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Salt Rising Bread

Submitted by: Valarie

This bread demands a delicate, tricky process that will give you a uniquely delicious result. Starter is made from salt, cornmeal and sugar in milk, which can easily take a full day before the breadmaking commences.

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Sourdough Tomato Bread

Submitted by: Esther Nelson

A cup of tomato juice (e.g. V-8 Juice ™) makes a rosy orange bread with just a hint of tomato flavor. It makes a wonderful sandwich bread.

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Herman Coffee Cake

Submitted by: Sue

A cinnamon-pecan sourdough coffee cake with brown sugar and raisins is finished with a brown sugar glaze, resulting in a scrumptious breakfast delight.

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San Francisco Sourdough Bread

Submitted by: Donna

This white bread brings yeast and starter together for a guaranteed rise. A topping of diced onion gives extra kick.

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Sourdough Bread

Submitted by: Evelyn Gebhardt
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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Sourdough Starter IV

Submitted by: Paula

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

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Sourdough Bread III

Submitted 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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Ekmek Turkish Bread

Submitted by: Bonnie

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

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Herman Applesauce Doughnuts

Submitted by: Jacquelyn Demery

Sweet yet tangy, these sweet Herman starter doughnuts are amply spiced with cinnamon and nutmeg, and hint of a dollop of applesauce in the batter.

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Herman Bread

Submitted 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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Amish Sourdough Pancakes

Submitted by: Renate Koenig

Combine your Friendship Bread starter with buttermilk pancake mix to make a sweet, yeasty hot stack.

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Polish Sourdough Rye Bread

Submitted by: Lori

A simple rye sponge you make the night before begins the process that transforms flour, buttermilk and caraway seeds into a tangy, hearty bread. The recipe makes three loaves, so you will have plenty to share right away or freeze for later.

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Chocolate Chip Sourdough Muffins

Submitted by: Althea

Sourdough starter gives some tang to these tasty muffins that makes a nice contrast to the cinnamon and milk chocolate in them.

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Sourdough Buckwheat Pancakes

Submitted by: Carina

The earthy quality of buckwheat combines well with sourdough in these flapjacks. A whiff of ginger complements the hearty flavors.

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Wild Grape Starter

Submitted 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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Rye Starter

Submitted by: Jon

Flour and filtered water is all it takes to make starter that truly is from scratch. This version uses rye flour for its tangy flavor. With a little daily attention, you will soon see the fermentation process in action.

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Herman Biscuits

Submitted by: Sue

This is a great biscuit recipe for using Herman sourdough starter.

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Herman Sourdough Starter

Submitted by: Sue

This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It will take 15 days for the starter to mature and be ready to use the first time you make it.

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