9 Recipes to Feed Your Sourdough Starter Habit

Homemade Sourdough Focaccia | In Jennie's KitchenAdmittedly, I use my starter a lot less now than when I first started keeping one about 3 years ago. In the beginning, it’s love at first sight when you get your starter home (mine was from a friend) or your homemade starter is ready to begin using. As time passes, though, you realize like every relationship, it’s about balance. You don’t want or need to become a slave to your starter. It keeps well in the fridge for a week to 10 days between feedings, and can even be frozen if you’ve no plan to use it for longer. I’ve never done this personally but a friend does. I use my starter once a week on average. Some weeks it’s more and other weeks I just feed it, and pop it back in the fridge.  The point is that starter is a longtime relationship, and as time passes you’ll find your own ebb and flow. If like the rest of Instagram you began keeping a starter recently, here’s some tried and true favorites from my collection of recipes. Happy bread baking!

And don’t miss this Bread Baking for Beginners post. You’ll find answers to questions like “how to know when your dough is properly proofed”!

Rye Sourdough Boule | In Jennie's Kitchen

Rye Sourdough Boule |  CLICK HERE FOR RECIPE

 

Homemade Sourdough English Muffins | In Jennie's Kitchen

Homemade Sourdough English Muffins | CLICK HERE FOR RECIPE

Sourdough Seed Crackers | In Jennie's Kitchen

Sourdough Seed Crackers | CLICK HERE FOR RECIPE

Kalamata Olive & Spelt Sourdough Crackers | In Jennie's Kitchen

Kalamata Olive & Spelt Sourdough Crackers | CLICK HERE FOR RECIPE

Homemade Sourdough Focaccia | In Jennie's Kitchen

Homemade Sourdough Focaccia | CLICK HERE FOR RECIPE

Sourdough Pizza Dough | In Jennie's Kitchen

Sourdough Pizza Crust (no. 1 recipe on my site right now!) | CLICK HERE FOR RECIPE

Sourdough Boule | In Jennie's Kitchen

Sourdough Boule | CLICK HERE FOR RECIPE

Pane Toscano Sourdough Tuscan Bread | In Jennie's Kitchen

Pane Toscano Sourdough Tuscan Bread | CLICK HERE FOR RECIPE

6 Comments

  • Lauren

    So happy you’ve posted this! It’s so hard to part with any sourdough discard so to know it’s gotten a second (and delicious) life as a starter for something else is so great!!! Now to make some jam to go with those delicious looking English muffins…

  • Jennie

    I baked some biscuits this morning, and must remember next time to make them with discard! -Jennie

  • Denise

    Oh, thank you for this post! I was just feeding my starter today and thinking to myself that I needed more inspiration besides a loaf of bread – don’t get me wrong that is nice but other options are even nicer! I cannot wait to try the English Muffins!!

  • Kristin Eby

    I sent you an email about a week ago asking about the pizza dough recipe. I have made it three times now and totally love the taste and the bubbles. It bakes up amazingly in the oven or on the grill. I have, however, had to add a lot more flour than the 582 grams listed on the recipe. I read through the comments and no one else experienced this. I think in my email to you, I wrote that I had to put in approximately 150 more grams of flour to make it work. I was wondering if you had heard from anyone else experiencing this or if you can guess as to why this isn’t working. Again, I’ve made it work by adding in additional flour and it turns out really well and am very pleased with the outcome. Thank you for your recipes and I’m really enjoying your blog.

  • Jennie

    As long as you’ve made it work for you, then I’d say you solved this one without needing my guidance. Sourdough starters vary from wet to stiff depending on the ratio it’s fed. Could be mine was much stiffer than your, or maybe the flour absorption or humidity levels in your environment. -Jennie

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.