Sourdough Cookies? Yeah, She Did It. (And You Can Too)

G’day, Rogue Bakers! Sometimes, the best baking inspiration comes from the most unexpected places. You’re probably elbow-deep in a levain, wrestling with a stubborn dough, or dreaming of that perfect crust, when suddenly – a video pops up of someone making sourdough cookies. Yep, you heard right. It's a bit bonkers, but the results? Absolutely tempting.

I stumbled across this video of someone whipping up sourdough coffee cake cookies with ice cream sandwiches, and my curiosity was piqued.

Now, you might be thinking, “Sourdough? Cookies? What sorcery is this?” But hear me out. The principles are surprisingly sound, and it’s a fantastic way to use a bit of extra starter, especially when it's getting a bit active and you need to refresh it.

Why Sourdough in Cookies?

It's not just about being trendy, folks. Sourdough starter brings a few key things to the table (or, you know, the cookie sheet):

• Tang: A subtle tang cuts through the sweetness, creating a more complex and nuanced flavour profile. It stops those cookies from being cloying.
• Chewiness: The acidity in the starter breaks down some of the gluten, resulting in a softer, chewier texture. Think of it as a gentle gluten softening – not the same as a no-knead loaf, but still a noticeable difference.
• Moisture: Starter is, as you know, quite moist. This translates to a moister cookie that stays fresher for longer.

Deconstructing the Recipe – & Adapting It

Let's break down the key elements of a sourdough cookie recipe. While the video doesn’t spell out exact measurements, we can infer a lot from what we see and understand about sourdough baking:

1. The Starter: The video uses a “naturally fermented” starter. That means it’s been fed regularly and is active. You’ll want a similar level of activity – bubbly and doubling in size – for best results. Think of it like building a levain, but for cookies.
2. The Flour: All-purpose or pastry flour works well, providing structure and tenderness.
3. The Fat: Butter is key for that buttery crumble she mentions. Don’t skimp!
4. The Sugar: Brown sugar gives a lovely molasses flavour and contributes to the crumble topping.
5. The Flavourings: Cinnamon is a classic pairing with coffee cake. Get creative! Vanilla, nutmeg, or even a touch of citrus zest would be fantastic.
6. The Crumble: This is where the magic happens! A simple mixture of flour, brown sugar, and butter, sprinkled on top before baking, creates that irresistible buttery crumble.

Adapting for Your Own Baking: Don't feel you need to follow a recipe exactly. That's what makes us Rogue Bakers! Experiment with different flours, sugars, and flavourings. Adjust the starter amount based on your starter's strength and the desired tang. Remember, hydration is key – aim for a dough that’s slightly sticky but manageable.

Troubleshooting Tips

Things to watch out for:

• Flat Cookies: Your starter might not be active enough, or you may have used too much.
• Dry Cookies: You might need to increase the fat or liquid content. A little extra butter or a tablespoon of milk can do the trick.
• Too Tangy: Reduce the amount of starter used next time.

If you’re feeling a bit lost, remember that our HolySourdough Classifieds has experienced Bread Angels who can guide you. They’ve been there, baked that, and are happy to share their wisdom.

So go on, give sourdough cookies a whirl! It’s a fun and rewarding challenge, and you might just discover your new favourite treat. And if you’re keen to level up your sourdough game, consider joining the 30-Day Sourdough Challenge. You’ll learn the fundamentals and beyond, with support from Guild Masters and the whole Rogue Bakers community.