A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!
Author: JJOHN32
Make your starter in a glass container and store in the refrigerator after fermentation has occurred.
Author: Esther Nelson
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Author: Chef John
Great sourdough pizza dough to top with your favorites.
Author: tamaraarlene
This is a great variation to the traditional Amish Friendship Bread. My family says it's like eating chocolate cake. This bread freezes well and makes a great gift.
Author: KATHY422
Use a good sourdough starter, one you have tended to, for best flavor.
Author: Donna
Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.
Author: Chef John
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Author: Sam Nemati
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the...
Author: Sue
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner...
Author: Valarie
Simple sourdough bread for the bread machine.
Author: Jennifer Meakings
This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
Author: Warren Wickland
Sour dough bread that takes time to prepare, but worth the wait!!
Author: Becky Richardson
A simple way to use your extra Herman Starter. Add one half cup of cheddar cheese for a totally different flavor.
Author: Jacquelyn Demery
This is a very tasty recipe that I make with my potato-based sourdough starter. Makes a lot, but never too much!
Author: ESTEPHAN
Soft, buttery hand-rolled and twisted soft pretzels made with the tang of sourdough. For more tried and true recipes, please visit my blog: Jennifer Cooks.
Author: JenniferCooks
If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy...
Author: ChefJackie
Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no...
Author: Bonnie
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on...
Author: Buckwheat Queen
While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
Author: HARDINGAGGIES
A nutritious artisan bread with Old World taste and texture.
Author: Harmonica
Make your starter in a glass container and store in the refrigerator after fermentation has occurred.
Author: Esther Nelson
Like many people, I have been learning how to make sourdough. The biggest problem I have stumbled upon in my sourdough journey is the wastefulness of the discard part of all recipes, and with the lack...
Author: Rebecca Stern
Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This...
Author: Buckwheat Queen
This mock version contains the best of sourdough combined with bread.
Author: supermk342
Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is...
Author: Glenda
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue...
Author: Buckwheat Queen
Dried cranberries and pecans are added to a basic bread fermented with a sourdough starter. We love to make French toast with it.
Author: Janice
This beginner sourdough recipe is perfect for bakers looking to jump right in! It's is a low-hydration dough, meaning it will yield a 'tight' crumb (small holes). It is great for sandwiches and toast.
Author: Emilie Raffa
Fragrant sourdough bread made in an air fryer. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. The bread should be stored wrapped...
Author: Buckwheat Queen
This is my go-to recipe for cinnamon rolls, sticky buns, etc. The sourdough starter we use has been passed down for generations in my husband's family. It gives the rolls the characteristic sourdough punch...
Author: kristi
Oatmeal gives these rolls a lovely texture, while the sourdough adds a distinct flavor.
Author: Sally
A variation of plain no-knead bread using sourdough starter which gives the bread a slight sourdough flavor, that is subtle and yummy.
Author: anton
A delicious way to use your Amish Friendship Starter. It's packed with apples, nuts and spices.
Author: YAHOOESS
A sourdough bread made with a high-protein, nonhybridized strain of ancient wheat.
Author: JulieK
An easy recipe for whole wheat sourdough bread that's light and flavorful (not heavy and dense). Made with 20% whole wheat flour. The dough can be made in advance and baked the following day. Fantastic...
Author: Emilie Raffa
This is very good lightly toasted for BLT's or made into hamburger buns! If you want to up the nutritional value of the bread, just substitute vegetable juice cocktail for tomato juice. Want a zippier...
Author: Esther Nelson
A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!
Author: JJOHN32
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Author: Chef John
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner...
Author: Valarie
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Author: Sam Nemati
Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.
Author: Chef John
Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no...
Author: Bonnie