Your Guests Will Be Impressed (Sourdough Rabbit Hole Recipe #1)

I have made several sourdough recipes - breads, cakes, cookies, crepes, scones, waffles, biscuits, muffins, etc. There a millions of recipes out there for starter, unfed to ripe. I am not looking to retype a recipe for you and call it my own, but rather link you to ones that worked (and did not work) for me with some simple tips that I found helpful. I find it really annoying to have to scan pages of pictures in order to get to a recipe so I am adding a few photos here but not photo after photo. While some photos are helpful to see what dough looks like in a particular stage, I think you end up just getting a feel for it with the more recipes you try.

My 1st suggestion four a sourdough starter recipe is a focaccia. It is not fussy to make and the finished product looks and tastes great. If we ever have dinner parties again, this is a good one to pull out and your guests will be impressed even though it is pretty easy to make. The photos below show the bubbly dough in the 1st rise and the before and after photos of the 2nd rise. After the 2nd rise, stretch to the ends of baking sheet and dimple the top. I recently read that tearing the bread a bit when you poke it helps the dough keeps its bumps. I tried and it does seem to work. I sprinkle my focaccia with Herbs de Provence and sea salt. The bread is best eaten after cooling on the day you make it, but it also makes a great toast. I cut it the focaccia lengthwise and then into approx. 1in strips for serving with dinner or just with a glass of wine.

My inspiration focaccia recipe.

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