This gluten free sourdough bread has amazing oven spring, defined scoring, and a tasty, tender interior. It’s a wonderful homemade loaf of bread.
We evaluate whether the robust, often complex, sourdough starter refreshing protocol of most home bakers actually results in a better loaf of bread than using a small amount of cold, essentially neglected starter.
This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.
See instructions for reviving your starter HERE.
This unique and beautiful pasta recipe is an inspiration that came to me when I was kneading a ball of za’atar cracker dough. As I was smelling the delicious combination of herbs, olive oil, and sourdough starter, it dawned on me that cracker dough is essentially an eggless pasta dough, and I had a formula for something amazing in my hands.
These whole grain sourdough bagels have the most important characteristic of bagels; they’re chewy. The inside has just the right density and texture, and the “skin” is thick and malty. On top of that, the bagels are full of the fiber, flavor, and nutrients of whole grain heritage wheat flours.
Sourdough bomboloni — aka deep fried donuts — sound decadent to the extreme, but actually they’re quite delicate in flavor and texture.
Lotus Leaf Bao are steamed buns that open up to hold all sorts of delicious fillings from a grill, slow cooker, or baking sheet. This shape of bao is originally from the Fujian region of China but most associated with Taiwan and a classic pork belly filling. The steamed bread is fluffy and tender, with a wonderful mouth-feel to pair with crunchy vegetables and sauce-infused meats.
Glass bread or “pan de cristal” from Spain is a fun high hydration challenge for bakers and it rewards your courage with crusty, scrumptious loaves for perfect Catalonian tomato bread aka “pan con tomate,” as well as bruschetta, garlic bread, and any sandwich you want to be crispy and never soggy or leaky.
Don’t let sourdough versus commercial yeast stop you from trying a recipe. As long as you’re willing to pay attention to the dough and ignore the recipe’s rising-time recommendations, you can make a yeast recipe with sourdough starter and vice versa. I’m going to use the term “starter” throughout these instructions to refer to mature …
Dinner rolls made with whole grain wheat and mashed potatoes are soft and flavorful. Incorporate them into your Thanksgiving prep or leftover use, or make them any time of year.
Scalding is a technique involving cooking a portion of the flour for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible.
Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.
Altamura style bread is full of delicious nutty and slightly sweet durum wheat flavor. It has a great mouth-feel, with a chewiness that’s great for dipping in olive oil or stew, or for use as a sandwich bread.
Birote Salado is a crusty delicious Mexican bread with a fascinating history that dates back to Napoleon and a unqiue sourdough starter fed with beer, lime juice, egg and more.
Naturally leavened panettone is an epic adventure in baking, worth mastering and repeating even outside the holiday season. With this recipe’s clear instructions and well-tested strategies, you can enjoy the airy soft crumb and scrumptious fruity flavors of homemade panettone.
Tsoureki is a braided Greek holiday bread. It has orange zest along with mastic and mahleb, which impart flavors of cherry, almond, and pine. It’s so tasty, and this variation uses whole grain flour for more fiber and nutrients. You can enjoy it any time of year for a soft, flavorful, and fiber-full bread that fills your home with amazing aromas.
Barbari bread is a traditional Persian flatbread with an extra crispy crust from a special glaze as well as tasty sesame and nigella seeds. Try this version with the added flavors of sourdough fermentation and khorasan wheat or turkey red whole grain flours.
Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour, the flavors of heirloom corn come through beautifully and compliment the sweet fruity filling.
A delicious whole wheat, seeded, pull-apart sourdough bread from about 2000 years ago whose characteristics have been reconstructed by food historians and archaeologists using ancient texts, depictions in art, and the analysis of intact bread loaves preserved in the volcanic ash of the eruption of Mount Vesuvius in 79 AD.
This whole grain recipe for Turkish simit incorporates golden khorasan and hard white wheats for extra flavor and nutrition. The twisted sesame-coated crust is full of texture and has a slight sweetness from grape molasses. Enjoy simit with tea and a savory Mediterranean breakfast or drizzle the simit with honey for a sweet afternoon treat.
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