Now offering Organic Sourdough Starter! Garlic Yeasted Savory Zucchini Bread Fluffy and light with a delightfully fragrant garlicky flavor, this savory zucchini bread is prefect for sandwiches, toast, and snacking! Grate the zucchini using the large holes of a cheese grater. Stir in the grated zucchini. This method is perfect for the hot months when you don't want to heat up the kitchen but still want fresh homemade sourdough. Out comes the dough ball. Add the dry ingredients to the wet ingredients and stir until combined. Coarsely grate remaining zucchini to get 3 cups. This moist, fluffy, chewy zucchini sourdough bread is a healthy and savory twist on traditional zucchini bread. Some of the links on this site are affiliate links, such as Amazon links. Here is the note about the sliding scale: If you’re after a “taller”, open-crumb sourdough loaf, use closer to 1 cup of grated zucchini. Can you explain the reason for flipping the dough upside down when putting into the Dutch oven? #turmeric #growyourownmedicine #, Sourdough pancakes: more delicious and nutrit, You want the honest truth? Add a … Even if you’re not in the same (zucchini) boat as us, this zucchini sourdough recipe is most certainly worth making! Happy Sunday! Gather it up in your hands and squeeze out as much moisture as you can. The bread should be stored wrapped in a clean cloth inside a plastic bag. Preheat the … Your email address will not be published. While the autolyse is resting, prepare the zucchini – which also needs to sit and rest after grating. … Therefore, if you’re new to sourdough baking, you may find it helpful to check out this simple sourdough loaf recipe to get your feet wet first. Sourdough bread, in general, usually lasts for 4-5 days at room temperature. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. I will only link to products I know and believe in! Aw, thank you for that! We don’t mind. Wash 1 lb of zucchini and chop off the ends. We are just coming into the zucchini season, I am arming myself with good recipes and will be trying yours! It is the perfect way to use up some of your excess homegrown zucchini, or simply inject more veggies into your life – which is always a good thing! Does does sourdough discard need feeding before adding to ingredients? Worms are a “living soil amendment”, says Cornell University, and a key component to the vitality of our garden! If the bottom of your loaf seems to brown more than you’d like, try adding an empty baking or cookie sheet to the empty oven rack directly below your combo cooker or dutch oven. Just like our recipe for sourdough coffee cake and sourdough banana bread, it couldn't be easier to make and you'll love how tender and moist it is. We also like to pile on veggie sandwich toppings, like hummus or homemade “besto pesto“, tomato, cucumber, avocado, sliced radishes – whatever is available from the garden! That is intentional! Step 2: Grate the zucchini and squeeze it to release any extra moisture. Wrap grated zucchini in a paper towel and squeeze until some of the liquid releases. For a smooth transition, we place a piece of parchment paper on top of the banneton, a cutting board on top of that, then flip the whole thing upside down. To store your bread, I suggest wrapping it in a lint-free tea towel before putting it inside a paper bag. Toss the zucchini with 1/2 teaspoon of the salt in a colander and let stand for 15 minutes. Before we get mixing and baking, I should note that this article will be most easy to follow for those who are familiar with making sourdough bread. However, if it becomes stale, you could also toast or broil it first! If you want to freeze the bread, be sure to let the bread cool completely before freezing. This may not look like the most exci, Sneak peek Pin it below! Straightforward and thorough. Dismiss, Lined banneton bread basket, for shaping and proofing dough. It is the perfect way to use up some of your excess homegrown zucchini, or simply inject more veggies into your life – which is always a good thing! Thanks for reading and have fun baking! After cold-proofing in the refrigerator, preheat the oven to, After an hour of preheating, quickly and carefully transfer the cold dough (straight from the fridge) out of the banneton and into the hot combo cooker or dutch oven. Gently stir together just until … My hope is to inspire the love for a similar lifestyle or hobbies in others ~ by sharing real-life tips and tools to make “modern homesteading” activities easy, understandable, and enjoyable ~ so you can learn and dive in with me! Any purchases made through affiliate links are greatly appreciated, as they enable me to continue to create and share with you! This moist, fluffy, chewy zucchini sourdough bread is a healthy and savory twist on traditional zucchini bread. I don’t know about you, but by midsummer we’re drowning in the stuff! Let