HOW TO MAKE SURE YOUR SOURDOUGH LOAF STAYS FRESH
1. If the loaf is just warm to the touch when you receive it, you could cut a slice to taste it, but using a sharp bread knife is important.
2. If it is not going to be consumed that day, I suggest placing it in a Ziplock bag and store it in the refrigerator. It can stay there safely for 2-3 days.
3. When you take it out of the refrigerator for the first time, it is a good idea to slice it right away to have it ready for the next time.
4. This way any number of slices as needed can be taken out of the refrigerator and toasted. You will see that the bread will taste like it just came out of the oven. I hope the following photos make the cutting / slicing procedure a bit clearer.
Sourdough Starter Recipes
Whole Wheat Starter
When you bake bread, you need 4 ingredients: flour, water, salt and a rising agent, (yeast or starter). Sourdough is not a type of bread, it is the rising agent, the starter. Therefore a mature starter is essential to a well baked sourdough loaf.
Rye Sourdough Starter
100% Whole Wheat Sourdough Bread
For this bread, I used 100% Lindley Mills Sprouted Whole Wheat flour, which produced a delicious, redish colored loaf.
Wachauer Whole Wheat / Rye Sourdough Rolls
This Austrian speciality is served for breakfast or afternoon snack. Great with jam, honey or cheese. Enjoy it while it's still warm!
Turkish Pide Bread
PIDE is a typical Turkish bread shaped like a fluffy pillow and eaten with any dips and spreads, both sweet and savory.
Viennese Kaisersemmel
Another Austrian speciality!
Salt Crusted San Francisco
Sourdough
This sea salt crusted sourdough bread tends to be slightly more sour, and chewy with a more open crumb.
Simit, Turkish Sesame Rings
What pretzels are to New Yorkers, Simit are to Istanbulians. According to Topkapi Palace documents, they are at least 600 years old.