I don’t think it’s a secret. I love bread, especially sourdough bread. It’s the best thing since sliced bread. If you slice it, that is. I have compiled my best sourdough sandwich recipes served on a delicious piece of toasted sourdough bread.
I share many bread recipes here on my blog and my YouTube channel, but I rarely discuss how I eat them. I thought it was about time I shared some recipes for some of the delicious sandwiches I eat here at home with you guys.
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Do you know this? You look at a sourdough bread recipe, and there are many percentages on it, but when you add them all up, it’s way above 100%? That’s very confusing. So, what’s up? In this article, baker’s math and baker’s percentages will be explained. Knowing this will help you become a better baker.
Baker’s math and baker’s percentages are pretty universally accepted conventions for describing baked recipes. They’re unique because they always scale the percentage from the total flour. This means any and all flour in the recipe is always 100%.
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You know, sometimes you need a bit of a pick-me-up. You love blueberries. You love anything baked, and, like me, you love butter. Mmmh… Butter! You could make a cake, but you just had cake yesterday, so what will you do? The answer is, of course, my recipe for a blueberry swirl sourdough brioche bread.
Last week I baked sourdough bread with blueberries and lemon. You know, the kind with a chewy crumb and a crispy crust. That was delicious bread, but this time we are going on the opposite side of bread types. The Fluffy McFluffface of fluffy loaves. Dough so enriched that it should be called millionaire’s brioche. Oh my, freakin’ Gawd…
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It’s late summer here in Denmark, and the greengrocers and farmer’s markets are overflowing with ripe produce. There are berries of all kinds: strawberries, blueberries, raspberries, black and red currants, blackberries, and even more exotic ones like gooseberries and lingonberries. One of my absolute favorites is blueberries. This is my recipe for blueberry lemon sourdough bread.
I was inspired to make this recipe by one of my favorite breakfasts of all time: fluffy American blueberry pancakes. Well, the bread is not fluffy, but it does contain blueberries.
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We all know this story. You’ve got a bowl of fresh fruit. There are bananas in the bowl; some nice and yellow and some brown and mushy. Somebody grabs a banana from the bowl, but it’s always a yellow one. Leaving you with a bunch of overripe, brown, and mushy bananas. Well, that’s perfect, because this recipe for sourdough banana bread needs just those bananas.
When I was starting out with sourdough, I had a lot of sourdough discard, and I didn’t know what to do with it, so I scoured the web for recipes using discarded sourdough starter and one I found was this recipe from The Perfect Loaf. I must say that it is the best banana bread I’ve ever tried, so I had to share it.
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