Basic sourdough bread

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

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 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

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

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

makes tasty toast

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.

100 years old mother yeast become so priceless!!

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!

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

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.

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

I chose this food since it has a mix of protein and carbohydrates. It is also really good for the taste and simple to make.Moreover, the use of sourdough bread contains a variety of vitamins and nutrients, making it super beneficial for your day-to-day health.Calories per serving:Sourdough bread = 120Cheddar cheese (1 slice) = 113Scrambled eggs = 91Smoked beef (1 slice) = 37Total = 361

Nothing but flour, water, salt, and locally sourced microorganisms.Don't worry too much about the measurements and times and such. If you sweat the details, you might get frustrated or intimidated. And then, all is lost.It is the simplest of foods. Just keep an eye and it will arise as if by accident. But it will take patience and persistence to master. Don't get discouraged if your starter dies, or if your first loaf is a bit of a brick, just keep at it.

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.

This is very easy and simple bread!

We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning.

Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.

Kabocha squash is my favorite winter squash due to its complex sweetness and creamy texture, but recently it has given me hard time to digest. As a result, I turn it into a very delicious sourdough bread feast! In a pandemic where dry yeast is out of stock, why not make one sourdough starter for healthy bread?

This may seem like a lot of work, but it is well worth the effort, I make one loaf a week and it is usually gone within 5 days!! It is light and fluffy not thick and heavy, that is if you follow the directions exactly as I have stated. If you have any questions please ask!!!

:hungry

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.

Very soft sourdough bread with stylish angel shape.Use a hint of dry-yeast enable to cook faster:)

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

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