Before commercial yeast was invented at the end of the nineteenth century, all bread was raised with "wild yeast" captured and cultivated in a simple mixture of flour and water. This sourdough mixture was used for at least two thousand years to make bread.
|Sourdough Starter Recipes Sourdough starters, also known as "wild yeast", are used instead of commercial yeast in sourdough breads.|
|66 Percent Sourdough Rye Bread - As the name suggests, this Sourdough Rye Bread is made with 66 percent rye flour.|
|Alaskan Sourdough Pancakes - These pancakes are made using an overnight sourdough starter.|
|Basic Sourdough Bread (bread machine) - A simple starter gives this basic sourdough bread its tangy flavor and chewy texture.|
Black Bread - This is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds.
|Blooming Onion Bread - Blooming Onion Bread is made with sourdough bread, cheese and green onions and poppy seeds.|
|Classic Sourdough Bread - This is a classic sourdough bread that utilizes a sourdough starter.|
|Classic Sourdough Bread Step-by-step instructions for making classic sourdough bread.|
|Classic Sourdough Bread (Baked in La Cloche) - This sourdough bread is made using the method outlined in Classic Sourdoughs.|
|Five Grain Rye Sourdough - This Five Grain Sourdough Bread is made with a rye sourdough and a multigrain soaker which gives it a delicious whole-grain flavor.|
Five Grain Spelt Levain - A delicious and chewy loaf made with spelt flour and a mixture of flax seeds, sesame seeds, oats and rye flakes.
|Honey & Beer Rye Bread (Bread Machine) - This bread is made with a rye starter that sits for a few days in the bread machine. Letting the sourdough starter develop over three days enhances the flavor of the bread.|
|Hutzelbrot with Dried Fruit - Hutzelbrot is a dense, freestanding bread containing dried fruit, but no sugar. This version utilizes a mash of wheat and rye flours and an altus made with bread cubes.|
|Light Rye Sourdough - This rye bread is made with a sourdough pre-ferment of medium rye flour, water and a mature sourdough starter.|
Seeded Rye Loaf - This Seeded Rye Loaf has tangy undertones due to the rye levain. The seeds in the dough and on the crust provide a unique texture and flavor.
|Semolina Sourdough - This semolina bread is made with a sourdough starter (liquid levain) which gives it a little bit of a tangy flavor.|
|Sourdough Bagels - These bagels are made with very simple ingredients: sourdough starter, bread flour, salt, water, yeast and malt.|
|Sourdough Bread - This sourdough bread will stay fresh longer than most loaves you'll make, due to both the olive oil, and the sourdough starter|
|Sourdough Bread This sourdough bread is made in the bread machine and utilizes a natural leaven made from grapes.|
|Sourdough Bread (bread machine) This bread is made in the bread machine and utilizes a sourdough starter made from the recipe from Boudin Bakery in San Francisco.|
|Sourdough Pizza - A tasty Sourdough Pizza that features sliced, fresh vegetables and a rich, gooey three-cheese blend.|
|Sourdough Pretzels - These pretzels are a good excuse to use up a cup of sourdough when it's time to feed your starter.|
|Sourdough Rye with Raisins and Walnuts - This Sourdough Rye with Raisins and Walnuts is very light in texture. The raisins and walnuts give it a wonderful flavor.|
|Sourdough Seed Bread This naturally leavened bread is made with a liquid levain, and a flaxseed soaker. The flax seeds provide taste, color and nutrition and toasted sunflower and sesame seeds provide a nutty flavor.|
|Sourdough Strata with Tomatoes and Greens This strata is made with Sourdough Rye Bread, tomatoes, spinach, and herbs.|
|Sourdough Waffles These waffles are crisp, feathery light, and have a delightful, mild tang.|
|Vanocka Christmas Bread - Vanocka (pronounced Van-otch-kah) is a beautifully shaped Czech Christmas Braid filled with candied fruits and nuts.|
|Vermont Sourdough - This is a pure sourdough in that it has no added dry yeast - just wild yeast. The formula allows you to adjust the fermentation time based on how tangy you want the finished bread.|
|Whole Wheat Sourdough Bread - This dough can be used either to make loaves or to shape into sandwich or dinner rolls.|
|Whole Wheat and Rye Sourdough - The whole wheat flour enhances the flavor of this bread and when it’s combined with the rye sourdough, provides good moisture retention as well as good keeping quality.|
|Whole Wheat Sourdough Loaves - Whole wheat bread using a whole wheat sourdough starter.|
Whole Wheat Sourdough Bread (using a wild starter)
This is a basic, versatile whole wheat loaf that can be made into many shapes and can be made with either a biga or wild yeast starter.
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Whole Wheat Sourdough Starter
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I have tried and failed repeatedly to make a nice loaf of whole wheat sourdough bread without resorting to mixing in white flour or commercial yeast......
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Leader, Daniel. Local Breads. 2007 W. W. Norton & Company, Inc.
Reinhart, Peter. The Bread Baker's Apprentice. 2001 Ten Speed Press.