90 sour dough recipes

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

This basic recipe requires a carefully scalded container.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Lentil and wheat berry salad tossed with fresh vegetables and herbs in a fat-free red wine vinegar dressing. High-fiber, vegan, and endlessly customizable with whatever produce you have on hand.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

By using this recipe, you will be able to learn all the tricks bread machines have to offer!

Whole wheat yogurt rye bread for the bread machine: a hearty multigrain loaf with whole wheat, dark rye, and tangy yogurt. Dense, nutty, and ideal for sandwiches or toast.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

A show-stopping sour cherry pie with a hint of almond extract, topped with overlapping heart-shaped pastry cut-outs instead of a traditional crust. Gorgeous for Valentine's Day or any day you want to impress.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Very tasty pies, I used fresh cherries, still so great.