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"Sourdough” section: contains pins about sourdough starter and recipes that call for active, fed sourdough starter “Sourdough discard uses” section: contains pins with recipes that can be made with unfed sourdough discard
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Rebecca Hernandez
Homemade Hamburger Buns
BreadandChickens Sourdough
115K views · 14K reactions | Here’s why store-bought tortillas are so bad. They often contain bleached flour, seed oils, preservatives and sugar. All of these ingredients kill your metabolism and contribute to weight gain and other health problems. I make up a batch of 48, cook up 12 for one meal, put 12 in the fridge (uncooked in between parchment) to cook up for leftovers this week, and put 28 in the freezer for next week (2 meals for my very large family). Homemade Flour Tortillas Recipe Ingredients: • 3 cups unbleached organic all-purpose flour (can do 30% fresh-milled, 70% all purpose) • 1 tsp salt • 1 tsp baking powder • ⅓ cup olive oil • 1 cup warm water Instructions: Mix flour, salt, and baking powder. Create a well in the middle of your flour and Add oil and warm wate

Bread

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Jenesee | Freezers, Bread, & Simple Recipes on Instagram: "Whew, that was a lot of info to pack into a reel! Did I loose ya? No fear.. read on. One of the most helpful things I learned about sourdough this year is the “power feed”. I use this method anytime my starter seems weak, or if I’m pulling it out of the fridge and it’s very runny/hungry. The idea here is instead of one big feed in preparation to bake with, I do 2 to 3 small feeds in a row to strengthen it, before the big feed. I get about 2 tablespoons of hungry starter and feed it about 2 tablespoons of flour and water. Just enough water so that your starter is really thick. Don’t be afraid to add more flour if you made it too runny. Don’t over complicate it, just get it fed, and get it thick. As soon as I see it startin
Bim’s Sourdough Bread
2K views · 67 reactions | Crumbs shots of my breads after experimenting | Exciting morning to cut my bread and see the results of my experiment on Different Levels of hydration and different times of bulk fermentation. | By Bim’s Sourdough Bread | This one is 65 hydration. This one is 70% hydration. Beautiful. This one is 75% hydration. 80% hydration 85% hydration. Look at that. This 190% hydration. This 195% hydration. This one is 100% hydration. And this is a summarized picture of my experiment. Thank you for watching. I will taste it and let you know later.

Sourdough

567 Pins
Sourdough for Beginners | I live in Denham Springs, Louisiana. | Facebook
2.6K views · 5.2K reactions | Your kid’s mac & cheese just got a healthy sourdough glow-up! 🍝 If your little ones ask for mac & cheese every day, no problem—here’s a nutritious version you’ll love! 💡 Meal prep hack: Make a big batch of sourdough spaetzle pasta, freeze on a sheet pan and then transfer to single servings portions, and you’ll never stress about a hunger crisis again. Sourdough Spaetzle Recipe: 1/2 cup sourdough discard 4 eggs 1/3 cup milk 1 1/2 cups flour 1 tsp salt Mix ingredients into a thick batter. Push through a colander or spaetzle maker into boiling water. Cook for 1–2 mins (they’ll float). Freeze portions for easy use! Sourdough Mac & Cheese Recipe: 1 cup spaetzle 1/4 cup cream 1/3 cup cheddar Pinch of salt Combine in a saucepan over low heat until creamy. Wha
The Simplest Sourdough Biscuits

Sourdough discard uses

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