Sourdough Bread

May 1, 2009
by Barbara

sd-buttered-slice

A warm welcome to all of our visitors from Instructables! Thanks for reading the Sourdough Bread Instructable and thanks for cruising on over here. I thought it’d be easier if I collected the various sourdough recipes and posts that we have over here and put them in one place.

If you read the different posts, starting nearly three years ago, you’ll notice that some of my methods and recipes have evolved over time. If in doubt, pay more attention to later posts.

Here are four posts on sourdough starter:

Sourdough Starter

Sourdough Starter Redux

The Care and Feeding of Sourdough

What NOT to do with Sourdough

Here are two links to the original bread recipes that I started with. Over time Clair’s sourdough recipe evolved into the recipe posted in the Sourdough Bread Instructable.

Clair’s Sourdough

Barb’s Whole Wheat Sourdough

Here are a couple of delicious applications of sourdough:

Chop Block

Sourdough Pizza Crust

Summer Sourdough Sandwiches

Michael Munchable Melts

Thanks for visiting and feel free to hang around the kitchen for awhile. We have good things cooking!

Barb

7 Comments for this entry

  • cheesenbread says:

    Looks very good. Things are always better tasting and feeling when you do them yourself.
    Check out my blog on my home cheesemaking and home sourdough experiments.
    http://www.cheesenbread.wordpress.com

  • Ambimom says:

    I adapted the famous Jim Lahey’s Sullivan Street Bakery No-Knead method for my sourdough bread which uses no yeast — only one cup of active starter. 330 grams bread flour, 110 grams whole wheat flour, 1 cup active starter, 2 teaspoons salt, one cup plus 2 tbs tepid water. Mix all until all flour absorbed. Set in covered bowl 14 to 18 hours. Dump onto floured board. Knead 10 or 15 times (that’s all). Shape into ball. Place on oiled parchment paper and let rise for 4 to 5 hours. I bake mine in a covered dutch oven that has been preheated for 3o minutes at 500 F. Lower oven to 425F. Bake 30 min covered. Bake 30 min uncovered. Voila!

  • Ludovic says:

    Just a point on cooking: your Dutch oven method seems good (I’ve tried similar in a cast iron pan with a lid) but not everyone has one.
    For myself, I prefer “freeform breads”, with a thick crust: I preheat my oven to the max temperature and use a tray with ice cubes: check the receipe on my
    blog http://richmondtransits.blogspot.com/2009/05/my-no-knead-sourdough-bread.html

  • Charlie says:

    Thankyou for your Blog. I found your website through Instructables and finally decided to jump into the Sourdouh realm. Since Moving from Brooklyn to Lancaster, PA the price of good bread has shot up and to get it you have to go to Panera so I decided to give it a try. I made my starter on Thursday and took 1 cup out last night. Fed the starter, and used the cup for 2 Sourdough loaves(using Pyrex) sitting on my counter now. I will throw it in the oven tonight. Thanks again for your info!!

  • Siddley says:

    Greetings from across the pond! First attempt at Lancashire Sourdough is on second rise and looking goooood! Thanks for a good recipe and list of instructions!

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