With a soft and chewy texture and that classic sourdough tang, each bite will have you wondering why it took you so long to make sourdough bagels! This sourdough bagel recipe is simple and only needs 5 ingredients.
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.
Make irresistible Sourdough Discard Garlic pull-art bread at home. Fluffy, buttery, and loaded with garlic—perfect for any meal or snack!
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 killer homemade sourdough pizza dough that yields incredible flavor and texture yet isn't overly complicated to make? This is your recipe.
Are you craving the delightful aroma of freshly baked bread without the wait? Look no further! This easy same day sourdough recipe will have you enjoying a delicious loaf of bread in just a matter of hours.
Use your sourdough discard to make the most delicious, soft and pillowy naan bread. Since this uses no yeast (only baking powder + baking soda), it can be ready in under half an hour!Makes 8 medium naan breads.
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 hand-rolled sourdough croissants require simple ingredients and only two lamination folds after locking in the butter block. No stand mixer required! They are akin to what you would find at a bakery but with all the benefits of sourdough with a long fermentation.
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.
This Sourdough Focaccia Pizza recipe creates a thick, pan-style pizza with a soft, fluffy crust and deliciously crispy edges.
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.
Flaky, buttery and oh so delicious, this cinnamon honey butter sourdough bread gives Texas Roadhouse rolls with honey butter a run for their money!
It's hard to imagine how to make the original Jalapeño-cheddar bread even better but I urge you to give my simple additions a try. You won't be sorry.
Sourdough pancakes are perfection in a slightly round shape. They’re fluffy, have a fruity taste and are so light it’s super easy to eat a whole batch by yourself!
Sourdough discard pancakes are so easy to make and don't require the batter to sit overnight. These pancakes are buttery, fluffy, and have that wonderful sourdough flavor. Cooked in butter on a skillet, gives these pancakes a beautiful golden brown exterior. Finish it off by topping with your favorite fresh fruit or pure maple syrup.
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.
Tender, sweet and moist, this sourdough banana bread is a favorite of all ages. The combination of sourdough discard and very ripe bananas make this the perfect bread to use up pantry staples and enjoy a delicious loaf of banana bread.
Make this amazingly soft and fluffy cinnamon sugar sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.
A delicious recipe for Sourdough Discard Cinnamon Roll Focaccia - a mashup of two all-time favorites to make a sweet treat!
Flavorful with a little heat, this jalapeño cheddar sourdough bread is delicious. Diced jalapeños and shredded cheddar cheese make this sourdough bread one you'll want to keep making again and again.
Looking for ways to use your sourdough starter discard? We've got you covered with 24 of the best sourdough discard recipes!
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 buttery, rich sourdough brioche loaf is perfect for breakfast ... or anytime really! You can enjoy it in so many different ways and it makes the most incredible French Toast!
a delicious light and airy loaf of sandwich bread, 100% naturally leavened with sourdough
Sourdough discard pizza makes the best pizza with a flavorful, crispy crust and soft, tender middle. Sourdough pizza crust is so easy to make with a little mixing, a short rise and then time to top and bake for family pizza night or when you have company. Restaurant-quality pizza for a fraction of the cost and oh so tasty - use up your sourdough discard and try out this sourdough pizza today!
This ultimate guide to sourdough tips and troubleshooting will answer all of your sourdough FAQs... including what kind of flour to use, reviving a sourdough starter, converting recipes to sourdough, and more.
Sourdough Cinnamon Rolls are so soft, extra fluffy and beyond delicious! You won't be able to get over the sweetness from the cinnamon-sugar filling and luscious cream cheese frosting which perfectly balances the sourdough tang we all love!
This Dutch oven sourdough bread recipe is the easiest way to get a delicious boule of traditional sourdough bread. Perfect for beginners!
