Here are my best tips for reviving your sourdough starter, even if it's been in the fridge for a long time!
Feeding your sourdough starter is an important part of sourdough baking. Learn how to do this properly with these ten tips!
The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free and vegan sourdough of your life!! A few equipment notes... A kitchen scale is a must-have! I don't share volume measurements for the lack of accuracy. I use a banneton basket for all my bread proofing. You can also use a bowl and a clean towel. A stand mixer is not necessary, but helpful in mixing together your dough. See underneath the recipe card for links to all of my favorite sourdough-making equipment! 4/28/2021 Note: I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced!
Here are my best tips for reviving your sourdough starter, even if it's been in the fridge for a long time!
Sourdough baking can seem complicater. Understanding the hydration of the dough and knowing how long to prove it at room temperature is very important, among many other things!
The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free and vegan sourdough of your life!! A few equipment notes... A kitchen scale is a must-have! I don't share volume measurements for the lack of accuracy. I use a banneton basket for all my bread proofing. You can also use a bowl and a clean towel. A stand mixer is not necessary, but helpful in mixing together your dough. See underneath the recipe card for links to all of my favorite sourdough-making equipment! 4/28/2021 Note: I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced!
Achieving the perfect dough can be hard at the beginning. "Why is my sourdough dough so sticky?" is a common question - and I have answers for you!
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 …
The easy guide to feeding sourdough starter
Here are my best tips for reviving your sourdough starter, even if it's been in the fridge for a long time!
Sourdough starter not rising? Don't worry! Find solutions, tips, and tricks to overcome common issues and revive your starter's rising power.
Everything you need to know about how to make a sourdough starter, how to maintain it, fix problems, and yes that smell is normal!
The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free and vegan sourdough of your life!! A few equipment notes... A kitchen scale is a must-have! I don't share volume measurements for the lack of accuracy. I use a banneton basket for all my bread proofing. You can also use a bowl and a clean towel. A stand mixer is not necessary, but helpful in mixing together your dough. See underneath the recipe card for links to all of my favorite sourdough-making equipment! 4/28/2021 Note: I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced!
You can learn to make delicious sourdough bread your whole family will enjoy! Our simple step by step recipe, and helpful tips and tricks, will make it easy to bake the best loaf of sourdough bread.
Sourdough discard pasta is so much better than store bought pasta. Soft yet sturdy, discard pasta is made with your sourdough starter's discard and will soon become a favorite recipe. Learn all the tips, tricks and keys to perfect sourdough pasta. Delicious plain and gobbled up quickly when paired with a simple sauce.
Using freshly milled flour in you sourdough baking amps up not only the flavor but the nutritional value of the bread.
6 sourdough tips will help you get clarity on the steps, feeding schedule, and discard to be able to relax and enjoy your sourdough journey.
Here are my best tips for reviving your sourdough starter, even if it's been in the fridge for a long time!
A comprehensive, easy to follow, step-by-step guide for troubleshooting your sourdough starter (without losing your mind).
The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free and vegan sourdough of your life!! A few equipment notes... A kitchen scale is a must-have! I don't share volume measurements for the lack of accuracy. I use a banneton basket for all my bread proofing. You can also use a bowl and a clean towel. A stand mixer is not necessary, but helpful in mixing together your dough. See underneath the recipe card for links to all of my favorite sourdough-making equipment! 4/28/2021 Note: I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced!
Sourdough discard pasta is so much better than store bought pasta. Soft yet sturdy, discard pasta is made with your sourdough starter's discard and will soon become a favorite recipe. Learn all the tips, tricks and keys to perfect sourdough pasta. Delicious plain and gobbled up quickly when paired with a simple sauce.
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.
Never waste another slice of sourdough! Learn how to freeze sourdough bread to enjoy at a later date with this complete guide.
"Why, oh why, can't I just bake a loaf of lighter, less dense sourdough bread?" This is something that every sourdough baker faces...including me. Watch, listen, or read for my 11 tips for less dense sourdough bread!
The easy guide to feeding sourdough starter
Sourdough baking can seem complicater. Understanding the hydration of the dough and knowing how long to prove it at room temperature is very important, among many other things!
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!
Understand sourdough bulk fermentation with this detailed guide. Learn signs when bulk fermentation is complete and when your dough is under or over-proofed.
Discover the 4 main types of sourdough starter, from liquid to stiff, and how factors like flour, yeast, and hydration create distinctive sourdough breads.
Learn how to convert any recipe to sourdough with a few easy tricks. Eating healthy fermented grains doesn’t have to be challenging.
Creating your own rye sourdough starter from scratch is a rewarding process, and it's a whole lot easier than you may think. Here's how to do it.
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]
Sharing all the tips and tricks I learnt as a sourdough starter newbie creating my own sourdough starter for the first time. Plus recipes for using those discards!
The Gluten-Free Sourdough Bread Guide to help you make the best gluten-free and vegan sourdough of your life!! A few equipment notes... A kitchen scale is a must-have! I don't share volume measurements for the lack of accuracy. I use a banneton basket for all my bread proofing. You can also use a bowl and a clean towel. A stand mixer is not necessary, but helpful in mixing together your dough. See underneath the recipe card for links to all of my favorite sourdough-making equipment! 4/28/2021 Note: I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced!
This overnight sourdough bread is the perfect recipe for beginners or experienced bakers. Simple to make and requires a long proof overnight in the refrigerator. This method gives the loaf a richer flavor and softer texture. Once you make your first loaf of sourdough, there is no going back!
