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No-knead sourdough cooked in a cast-iron pot... what? In this post I share my easy method for wonderful homemade no-knead sourdough bread.

No-knead sourdough cooked in a cast-iron pot... what?

Let time do the work & get great tasting bread. Tartine Whole Wheat Loaf - "hole-y" grail? This is the WW loaf from the new "Tartine" Book, the procedure is very similar to the basic country loaf (which I posted about here), just with more WW flour(~70%) , even more water(80%+), and slightly lower mixing temperature since whole grain flour fermentate faster.

Tartine Whole Wheat Loaf - "hole-y" grail?

One thing that bothers me about the book is his math - when he calculate baker's percentage for ingredients, he doesn't count flour in the levain. He doesn't use a lot of levain, so in reality it probably doesn't matter, but it bothers my engineering brain. That's why I adjusted the formula, so the ww amount is really 70%, both in levain and final dough. Phew, feel a lot better after that. Whole Wheat Sourdough Bread - Taste of Artisan. This whole wheat sourdough bread is another great bread for everyday baking if you like darker breads.

Whole Wheat Sourdough Bread - Taste of Artisan

Whole wheat breads offer more flavor and are generally much healthier than white breads. This particular loaf has a wonderful open crumb, a nice chew, a mild acidity and a lot of flavor. We use it to make sandwiches or as an accompaniment to soups, stews and salads. It makes delicious croutons. Sourdough Beer Rye - The Bojon Gourmet. While the bread is rising, about an hour before you're ready to bake, remove all but the lowest rack of your oven.

Sourdough Beer Rye - The Bojon Gourmet

Place a baking stone on the rack (or a heavy duty baking sheet), and place a metal, non-teflon pan of any size that you don't care about sacrificing (it will get rusty) on the floor of the oven.Crank the oven up to 500º.When the bread has doubled, gently turn it out onto a wooden peel dusted with flour or cornmeal. Sourdough English Muffins Recipe. [Photograph: Vicky Wasik] There's something about the way butter melts into the nooks and crannies of English muffins, soaking between the crispy toasted bits into the soft interior.

Sourdough English Muffins Recipe

When you add leftover sourdough starter to the dough, English muffins get even better. That hint of tang is the perfect foil to sweet jelly, but still pairs well with cream cheese or peanut butter. There are two basic methods for making English muffins. One is to make a dough, roll it out, cut it in rounds like you would for biscuits, and then bake it.

Beer Rye Sourdough. There was a time when I didn’t like beer.

Beer Rye Sourdough

Actually, there were many times. The first that I remember was at a family party at my grandparents’ house, when my cousin and I must have pilfered a can from the ice chest and gone for a walk to try it. Though we reveled in Maneschewitz at Passover, a sip of beer left me baffled as to how anyone could drink something so vile. Swedish Cardamom Rolls (Kardemummabullar) — Fix Feast Flair. Wow, that's a lot of info on cardamom.

Swedish Cardamom Rolls (Kardemummabullar) — Fix Feast Flair

Sorry for geeking out. Multi-grain and Spelt 100% Sourdough Boule. This sourdough bread is one of my new favorites.

Multi-grain and Spelt 100% Sourdough Boule

Swedish Cardamom Buns - Sourdough. Melt the butter in hot milk and leave to cool.

Swedish Cardamom Buns - Sourdough

When it's about body temperature, mix in the other ingredients, except 40% of the flour. Mix well with a wooden spoon for about 5 minutes, or until the gluten develops. Then add the rest of the flour, mix and knead for 10-15 minutes to get a smooth and silky dough. Leave it to ferment until it doubles in size (mine took 2 hours and a half) Meanwhile, prepare the filling mixing the following ingredients to a creamy paste: 60 gr. soft butter60 gr. brown sugar1 tsp ground cardamom40 gr ground almond On a floured surface extend the dough with the rolling pin to get a rectangle not thicker than 3-4 mm.

Put the rolls on an oven tray or pastry sheet, brush them with beaten egg and sprinkle with granulated sugar or ground cardamom or both, and leave them to leaven for another couple of hours. Bake them at 200ºC (fan is good) for 12 to 15 minutes or until they are golden. Artisan Sourdough Rye Bread. This is my favorite rye bread recipe of all time… so far.

Artisan Sourdough Rye Bread

I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well. Sourdough Cornbread. Alchemy of the Simple: Sourdough Hearth Bread — Girl Meets Dirt. I've fallen in love with the rhythm of making sourdough - the feel of it before it's fully developed between my fingertips as I stretch and fold, stretch and fold - the earthy smell of starter fed several hours before, the kneading against my palms -- the unexpected delights of pancakes, muffins, quick cakes, and flat breads made on the fly with spent or unused starter.

When I need balance, comfort, or a reassurance that the impossible can and does happen, I pull out my sourdough starter and I bake.