This risotto with artichoke hearts is quick and easy for a weeknight meal to pair with sourdough bread. This recipe is vegetarian if you use vegetable broth. If you don't have artichokes on hand, you could also substitute other vegetables such as chopped asparagus or omit entirely and the risotto is still delicious. I've noticed [...]
Tartine Bread by Chad Roberston is the book I've found most useful for learning in detail about the sourdough bread making process. It is useful both beginners and advanced bakers. It teaches everything from how to make your own starter to how to bake your first loaf in great detail with many photos at every step.
This parmesan, paprika and black pepper sourdough loaf has a unique cheesy crust - similar to that of a grilled cheese. The paprika and black pepper give it a hint of warmth. The flavor is subtle, yet complex. I enjoy this sourdough toasted with butter. Feel free to adjust the parmesan, paprika and black pepper [...]
There are many methods for shaping sourdough bread loaves. This is how I shape my sourdough loaves because it is the easiest method for me. After watching many bread shaping videos, I've noticed each sourdough baker has a slightly different technique for shaping their loaves. It really just depends what works best for you. I [...]
Chia and flax seeds have amazing health benefits (fiber, omega-3 fatty acids, and many other nutrients!), so I decided to try to add them to sourdough! This recipe makes two loaves. I pre-soaked the seeds before adding them to the dough. The dough can be very sticky to work with. I recommend handling the dough [...]
This a time-lapse of my sourdough starter growth in action over the course of six hours. It more than doubles in size during that time and is very bubbly. https://www.instagram.com/p/CAnvDtPJ4WQ/?utm_source=ig_web_copy_link This is how my starter grows at room temperature on a warm day. I fed it in a 1:1:1 ratio of starter: water: whole wheat [...]
Feeding your sourdough starter can be intimidating at first. However, it is relatively straight forward. The main idea is to take some of your starter and add flour and water to it because the wild yeast in your starter needs more food overtime. I hope you enjoy these instructions for how to feed your sourdough [...]
These sourdough breadsticks are my favorite! They are very crispy from the semolina flour. This is a great way to use up your sourdough discard! I could eat the whole batch of these in one sitting. If you don't have much time, you could mix the dough and leave it in the refrigerator for a [...]
So many flour choices for sourdough baking! What flour should I use? It really depends on what is available to you! I usually use bread flour, whole wheat, and all-purpose flours. Sometimes, I experiment with other flours like rye and spelt, but you must have bread flour and whole wheat flour on hand! As an [...]
This sourdough focaccia is a great recipe to use with your discarded starter. The toppings could be almost anything! My favorite toppings are onions, garlic and/or chives, but the possibilities are endless. Ingredients Leaven 3 ounces sourdough starter (discarded starter is okay to use)10 ounces water8.5 ounces bread flour Dough 8.5 ounces bread flour3 ounces [...]
