All Books 20% Off - Free Shipping For Orders $40 And Up

Recipes — Sourdough RSS

Gluten Free Sourdough English Muffins (From King Arthur Flour)

Ingredients 3/4 cup Gluten-Free Multi-Purpose Flour 3/4 cup potato starch 1/4 teaspoon instant yeast 1 teaspoon xanthan gum 1 1/4 teaspoon salt 1 cup fed Gluten-Free Sourdough Starter (active and bubbly) 1/2 to 3/4 cup water 2 tablespoons vegetable oil 1 large egg Instructions Whisk dry ingredients together well. Add the dry ingredients to the starter and beat until well-blended. Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste. Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy. Preheat your electric or stove top griddle to a medium...

Continue reading

Gluten Free Sourdough Flatbread (From King Arthur Flour)

Ingredients 1 cup gluten-free sourdough starter (active and bubbly) 2 cups gluten-free multi-purpose flour 1/2 teaspoon instant yeast 1 teaspoon xanthan gum 2 teaspoons sugar 1 1/2 teaspoons salt 1 tablespoon olive oil 1 large egg 1/2 to 3/4 cups warm water seeds or topping seasonings (optional) Instructions Place the starter into a mixing bowl. In a separate bowl, whisk together the flour, yeast, xanthan gum, sugar, and salt; add to the starter. Use an electric mixer (hand or stand) to mix on low speed until just combined. Add the olive oil, egg, and water, and beat on high speed for 2 to 3 minutes. The batter will have a thick, paste-like consistency. Allow the dough to rest for 1...

Continue reading

Whole Wheat and Rye Sourdough Bread (From King Arthur Flour)

Ingredients 1 tablespoon instant yeast 1 3/4 cups lukewarm milk 2 cups sourdough starter, fed or unfed, any variety is fine 1/4 cup packed dark brown sugar 2 teaspoons salt 1/2 teaspoon ground cardamom 1 tablespoon caraway seeds 1 teaspoon whole anise seeds 1 cup white rye flour 1 cup whole wheat flour 3 1/2 to 4 cups unbleached all-purpose flour Instructions Combine the yeast, milk, sourdough starter, sugar, salt, cardamom, and seeds. Stir in the rye flour and beat until the batter is smooth. Add the whole wheat flour, then the unbleached all-purpose flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured...

Continue reading

Sourdough Rye Bread - For Bread Machine (From King Arthur Flour)

Ingredients 2 tablespoons vegetable oil 1 1/2 tablespoons molasses 1 1/2 tablespoons honey 1 large egg 1 cup sourdough starter, fed and active, any variety is fine 1/3 cup water 2 1/4 cups unbleached all-purpose flour 3/4 cup white rye flour 1 1/2 teaspoons table salt or 2 teaspoons kosher salt 2 tablespoons caraway seeds 1 1/2 teaspoons active dry yeast or instant yeast 4 teaspoons King Arthur Whole-Grain Bread Improver Instructions To make the starter: Combine the milk, yeast, and flour. The mixture will be thick. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally. The mixture will thin out slightly. To make the bread: Place all the ingredients into...

Continue reading

Sourdough Pumpernickel Bread (From King Arthur Flour)

Sponge Ingredients 1 1/3 cups active (fed) sourdough starter, any variety is fine 1 cup room temperature black coffee or potato water (water in which potatoes have been boiled) 2 cups pumpernickel flour 1/2 cup chopped onion Dough Ingredients 2 tablespoons vegetable oil 2 teaspoons salt 1/4 cup molasses 4 cups unbleached all-purpose flour Instructions To make the sponge: Measure the starter into a bowl. Add the coffee or potato water, pumpernickel, and onion. Stir together, cover, and let bubble away at room temperature overnight. To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together. Turn the dough out onto...

Continue reading