This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A "San Francisco" sourdough starter is appropriate for...
Author: todgeimer
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does...
Author: Donna M.
Since I've discovered sourdough bread I'm always looking for new recipes to try. I recieved this one with an order from King Arthur, tried it and really liked it even if it does take some effort, time...
Author: Bonnie G 2
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all...
Author: French Tart
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid...
Author: Debs Recipes
I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead...
Author: startnover
Make and share this San Francisco Style Sourdough French Bread recipe from Food.com.
Author: Pa. Hiker
I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)
Author: startnover
This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which...
Author: startnover
Suggestions for use: Pizza Margherita Recipe #236789. Caramelized Onion and Gorgonzola Pizza Recipe #244305. Pizza/Pasta Sauce Recipe #227656. Grilled PIzza Recipe #322248.
Author: Galley Wench
I decided to make my own Sourdough Recipe with rich Buttermilk, and I have entered this into my personal recipes. I developed this recipe which has worked out well from the 1st loaf, and just seems "fool-proof",...
Author: Domajazz
Recipe comes from the Bread Baker's Apprentice by Peter Reinhart. I've written the recipe using my Kitchen-Aid however it can be converted to fit your method; bread machine dough cycle or by hand. Cooking...
Author: Galley Wench
Make and share this Amish Friendship Chocolate Bread recipe from Food.com.
Author: jamiej
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread...
Author: French Tart
Make and share this Sourdough Onion Rye Bread recipe from Food.com.
Author: Donna M.
This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp...
Author: DrGaellon
Make and share this Cinnamon Sugar French Toast recipe from Food.com.
Author: jb41848
Update: This bread is not suitable for sandwiches, it's perfect for those that like the crust of an artisian bread, and because of the wet dough besure to place in a bowl or pan to help shape the loaf....
Author: Galley Wench
Make and share this La Brea Starter and Rustic Bread recipe from Food.com.
Author: Diana Adcock
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast...
Author: Bergy
Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick...
Author: Donna M.
Make and share this Sourdough Whole Wheat Bread recipe from Food.com.
Author: Donna M.
Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat....
Author: Galley Wench
A staple here now that I use Sourdough primarily. Feel free to change the sunflower seeds for other seeds or nuts, and the millet for quinoa or amarynth or other grain. Again, thanks to Donna for her basic...
Author: Katzen
A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This...
Author: Sharon123
From http://cooklikeyourgrandmother.com/2008/09/how-to-make-sourdough-bread-bowls/ This takes some work, so if you're not used to making bread from scratch check out the blog this recipe came from. He...
Author: allona519
You can produce an authentic French loaf in your own kitchen. This really works! Adapted for the bread machine from a recipe found in "World Sourdoughs From Antiquity", by Ed Wood. Prep time includes proofing...
Author: Donna M.
While visiting my local Quiznos decided to try to make my own. Used a couple of my favorite Zaar recipes as the starting point. Made two loaves yesterday . . . friends stopped in and we devoured one loaf...
Author: Galley Wench
This is a recipe from Cocina Cubana/ Sonia Martinez/ Pascual Perez. I have not tried this recipe. I am adding it to 'zaar because there have to uses for sourdough starter besides traditional sourdough...
Author: LaJuneBug
Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT...
Author: Mimi Bobeck
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
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which...
Author: Stevens Dad
Make and share this Oatmeal Sourdough Bread for Bread Machine recipe from Food.com.
Author: AlaskaStephanie
Make and share this Sourdough Angel Biscuits recipe from Food.com.
Author: Donna M.
This simple-to-make delicious loaf has no sugar and is 100% whole wheat (if your starter is such). When baked "artisan-style" it has a wonderful chewy crust and tender crumb. It's extremely good toasted...
Author: Artemis Platts
A plain, yet flavorful quick bread made with sourdough starter. I found the recipe printed in the Houston Chronicle years ago. To give the bread a kick, you can add fruits and nuts of your choice. This...
Author: Kim D.
Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. This is definitely a labor of love, but the end result...
Author: Galley Wench
Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the...
Author: Katzen
Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed...
Author: Donna M.
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain...
Author: Katzen
These are simply delicious and although you have to plan ahead (feed the starter the night before), they are easy to make. The dough is very easy to work with. Most of the cook time is in the rising time....
Author: Nimz_
As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid....
Author: Galley Wench
Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.
Author: yewoinfamilycooking
This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and...
Author: Ezri_B
You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound...
Author: Donna M.
This was inspired by recipe #340196, which I love dearly, but wasn't making as much once I discovered sourdough. So I converted it! This is the result. Prep and cooking time does not include rising time,...
Author: Katzen
This is variation of marbled rye. It does take some time to prepare; however, nothing beats the wonderful chewy texture of rye bread that has been slathered in melting butter. The recipe makes 2 tall and...
Author: PaulaG
This is a strongly flavored rye bread, like from an "old country" bakery. I was forced to experiment and find a recipe when my favorite ethnic bakery closed and I could no longer buy my favorite sourdough...
Author: Susiecat too