Making sourdough bread is similar to Amish Friendship Bread , you begin with a starter that has been nurtured and fed for a few days (some have a starter “pet” for years, while others make up a batch as the itch to bake strikes). It features a lovely tangy or sour taste and the more aged your starter is, the more mature its flavor becomes.
Today’s Recipe Hit List features a handpicked collection of recipes that I’ve found around the ‘net. I made sure to include a selection of basic “white” bread recipes, but also some interesting flour & ingredient combos as well (including various grains, seeds, etc.). You’ll also find many share some tips for getting started with baking this type of bread. Have fun!
Note: Many of the recipes below assume you have your own starter to work with…if you don’t here are a few different options to try:
- Classic Version : Lukewarm water, plain yogurt, unbleached bread flour, nonfat dry milk powder or dry buttermilk powder.
- Easy Version : Commercial dry sourdough starter, unbleached bread flour, lukewarm water, plain yogurt.
- Wild Yeast : Whole grain flour, unsweetened pineapple or orange juice, filtered or spring water.
- Sourdough Starter : Warm water, sugar or honey (optional), active dry yeast, flour.
*Note: Descriptions below are quotes from the sources
- With Onion : This is a dense, chewy bread with lots of onion flavor. Very good indeed. From Israeli Kitchen.
- Potato : Includes recipe & instructions for starter (uses potato cooking water). From Daily Decadent.
- Cottage Loaf : Cottage loaves are a traditional British shaped loaf, perhaps going back to Roman times. One small ball of dough is placed on top of a larger one and it’s supposed to resemble a cottage. Traditionally they are made with a plain white or whole wheat dough. I’ve made mine with my everyday sourdough, with just a few changes. From The Nourishing Gourmet.
- No-Knead : From Porcini Chronicles.
- Light Rye : The resulting bread is completely worth the effort! It was amazing! The best loaf of bread I have ever made. A great flavoured thick crust, a soft light crumb and divine aroma. It was good enough to rival that of any bakery bought bread. Includes starter recipe & instructions. From Apple & Spice.
- With Carrots, Linseeds & Pumpkin Seeds : Works equally well as a round “free-style” loaf as well as baked in a loaf tin. From The Passionate Cook.
- Extra Tangy : This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid). From King Arthur Flour.
- Whole Grain : Whole grain sourdough bread is dense, there’s no doubt about it. From Health, Home & Happiness.
- Honey Whole Wheat : Includes tips and lots of pictures showing the process. From Kitchen Stewardship.
- Bread Machine Version : From Betty Crocker.
- Whole Wheat : From Canadian Living.
- Sourdough Bread : Recipe from Williams-Sonoma.
- Simple & Versatile : This is a basic, hearty, all-purpose loaf, that I call our “everyday sourdough bread” because it is so simple to make and versatile as well. It’s so nice having bread on hand because you can easily make it into a snack or add it to a meal. From The Nourishing Gourmet.
- Fresh Tomato & Basil–Whole Wheat : What immediately piqued my interest about this bread was that it uses chopped fresh tomatoes in place of water. Such a brilliant idea. My only concern was what color it would turn out. Using whole wheat flour, which bakes up darker than white flour, easily solves this problem. From Farmgirl Fare.
- Norwich : It’s a plain, honest, not-too-sour sourdough with a touch of pumpernickel for depth of flavor. With a thin, crisp crust and soft but substantial crumb, this is now my go-to bread for everyday good eating, anytime, with anything. From Wild Yeast Blog.