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.

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

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

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

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

makes tasty toast

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?

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

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.