You’ve baked hundreds of sourdough loaves of bread. They still taste lovely, but you are looking for something new. Something to tickle the taste buds. Something savory. Maybe something Asian inspired? Why not! This is my recipe for gochujang sourdough bread.
This bread brings a lot of the flavor profile from Korean food: fermented, salty, tangy, spicy, garlic, and scallions. While it’s in no way a Korean bread, it will fulfill your carb-loaded Korean dreams.
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Baking sourdough bread is all about the taste, right? Then you go on Instagram and scroll through your feed of your favorite bakers. There’s one gorgeous loaf after the other. Huge oven spring. Ears galore. Open crumb party. So you feel a bit discouraged. How can you make gorgeous bread? Well, you should try my wrapped sourdough bread recipe.
This kind of bread is also known as Pane Incamiciato, which in Italian means something akin to bread in a jacket. During my research of this bread, I wasn’t able to find any ‘original’ recipes or even anything about the history of this bread, so I decided to just create a recipe from scratch.
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A fresh baguette is pure happiness. A thin and super crusty and crispy crust. A light and fluffy interior begging for lots of excellent produce, meats, and cheeses. When you ferment the dough for a long time, the taste of the baguette becomes a beautiful experience. This is my recipe for sourdough baguettes.
Baguettes are the perfect companion for almost any kind of dish. They are great with cheeses, vegetables, and meats of any sort.
My personal favorite is a Vietnamese sandwich called Bánh Mì. It’s a French baguette with various fillings, usually a protein like marinated pork, grilled chicken, tofu, or meatballs. Afterward, you top it with pickled daikon and carrots, fresh chilies, and coriander or cilantro leaves.
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Chocolate has been shown to affect your mood positively. After eating chocolate, serotonin is released, and it helps stabilize the mood. So if you need the ultimate comfort food in the form of a cake, the best choice must be a chocolate brownie. This is my sourdough brownies recipe for fudgy brownies with discard.
There are commonly two types of brownies: cakey and fudgy, and people seem to have a specific preference. My favorite is the fudgy brownie, which you will see here today.
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Rye bread. There are so many variations. Pumpernickel, rugbrød, all-rye, flatbreads. Jewish rye has many variations: Russian, Polish, and Scandinavian. In Sweden, their preferred rye bread is sweet rye bread with spices. This is my recipe for sourdough limpa bread.
I love rye flour; it has a fantastic taste when baked. Even rye cookies are awesome. My favorite sourdough bread has 20% whole-grain rye flour, and the most perfect 100% rye bread is my danish rye bread.
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