First, you may have noticed a change in the menu at the top. I now have a separate tab for sourdough. If you're looking for information on making a sourdough starter, or trying some of the recipes we've been using, that's where you'll find quick links to all the relevant posts. There's a reason I've … Continue reading Let’s talk about yeast
Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe
A new sourdough. And it has a name. I put a Post-it note on the cover, with the date I started the starter. This is what I found added to it, this morning. 😀 Our girls are too funny! The Re-Farmer
This is a bread that needs a LOT of time! The finished result, with its tangy sourdough flavour, is well worth it. Begin by preparing the starter the evening before. We used our rye starter, The Rye of SourOn, but a regular starter can be used as well. Overnight Sourdough Rye Bread Overnight starter: 1 … Continue reading Overnight Sourdough Rye Bread
The following is the Rogers Basic Rye Bread recipe, modified into a sourdough version. We have never used lemon juice in bread baking before, but the packaging for our rye flour recommends it as a conditioner for no-additive flour. In fact, the packaging is very enthusiastic about the use of lemon juice in bread baking! … Continue reading Basic Sourdough Rye Bread
It's been a while since I posted a recipe! Last night, I decided to do another recipe I haven't made in a long time. Normally, I would have done a double recipe, but I didn't have enough cornmeal left. Alas. Here is a recipe for: Sourdough Cornmeal Muffins adapted from The Sourdough Cookbook by Rita … Continue reading Sourdough Cornmeal Muffins
It's been ages since I've made these, and they are absolutely my favourite pancake recipe, ever. They're just a bit of a PITA to make. 😀 The original recipe called for sour cream. I substituted yogurt "cheese", which my daughter described as "sour cream 2.0 - like sour cream, but MORE". 😀 I was out … Continue reading Sourdough Cornmeal Pancakes
While my husband and I ended up being away for far longer than expected, our daughters did some baking. Along with the now regular baking of 4 loaves of sourdough bread, they made sourdough banana bread muffins with chocolate chips, modifying a recipe they found for banana bread online. It was a marvelous treat to … Continue reading Sourdough Banana Bread Muffins
Today, we made another variation of the Quick and Easy Sourdough Bread recipe. For the last while, we've been making a Black Olive and Cheddar variation that has been so delicious. With today's bread baking, I did two loaves this way. The other two loaves were made into rolled loaves. The other change was that … Continue reading Sourdough Bread Variation: Cheese and Olive Roll
An excellent post for sourdough aficionados!
Debbie, at Stopping To Get My Bearings asked about how I made the loaves in the prior post.
Hopefully this is organized enough. It’s more of some notes and thoughts than a precise recipe.
I’ve found that sourdough bread–or any bread, for that matter–is somewhat difficult to turn into a precise recipe because of the imprecise nature of the ingredients, the kitchen environment and the things used to bake the bread.
- I measure flour by volume knowing the amount of flour actually in the measuring cup depends on how tightly the flour gets packed in the measuring cup.
- I live in the desert. When I spent some summers at my grandparents’ house in (humid) Ohio, I needed more flour than I expected to get the dough to “feel right”.
- The altitude makes a difference. I was used to making bread at around 1200 feet (375 meters) above sea level. …
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