When you’re new to sourdough, every recipe is an adventure: Will it turn out? Will you have to throw the bread in the trash? That’s why having beginner sourdough recipes on hand is essential. Fresh from a few victories, it’s easy to get hooked.
Two weeks into the world of baking sourdough, I can tell you this: there’s nothing like the magic of taking fresh-baked bread from your oven, knowing your hands played a part. Read More
When you’re a sourdough beginner, reading recipes is like entering a whole new world. You’re figuring out words like autolyse, not to mention buying new tools like brotforms and scoring knives. So, since several of you have asked where to start, here’s advice, one newbie to another. Fresh from my first success (!), here’s what you actually need–and what’s only nice, not necessary, to have.
At the beginning of this week, I put my research to the test and baked (my first solo) sourdough. Using this beginner’s recipe from The Perfect Loaf (tip: bookmark this recipe!), I used all organic all-purpose flour instead of the recommended bread-wheat-rye flour combo, spent a little over 24 hours following steps and monitoring my dough and, guess what? It worked! No one was more surprised than I to find a golden crust, a soft crumb and stretchy slices I could see light through … it really was magic.Read More
If there’s anything better than the way fresh sourdough tastes (I know, doubtful), it would be the way it looks: cracked and golden outside, soft and stretchy inside, scored in stunning patterns that are nothing short of art. With that in mind, here are 22 sourdough bakers to follow on Instagram–for bread pictures that are especially drool-worthy.
(pictured above: Saturday’s loaf!) Read More