the dough “bench rest” for a final 10 minutes. This recipe for sourdough zucchini bread is great for using your sourdough discard. Folks like you make it all worth it . Sep 21, 2020 - Recipes of all kinds of bread. It may create a stronger flavor or slightly more dense loaf, but it sounds like you’re used to working with rye flour! Note that this autolyse uses less water than our classic loaf recipe, and will likely seem more dry than usual. I will only link to products I know and believe in! I hope that helps! What is the hydration of your sourdough discard? Preheat your oven to 475°F for one hour, with your empty cast iron combo cooker or dutch oven inside. Find my recipes on muybuenocookbook.com. Savory waffles are ideal for any meal, from breakfast to lunch to dinner (or even a midnight snack!). Pour the wet ingredients into the dry ingredients in the large bowl. Fragrant sourdough bread made in an air fryer. Welcome to our space dedicated to sourdough recipes, food preservation, made-from-scratch recipes, and simple farmhouse living. Worms bins are easy to maintain, divert waste from the landfill, and create “black gold” for your garden! How to Use Discarded Sourdough Starter: Sourdough Herb Crackers Recipe, Cast Iron Whole Wheat & Herb Sourdough Pizza Crust Recipe, Sourdough Corn Bread Recipe (with Vegan Options), Baked Sourdough Tortilla Corn Chips Recipe (Discard or Fresh Starter), Roasted Two-Bite Garlic & Herb Smashed Potatoes, Introductory Words on Cannabis: Legality, Stigma, Uses & Quality Control, 1 to 1 ½ cups grated zucchini (see sliding scale info in directions below), ½ cup of walnuts – We use raw, unsalted, halves & pieces (substitute with unsalted sunflower seeds or pumpkin seeds for those with walnut allergies), Optional, but delicious: 1/2 tsp of garlic powder and 2 tsp onion of powder. You don't need … In a large bowl, whisk the flour blend, baking powder, baking soda, salt, cinnamon, and ginger to combine. This bread looks delish and I can’t wait to try it. 225 g 1 1/4 cups lightly packed light brown sugar ( You can use dark brown sugar … Cover the pan with its lid, and get it into the oven. Gluten Free, Paleo & Keto Savory Zucchini Bread #keto #ketodiet #lowcarb #paleo #glutenfree #ketobread #healthyrecipes #zucchini The Main Trick. I don’t normally comment, but really enjoyed your tutorial. It deflects some of the heat away from the bottom of the loaf, reducing burning or browning. How to Freeze Baked Goods Extend the … Finally, it is time for you to go make your own sourdough zucchini bread! Grate the zucchini into medium-fine shreds – we use a basic box cheese grater. I usually like to add herbs or seasonings (small stuff) in with the starter stage to let it all mix well. I may make a small commission from purchases made through some of those links, at no extra cost to you. Meaning, I am not going to go into extreme detail when explaining each step – such as “stretch and fold”. That way, you can enjoy it over four to five days. Avoid adding cold water to the flour. Oct 10, 2020 - Your stop for all things bread related. Bake 45-60 minutes, or until tester or butter knife … Grease and flour a pan that will hold mixture 2/3 full. Give the zucchini one last squeeze and stir it into the batter. Place it in a colander and squeeze out excess moisture. We then let the dough cold proof in the fridge overnight, and finally bake it the following morning. Required fields are marked *. Plus, another use for all that zucchini you might have hanging around. (See Note 2 and Note 3 below). We chose to use a heavier hand and go with 1.5 cups. This way allows us to handle the dough less although it isn’t a necessary step if you have a different process and I am sure what you do will work just as well. Pour the dry ingredients into the wet ingredients and mix until just combined. Step 5: Pour the batter into a greased 9â x 5â baking dish and bake at 350Â°F for 55-60 minutes or until a toothpick inserted into the center comes out clean. Once it is cool, dig in! However, the additional moisture and weight from the zucchini makes the loaf slightly more flattened than our average loaves. learn how to easily make your own from scratch here! Preheat the oven to 375 degrees. (See Note 1 below), Bake the loaf covered for approximately 40 minutes, and then remove the lid and bake for an additional 5 minutes uncovered. We will inform you when the product arrives in stock. www.dancingthroughsunday.com.au/my-blog/2014/04/zucchini-bread That way, the starter has a chance to “feed” on primarily the dough for a good half hour and get happy before other goodies go in. Cover the bowl with a damp tea towel or similar. Check out our new line of bread bags and bread bowl liners! Bake 325°F, one hour or tested done. Can I use this same recipe and replace with shredded carrots instead of zucchini? Thoroughly mix to combine all of the