Sourdough

Vermont Bread - American Bread

by eduardo schütz turlaj
2
comments

it makes 2 breadsThe StarterIngredientWeightwheat flour type 550200 gwater250 gsourdough starter (liquid)40 g #let it leaving overnight#in the morning... read more →

commented on 3 years ago
2
comments

This recipe i got in Frankfurt. It´s a very tasteful  german bread. 125 grams sourdough active liquid culture poolish:50 grams white flour5... read more →

commented on 3 years ago
2
comments

I am always playing around with my sourdough starter and was thinking humm... I bet you could use it to give a little lift to a nice egg dumpling.  Si... read more →

commented on 3 years ago

Sourdough Crumpets

by jacklang
12
comments

Over in the Professional forum there is a debate on the definition of "Sourdough". Are&nbs... read more →

commented on 4 weeks ago

Sourdough Bagels

by SourDom
65
comments

I have been experimenting with bagels, and here are the most recent batch.This is a version of Robot... read more →

commented on 1 year ago
7
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Old Polish Rye Sourdough bread. (100+ years old recipe) 1.5L – sour dough starter – 0.5L Rye flour / 0.5L Water / Half teaspoon of salt 2Kg &nd... read more →

commented on 3 years ago

Bethesdabakers' Beer Bread

by bethesdabakers
13
comments

I did this a couple of years back on Dan's forum but it's a good one for special occasions. The idea is to create a unique loaf by making a starter from th... read more →

commented on 3 years ago
3
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2 cups active sourdough starter 1/2 cup water 3 cups bread flour 2 tsp. salt 2 tsp. sugarRead more read more →

commented on 3 years ago

Benoitons

by Jeremy
2
comments

This is a recipe maybe TP could make, no apples maybe raisins grow in Malaysia? I know she likes raisin bread, anything for a sweet Princess! read more →

commented on 3 years ago
12
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likes retarding, gets better flavor, also cover with coarse corn meal! Ta! and happy baking, Remember OZ FEST07 read more →

commented on 3 years ago