I used to be the president of my tea ceremony club, so I love matcha. My friend suggested adding candied lemon peel, so I used sourdough starter to make biscotti that my friend and I both like.Don't over-blend in the food processor!If you cover the opening with plastic wrap before switching the processor on, the flour won't go flying all over the place.I like long thin biscotti, so I roll the dough out pretty thinly before baking. Please roll out to the thickness and shape you prefer.(Adjust the baking temperature and time to your oven. ) Recipe by suzu-ren

I love black baguettes. They taste so good made with natural leaven.I also have a yeast version of black baguettes as well. See. Recipe by Panko625

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

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.

Making your very own sourdough is super duper easy and you need only 2 ingredients - whole grain flour, in this case rye flour, and water. The third ingredient is time ;) The process involves only mixing together the same amount of flour with the same amount of water (by weight) and waiting a couple days.Note: I recommend a weigh scale for easy and accurate measuring but it's not necessary. FYI: When I measured out 100 g of rye flour, it was about 9 1/2 level Tablespoons, so you can use that amount each day if you don't have a scale.

This method is to use up starter discard (when you don't feel like making bread) and leftover rice.

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

It's surprisingly easy to make your own sourdough, and essential if you want to bake good rye bread! As with all things bread-related, all you need is a few ingredients, and time.

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.

🍪🍪🍪 cookies timeWe are using sourdough starter, a natural yeast known also as sourdough starter and lievito madre