Category Archives: Sourdough

Pizza Dough/Crust

Posted on March 15, 2015 by Cat

By Cat, July 2008, updated Jan 2012 (photo, right, from Wikimedia Commons) Pizza crust dough is a very simple yeast-risen dough made from flour, water, yeast (or sourdough starter) and salt.  Olive oil is an optional ingredient.  The dough should be … Continue reading →

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Sourdough Banana Bread

Posted on May 23, 2014 by Cat

By Cat, June 2010 (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Banana Bread Version I; 2. Version II; 3. Version III See also: 1.  Banana Cake; 2. Mom’s Banana Nut Bread; 3. Bread & Rolls Menu; 4. Cakes, Tortes & Quick-Breads Menu Banans are a favorite fruit … Continue reading →

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Sourdough Kaiser Rolls

Posted on May 22, 2014 by Cat

By Cat, May 2012 (photo, right, from Wikimedia Commons) Includes: 1. About malt; 2. About the starter; 3. Modifications to original recipe; 4. Sourdough Kaiser Roll recipe. 5. Testing (incomplete See also:  1. Sourdough Introduction; 2. Bread & Rolls Menu; This last winter I got the … Continue reading →

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Crusty Sourdough Rye

Posted on May 22, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; This month I started a rye sourdough starter, using dark rye flour and water. I love rye bread, and right now it’s the only true … Continue reading →

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Sourdough Bohemian Rye Bread

Posted on May 20, 2014 by Cat

By Cat, Jan 2012; updated May 2014  (Photo, right, from Wikimedia Commons) Includes: 1. Sourdough Bohemian Rye (Old Version); 2. Sourdough Bohemian Rye (New Version) See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Rye Starter info Bohemian Rye is also known as Deli Rye, … Continue reading →

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Simple Sourdough Rye Bread with Rye Starter

Posted on May 20, 2014 by Cat

By Cat, Jan 2012 (Photo, right, from Wikimedia Commons) Includes: 1. My Sourdough Rye Starter; 2. Simple Sourdough Rye Bread See also: 1. Sourdough Introduction; 2. Bread & Rolls Menu; 3. Ronny’s Simple Sourdough Bread (includes Rye Starter info) This month I started a rye sourdough … Continue reading →

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Ciabatta Integrale with Sourdough Pre-Ferment

Posted on May 19, 2014 by Cat

By Cat, May 19, 2014 (Photo, right, from Wikimedia Commons) Ciabatta is an Italian rustic bread, with soft spongy interior and crispy crust, and with a slight sourdough flavor that comes from an overnight ferment. As I moved my original Ciabatta Integrale recipe … Continue reading →

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Testing Sourdough Sponge Methods, with/without Autolyze

Posted on May 17, 2014 by Cat

By Cat, Jul 2011, updated Jul 2012 (Photo and active sponge, right, by Cat) Includes: 1. Carla Emry’s Sponge Method – modified for 1 loaf, July 2011; 2. Testing Tassajara Sponge Method, Aug 2011, Feb – May 2012; 3. Testing Tassajara … Continue reading →

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Tassajara Sponge Method for Sourdough Bread, with Optional Autolyze

Posted on May 17, 2014 by Cat

By Cat, May 2011 and July 2011 (Photo and bread, right, by Cat) The sponge is a means of ensuring your starter is very active, with strength to rise the bread dough. In this version, part of the sponge is removed after … Continue reading →

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Carla Emry’s Sponge Method for Sourdough Bread

Posted on May 17, 2014 by Cat

By Cat, May 2011 and July 2011 (Photo and bread, right, by Cat) Includes: 1. Carla Emry’s sponge method whole wheat sourdough bread; 2. Testing Carla Emry method; 3. Learnings See also: 1. Sourdough Introduction; 2. Sponge Methods for Sourdough Bread, an Overview; 3. Tassajara Sponge … Continue reading →

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