5 easy ways to strengthen a sourdough starter - there's no need to start again, just give your starter a boost to get it doubling & bubbling.
Looking for ways to use your sourdough starter discard? We've got you covered with 24 of the best sourdough discard recipes!
Everything you need to know about sourdough scoring patterns, methods that work, tools you want to use and how to use them.
31 amazingly easy sourdough discard recipes to use when you need to use up your sourdough discard. There are so many great options!
Our detailed guide to making homemade Artisan Sourdough Bread offers a step-by-step recipe for beginners to get professional results in their home kitchens.
My recipe for an easy no-knead sourdough bread which is a winner every time I bake it; and it can be proved overnight in a cool place for early morning baking. It makes the most sublime toast and is a fabulous vehicle for sandwiches of all types. Cut a big wedge off the crusty end to go with soup, and you’re in sourdough heaven, similarly it makes fabulous croutons too.
A sourdough bread perfect for beginners. This delicious recipe has a soft chewy crumb and crusty exterior. All you need is a few ingredients, some time, and patience.
It’s easier than you think… Learn how to make easy sourdough bread recipe for beginners with this simple old-fashioned recipe!
Fill your home with the irresistible smell of freshly baked bread by following our easy tips for creating and maintaining a sourdough starter.
These soft and ripable sourdough garlic knots are brushed in a roasted garlic butter sauce, making them the perfect side for any pasta dish or pizza night. The best part of this recipe as that the dough can be made in the morning and ready to bake by dinner.
A delicious recipe for Sourdough Discard Garlic Pull Apart Bread - a tasty and fun way to enjoy your garlic bread!
Feeding your sourdough starter is an important part of sourdough baking. Learn how to do this properly with these ten tips!
This is one of the breads I make the most in the summertime. It has a light, fresh flavor due to the lemon zest that I absolutely love. If you don't have a pot of rosemary growing at your house, you're missing out. Plant rosemary for luck and smell rosemary to remember. Fresh herbs - such as rosemary - make sourdough bread have a new flavor all its own. It will be a favorite of yours, I'm sure.
These vegan Sourdough Blueberry Pancakes are crispy and golden at the edges and fluffy and tender inside. They are also whole wheat. A vegan, soy-free recipe.
How and when to make additions to sourdough bread as you explore the world of flavored sourdough. Find out the best flavors to add to sourdough.
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
These sourdough tortillas are super tasty and easy to make. Best part: you finally have a delicious no-fail recipe to use your sourdough discard!
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
Delightfully light and airy English muffins with a bit of chew and tang.
Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
Light and sweet with a soft cinnamon flavor, these sourdough cinnamon buns are a must-have weekend treat. The perfect companion to a warm cup of coffee or tea!
Savory, meaty, sweet and crispy Chinese style pancake made with sourdough discard.
Pan de Sal might just be the most-loved bread of the Philippines. I had to give mine a sourdough spin and the results? Light, fluffy and flavorful rolls.
We'll tell you a secret: It's how to make a sourdough starter with just flour and water! Starter is the essential ingredient in any sourdough bread recipe.
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
With luscious spiced apples wrapped in a delicate, buttery sourdough crust, these Apple Sourdough Hand Pies are a portable treat that captures the essence of comforting apple pie.
This simple sourdough focaccia bread recipe is easy to pull together - the most important ingredients is patience. But your patience will be rewarded with the most delightful bread you've ever had!
Sourdough Raspberry Lemon Rolls put a fun twist on traditional sourdough cinnamon rolls. These homemade sourdough sweet rolls are filled with raspberries and topped with a lemon cream cheese frosting. They are perfect for breakfast, brunch, or dessert!
Are you looking for sourdough add-ins that will take your sourdough bread to the next level? From jalapeno cheddar to chocolate these 21 sourdough flavor ideas are sure to be household favorites!
Looking for an extra special treat for the family? These Glazed Sourdough Donuts are soft, fluffy, and perfectly sweet with a slight tang, giving traditional raised donuts a run for their money. Plus, with they can be baked or fried!
If you are new to sourdough or have been frustrated by it, you might like to learn about these 9 sourdough secrets and myths.
Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! Cinnamon raisin sourdough bread is an easy win for breakfast or brunch and is totally divine slathered with a knob of butter, jam, or toasted straight up. Recipe is adapted from Wholehearted Eats basic sourdough bread recipe.
Learn how to convert any recipe to sourdough. You will love the added health benefits and complex flavors of all your favorite recipes.
This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It's the ultimate side dish and is so easy to make.
