Comments on: Sourdough Donuts

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 15:31:27 +0000

In reply to Thomas. Thank you so much for trying my recipe, Thomas! I'm so glad it was such a hit! :)

By: Thomas

Thomas — Mon, 13 Jul 2026 01:09:13 +0000

These are actually the best thing literally ever. Sour too! I added maybe 30 more grams starter. I never want another kind of donut.

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 18:02:56 +0000

In reply to Kelly. Hi Kelly! You can see how my dough looks on the dough hook in picture 3 in the post. You can also see it in the video just above the recipe if that helps. :) I hope you enjoyed the donuts! :)

By: Kelly

Kelly — Wed, 01 Jul 2026 18:55:59 +0000

How sticky should the dough be when its “coming together” in the mixer? I used the dough hook and after 10 minutes it was not pulling away from the bowl at all, it was a sticky soupy mess. I had to add almost an extra cup of flour to get it to pull away from the sides at all. Any idea what went wrong? I’m concerned the donuts are going to be tough now from too much flour/overmixing.

By: Karen

Karen — Wed, 01 Jul 2026 15:57:11 +0000

In reply to Sam Merritt.

We made them this morning and they were delicious! (couldn’t wait for a reply, lol) The tang is not noticeable with the glaze, I think, although it’s a pleasant flavor to begin with. Thanks for a great recipe!

By: Sam Merritt

Sam Merritt — Tue, 30 Jun 2026 01:54:11 +0000

In reply to Karen. Hi Karen! I can taste the sourdough in the donuts. You certainly can taste other flavors, but they do have a tang to them. I hope you give them a try!

By: Karen

Karen — Tue, 30 Jun 2026 01:35:35 +0000

So do these in fact taste sour like sourdough bread, or does the sour fry out like sourdough english muffins? We’d love to try this recipe but aren’t sure about sour donuts, lol!

By: Sam Merritt

Sam Merritt — Fri, 29 May 2026 11:07:14 +0000

In reply to Catherine. Thank you so much for trying my recipe, Catherine! I'm so glad you enjoyed it so much! :)

By: Catherine

Catherine — Thu, 28 May 2026 20:43:27 +0000

Seriously! These are THE best sourdough donuts I have ever tasted. I made sourdough donuts another time using a different recipe, and, while they tasted good, the texture was just too chewy and tough. So I decided to give this recipe a try. Wow! They turned out exactly like the recipe describes; fluffy-soft with the perfect amount of chewyness. I will definitely be making these again. The only change that I made is I used organic lard instead of unsalted butter in the dough. The dough sat in the fridge for over 24 hours and did not get really sour.

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 20:50:21 +0000

In reply to Ashley swegles. Hi Ashley! Honestly I haven't experimented with it so I can't say for sure how it would change things. If you do try it I would love to know how it goes. :)

By: Ashley swegles

Ashley swegles — Fri, 08 May 2026 02:46:12 +0000

In reply to Sam Merritt. could I make a stiff sweet starter for this to cut down on the sour

By: Hind

Hind — Tue, 14 Apr 2026 16:44:22 +0000

I tired this doughnut recipe and it’s amazing thank you for sharing

By: Sara

Sara — Mon, 06 Apr 2026 21:38:49 +0000

This recipe is well written, I just took my sourdough starter out the fridge from its winter rest so I will be making these this weekend after it has had time to awaken from it’s slumber. I can’t wait to try it out. I don’t use granulated sugar for anything as I prefer raw honey, would this work in this recipe and would the grams be the same or would I have to adjust it?

By: Sam Merritt

Sam Merritt — Tue, 17 Mar 2026 17:22:08 +0000

In reply to Brittany. I hope you love the donuts, Brittany! :)

By: Sam Merritt

Sam Merritt — Tue, 17 Mar 2026 13:51:15 +0000

In reply to Dr. Tina Ann Lheureux. You're very welcome! I'm so glad you enjoyed them so much! Thank you for trying my recipe. :)

By: Brittany

Brittany — Tue, 17 Mar 2026 13:23:38 +0000

I cannot wait to try this recipe! Never had a recipe of yours my family and I didn’t love! Also, I think you were trying to say homegrown yeast

By: Dr. Tina Ann Lheureux

Dr. Tina Ann Lheureux — Tue, 17 Mar 2026 10:39:40 +0000

Absolutely delicious! Well written recipe and ingredient list! Thank you so much!!!!

By: Sam Merritt

Sam Merritt — Mon, 09 Mar 2026 17:21:17 +0000

In reply to Kelsey. Hi Kelsey! I wouldn't recommend it. You really want that dough to ferment for that 12 hours. :)

By: Kelsey

Kelsey — Thu, 26 Feb 2026 17:21:17 +0000

Hi, could we skip the overnight proof and go straight to shaping and second proof?

By: Sam Merritt

Sam Merritt — Thu, 26 Feb 2026 01:40:13 +0000

In reply to Ella. Thank you so much for trying my recipes, Ella! I'm so glad everyone enjoyed them so much! :)

By: Ella

Ella — Tue, 24 Feb 2026 23:06:40 +0000

This was AMAZING. My family loved it you are awesome Sam!

By: Sam Merritt

Sam Merritt — Wed, 04 Feb 2026 16:22:38 +0000

In reply to CH. I haven't personally tried it so I can't say for sure how they would turn out. I would think it would be possible, but I just haven't done it. If you do try it I would love to know how it goes. :)

By: CH

CH — Wed, 04 Feb 2026 02:03:02 +0000

Excited to try these ! Can they be made in an air fryer instead of deep frying? Have you tried?

By: Sam Merritt

Sam Merritt — Tue, 03 Feb 2026 14:34:39 +0000

In reply to Joyce. Thank you so much for trying my recipe, Joyce! I am so glad you enjoyed the donuts so much! :)

By: Joyce

Joyce — Sun, 01 Feb 2026 20:28:42 +0000

These donuts are so very good! This recipe is a definite keeper. I’ve already sent it to my daughter. I only got 7 donuts. Perhaps my cutter is larger? Regardless, it’s 7 soft, fluffy pieces of deliciousness. They are soft on the inside & crunchy on the outside. Just the way I like donuts. The glaze is yummy too. As another reviewer said, if you’re used to working with sourdough, the recipe is pretty typical & not difficult.