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.

This is an attempt at recreating a recipe from Bread by Us, a bakery in Ottawa. (originally posted on their Instagram account 2020/Apr/03). While the original seems a little short on detail, we managed to fill in the blanks well enough to get good results first time. This is mainly an attempt to record those blanks so that we can repeat this in future.

This recipe right now is for personal reference while I'm working on breadmaking - there are plenty of great online sources regarding creating a sourdough starter, baker's percentages/ratios, how to perform stretch-and-folds, etc that I may link later.

This is great for the holidays or just to have if you have a sweet tooth 😊

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

These are simply so good and just as delicious as fried doughnuts. This is a keeper for all your doughnut cravings and they go well with pretty much any toppings or stuffings. They do take a while to make as they are yeast doughnuts but they are more than worth it.If using active dry yeast, add to the wet ingredients and let sit for about 10 minutes before adding to the dry ingredients.Also, I made these in the evening so excuse me for the bad camera quality.

Sometimes I get obsessed with one ingredient for awhile. Lately, it's sourdough starter. A little bit of natural SF airborne yeast adds a little extra to all kinds of baked goods.

Recipe by @sydchastain on TikTok. This recipe turned out amazing!