sourdough

Activate your starter at least 4-6 hours before using it so it's at its peak. It's easier to use a stand mixer for this recipe, but you don't have to. You will knead <---(cute) aluminum turkey roasting pans or something that will work as a lid to cover the ciabatta during the baking process...

I'm going to get a starter going again soon while I'm off work for a few weeks. I used to make all of our bread but work and time got in the way so I knocked it on the head. Not made any bread for about 6 years now. I love sourdough (toasted, Bacon, mushrooms n cheese) and can't find the...

I love Sourdough Bread and want to try making my own. My request is specific flour brands that have no preservatives or additives. I started looking on-line for recipes then realized that I had a much better source of information - all of you. I know I will get the best information from CB...

I'm not seeing any results or noticeable activity from my Sourdough starter. I have followed a guide religiously and used literally the exact same tools and ingredients with proper temperatures and everything. I have done feedings every 24 hours. This is what it looked like before the feeding I...

I'm making my own sourdough starter and when it's "ready" I intend to make a delicious sourdough boule. My first starter "Breddie Mercury" did not make it and passed, I made a new starter "Bread Savage" and I'm now on day 3 following a very strict recipe from Joshua Weissman, apparently he's...

Packaged Sour Dough Rolls

Sourdough Toast

Boneless Pork Cutlet with Mushrooms and Sour Dough Bread

Packaged Sour Dough Bread

Tell me if you can relate: Go to bakery, buy loaf of bread (sourdough or baguette) Go home, enjoy a slice or two. A day later, try to enjoy same bread but its gotten so tough, you are afraid to damage your teeth when chewing it. To be clear: we bought the bread on Saturday morning. It was made...

Sourdough Hoagie Rolls

Hi cookingbites.com. Been looking into this, but have gotten multiple answers to the same question. When calculating baker's percentages for sourdough bread, do you include the flour and water weight of the starter/pre-ferment? In other words if I wanted a 70% hydration dough, then do I use the...

Mrs B wanted wanted to make sourdough bread. This is the method she selected from YouTube. In early 2019 she made the mother, when we left she bequeathed to her friend and Blobby is still alive. This guy is an excellent teacher. NB for the Brits don't use British commercial bread flour when...

Hi, I am looking to make sourdough crackers for my local cheese store and need some advice on a couple of production techniques to nail the quality and consistency. 1. I need a solid way of getting the thickness I want. Currently using pastry rulers at a thickness of 2mm but it is still too...

Being in lockdown, I found a new passion in my kitchen... Sourdough bread! There is somthing magical about seeing a loaf come out of the oven with great spring and bursting open at the cut lines!

Smashed Avocado & Poached Eggs on Toast, with puffed grains, dukkah, pea tendrils and lemon

If you have your own sourdough starter, you will know that you need to replenish it every day and that means discarding some of the starter each time. This is a great way to use up some of the 'discard'. You can leave the pancake batter to prove overnight - or just leave it for an hour, as I...

Sourdough Starter: Day 04 Its been very active yesterday and overnight. So it's pretty much a case of replenishing it every day now until it's established. I like to give mine as long as I can really to get established but most literature I've read suggests a minimum of 10 days to 2 weeks before...

Sourdough Starter: Day 03 Looking at my starter this morning, it's clear to me that it had used all of the available food to it and needs a refresh rather than a straight feed. So today I'll throw most of it away and put fresh flour and water in it. I know this because my starter is very...

Sourdough Starter: Day 02 Ingredients 25g flour (always assume organic and 50:50 mix wholemeal: rye) 25g spring/mineral water Equipment 1 sterile teaspoon(s) Scales Method Again, just the 25g flour and 25g spring or mineral water into your Day 01 starter and mix in well with that sterile...