Commercial Ezekiel bread is made from sprouted grains and legumes, but this recipe uses long fermentation to accomplish the same level of digestibility. The flavor and crumb are great, and the crusts if wonderfully crisp.
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So here we are right in the middle of our #ChristmasCookie Exchange, and along comes National Brownie Day? Who even knew that there was a #NationalBrownieDay and that it fell right after #NationalCookieDay. But no need to worry, after we will tell you how to make this sourdough brownie recipe, we will share steps into making this into a Chocolate Crinkle Cookie recipe as we continue with Day 5 of the #12DaysOfSourdoughCookies.
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In each of Martha’s live beginners sourdough classes, she answers questions about sourdough...
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Making and storing a dehydrated sourdough start is good insurance against a starter gone bad and is an important addition to your food storage.
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I wonder if oats, or better said its flour, would be a good solo grain to make sourdough bread—the nutty flavor of it makes me want to try.
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