Master Tangzhong for Softer, Fluffier Sourdough!
Want to take your sourdough to the next level? Tangzhong, a simple roux of flour and water, helps create softer, more tender bread with better moisture retention. Whether you're making sandwich loaves, rolls, or enriched breads, this technique is a game-changer! Learn how to incorporate Tangzhong into your sourdough baking with this easy guide. ✨ #SourdoughBaking #Tangzhong #SoftBread #BreadBaking #BakingTips
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Sourdough French Bread
This is the kind of bread that disappears before dinner even hits the table. 🥖 So easy to make—this sourdough French bread is going to be on repeat! If you love my discard version, it’s time to try this 100% sourdough recipe. We love it for sandwiches, slathered with butter, or torn apart for an easy side. It’s soft, fluffy, and made with 100% sourdough—no commercial yeast. So get your starter active—and go make this one!
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Mini Series: Sourdough Discard Pretzels
Mini Sourdough Discard Pretzels, perfect for little hands! Recipe: https://www.thisjess.com/sourdough-discard-soft-pretzels/
This Jess Cooks
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Sourdough Pretzel Buns
1hr 45min · 8 servings Sourdough Pretzel Buns: • 1 cup warm water • 1 Tablespoon brown sugar • 2 teaspoons kosher salt • 2 ¼ teaspoons active dry yeast • 1 cup sourdough discard, unfed, at room temperature • 20 ounces all-purpose flour • 4 Tablespoons unsalted butter, melted • 10 cups water • ⅔ cup baking soda • 1 egg yolk with 1 Tablespoon water, beaten for an egg wash • pretzel salt or flaky sea salt for topping
This Jess Cooks
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Sourdough Bagels
Credits goes to @breadbyelise - Instagram 360g Bread Flour • (or up to 30% whole-wheat flour) • 72g Starter Discard • 20g Sugar/ Honey • 180g Water • 7g Salt • 3g Malt Powder (optional) • 12g Oil (Optional) Combine everything (hold the oil) and knead the dough until it comes together nicely • Add oil and continue kneading the dough until it becomes smooth (no need for window pane). • Proof until (almost) double. • Divide into 6 portions and roll them into tight balls. Rest • for 15min. • Shape into bagels. • Proof until double. • Put a pot of water to boil and add a teaspoon of baking soda and sugar. • Boil for 10-20 sec each side and longer if you prefer more chewiness. • Drain the bagels and place them on a non-stick baking paper Bake at 200°C for 20 min
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