A sharp, efficient and unusually-hued sourdough starter, easy to make, store and use.

Yield: Approximately 1 pint of sourdough starter.

Time to make: 10 minutes per day for 7 days.

Equipment needed: Glass, plastic or stainless steel container with lid. Silicone spatula or stainless steel spoon to stir. Measuring cups and spoons.


This very tart sourdough Pullman loaf gets its hue from the use of purple haze sourdough starter. Made with whole-grain brown rice, oat flour and coarse buckwheat meal, the bread is a pleasure to taste, a delight to chew, and a star sandwich performer.

Yield: one, 18-ounce Pullman loaf.

Time to make: 20 minutes active. 6 - 12 hours proof (depending on temperature). 90 minutes baking.

Sweet-sour, moist and dense, and packed with fruit and pecans, this naturally-fermented sandwich loaf is a treat. Enjoy it unadorned, toasted and smeared with sweet creamery butter, or with PB&J - it's always a winner.

Yield: One, 20-ounce sandwich loaf

Time to make: 45 minutes prep time. 5 - 8 hours proof time. 1 1/2 hour bake time.