Sourdough Starter

Çarşamba pidesi is a Turkish savory pie from Çarşamba district in Samsun, Turkey. Unlike the crispy Bafra pidesi, it is known for its soft texture. This pide is shaped into a long, thin loaf, about 75-80 cm (30-32") in length and 4-5... READ MORE

Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and r... READ MORE

Samsun pidesi, from Turkey's Samsun Province, encompasses three distinct varieties: Bafra pidesi, Terme pidesi, and Çarşamba pidesi. Terme pidesi is an open-faced pie made with a dough of flour, water, salt, yeast, and sugar. It's topped wi... READ MORE

The Italian cornetto is a popular crescent-shaped pastry, similar to a croissant but with key differences. The dough is less laminated than that for a croissant and enriched with sugar, eggs, and butter, resulting in a cornetto with a slightly sof... READ MORE

Limppu is a whole rye bread that is traditionally prepared in eastern Finland. It typically consists of a sourdough starter, whole rye flour, warm water, and salt, and it is allowed to ferment overnight. Traditionally, the bread calls for using dr... READ MORE

This heavy and slightly sweet rye bread is made from a sourdough starter and coarsely ground rye with whole rye berries as its base. Its name comes from the German pumpern, a synonym for being flatulent, and the male given name Nickel&mda... READ MORE

Kyselo is a hearty Czech sourdough soup which originated in Krkonoše mountains. The base of the soup is sourdough, usually made with fermented rye flour, poured in a caraway-spiced broth, and cooked until thickened. Even though there are nu... READ MORE

Röggelchen is a traditional bread roll, particularly popular in the Rhineland region. It is made from a mix of rye and wheat flour, giving it a dense, hearty texture and a slightly sour flavor due to the rye content. The rolls are typically s... READ MORE

Pain de méteil is a traditional bread made with similar quantities of rye and wheat flour. The term "méteil" historically refers to a blend of these two grains. This bread is known for its dense texture, dark color, and slightly tang... READ MORE

Fouace Aveyronnaise is a traditional brioche-like bread flavored with orange blossom water from the Aveyron region. It is known for its sweet, slightly dense texture. The dough is rich with butter, eggs, and sugar and shaped into a round or oval l... READ MORE

Offella d'oro, considered the ancestor of pandoro, is Verona's most famous Christmas dessert. It is a sweet bread made with flour, egg, butter, and sugar, leavened with sourdough starter, which inspired its name—"offella," meaning small cake... READ MORE