8 how sourdough Recipes

warm water, flour (this depends on altitude and how thick your sourdough starter is), sourdough starter (unproofed), salt, sugar, water, cornstarch

strong bread white flour, water, rye starter, sugar, salt, see bottom of directions for how to make your starter

crusty artisan sourdough bread slices, mixed salad greens, halved grape tomatoes, cucumber, peeled, seeded, and chopped, loosely packed fresh basil leaves, thinly sliced (see how-to below ), sliced red onions, red wine vinaigrette

sourdough starter, recipes for homemade sourdough starter the we tried, we had the best results with nancy silverton s from breads from the la brea bakery (villard, 1996). the recipe below is a slightly abbreviated and simplified version of her recipe. you will need an instant-read thermometer, cheesecloth, and a 1-gallon container (ideally, 1 with a lid). make sure that your hands and all utensils that come in contact with the ingredients are clean. use king arthur, hodgson mill, or heckers/ceresota all-purpose flour or gold medal or pillsbury bread flour. make sure to use filtered or bottled water; chlorinated tap water may affect the development of the culture. the starter will be ready to use in about 2 weeks.

cheddar cheese, butter, at room temperature, sandwich-size slices sourdough bread, tomato jam (see recipe below and cooking instructions #6), ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 lb, use roma tomatoes if it isn tsp tomato season), garlic clove, finely chopped, red wine vinegar, sugar (see note in how to make jam), salt

crusty artisan sourdough bread slices, ripe tomatoes, chopped, pt. halved grape tomatoes, cucumber, peeled, seeded, and chopped, loosely packed fresh basil leaves, thinly sliced (see how-to below ), sliced red onions, red wine vinaigrette