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.
If you are new to sourdough or have been frustrated by it, you might like to learn about these 9 sourdough secrets and myths.
Sweet, delicious sourdough apple quick bread is moist, tender and delicious. Made with three types of apple - apple cider, applesauce and freshly grated apples, you're going to love this delicious sourdough quickbread!
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.
These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
Fall is here and with it comes everything pumpkin spice. I’ve never ventured into doing add-in flavors to my sourdough bread before, but I was feeling adventurous and decided to try my hand at a sw…
You just found your new favorite sourdough discard cookie recipe! Sourdough snickerdoodle cookies are remarkably soft, chewy, and sweet. Added sourdough discard makes these cookies oh so chewy, and adds a slight tang that makes them irresistible.
This easy sourdough flatbread recipe is perfect for a sourdough beginner. This quick easy flatbread can be used to pair with all kinds of soups, to make pizzas, or to smother in hummus.
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
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!
In this blog I'm sharing how to start a sourdough starter from scratch with just two simple ingredients; flour and water.
A blog dedicated to helping you master the art of sourdough bread with ease and simplicity at the forefront.
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!
Enjoy these soft, fluffy sourdough hamburger buns at your next summer BBQ, or use them to
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.
This simple recipe for Easy Sourdough Breadsticks makes buttery, garlicky, and chewy breadsticks that are completely addictive! It is the perfect complement to a soup, salad, or any meal you'd like.
This quick and easy sourdough discard sandwich bread will give you soft and squishy white sandwich bread that makes the perfect sandwich.
The most light and fluffy sourdough pancakes recipe.
These soft and ripable sourdough garlic knots are brushed in a roasted garlic butter sauce, making them the perfect side for any pasta dish or pizza night. The best part of this recipe as that the dough can be made in the morning and ready to bake by dinner.
Are you looking for sourdough add-ins that will take your sourdough bread to the next level? From jalapeno cheddar to chocolate these 21 sourdough flavor ideas are sure to be household favorites!rn
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.
