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.
Easy and quick Yogurt Flatbreads, where yogurt and cheese create a mouthwatering treat perfect as a side dish or appetizer.
This is the easiest bread recipe I have in my repertoire, I make it all the time. Mostly because it is a no-brainer recipe and some times because it’s even quicker than going to the store to …
This Dutch oven sourdough bread recipe is the easiest way to get a delicious boule of traditional sourdough bread. Perfect for beginners!
In the quiet corners of countryside homesteads and bustling urban kitchens alike, a humble yet remarkable transformation is taking place: the rise of sourdough bread. Once considered a relic of bygone eras, sourdough has experienced a renaissance among homesteaders seeking to reconnect with tradition and unlock the secrets of wholesome nutrition. This post contains affiliate
Bakery style bagels made with only two ingredients! You probably have all you need in your pantry to make this delicious 2 ingredient bagel recipe. Let me show you this easy recipe the whole family is going to love to eat and maybe even help you prepare!
In my recent post that began my mini series on Ethiopian cuisine, I featured berbere (the post is now updated with a recipe for berbere), an essential Ethiopian blend of spices that explodes with c…
You will welcome all that fall zucchini once you tasted this delicious quickbread.
I have been gluten-free for more than 10 years now and one of the biggest things I missed was sourdough bread! I made my own sourdough starter from scratch and then embarked on making my own gluten-free sourdough. There were many recipes out there that had so many obscure ingredients, and I found myself liking
A beginner sourdough guide that explains sourdough starter and levain; their differences and when to use each one.
This is the easiest 4 ingredient homemade bread recipe. With only 4 ingredients (water, flour, yeast, salt) and no-kneading, you can have fresh bread in your home.
Use sourdough discard to make these soft and delicious zucchini muffins! They're full of whole grains, using spelt and oat flours, and have a nutty crunch from chopped walnuts.
This sourdough bread has chopped dill pickles, pickle brine, and dill mixed into the dough for incredible flavor! Soft crumb, golden crust. Uses active sourdough starter and an overnight cold retard makes this recipe convenient to make.
A couple of weeks ago I found out on Twitter that Dorie Greenspan's brand new book "Around My French Table" had been released earlier than expected and since I had pre-ordered it a long time ago I received my copy a couple of days later. As I opened the cardboard box I could barely contain my excitement. This was like birthday and Christmas rolled into one. I have been a huge fan of Dorie's ever since I first received my copy of "Baking: From my home to yours", and holding her new book in my hands was so much fun. I started flipping through the substantial book, and almost immediately felt overwhelmed. There are so many incredible looking recipes in this book; anything from hors d'oeuvres, to soups, salads, meats and best of all, desserts. I really had a very difficult time to decide which recipe to make first. I mean do you start in the front and work your way through? Do you randomly pick a recipe by closing your eyes and poking your finger on a recipe in the index? I just didn't know which direction to go. Then my youngest son decided to take the book and started flipping through the pages and found this recipe for cheese and chive bread. I guess the picture "did him in" and I don't blame him, it looked scrumptious. After looking over the recipe I knew I had my first recipe to try out. This bread is about as easy as it gets. A two bowl recipe that is literally put together in 10 minutes flat. The recipe starts by measuring flour, baking powder, salt and pepper into a big bowl and whisking them together. In a second bowl, your wet ingredients of eggs, milk and olive oil get a good whisking as well. The wet mix gets quickly incorporated into the dry ingredients before adding in the grated and cubed cheese along with chopped chives and toasted walnuts. The finished batter gets spread into a greased loaf pan and is then ready for the oven. Now this is where this recipe gets tough. I had every single person in our house come into the kitchen during the baking of the bread with their mouth watering and wondering what smelled so incredible. I wish I could