Recipezaar: Sourdough recipes

Sourdough Pizza Crust

Mon, 30 Aug 2004 19:58:27 -0400

This was one of the better pizza crusts I have tried at home. The sourdough in this is used more for flavor than the rise. -- posted by Sue L

French White Bread

Thu, 24 Feb 2005 20:00:16 -0500

This is a light sourdough french bread that is made using your mixer and dough hooks. It has been around a number of years...say 1975 vintage! Hope you enjoy. -- posted by PaulaG

Wild Yeast Sourdough Starter

Tue, 12 Apr 2005 15:01:56 -0400

You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period. -- posted by Donna M.

Deluxe Sourdough Bread

Fri, 29 Jul 2005 10:34:27 -0400

This is how I am currently making my white sourdough bread. I am constantly learning new techniques in order to perfect my bread so next year I may have a whole new approach. You can use up to 50% whole wheat flour, if you prefer. -- posted by Donna M.

Sourdough Malt Beer Bread

Thu, 11 Aug 2005 07:58:22 -0400

Experiment with different beers in this bread. -- posted by Donna M.

Sunset Sourdough Starter

Fri, 12 Aug 2005 15:21:13 -0400

This recipe is from Sunset Magazine. I have used it for many years, and it is very reliable. Sunset notes that for the first six months it is best used in recipes with supplementary leavening. -- posted by duonyte

Sourdough Burger Buns

Thu, 01 Sep 2005 09:28:44 -0400

Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome? -- posted by Donna M.

Sourdough Crepes

Mon, 05 Sep 2005 12:53:57 -0400

This recipe comes from a Sunset magazine cookbook. It's a great way of using up starter that you would otherwise be dumping when refreshing your starter. Start it before you go to bed, and you'll be ready to go in the morning. Yield is approximate - the size of your eggs, the ambient humidity, the vigor of your starter, the exact size of your pan, will all affect yield. -- posted by duonyte

Foolproof Sourdough Starter

Mon, 19 Sep 2005 15:40:30 -0400

This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor. -- posted by PaulaG

Perfect Light Wheat Bread #3 [sourdough]

Tue, 27 Sep 2005 14:02:22 -0400

Attempt #3 at a nice everyday wheat bread. This is a modification of my recipe #133450 to use a sourdough starter, thanks to the advice and support of the folks over in the Breads and Baking subforum. Making this bread as sourdough instead of using commercial yeast adds a depth and complexity of flavor that I really like. I think it keeps the intense wheatiness of the recipe from being overwhelming. -- posted by dividend

Sourdough Hamburger Buns

Mon, 03 Oct 2005 16:26:08 -0400

This recipe was found someplace on the web and I made major adjustments. They are nice and soft and the wheat bran adds extra fiber. I also used about 2 cups of whole wheat pastry flour adding 1 cup to the sponge and then another cup with the remaining flour. These remind me of Roman Meal buns which we were quite fond of. Enjoy! -- posted by PaulaG

Sourdough Rosemary Potato Bread

Tue, 04 Oct 2005 14:07:10 -0400

This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese) -- posted by startnover

Artisan Sourdough Garlic Bread

Fri, 07 Oct 2005 13:35:21 -0400

I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!! -- posted by startnover

Basic Sourdough Bread

Mon, 17 Oct 2005 15:58:33 -0400

Found this recipe on another site recently. I have been using Bergy's Sour Dough Starter #13750. Excellent starter and this is a delicious recipe for the bread machine. Makes a 1-1/2# loaf. -- posted by Margo59

Sourdough Starter and Sourdough Rye Bread

Mon, 17 Oct 2005 21:57:38 -0400

A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time. -- posted by Sharon123

Ultimate Sourdough Baguettes

Tue, 15 Nov 2005 15:03:41 -0500

These are time consuming but so good! Especially if you aren't close to a good bakery. They make excellent sourdough rolls for sandwiches like french dip. -- posted by startnover

Whole Wheat Sourdough Bread (Not Machine)

