Salt, Water, Yeast, Flour
Sourdough breads are all pretty much just salt, water, yeast/starter, and flour. Sometimes I need to increase or decrease the total amount but keep the ratios the same. I had a spreadsheet for this but decided to make it a web-form to have available and some others might find...
Pomegranate, Date, and Rosemary Sourdough Focaccia
That’s a mouthful. Dates are optional. Found this and tweaked a bit after a neighbor gave us a big batch of pomegranates....
Sourdough Dinner Rolls
Using active starter and yeast — stand back. Adapted from a recipe found on King Arthur’s site....
So Someone Gave You Some Sourdough Starter
I get asked for starter a fair bit since I’ve had mine going for a couple of years now. Five? I think five. So you got some from me or from someone else. Great! Now what? Step One: Naming Your Starter Every starter must have a name. “Starter” is...
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...