So Much More Than Just Bread


sourdough starter 

I must not be reading the correct news outlets, because I only recently discovered there has been a resurgence in bread-making, particularly sourdough bread. As someone who has made sourdough bread on and off for years, I think this is fantastic! We’ve found it to be more digestible than store-bought breads (even the fancy breads), as well as better tasting than most. But many of the articles seem to stop there, and not everyone enjoys loaf bread. So what else can you make with that bubbly sourdough starter?

My first sourdough creation after loaf bread was pancakes. These are a staple around the farm now – perfect for egg sandwiches, a quick PB&J snack, or in a breakfast casserole. While the bread dough is rising, I’m cooking a batch of pancakes on the comal. My recipe calls for water, but if I’ve made cheese recently, I will substitute whey. Either one makes delicious pancakes.

sourdough pancakes

The next “not loaf bread” idea was thanks to my friend Jennifer. She has small children, and it became a chore to keep cutting bread for them to eat. Her solution? Don’t make a bread loaf, make ROLLS. I felt such a fool – why didn’t I think of that?! For her, rolls were perfect – the kids could pull off a roll for their snack, no knives needed, and no crumbs to clean off the counter. She uses glass pie plates, but if you have a glass casserole dish in the cupboard, that would work just as well. Make your bread dough as usual, but instead of placing the dough in a loaf pan for the second rise, pinch off pieces, roll into balls, and place in the greased dish. Continue for the second rise and bake as your recipe instructs. They can be made larger for hamburger buns, or smaller for dinner-style rolls. Simple as that!

sourdough rolls

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