Working with a Traditional Sourdough Starter
Working with a traditional sourdough culture is a rewarding experience, and with a few adjustments to your baking methods, you can make delicious bread and other baked goods your whole family will enjoy! There are lots of tips for learning sourdough and learning to make fresh sourdough at home
After you’ve baked with sourdough for some time you will learn all sorts of little tricks for creating different results and making sourdough work for you. Here are a few tips from our staff for baking sourdough bread: Sourdough Baking Tips
How to Master Mixing Bread Dough for Making Sourdough
“Mix wet and dry ingredients together.” Mixing ingredients to make dough is the very first step in nearly every sourdough bread recipe. Yet recipes rarely go into detail about the best way to actually combine ingredients. In this tutorial, we’ll explain techniques for mixing dough to help you master sourdough recipes.
Adapt Any Recipe to Become a Sourdough Recipe
Once you get your sourdough starter alive and bubbly and you have mastered that great sourdough loaf recipe, you may want to branch out and try your hand at other sourdough baked goods.
Most of us have recipes passed down in our family that we love. It might be Nana’s banana bread or Uncle Joe’s sandwich bread. If this sounds like you then you might want to continue making these baked goods, but with the use of your sourdough culture for the health and money-saving benefits.
You can adapt recipes, with a bit of trial and error, to use your sourdough starter. First, though, you need to determine if your recipe is one calling for yeast, like a bread loaf, or a quick bread (like pancakes) calling for baking soda or baking powder.
Baking with Sprouted Flours
Manipulating the Sourness of Sourdough
Did you know that the term ‘sourdough’ doesn't necessarily refer to flavor, but actually refers to the process of souring or fermenting bread dough?
Whether you prefer a tangy flavor to your sourdough bread or a more mild taste, you can learn to manipulate your sourdough starter and dough to produce a bread that tastes great to you and your family.
Binders in Gluten-Free Sourdough Baking
Baking with gluten-free flours has one main difference from baking with wheat: the gluten. Gluten is a protein in wheat that binds baked goods to create light and airy breads and well-formed pastas and biscuits.
Without the gluten, it may be necessary to use binders in gluten-free sourdough baking in order to have a texture similar to wheat bread.
Switching Sourdough Starter to a New Type of Flour
Sourdough comes in many forms: white-flour sandwich bread, whole-wheat peasant loaf, rustic spelt boule, or dense rye. All of these breads are delicious in their own way.
It is a simple task to use a different type of flour for baking, no matter what type of sourdough starter is used as leavening. If at some point you prefer to branch out and try a completely new starter, however, there are a couple of choices. It is possible to switch your sourdough to a new type of flour for the starter.