Simple sour dough bread

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

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 dough also works great for pizza.

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

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

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

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.

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.

makes tasty toast

Floorbaked sour dough bread baked on a hot pizza stone or ceramic tile gets fluffier and has a softer crust than when I bake the same bread in a breadform. Since the stone gets very hot, I use a handmade pizza peel to slide the dough onto the stone, see below.

100 years old mother yeast become so priceless!!

Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making

Probably the easiest sourdough bread to make and it tastes awesome!

Sourdough rye is so delicious because I use two step whole day fermentation. Delicious food only yield in patience.

Nhà mình hay tự làm các loại bánh cũng như nấu bánh đa, miến để ăn sáng tại nhà! Món bánh mỳ này đặc biệt làm từ các loại bột ngũ cốc rất giàu dinh dưỡng và thơm ngon! Công thức này mình học từ chị Hải Hạnh, thành công ngay từ lần đầu! Cám ơn chị rất nhiều! ❤️❤️❤️👍👍👍#ansach

I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry!

Sourdough makes this bread so moist, rich, and delicious. It is great for breakfast, snack, or dessert.

This dough is wetter than those without adding mashed potatoes making the final bread moisture than my other sourdough Spelt bread.

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

Asian yam, also called Asian sweet potato, is one of the ingredients I can't live without it. Always ready at hand for making literally everything from bread, porridge, to soup and stew. It can even turn into dehydrated yam strips for the most heathy snack. Spelt is also my favorite ancient grain, slightly sweet after long fermentation.

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

A dense yet moist type of bread,With a slight tangy taste like sourdough,Relatively simple to make.#RealBreadWeek

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