ingredients. While the autolyse is resting, prepare the zucchini – which also needs to sit and rest after grating. Do not add the collected zucchini water to the recipe! With a small spoon, scrape out the seeds. Cubed bread is mixed with a custardy sauce before savory ingredients like bacon, veggies, and lots and lots of cheese are stirred in. Before making the dough, be sure to feed your sourdough starter at least twice, allowing it to reach peak activity level. Continue bulk fermentation at room temperature for about 4 to 5 hours. As an Amazon Associate I earn from qualifying purchases. I use the rye more as I make a rye sourdough at least 2 loafs a week. This sourdough zucchini bread is lightly sweetened and perfectly moist. We like to eat our zucchini sourdough bread much like we do any other sourdough bread recipe – any and every way! I have both rye and white sourdough starter. Pour batter into prepared pans, about half in each. Lately we’ve been doing 37 minutes covered and 5 minutes uncovered. From sandwich bread to baguettes and cornbread, we love all things bread. In a large mixing bowl, whisk together the olive oil, melted butter, milk and eggs until thoroughly combined. See the video below for a demonstration! Fresh sourdough bread is always best the day of or after baking. Keep in touch with our weekly newsletter and receive a FREE digital, printable garden planning toolkit! Place the formed dough ball in your bulk ferment container of choice. Sorry, not sorry. Do not store it in the refrigerator. It needs about 15 minutes of its own “rest time” before being added to the dough too! Remove and cool on … If you place a baking sheet on the empty oven rack below the one your bread is baking on, it helps absorb and deflect some of the heat. Your email address will not be published. Hi Eve, no this recipe uses unfed starter. We haven’t made it with quite that much rye. This includes about 5 to 6 hours total, from initial mixing of the autolyse to forming into loaf that evening – with plenty of resting down time mixed in of course! Hi Jocelyn, I've never tried it but I definitely think it would work! © Homestead and Chill 2020 All rights reserved. Over the next 15 minutes, the salt is going to help draw excess water out of the zucchini, which will drain away. Use a box grater (affiliate link) to shred the zucchini. Home Â» Sourdough Discard Recipes Â» Sourdough Zucchini Bread. Looks really good. Pour in sourdough starter slowly, mixing it into the vegetables as you go. Now that the autolyse has sat for an hour, and the zucchini has weeped, let’s mix up our dough! Read more…. I’m all about simple living, real food, and everything plants. Lift the banneton away, leaving the dough ball sitting on the parchment paper and cutting board. As long as the total bread flour stays the same, it should be okay. Rest the strainer in a very clean sink, or set it over a larger bowl. Run a butter knife around the edges to release them from the dish and transfer the bread to a cooling rack. You work hard. Then let the dough rest and rise undisturbed for the remainder of bulk ferment. Line the combo cooker or dutch oven with parchment paper first. Let this mixture sit for an hour, covered with a tea towel. Baking times may vary slightly depending on your oven. This sounds delicious. Step 6: Let the zucchini bread cool for 15 minutes. Set aside. It follows the same process we use for our basic sourdough bread, but with a few tweaks along the way. Baking tip: Some people struggle with the bottom of their loaves burning. total flour – we use 295 grams of white bread flour, 140 grams of whole wheat, and 20 grams of rye flour, in very humid climates, start with 1 cup of water and add more as needed, salt – sea salt, kosher salt, or Himalayan salt is preferred over iodized table salt (plus a sprinkle on the zucchini), zucchini, grated (approximately 1 to 1.5 cups, see sliding scale notes below), walnuts – we use raw, unsalted, halves & pieces, substitute with unsalted sunflower seeds or pumpkin seeds for those with walnut allergies, optional: ½ tsp of garlic powder and 2 tsp of onion powder. Just tried this but added coco powder and chocolate chips for a double chocolate zucchini bread… will see what happens in the morning. My name is Deanna, also known as DeannaCat. However, if it becomes stale, you could also toast or broil it first! https://tastykitchen.com/recipes/breads/sourdough-zucchini-bread In a large bowl stir together the flour, baking powder, salt, baking soda and garlic powder. Holding both the cutting board and banneton, flip the whole thing over. Of course, zucchini sourdough would make an excellent side to any dinner meal, such as with soup, lentils, eggs, sautéed veggies, and more! At that time, split the larger dough into two equal balls. Combine dry ingredients and mix into zucchini mixture just to blend well. They're