A building block for diverse and tasty breads and other baked goods, this starter is easy to make, very stable, and delicious. Best of all it can be made with few tools and minimum precision. The directions below include "Capturing" a starter; "feeding" a new starter so that the "captured" microorganisms thrive; "putting to sleep" the finished starter so it mellows without spoiling, and "waking up and feeding" a sleeping starter, which will preserve it indefinitely.

A no-fuss, no-maintenance starter can liberate the 9-Grains baker. There's no feeding schedule to keep track of, no commitment to a single flavor, no big deal if the flavor isn't quite what you wanted, no need to discard the leftovers. This recipe is as simple as it gets - a vigorous great-tasting, true sourdough starter made with just flour and water and ready in three days.

A no-fuss, no-maintenance starter can liberate the 9-Grains baker. There's no feeding schedule to keep track of, no commitment to a single flavor, no big deal if the flavor isn't quite what you wanted, no need to discard the leftovers. This recipe is as simple as it gets - a vigorous great-tasting, true sourdough starter made with just flour and water and ready in three days.

A no-fuss, no-maintenance starter can liberate the 9-Grains baker. There's no feeding schedule to keep track of, no commitment to a single flavor, no big deal if the flavor isn't quite what you wanted, no need to discard the leftovers. This recipe is as simple as it gets - a vigorous great-tasting, true sourdough starter made with just flour and water and ready in three days.

This tart and tasty but very easy loaf uses a whole-grain quinoa sourdough starter described HERE. The bread rises entirely from natural leavens, a process that takes longer than bread leavened with commercial yeast. At room temperature (72 F) the loaf will be ready to bake in about 7 hours. If you have a "Bread proof" oven setting (100 F), that time can be cut to 3 hours. Baking in a pouch or bag as described ensures a crispy crust.

This big, tasty hemisphere is a surprisingly easy project. An energetic pre-dough, made from natural sourdough starter, provides great flavor and vigorous rise,. This bread yields solid, sandwich-perfect slices, is very slow to stale, and resists mold. Leave it on your kitchen counter and slice as needed - it's good for a minimum of 4 days.

 

Yield: one, 16-ounce sourdough Boule - enough bread for two adults to enjoy for three days.

This tart and tasty but very easy loaf uses a whole-grain quinoa sourdough starter described HERE. The bread rises entirely from natural leavens, a process that takes longer than bread leavened with commercial yeast. At room temperature (72 F) the loaf will be ready to bake in about 7 hours. If you have a "Bread proof" oven setting (100 F), that time can be cut to 3 hours. Baking in a pouch or bag as described ensures a crispy crust.

This attractive, unusual bread gets its dark lilac hue from fresh-ground black rice flour. Leavened with quinoa sourdough starter and shaped into a fat hemisphere, it's tasty, rich and very slow-to stale. The solid crumb makes for easy slicing as thin or thick as you want, and the loaf is big enough to yield full-size sandwiches

Yield: one, 16-ounce sourdough Boule - enough bread for two adults to enjoy for three days.

These soft, delicious, savory-and-sweet dinner rolls are a perfect accompaniment to any meal. Rich with butter, buttermilk and egg, and stuffed with sweet-tart dried fruit, they take shape over two or more days in paced but easy steps. The recipe size is based on the appetites of two adults but can be doubled or quadrupled for larger gatherings.

Yield: Six, 3-ounce dinner rolls - suitable for 2 adults.

This big, tasty hemisphere is a surprisingly easy project. An energetic pre-dough, made from natural sourdough starter, provides great flavor and vigorous rise,. This bread yields solid, sandwich-perfect slices, is very slow to stale, and resists mold. Leave it on your kitchen counter and slice as needed - it's good for a minimum of 4 days.

 

Yield: one, 16-ounce sourdough Boule - enough bread for two adults to enjoy for three days.