Sourdough bread is for me one of the most fascinating things in the kitchen. You can make something so amazing and complex with basically just two simple ingredients - water and flour.
Creating and feeding sourdough starter - Learn how to create your own Sourdough starter from scratch and how to maintain your starter. The process is easy and does not require any skill, it will take about five days, but just a few minutes of actual work every day. The natural bacteria that you will be creating makes all the incredible job for you.
Not only is a vegetarian tartare a real treat and a refreshing dish in summer, it is also part of the current trend to consume more vegetables.I'll show you a recipe for a beetroot tartare with a false egg yolk. You can find out what this interesting component from the molecular kitchen is all about below.You will also find another recipe if you like to bake with sourdough at home and don't know what to do with your excess sourdough. Delicious sourdough crackers, of course!
This is my favorite sourdough bread recipe with whole-grain flour. It makes an amazingly tasty bread loaf with intense and nutty flavors. Using whole grain instead of white flour will always produce a somewhat smaller and denser loaf because the bran of the grain cuts through the gluten. But on the other hand, you will get a much deeper and more intense taste of grain, and this high fiber sourdough loaf is even more healthy than white bread.I usually make the double recipe because it is nearly the same work, and you get two loaves. You can give the second loaf to somebody, or you can keep it in your freezer. All you have to do is double the ingredients the recipe stays the same.
One of our favorite sourdough discard recipes are sourdough crackers. They are not only the easiest and fastest sourdough recipe, but are also extremely digestible and always welcome as a snack or side dish and go perfectly with our recipe for a vegetarian tartare.
My favorite sourdough bread recipe with white flour. I make this recipe or a version of it at least once every two weeks and still enjoy the outcome every time. It makes beautiful, natural sourdough bread with just a bit of acidity to it. The flavor of your sourdough starter will directly reflect in the taste of the bread. I usually make the double recipe because it is nearly the same work, and you get two loaves. You can give the second loaf to somebody, or you can keep it in your freezer. All you have to do is double the ingredients the recipe stays the same.