This whole wheat sourdough recipe from Peter Reinhart’s Whole Grain Breads is versatile enough to be baked as a sandwich loaf, a hearth bread, or rolls. This is an enriched, medium soft WHOLE WHEAT bread dough recipe, that uses delayed fermentation and will take at least two days to make. The original recipe called for baker’s yeast, but said that sourdough starters can be substituted, which is what we have done here.
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February 3rd is #NationalCarrotCakeDay and is a great time to bake one using sourdough. This cake is moist and spicy, filled with chewy surprises like raisins and walnuts, and iced with cream cheese frosting.— this cake offers the chance to eat your cake and have some veggies too—both carrots and sourdough starter (or discard) make this cake a good keeper.
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This sourdough lexicon of bread making is designed to especially give the sourdough bread bakers a common language and vocabulary when talking sourdough and its many processes.
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Sourdoughs that take on a natural leavening process from their sourdough starter and a 6+ hour fermentation, are actually proven to boost your immune system and help increase healthy digestion of foods.
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Sourdough Pie Crust, where have you been all my life? This pie crust is tender, flaky, and tastes...
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