Sourdough Dog Biscuits
Use your sourdough starter to make some delicious sourdough dog biscuits for your dog. This recipe can be made with sourdough discard or active starter and has been thoroughly taste-tested and very much approved by Charlie and Chester!
Servings: 40 cookies
Calories: 77kcal
Ingredients
- 2 cups (180 grams) rolled, old-fashioned, or quick oats , or oat flour
- 1½ cup (390 grams) sourdough starter , active or discard
- ½ cup (120 grams) natural peanut butter , with NO additives (important - see recipe notes)
- ¼ cup (60 ml) melted coconut oil or olive oil , or the same amount of applesauce, mashed banana, or pumpkin puree
- 1 teaspoon ground cinnamon
- 1 cup (120 grams) wholewheat flour , plus more for dusting
- water as needed
Instructions
- Add the oats to a food processor or blender and blend until a coarse flour consistency. Skip if using oat flour.
- If using a food processor, add everything else to the bowl (except the water) and process and pulse until really well combined. The texture will very much depend on how stiff or drippy your peanut butter is and the hydration of your sourdough starter. If it looks dry and crumbly, add a little water a tablespoon at a time until it will squeeze together into a cohesive dough. If it's a little sticky, add a little more wholewheat flour a tablespoon at a time, to form a cohesive, slightly tacky dough.
- If you aren't using a food processor, set the blended oats aside and to a large mixing bowl, add the sourdough starter, peanut butter, oil, and cinnamon. Mix to combine, then add the blended oats and wholewheat flour. If it feels dry and crumbly, add a little water a tablespoon at a time, until it will squeeze together into a cohesive dough. If it's a little sticky, add a little more wholewheat flour a tablespoon at a time, to make a stiff, very slightly tacky dough.
- Turn out onto a floured surface or a silicone baking mat and roll out with a rolling pin to about 3 to 4 mm thick. Dust the surface with a little flour if the rolling pin sticks.
- Cut into shapes with a cookie cutter or use a pizza cutter to cut into squares, and place on a large lined baking tray. Re-roll as necessary to use every last bit. The number of cookies you get will depend on the size of your cutter.
- You can either bake the cookies right away, or if you have room in the fridge, cover tightly and refrigerate for up to 48 hours so they ferment a bit more and get extra tangy.
- Bake at 350°F (175°C) for about 25 to 28 minutes on a light-coloured baking tray, or a few minutes less on a dark tray. Try to catch them when they feel hard and are lightly golden on the bottom.
- Cool completely on the baking tray. Store in an airtight container for up to 3 months or freeze for up to 6 months.
Notes
IMPORTANT SAFETY NOTES
Do not feed your dog uncooked sourdough cookie dough or raw sourdough starter.
It is very important to use natural peanut butter when baking for your dogs. The only ingredient should be peanuts. Do not use processed peanut butter that contains added oils, sugars, salt, and sometimes xylitol, which is deadly to dogs in very small amounts.
Nutrition
Serving: 1large 3 inch cookie | Calories: 77kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Sodium: 1mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 0.4IU | Vitamin C: 0.002mg | Calcium: 6mg | Iron: 1mg
