| Recipe | Description |
|---|
| A Sourdough Starter | This is a stiff starter. It is a 1:3 ratio, starter to flour. It has the same feel as a final dough. I find it easy to use and especially easy to keep in the fridge.This is 70% hydration. Also I use half all purpose white flour and half whole wheat bread flour. |
| A Sourdough Starter - Simple | Simplified from my more extensive recipe. Mix 2 oz into 10 oz with a residual 2 oz to keep. |
| A Very Simple Sourdough Starter | Well, I've succomed to the 100% or 1:1:1 hydration starter to get the lightest sourdough bread without any addition of commercial yeast! I am getting used to a new routine. |
| Artisan - High Hydration Loaves | Mix two or three loaves by hand or mix 4-6 loaves in the mixer. This has large air pockets with a moist crumb and a crispy crust. |
| Artisan - Multigrain | Two loaves, no commercial yeast. |
| Artisan - Whole Wheat | Slow risen crispy crust round loaves with a satisfying chew and a rich nutty flavor. |
| Bagels | Not as hard as they sound. Makes 20 full size bagels or nearly 40 - 3 oz bagels which bake on two baking sheets. |
| Bagels - smaller recipe | The same great recipe but sized for a 10 oz starter. |
| Biscuits | Make these as cinnamon sugar rolls! Or make them big squares for egg sandwiches. |
| Biscuits - larger recipe | The combination of buttermilk biscuits and sourdough to make a bigger recipe with only 10 oz starter. These are not as fluffy as the higher starter biscuits, but still good. |
| Biscuits - Shortcake | A similar recipe to sourdough scones, but baked in a pie dish and a little sweeter, like a cake. |
| Biscuits - Sourdough Scones | Sourdough starter gives this quick mixing recipe depth of flavor and a good rise. |
| Buns - Smaller Recipe | Just half the recipe making 54 oz dough. Including an option for chocolate chocolate chip buns! |
| Buns or light white sandwich bread | Quick with commercial yeast and using sourdough for flavor. |
| Chocolate Bread | Making 4 big loaves on french bread pans. Chocolate chips give you an added sense of chocolate and the sour of the dough also gives you a sense of chocolate, without sugar. |
| Chocolate Cake | We'll see! Making 1 9x13 cake, but I'm pretty sure I'll soon want to double this recipe. |
| Chocolate Focaccia | Like a bready brownie with a nice chew. Baked in 6 small skillets it makes a nice treat! |
| Ciabatta - slow rising | Made without any commercial yeast, these loaves are full of flavor. |
| Ciabatta Rolls | White flour with a crusty exterior but soft inside. Perfect for Hot melty sandwiches. |
| Cinnamon Bread | A thick rich raisin and cinnamon swirl amid whole wheat bread! |
| Cinnamon Rolls | This is my choice cinnamon roll recipe, currently. Light enough, not too sweet, balanced for all my cinnamon roll aficionados. I am making 24 individual rolls in large muffin papers, but baked on the 2/3 sheet pan OR half recipe 12 rolls on sheet pan or 9x13 pan. |
| Cinnamon Rolls - again | Made with very active 1:1:1 starter with no commercial yeast. |
| Cornbread | |
| Dough - Milk and Honey bread or buns | Use this dough to make cute freeform loaves baked in large baking sheet, or hotdog buns or hoagie rolls! |
| Doughnuts - chocolate baked | Baked in my doughnut pans these are packed with flavor. |
| Elephant Ears or Doughnuts | Sourdough version so it is packed with flavor and fried in coconut oil it is healthy enough to eat lots! |
| Everyday Loaves - Basic White | Using only white flour and some commercial yeast, this is light but still flavorful. |
| Everyday Loaves - Crusty Artisan | This recipe uses all artisan bread flour which makes it chewy and moist with a heavy crackly crust. This is what you usually associate with a 'sourdough' bread. |
| Everyday Loaves - White Artisan | Using 100% hydration starter (1:1:1) and following the original recipe closely. (Artisan Sourdough made Simple) |
| Everyday Loaves - Whole Wheat | Simple and hearty. |
| Everyday Loaves - Whole Wheat Artisan | Using 100% hydration starter (1:1:1) and following the original recipe closely. (Artisan Sourdough made Simple) |
| Flat bread | Baked on the stone, these puff up and 'pita' beautifully. 1:1:1 starter. |
| Flat Bread - no dairy | Just my pizza dough with olive oil added.I made 5 oz breads and used them to make personal pizzas. Very good. |
| Flat bread - Skillet | 1:1:1 starter made with milk and olive oil and fried in cast iron. |
| Flatbread - Skillet Yogurt | Taken from Artisan Sourdough Made Simple (p.160) using 1:1:1 starter. Uses leftover starter! |
| Flatbread - Tortillas | Basically a flatbread, but with a goodly amount of lard or tallow. Fried briefly in a cast iron griddle pan. |
| Focaccia - Also for sheet pan pizza | Rise overnight and use the next day. |
| Fruit Cobbler - Coffeecake topped | Made in a 12 inch cast iron skillet - quick for breakfast. |
| Fry Bread - Quick | Quick to mix and quick to fry. Makes great sandwiches. This sourdough version is still under trial! |
