Sourdough bread is a newer bread that i learned to make by trial and errors but I'm getting better by the day

Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

Credit to Ben Starr. The recipe use dutch oven to bake the bread and assume you already have a starter

This dough also works great for pizza.

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.

Very soft sourdough bread with stylish angel shape.Use a hint of dry-yeast enable to cook faster:)

After making natural yeast, I try to make this one! Love the crust and crumb! So tasty: fluffy and airy! Recipe adapted from Foodbod Sourdough.#mycookbook

I wanted to use up the rum-soaked fruits that I bought for Christmas.I used mixed fruits soaked in rum, but you could use rum-soaked raisins. You could make your DIY version by soaking the raisins in a container for at least a day in rum. (If your raisins are oil-coated, wash with water and pat dry before soaking.) Recipe by Dokintan