King arthur extra tangy sourdough

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.

Someone gifted you with some of their active sourdough starter. Or you've purchased fresh starter from King Arthur. Your journey's about to begin — but how do you take that first step? Find out here.

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor.

The French call sourdough bread “pain au levain.” In French, the word for bread is ‘pain’, au means ‘at’, and levain is French for leaven, or our term, “sourdough.” This, however, is by no means anything like the French bread you buy at the grocery store. It is a real sourdough bread made with just flour, water, and sa

This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff.

Bake a loaf using this classic King Arthur sourdough bread recipe and get a beautiful and delicious loaf time after time.

Jump on the baking bandwagon! Buy sourdough starter from your local bakery and try this Extra-Tangy Sourdough recipe from King Arthur Flour.

Crisp and light, with a crackly brown crust, these sourdough baguettes are super-easy to make.