Skip to main content

Surly's Sourdough

I'm super excited to bring you this recipe, and long time friend of mine!

Now to introduce you to the star of the show!  Meet Surly, our one and only pet.  She's a little moody, and she might come across as kind of a snob, because, well she kind of it.  She's either bubbling with pessimism or aloof and sad.  When she gets sad, we feed her, and she's back to her sour old self again in no time.  You might ask, why would you keep a pet like that around?  Well I'll tell you why...because she has something wonderful to contribute (although she doesn't have much choice in the matter).  If you catch her at just the right time (usually when she's in the very worst mood), and when combined with the right ingredients, Surly contributes just the right amount of sour to our lives.  This happens about twice a week, and is well worth the crap we have to put up with from her in the meantime.  So without further ado, I present to you Surly's Sourdough!  I got this recipe from my brother Spencer who is the Sourdough King!  It's the one we use all the time at our house.  If I'm looking for something different or want to change things up, I usually wander over to Simple Life by Kels because she has some pretty crazy yummy stuff going on over there too!

You'll notice that all my measurements for this recipe are in grams.  That's how I personally like to measure them.  I use a kitchen scale and find weighing the ingredients exactly contributes to optimal results. But, because I know not everyone has a kitchen scale, I did convert the recipe into standard cooking measurements as well.  My mother in law has been trying to get me to do this for months, because she doesn't have a scale, so this one's for her!

First off, I like to grind my own wheat.  I personally don't eat refined flour, so if I'm eating the bread, I grind my own.  I use hard white wheat.  Alternately, I use all purpose flour for my husband and kids once in a while.  The white flour loaves turn out pretty gigantic, and they taste delicious (or so I recall), but everyone in our house loves the whole wheat loaves just as much.  The taste is just a little more wholesome, and the overall loaf turns out a bit smaller and slightly more dense.

Combine all ingredients into a Bosch or other high powered mixer.  Be sure to put the lid on, and mix on the lowest setting for 10 minutes.

Let rise for 45 mins (I usually take the dough hooks out of my mixer, and then put the lid back on and let it rise in my Bosch).  I usually end up with a mass of dough like the photo above. ☝🏼

Meanwhile, line an upside down baking sheet with parchment paper, and grease the inner top edge of a large mixing bowl (mine is 11" in diameter at the rim).  You can use coconut oil, vegan butter or vegetable shortening to grease the bowl.  It's just so the loaf doesn't stick to the bowl during the second rise.

Once your first rise is complete, lightly flour a clean surface and fold the mass of dough in half 6 times with your hands.  Form into a round loaf and place on parchment lined baking sheet.  I usually sprinkle any leftover flour left from my kneading surface onto the loaf, and cover with the greased bowl.

Let rise for 3-5 hours in a warm place (I always like to do the full 5 hours, but you can get away with 3, especially if you're using all purpose flour).  I like to let it rise in my oven with the light on, just don't forget it's in there!  I've almost ruined my sourdough a time or two by forgetting it was rising and preheating the oven for something else. 

Remove the loaf from the oven and preheat the oven to 350 degrees fahrenheit.  Remove the bowl covering the loaf and score the loaf with 3 shallow cuts, using a sharp serrated knife.  This will allow the loaf to breathe and not crack while it bakes.

Bake for 30 mins.  Remove the loaf from the oven and transfer to a cooling rack.  Enjoy a slice warm, or wait until it's cooled.  Once cooled, store in a large ziplock freezer bag.


xoxo ~ Lise-Anne {Plum Planted}


Surly's Sourdough
By Lise-Anne Michel {Plum Planted}
Makes 1 loaf
Plant Based, Vegan, Dairy-free, Sugar-free, Oil-free

230g (1 c.) water
12g (heaping 1/2 T) sea salt
300g (1 c.) natural yeast (sourdough starter), stirred
460g (3 c.) ground whole wheat flour (or all purpose)

1. Combine water, salt, starter and flour on the lowest speed of a high speed stand mixer for 10 minutes.
2. Let rise, covered, for 45 minutes.
3. Line an upside down cookie sheet with parchment paper, and grease a large mixing bowl.
4. On a lightly floured surface, fold dough in half 6 times, and form into a round loaf.
5. Place loaf on the parchment covered sheet and cover with greased mixing bowl, turned upside down.
6. Let rise in a warm place for 3-5 hours (I use my oven with the light on).
7. Remove loaf from oven and preheat to 350 degrees fahrenheit.
8. Remove the greased bowl and score the loaf, by making 3 shallow cuts with a sharp serrated knife.
9. Bake for 30 mins.  Transfer the loaf to a cooling rack.
10.  Enjoy! 


Popular posts from this blog

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…


I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring th…

Sourdough Banana Bread

Mmmm...Banana Bread.  Who doesn't love it, am I right?!?  Even my child that absolutely hates bananas, LOVES banana bread.  And this is the kind of banana bread you really can feel good about eating because it's chuck full of healthiness!  Yay!!!!  Plus, if you have a sourdough starter and are into getting that yummy, tangy goodness into your gut, this is another recipe to add to your repertoire.  If you don't have a starter, there's modifications you can follow in my recipe tips.  This recipe is actually modified from my lovely friend Kelsey's Sourdough Banana Bread recipe.  She gave me permission to change a few things to make it conducive to my Whole Foods Plant Based lifestyle, so it is now completely free of refined sugar, oil and animal products.  So here goes...

My kids usually convince me to throw chocolate chips into the banana bread (I actually found some that are both dairy-free and sugar-free, but man are they expensive), but nuts or blueberries are al…