This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead ...

This Sourdough Discard Zucchini Bread combines freshly grated zucchini, sourdough starter discard, and warm spices for an ...

Discard this paste and start again ... If you’re still intimidated by a 100% sourdough starter bread recipe, remember that it can be used as a flavor enhancer for recipes with quick-acting ...

To learn how to use this starter see our easy recipe for sourdough bread. On day one ... Remove half of the starter and discard. Add the flour and the water to the remaining starter and mix ...

Sourdough is a crusty, tangy bread that can be intimidating to make at home. The loaf begins with a sourdough starter, often called a "mother," which is a mixture of wild yeast and Lactobacillus ...

Feed it some flour and water, and watch as it blooms back into funky, bubbly excellence, ready for pancakes or waffles.

If you want to get in on the trend, read on for the ultimate sourdough starter and loaf recipe, courtesy of cult bakery and baking school, Bread Ahead ... a new container (discard the rest ...

Few things rival the satisfaction of creating your own sourdough bread. The process is as rewarding as it is delicious, offering a chance to connect with an ancient tradition while developing a ...

Those of you who’ve never had a real sourdough have never had real bread. Good food fights back ... your humble writer included, all have recipes that we pretend are ancient family secrets ...

Thought sourdough ... Leftover starter can be used in other recipes. You can also put it to great use on the compost heap. Either way, there is no need to ‘waste’ your discarded starter.

To make sourdough bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can ...

Sourdough starter, an alchemy of flour, water and the terroir of your very own kitchen, becomes richer, more flavorful, and more fermented and bubbly with time. It may seem daunting, but creating ...