These are some of the sites and pages I find helpful in my quest to develop a starter and bake fabulous sourdough breads and pastries. I will update as I run across more useful pages.
Sourdough starter recipes, how-tos and tips
- SourdoLady’s Wild Yeast Sourdough Starter on The Fresh Loaf – I used this method, and my starter developed exactly as SourdoLady predicted
- Creating your own sourdough starter: The path to great bread on Flourish, the King Arthur Flour Company blog
- Maintaining your sourdough starter: Food, water and time, also on Flourish
- Sourdough starter, on Wikipedia, which includes lots of other links and a bibliography
- Making your own starter, on Northwest Sourdough, which also includes a Motherdough how-to and other useful information
- Helpful Hints from Sourdoughs International, an Idaho based company that sells dried starters they’ve collected from around the world
- Bread shapes on RecipeTips.com
- Sourdough starter refreshment on Cook’s Illustrated (America’s Test Kitchen)
Recipes that use the sourdough starter “discards”
Each day, when feeding the sourdough starter, we discard half or more of the starter. I don’t like throwing out good food, especially when I pay a premium to buy organic. These are recipes I’ve found that use that discarded starter. I will add notes as I try them.
- Sourdough pizza crust
- Classic sourdough waffles or pancakes
- Buttery sourdough buns
- Sourdough carrot cake with cream cheese frosting
- Grandma’s Whole Wheat Sourdough Biscuits, my recipe on Squidoo, inspired by and adapted from another grandmother’s recipe
- Untitled Streusel-topped sourdough coffee cake on About.com page titled Recipes Using Sourdough Starter
- Whole wheat sourdough English muffins from Jami on An Oregon Cottage – These are tasty, although I had to cook mine longer than the recipe recommended; looking forward to trying them again
- Sourdough crackers from Andrea’s Garden Cooking
Whole wheat and whole grain sourdough bread recipes
I’m looking for 100 percent whole grain breads that rise well, have a bit of glossiness surrounding irregular yeasty holes, a tender crumb, not too chewy, and a crisp crust. These are recipes I’d like to try once my starter is ready to bake.
- Sourdough Home’s 100 percent whole wheat loaf – I made this loaf on 6/22-23/2014; Read about my partial success here and here
- More whole wheat recipes from Sourdough Home
- Honey whole wheat sourdough bread on Kitchen Stewardship
- Healthy sourdough whole grain waffles & pancakes on Food.com – This one uses only 1/2 cup sourdough starter but is 100 percent whole grain
- Whole wheat sourdough pancakes from the LA Times – Tried these 6/15/2014. Good!
Whole wheat sourdough bread making tips
As I try different methods for making, kneading, shaping and baking whole wheat loaves, I add the ones that work fairly to very well here.
- Making the dough with the folding method, a King Arthur Flour video: Sourdough bread: Making the dough.
- Kneading the dough, video by Dan Frazier: Lisa Rayner Demonstrates How to Knead Dough for Whole Wheat Sourdough Bread; Her one-handed technique is quite interesting, although she does use a great deal more flour than the King Arthur folks recommend.
- Shaping and baking a (white flour) loaf, a King Arthur Flour video: Bread 101: Basic white bread – Shaping and baking the loaf.
- Shaping and baking sourdough (white) bread, a King Arthur Flour video: Sourdough bread: Shaping and baking the bread; the chef demonstrates shaping and baking with white flour, but the techniques seem to be similar to those in the King Arthur Flour book, Baking with Whole Grains.
I would love to know more about the chemistry and biological interactions that make sourdough turn out one way or another. As I find, read and attempt to understand them, I will post scientific articles here.
First up, The sourdough microflora: Biodiversity and metabolic interactions by LucDeVuyst and Patricia Neysens in Trends in Food Science & Technology 16 (2005) 43–56.