Wed, 16 Nov 2005 15:18:08 -0500

I came up with this when I couldn't find one that was both light and easy. I also needed one that made multiple loaves. The sourdough starter is basic #41544 with a Tablespoon of honey added to it. This is a very forgiving recipe. I hope you enjoy. -- posted by Maeven6

Boo Bourbon Sourdough Fruitcake

Sat, 19 Nov 2005 05:14:06 -0500

Extremely moist and tasty fruitcake. Can be eaten the same day you bake it. This can also be seasoned for weeks but extremely wonderful without adding more Bourbon than it already has! -- posted by Boo Berry

Olive Juice Bread

Fri, 02 Dec 2005 14:46:54 -0500

I hate wasting the juice that is packed with black olives since I am such an olive fan. I use the "juice" to make bread. This is my favorite recipe so far. -- posted by death_by_parsnip

Gluten Free Brown Bread - Breadmaker

Thu, 15 Dec 2005 15:13:58 -0500

This is a recipe from our local bulk binn store for a GF bread, which I have tweaked a little. I believe substituting molasses for castor sugar, makes for a lovely flavour, and keeps the bread moist for longer. The bread has a texture similar to Vogel's bread for those in NZ who know it. I cook mine in a Panasonic bread maker on the rapid bake setting. -- posted by jackandfiona

Kathleen Anninos Cape Cod Comman Crackers

Wed, 11 Jan 2006 22:50:32 -0500

I've looked everywhere for this recipe and it was in Julia's Kitchen With Master Chefs. This is an extremely hard-appearing recipe, but I haven't made it yet. -- posted by Dienia B.

Sourdough Bread

Wed, 18 Jan 2006 13:02:16 -0500

I have a very old starter kept alive by very dedicated family members. It came originally from the San Francisco area, so I consider this to be my version of San Francisco Sour Dough Bread. -- posted by Chef sp8

Sourdough Brown Bread

Tue, 31 Jan 2006 21:34:29 -0500

This is something I came up with when I had some leftover proofed sourdough starter that I needed to use up. And it turned out to be yummy! I used my KitchenAid mixer to mix and knead the dough, but I suppose you could make this dough in your bread machine, then pull it out, shape it and bake in the oven. Note: Prep time does not include rising time. -- posted by Kater

Classic San Francisco Sourdough Bread

Tue, 31 Jan 2006 21:41:17 -0500

I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great) -- posted by startnover

Rustic Country Sourdough Bread

Fri, 24 Feb 2006 15:06:34 -0500

This bread taste so good and so easy to make. You let your Kitchen Aide do all the work. The crust is nice and crispy and the inside is perfect. You can make loaves of bread or dinner rolls. Hope you enjoy. -- posted by ~Nimz~

Good Rye Bread

Tue, 28 Feb 2006 14:43:06 -0500

Either sourdough or not -- posted by Geo315

Rye Bread

Mon, 13 Mar 2006 19:07:57 -0500

I found this recipe on a German web site. It was really good and fairly quick to make. Great recipe for those of you who like "European" breads. Preparation time does not include the time it takes for the bread to rise (about 90 minutes). -- posted by WendyinGermany

Sourdough English Muffins

Thu, 16 Mar 2006 15:43:36 -0500

Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure that muffins are done inside, be sure to bake them on a very low heat. If using english muffin rings a cookie sheet can be placed over the top after turning them once. -- posted by Galley Wench

Crusty Sourdough Rye Bread

Tue, 30 May 2006 18:06:32 -0400

Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995) -- posted by Deb's Recipes

Unknownchef86's Sourdough Starter

Tue, 27 Jun 2006 15:30:00 -0400

This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated. -- posted by UnknownChef86

Sourdough Biga for Italian Bread

Tue, 25 Jul 2006 23:01:08 -0400

Make this biga with your sourdough starter for a terrific sourdough Italian bread. Start this the afternoon before you'll be baking the bread. -- posted by ghostlyvision

Red Chili Biscuits

Sat, 29 Jul 2006 15:14:23 -0400

These are very nice with just a hit of heat from the chili powder. They are soft and tender inside with a crisp crust. -- posted by ~Nimz~

