I love these crackers! The best part is how customizable they are. By @teresa_ann_moon on TikTok.

Simply made with sourdough Discard or sourdough starter fed or unfed. Easily halfed for a smaller recipe. Family favorite.

Recipe from @sokoskitchen on TikTok. These were the fluffiest and best tasting muffins. Her recipe called for Greek yogurt, but I substituted with cream cheese. Will be making these again!

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 recipe requires sourdough starter. You can use either discard or active sourdough starter. I usually use my discard!My favorite fruit mixtures include:🍑 Peach + Strawberry🍐 Pear + Blueberry🫐 Blueberry + Apple

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

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.

The best sourdough discard pizza recipe! Recipe by @the.fresh.pursuit on TikTok.

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.

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

We have a famous sour dough bread maker in San Francisco called Tartines Bakery. These are their recipes, I took their class twenty years ago. I still use their original sour dough starter every week, and I remember how much fun it was to make this the first time.I have learned a lot about bread flour since then, and gladly share what works for me in here. 2024 update: the world champion sour dough baguette maker is the Utopie Bakery in Paris. They share their recipe. They add fresh banana and lemon to their sour dough starter when repleneshing. I adjusted my recipe to reflect theirs.

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.