Whether you are keeping a wild sourdough starter because of the ease of cooking with it, the taste or the health, or all of the above, you will love to have these recipes handy! Doubly so because they are all together. . .which is unheard of online without paying for it BTW! In fact, I’d suggest printing or bookmarking this page!

When people think of sourdough, they usually think bread, but as I mentioned before that I’m no pro at baking, and have no desire to be either. I figure that bread isn’t a necessity to a family who doesn’t much like sandwiches or bread with a meal. It may just be because as kids my husband and I felt that store-bought whole grain bread was nasty! It seemed that both my husband and I knew instinctively that it was not good for us and got in the habit of avoiding whole grain breads especially. Seemingly we had the least GI issues in our families and cavities likely too because of it. (Also both my husband and I stopped using fluoride toothpaste and rinses at about 12 -of our own volition-  showing a tendency for freethinking and intuition even back then!) If you still don’t know the benefits of sourdough done the overnight ferment way, check out my post here.

 So call me biased, but I don’t feel bread is a staple. . .like most of the rest of the traditional world. That said, I know we are messed up for thinking that. Now that I read about the history of bread and how beneficial it was to our ancestors when prepared right, I want to encourage it’s use more in my family. I do love a good homemade sourdough bread now, if it’s not too sour. I just don’t have the patience to wait for it.

These recipes I want to major on today are my own recipes or tweaking others recipes using just starter, and no added flour (at least ones with gluten or phytic acid). . . with no waiting 8 hours or overnight for it to be healthy or rise, presuming you have starter ready that already has sat overnight.

 I have sized them for our family of 6 who are all still somewhat small eaters. So if you want less or more, use your math, none of them should mess up, too much. So here are the easiest sourdough starter recipes around, and sorry beforehand about the bad quality or lacking pictures:




Crepes
4 cups of starter
5 eggs (I highly recommend free rage eggs)
1/2 teaspoon of salt (always use a good whole salt. . .see my post on favorite remedies in dealing with that if you don’t know why)
coconut oil to grease pan

Preheat skillet on hi and add some coconut oil last minute. With a ladle or measuring cup, drop about 1/2 cup of batter into large skillet, and swirl around the pan in a circle, coating the bottom completely. When the edges are dry and start to curl up, use a flipper (or spatula) to flip and finish it cooking on the other side. Remove shortly and repeat until you use all you want. (This recipe yields about 12 crepes) Return to fridge covered if desired for fresh crepes in the next day or so.








My container for starter when I am intending it to be pancakes.
 (Don’t you love my cute shower cap cover?)



Sourdough pancakes

4 cups starter
1/2 cup olive or coconut oil, melted
1 teaspoon of salt
2 eggs
1-2 droppers of vanilla creme Stevia extract 
(or 4 Tablespoons of honey and 1 teaspoon of vanilla)

2 teaspoons of Baking soda dissolved in about 2 tablespoons of water
(optional flavorings, extracts, seeds, nuts, chocolate, fruits, or even savory stuff for a dinner sensation.)

Start by preheating your griddle to about 300-350 degrees or medium high.
Add the oil, salt, eggs and Stevia to the starter and blend well. A kitchen aid or hand blender is very nice here. (Hint: If you have let the starter raise overnight in a large glass measuring bowl with a handle and spout, you can keep it all in one bowl.) Lastly, blend in the liquefied baking soda quickly.
Pour on griddle, and quickly add any toppings of your choice to the raw top. Flip when edges look a little dry, or bottom is a little browned, but don’t let them burn! Serve with real butter and maple syrup, or healthy fruit jams or honey and/or almond or peanut butter. . .or better yet, chocolate almond butter!


Sourdough Waffles

4 cups starter
1/2 cup olive or coconut oil, melted
1 teaspoon of salt
4 eggs
1-2 droppers of vanilla creme Stevia extract 
(or 4 Tablespoons of honey and 1 teaspoon of vanilla)

2 teaspoons of Baking soda dissolved in about 2 tablespoons of water

Preheat waffle iron. (Grease it too.)

Add the oil, salt, eggs and Stevia to the starter and blend well. A kitchen aid or hand blender is very nice here. (Hint: If you have let the starter raise overnight in a large glass measuring bowl with a handle and spout, you can keep it all in one bowl.) Lastly, blend in the liquefied baking soda quickly.
Pour about 1/2 cup or so, on your waffle iron, and quickly add any toppings of your choice to the raw top and shut. Wait until it stops steaming so much, or until it beeps, then remove. Enjoy with real butter and maple syrup, or healthy fruit jams or honey and/or almond or peanut butter. . .or better yet, chocolate almond butter!

