The Best Sourdough Recipes | Sourdough Starter

Cauliflower Pizza Crust

We are on a quest to lose weight and eat healthy. To that end we’ve been trying lots of wacky recipes and this is one of our favorites so far. I had to share it because it is pretty amazing. First you make the crust and bake it. I find it easiest to weigh out [...]

Sourdough Bagels Fail/Win

I have been experimenting with bagels for a few weeks. I have had fails and wins. Overall the bagels have always tasted good — but they have looked odd. First, the recipe — oh, and this is an overnight recipe. Step one is to make a sponge — like a preferment. You take 3/4 cup [...]

Sourdough Rolls

This is just a quick post, really. Work has been nutso lately and I have not made much sourdough bread as a result. Well this past weekend, I decided to take back my weekend and make bread! When we lived in Germany fresh rolls from the bakery around the corner and strong coffee was our [...]

A New Scale for a New Sourdough Starter

I’ve been enjoying the joys of artisan bread making and neglecting my beloved sourdough. Oh sure I’ve made some sourdough bread. Or scones, or pancakes. Anything to use up that sour, right? I remember when I first got the artisan bread book, I noticed the whole section on sourdough. I filed that away, like when [...]

Baguette Recipe with Pate Fermente

The thing that makes baguettes and French bread so good is the pate fermente (or old dough). It’s what is called a preferment and it helps the dough get a good texture, taste and crust. You can make a pate just for the recipe you need, although it needs about 18 hours to really get [...]

Sourdough Ciabatta

I have been having a blast making artisan bread with the Artisan Breads at Home recipe book. They have a very strict sense of sourdough and how the starter should be constructed. It is different than anything I’ve done before, but I’ve had such fun and good luck with the breads I made thus far [...]

Artisan Bread

I recently got the book: Artisan Breads at Home. The first bread I made was the peasant bread recipe. It was wonderful! The recipe calls for a pre-ferment, which is a cousin to sourdough. This particular pre-ferment is a biga (pronounced bee-ga). As you can see from the picture, it was dry, unlike a sourdough [...]