Sourdough bread king arthur

This sourdough country loaf recipe produces an open, even crumb with a mildly sour flavor. Delicious as toast, dipped in soup or hearty sandwiches!

Once you embrace the style of the Tartine bread recipe, you'll never go back to the long fermentation process of other sourdough recipes.

A simple, no-knead sourdough bread recipe to make overnight with minimal effort! Perfect for beginners with a video and step-by-step guide.

This chewy loaf of sourdough bread has rich, deep, flavor with mild tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Whether you're new to baking sourdough bread or you're looking for a reliable and relatively quick sourdough bread recipe, you'll want to give this a try.

This Basic Sourdough Bread recipe makes a tangy, soft sandwich loaf. It's perfect for beginners or if your starter seems a bit sluggish: In addition to two cups of fed sourdough starter, instant yeast is added for backup to ensure a strong rise. (That means you sourdough novices can breathe a sigh of relief!) And if you want to make this straightforward recipe even easier, make it in a bread machine: see our recipe for Bread Machine Sourdough Bread.

Everything you need to know about making sourdough bread from scratch.

Bake a loaf using this classic King Arthur sourdough bread recipe and get a beautiful and delicious loaf time after time.

Characterized by its crusty, chewy texture, robust sourdough flavor, and rich golden color, this no-knead sourdough bread has become a favorite in our Test Kitchen. It relies entirely on its starter for leavening; but with an active, bubbly starter, a little bit of patience, and minimal effort (no kneading!), you’ll be amazed by this stunning, delicious loaf.

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor. For the crustiest, brownest crust, add steam or…

Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens. But where does the path to sourdough bread begin? Right in your own kitchen, with your own homemade sourdough starter.Sourdough baking is as much art as science. The method you'll read here for making your own sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary…