Sourdough recipes - 8 recipes
Top rated Sourdough recipes
Sourdough Baguettes - Sandwich Rolls
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By Foodiewife, A Feast for the Eyes
This sounds kinda silly, but I kept my sourdough starter (that I bought from King Arthur Flour) fed and kept in my ...
- 1 1/4 cups lukewarm water
- 2 cups sourdough starter, about the consistency of thick pancake batter; fed, or unfed*
- 4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon instant yeast (I use SAF instant yeast)
- 1/2 teaspoon Ascorbic Acid** (I use LorAnn's brand from King Arthur Flour)
- 4 teaspoons vital wheat gluten (I order from King Arthur Flour)
- 1 egg yolk lightly beaten with 1 tablespoon water, for glaze; optional
- Pizza seasoning, sesame seeds, artisan bread topping, or anything else you think might be good; all optional
- If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.
- The Ascorbic acid gives a nice little "bite" of sour dough flavor. I order mine online.
SF Sourdough using Carl's Oregon Trail starter 1847
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By andreajayros
work in progress
- Final dough:
- Starter - 2/3 cup
- Water (dechlorinated) - 1 cup
- White flour - 1 1/2 cup
- Water - 2 cups
- White flour - 5 1/2 - 6 1/2 cups
- Fine sea salt - 1 T
- (I usually halve this recipe)
Oregon Trail sourdough biscuits
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By andreajayros
from Carl's starter 1847, It will need feeding about every couple of weeks, just add 1 cup warm dechlorinated water...
- 1 tb Active Dry Yeast
- 1 c Sourdough starter
- 1 1/4 c Water-Lukewarm
- 4 1/2 c Bread flour (I used some whole wheat pastry flour)
- 1/3 c raw Sugar
- Melted Earth Balance
- 3/4 tsp seaSalt ~note to self, STOP forgetting the SALT!!!
Einkorn Sourdough Pizza Crust
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By lindaauman
This simple sourdough einkorn pizza crust is easy to make, and flavored with olive oil, herbs and crushed red peppe...
- 6 cups high-extraction einkorn flour, plus extra to work the dough
- 2 teaspoons unrefined sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons unrefined, cold-pressed extra virgin olive oil
- 1/4 cup Sourdough Starter (Learn how to make it here)
- Pizza toppings, as you like them
Quick Artisan Style Multi Grain Sourdough Bread
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By Gregg
I love sourdough bread but don't want to take 2 days to make it
- SOAKER:
- 1 cup multi grain cereal (for best flavor), or old-fashioned rolled oats
- 2/3 cup boiling water
- DOUGH:
- 1 cup ripe (fed) sourdough starter
- 3/4 cup to 3/4 cup plus 2 tablespoons lukewarm water*
- 3 1/2 cups Bread Flour or Unbleached All-Purpose Flour
- 2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoon powder barley malt for better rising (not needed if you don't have it)
- *Sourdough starter can vary quite a bit in consistency. Use enough water to make a soft dough and tacky to the touch.
- TOPPING:
- 1 to 2 tablespoons whole flax seeds, artisan bread topping, or seeds of your choice
Rustic Sourdough Bread - King Arthur
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By mz0926
This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tan...
- 1 cup "fed" sourdough starter
- 1 1/2 cups lukewarm water
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 5 cups King Arthur Unbleached All-Purpose Flour
Spelt Sourdough Bread
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By รก-14445
On Day 1 whisk the water, flour and honey in a glass jar
- Spelt Sourdough Starter
- Day 1
- 200 ml lukewarm water
- 175 g spelt flour
- 1 tbs honey
- Day 3
- 100 ml lukewarm water
- 100 g spelt flour
- Day 4
- 100 ml lukewarm water
- 100 g spelt flour
- Rustic Bread
- 400 ml lukewarm water
- 1 tbs salt
- 300 ml spelt sourdough starter
- 2 tbsp honey
- 650 g spelt flour
- 2 tbs smashed linen and chia seeds
GF Sourdough Oat Bread
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By llmc0
Full of flavor and fiber - GREAT GF sandwhich bread
- 1/2 cup water, warmed to around 110 degrees F
- 1/4 cup instant non-fat dry milk
- 2 Tablespoons honey
- 1/4 cup flax seed meal
- 1 tbsp instant dry yeast
- 1 cup fed sourdough starter
- 3/4 cups Gluten-Free Prairie Oat Flour
- 3/4 cups potato starch
- 1/4 cup tapioca flour/starch
- 1 Tablespoon xanthan gum
- 1 teaspoon fine sea salt (or salt)
- 1 teaspoon apple cider vinegar
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil (or your favorite cooking oil)
- Gluten-free olive oil cooking spray (or cooking oil), for pan
- Optional Oat Topping
- 2 teaspoons Gluten-Free Prairie Oats
- 1 egg white
- 1 1/2 Tablespoons water
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