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Sourdough Discard Bread
Like many people, I have been learning how to make sourdough. The biggest problem I have stumbled upon in my sourdough journey is the wastefulness of the discard part of all recipes, and with the lack of resources recently it's more important than ever to reuse the discard starter. In the spirit of zero waste, tonight I am testing a sourdough discard recipe.
Honey Wheat Sourdough Bread with Quinoa
A nutritious artisan bread with Old World taste and texture.
Stephen's Pizza Dough
This recipe bakes up into three hearty pizza crusts. This pizza dough can also be used to make calzones or can be frozen for later use.
Chef John's No-Knead Ciabatta
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Sourdough Buckwheat Pancakes
Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!
Light Wheat Rolls
This is a yummy recipe for a light wheat roll that I keep in my special book of most liked recipes. They are not complicated at all to make, just a lot of rising time.
Gluten-Free Sourdough Raisin Bread
Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.
High Rise Dinner Rolls
These high rise dinner rolls are soft and very tall pull-apart rolls with tender crusts.
Fabulous Homemade Bread for the Food Processor
This food processor bread recipe makes the best homemade bread — two loaves in about three hours!
Chef John's Whole Wheat Ciabatta
This whole wheat ciabatta is like the old no-knead ciabatta with a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50-50 with the all-purpose flour provided just enough of that crusty, chewy "normal" bread experience.
Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Finnish-American Flatbread
A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.
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