251 whole sourdough Recipes

proofed sourdough starter, milk, warmed, butter, melted, molasses, potato flakes, salt, whole wheat flour, bread flour

proofed sourdough starter, butter, milk, salt, honey, raw sunflower seeds, whole wheat flour, white bread flour

proofed sourdough starter (proofed with multigrain flour, if possible, see note below), bread flour, whole wheat flour, wheat germ, sea salt, poppy seeds, sesame seeds, amaranth or 2 tbsp quinoa, sunflower seeds, pumpkin seeds, butter, melted, plain yogurt, honey, lukewarm water

proofed sourdough starter, evaporated milk, butter or 4 tbsp margarine, sugar, salt, white bread flour, white bread flour, rolled wheat flakes, whole ground flax seed meal, rolled oatmeal, potato flakes

proofed sourdough starter (8 oz.), water, cool (10 oz.), whole wheat flour , 100% (6 oz.), cocoa, dutch preferred (1 1/2 oz.), instant malted milk powder (2 1/4 oz.), teasoon baking powder, salt, cinnamon, sugar (5 1/4 oz.), eggs, butter, unsalted, melted (cool slightly ), vanilla (or substitute kahlua), chocolate chips , semi sweet (4 1/2 oz.), ice cream, cream, chocolate syrup, banana, nuts

dry yeast, warm water (about 110 degrees f), all-purpose flour, granulated sugar, whole milk, unsalted butter, eggs, ground sea salt

filtered water (room temp .), honey, freshly milled whole wheat flour (packaged is fine , though), sourdough starter , at its peak (whole wheat starter works best), oil, salt, bread enhancer, vital wheat gluten, freshly milled whole wheat flour

pre-ferment, unfed ) whole-wheat sourdough starter, warm water, whole wheat flour, dough, all-purpose flour, whole wheat flour, salt, skim milk powder, all the pre-ferment (above), canola oil, golden syrup, dry active yeast, warm water, golden syrup, raisins, pumpkin pie spice

granulated sugar, warm water, sourdough starter, multigrain whole wheat bread flour, multigrain whole wheat flour (or combination of multigrain, whole wheat, and white), honey, sea salt, warm water, sunflower seeds, seven-grain cereal

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

eggs, oil, applesauce, sugar (i use 1/2 cup of splenda and 1/4 cup .), sourdough starter, all-purpose flour (can use half all-purpose and half whole wheat.), baking soda, salt, chopped pecans, strawberries, hulled, quartered and rough chopped

active dry yeast, warm water (110o to 115o), butter, softened, honey, molasses, sourdough starter, toasted wheat germ, sugar, baking soda, salt, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour, canola oil

cracked wheat, water, margarine, melted, molasses, honey, nonfat milk, flax seed, raw sunflower seeds, sourdough starter, whole wheat flour, bread flour, egg, beaten

slightly spoiled whole milk (smells sour), corn oil, bread flour, whole egg, egg whites, sea salt, almond extract

whole milk, active dry yeast (1/2 packet), apple cider, light brown sugar, unsalted butter, melted, all-purpose flour, all-purpose flour, egg, slightly beaten, baking soda, tart green apple (such as, granny smith), unpeeled, diced, unsalted butter, maple syrup or honey, for serving, chopped pecans, for garnish (optional)

warm water (95-105 f), fresh yeast, sourdough starter, all-purpose flour, whole wheat flour, salt, warm water (95-105 f), fresh yeast, buttermilk, plain yogurt, all-purpose flour, semolina flour, unwashed medium red grapes, sourdough starter (from stage 1), all-purpose flour, semolina flour, fresh yeast, warm water (95-105 f)

peeled cooked whole chestnuts, rinsed and drained (2 2/3 cups), leeks (white and pale green parts only), coarsely chopped (1 1/4 cups), olive oil, unsalted butter, onion, coarsely chopped (2 cups), celery ribs, coarsely chopped (1 1/4 cups), carrots, coarsely chopped (1 cup), turkish bay leaves or 1 california, tamari or soy sauce, qt water, salt , or to taste, chopped fresh flat-leaf parsley, chopped fresh sage, dry sherry or madeira, black pepper, olive oil, unsalted butter, sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (4 cups), chopped fresh sage, peeled cooked whole chestnuts, chopped (2 2/3 cups), flaky sea salt (preferably maldon)

your sourdough starter, lettuce,finely chopped, whole wheat flour, baking powder, soda, sea salt, mace, ginge, cinnamon, honey (last years harvest), oil, lemon peel,grated, farm fresh eggs, milk, nuts,chopped