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.
How to strengthen sourdough starter for better bread baking. Learn tips to boost starter maturity and activity for perfect, pouffy loaves.
Understanding how long to proof my sourdough before baking it took me some time to get the hang of. I wished that there was a …
A foolproof method for making sourdough bread, mixed in your stand mixer. No folding or complicated shaping needed!
In this guide, I'll show you my tips and tricks to bake sourdough bread at high altitude so you get a crunchy, crispy crust and a fully baked loaf.
Bake a delicious sourdough bread with this easy beginner recipe, full of tips and videos so you can get a good loaf on your first try.
Tender, spongy and full of flavor this Sourdough Discard Focaccia is easy to make and is perfect for beginners and pro sourdough bakers.
**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
Homemade einkorn sourdough sandwich bread is a delicious loaf made with fluffy sourdough, crisped to perfection in the oven. Whip up this recipe the day before and enjoy benefits of long fermented bread made with einkorn flour.
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!
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.
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!
Delicious, soft and buttery sourdough biscuits
Sourdough pizza crust has never been easier! This pizza crust has all the flavor of a long fermented sourdough crust without the long wait time! If you like a thick crust, this is the pizza dough for you!
These are the perfect hamburger bun for your grilling and sandwiches! Make them up the same day and enjoy how soft this enriched dough sourdough hamburger bun is! You can sprinkle them with sesame seeds before they are baked for that traditional look.
Rather than being strengthened by hand, this loaf is strengthened using a stand mixer. Since this dough has a hydration of 70%, medium to high speeds on the stand mixer are necessary to develop the gluten effectively. This can be questionable for some, and it is important to always use caution when trying this technique for the first time. The key to success here is proper strength + proper fermentation. With one or the other out of balance, the loaf will not turn out properly. All in all, this loaf can be mixed and kneaded in just twenty minutes time, meaning the bulk of the work is completed rather quickly, leaving you time to relax now and enjoy delicious bread later.
This easy recipe for sourdough granola can easily be tailored to suit your taste preferences and ingredients you have on hand.
A crisp and flakey crust for meat, veggies, and even sweet treats, made with that excess sourdough discard!
It's time to cook up some pizza! And not just any pizza... Sourdough Wholegrain Spelt Pizza: One that is not only incredibly tasty, but gives you all of the ancient grain's nutrients and is good for your tummy. That's gotta make you smile, right? I always smile when it's pizza day i
Making a 100% whole wheat sourdough sandwich bread has been on my baking bucket list for a long time. With cookbook recipe testing finished, the time was finally right! Although this loaf took many, many trials, I am pleased with how wholesomely delicious it turned out! While I often replace about 30% of the flour […]
This sourdough bread recipe is the ultimate guide to making your own sourdough bread! You'll be amazed by the tangy flavor, beautiful chewy crust, and perfect texture. And don't forget the printable checklist! Also, see our FAQ if you are having any problems.
This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!