Sourdough Dinner Rolls

Mon, 31 Jul 2006 22:06:36 -0400

Crusty dinner rolls with a sourdough tang. -- posted by Pa. Hiker

Cracked Wheat Sourdough Bread

Thu, 03 Aug 2006 22:45:30 -0400

Love the nutty flavor and texture of this bread. -- posted by startnover

San Francisco Style Sourdough French Bread

Mon, 07 Aug 2006 23:31:14 -0400

Crispy crust, sourdough flavor in an easy French bread recipe. -- posted by Pa. Hiker

Sourdough Feta Dill Bread (Bread Machine)

Sun, 03 Sep 2006 21:31:38 -0400

I love the feta dill bread by Barb Gertz, but I wanted to convert it to a sourdough version. This is what I came up with. Time is approximate, as starters can be variable, and does not include time for sponge to develop. Try baking this as rolls for sandwiches. -- posted by duonyte

Ciabatta With Hints of Rosemary / Bread Machine

Wed, 20 Sep 2006 09:13:52 -0400

The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour -- posted by ~Rita~

Pseudo Sourdough for the Bread Machine

Tue, 26 Sep 2006 13:55:51 -0400

This is white bread with a delicious taste twist. Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour. Time is however long your machine takes. I use Splenda in place of the sugar and it turns out fine. -- posted by Annacia

Memaws Sourdough Bread

Mon, 13 Nov 2006 18:36:05 -0500

Delicious sourdough bread -- posted by Chef #347851Memaw

Sourdough Pizza Crust

Sat, 13 Jan 2007 21:10:42 -0500

Nice and light with a yeast flavor. Makes a fairly thin crust. No rising required. Use this starter for making sourdough Pizza Crust, below. Mixture will keep up to one month without replenishing, or use and replenish for several years. -- posted by Olga Drozd

Sourdough Bagels

Sun, 11 Feb 2007 23:30:12 -0500

I adapted this recipe from "Home-Baked Bagels" to use with my sourdough starter. -- posted by Chef.Jules

Easy Wheat Sourdough Starter

Mon, 12 Feb 2007 14:44:47 -0500

Two recipes put together to make a wonderful bread. This bread is in made in three steps. Please see my other recipe for Easy Wheat Sourdough Bread. -- posted by Diana in KS

Easy Wheat Sourdough Bread (Abm)

Mon, 12 Feb 2007 22:50:19 -0500

This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine. -- posted by Diana in KS

Sourdough Natural Grape Starter and Sourdough Biscuits

Fri, 16 Feb 2007 17:21:46 -0500

Sourdough gets its start from the wild yeast in the air. Many contemporary recipes call for using packaged yeast, but the starter will develop a more interesting flavor without it. Jacqueling Higuera McMahan, a cookbook author who suggests using organic grapes. Their natural sugar helps feed the natural yeast to activate the starter. It takes 7 to 10 days to develop a good starter, but it can last you a lifetime. A range cooks measure as a man was the quality of his sourdough biscuits. Many Texans still pride themselves on make these airy and slightly sour treats, though few follow the camp tradition of baking them over an open fire in a Dutch oven covered with glowing coals. If you dont already have sourdough starter see the recipe. -- posted by Olga Drozd

Sourdough Taco Twist Bread

Fri, 16 Mar 2007 17:28:56 -0400

A wonderful sourdough, taco flavored bread! My son from Mississippi always wants to go to Amish country when he comes home to obtain the dry sour cream sauce mix. He has a start from my 36 year old starter and this is the only bread he will make! This recipe is from "The sourdough cookbook", by Rita Davenport. preparation time is a guess.. -- posted by blgpts

Sourdough Rarebit

Sat, 17 Mar 2007 09:25:31 -0400

From a NZ magazine -- posted by Evie*

Oatmeal Sourdough Bread for Bread Machine

Mon, 16 Apr 2007 21:54:13 -0400

I designed this to be a smaller loaf of sourdough bread with a fiber boost from the oatmeal. -- posted by AlaskaStephanie