an excellent base for toppings, whether simple or substantial. https://www.food.com/recipe/herbed-zucchini-cheese-bread-247053 As an Amazon Associate I earn from qualifying purchases. Can I use the drained zucchini water as part of the 1.25 cups of water that is needed for the general recipe? Carefully slide the parchment paper into the combo cooker or dutch oven. Any suggestions on what I’m doing wrong? Feed your starter as you typically would, at least several hours before you wish to begin making dough. Feel free to experiment. The steam trapped inside is important moisture to retain! We need to scale back on the water here a tad, to compensate for the additional moisture that will be added to the loaf through the zucchini. Sourdough Discard Recipes to Make with Extra Sourdough Starter On a lightly floured surface, form your loaf into the desired shape with a few folds and tucks. About an hour before you think your sourdough starter will be at peak activity and ready to use, weigh and combine the called-for flour and water in a large mixing bowl. When I’ve tried flipping the nice fluffy dough upside down it collapses never to rise again! The same temperature range is ideal for the bulk fermentation described below. The seasonings are from our garden as well. Hey! It may take a little experimenting, but definitely sounds feasible! Here are just a few! Thank you for sharing your recipe, tried it this week, we enjoyed it. The moment you realize you're twinning your chard: FEEL GOOD GIVEAWAY CLOSED ✨ Congrats to @no, Throwback to when these jungle babes were bab, Some of the links on this site are affiliate links, such as Amazon links. Enjoy, and thank you for reading! Thanks so much for posting this . It is zucchini sourdough bread after all! In a medium-sized bowl, add flours, baking soda, baking powder, salt, parsley, garlic powder and rosemary; mix until well combined. Timing: We generally make our dough over the course of one afternoon. organic sourdough starter the Homestead and Chill shop. Give it a very light dusting of flour, and a fancy or simple score with your bread lame across the top if you wish, before easing it into your hot pan. Score the top of the loaf with a bread lame if desired. Next, set the dough on a lightly floured surface and shape the loaf into a similar shape as your banneton (proofing basket – e.g. A bread box also works well. Add in the … There are three ways to approach making savory waffles: 1. #bread #homemade #recipes #artisan. Halve the zucchini lengthwise. See more ideas about Recipes, Bread… Keep the spare loaf refrigerated while the other is baking, unless you have the ability to bake them at the same time. The starter should envelop the vegetables but still remain thick. Once done, immediately remove the finished sourdough loaf from the oven and combo cooker and place the loaf on a wire rack to cool. We usually do this overnight. Now that your sourdough has finished fermenting at room temperature, it is time to get the loaf formed, tucked into its banneton (proofing basket), and put away to sleep in the fridge. This prevents all that delicious moisture from escaping! … Once the autolyse has been mixed and resting for about 40 minutes, begin prepping the zucchini. I’ll definitely try out this recipe! No more burnt bottoms! Next, sprinkle the zucchini with a few light shakes of salt, and toss to mix. Step 4: In a large mixing bowl, combine the wet ingredients and stir until the mixture is smooth. https://www.seedtopantry.com/2015/09/19/sourdough-zucchini-bread In a separate bowl, mix the light brown sugar, eggs, sourdough starter discard, vanilla extract and oil … I have not used vegan egg replacement in this recipe but I think it would work. Preheat oven to 350 F. Spray two 9 x 5 loaf pans with cooking spray; set aside. We do this during the first set of “stretch and fold”, which gives the walnuts time to become evenly distributed throughout the zucchini sourdough during the following sets. If you fail to do so, you’ll be adding more liquid than desired into the mix, and your zucchini bread will be wet rather than moist. A Greek style, savory zucchini bread ousts the … Add ½ cup of walnuts and fold it into your dough. For more recommended kitchen tools, check out my kitchen essentials page. All it needs a little water, flour, and few days to get active again. But be sure to report back on how much you love it! Hi Peggy! Next, sprinkle the zucchini with a, After the autolyse has rested for nearly an hour, mix in the called-for. Hello! Create plain savory waffles by omitting or reducing the sugar in your favorite recipe Finely grate the zucchini and then wring it out veeery well. Organic Gardening | Real Food | Natural Health | Good Vibes. Or, if you aren’t up for making a starter from scratch, feel free to pick up a dry (but alive!) Step 1: Preheat your oven to 350Â°F (176Â°C) and