The Food Nanny
Everything you need to know about making sourdough bread from scratch.
With just water and flour, you can make your own sourdough starter for all your homemade bread recipes!
If you're new to making sourdough bread, you're bound to run into a few issues at first, especially if you're not experienced with sticky dough. Perhaps your sourdough is too sticky when you start working
Learn how to make your sourdough more sour depending on your personal taste. You'll learn what makes sourdough sour and how to make your sourdough tangier.
Learn how to feed your sourdough starter to keep it healthy and happy! Here are instructions on how to feed starter by weight, or by volume measurements. Included are tips on how often to feed it, flour options, and also the importance of temperature.
This step-by-step guide will walk you through making your own homemade Italian sourdough starter. Learn how to make Lievito Madre with this detailed recipe and become a pro at breadmaking!
Learn how to make your very own sourdough starter with this easy and beginner friendly sourdough starter recipe. You'll be making delicious, artisan, sourdough bread (and lots of other recipes) in no time! Have you heard the buzz around sourdough? Are you fascinated?! I was, and still am. I've had my homemade starter for about
Sourdough starter not rising? Don't worry! Find solutions, tips, and tricks to overcome common issues and revive your starter's rising power.
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.
How do you know when your sourdough starter is ready to bake with? Sourdough starter ready to bake when it is doubling consistently.
This quick and simple sourdough discard bread is soft and fluffy. Perfect for sandwiches, toast, and anything else you can dream up. JUMP TO RECIPE We have added sourdough to many of our traditiona…
These deliciously addictive sourdough discard crackers are quick and easy to make. The perfect solution for your leftover discard!
Learning how to stretch and fold sourdough bread dough is the key to sufficient dough strength to avoid sticky dough and easy shaping.
I think it’s a new trend now to bake a 100% semolina sourdough. So many loaves appear on my Instagram feed from different bakers lately. Of course I wanted to give it a try. Was kind of scary, beca…
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 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.
Feeding your sourdough starter is an important part of sourdough baking. Learn how to do this properly with these ten tips!
You can make a variety of breads and baked gooods using an Amish Friendship Bread starter as the base.
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!
It’s easier than you think… Learn how to make easy sourdough bread recipe for beginners with this simple old-fashioned recipe!
Here are my best tips for reviving your sourdough starter, even if it's been in the fridge for a long time!