Beth's 100% Whole Wheat Sourdough Bread

Sat, 28 Apr 2007 16:35:35 -0400

How exciting!! Finally a whole wheat sourdough that doesn't get used as a doorstop! Check back often, because I will be tweaking it regularly. This is just a rough draft!! I'll let you know my time line and you can adjust it to fit your schedule. Times may need to be adjusted when using a weaker starter or when the temps are different in your home. I did mine on a really warm day. This will make 2 med. sized loaves. The recipe editor keeps changing it to bread enhancer. It is actually dough enhancer and 1-2 crushed vitamin c tablets will work instead if needed. -- posted by cook a ramma momma

Sourdough Starter

Thu, 10 May 2007 15:21:41 -0400

This one comes right out of Alaska and the Yukon from the gold rush. Is very simple, you just have to have patience for a few days. Is sensitive to cold, it must be kept warm. DO NOT SEAL IN A TIGHT CONTAINER. -- posted by Heli Baker

William Beaudot's Sourdough Biscuits

Tue, 12 Jun 2007 22:17:00 -0400

These are drop biscuits with oil instead of butter or shortening. -- posted by WI Cheesehead

Sourdough Hamburger Buns

Fri, 29 Jun 2007 22:04:03 -0400

These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time. It is made for the bread machine's dough cycle. I did not include the time it takes for rising. Hope you enjoy. -- posted by ~Nimz~

Martha Stewart Garlic Bread

Sun, 29 Jul 2007 16:22:15 -0400

This is great garlic bread ! I have cheated and used what's on hand; minced garlic, salted butter, dried parsley and Italian bread. It's so much better using Martha's way, don't skimp as I did. -- posted by PrimQuilter

Killer Bread

Wed, 01 Aug 2007 18:31:35 -0400

This is not for calorie counters, but is oh so good. Use a round loaf of bread for this. This is another recipe from Carole Rock on Prodigy. -- posted by bayousong

Duonyte's No-Knead Sourdough Bread

Mon, 03 Sep 2007 21:17:56 -0400

I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread. -- posted by duonyte

Cinnamon Rolls

Fri, 19 Oct 2007 00:54:23 -0400

This recipe for rolls is used with 1/2 of 1 recipe of Recipe#259942 #259942 -- posted by Lavender Lynn

No Knead Sourdough Flax Seed Bread

Wed, 31 Oct 2007 22:59:55 -0400

Following Duonyte's lead, I've converted Recipe #261617 to the 'Amazing' no-knead preparation. The only special equipment you'll need is one (or two) cast iron, or cast aluminum pot (I use a 4 quart). This recipe makes two loaves however can easily be scaled back to make one. The recipe is very forgiving . . so don't be afraid, give it a try! You can even substitute a cup of whole wheat flour to make it even healthier. -- posted by Galley Wench

German Country Style Sourdough Rye Bread With Caraway Seeds

Fri, 02 Nov 2007 18:53:22 -0400

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days. -- posted by French Tart

Amish Friendship Chocolate Bread

Sun, 09 Dec 2007 03:15:18 -0500

this is another recipe I found on allrecipes.com by Kathy. sounds good. -- posted by jamiej

Lemon Poppy Seed Amish Friendship Bread

Sun, 09 Dec 2007 03:19:10 -0500

found this recipe on allrecipes.com.by Laura, sounds good. I'm going to be starting one so I need variations. -- posted by jamiej

Easy Texas Sourdough Rolls

Wed, 26 Dec 2007 19:20:12 -0500

I used to help out in my Sunday School teacher's ranch kitchen during roundup time. She always made these quick and easy sourdough-like rolls. They are great made up and used immediately or kept in the fridge and used several days later. She called them "Dee Davis Sourdough Biscuits" after the man who gave her the recipe. -- posted by LoriLee in TX

Sourdough French Bread

Wed, 20 Feb 2008 02:15:00 -0500

There is nothing like fresh bread and this is my version of my all time favorite. -- posted by ~Nimz~

Keth's Basic Sourdough Bread

Mon, 25 Feb 2008 01:39:48 -0500

A basic TNT sourdough recipe, with some yummy variations! I found it of the internet a long time ago, ot sure where. But it sure is worth the time! -- posted by keth