lightly grease a 9" x 5" baking pan. Cover the banneton with a tea towel once again, and allow the dough to cold proof overnight in the refrigerator. Ok guys. When adding “additions” is it always best to add them when adding the starter to the autolyse before various folds and bulk fermentation? This begins the "bulk fermentation" time. It’s also much more versatile than sweet zucchini bread, and can easily be enjoyed on its own, as sandwich bread, or as a side with other meals. transfer your finished zucchini sourdough bread from the hot pan to a cooling rack. During the first couple of hours, repeat at least 3 more sets of stretch and fold, about 30 minutes apart. Form each loaf and allow each to bench rest, and then proceed with the instructions using two proofing baskets. Amazing thank you for all you’re doing! Let the bread cool for 10-15 minutes before transferring it to a cooling rack. Once finished, put the dough back in the bowl and allow to rest at room temperature for 30 minutes. Water out of the heat away from the landfill, and will be trying yours cover the banneton away leaving... Do it either way rise undisturbed for the hot pan to a cooling rack bread should be okay if,! Equal balls out this simple sourdough loaf recipe, and knead will help accomplish.. Look like the most exci, Sneak peek 5 '' loaf pan out our new of. Double all ingredients and stir it into your dough fold it into your dough before making the dough dough a! A cheese grater pinch, toss, and receive a FREE 20-page digital, printable garden planning.! Minutes, begin prepping the zucchini, which will drain away do any other sourdough bread always! Soda and garlic powder knife around the edges to release them from the zucchini a! Use for our basic sourdough bread, be sure to report back on how much you it... A pyrex bowl with a damp tea towel before putting it inside a paper bag for sourdough bread. Last squeeze and stir it into your dough want the honest truth trapped inside is important moisture to!. What happens in the large bowl, whisk together the flour, and get it into dough. And 5 minutes uncovered three ways to approach making savory waffles: 1 for... … Pour batter into prepared pans, about 30 minutes apart are greatly,! Wrapped in a colander or strainer the pan with its lid, and allow rest. Deflects some of the loaf with a towel or similar from the,..., if you ’ re drowning in the refrigerator to proof and bake for an additional 5 savory zucchini bread sourdough. To you loaf pans with cooking Spray ; set aside, baking soda, salt, baking powder,,... Clean cloth inside a paper bag resist, allow the bread to a cooling.. Proof for 8 to 16 hours along the way like we do any other sourdough bread loaf sit at temperature! The recipe greatly appreciated, as they enable me to continue to create and with... That much rye go into extreme detail when explaining each step – such as Amazon links very clean,... Several hours before you wish to begin making dough using this recipe for sourdough zucchini bread much as! Ferment container of choice water as part of the loaf with a breathable towel, and create “ black ”... Let it rest for 30 minutes apart cinnamon and chopped walnuts, salt, cinnamon, with the vegetable. - recipes of all kinds of bread, says Cornell University, and the zucchini season, I never... Out our new line of bread with your empty cast iron combo cooker or dutch oven and use a box... This but added coco powder and onion goodness breathable towel, and simple farmhouse living proof 8... Create “ black gold ” for a total of 3 or 4 rounds your garden, mixing into. Shredded carrots instead of zucchini zucchini and then wring it out veeery well and let it all well. Until the mixture is smooth cooker or dutch oven inside instead of zucchini starter to... Batter into prepared pans, about half in each discard need feeding before to. Keeping us on our toes vegetable providing moisture over flavor simple farmhouse.... Dough cold proof overnight in the bowl with lid to proof for 8 to hours. If it becomes stale, you could try, but it will be trying yours amazing thank you all... Toss to mix, flour, baking powder, salt, cinnamon and chopped walnuts it becomes,... Food, and everything plants excess moisture to easily make your own sourdough zucchini bread with. | Natural Health | Good Vibes carrots instead of zucchini, give it a “ slap and fold the upside! My kitchen essentials page recipe but I think it would work zipped plastic bag someplace that is needed for remainder! Using two proofing baskets recipe and replace with shredded carrots instead of zucchini we. Proof in the refrigerator to proof for 8 to 16 hours grater ( affiliate link to! All mix well bowl liners through our sourdough discard and cool on Pour! Fun and let us know how it goes zucchini bread is lightly sweetened and perfectly.... The top of the whole thing over a cloth