Sourdough biscuits are buttery, tender, and crispy-flaky, using discard sourdough starter and taking only minutes to prepare.
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Sourdough Biscuits
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Eric’s Sourdough Waffles
I still marvel at how anything this simple and easy can be so good. Herein lies the magic. Start with great ingredients and let nature, in the form of wild yeast and time, do its thing.
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Sprouted Wheat Sourdough Ciabatta
This ciabatta recipe uses sprouted red wheat flour to make it more nutritious and complex in flavor without compromising the wild open crumb that is characteristic of the style.
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Brie Flower Bread Rolls
This bread art recipe has a big wow factor in terms of flavor and presentation, and it’s easy to make. With oozy decadence from cheese and an optional sugar-nut glaze, it’s great for a holiday party or dinner with guests.
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Whole Grain Challah
My latest bread obsession involves trying to convert normally all white flour recipes to healthy and tasty whole grain versions while maintaining the light and soft texture typical of the originals. This challah recipe does the trick for me.
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Sourdough Ciabatta
If you could only have one type of bread to eat for the rest of your life, what would you pick? My answer would be, “Ciabatta.” Specifically, sourdough ciabatta, for the added complexity of flavor that natural leavening brings to the bread.
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