Keth's Sourdough Starter Recipe

Mon, 25 Feb 2008 02:21:08 -0500

Recipe is from Nick Malgieri, How to Bake, HarperCollins, 1995 This is the sourdough recipe I use the most with best results. -- posted by keth

Grandma's Sourdough Bread

Thu, 20 Mar 2008 01:05:38 -0400

This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!! -- posted by Steven's Dad

Sourdough Hot Cross Buns

Tue, 25 Mar 2008 02:40:46 -0400

I was asked for a sourdough version of hot cross buns. This is the recipe I came up with, inspired by a non-sourdugh recipe in Jeffrey Hamelman's "Bread". -- posted by Donna M.

Buddha's Sourdough Bread

Thu, 10 Apr 2008 00:36:15 -0400

There is lots of sourdough recipes out there, this one is mine. Hope you enjoy. This makes two round loaves. Time does not include 2 1/2 hours rising time. :) -- posted by 2Bleu (Bird&Buddha)

Pan Cubano

Fri, 13 Jun 2008 20:16:14 -0400

This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to 'zaar because there have to uses for sourdough starter besides traditional sourdough and Amish Friendship Bread. I doubt that I will ever use the lard, which is recommended for authentic flavor. My bread machine makes sourdough starter, so I am hoping to play with this recipe on the bread machine. If I can figure out a bread machine version, then I'll add that, too. Note: Preparation time does not include the development time to make the starter, which is at least 24 hours. Also, if you've never made starter, I recommend you research a little bit. It's not difficult but there are a couple rules for success. -- posted by LaJuneBug

Sourdough Pizza Dough - Abm

Sun, 15 Jun 2008 20:49:37 -0400

Came up with this to handle some of the surfeit of an especially good potato-based sourdough starter. Rises beautifully & yields 2 large chewy blistered crusts to fire up on your favorite pizza stone/unglazed piece of terra cotta tile. Our current favs are Italian sausage, sweet yellow onion & fresh torn basil. Eagerly awaiting our tomato crop so we can be making Pizza Marguerite entirely out of the garden! -- posted by Buster's friend

Sourdough Bread

Sun, 15 Jun 2008 21:37:31 -0400

Old-school recipe for sourdough from TOH - posted for safe-keeping. -- posted by BeansnRice

Heather's High Altitude Sourdough Bread

Tue, 22 Jul 2008 03:42:49 -0400

A conglomerate of recipes, this is just what worked for me after experimenting at 6,500ft. To make real sourdough bread, experts say you should never use yeast. But up at 6,500 ft I found I needed a little kick to get my bread to rise. Experiment at your altitude and location! -- posted by H-grrl

Gluten and Yeast and Dairy Free Multigrain Bread

Sat, 23 Aug 2008 00:40:38 -0400

A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues. -- posted by SWalker

Light (Almost Airy) Sourdough Bread

Mon, 01 Sep 2008 02:50:55 -0400

Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter you use, and how strong it is. I use a 2 week old starter, that was frozen and thawed the night before- it had a mild flavor. I basically used Recipe #13750 with milk instead of water. Serve warm with homemade Recipe #182268 for a real treat. I suppose this could be made in a bread machine - but I haven't tried it. I find it very relaxing to mix and knead a loaf of bread by hand, and then to make butter while its baking :-) -- posted by Japan bound

Anadama Bread

Thu, 04 Sep 2008 22:04:05 -0400

From a unique whole grain breads book - haven't seen anything like this process before, but so far all the breads I've tried have been amazing! Soaking the flour ahead of time supposedly makes the nutrients more available for digestion and the biga is essentially a one-loaf sour dough starter. -- posted by Burgundy Damsel

Teff and Barley Injera (Ethiopian Flat-Thin Bread)

Thu, 11 Sep 2008 15:45:35 -0400

Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice. -- posted by yewoinfamilycooking

Sourdough Pizza Crust

Wed, 01 Oct 2008 01:24:33 -0400

Suggestions for use: Pizza Margherita Recipe #236789. Caramelized Onion and Gorgonzola Pizza Recipe #244305. Pizza/Pasta Sauce Recipe #227656. Grilled PIzza Recipe #322248. -- posted by Galley Wench

Quick Sourdough Pancakes

Mon, 06 Oct 2008 17:14:28 -0400

This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin not to thick. Hubby is hard to please and even he likes it. -- posted by luv2cooktoomuch

Kossman Starter for Bread

Mon, 17 Nov 2008 00:07:40 -0500

this is very old its christians recipt aunt claras starter recipe -- posted by Dienia B.

