The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any recipes for sourdough biscotti?

clazar123's picture
clazar123

Any recipes for sourdough biscotti?

I wanted to try making biscotti this holiday season and I was just discarding my sourdough starter in prep for activating it when I was thinking about which recipe to try. Light bulb moment!! Why not use the sourdough starter discard as a start? So I did develop a quick recipe and it is....OK. Definitely needs some tweaking.


So...any biscotti recipes out there already tweaked that use sourdough starter? I didn't find anything through google.

mlasser's picture
mlasser

You may not have found anything because that sounds horrible.  Sourdough biscotti? Ick.

spsq's picture
spsq

Amish bread is a sweet, quickbread that is enhanced by sourdough, so sweet biscotti could be too.


No recipes or ideas here, however!  I picture it with lemon zest, though.....

DocB's picture
DocB

Considering biscotti is a no yeast cookie relying on baking powder to rise poses the initial problem. The starter would have to comprise the entire liquid amount added for the recipe and then sufficient rise time while maintaining the moisture level. I think I would add all the ingredients including the starter...short of the baking powder and let it proof what is the normal double time for your starter. I would then add the baking powder, shape and bake. Let me know if you decide to try this!

clazar123's picture
clazar123

SInce I was using the starter straight from the refrigerator prior to activating it, I used the starter more as a flour/liquid/acid source.It had been fed and put in the refrigerator just last weekend with my last bake so it wasn't all hootchy or anything.


I added baking soda and some baking powder (to cover all my bases) to provide a little lift. It actually almost reminded me of a sweet quick bread, like a banana bread when I did the initial bake.Same texture.Great taste.I may do banana flavor next!


Sourdough starter is not necessarily sour in the finished product. None of my breads turn out sour and I make several:sweet honey whole wheat,cardamon fruit bread,french,soft white,herb. All taste wonderful without the sour tang. It lends itself well to any bread whether sweet or savory.I use it in all my quickbreads (another discard absorber) since we aren't big on pancakes or waffles.


I'm so surprised this hasn't been talked about in these forums before. I'm not usually a groundbreaker.I usually "discover" something, only to find everyone and their brother has been doing it forever.


So....any sourdough biscotti recipes or trials?

clazar123's picture
clazar123

These are still in development but here are some ideas I've developed in the last few days:


BISCOTTI BASE RECIPE


2 1/2 c flour (I used combo of AP and WW)


1 c sugar ( I successfully used a Splenda/sugar combo)


1 tsp baking soda


1/2 tsp baking powder


2 tsp salt


Mix all dry ingredients then add wet:


1 cup discarded starter (mine was inactive but not hootchy-about a 100% by weight so it is a thick pancake batter consistency)


2 eggs


2 tbsp oil


2 tsp vanilla


Now the fun:Add to base recipe


FOR ALMOND FLAVOR BISCOTTI


1/2 c slivered almonds


2 tsp almond flavor


           OR


FOR GINGERBREAD FLAVOR BICOTTI


1 1/2 tsp cinnamon


1/2 tsp nutmeg


1/4 tsp ground cloves


2 tbsp molasses


2 tbsp honey


1/4 c fresh grated ginger


1/4 c chopped small crystallized ginger


3/4 c candied pineapple diced


(NOTE-not very spicy-may need more spices)


             OR


FOR ALMOND BISCOTTI


3/4 c slivered almonds or can use any type almonds you want


2 tsp almond flavor


              OR


FOR BANANA NUT


1 large mashed banana (may need to add additional flour)


3/4 c chopped walnuts


(Note: I used a small banana and it didn't flavor the dough much)


DIRECTIONS FOR ALL BISCOTTIS:


Mix in mixer. These are VERY thick,sticky doughs.(WARNING:Don't forget the parchment paper! Wash all utensils immediately! These doughs could glue the tiles on the space shuttle!)


Put  on a parchment paper lined cookie sheet and shape with wet spatula or wet hand into a rectangular log about 1/2 inch tall x 3 inches wide and as long as fits. Keep the shape consistent, perhaps tapering the shoulders so that when you eventually cut the dough you get the rounded shape (kind of like a quonset hut shape but only 1/2 in tall).


Bake for 20 min at 350.It should be only slightly browned.


Cool 30 min on a rack so the bottom stays dry.


Using a sharp knife (not serrated), slice into 1/4-1/2 inch slices and arrange closely on a cookie sheet.Bake 15 min-flip them over and bake on the other side 15 min. If they brown-they taste burnt so watch them carefully.You only want to dry them out. Cool and dry thoroughly on a rack.


Feel free to drizzle,dunk, or coat with dark or light chocolate.


_________________________________________________


I'm finding they need a goodly amount of flavoring/salt/sugar compared to other quickbread and cookie recipes since when we eat them, they are drier and the flavor does not transfer to our tongue as easily.Dunking really releases the flavors so don't get too enthusiastic with the flavors.


So try these out and add comments. It is a work in progress.