How to Make Delicious Sourdough bread

Sourdough bread. Read Customer Reviews & Find Best Sellers. Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. I recommend using a pizza stone to bake the loaves on.

It's made with a starter, which acts as a leavening agent. I like to think of it as a bread pet: You must feed it, take care of it, and watch it grow! Sourdough bread is a rich source of vitamins and minerals. You can cook Sourdough bread using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sourdough bread

1. Prepare 1 of good bread book.
2. You need of Best flour you can find.
3. You need 1 of bit of time.
4. It's 1 of lot of patient.
5. Prepare of Salt.
6. Prepare of Water.

However, the same qualities that make sourdough bread so healthy can also create complications for people with certain medical conditions. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time. Sourdough bread feels like the ultimate in homestead baking.

Sourdough bread step by step

1. This is the book I used to get me started. I find it easy to understand. But I simplify thing writing down steps in a paper and sticking on the fridge..
2. This is my starter.
3. Sometimes I got really good results. Sometimes not that good. But the bread was edible everytime. Except for the time I forgot to add salt to it..
4. But it’s incredible how with practice your bread gets better. I try to do bread every weekend. And that will be enough for the whole week. I hope you try and enjoy it..
5. .
6. .

Baking a loaf of sourdough bread is pure therapy: food for the body and food for the soul. Not only will it fill your kitchen with delish smells of yeasty goodness, you'll walk away with a handful. Sourdough Bread This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is!

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