.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 hours depending on your starter. You can also prepare and leave on your kitchen counter, let it rise until triple in several hours and use at its peak.

Main Dough:

Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer. I usually torn stiff starter and yudane dough into pieces first.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

In the same bowl, let the dough rest for 15 - 60 minutes. Keep it covered with clingfilm or use a lid. This dough I rested for 45 minutes and the dough rose quite a lot in 45 minutes. (I did not find any big differences between 15 minutes to 60 minutes rest. So, please follow your schedule).

Shaping:

Transfer the dough to a clean floured surface then divide dough into 14 equal portions (approx. 62g each for mine). Please use a kitchen scale if you want to be exact.
Form each portion to a ball. Please watch the video how to shape the buns.
Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart. I arranged 7 buns on a tray.
I made marks with a pencil about 1.25 cm away from the original size of the buns.

Final Proofing:

Let the buns proof at a warm place until the dough rise double in size or when it reaches the pencil marks. These buns took approximately 2 hours at at room temperature of 30C. The duration of proofing depends on your ambient temperature and starter.

Baking:

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Brush with egg wash and place a curry leave on the centre as decoration.
Bake in a preheated oven for 15 - 20 minutes, or until golden brown. I turned the tray half way of baking to make sure they are evenly bake.
Remove buns from oven and let them cool on rack.

CURRY POTATO BUNS