These sourdough pretzel croissants, made with sourdough instead of yeast, are buttery, flaky, crispy and light and melt-in-your-mouth. The monthly challenge for the Sourdough Surprises Baking Group is croissants. I made pretzel croissants with yeast earlier this year and enjoyed them so much I decided to adapt that recipe to use sourdough instead of yeast. The timing of this challenge worked out really well. My
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Sourdough Toasted Cornmeal Bread #SourdoughSurprises
The challenge for the Sourdough Surprises Baking Group for September is sourdough cornbread. I opted to make a loaf of bread rather than skillet bread, muffins or a pan-fried type of cornbread. The original version of this Toasted Cornmeal Bread was published in 1967. I adapted it to use sourdough only and gave it a longer fermentation time as well as a unique shape.
Chewy Sourdough Granola Bars with Blueberries, Dates & Almonds
I’ve had granola bars on my mind for a long time. When I learned the challenge of the month for the Sourdough Surprises Baking Group was Sourdough Granola Bars, I was delighted to finally get the chance to make some. I had never made granola bars before, much less ones made with sourdough so I wasn’t exactly sure how to go about it. I referred
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