This Vegan Sourdough Pizza Crust recipe has a little more oomph in the form of the flavors produced by wild yeast fermentation, also known as sourdough. The wild yeast isn't enough to leaven the dough completely on it's own so it's spiked with some bread yeast to help it along. This vegan crust is great for cheeseless pizzas or other pizzas where you're not using intensely flavored toppings and you'd like the crust to contribute more flavor to the pie. It's also a great way to use the sourdough starter you've been keeping in your fridge. You do have a resident starter in your fridge right?
This Sprouted Wild Yeasted Whole Wheat Bread recipe is a nod to how the first breads probably got their start. Wheat berries were probably softened with water, ground and left out in the elements where they were then populated by airborne yeasts and bacteria, causing the dough to rise slightly. Placing this dough on hot rocks in or near a fire probably resulted in a fine vegan treat like nothing else available at the time.
This Vegan Sourdough Pancake recipe is one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in either vegan or traditional pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter. If you already have this batter around, these pancakes will be even easier to make than Easy Vegan Pancakes. If you keep your starter in the refrigerator, it doesn't need to be removed several hours before using as it does in bread baking. Feel free to mix 1 cup of berries or ½ cup chopped nuts into the batter before pouring. Top them with maple syrup and/or a dollop of almond butter.
This Wild Yeasted Wheat Bread recipe, also known as sourdough bread uses a wild yeast sponge to leaven the dough, creating a multitude of complex flavor compounds in the process. Be sure to read and cultivate your wild yeast starter and sponge before starting this vegan bread. Sandwich breads baked in loaf pans are usually baked at lower temperatures around 350F (177C) to 375F (191C) and 'enriched' with things like sweeteners, oil and extra salt. Artisan breads formed and baked without loaf pans are baked at higher temperatures around 400F (204C) to 475F (246C) where the heat allows extra flavors to be developed. Taking this into account, your bread recipe and baking process will be slightly different depending on which method you choose. This recipe gives you options for both styles.