From grandma's recipe box
Sourdough Recipes
Tangy, chewy loaves raised with a natural starter. A slow, rewarding way to bake that fits right into a busy home.
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About Sourdough
Sourdough is raised with a starter, a mix of flour and water that grows wild yeast and good bacteria. The starter gives the bread a gentle tang and a chewy crumb. The dough usually rests for many hours, so the flavor has time to build.
Yeast Breads use packaged yeast and rise faster. Sourdough asks for more patience and a bit of care for your starter. Quick Breads, Flatbread Doughs and Rolls & Buns can sometimes use a starter, but this section is for loaves built around it.
Questions folks ask
How do I make a sourdough starter?
Mix flour and water and let it sit, feeding it daily. After a week or so it should be bubbly and ready.
Why is my sourdough flat?
The starter may have been weak, or the dough rose too long. Use an active starter and watch the dough, not just the clock.
What do I do with extra starter?
You can use it in pancakes, crackers or flatbreads. Or keep it in the fridge and feed it weekly.
Kitchen tips
- Feed your starter on a regular schedule. Use it when it is bubbly and has risen.
- Use a kitchen scale. Sourdough is easier with exact weights.
- Cold-proof the shaped dough in the fridge for more flavor.
- Bake in a preheated covered pot for a good crust.
- Keep notes. Small changes in room warmth change the timing.