Back in the day, my family and I were used to store bought bread. And sourdough bread at the time was just…..well….too sour! But as …
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.
Easy instructions for cultivating your own wild yeast and bacteria strains to make a 100% hydration sourdough starter. This process takes at least fourteen days to complete so plan accordingly. You will end up with a baby sourdough starter that can be used for baking breads, cakes, tortillas and more!
This recipe uses various techniques to reduce the sourness of your sourdough bread. It can take some experimenting to get the flavor you prefer, but this is a great starting point. Check out the tips in the post for other ways to reduce the sourness of your sourdough bread.
Sourdough bakers often complain about their bread having too dense a texture. It was certainly a problem I had when I first started to bake …
Rich, and chewy with an irresistible shiny top, this Sourdough Brownie recipe is pretty darn close to perfect. Sourdough discard adds a delicious tang that makes this ultimate chocolate treat even more satisfying.
Have you tried baking sourdough bread time and time again... only to end up with small, dense, hard loaves? Maybe your starter just wasn't ready. Here are some sourdough troubleshooting tips -- and how to know when your starter is strong enough for bread-baking!
If you are new to sourdough or have been frustrated by it, you might like to learn about these 9 sourdough secrets and myths.
The most common complaint with sourdough foods is that the more choosy of our family members don't care for a sour flavor. Did you know that sourdough does not have to be sour? These six tips will help you ensure that your sourdough baked goods are pleasantly tangy, rather than overly sour -- or perhaps not sour at all! [by Wardee Harmon]
These deliciously addictive sourdough discard crackers are quick and easy to make. The perfect solution for your leftover discard!
Experience the bold tang of sourdough in this easy recipe for extra sour sourdough bread. This recipe is for you if you love that really deep, tangy sourdough flavor that only comes from a long, cold fermentation period.
17 easy ways and tips for making your homemade sourdough bread less (or more) sour while still preserving its delicious tangy flavor.
Use your sourdough starter to have light and fluffy sourdough pancakes any time!
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 Basic Sourdough Starter Guide is actually very comprehensive and will help you create, maintain and use your own sourdough starter at home.
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.
If you are new to sourdough or have been frustrated by it, you might like to learn about these 9 sourdough secrets and myths.
The fool-proof method to get a perfect loaf of sourdough bread every time! Beginner-friendly sourdough bread recipe & tips...
Learn how to start a sourdough starter, step-by-step. Then use any of the recipes provided to fill your pantry with healthy, freshly baked sourdough bread.
Spelt flour tortilla’s These simple 5 ingredient spelt tortilla’s are easy to make and taste way better than store bought! It’s important to know what…
Gluten Free Perogies | Gluten Free Perogie (Pierogi) Recipe | Learn How to make Gluten Free Perogies with Sour Cream
Feeding your sourdough starter is an important part of sourdough baking. Learn how to do this properly with these ten tips!
Back in the day, my family and I were used to store bought bread. And sourdough bread at the time was just…..well….too sour! But as …
Learn how to convert any recipe to sourdough. You will love the added health benefits and complex flavors of all your favorite recipes.
Use excess sourdough starter discard to make the best, easiest homemade small batch sourdough pizza dough to make an airy and chewy sourdough pizza crust.
Tips and advice for the care and feeding of a sourdough starter, including how to maintain it, and how to revive neglected starter.
The best sourdough waffles use a sourdough starter!
The easy guide to feeding sourdough starter
This recipe uses various techniques to reduce the sourness of your sourdough bread. It can take some experimenting to get the flavor you prefer, but this is a great starting point. Check out the tips in the post for other ways to reduce the sourness of your sourdough bread.
Here are my best tips for reviving your sourdough starter, even if it's been in the fridge for a long time!
One common problem that many sourdough home bakers have is that their bread crusts are too hard. If the inside of your bread is coming …
This sourdough pizza dough is naturally leavened and made with a combination of Type "00" flour and high-protein bread flour. It produces a delightfully chewy and crisp, yet tender crust with that signature sourdough tang. This recipe yields three (10-inch) pizzas, but can easily be doubled. The dough can be prepared up to 24 hours in advance, see the recipe notes below for more detailed make-ahead instructions. Below the pizza dough recipe you'll find my go-to formula for a classic Margherita-style pizza using our favorite homemade pizza sauce. It will become an instant favorite. Feel free to use this recipe as a base and mix up the toppings as desired.
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.
