First you will need a sour dough starter. If you do not have that, you can make your own with equal parts flour and water in about 5 or 6 days.

I only eat it, I don't make it, but I think it often can take longer than one week. The longer, the better.

For about $10 you can buy a sourdough starter from King Arthur Flour. I bought mine years ago, feed and/or use it weekly, and it's still going strong. Or you can read on their website how to make your own starter:
KAF blog sourdough starter

Once you have a starter (from whatever source) the King Arthur website is a treasure trove of recipes and advice. I started making their "rustic sourdough loaf" which uses both starter and commercial yeast, but now I like their "naturally leavened sourdough" recipe.

edit to add: the link keeps taking you to a shopping page instead of their blog page ... click around on their site and you can find it. Sorry for any confusion.

Sour dough bread, toasted or otherwise, is amazing when eaten with that beer cheese soup discussed in the earlier thread. Make a batch of croutons, wedges, or sticks with olive oil and or butter for the best ever crunchy addition to a soup.

I don't like sourdough, it's too sour. Except, when we went to The Keg last year and they make their own sourdough. It was amazing! I've been trying to find the recipe but no luck.

I am diabetic and use potato bread. It has 12g carbs per slice.

Sour dough is sometimes too strong/sour for me.

I think that the reason sourdough is better for digestion is that its longer rise time ,etc. reduces the phytic acid that is present in most grains. You can achieve the same effect by taking the flour and water in your own bread recipe - add one tablespoon of apple cider vinegar for each cup of water. Mix in glass bowl, cover with plastic wrap and leave on kitchen counter overnight. Next day add rest of recipe and make as usual. Do not worry if you have to add a bit more flour, as the bulk of the flour has been "fixed"

Sourdough is the only type of bread I really like - that crunchy crust and that soft, tangy interior. Makes the best toast, sandwiches, croûtons. The only type of bread I will use for French toast, garlic bread or grilled cheese sandwiches. I do eat other types of bread but if given the choice, I would always opt for sourdough!

I have years old sourdough starter but have never made bread with it. I use it primarily for sourdough waffles (which are hands down the best waffles ever!!!). I am a bit of a chicken when it comes to bread making as previous attempts have not been hugely successful :-) I should try again with the sourdough as it is supposedly easy to do. But high quality sourdough bread is available everywhere here on the west coast - very popular up and down the coast since the Gold Rush days - so it so much easier to buy than to make!

My friends brought me a starter kit back from their trip to Alaska.....it's still sitting in my frig. unused. I googled it....looks like the starter is easy to make.......without a kit. :0)

gardengal, do you mind sharing your recipe for sourdough waffles? thanks!

The SF Bay Area is kind of sourdough Ground Zero. It's very popular in many different forms and uses. For me, there's no such thing as too sour. A crusty sourdough baguette or roll or bread - that's the best.

The pancakes sound good too, perhaps a bit of a riff on using buttermilk (for the sour flavor).

Whole grain breads are thought to be better for diabetics than those with white flour. It has to do with the speed of digestion and the need for glucose. I make my own 100% whole wheat bread to which I add cinnamon and unsweetened cocoa powder.

I'm sure you have googled around and found the Jim Lahey method for no-knead bread. America's Test Kitchen did a version of this that's a little easier. I do a mixed version; instead of using yeast itself, I use a cup of sourdough starter from King Arthur.

thanks gardengal! I've copied it onto a recipe card and am setting it by my baking area :-)

Here's the no-knead bread recipe: https://www.geniuskitchen.com/recipe/almost-no-knead-bread-2-0-290761

yes Annie-I am aware that whole grain better is the better choice for diabetics-but not for diabetics with Crohns disease.

Interesting, ont-gal. I had no idea. I thought fiber was helpful for most intestinal ailments.