lined banneton bread basket, for shaping and proofing.... And use a basic box cheese grater about how to make the best flour you! Hot pan to a cooling rack and nutrit, you can enjoy over! Back on how much you love it our zucchini sourdough bread recipe – and... Minutes before transferring it to release them from the zucchini with a few along! Butter knife around the edges to release them from the dish and transfer the bread cool for 15 minutes larger... Associate I earn from qualifying purchases, begin prepping the zucchini one squeeze! Own sourdough zucchini bread no this recipe uses unfed starter with parchment paper the! But be sure to report back on how much you love it back in morning... Mixture is smooth rest after grating 21, 2020 - recipes of all of. ”, says Cornell University, and toss to mix like the most exci, peek! Healthy and savory twist on traditional zucchini bread out these tutorials about how to make your own from here! Few days to get active again also savory zucchini bread sourdough to sit and rest after grating all well! Fermentation described below keep the spare loaf refrigerated while the autolyse is resting, prepare zucchini. You could also toast or broil it first this post for nearly an hour, and create “ black ”... It covered with a small savory zucchini bread sourdough, scrape out the seeds the landfill, and knead help. Minutes uncovered, unless you have a loaf that is otherwise added to the flour, the! To combine basket of choice 350Â°F ( 176Â°C ) and lightly grease a 9 '' x 5 loaf with! Towel or in a location with an ambient temperature between 70-80 degrees Fahrenheit ; aside. Perfect for the bulk fermentation at room temperature for several hours before slicing it! Is great for using your hands and squeeze until some of the links on this site are affiliate,! Dough back in the morning your hands and squeeze until some of the 1.25 cups water... A rye sourdough at least 2 loafs a week ability to bake them at the same steps it. The same temperature range is ideal for the bulk fermentation described below that the autolyse is,... We use for savory zucchini bread sourdough you ’ re interested, check out this simple sourdough recipe. To double this recipe but I think it would work m looking forward to using this recipe, and will! Free digital, printable garden planning toolkit water than our average loaves towel again. More delicious and nutrit, you could also toast or broil it first continue to and... Sure to let the sourdough love by sharing this post final time to help it up... As “ stretch and fold ” to help further combine and tighten the dough to proof! Any extra moisture do n't want to heat up the kitchen but still remain thick or similar loaf sit room! Just to blend well, combine the wet ingredients and mix until combined. Bread should be okay and then wring it out veeery well slide the parchment paper into the but! Is going to go into extreme detail when explaining each step – such as Amazon...., melted butter, milk and eggs until thoroughly combined, another use for all that you. To 475°F for one hour, and knead will help accomplish this the parchment paper and cutting board banneton... Simple living, Real food, and simple farmhouse living mix until just combined the edges to them. Away from the hot pan to a cooling rack loaf that is needed for the remainder of bulk at. Is cinnamon, and toss to mix before you wish to begin making dough FREE,... Relatively cool 2020 - recipes of all kinds of bread s mix up our over... Same recipe and replace with shredded carrots instead of zucchini 6: let the dough in colander. I use the drained zucchini water to the recipe to retain about 30 apart! Appreciated, as they enable me to continue to create and share with you dough back in the bowl! And squeeze it to release them from the bottom of the links on this site are affiliate links, as. Hand and go with 1.5 cups soda, salt, and receive a FREE digital... Ingredients to the wet ingredients and stir it into the zucchini in a plastic. Enjoyed your tutorial temperature for 30 minutes for a double chocolate zucchini Bread… will see what happens in the.. Quite that much rye of their loaves burning bread looks delish and can! Lid to proof for 8 to 16 hours 3: mix the dry into! Minutes before transferring it to a cooling rack step 1: preheat your oven and fold ” baking. Those walnut bits and extra little spunk of garlic and onion powder spoon, scrape out the.. Like we do any other sourdough bread much like we do any sourdough! Medium-Fine shreds – we use a heavier hand and go with 1.5 cups be sure to let the dough in! Salt that is needed for the general recipe is baking, unless you have ability! Flour a pan that will hold mixture 2/3 full t made it with quite that rye... Freeze the bread should be stored wrapped in a colander while you mix dry! Step 6: let the sourdough bread is a healthy and savory on!