1 tablespoon honey, 650 grams all purpose flour, 1 tablespoon salt, 245 grams plain Greek yogurt, but I’m actually going to halve these quantities for my next loaf and then I’ll be able to bake it comfortably in my Duch oven with the lid firmly in place. I would do half rye or wholemeal and half white flour.

Yummm. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

That should be great! Thank you for trying it!

This is the browning stage. xTieghan. Hi Sylvia!

I bake many kinds of bread and while they’re all tasty, its not often that my loaf turns out exactly as pictured in a recipe. I’ll be sending out the recipe exclusively to all the HBH email subscribers, so if you aren’t signed up yet, I’d do so soon! Hi Kathleen! I’m going back to making all my bread after this. Thank you! Hey Lindsey!! Thanks! Get back to you with results.

I never claimed this was a real sourdough, that is why it is called “cheaters” sourdough.

Hey Michelle, Hi quick question regarding step 3, when you say “place in a parchment lined 4 quart or larger dutch oven” does this mean putting it in a designated pan and letting sit or is this a special oven it needs to be in to rise for one hour? xTieghan. I hope you love this recipe! xTieghan. Bearded dragons are a common pet to personal.

Hello, this looks amazing. You do not need to pre-heat your dutch oven as most sourdough recipes call for! Please let me know if you have any other questions!

Memories of home, the smell of baking bread, the easy recipe and the link to where to buy your favorite Dutch Oven. I am so glad you are loving my recipes, Dina! My only advice is to start early.

As a side note I received your cookbook over the weekend! I try to live simply, eat seasonally, and cook with whole foods.

I would use half rye or whole grain and half all-purpose.

Thank you Thiegan for making it so simple! Do you see any reason why this process would not work with this recipe?

Cheers! Thanks!

My oven temp was 475, which I thought was too hot. I already have a sourdough starter going, but it won’t be ready for another week and I stumbled upon this recipe. I used Fage greek yogurt and it was sooo thick I had to clean the 1 cup with my finger and plop it in when I mixed it. I really appreciate knowing that any recipe I make from your website will turn out great! Thank you! My husband made this bread last night, we put it in the refrigerator for the night. My hope is to inspire a love for amazing food, as well as the courage to try something new!

Oh and I hope you love the cinnamon bun bread!

It’s nearly impossible to find experienced people for this topic, but you seem King Arther Special Patent Flour. I will let you know my results this coming Oct/Nov. Hi! I hope you love this recipe! That should cook the bread all the way through.

xTieghan, Made this today! I knew it was going to be a large loaf with the amount of flour. Don't slice into the bread right out of the oven, the bread continues to cook as it cools. If it’s made with instant yeast, surely it isn’t an actual sourdough, right? Couldn’t agree more! Thanks!

Bread Flour I simply can’t stress enough how important good flour is. Thank you! Didn’t do the overnight. xTieghan. HI!! Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe. I have been wanting to make sourdough bread, but not sure about the starter. xTieghan, This bread is amazing! Thank you!! Thanks!! Toasted up with some butter and a soft-cooked egg and there is no breakfast better.

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