MY FAVOURITES!
I've listed a few of my favourite recipes below that I have used over the past few years. I will be adding more recipes to this list. Use the recipes as a solid base, but don't be afraid to experiment here and there with different flours and seasonings! Even different liquids in place of the water in a recipe can create some very interesting and tasty outcomes. This is often the fun in baking- and of course the feel of your hands in the dough! Enjoy, have fun, and please share your journey with me :)
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A few notes on the recipes...
Three of the sourdough bread recipes below are featured in The Sour Crumb Sourdough Starter Guide that comes with our sourdough starter kits. It may be helpful to read the full recipe, but know that you can simplify areas to suit your schedule. For example, I rarely complete all stretch and folds in a recipe. My bread doesn't always have large open holes, but this isn't the bread that I enjoy. You can achieve an artisan-style loaf by using a higher protein flour (bread flour and some brands of all-purpose flours), following more steps, getting to know your dough at different stages and temperatures, and using time in a recipe only as a guide. The more effort you put into a loaf, the closer you will get to a professionals idea of "perfection". The first step is to figure out what perfection looks like to you, and what is realistic for your schedule. You want to be able to fit sourdough making into your schedule, because if you end up having to change your routine or schedule drastically around making bread, you're not going to continue your sourdough journey. And always remember- Sourdough bread was the original form of leavened bread before commercial yeast was created to speed up the process. Bread was made before electricity and state-of-the-art equipment. If you are feeling overwhelmed, take a step back and remember this. Maybe you need to simplify things and get back at it!
xo
Jamie
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