bottle this smell, which is simply drool inducing and makes the waiting time for the bread to cool very, very cruel. This bread is so simple, yet absolutely amazing and flavorful. Ms. Greenspan did not disappoint with this recipe either, and I'm excited to be introducing my family to more french inspired dishes. Best of all, in true Dorie fashion many of her recipes have side notes or what she likes to call "Bonne Idee" that will give you further options of how to change up already wonderful recipes. This bread was gone so quickly in our house that the next time I'm making it (and there will be a next time) I'm doubling the recipe! This is a great dish to serve along side a hearty stew or soup, and I hope you'll be giving this one a try and adding some "French flair" to your dinner table as well. Savory Cheese and Chive Bread (adapted from "Around my French Table" by Dorie Greenspan) (Printable Recipe) Ingredients: 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1/2 - 1 teaspoon salt (depending on what cheese you're using) 1/4 teaspoon freshly ground white pepper (or more to taste) 1 pinch of cayenne pepper 3 large eggs, at room temperature 1/3 cup whole milk, at room temperature 1/3 cup extra-virgin olive oil 1 generous cup (about 4 ounces) coarsely grated Gruyere, Emmenthal, or Cheddar (I used Emmenthal) 2 ounces Gruyere, Emmenthal, or cheddar cut into very small cubes (I used Emmenthal) 1/2 cup minced fresh chives or other herbs (or thinly sliced scallions) 1/3 cup toasted walnuts, chopped (optional) Preparation: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter and 8 -x- 4 1/2 -x- 2 3/4 -inch loaf pan. If your pan is slightly larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier. Whisk the flour, baking powder, salt, and white pepper together in a large bowl. Put the eggs in a medium bowl and whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil. Pour the wet ingredients over the dry ingredients and, using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There's no need to be energetic - in fact, beating the dough toughens it - nor do you need to be very thorough: just stir until all the dry ingredients are moistened. Stir in the cheese, graded and cubed, the herbs, and the walnuts, if you're using them. You'll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon. Bake for 35 to 40 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up.
Made with whole-grain spelt flour, this sourdough bread has the most delicious nutty flavor and soft, chewy crumb. The outside is crisp and beautifully golden brown.
Soft, flakey and delicious, these homemade sourdough tortillas are sure to be a hit. This recipe is so simple, using sourdough starter - active or discard, and can even be made days ahead!
There are so many opinions and theories on how to feed a sourdough starter. This is how I feed and maintain mine stress free!
This is my recipe for the best zucchini bread (ever!) using leftover sourdough starter discard. My secret is a specific mixing order which creates the most amazing, melt-in-your-mouth texture every time! Notes & Substitutions Non-Sourdough Version: Just leave it out. No additional adjustments needed. Dairy Free: Use unsweetened almond milk or another plant milk of your choice. Use oil or plant butter to coat the pans. Gluten Free: Use King Arthur Measure for Measure Flour & a GF sourdough starter Pan Sizes: (2 or 3) mini 7 x 3 x 2- inch OR (1) standard 9 x 5-inch
Sourdough artisan bread is what sourdough dreams are made of. Crispy on the outside and soft on the inside. It toasts up to make delicious sandwiches and stays good for days. Learn the art of sourdough with this sourdough artisan bread recipe.
Easy Fall Pumpkin Loaf! Comparable to Starbucks Pumpkin Loaf recipe, but with low sugar and healthy ingredients. Makes a perfect Fall treat!
I am on a huge zucchini bread kick at our house and this one is another winner! I think this might be my very favorite and my family would a...
Sourdough Hawaiian Banana Bread is a moist banana bread packed with all the tropical flavors of the Hawaiian islands. Sweetened with ripe bananas and crushed pineapple, this quick bread is full of crunchy macadamia nuts and chewy coconut. Making this banana bread with sourdough discard not only gives it a slightly tangy taste but makes for an extra tender and delicious crumb.
Soft and hearty Sourdough Oatmeal Sandwich Bread perfect for peanut butter and jelly or turkey sandwiches. Oatmeal porridge keeps bread moist for days.
