Using Sourdough in Unexpected Places

By Arti Jorgenson
| November 8, 2021

Editors’ Note: We found Arti Jorgenson’s Instagram feed and knew we wanted her to create some of her innovative sourdough recipes for us. She describes herself in her profile as “Indonesian living in Alaska,” and she publishes recipes on the platform in both English and Indonesian. She can upgrade nearly any baking challenge into a sourdough challenge with beautiful results. We’ve seen her sourdough-ize everything from brownies to doughnuts to panettone. Jorgenson has created two recipes that can warm us and feed us at our gatherings this winter—a chicken soup with sourdough dumplings, and a sourdough lingonberry rugelach that is sure to become a staple around Edible HQ.

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Recipes

Chicken Soup with Pumpkin Sourdough Dumplings

As a person who maintains a sourdough starter, I often have leftover or “discard” starter. I don’t consider it a waste product because I love to incorporate discard into any recipe that requires flour and liquid. This chicken and dumpling soup is a perfect example. The starter itself adds deeper flavor to the dumplings, while pumpkin gives the soup a warm winter flavor.

Recipes

Lingonberry Sourdough Rugelach

In fall, our yard brims with lingonberries, also known as low-bush cranberries. We usually have more than what we can use, and I often have to be creative with them. This recipe I concocted to make use of whatever I have on hand. In this case, that would be sourdough starter and lingonberries. The result is a batch of mouth-watering little cookies. The tartness of lingonberries bursts in your mouth once you bite through the tender crust.

Eat. Drink. Read. Think.

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