Putting the time into baking your own Gluten-Free Sourdough Bread is totally worth it. To be able to bake a fresh loaf of bread for anybody to eat, no matter what their dietary restrictions, is a beautiful skill to have.
Delicious cold ferment sourdough loaf!
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!
This sourdough Chicken Pot Pie is a twist on your favorite classic meal. It is filled with fresh vegetables and homestyle flavors and topped with a fluffy, buttery crust that you won't even know is sourdough!
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.
This Gluten-Free Sourdough Pizza Crust requires just six ingredients, 10 minutes, and one bowl needed to mix up the dough! This easy pizza crust recipe is also vegan, and couldn't be easier to make.
The fluffiest pancakes you'll ever eat, made with your sourdough discard. Create a waste free sourdough routine by making these pancakes with your discard.
Learn to make the softest sourdough naan flatbread! Naan really is best naturally leavened and homemade, fresh out of the cast iron skillet.
These fluffy sourdough banana pancakes bring all the warm goodness of banana bread to the breakfast table, and are made with sourdough discard. Top them with sliced bananas, chopped pecans, and real maple syrup for the perfect breakfast.Curious how to make a sourdough starter? Check out my How to Make a Sourdough Starter guide. Sourdough has many health benefits and can be used to make everything from sourdough sandwich bread to sourdough crepes. It's been a huge part of my journey to nourishing myself and my family.
These naturally leavened bomboloni (doughnuts) are incredibly light and delicious. You've never had doughnuts like these!
Use your sourdough starter to have light and fluffy sourdough pancakes any time!
**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night What you need to make this recipe...: ...a sourdough starter. Ideally, you want to use your starter 4 to 6 hours after you feed it, when it has doubled in volume and is very bubbly and active. You can build a starter from scratch in just about 1 week. Or you can buy one. Here are three sources: Breadtopia King Arthur Flour Cultures for Health ...time. Once your starter is ready to go, this recipe requires an initial 6 - 18 hour rise, followed by at least 6 hours in the fridge or up to 3 days. Timing/Schedule: The more I make sourdough, the more I realize that the timing of each bake depends so much on the time of year and the temperature of my kitchen. In the summer, because it is warm and humid, the first rise (bulk fermentation) of all my sourdoughs takes between 6 - 8 hours; in the winter it will take longer, 10 to 12 hours. It is best to rely on visual cues. For the bulk fermentation, you want the dough to double or less than double: I now end my bulk fermentation when the dough has risen by 50% to 75% in volume. This is why I cannot recommend using a straight-sided vessel (as opposed to a bowl) enough. It makes gauging the first rise easier. If at any point you are worried the dough will over-ferment — say, for example, the bulk fermentation is nearly complete but you are tired and want to go to bed — stick the vessel in the fridge and pick up the process in the morning. (Note: If your dough rises above double, don't despair ... my dough has tripled in volume during an overnight rise, and the resulting dough still had plenty of strength and spring.) Schedule: I like mixing this dough in the evening, performing 4 stretch and folds before I go to bed (if time permits), then letting the dough complete its bulk fermentation at room temperature (68ºF) overnight or in the refrigerator (especially in the summer, when my kitchen is much warmer). In the morning, it's typically ready to be portioned (if it rose at room temperature), transferred to quart containers, and stashed in the fridge. If I had let my dough spend time in the fridge for the bulk fermentation, I remove it in the morning, and let it complete its bulk fermentation at room temperature. Once complete, I portion the dough and stash it in the fridge. Sometimes I'll use the dough that same evening; sometimes I'll use it the following day or the next. I encourage using the dough within 3 days. In short: If you want pizza for the weekend, mix your dough on either Wednesday or Thursday. 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. Water: If you live in a humid environment or if you are making this on a particularly humid day, consider starting with less water, such as 335 grams of water, which will bring the hydration down to 70%. This amount of water will still produce a light airy crust but the dough will be more manageable. Flour choice: Due to supply issues, I've been making this recipe with all-purpose flour, and it works beautifully. You absolutely can use bread flour or tipo 00 flour if you can get your hands on either. If you can't, know that all-purpose (unbleached) flour works great here. If you use 00 flour, you'll likely need to reduce the amount of water. I would start with 350 g, and adjust moving forward based on your results. Favorite Pizza-Making Tools: Baking Steel Pizza Peel Parchment Paper: I bake my pizzas on parchment paper on my Baking Steel. Parchment allows for easy transfer from peel to steel. Cast Iron Skillet: If you do not have a Steel or stone, you can use a cast iron skillet. Rub a half teaspoon of oil over its surface, transfer a stretched dough round to the skillet. Top as desired. Bake at 450ºF for about 15 minutes. Quart Containers for storing dough
Create a tasty loaf of sourdough bread at home that even people with Celiac Disease can enjoy.
The most light and fluffy sourdough pancakes recipe.
Don't discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.