This White, Rye, and Whole Wheat Sourdough Bread is called Field Blend #1 in Ken Forkish's Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. He says he is using a term from wine making, meaning, he is using multiple varieties of grains (e.g. grapes for wine) to produce a loaf of bread. This is a mixed method bread, in that it combines the use of levain (sourdough) and a bit of yeast, along with a long cold ferment. While rye has been my nemesis forever, this loaf had the ideal ratio of wheat and rye to create an amazingly soft, fluffy, and delicious bread. While I've loved every bread I've baked from the book, I'm pretty sure that this one was one of our favorites. I can attest to the fact that we all kept asking, "who ate the bread?" It disappeared so fast! You will need two days to make this bread as long as you have a freshly fed 80% levain. I usually feed my sleepy levain to get it going on a Friday morning. Then feed the levain again on a Saturday morning. For a version with whole rye, be sure to try the White, Whole Rye, and Whole Wheat version. It's wonderful too. In the afternoon, I mixed the final dough, let it rise, and then shaped the loaves. The loaves rested overnight to be baked on Sunday morning. In 2014 we visited Portland, which was one of my favorite cities. My mission that time was to visit Ken Forkish's Ken's Artisan as well as his restaurant Trifecta. I tried not to seem like a stalker. We had lunch at Ken's Artisan. Mr. Kitchen had a panini, and I had the pork Banh Mi. It was amazing. I'm pretty excited about having visited the mothership. Even though I am NOT a stalker, we then had dinner at Ken Forkish's restaurant Trifecta. The place was amazing. Bread was free but you had to pay for the hand churned butter. The booths were red "leatherette" and the staff was totally hipster, with beards down to there. Of course I had to try their charred maple Negroni! As we were leaving, I mentioned to our server that I was a giant fan of Ken Forkish (still NOT stalking, right?). She told me that he loves his fans, and gave me a "to go" care package of two small baguettes and some of that amazing butter.... xoxo White, Rye, and Whole Wheat Sourdough Bread Adapted from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. Get the book. You will produce breads you never thought you could master. Ingredients Levain 100 g active starter 400 g all purpose unbleached white flour 100 g whole wheat flour 400 g lukewarm water Final Dough 590 g all purpose unbleached white flour 60 g whole wheat flour 150 g white rye flour 590 g lukewarm water 21 g salt 2 g instant yeast 360 g levain Instructions Feed your active starter with the flour and water, stir it to combine the ingredients. Cover with plastic wrap and let it sit for 6 to 8 hours. Mix the flour, wheat flour, rye flour, and water in a large bowl or bucket by hand until just incorporated. Let the dough rest for 30 minutes. Add the salt, yeast, and levain and mix by hand by folding and pinching the dough. Wet your hands to keep the dough from sticking. Cover the dough bucket with plastic wrap. Do four "stretch-and-folds," once every 30 minutes. After that, let the dough continue to rise until the dough is 2 1/2 times its original size, about 3 hours more. When the dough is ready, gently scrape it out onto a lightly floured surface. Divide it into two and pre-shape it into two preliminary boules. Let them rest for about 15 minutes. Again, shape the loaves into boules and place them into proofing baskets that have been dusted with flour. Spray the bread with spray oil, cover with plastic wrap, and place in the refrigerator overnight. The next day, preheat the oven with two cast iron Dutch ovens at 475 degrees F. Remove the loaves from the refrigerator and carefully transfer them to the hot Dutch ovens. Bake covered for 30 minutes, uncover, and bake for another 15 to 20 minutes, until the loaves reach an internal temperature of 205 degrees F. Cool on a wire rack.
I’m so excited to share my go-to classic gluten free sourdough bread recipe with you. This recipe is gluten-free, dairy-free & egg-free and can be used to make sandwich bread in a classic loaf pan or used to make boule french loaves or rolls and easily used for sweet or savory mix-ins. This is our […]
Simple, flavorful, and hearty, this Oil Free Whole Grain Focaccia Bread recipe is a comforting and healthy nod to traditional focaccia bread.
Low-FODMAP Bread Recipe is a tender, delicious loaf bread, great for everyday use: plain, as toast, for sandwiches and more. The dough may even be used for rolls. Gluten-free, Vegan, yeast-free and easy to make. (Potato-free, no gums or mixes.)
