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.

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

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

This dough also works great for pizza.

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

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

I was never a fan of chocolatey bread until I made this. Using a sourdough and long fermentation time gives it great flavor. I love using dark molasses to make it extra dark and to give it more complexity. Eat with good butter for a divine experience ;)The total time is about 18 hours, but it's mostly waiting time:Pre-dough - 12 hoursFirst rising - 2 hoursSecond rise - 3 hoursBake time - 35 minutes

wanted a good homemade sourdough recipe, found this one online before you could even print recipes off the internet.

You make sourdough starter from natural set yoghurt with all purpose floor. Feed it daily for 10 days before using it in bread making. Each serving is about 200 calories.

I work with wheat a lot and bake and cook often. However, there was something that scared me about making 100% whole grain sourdough bread. Whole grain flours are different, because they love water and recipes need more water. At the end, you do end up working with dough that is more wet than your normal flours. I have tried this recipe and I lost that fear. I encourage you to try it. Don't aim for perfection, but rather, aim to learn and to enjoy the process, and have fun.

100 years old mother yeast become so priceless!!