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Sep 26, 2007 01:52 PM

Sourdough Bread Recipes

Hi, I was wondering if someone can help me out, I have made a sourdough starter but seem to be having a hard time finding bread recipes that it seems I could use it in. Am I able to adapt a recipe that I usually use so that I could use it with this starter? Or does anyone have a recipe for maybe like a country style loaf or a SF style sourdough bread? I have baked bread a fair amount but am still a little confused about how best to incorporate the starter into existing recipes, Can I just add a cup of starter to an existing recipe or do I need an entirely new one. Thanks for any help in advance.

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    1. you can definitely use substitute sourdough into a normal recipe. How you do it depends a little on the composition of your starter... meaning what is the flour-to-water ratio of the starter (some are "dry" starters while others are liquid starters). Anyhow, what I usually do is take a recipe, omit the yeast, add in 16 ounces of starter, and then reduce the flour and water by 8 ounces each (my starter is a 1:1 ratio by weight). That's it. Rise times may be different, but that's the fun of playing around with it. From there you can play around and experiment.

      For recipes, I love nancy silverton's la brea breads book. The whole thing is sourdough recipes. I don't follow her method for growing my starter, as I find it too dogmatic and tiresome (and have found equal results with much simpler methods) but her recipes are great.

      There are some great video clips of Nancy Silverton with Julia Child here: (again, all sourdough recipes)

      Good luck!

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        1. Sourdough formulae and troubleshooting tips here:

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