sourdough starter

Homemade Sourdough Dinner Rolls: Soft, Buttery, and Perfect for Any Table

/ embracingspirit / Leave a comment

Nothing beats the smell of freshly baked sourdough dinner rolls wafting through your kitchen! Perfect for feeding a crowd, these rolls are soft, buttery, and just a little tangy thanks to your fed starter. Best part? They’re easy to make, and you can do most of the work in a stand mixer. I am in charge this year of rolls and have at least 30 people to provide bread for! This is my easy go-to recipe for massive baking!

Yield:
This recipe makes approximately 24–28 rolls (depending on size).

Ingredients (Massive Batch):

  • 240 g fed sourdough starter (1 cup)
  • 7 g active dry yeast (2 ½ tsp)
  • 240 ml warm water (1 cup)
  • 100 g sugar (½ cup)
  • 9 g salt (1 ½ tsp)
  • 115 g butter, melted + extra for brushing (½ cup)
  • 720 g all-purpose flour (6 cups, approx.)

Directions:

  1. Activate yeast: In your mixer bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  2. Mix dough: Add fed starter, melted butter, salt, and 480 g (about 4 cups) of flour. Using the dough hook, mix on low until combined, then gradually add more flour until dough is soft but not sticky.
  3. First rise: Cover the bowl with a clean towel or plastic wrap. Let rise about 2 hours until doubled in size.
  4. Shape rolls: Punch down the dough and divide into small balls (roughly 50–60 g each, golf-ball size). Place on greased or parchment-lined baking sheets.
  5. Second rise: Cover and let rolls rise again for 30–45 minutes until puffy.
  6. Bake: Preheat oven to 190°C (375°F). Brush rolls with melted butter and bake 20–25 minutes, until golden brown. Optional: brush again with butter immediately after baking for extra softness.
  7. Enjoy! Serve warm with butter, soups, or your favorite dinner dishes.

Tips for success:

  • Make sure your starter is fed and active for the best rise.
  • Don’t skip the second rise—it makes your rolls fluffy and soft.
  • Feel free to add herbs or garlic butter for a fun twist!

These rolls disappear fast at any table. Big family dinner? Holiday feast? Or just a cozy weekend treat—they’re guaranteed to bring smiles.

Happy baking, and don’t forget to save one for yourself!

Sourdough Bread

/ embracingspirit / Leave a comment

I am a tad late to the sourdough bread frenzy but now that I am all in, it’s been so fun. I have seen so many people explain why to eat sourdough bread and I just didn’t get it. Until I did.

I have never been a big sandwich or bread eater so it’s more of a hobby than a homestead mission. My loaves may not be the perfection instagram worthy photo yet, but they taste delicious and work for my family.

Why bake/eat sourdough bread?

There are so many benefits to sourdough. Plus, it is so fun to make and the extra goodies that you can bake make it so versatile.

Here are my top 20 reasons:

  1. Prebiotics: Sourdough fermentation increases the availability of prebiotic fibers, which promote healthy gut bacteria and aid digestion.
  2. Reduced Gluten Content: Fermentation breaks down some gluten proteins, making them easier to digest for individuals with mild gluten sensitivities.
  3. Enzyme Activity: The fermentation process activates enzymes in the sourdough, which help break down complex carbohydrates and proteins, aiding digestion.
  4. Phytic Acid Reduction: Sourdough fermentation reduces phytic acid, a compound that can impair mineral absorption and cause digestive discomfort.
  5. Improved Nutrient Absorption: Sourdough fermentation enhances the body’s ability to absorb important nutrients like iron, zinc, and magnesium.
  6. Lower Glycemic Index: Sourdough bread has a lower glycemic index than regular bread, resulting in more stable blood sugar levels and sustained energy.
  7. Acetic Acid: The acetic acid produced during sourdough fermentation can improve digestion by supporting the production of digestive enzymes.
  8. Lactic Acid Production: Lactic acid produced in sourdough fermentation supports healthy gut bacteria and aids digestion.
  9. Alleviation of Digestive Disorders: Some individuals with digestive disorders, such as irritable bowel syndrome (IBS), report improved symptoms when consuming sourdough bread.
  10. Increased Mineral Bioavailability: Sourdough fermentation increases the bioavailability of minerals present in the bread, making them easier for the body to absorb and utilize.
  11. Reduced FODMAPs: The fermentation process of sourdough helps break down fermentable carbohydrates, reducing their presence in the final bread product and making it more tolerable for individuals with FODMAP sensitivities.
  12. Reduced Antinutrients: Sourdough fermentation reduces antinutrients like phytates and lectins, which can interfere with digestion and nutrient absorption.
  13. Balanced Acid-Base Ratio: Sourdough bread has a more balanced acid-base ratio, reducing the risk of acid reflux and indigestion.
  14. Improved B-vitamin Production: Sourdough fermentation increases the production of B-vitamins, which play a crucial role in digestion and overall health.
  15. Enhanced Flavor: The complex flavors developed during sourdough fermentation can stimulate the production of saliva and digestive enzymes, aiding digestion.
  16. Extended Fermentation: Longer fermentation times commonly used in sourdough baking allow more thorough breakdown of proteins and starches, making the bread easier to digest. 48 hours is optimal for cold retarding in the fridge.
  17. Natural Preservatives: Sourdough contains naturally occurring preservatives like acetic and lactic acids, which help prevent spoilage and promote digestive stability.
  18. Reduced Additives: Sourdough bread often uses fewer additives and preservatives compared to commercially produced bread, making it easier on the digestive system.
  19. Milder Wheat Allergy Symptoms: Some individuals with wheat allergies report milder symptoms when consuming sourdough bread due to the fermentation process altering the proteins.
  20. Personal Digestive Tolerance: While these reasons generally suggest that sourdough bread is easier to digest, individual tolerance can still vary based on specific digestive issues and personal sensitivity

Credit to Dr Dawn M. O’Brien Taylor

I have tried many sourdough recipes but have found this simple one to be my fave:

  • 100g of “starter” *tons of how to make out there. It takes patience or a friend who has a healthy starter.
  • 300g of all purpose flour
  • 500g water
  • 10g salt

I feed my little starter and wait for it to double (usually 3-4 hours). When it has I add it to the mixing bowl, add the water flour and salt, and mix with a danish wisk until shaggy or 30 minutes. Then every 30 minutes I stretch and fold the dough (this is where the magic happens). I do four sets of folds. Then I plop it back into the oven on the proofing setting for about 2-3 hours. If your oven doesn’t have that setting, place bowl on the counter covered up and it will take more like 5-6 hours of bulk proofing.

Once it is doubled in size, then remove it from the bowl to a floured surface. Fold the dough like an envelope and then roll the entire envelope into a log shape, then to make it a circle begin dragging it along counter to seal the seams and create a perfect round. Toss into a banneton basket and close seam by pinching. Place into your refrigerator covered for up to 3 days! This method I have found in my busy life works the best because I can let it cold ferment in fridge until I am ready then bake. I usually mix on Friday and bake on Sunday.

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