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Sourdough bread
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14 complete recipes and options
Main recipeCountry sourdough with added yeast
Starter plus a little yeast, followed by a cold proof.
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Overnight wheat and rye sourdough
Long fermentation without added commercial yeast.
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Overnight white and whole-wheat sourdough
30% whole wheat without added commercial yeast.
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75% whole-wheat bread with sourdough starter
75% whole wheat, with starter and a little yeast.
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Bran-crusted sourdough bread
Bran coats the outside of a mostly white loaf.
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Walnut sourdough bread
Walnuts added to the country dough.
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Wheat bread with light rye
10% whole wheat and 15% rye.
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Wheat bread with whole rye
12.5% whole wheat and 17.5% rye; wetter dough.
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Mushroom and smoked paprika sourdough
Cooked mushrooms and oil in a starter-only loaf.
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Bread with a twice-fed sourdough starter
Two successive feeds prepare the starter before mixing.
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White bread with warm-fed sourdough starter
Uses a firmer white starter with controlled warm feeds.
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40% whole-wheat bread with warm-fed starter
The warm-build method with 40% whole wheat.
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Large round sourdough loaf
One approximately 1.8 kg loaf with its own baking method.
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Country sourdough with added yeast (liquid starter)
Liquid-starter adaptation with a three-stage build.
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