Sourdoughrarebit Recipes
SOURDOUGH RAREBIT
Make and share this Sourdough Rarebit recipe from Food.com.
Provided by Evie3234
Categories Sourdough Breads
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the Guiness, butter and cheese together.
- Add mustard and season.
- Spread the cheese mixture onto the toasted sourdough and cook under a very hot grill (broil) until browned and bubbly.
Nutrition Facts : Calories 571.1, Fat 30.9, SaturatedFat 18.8, Cholesterol 86.2, Sodium 848.5, Carbohydrate 40.5, Fiber 2, Sugar 0.5, Protein 20.8
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- Basic Sourdough Starter. Sometimes called "friendship bread" because the starter grows so much that you can share it with your friends, sourdough starter is easier than you might think.
- Rye Sourdough Bread. Using rye flour instead of regular all-purpose flour gives this hearty loaf a denser texture and nuttier flavor. It requires a sourdough starter, so it does take some time, but the result will be well worth it.
- Russian Dark Rye Sourdough. Make this dark rye sourdough from Russia to accompany a rich soup, as a grilled cheese, or a base for pickled herring or other spreads.
- Sourdough Beer Bread. Just four ingredients stand between you and this yeasty, hop-scented bread. Beer and sourdough just make sense together, because yeast and hops are a match made in heaven.
- Sourdough Pancakes. Let's think beyond bread—these sourdough pancakes might just become your favorite go-to sourdough recipe. They offer just the right mix of sweetness and tang, all with a tender, chewy bite.
- German Dinkelbrot Spelt Sourdough Bread. Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe. It comes out nutty and light with a unique, hearty texture from spelt flour, an ancient grain that some say digests easier than wheat.
- Rye Pumpernickel Bread. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours.
- Whole Wheat Sourdough. Traditionally, this country bread or landbrot was made in a communal oven and loaves were big enough to last at least a week, or until the next baking day.
- Potato Flake Sourdough. This variation of a Friendship bread sourdough starter uses potato flakes as part of the base. It can go on pretty much indefinitely, as long as you remember to feed it regularly.
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