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    You are in: Home / Cookbooks / Sourdough
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    28 recipes in

    Sourdough

    I am a sourdough fanatic, using only wild yeast starters. Bread made with wild yeast is totally amazing!
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    33 Reviews |  By pollen

    My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.

    Recipe #18995

    I love eating this bread for breakfast. It is actually pretty healthy, too. Chopped walnuts or pecans can be added, if you wish. This recipe is one of my original creations.

    Recipe #366251

    Old fashioned pancakes just like the prospectors used to make on the trail. Prep time does not include proofing time.

    Recipe #34749

    I was asked for a sourdough version of hot cross buns. This is the recipe I came up with, inspired by a non-sourdugh recipe in Jeffrey Hamelman's "Bread".

    Recipe #294232

    Experiment with different beers in this bread.

    Recipe #133177

    Fantastic sourdough buns for sandwiches! I posted this recipe in the forums and Akillian made them and posted her picture. Don't they look awesome?

    Recipe #135870

    What a great way to use up some of that extra sourdough starter and that little dab of canned pumpkin that's always left when your recipe calls for 1 cup. I created this recipe and I think it turned out really good. My dog, Clyde, thinks so too!

    Recipe #134498

    This is how I am currently making my white sourdough bread. I am constantly learning new techniques in order to perfect my bread so next year I may have a whole new approach. You can use up to 50% whole wheat flour, if you prefer.

    Recipe #131535

    You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period.

    Recipe #116648

    Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.

    Recipe #34753

    Fragrant with herbs and onion, this moist bread will become one of your favorites. I made half of my batch into bread sticks and they were wonderful. I rolled out the dough to about 1/4" thick, brushed with olive oil and sprinkled with finely shredded cheese and garlic powder. Let rise until light and bake at 400 degrees F until golden.

    Recipe #56917

    Subtle, savory and rich. I like to add a bit of fresh parmesan but it's yummy even without it.

    Recipe #42049

    No kneading is required for this bread. Beat either by hand or with an electric mixer.

    Recipe #40870

    Very special breakfast bread (good anytime!) Makes a very classy French Toast.

    Recipe #37334

    Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.

    Recipe #40579

    This is one of those recipes that you can taste with your imagination! I haven't made it yet, but I will soon. I just know it is going to be really yummy with my next Italian dinner!

    Recipe #39632

    The perfect companion to your next Italian pasta dinner.

    Recipe #37278

    Light as a feather! Prep time does not include rising time.

    Recipe #35992

    Mannaeesh is a Middle Eastern favorite. It is lightly leavened to produce a soft bread that puffs and forms a hollowed pouch into which all sorts of yummy things may be stuffed. This is fun to bake and fun to eat. From "World Sourdoughs From Antiquity" by Ed Wood.

    Recipe #37121

    This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood.

    Recipe #36761

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