Savory Sourdough Babka


(Melissa) #1

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(pcampbe4) #2

Thanks for a very comprehensive recipe tutorial. I can’t wait to try for the first time and see where it goes from there!


(Bonnie) #3

Looks fantastic…can you post the naan recipe using discarded starter as well? That sounds amazing. We eat flatbread a fair amount in our house & I’m always looking for new recipes.


(Taike) #4

This is nicely inspirational. I’ve been on a run of savory sourdough pancakes. This looks like a fun way to transition back into bread making.


(Barbarat) #5

Thank you for this recipe and your great tutorial.glad to know what to do with left over starter. Hate to discard anything.


(aek) #6

Melissa, thanks for another inspiring recipe. Can’t wait to try it. I used savory fillings in Rugelach a while back and they were delicious. It’s fun to play around with savory and sweet fillings!


(suemagyari) #7

REALLY interested in your techniques for naan using leftover starter… Maybe a blog or future video on this? I looked all over your website but did not find a previous recipe for that.


(judyb) #8

Great instructions. Tried this today and it came together easily. I made the cilantro, cheese & butter filling. Definitely want to try a sweet version. Great use for extra starter (which I keep in the fridge). Would love to know more about your technique for making naan with this dough.


(Melissa) #9

@bonnieauslander @suemagyari @judyb
I’ve updated the recipe to include instructions for making naan from the dough (at the end of the babka instructions). Enjoy!

Thanks to all for your enthusiasm. I agree that having an easy sourdough discard recipe is great. My favorite part of this one is the “refrigerate it until you’re in the mood” aspect of it. I’m about to bake a naan dough that I mixed 5 days ago!


(easummers) #10

I’ve been making Melissa’s Naan recipe since she posted it on her own blog awhile ago (after a lot of Instagram photos!!) and love it. I typically make and freeze as she notes: between bits of parchment. They warm great in microwave or low oven and I also use them for quick little pizzas. I really love the babka variation - also as she notes, the filling seems distributed better in slices than just a roll up. And it is so much fun! Today I made a spinach-artichoke heart-Kalamata olive filling and used Monterey Jack plus Pecorino Romano. I would have added some sun dried tomatoes if I had them but this variation was very good. Photos below and as I noted in a discussion with Melissa … more cheese and I will roll the dough thinner next time. Still - YUM!


(Melissa) #11

This is some seriously delicious looking bread! I should add that @easummers coached me through how to store naan and tortillas in the freezer :slight_smile:


(Jeff) #12

Excellent, easypeasy naahn. Thanks much!! I freshened the SD, mixed in the rest of the ingredients, let it rise 2 hours, then refrigerated over night. Came to room temperature over two hours the next morning, and then popped in to a pre-warmed microwave/proofing box for another two hours. Nice tang! Would have more had I extended the time in fridge another 24 hours.

Will make Babka with cinnamon and raisins next!


(Melissa) #13

I’m soaking some raisins…thanks for the inspiration :slight_smile:


(Ledine) #14

My new favorite bread to make at our weekend rv. It cannot fail. Made the dough Thursday night, threw into the cooler friday, and took it out Saturday afternoon to bake. We have herbs growing in the yard so used fresh thai basil, garlic, chives and oregano. Lots of cheese. Its lucky I got a picture of it. It was gone almost the minutest came off the grill. Smells like this attract a lot of attention from nearby campers to be sure! Thank you for this fabulous recipe.


(Melissa) #15

That is so wonderful to hear, and what beautiful bread. I think it’s amazing you’re baking in a grill.


(Berth) #16

Melissa,
This might be a dumb question but the ingredients say to use 200g of sourdough starter (1 cup stirred down). What does the “1 cup stirred down” mean? Thanks!


(Melissa) #17

No worries, I can see how it could be confusing.

Ideally, you are using 200g of starter, regardless of how big it looks. If you don’t use a scale, though, measuring starter volume is tricky because when it is ripe, it’s filled with air: doubled or tripled in size, but the same weight. Stir it down and it shrinks. So “1 cup stirred down” would be bigger in volume if you didn’t stir it down.