Contest Winner and Basic Sourdough Bread

7/9/15- update! No reply from Mary B, so the second draw winner is in2insight! Congratulations and I will email you, but email me, too, please!!!


Straight to the chase! The winner of The Homemade Vegan Pantry is Mary B. who likes aminos and liquid smoke. I will email you, but just in case it hits your spam folder or a void, please contact me. If I don’t hear from you by July 1, another winner will be chosen.

This is going to be the Contest Summer at Vegan Appetite, so don’t miss a post.

Have I teased you long enough about sourdough? Here is the basic recipe. Purists take note, this recipe does contain yeast, making it perfect for sourdough beginners.


Basic Yeasted Sourdough

For a softer, sweeter dough, use the oil and maple syrup. Vegan milk can also be substituted for the water. This makes a light, fine grain, sandwichy-crumb style bread. For dinner rolls, or other breads with a softer crust, rub the tops lightly with vegan butter as soon as they come out of the oven.

1 1/2 cups fed starter

2 cups unbleached bread flour

2 cups white whole wheat flour

2 tablespoons ground flax seed

2 tablespoons neutral-flavored oil, optional

1 tablespoon pure maple syrup, optional

2 teaspoons instant dry yeast

2 teaspoons fine sea salt

Water, as needed

Combine the starter, flours, and flax in a mixer fitted with a dough hook. Stir to combine. Add the oil, syrup, yeast,  salt, and about 1/2 cup water. Knead with the dough  hook, adding water as needed to create a soft, moist dough that still holds shape quite well. Add additional flour if the dough is too wet. Knead for about 5 minutes. Lightly oil a bowl for the dough to raise. Shape into a ball, cover, and let rise until doubled.  Gently deflate the dough, and shape as desired. For this recipe, I like to make 2 or 3 smaller free-form loaves. Lightly oil a baking sheet and space the loaves with lots of room. Cover, and let rise until nicely puffed.

Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and bake 15 to 20 minutes, or until done. Cool at least 1/2 hour on a wire rack before slicing.

Yield: 3 small loaves

Remember: Check back for lots more opportunities to win!


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  1. in2insight
    Posted June 26, 2015 at 5:51 pm | Permalink

    These look so good I can actually “taste” them and “feel” the crunch.

  2. Tami
    Posted July 9, 2015 at 11:43 am | Permalink

    Congrats, you win!

  3. in2insight
    Posted July 10, 2015 at 11:08 am | Permalink

    I’m having a Sally Fields moment here… :)
    Thank you!

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