A fuss-free, tasty and very tangy sourdough starter, including instructions for "Putting to sleep" and "Waking up." 

Yield: about 2 cups "Sleeping" sourdough starter.

Time to make: 45 minutes active, spread over 4 days.

Equipment needed: Measuring Tablespoon. Stirring spoon. Plastic, stainless steel, or glass container with lid. Clean spice grinder or coffee grinder or home grain grinder.

This tart, tasty and easy-to-make sourdough starter is designed to be a commercial yeast replacement for most savory applications. It requires only occasional feeding, if refrigerated, and adds a pretty lavender color to breads, rolls, buns, pancakes

Great taste, superior performance and affordable ingredients make White Lighting Blend a go-to for a wide range of savory baked goods. Excellent for pan bread, baguettes and boules, it's readily adaptable for use in enriched loaves and buns, pizza, and other flatbreads.

Equipment needed: Measuring cups and spoons or kitchen scale. Large zip-lock bag or stand mixer with paddle attachment.

Great taste, superior performance and affordable ingredients make White Lighting Blend a go-to for a wide range of savory baked goods. Excellent for pan bread, baguettes and boules, it's readily adaptable for use in enriched loaves and buns, pizza, and other flatbreads.

Equipment needed: Measuring cups and spoons or kitchen scale. Large zip-lock bag or stand mixer with paddle attachment.

This tart, tasty and easy-to-make sourdough starter is designed to be a commercial yeast replacement for most savory applications. It requires only occasional feeding, if refrigerated, and adds a pretty lavender color to breads, rolls, buns, pancakes

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.

Untraditional in every sense, this sourdough flatbread is a tasty delight: smoky, tart, spicy and cheesy with sweet notes. With a teff sourdough starter, a dough spiced with abundant black pepper, and a topping of cheddar cheese, bacon, and pear juice, (among other ingredients) it references multiple countries of origin and gratifies in unexpected ways. This recipe will yield two, 12-inch flatbreads or one, 20-inch one.


The triangular shape of a shortbread cut from a circle could be called a cookie, or a biscuit. No matter the name, the result is excellent, and the path to get there, very easy. A few minutes prep to create "sleeping" sourdough starter gives you the flour blend you need, then a short list of ingredients and a quarter-hour at the kitchen counter yield days worth of treats. You'll never look at plain old rice flour the same way again.


Yield:  Eight, 1-ounce triangular shortbreads.

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.

Using the same ingredients and processes that produce a very tart loaf, a slight shift in strategy transforms sour to not-sour. This bread finishes faster, has a drier crumb, and can be easily modified for personal preference.

Yield:  one, 8 ounce (225 gram) loaf.
Time to make: 30 minutes active. 1 hour proof. 60 minutes baking. (see notes)