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Sourdough Bread (French)

Tue, 09 Dec 2008 00:33:24 -0500

From Sue's recipe card. -- posted by Nature's Cuisine

Sourdough Pumpernickel

Mon, 22 Dec 2008 19:11:44 -0500

A very strong pumpernickel taste. -- posted by Vaquero Tim

Original No Knead Bread

Thu, 29 Jan 2009 14:06:18 -0500

A friend gave me this recipe and when I didn't find it here I decided I HAD to post it. I believe it was featured in the NY Times at one point. This bread is so easy to bake and tastes great! This was the first loaf of bread I've ever made and it was perfect! -- posted by TheHeavenlyHeatherly

Honey Oat Sourdough

Sun, 01 Mar 2009 18:46:11 -0500

A sourdough version of my favorite Honey Oat Bread for the kitchen aid mixer -- posted by CowgurWife

Sourdough Ciabatta

Tue, 03 Mar 2009 14:23:31 -0500

As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like. Found this recipe on King Arthur's website. -- posted by Galley Wench

Sourdough Apple Oatmeal Spice Bread

Thu, 16 Apr 2009 12:37:23 -0400

I love eating this bread for breakfast. It is actually pretty healthy, too. Chopped walnuts or pecans can be added, if you wish. This recipe is one of my original creations. -- posted by Donna M.

Cranberry-Orange Sourdough Muffins

Sat, 23 May 2009 17:37:50 -0400

A great way to use up extra sourdough starter and they go together so easily. Adjust the orange zest to your own liking. The original recipe comes from Sourdoughhome, however I've made some adjustments to fit our taste. http://sourdoughhome.com/blueberrymuffins.html NOTE: When baking quick breads with sourdough starter be sure to use baking soda NOT baking powder. -- posted by Galley Wench

Sourdough French Bread - Abm (Amish Bread Starter)

Thu, 04 Jun 2009 10:20:16 -0400

This is a great way to easily make some REAL bread with your Amish Bread starter. So tasty!!! I came up with this recipe through trial and error (lots of error before success). This bread is light and yummy, yet sturdy enough to cut nice slices. It's a tad bit sweet from the starter and is great for a PBJ, chicken salad sandwich, french toast, or simply toast with butter as a snack. Love it. This makes a 2 lb loaf; I tried to make smaller loaves, but never got it right! -- posted by JanuaryBride

Multigrain Sourdough Bread

Wed, 17 Jun 2009 16:15:44 -0400

A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic recipe on which this was based. Cook time does not include bread machine processing time. -- posted by Katzen

Bread Everyday! No Knead Boule

Thu, 18 Jun 2009 01:24:43 -0400

This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy. -- posted by Ezri_B

Multigrain Sunflower Sourdough Bread

Tue, 04 Aug 2009 02:40:44 -0400

Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking. -- posted by Katzen

Unbeetable Sourdough Rye Bread

Wed, 05 Aug 2009 01:45:52 -0400

This is variation of marbled rye. It does take some time to prepare; however, nothing beats the wonderful chewy texture of rye bread that has been slathered in melting butter. The recipe makes 2 tall and proud loaves of bread--one for you and one to share. The initial mixing of the breads can be done with a Kitchenaid Mixer and dough hooks. Words of Wisdom from the Creating Chef: Sourdough baking is not an exact science and if anyone tries to tell you so don't buy it. During the creation of this bread, I made it 3 times. Each time the sponge was different in some way. Either there was more one time than the other or less. Same amount of ingredients, same quantities produced different results. The sponge should be wet, not soupy. If it isn't add more water. If to wet add more flour. Next there is the issue of flour. That will vary as well so I listed the ingredients with an either or. Also, I learned that to produce a tall loaf of rye bread, loaf pans are a must. The free form loaf while good wasn't what I was wanting. Lastly will the beets bleed out without the food coloring? I have no idea after the third time around, I added in a small amount of red paste food coloring. This recipe is truly unbeetable. Created for RSC #14 -- posted by PaulaG

