Today was a busy baking day as I restocked my kitchen with both my sourdough sandwich bread and sourdough artisan bread. I had some sourdough discard leftover in my fridge from earlier this week, so of course I also had to make a batch of sourdough discard pancakes for our morning breakfast. I got creative with these pancakes this morning and came up with 3 delicious and fun variations that you can try! Join me as I work in my kitchen if you want to learn how to make each of these recipes as well.

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00:00 Intro
00:31 Prepping the Sourdough Starter/Levain
02:10 Sourdough Discard Pancakes Recipe
09:32 Sourdough Sandwich Bread Recipe
17:08 Sourdough Artisan Bread Recipe

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Video for Homemade Strawberry Jam:    • EASY 3-Ingredient Strawberry Jam (No Pecti...  

Recipe for Discard Pancakes: www.farmhouseonboone.com/quick-sourdough-discard-p…

Recipe for Sourdough Sandwich Bread: lizasfarmhouse.com/same-day-sourdough-sandwich-bre…

Link to Turner Farm:    / @turnerfarm  

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RECIPE FOR SOURDOUGH ARTISAN BREAD

INGREDIENTS
100 grams of sourdough starter
360 grams of water
12 grams of salt
500 grams of bread flour

STEPS
Combine ingredients together and mix thoroughly with a dough whisk or by hand. Cover and let sit for 30 minutes. Perform 3 sets of stretch and folds spaced 30 minutes apart. Cover and let sit on counter for 6-12 hours or until almost doubled in size. Laminate dough on floured countertop by stretching out into a rectangular shape. Fold all the corners in and form into a ball by turning it with your hands and pulling towards you. Flour a tea towel in a banneton basket, and place the dough seam-side up in the basket. Pinch the edges together to bring greater tension. Cover and place in fridge for at least an hour. When ready to bake, place Dutch oven inside of your oven and pre-heat to 500 degrees. Flip dough over onto parchment paper and score. Place inside of dutch oven, cover, and bake for 30 minutes at 500 degrees. To help prevent the bottom of the bread from burning, fill a cookie sheet with water and place it underneath the dutch oven. After 30 minutes, remove the lid and turn to oven down to 450 degrees. Bake for another 3-10 minutes or until top of bread is at desired color. Remove from oven and let cool completely before slicing and enjoying!

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Follow me on Instagram: @theharrahhome
Email: corrieharrah@gmail.com

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Keywords: sourdough, bake, baking, bread, discard, pancakes, sandwich, beginner, cook, cooking, kitchen, recipe, scratch, restock, homemade, homemaking, homemaker, christian, tutorial, home

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