Bean there done that Chocolate cake 

(if you can afford it, please support fair traded chocolate and not child labor)

1 small can (or the equivalent of) beans
4 baking chocolate squares, or chocolate chips
1 cup of coconut oil
1 teaspoon of vanilla                  
1 cups of sucanat
1 dropper full of liquid stevia (or just add 2 cups of sucanat)
1 teaspoon of salt
1 cup of baking cocoa
6 eggs
1 cup of starter

2 teaspoons of baking soda dissolved in 2 tablespoons of water



Preheat the oven to 350 degrees. Grease a 9×11 inch glass pan. (It’s healthy and just what I used.) Melt the chocolate and oil together. Mix the beans up with a hand blender or food processor. Next add the chocolate mix, vanilla, eggs and starter to the beans and blend more.  Add the sucanat, salt and cocoa all at once and mix. Lastly, predissolve the baking soda in the water, and add. Quickly mix and pour in the pan. Bake for about 4o minutes, or until a knife comes out clean.


Sourdough brownies


2 cups of chocolate chips
1 cup of coconut oil
2 teaspoons of vanilla
2 cups of Sucanat
1 teaspoon of salt
5-6 eggs
1/2 cup of baking cocoa
1 1/2 cups of starter

Preheat the oven to 350 degrees. Grease a 9×11 inch glass pan. (It’s healthy and just what I used.) Melt the chocolate and oil together. Then mix all the rest together, and add the chocolate mix to it. Pour into the pan and bake for about 30 minutes, or until a knife comes out only slightly gooey.


Funnel cakes 
oil for deep frying
4 cups of starter
3 eggs
1/4 cup of coconut oil
1 teaspoon of salt
1 cup of potato starch/flour
1-2 droppers of vanilla creme Stevia (optional)
1/2 teaspoon of baking soda dissolved in 1 tablespoon of water

Preheat oil to about 325 degrees. Mix all except the baking soda water together in a bowl, blending well. (A kitchen aid or hand blender is handy here.) Then add the baking soda mixture and pour into a large ziplock bag. Cut a hole in the bottom corner when you are over your hot oil and make a nice swirly design. Cool a few minutes, then carefully flip. Take out the funnel cake onto papertowel on a plate, and dust with sugar or powdered sugar. 


Sourdough popovers

3-4 cups of starter
4 eggs
1 teaspoon of salt
1 teaspoon of baking soda dissolved in 1 tablespoon of water

Preheat oven to 450 degrees
Mix well the first three ingredients, then quickly add the last, and pour into muffin tins. Fill 3/4th full. Bake 20 minutes or until they look done.

Sourdough veggie/fish batter

2 cups of starter
1 teaspoon of salt 
(optional herbs and spices)
1 egg

Mix together, dip in fresh veggies or fish (that is dabbed dry with paper towels and first dipped in tapioca flour) and dip in sizzling hot (but not quite smoking) oil to cook. We like grapeseed oil. That’s it!

scones mix with starter

1 1/2 cups rice flour 
1/2 cup potato starch
1 tablespoon baking soda
2 teaspoons cream of tartar
1/3 cup of sucanat
1/2 teaspoon salt
1/2 cup cold unsalted butter (1 stick) or coconut oil
 (also opt. egg wash with a little water mixed with 1 egg)
Combine first 6 ingredients, then cut in the butter until the clump size resembles peas. Store mix in fridge until you want to use or use now with starter.

To use, mix it with equal amounts of starter. (about 2 cups of each)
Knead them together gently on a well (potato) floured surface.Roll or pat to about 1/2 to 3/4 inch thick circle, dusting with more flour as needed.
Place on ungreased pie pan. (You can cover and freeze at this point) Brush with egg wash, sprinkle with additional granulated raw sugar if desired.
Bake at 400°F for 12 to 15 minutes.

“Meat” patties

1 cup starter
1 cup bread crumbs (even messy looking bread batches have uses:)
1 cup of salsa
1 can (or the equivalent of) kidney beans, drained
1 package of mushrooms, chopped.
1 small onion, diced.
1 teaspoon of salt
1 tablespoon of potato flour
3 T. coconut flour

First, chop mushrooms and onion, then saute them in a little olive oil until done. Use a blender or food processor to blend them and the rest up roughly. Fry them in a skillet or on a griddle with a little oil like a pancake.

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