119 sourdough crust Recipes

sourdough bread , torn, rainbow trout fillets, dijon mustard, dried tarragon, paprika, lemon wedges

sourdough bread, unsalted butter, at room temperature, divided use, grated parmesan cheese, swiss cheese, fontina, cheddar cheese

water, garlic cloves, peeled, butter, at room temperature, very finely grated parmesan cheese, sourdough bread (1/4-inch thick ), cheddar cheese, coarsely grated

mayonnaise, jarred pesto sauce, sourdough bread , slices, fontina cheese , slices, roasted red peppers, drained and chopped, cheddar cheese

light olive oil, garlic, minced, chopped fresh basil, dried rosemary, ground thyme, ground black pepper to taste, skinless, boneless chicken breast halves, hard sourdough pretzels, freshly shredded parmesan cheese, dried parsley, garlic powder

vegetable broth, half-and-half, kosher salt, pepper, steamed broccoli florets, grilled cheese sandwiches made with white cheddar and sourdough, crusts trimmed

red potatoes, halved, garlic clove, peeled, crumbled blue cheese, low-fat milk, chopped fresh parsley, salt, freshly ground black pepper, chopped walnuts, sourdough bread, olive oil, divided

dried porcini mushrooms, boiling water, sherry vinegar, minced shallots, sugar, extra-virgin olive oil, plus additional for brushing, green asparagus (not pencil), ends trimmed to 6 inches, fresh goat cheese, softened, thick) slices good quality bread , such as pain de mie, pullman or sourdough, crusts trimmed

sourdough bread, crusts removed (3/4 inch slices), tarama (fish roe, the white is much better than the pink), onion, finely chopped (very small), garlic clove, mashed, olive oil (or a combo of 1/2 , 1/2 salad oil to give a less pronounced olive-oil flavour), lemons , juice of

sourdough bread, thinly sliced with crust removed (16-oz), asparagus, blanched and slivered, fontina cheese, grated, chopped sun-dried tomato packed in oil, drained,sliced or chopped, dried chives, pine nuts, toasted, eggs, beaten, milk, garlic, minced, salt and pepper

proofed sourdough starter, salt, water, oil, white bread flour, cornmeal

warm water, active dry yeast, olive oil, sugar, salt, proofed sourdough starter, bread flour (you may need to add a little more flour), olive oil, yellow cornmeal

sourdough loaf (1 1/4 lb), crust discarded and bread cut into 24 (4- by 1/2-inch) sticks, sliced duck prosciutto or serrano ham, fresh ricotta (preferably sheep s-milk), fresh tarragon leaves , cut crosswise into small strips with scissors, soft dried fig such as mission or calmyrna, finely chopped, minced garlic, walnut oil plus additional for drizzling, milk, salt, black pepper, garnish: tarragon and dried figs

active dry yeast, warm water (110o to 115o), sourdough starter, eggs, sugar, vegetable oil, salt, king arthur unbleached all-purpose flour, melted butter

warm water, sugar, instant potato flakes, yeast (only if you are making basic starter for the first time), sourdough starter, vegetable oil, warm water, salt, sugar, bread flour

mayonnaise, jarred pesto sauce, sourdough bread slices, fontina cheese slices, roasted red bell peppers, drained and chopped, cheddar cheese slices

currants, boiling water, sourdough bread, butter, divided, minced onion, garlic clove, minced, white wine, anchovy fillet, pine nuts, toasted, fresh rosemary sprig, fresh thyme sprig, fresh parsley, salmon fillets, extra virgin olive oil

garlic cloves, peeled, fine sea salt, sourdough loaf (1 1/2 lb), crust discarded, fresh porcini (cepes; 3/4 lb), trimmed, squabs, fresh thyme, garlic confit puree garlic confit puree, strained duck fat (from garlic confit puree ), loosely packed fresh flat-leaf parsley, fresh lemon juice , or to taste