Sourdough Sweets

Scones are an alternative to muffins and these Blueberry Sourdough Scones with Lemon Glaze by Home Grown Happiness are quick and fun to make. 

Most of the world’s bakers measure food ingredients using a kitchen scale and their recipe ingredients are listed in grams. I have noticed a difference between measuring using cups and weight, however, I am still assessing how significant it is for the outcome of the various recipes. This scone recipe does list ingredients in grams so you need a scale.

Sourdough Banana Muffin Recipe by Instagrammer Deb/everything.sourdough

* 108g (1/2 cup) canola oil or other neutral oil
* 2 large eggs
* 85g (1/4 cup) milk or non-dairy alternative
* 2 medium very ripe bananas (1 cup) mashed
* 50g (1/4 cup) sourdough starter, fed or unfed at room temperature
* 209g (1 1/2 cups) all-purpose flour ~ I replaced half a cup of white flour with whole wheat
* 310g (1 1/2) cups granulated sugar ~ I used only 1/2 cup of sugar
* 1 tsp baking soda
* 1/2 tsp salt
* 75g (1/2 cup) chopped nuts or chocolate chips ~ optional


* Preheat the oven to 350°F (165°C), and grease your muffin tins with butter, a neutral oil, or a nonstick cooking spray.

* In a mixing bowl, combine, canola oil, eggs, milk, banana and sourdough starter.

* Combine dry ingredients and wisk together. Add dry ingredients to the banana mixture.

* Pour the batter into your prepared muffin tins. Bake for 18-22 minutes until a tester inserted into the center comes out clean.

* Remove from oven, cool and enjoy!

NOTES: You can substitute brown sugar for white or use a mix of sugars. You can substitute 1/2 of the oil for applesauce for a lower calorie version. If you have too many bananas freeze to use at any time and defrost before using them.

~ Sourdough Pumpkin Pancakes ~

Made with roasted pumpkin puree, this Sourdough Pumpkin Pancake recipe comes from one of my favorite food blogs, Taste of Lizzy T*. I followed the recipe exactly and they came out fluffy with a delightful pumpkin taste. It’s a great way to use your sourdough discard. I cut the recipe in half and there were plenty of pancakes for two people.

Fresh pumpkin puree comes from sugar pumpkins which are smaller and have more pulp than carving pumpkins. It’s important to note that fresh pumpkin puree has a good deal of excess water, so strain the pumpkin puree in a cheesecloth before using it in recipes. How to Make Pumpkin Puree (With a medium-size sugar pumpkin I made pancakes, two pumpkin breads, and froze 4 cups for later use!)

Successful Blueberry Pancakes @everything.sourdough

Successful Blueberry Pancakes @everything.sourdough ~ I used Vermont whole wheat pastry flour and two heaping tablespoons of wheat germ because of its wonderful nutty flavor. The recipe is posted with permission from Instagram.