Trail Mix Sourdough Bread

Wed, 05 Aug 2009 01:47:07 -0400

For this recipe I used a Kitchen Aide Mixer to mix and knead the dough. You can of course do it by hand or you can follow your bread machines instructions for Bread with Mix-ins. I have not tried using this recipe in a bread machine so I do not know what the outcome will be! I used 6 cups of flour, but you may need to adjust to make the dough just stiff enough to handle.Do not add to much flour. The prep time includes rising time. -- posted by Chef Jean

Craze-E Sourdough Rye Bread

Wed, 05 Aug 2009 02:00:42 -0400

This is my entry for the current contest. I used Bergy's Sourdough Starter #13750, a basic rye bread recipe and added rosemary, dried cranberries, pimientoes, and green onions to get the 5 ingredients needed. It made 2 nice rounds of bread. Prep time does not include rising or cooling times. -- posted by CJAY

Sourdough Grain & Seed Bread

Sun, 09 Aug 2009 21:27:23 -0400

This was inspired by recipe #340196, which I love dearly, but wasn't making as much once I discovered sourdough. So I converted it! This is the result. Prep and cooking time does not include rising time, which is approximately 4 hours. -- posted by Katzen

Sourdough Cinnamon Rolls

Sun, 09 Aug 2009 21:38:03 -0400

Sourdough makes everything wonderful and is for more than biscuits and bread. The rolls are easy to make. They are mixed with a Kitchenaid Mixer and only require 1 rise. These cinnamon rolls are delicious and can enjoyed warm right out of the oven. -- posted by PaulaG

Soaked Multigrain Sourdough Bread

Tue, 25 Aug 2009 02:07:22 -0400

Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Recipe #384672 is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds. -- posted by Katzen

Sourdough Bread

Tue, 08 Sep 2009 12:35:47 -0400

You don't have to hop on a trolley car to bring home the flavour of San Francisco. You can have it hot from the oven any time you want with this Robin Hood Sourdough Bread Recipe! Looking for a bread with a little more bite? Replace Homestyle Best for Bread White Flour with Whole Wheat or Miltigrain Blend Best for Bread Flour. -- posted by Chef mariajane

Yeast Muffins

Mon, 14 Sep 2009 13:53:54 -0400

In the mood for bread but not all the work? These fit the bill. These have the texture of a muffin but with all the taste of a sour-dough bread. Yummy when spread with butter, jam, OR eaten on their own. I found this recipe from Mary Bowles on Astray and want to give credit. I couldn't find this recipe on Zaar and think it would be a lovely addition to the database. If you do not have self rising flour on hand don't shy away! Its very easy to make. 1 1/2 tsp. baking powder and 1/2 tsp salt for every cup of all purpose flour. -- posted by carbsrfromhvn

Corn Rye Bread

Mon, 05 Oct 2009 14:24:29 -0400

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator. -- posted by DrGaellon

Classic Sourdough Bread

Mon, 05 Oct 2009 16:27:32 -0400

This is from the latest issue of relishmag. It was in the newspaper and looks like something I want to try. As a matter of fact, I'm trying it as I write this. So far, so good. I covered the dough with plastic wrap and I'm glad I did. It rises quite a bit. -- posted by CJAY

Sourdough Starter (For Classic Sourdough Bread)

Mon, 12 Oct 2009 14:01:33 -0400

This is the starter that goes with Classic Sourdough Bread that I posted earlier. Sorry for the oversight. Note: This does not include the 2-3 days feeding time or the wait time for it to become full strength. -- posted by CJAY