This Dutch oven sourdough bread recipe is perfect for beginners. Learn how to make a classic Dutch oven sourdough boule. This is my master recipe for Dutch oven sourdough bread, which means you can use this as a base recipe for any sourdough bread you want to make.
This sourdough bread baked in a loaf pan is the perfect size for toast and sandwiches. You can choose to bake it with a domed top or slashed like a rustic loaf.
This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!
The most delicious, soft, and buttery sourdough hot dog buns you'll ever have! These sourdough discard hot dog buns take about 3 hours to make from start to bake. They're perfect for any summer BBQ. #sourdough #hotdog #grilling #buns
The fluffiest pancakes you'll ever eat, made with your sourdough discard. Create a waste free sourdough routine by making these pancakes with your discard.
With just water and flour, you can make your own sourdough starter for all your homemade bread recipes!
A simple sourdough pan loaf, baked in a normal loaf tin. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven.
Learn how to bake this soft sourdough sandwich bread with a beautiful crust in a loaf pan. This recipe is not only delicious, but it also gives you consistent results. A sourdough bread recipe that will be a favorite for the whole family!
This Sourdough Focaccia Pizza recipe creates a thick, pan-style pizza with a soft, fluffy crust and deliciously crispy edges.
It’s easier than you think… Learn how to make easy sourdough bread recipe for beginners with this simple old-fashioned 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.
Learn how to bake a big and beautiful loaf of real sourdough bread. This formula yields a soft and pillowy crumb perfect for slathering with real butter!
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.
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!
An easy and delicious recipe for Sourdough Discard Pretzels, and a great way to use up some of your sourdough discard!
This sourdough baguette embodies the essence of the French classic with its crispy crust, airy crumb, and rich flavor. Surprisingly simple to make, it’s perfect on its own, spread with butter, or paired with your favorite soup. For optimal results, you'll need a kitchen scale, a baguette pan, and a three-day timeline!
This is a basic sourdough bread that doesn't require kneading or complicated measuring and techniques. It produces a delicious, hearty loaf, perfect for people (like me) desiring a more self-reliant lifestyle.
