The Wild Life Blog

Sharing recipes, tips, and stories from the Wild Life

Long-Fermented Toasted Sesame Loaf

Long-Fermented Toasted Sesame Loaf 390g warm filtered water 120g active sourdough starter 450g all-purpose flour 50g whole wheat flour 15g wheat germ 3g toasted sesame oil 18g salt 25g toasted sesame seeds Adding new and interesting ingredients to bread can be both exciting and...

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Cranberry Pistachio Sourdough Recipe

Cranberry Pistachio Loaf with Ginger, Cinnamon and Fennel Sometimes when I am dreaming up new recipes, I like to consider the time of day I want to enjoy a particular loaf and let that guide the flavor selections. For this loaf, I wanted something I could eat in the morning alongside my coffee...

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Grilled Sourdough Flatbreads

Long-fermented, lovingly shaped and scored sourdough bread is great. When you need a bread fix fast, these quickly mixed, roughly rolled sourdough flatbreads slapped on a hot grill do the trick. With minimal rising time and no added yeast, these are the easiest grilled flatbreads you could...

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Taking a Break From Your Starter

At some point in your career as a sourdough baker, you’re going to want to put your sourdough baking on hold. Maybe it’s just a busy time in your life, you’re going on a vacation, or your kitchen is already so full of bread and baked goods that you’ve run out of counter space. Whatever the...

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Sourdough Crepes

Homemade Sourdough Crepes These beautiful and easy to make crepes require no overnight dough resting or proofing, and they are ready in just minutes. If you've been feeling confused or overwhelmed about making sourdough treats, this recipe is a great place to start. Get ready for your new...

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Proofing Bread Dough

What you need to know about proofing bread dough: Proofing sourdough bread is typically done in a few stages - Bulk proofing at room temperature Bulk proofing at cold temperature Bench rise Final rise Bulk Fermentation What “bulk” means in this context is the dough has yet to be...

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Sourdough Discard Brownies

If you're on the hunt for a sweet and chocolate-y way to use up your sourdough discard, you've come to the right place! These rich and decadent brownies might possibly be the only thing you want to make now (sorry, sourdough loaves). They're soft and fudgy, with just the right amount of tang. The...

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Troubleshooting Your Sourdough Starter

Since releasing our course about Creating and Maintaining a Sourdough Starter, we've had fellow bakers and students writing in questions about their starter. Here were the most common five questions or concerns: 0:30 Starter isn't floating The float test is just one way to determine whether...

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The Best Sourdough Crust Pizza

Listen, we all love bread. We do. But you know what we sometimes love even more than bread? Pizza. What if I told you that you could follow one recipe and make both sourdough bread and a sourdough crust pizza on the same day? So, yeah. That’s exactly what I’m telling you. And it’s darn...

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How to Make Your Bread More (Or Less) Sour

Everyone has a slightly different taste when it comes to the sourness of bread, and we all experiment to get the perfect amount of ‘tang’. The good news is that there are multiple ways to change your process or recipe that will make your sourdough bread more or less sour. If you took our...

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