This recipe is from Sunset Magazine. I have used it for many years, and it is very reliable. Sunset notes that for the first six months it is best used in recipes with supplementary leavening.
Author: duonyte
Most recipes I've seen for sour dough rye bread contain things that aren't really needed - like wheat, yoghurt, molasses or even vinegar! This is the way to make it properly and as you can see, it's very,...
Author: Jan Andersen
Mannaeesh is a Middle Eastern favorite. It is lightly leavened to produce a soft bread that puffs and forms a hollowed pouch into which all sorts of yummy things may be stuffed. This is fun to bake and...
Author: Donna M.
I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread.
Author: duonyte
This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate...
Author: UnknownChef86
The formula used here is a modification of the one described in Hamelman's Bread: A Baker's Book of Techniques and Recipes.
Author: pammyowl
Here is an excellent Sourdough Starter that you can use to add rich flavor to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy...
Author: KimmieOH
This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin...
Author: luv2cooktoomuch