The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using sourdough to flavor other doughs

Mary Clare's picture
Mary Clare

Using sourdough to flavor other doughs


Some have talked about using leftover sourdough to 'flavor' other doughs.  I wonder, how much you would or could use in a one loaf recipe, and what adjustments, if any, you would make in the recipe.  


Mary Clare

clazar123's picture

I've used it to flavor breads such as zucchini or banana bread but I haven't used it to flavor a yeast bread. Old sourdough (not fed for a while or sat around warm for a few days) can have a high level of enzymes that quickly degrade the gluten and cause the loaf to literally fall apart. On the other hand, if it is merely leftover from a  very recent bake, I'd probably use it to enhance a loaf, along with yeast. You'd have to count it as  a liquid and compensate for that. I don't think there are any established ratios-just wing it, but prob no more than 1/2cup per loaf.

hanseata's picture

I like to add a little bit of sourdough to the yeasted baguettes I sell - just for the taste. I have not really tested different amounts of sourdough additions, since I only want to add a hint of tang (and not use up my mother starter).

Today I baked Epi baguettes (with 10% rye content) and added 35 g rye starter to the 1107 g flour (= ca. 3%).