🖨️ Print post Two and one-half years ago I began my quest to make the best loaf of sourdough bread for my family. My daughter was suffering from […]

This is a lovely recipe for sourdough that uses half whole wheat flour and half white flour. It's a small batch recipe that is delicious and simple!

Half whole wheat sourdough artisan bread is the ideal recipe to start adding more whole grains into your sourdough. With a perfect balance of half whole wheat flour and half bread flour, this recipe amps up the nutrition and flavor in your sourdough bread.

Looking for a new way to enjoy homemade bread? Try this flavorful dukkah sourdough bread. It's a unique spice blend that will transport your senses.

This Easy Homemade Half Whole Wheat Bread recipe gives you a soft yet sturdy loaf of delicious bread that's easy to slice and is perfect for sandwiches and toast!

A few months ago, I wrote a post about how music taught me to bake bread. Since that time, sourdough baking has wormed its way into our everyday life. I bake bread two or three times a week; sometimes I’ll include sourdough in pancakes, crackers, tortillas, pie crust, or even cake. Partially it’s thanks to […]

100% whole wheat sourdough artisan bread recipe that works well with freshly ground flour or flour from the grocery store. A flavorful loaf with a soft crumb make this a healthy and delicious whole wheat sourdough recipe.

This sourdough naan bread recipe has two method options: oven-baked and cooked in a cast iron skillet. No yeast is required, and it's easy!

Our family traveled to Spain this past Spring, and Sevilla was our favorite city on the trip, we were there during Semana Santa. We particularly enjoyed the Tortas de Aceite- yeast-leavened olive oil wafters laced with sesame and anise. This version is a little different than the standard torta in that it is leavened with sourdough and uses star anise instead of anise seed. A view of the courtyard in Sevilla's Alcazar, the Royal Palace. Tortas de Aceite Recipe Levain Baker's % Sourdough starter, 60% hyd.6g Total flour200g KAF AP30g White flour100% Water, room temp18g Hydration60% Salt0.7% Main Dough Levain flour10% Unbleached AP, 10% protein180g Sugar6% Sesame seeds, toasted1Tb + 3/4 tsp Olive oil27% Sugar1 Tb Salt1/4 tsp Water, room temp108g Levain32g Olive oil54g Topping Star anise1 piece Granulated sugar2 tsp + 2 Tbs Night Before:Mix levain, allow to ferment ovenight at 68-70F. It should rise but not yet be fully mature. Next Morning:Weigh flour into mixing bowl and coat a 3-4 cup bulk ferment container with olive oil.Use spice grinder to grind toasted sesame seeds, salt and main dough sugar until fine. Stir into flour.Add 32g levain (the rest is for perpetuating the culture), water and oil to the flour mixture and mix until combined, then knead by hand about 10 minutes.Transfer to oiled container and cover. Ferment until dough has doubled, about 5 hours at 81F.Using olive oil to grease work surfaces and dough, stretch and fold 3 times in first 3.5 hours, then allow to rise. Ready when rounded peak reaches a little past 2 2/3 cups. Afternoon:Divide and pre-shape into 12 rounds. Place on oiled sheet pan and rest one hour, covered.In spice grinder, grind star anise with 2 tsp sugar until fine, then scrape into bowl.Preheat oven to 450F, placing rack in middle of oven. Prep a half sheet pan with silpat or parchment.Spread 2 Tbs granulated sugar on a plate.Flatten dough balls slightly, then sprinkle the top with 1/4 tsp of the anise-sugar mixture. Spread mixture over dough disc with fingertip.Shape six discs into pizza-like tortas about 3 1/2 inches in diameter, then turn face down in sugar plate to coat with sugar. Place six tortas on one half sheet pan and bake 8 minutes, then rotate and bake 3-5 more minutes, until nicely caramelized.Repeat with remaining six tortas. Editing to add notes: Don't be tempted to add the anise into the main dough- it has potent anti-bacterial and anti-fungal qualities and will kill off every discernable trace of sourdough culture (did this with my first go at these).These re-heat and re-crisp beautifully in the toaster. Dough Rounds: Flattened Discs with Anise-Sugar Mixture: The Shaped Tortas: Plaza Nueva at Sunset: Sevilla's Cathedral: Torta Crumb:More Tortas: Looking for Tapas:

Hello all. Sorry to keep you all waiting so long for the recipe. Got caught up with some work at home. Omg!! Got few more half drafted posts that was supposed to be uploaded...

A flavorful—and wholesome—loaf of sourdough bread with whole spelt, whole rye, and whole wheat.

This rustic multigrain bread filled with good stuff like whole wheat and rye flours, flax seeds, oats, and bulgur wheat is both hearty and delicious!

Half whole wheat sourdough artisan bread is the ideal recipe to start adding more whole grains into your sourdough. With a perfect balance of half whole wheat flour and half bread flour, this recipe amps up the nutrition and flavor in your sourdough bread.

An overnight sourdough culture is baked into a rustic loaf of bread made with white and whole wheat flours.

Bake the best honey whole wheat bread recipe for a delicious loaf of sourdough bread perfect for sandwiches and school lunches.

Everything you need to know about making sourdough bread from scratch.