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The French Bread

Submitted by: Sam Nemati

Home Town: Ithaca, New York, USA

Living In: Altadena, California, USA

Sourdough starter is the key to making these authentic-tasting and hearty loaves of bread. To mimic the humidity of a real wood-fired bread oven, spray water into the oven a few times, and keep a pan of hot water in the oven during baking. The bread is kneaded in a bread machine, but baked in the oven.

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No-Knead Artisan Style Bread

Submitted by: Jewissa

Home Town: Livermore, California, USA

Living In: Davis, California, USA

This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation--just like you'd get from an artisan bakery.

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Pain de Campagne - Country French Bread

Submitted by: violet

Home Town: Crystal Lake, Illinois, USA

Living In: Mchenry, Illinois, USA

For a crusty artisan-style bread, start with a sponge, or 'poolish,' and let the flavors build during a long slow fermentation process.

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Cranberry Pecan Bread

Submitted by: Janice

Home Town: Rifle, Colorado, USA

Living In: Littleton, Colorado, USA

Real artisan sourdough bread, with toasted pecans and cranberries, gets a long, slow rise for maximum flavor. It's the perfect way to spend a cool fall day at home.

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Sourdough Bread

Provided by: Taste of Home

This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

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Authentic German Bread (Bauernbrot)

Submitted by: Petra

Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!

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Danish Rye Bread

Submitted by: KNUDR

This delicious sourdough rye bread is sliced thick, and is perfect for the popular open-face sandwiches served in Denmark.

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Sourdough Starter - Wheat

Submitted by: ZEPHYRAZURE

This starter is definitely my favorite active starter in my kitchen. It's working better than my white flour starter and yeast experiment.

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Focaccia Alla Genovese

Submitted by: THYCOOK

This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.

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Sourdough Starter IV

Provided by: Paula

A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast.

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Amish Friendship Chocolate Bread

Submitted by: KATHY422

This is a great variation to the traditional Amish Friendship Bread. My family says it's like eating chocolate cake. This bread freezes well and makes a great gift.

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Chef Filip's Sourbread

Submitted by: CHEF FILIP

This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end.

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Sourdough Bread III

Provided by: Warren Wickland

A simple sourdough bread recipe for the bread machine. You will need to have your own sourdough starter on hand.

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Honey Sourdough

Submitted by: JulieK

A sourdough bread made with a high-protein, nonhybridized strain of ancient wheat.

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Quick Sourdough Bread

Submitted by: CHRISW

An easy overnight sourdough bread recipe for the bread machine.

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Ekmek Turkish Bread

Provided by: Bonnie

A Middle Eastern style flatbread made with a 4 day sourdough starter.

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No Commercial Yeast Starter

Submitted by: SUZQ

It may take a little time, but making a good starter is easy! It is best to use organically grown flour and non-chlorinated water because they contain no chemicals which might kill the wild yeast.

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Amish Friendship Bread III

Submitted by: YAHOOESS

This recipe calls for lots of cinnamon with nuts and apples, making a sweet and spicy bread with a little crunch.

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Herman Bread

Provided by: Jacquelyn Demery

Follow this easy-to-follow recipe and get a plain white yeast bread with that special sourdough tang.

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Wild Grape Starter

Provided by: Sharon

Simply ferment organically grown grapes by leaving them crushed at room temperature for a few days. Adding flour begins the starter process, which leads to a delicately fruity sour mash.

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