This Semi-Rye Sandwich Sourdough is squishy. I don’t know if that’s the perfect word for it. But when you press on the loaf, it squishes down and puffs back up. The crumb is like a soft, tender sponge. But it’s not dry like a sponge at all. It’s actually very hydrated. It’s such a good texture – I highly, highly recommend tasting it yourself. Because clearly, I’m describing it very awkwardly.
What better way is there to celebrate Lunar New Year than with some baked Sourdough Red Bean Buns? Of course, I had to make Red Bean Buns with only sourdough as the leavening agent…because I love a challenge. And don’t worry, the buns don’t have any sour flavor from the sourdough. They’re super delicious.
Yum, Honey Roasted Garlic Sourdough. Have you roasted garlic before? Like whole heads of garlic, ready to top your favorite meal, or conjoin with your favorite sourdough boule? With honey? Ugh, yum.
Okay, so this sourdough loaf doesn’t really have all the grains. But it has a bunch that are super tasty and good for you. If you want a fun twist on a typical rye loaf, this is the loaf for you.
I really wanted to make a seasonal showstopper this year for the holiday season. When I first made this and took it out of the oven, I was like YES. This Vegan Cranberry Coconut Sourdough Babka is lofty. It’s the perfect showstopper because not only does it show off a gorgeous dark red swirl – it has so much height!
I love these buns. I imagine eating them on a snowy night, when the glimmer of Christmas lights faintly glows through the window and my dog pushes her face through the front door, sprinting on white, snowy paws. Mmm, my mouth goes as it devours another bite, falling devout to the tangy, sweet, nutty taste of Cranberry Pecan Sourdough Buns.