The Best Sourdough Recipes | Sourdough Starter

Baker’s Tools

Every bread baker needs tools to do the job. They can be as simple as a single bowl, a wooden spoon and a couple of dented measuring cups. You don’t have to have a stand mixer or a fancy baking stone to make great bread, but tools help, for sure. As I said recently, I [...]

A New Sourdough Bread Recipe

I have been experimenting with a new sourdough bread recipe and I think I’m ready to share it with you. Over the years I feel like I’ve tried them all with various levels of success. I like the shortcut recipes and the recipes that get clever with using up extra sourdough starter, but the best [...]

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 [...]