FrankenStarter Recipes

Sourdough Recipes

FrankenStarter is very mild and works in any sourdough recipe. We believe that the most successful entry into the sourdough world is the result of starting simple. This is why we keep our recipes simple and to a minimum. Master each of these recipes as you develop your understanding of sourdough and then progress into more advanced techniques when you are ready.

Simple Sandwich Loaf
Simple Sandwich Loaf

Delicious and simple. We use this for sandwiches, avocado toast and French toast. You’ll have a hard time going back to commercially-produced bread after you try this.

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Sourdough Pancakes
Sourdough Pancakes

These use sourdough discard instead of flour. The taste and texture are very unique and make this recipe a family favorite.

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Sourdough Crepes
Sourdough Crepes

It’s difficult to improve a crepe but adding sourdough discard takes this recipe to a new level. Serve with fruit, syrup, honey or powdered sugar. This is a treat for both young and old.

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Sourdough Banana Bread
Sourdough Banana Bread

Delicious and moist! Sourdough starter in this recipe gives the bread a bit more rise and the perfect amount of sour to offset the sweetness of the bananas and brown sugar.

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Simple Sandwich Loaf
Simple Sandwich Loaf

This is the perfect recipe for beginners. It produces excellent-tasting sandwich style bread that is truly universal. Eat it with honey. Use it for avocado toast. Or just pile on some ham for a hot ham and cheese.

The best part about this recipe is that it allows you to learn different techniques while being very forgiving. You can mix everything together and place into a loaf pan without kneading. Or you can wait an hour after mixing and then do some folds to change the consistency. There is no wrong way to make this.

Ingredients
  • 100g starter discard
  • 310g warm water
  • 1 tbsp sugar
  • 2 tsp salt
  • 430g flour
  • 1/2 tbsp butter
STEPS
  1. In a large mixing bowl, mix discard and warm water with a fork.
  2. Add sugar and salt. Mix well with fork.
  3. Add flour. Mix with fork until all moisture is absorbed and dough is shaggy.
  4. Grease bread pan with butter. We use a 1.5 qt Pyrex loaf pan.
    Option 1: Put shaggy mixture directly into greased pan.
    Option 2: An hour after mixing, knead and stretch the dough. Use wet hands to work dough. Place dough into greased pan.
  5. Cover loaf pan with cotton cloth. Let rise until near the top of loaf pan.
  6. Bake uncovered at 375° F for 32 minutes.
  7. Let rest 5 minutes before removing from loaf pan and 60 minutes before cutting.
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Sourdough Pancakes
Sourdough Pancakes

We have tried a lot of pancake recipes in our home, but this one is the universal favorite. We cook these on either cast iron or blue steel just long enough to get a little crispy on the outside. When we cook these, we take the previous day discard and feed it in a separate jar to produce two cups of starter.

Ingredients
  • 2 cups starter discard
  • 2 eggs
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup coconut oil
STEPS
  1. Take all of your discard from your feeding and put it in a new container. Feed with equal amounts of flour and water. You will need a total of 2 cups of discard for the recipe.
  2. In a large mixing bowl, mix everything except the baking soda.
  3. Add baking soda and continue to mix.
  4. Cook on regular pancake griddle - flipping only once.
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Sourdough Crepes
Sourdough Crepes

I grew up calling these German pancakes. Technically, I believe they are crepes. Whatever they are, they’re hard to beat. We usually cook these on a 10” blue steel skillet but have also used ceramic and cast iron. Although we usually put butter and syrup on them before rolling, we have also used powdered sugar, whipped topping, honey, fruit……you can’t go wrong.

Ingredients
  • 100g starter discard
  • 2 cups flour
  • 3 eggs
  • 2 cups milk
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp vanilla
STEPS
  1. Blend all Ingredients in blender until smooth.
  2. Pour 1/2 cup of batter onto hot, buttered 10" skillet. Pick up the skillet immediately and rotate until the batter spreads evenly and thinly across the surface.
  3. When the top of the crepe starts to dry, use a spatula and flip. Cook the other side for another minute or two.
  4. Serve with butter and syrup and then roll into a log shape. Alternatively, serve with fruit, jelly, powdered sugar or honey.
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Sourdough Banana Bread
Sourdough Banana Bread

My mother makes the best banana bread in the world but this is a close second. The sourdough starter really puts a unique twist on an otherwise traditional comfort food and it gives it a bit more rise. Baking time is based on a 1.5 quart Pyrex glass loaf pan.

INGREDIENTS
  • 100g starter discard
  • 2 cups ripe bananas (mashed)
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 2/3 cup brown sugar
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
STEPS
  1. Preheat oven to 350° F.
  2. In large bowl, combine butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder and salt. Mix until smooth.
  3. Add mashed bananas, eggs and starter. Mix until smooth.
  4. Add flour and stir until smooth.
  5. Transfer to greased loaf pan.
  6. Bake uncovered for 40 minutes at 350° F.
  7. Bake for an additional 15 minutes covered loosely with aluminum foil.
  8. Let cool for 5 minutes before removing from loaf pan and at least 60 minutes before cutting.
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