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Artisan Sourdough Bread
I often crave a crusty loaf of sourdough bread to dip into soups or slather butter on as a snack. I would make big loafs of bread but it never seemed to get eaten fast enough before it went stale. This loaf of sourdough is a smaller version of those big crusty round artisan sourdough breads. Perfect for small families or someone wanting a smaller fresh loaf every few days. It is relativity simple, tastes amazing, and made with freshly milled flour for much needed vitamins and minerals. Making anything sourdough generally takes longer than quick breads or yeast breads. This is because the sourdough is the rising agent instead…
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Sourdough Sandwich Bread with Hard Red Wheat Berries
My kids love to eat peanut butter jellies as much as any other modern child. The problem I had was the store bought bread was loaded with chemicals and the typical sourdough wasn't the right texture my kids were looking for. Unfortunately, I had given them the store bought bread for years before I found out about the health benefits of sourdough and freshly milled flour. So I set myself on a mission to make the perfect sourdough sandwich bread. Using my sourdough french bread recipe with a little more honey and oil worked amazingly. The loaf comes out soft and fluffy with that chewy texture the kids wanted. This…
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Sourdough Ciabatta
Crusty small loaf bread with a soft chewy center. Sourdough ciabatta is a prefect bread for sandwiches or just dipping in olive oil. This bread is similar to the french bread but smaller and flatter. I started with this bread before attempting to make more difficult recipes. With only a few ingredients, this bread is easy to make and delicious. Sourdough is a lot like other dough but has a distinct sour flavor. The sour flavor comes from the natural yeast used to make the dough. This yeast is called starter. Made with flour and water, it is a natural rising agent found to be full of probiotics and easier…
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Sourdough Croutons
Making bread can be very rewarding, but what do we do with stale bread? One of the ways I preserve and use my bread before it gets old or moldy is by making sourdough croutons. Sourdough croutons are eaten as a snack or on salads and are full of flavor. Flavoring the croutons is as simple as finding out what flavors you like. I use many different kinds of herbs but my family favorite is parsley, oregano, thyme and rosemary. I will also make them with garlic and salt. What makes these sourdough croutons? The type of bread I cut up is always leftover sourdough bread. I make sourdough french…
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Sourdough Cinnamon Rolls
Sweet, savory sourdough cinnamon rolls are a delicious way to start your day. Cream cheese frosting or buttercream adds even more sweetness on top of soft chewy rolls. Our family tradition is to have sourdough cinnamon rolls Christmas morning. Although any time is a good time to eat this sweet treat. Sourdough is a type of bread that is risen with sourdough starter instead of store bought yeast. Sourdough has wild yeast and good bacteria to promote gut health and is easier to digest than traditional bread. Bread made from instant yeast usually rises in a few hours, while sourdough bread is traditionally risen for a longer time and has…
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Sourdough French Bread
Sourdough french bread has been one of my favorite breads to make. Crusty with a soft chewy inside, perfect to eat with butter or as a side for meals. This recipe usually makes two loaves of bread or one giant loaf. I often use this sourdough french bread when making cheesy garlic bread. I like making most of my bread with sourdough starter. The sourdough starter replaces the active yeast one could buy at the store. I find that sourdough bread is healthier and easier to digest. When sourdough is fermented, the dough has time to grow good bacteria. Another benefit is, when the dough is fermented for a longer…
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Cheesy Garlic Bread
Homemade cheesy garlic bread is perfect with pasta. We eat a lot of different pasta dishes for dinner and this pairs perfectly to soak up some sauce. I make mine with sourdough french bread but any firm loaf bread would work. To make cheesy garlic bread you will need bread, butter, garlic, salt and cheese. Sometimes I change up how I combine these items. I will use garlic salt with unsalted butter or salted butter with fresh garlic. The best way to make cheesy garlic bread is with fresh garlic. Shredded mozzarella is nice but I have also used a mix of parmesan and mozzarella. First preheat oven to 425…
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Sourdough biscuits
Warm, flaky buttery sourdough biscuits are perfect alone or with some hot sausage gravy. These sourdough biscuits are good for breakfast or added to a side at dinner. My children sometimes add butter and eat as a snack. I love how easy and fast they can be made with just a few simple ingredients. These sourdough biscuits can be made same day or long fermented. I usually bake same day, as I forget to start them the night before. All you need is unbleached flour, sourdough active or discard, butter, salt, baking powder, baking soda, milk and honey or sugar. The sourdough will not be the leavener in this recipe…
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How to make sourdough starter
Sourdough starter is an easy way to rise baked goods. Full of good bacteria and great for your health. All someone needs is flour and water. I use sourdough starter very often, from bread to cookies to crackers and much more. Sourdough has a very nice tangy flavor that I just love. It is also a money saver compared to buying instant yeast packets. I learned how to make my own sourdough starter over 5 years ago when I wanted to get away from store bought bread. After looking up many recipes and tried everything from potatoes to instant yeast packets to rise the bread. I liked the breads I…
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Sourdough Bagels made with Hard Wheat
I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or…
