How Much Rye Flour is Too Much for a Good Sourdough Loaf?
Jump to recipes by clicking here: Roggen Vollkornbrot Recipe 50/50 Rye/Wheat Recipe Bavarian...
Read More
Category: Recipes
Cracker Day Meets #CrackerDay
In the USA, the term “cracker” most often refers to salty or savory biscuits, but in the UK crackers are might be water biscuits or savory biscuits. Either way, today, #CrackerDay, is a good day to highlight sourdough crackers by making and baking a batch. And honestly, nothing could be easier to make than these crackers built on a base of your sourdough discard.
Read More
Celebrating National Zucchini Bread Day the Sourdough Way
NATIONAL ZUCCHINI BREAD DAY held on April 25th each year, encourages bakers every where to bake this delicious bread. And just like bananas, and applesauce, zucchini makes this baked loaf moist and a bit more nutritious. However, for those of us who use sourdough, it is a terrific excuse to use up some discard and bake yummy quick bread.
Read More
Quick (or Long Fermented) Sourdough Banana Bread
This quick, moist sourdough banana bread uses discard or but can also be long fermented for 8–12 hours for better digestion using active starter.
Read More
SOURDOUGH UKRAINIAN EASTER PASKA
The practice of making Paska for Easter can be traced back to the earliest days of the Orthodox Christian church which traditionally offers a sweetened “communion” bread during its celebrations. In this recipe adapted for sourdough, our enriched dough has butter, eggs, and milk, is flavored with fresh citrus zest and is loaded with golden raisins.
Read More
White Whole-wheat, Khorasan, Spelt, and Rye Sourdough Bread
Khorasan, spelt, and rye all combine with whole-wheat flour to make a buttery, nutty flavored loaf of REAL Sourdough Bread.
Read More
Martha Washington’s Sourdough Bread
In the latter part of the 18th century, Martha Washington, the first president’s wife’s handwritten recipes began circulating as a gift for newlywed family members. The pressures on her kitchen to host guests must have been enormous and bread was part of nearly every meal in her home.
Read More
Decadent Sourdough Chocolate Cake
For #WorldChocolateDay, Martha Levie explains how to make a deliciously decadent sourdough chocolate cake and how the long ferment, delivers good nutrition not only from the wheat flour but the cocoa too.
Read More
7 Great sourdough Recipes for the Holiday Season
There are literally hundreds of recipes out there for great seasonal holiday sourdough bread, but here are just seven that we recommend for the season: Sourdough Brioche Rolls, Buttery Sourdough Biscuits, Pumpkin Sourdough Bread Pudding,Sourdough Pie crust, Sourdough Stuffing, Walnut Cranberry Sourdough Bread, and Sourdough Bread-art Turkey
Read More
Simple Sourdough Discard Butter Biscuits
The best sourdough biscuits you will ever bake need just 5 simple ingredients: discard (or active starter), flour, baking powder, salt, and butter. That is all it takes to make great biscuits for breakfast, lunch, and/or dinner.
Read More
7 GREAT Ways to use Our Cinnamon Swirl Sourdough
In celebration of #NationalCinnamonDay we explain how we make our Cinnamon Swirl Sourdough Bread and then share 7 great recipes plus more using that bread.
Read More
Garlic Rosemary Sourdough Bread
Our popular Country loaf with fresh garlic and rosemary worked right in. It all begins with 70% Abigail’s Flour™ (finely milled whole grain, unheated, unbromated & unfortified) and 30% freshly ground wheat flour, water, olive oil, fresh garlic, sea salt, and dried rosemary.
Read More
Recent Comments