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Sourdough Belgian Waffles – Recipe
You can use your starter in any stage to make these absolutely scrumptious Belgian-style waffles, since they’re really leavened with baking soda and baking powder as a traditional recipe is. However, sourdough waffles and pancakes are a great way to use up discard if you do have to get rid of some during feeding and…
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Flours for Feeding a Sourdough Starter
While there are many resources which insist pretty much anything – from the temperature of the water to the type of crock you use – could stunt your starter, I have years of personal experience to be able to say that this just isn’t true. Like I’ve said before I wholeheartedly believe bread-making has been…
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Hearty Sourdough Multigrain Bread – Recipe
Do you love the sweet and nutty chewiness of a whole wheat loaf of bread, but want to leaven it with sourdough? Look no further. While I use a homemade seed mix, Bob’s Red Mill makes a nut & seed mix that can be added to any bread recipe for a hearty dose of heart-healthy…
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The Lazy Girl’s Guide to Sourdough
This is a perfect way to maintain your sourdough starter without it taking over your life! It spends most of the time in the fridge in a small jar, but it always available if you need it. When baking with it always remember to reserve at least 50 grams of starter to keep it going.
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Rosemary Olive Oil Sourdough – Recipe
In my quest to find a traditional sourdough recipe for this type of bread, I found two things to be true: it is typically made with olive oil, something that I’m not as experienced with in sourdough; and the rosemary is either added to the olive oil to impart flavor, or the dried herb is…
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Sourdough English Muffins – Recipe
Over the past year that I’ve spent honing my home baking I’ve come to one important conclusion: Bread is not as complicated as it’s made out to be. This is especially true when it comes to sourdough! I don’t feed my starter on a regular schedule, rather by what its reaction is to feeding; I…
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Homestead Diary: My First Loaves of Sourdough
This post – the first of what I hope to compile as a series of notes on culinary experimentation – covers my sourdough journey thus far. While I’m still in the beginning phases of sourdough bread making I’ve fed (and killed) many starters, and I’m finally getting the hang of using ferments in my cooking.…
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How to Turn Your Wet Sourdough Starter into a Dry Starter
The beauty of this method is that you only need a small amount of the starter to reactivate for each round of baking you do while it’s in the fridge. As long as it’s not moldy it will be safe and ready to use until you only have a small amount left; this remaining starter…
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How to Make and Maintain a Sourdough Starter
it or leaving it in the fridge over vacation until a thick layer of blackish alcohol forms on the top. With the assistance of a calendar reminder I’ve got a jar of levain just waiting for the weekend baking rush.