When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.The method is the same whichever starter liquid you use! I used raisin starter this time.Add the same amount of starter liquid and flour.You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

I used to be the president of my tea ceremony club, so I love matcha. My friend suggested adding candied lemon peel, so I used sourdough starter to make biscotti that my friend and I both like.Don't over-blend in the food processor!If you cover the opening with plastic wrap before switching the processor on, the flour won't go flying all over the place.I like long thin biscotti, so I roll the dough out pretty thinly before baking. Please roll out to the thickness and shape you prefer.(Adjust the baking temperature and time to your oven. ) Recipe by suzu-ren

Because I thought I wanted to eat some easy to eat sweet hardbread.Those who ferment on a bread mat find it difficult to twist the bread.When you don't have any chestnut flour please use all purpose flower in its stead.In that case, if you roll it up with chestnut paste it's delicious! Recipe by suzu-ren

We have a famous sour dough bread maker in San Francisco called Tartines Bakery. These are their recipes, I took their class twenty years ago. I still use their original sour dough starter every week, and I remember how much fun it was to make this the first time.I have learned a lot about bread flour since then, and gladly share what works for me in here. 2024 update: the world champion sour dough baguette maker is the Utopie Bakery in Paris. They share their recipe. They add fresh banana and lemon to their sour dough starter when repleneshing. I adjusted my recipe to reflect theirs.

This method is to use up starter discard (when you don't feel like making bread) and leftover rice.

Making your very own sourdough is super duper easy and you need only 2 ingredients - whole grain flour, in this case rye flour, and water. The third ingredient is time ;) The process involves only mixing together the same amount of flour with the same amount of water (by weight) and waiting a couple days.Note: I recommend a weigh scale for easy and accurate measuring but it's not necessary. FYI: When I measured out 100 g of rye flour, it was about 9 1/2 level Tablespoons, so you can use that amount each day if you don't have a scale.

I discovered that bagels made with natural bread starter or leaven came out shiny and smooth, and I wanted to create a recipe that really worked and made delicious bagels!Please adjust the baking time and temperature depending on your oven.Rising times vary depending on the season, so look at the dough to see when it's done rising! Recipe by Bakerykoro

I don't like hard bread... but I really love french breads where you can taste the wheat. That's why I decided to make a soft version.Adjust the water content of the bread starter to control the texture of your bread. Recipe by moss green 7

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