Category: Bread

Crumpets

English muffins are American and a poor approximation of English crumpets. These aren’t that hard to make and a good use of your starter discard. And for a more complicated recipe…....

My Sourdough Experiment

Instead of a boule baked in a dutch oven, I wanted a recipe that used starter and not yeast and could be baked in loaf pans. (A lot of the ones I’ve seen for loaf pans use discard starter and added yeast.) This is the result after fooling around...

Discard Sandwich Sourdough

Rather than using your starter as a yeast, adds yeast and uses “non active” starter mainly for flavor. If you want to use active starter, eliminate the yeast and probably increase the initial rising time to 8+ hours and 1-2 hours for the after formed rising time. Photos...

Potato Rosemary Sourdough

Rewriting this recipe because the site I found it on was virtually unusable with all the ads and commentary — and the amounts were way too much for personal use. Ingredients Levain 115g ripe/fed sourdough starter 175g warm water 120g bread flour (or 115g all purpose flour and 5g...

Dill Cheese Sourdough

This is a fairly high hydration bread. Plan ahead as it takes about a day. Ingredients 50-60 grams of active, fed, bubbly starter 400g warm water 500g bread flour 10g salt 15g chopped fresh dill 100-150g cheese cut into 1/4″ cubes (I used half Pepper Jack and half Sharp...