Sometimes life happens, and a sourdough starter gets a little…neglected. If it hasn’t been totally abandoned, there’s probably still some life in there, and it can be brought back.
If you’re going to bake sourdough, you need to keep your starter fed. Yeast is active and alive, and the wild yeast in your starter needs to eat to stay so. It’s a simple process.
My aunt passed an amazing sourdough bread recipe to me over Christmastime. It’s good for everything from sandwiches to dip, with just the right amount of tang to enjoy it without being overwhelmed.
When it comes to bread, I’m a bit impatient! So my sourdough starter took me a while to get right. But it can be done! See how I did it in these easy steps!
In my impatience of waiting to make Sourdough Bread, I went for English Muffins. And I’m so glad that I did! Store bought English Muffins have no place in my kitchen, anymore!
Look no more! This is the ONLY Cranberry Orange Bread recipe you will ever need! It has the right amount of orange, the right amount of tangy cranberries and a deliciously scrumptious texture. Will please everyone!