| Hamburger Buns | Can use commercial yeast, or not if your starter is very active. These are light but will lick up all the juices from your patty. |
| Muffins - Basic recipe | Basic recipe for basic add-ins like good old blueberry muffins. |
| Muffins - Cranberry - hydrated | Soak overnight. Makes 24 large muffins. |
| Muffins - Cranberry Orange | Let these sit a day before enjoying. They are like fruitcake allowing the spices and moisture to distribute. |
| Muffins - Cranberry, Date, Mandarin | Filled with good things, especially for winter when you've frozen the fresh cranberries from Thanksgiving. |
| Muffins - Fruitcake Muffins | Lignter than my fruitcake but with the same tasty ingredients. |
| Muffins - Orange Date | Uses a whole orange or mandarin orange and fresh or dried dates! |
| Muffins - Pumpkin long rise | Dark and intensely flavored, these are actually better the day after you bake them. |
| Pancakes - Crepes | Thin but not too thin and very flavorful. |
| Pancakes - Harvest | Make these with apples, carrots or zucchini. |
| Pancakes - Mom's Really Big Ones | This is an overnight sourdough recipe which makes pancakes which are spongy and springy. 1:1:1 starter |
| Pizza - Cheesy Skillet Pan Pizza | Thick pan pizza. |
| Pizza - Dough for baking sheets | Mix it in the morning and use it for dinner! 96 oz dough for 4 baking sheets. Uses 32 oz starter, 80% hydration starter |
| Pizza - Dough for pizza stone | 72 oz dough - 20 oz starter 1:1:1 |
| Pizza - quicker dough | To mix after breakfast and bake on the stone. 60 oz dough using 10 oz starter with commercial yeast. |
| Pumpkin Loaf | An artisan style pumpkin bread. Not as pumpkin tasting as a quick bread, but will bring a smile and satisfied sigh in the fall! |
| Quick Bread - Banana Bread | Using my 1:1:1 starter. Allows time for the sourdough to 'rise' thereby it is healthier. The sourdough really complimented the flavor of the bananas. |
| Quick Dough - Coffeecake | Makes a 1/2 sheet cake. Not too much starter to weigh down the dough, flavorful and not crumbly. Allow an hour to mix and rest or ferment several hours. |
| Quick Dough - Hydrated | This recipe can ferment for 8-12 hours or just allow time to rest as you mix it together. Either way, the flour hydrates with the milk and starter. |
| Quick Dough - Not Hydrated | Use your extra mother starter in this quick mix bread. This recipe does not use an overnight hydration. |
| Rolls - Bread Basket | Easy to handle dough. 1:1:1 starter |
| Rolls - Soft White Rolls and Burger Rolls | Made without commercial yeast. If you must form the rolls and refrigerate, they will be more sour than if you can accomplish the recipe all in one day. |
| Rolls - Tear and Share | Using 1:1:1 bubbly starter. Closely following recipe. These require the mixer to incorporate air so they have that soft shreddable inside crumb. |
| Rye - Basic Rye | Try it with all sorts of sandwiches! If you don't put in the caraway seeds it is a mild rich loaf. |
| Rye - Dark Rye | A dark rye bread. Good with beer and cheddar cheese! |
| Sandwich Bread - Everyday White | Lightly enriched dough makes these loaves the lightest sandwich bread. 1:1:1 starter |
| Sandwich Bread - Long Rising | Think leisurely bread. Using no commercial yeast, this bread is moist and creamy with a heavy crust and expected sourdough taste. A very useful recipe. |
| Sandwich Bread - Milk bread | Milk and butter make this bread velvety soft and very tasty. |
| Sandwich Bread - My Everyday Recipe | Using 1:1:1 very active bubbly starter. No commercial yeast. |
| Sandwich Bread - Very Soft Whole Wheat | Big batch to fill the bosch mixer - 8 1/2 lb dough. The addition of commercial yeast gives it a nice sourdough and wheat taste but light texture. All my loaves keep a week on the counter. A good go-to for hearty soup or PBJ. |
| Sandwich Bread - White Basic Dough | Sourdough with commercial yeast makes this soft and fluffy. Use for tear and share rolls as well as hamburger buns. |
| Sandwich Bread - White small batch | Just enough to mix by hand. Make with milk for a treat. |
| Sandwich Bread - White with artisan flour | Soft and chewy extremely flavorful sandwich bread. Slice it thin for sandwiches, though. Makes 11 lb bread dough! SIX 32 oz loaves. |
| Skillet Fruit Coffeecake | Mostly to be eaten warm for breakfast! |
| Spinach or Tomato Slab - biscuit base | Veggies and cheese across a biscuit dough. Also a sourdough recipe. |
| Spinach or Tomato Slab - muffin base | A savory cake loaded with veggies. This version uses sourdough starter. |
| Waffles | Bake in the waffle iron then allow a short stay in a warm oven for the most crispy waffles, yet with a moist flavorful insides. Mixing in sugar just before baking makes their exterior sweet and extra crispy to use light toppings and pick up in your hand. |
| Waffles - for a crowd | For Nathaniel's Wedding! |
