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

I challenged myself to create a recipe for pita bread using my homemade raisin bread starter.Be patient rolling out the dough, letting it rise evenly.If the dough doesn't rise properly, open it up with a knife. Recipe by yukina007

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'm into baking bread from natural leaven, but when I tried baking from a liquid starter, it was hard to knead and took too much time. Bread baking is tricky, but by using this moderate amount of bread flour (160 g), which is what they use in my basic cooking class, it will be easier to knead.Using a domestic flour blend (I used "Haruyutaka"), about 60 g of flour was sufficient. Use a tad more in the winter. Adjust the amount of water depending on your bread flour and climate. While you may allow a lot of time for the first proofing, time for the second proofing should be shorter in order for a tasty result. Keep an eye on the dough during the second proofing. For 190°c, about 14 minutes. Recipe by Choco dayo

I wanted to enjoy a simple bread.The proofing time varies depending on the room temperature and the type and strength of the starter used, so please adjust accordingly. Recipe by Panko625

I've been making this for a while.There's a lot of wild yeast on the peel and core of the apple, so don't throw them out. It takes a bit more time to make this in the winter. If you add the same amount of boiled then cooled water as the starter you took out, plus sugar or honey to the remaining starter, let it ferment again and store in the refrigerator, the starter will stay alive for years. You can add 100% apple juice instead of the boiled then cooled water to feed the starter too. In that case, don't add any sugar. If there is only 1/3rd of the starter left, add the abovementioned starter additions, let it ferment at room temperature for 2 days or so, strain and store in the refrigerator. Recipe by Raichi

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

This is an egg yolk-less version of"Sugar-topped Honey Bread With Homemade Yeast". I adjusted the amount of milk used in the dough, and topped the loaf with cinnamon sugar.The kneading and rising terms are guidelines only. Since they will vary depending on circumstances, please adjust accordingly. I have used cinnamon sugar as a topping, but a sugar-only topping is delicious, too.If you wrap the bread with plastic, it will stick to the sugar on the top, so I wrap the sides with plastic and put a piece of kitchen parchment paper on top to prevent the bread from drying out. For 1 18 cm [7.1 in] square pan worth. Recipe by Lesser Panda

I referenced Yuriko Aida's book "Baking Bread with Homemade Yeast--Through the Seasons". Although the author uses only domestically grown wheat, I revised the recipe to more accessible ingredients.You can substitute bread (strong) flour for the whole wheat flour. I use Weck's tulip-shaped 1 liter jar. I recommend it since it's easy to stir the contents. Airtight jars with rubber gaskets are good, but I'm afraid of breakage from fermentation. You can also use a large bottle, or any container and wrap it in plastic wrap. Recipe by Surou

My family loves these wiener sausage stuffed rolls.Let's make them using homemade bread starter (natural leaven). Recipe by Tsuka mama

This is a basic macrobiotic recipe for 100% whole wheat bread using homemade bread starter.I used raisin yeast (see recipe) for this bread.Since it uses liquid yeast, this recipe is quite straightforward.I generally prepare the dough in the evening, and do the second rising, then bake it the following morning.It's also good to add nuts or dried fruit of your choice to the dough. Recipe by Mille=miru

I discovered this on a website I trust! The active wild yeast in bread starter will increase if you let it oxidize! So, if you close with a lid, oxygen won't get to the starter and stop producing yeast and produce alcohol instead.● Don't screw the lid on your jar and mix it up 2 to 3 times a day.● It's easy to keep the starter going, and it will produce more yeast quickly.● Although raisin starter with 20% sugar is best suited for dough that's made directly with the starter or with a sponge, a sugarless starter is best for the liquid sponge method. If you are making a flour based sponge, try a 2 to 1 ratio of water to raisins only in your starter. Recipe by Raichi