Recipe

This sourdough discard sandwich bread recipe is perfect for sandwiches and has that classic subtle sourdough tang while only taking a few hours to whip up rather than a day. A soft crust with a fluffy interior, this is the best and easiest recipe.

This Potato Rolls Recipe with Instant Potatoes yields ultra-soft and moist potato rolls brushed with melted butter and sprinkled with flaky salt. This is a rolls recipe that uses instant potato flakes, but you can also use regular mashed potatoes. These are perfect as Thanksgiving rolls, but are great year-round too.

Ingredients: 400 g bread flour 100 g whole wheat flour 375 g water 100 g active sourdough starter (100% hydration) 50 g flaxseeds (soaked) 10 g salt Instructions: Soak flaxseeds in hot water for 2–4h (or overnight). Mix flour + 350 g water. Rest 45 min (autolyse). Add starter, salt + 25 g water. Mix well. Fold in soaked flaxseeds. Bulk ferment 4–5h with stretch & folds (3–4 sets). Pre-shape, rest 30 min. Final shape, proof 1–2h or overnight in fridge. Bake in Dutch oven: 20 min...

Look at this beautiful golden brown crumb of wholesome grain goodness! 🥰 This loaf is 100% wholegrains, a mix of 3 ancient grains and full of taste and nutrition! I’ll talk more about grains, hydration how to learn from crumbs and how to ideally develop and approach them in this weeks subscription newsletter over at substack (link in my profile) and will also share the whole recipe of this loaf. So make sure to subscribe if you haven’t already. 🤗 In case you are already comfortable working...