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Sourdough

Our favorite Sourdough recipes with beautiful images, curated from the feedfeed community of homecooks, chefs, bloggers, and food organizations/brands.

A Note From Anita Sumer

Flour, water and salt is all it takes to make delicious sourdough bread, and of course some time and love too! Once you catch the bug, there's no way going back to regular yeasted bread. It's so addictive it makes you want to bake every day, believe me. So join me on the sourdough quest with some inspiring recipes from all over the world.
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Anita Sumer

@sourdough_mania

Slovenj Gradec, Slovenia

passionate self-taught 100% sourdough home baker, homemade food lover

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This is yesterday's bread! Manitoba 
Khorasan 
Rye
and a mix of pistachio, walnuts, pink pepper…

Pistachio Pink Pepper, Nuts And Chocolate Bread

This is yesterday's bread! Manitoba Khorasan Rye and a mix of pistachio, walnuts, pink pepper and dark chocolate
This is yesterday's bread! Manitoba Khorasan Rye and a mix of… read more>

A Note From Anita Sumer

Flavourful flour combination with delicious add-ins
Recipe Original Source
100% whole grain spelt sourdough with pumpkin

Whole Grain Pumpkin Sourdough

100% whole grain spelt sourdough with pumpkin
100% whole grain spelt sourdough with pumpkin
Recipe Original Source
Fancy ass scoring

Classic Sourdough

Fancy ass scoring
Fancy ass scoring
Recipe Original Source
りんごのガレット
Cinnamon apple galette by the walnut pâte brisée using leftover sourdough starter. Based…

Cinnamon Apple Pie With Sourdough Starter

りんごのガレット Cinnamon apple galette by the walnut pâte brisée using leftover sourdough starter. Based recipe is @sarah_c_owens 's #sourdoughcookbook. ・ 余った中種と胡桃を使ったガレット。いつもなら手びねりで包んで終わりだけど、今日はちょっとおめかし。その割にあんまり可愛くならなかったのが残念(//∇//)
りんごのガレット Cinnamon apple galette by the walnut pâte brisée using… read more>
Recipe Original Source
It's that time of the year when hot cross buns are the highlight of the season Just couldn't resist…

Sourdough Hot Cross Buns

It's that time of the year when hot cross buns are the highlight of the season Just couldn't resist making these treats 100% sourdough.
It's that time of the year when hot cross buns are the highlight… read more>

A Note From Anita Sumer

Traditional hot cross buns but naturally leavened
Recipe Original Source
Alastair: "this one is the best balance between 'bread of affliction' and 'deliciousness.'" One last…

Sourdough Olive Oil Matzo

Alastair: "this one is the best balance between 'bread of affliction' and 'deliciousness.'" One last huge sheet of scored sourdough olive oil matzo, already enjoyed. Passover baking is a cool and engaging challenge, but I'll admit that I'm over here dreaming of future loaves.
Alastair: "this one is the best balance between 'bread of… read more>

A Note From Anita Sumer

Perfect Passover baking
Recipe Original Source
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RECIPE ALERT: And the baked potica (the traditional Slovenian sweet nut roll) in all its glory? If…

Sourdough Walnut Roll Or Potica

RECIPE ALERT: And the baked potica (the traditional Slovenian sweet nut roll) in all its glory? If you haven't made it yet, I strongly advise you to try it. It's a real feast for your palate
RECIPE ALERT: And the baked potica (the traditional Slovenian… read more>

A Note From Anita Sumer

Real festive treat for your palate
Recipe Original Source
Sometimes it's good to let the things, events, even bread, go their own way and develop their own…

100% Sourdough Rye Bread

Sometimes it's good to let the things, events, even bread, go their own way and develop their own path. They just might turn out into something beautiful and unexpected. We don't always have to control everything, do we?This is a 100% whole rye sourdough bread (the recipe was already posted a while ago, check hashtag sourdoughmania_recipe to find it). * I left it unscored to see how it would turn out, and was pleasantly surprised when I took it out of the oven. Had to let it cool for at least 12 hours, it's the hardest part with rye bread, I know some even let it stand for 24 but I can't. Then sliced it in half and made two people happy with it. Happy others - happy me? * Can you see the letter A, my initial as in Anita??Ever attempted 100% rye sd bread? If not, please do so, the flavour is incomparable? * Enjoy your day and let's bake the world a better place ❤ * * * * #desem #sourdough #levain #pane #ekşimaya #masamadre #bread #sourdoughbread #bröd #rollwithus #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #instabread #breadlife #surdeg#realbread #fermentedbread #kinfolklife #bbga #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #slowliving #ryebread @bread_masters_ @sourdoughclub @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @instagoodfood @stomachhalfempty
Sometimes it's good to let the things, events, even bread, go… read more>

A Note From Anita Sumer

Packed with flavour that gets better with each day
Recipe Original Source
You might have seen some delicious and soft buns in my story not so long ago ?these are quite…

Traditional European Sweet Buns With Jam (buhtlji)

You might have seen some delicious and soft buns in my story not so long ago?these are quite traditional for Slovenian cuisine (called ''buhtlji'' or ''buhteljni''), as well as for other European countries. They can be filled with jam/curd/ground poppy seeds etc. As I love experimenting, I decided to use the sweet starter and made a sourdough version of these sweet rolls and filled them with homemade black currant jam. The crumb was so soft and flavourful, definitely a keeper!??
You might have seen some delicious and soft buns in my story not… read more>

A Note From Anita Sumer

Soft and delicious buns filled with jam, naturally leavened
Recipe Original Source
RECIPE ALERT and some great news: 
I'm so excited and happy to have been named @thefeedfeed editor…

Sourdough Danish Pastry

RECIPE ALERT and some great news: I'm so excited and happy to have been named @thefeedfeed editor for sourdough feed To celebrate, I'm sharing my new recipe for 100% sourdough Danish pastry with you, hope you like it  You can make it with a strong white flour, no need for Manitoba.
RECIPE ALERT and some great news: I'm so excited and happy to… read more>

A Note From Anita Sumer

Butter, custard and sourdough = the best combination
Recipe Original Source