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Sourdough Bread

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Sourdough Bread 41

Amish Cinnamon Bread

Amish Cinnamon Bread

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  • 44
"Once you have some sweet Friendship Bread starter, you can make this fruity variation with apples or bananas, raisins and pecans." — by GINNY LEE 
Amish Friendship Bread I

Amish Friendship Bread I

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"A sweet cinnamon bread that requires a batch of Amish Friendship Bread Starter. For variations, add your favorite fruits and/or nuts!" — by JJOHN32 
Amish Friendship Bread III

Amish Friendship Bread III

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  • 41
"This recipe calls for lots of cinnamon with nuts and apples, making a sweet and spicy bread with a little crunch." — by YAHOOESS 
Amish Friendship Chocolate Bread

Amish Friendship Chocolate Bread

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  • 83
"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." — by KATHY422 
Authentic German Bread (Bauernbrot)

Authentic German Bread (Bauernbrot)

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  • 41
"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!" — by Petra 
Basic Sourdough Bread

Basic Sourdough Bread

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  • 45
"The bread machine makes short work of this tangy white bread. As long as you have a good starter, you will end up with a great loaf." — by knowell 
Biga

Biga

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  • 6
"A biga, or 'starter', adds flavor and extra leavening power to bread dough." — by THYCOOK 
Chef Filip's Sourbread

Chef Filip's Sourbread

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  • 5
"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." — by CHEF FILIP 
Ciabatta

Ciabatta

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"Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust." — by Benoit Hogue 
Cracked Wheat Sourdough Bread

Cracked Wheat Sourdough Bread

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  • 32
"This is a lightly-sweetened wheat sourdough loaf brimming with cracked wheat, flax and sunflower seeds for robust flavor and texture." — by JACLYN 
Cranberry Pecan Bread

Cranberry Pecan Bread

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  • 5
"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." — by Janice 
Danish Rye Bread

Danish Rye Bread

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  • 12
"This delicious sourdough rye bread is sliced thick, and is perfect for the popular open-face sandwiches served in Denmark." — by KNUDR 
Ekmek Turkish Bread

Ekmek Turkish Bread

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  • 11
"A Middle Eastern style flatbread made with a 4 day sourdough starter." — by Bonnie 
Focaccia Alla Genovese

Focaccia Alla Genovese

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  • 2
"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." — by THYCOOK 
French Country Bread

French Country Bread

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  • 40
"A simple European style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor." — by Stephen Carroll 
Herman Bread

Herman Bread

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  • 17
"Follow this easy-to-follow recipe and get a plain white yeast bread with that special sourdough tang." — by Jacquelyn Demery 
Herman Sourdough Starter

Herman Sourdough Starter

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  • 33
"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." — by Sue 
Honey Sourdough

Honey Sourdough

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  • 16
"A sourdough bread made with a high-protein, nonhybridized strain of ancient wheat." — by JulieK 
No Commercial Yeast Starter

No Commercial Yeast Starter

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  • 22
"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." — by SUZQ 
No-Knead Artisan Style Bread

No-Knead Artisan Style Bread

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