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20+ Sourdough Discard Recipe Ideas | The Clever Carrot

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A delicious and diverse collection of sourdough discard recipes from best-selling cookbook author Emilie Raffa. Includes recipes for pancakes, muffins, cakes, quick breads, and even homemade pasta!

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In my opinion, Joshua Weissman's Beginner Sourdough Bread is the best place to start if you're new to sourdough bread/baking.

He includes a full recipe in the description of this YouTube video, which you can (and probably should) cut in half the first time you bake. This will give you 1 loaf instead of 2 and make the dough much, much easier to handle. It also eliminates the need to divide the dough, which can be tricky when you are first starting out.

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If you prefer written directions, here are a few of my favorites for beginner loaves:

Beginner’s Sourdough Bread from Maurizio at The Perfect Loaf (YouTube video)

Basic Sourdough Bread Guide from Bella at Ful-Filled

Homemade Sourdough Bread, Step by Step from Alexandra at Alexandra's Kitchen

Understanding the Sourdough Bread Process from Kristin Hoffman at Baker Bettie. If you prefer video you can check out her companion YouTube video sourdough bread from start to finish.

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Wrinkled fingers and toes, sand in every nook and cranny, lunch sacks with empty oil-stained white baker's paper, and serpentine hair that could pass as a sun-bleached mop head-all signs of a successful outing to the beach. Our daily trips to the Adriatic's cool, blue waters were welcome escapes from the city heat during family visits to Southern Italy. Our little beach- perhaps with a bit of fantasy I like to think it was just ours-was a short drive away in a small stick-shift car packed to the brim with people. Family car after family car, we'd speedily caravan through the small towns toward our respite. The few, yet crucial, stops along the way had a single purpose: to fill our sacks with baked goods meant to sustain our time away. My favorite among these, by a long measure, was a simple sourdough focaccia.

With hardly a second thought, we'd buy several full sheet trays of the golden bread. The baker would cut the thick slabs into manageable pieces and wrap the entire thing in the white paper, sealed shut with a shiny sticker- conceivably an attempt to elevate the humble, yet utterly otherworldly, snack.

You see, focaccia is a rustic and simple affair: it's a slab of naturally leavened dough topped with simple ingredients, any vegetable in season, olive oil, and salt. Some focaccia are soft, and some are crispy (my preference), sometimes thick and sometimes thin. There are as many variations across Italy as there are dialects. The beauty of this bread is that you can make it with little effort. First, mix the dough in the morning, then let it rise during the day, and finally bake it just before dinner. If you have a ripe sourdough starter, salt, and olive oil, you're hours away from golden focaccia-and all the wonderful olfactory impressiveness therein-baking in your home oven.

Because sourdough focaccia has so few ingredients, the ones you use should be of the utmost quality. Use vegetables in season and the highest quality olive oil you can find. In this post, I worked with Jovial's Olio Nuovo, a fresh-pressed olive oil from the Valpantena area of Northern Italy. It isn't easy to source exclusively fresh-pressed olive oil. Usually, this oil is blended with aged oil, balancing the flavor profile to make it consistent with other offerings throughout the year. This fresh oil has a delicate flavor but a balanced, upfront fruitiness as well. If you've never had the chance to try an oil like this, you'll be pleasantly surprised.

Flour Selection

With this naturally leavened focaccia, I wanted little sourness in the result. While I typically include whole grains in most of my recipes, I wanted the flavor of this classic bread to be mild so the taste of the olive oil and fresh toppings pop. Removing all the whole grain flour from initial trials hit the spot.

For this formula, I blended 30% high protein flour (about 13% protein) with 70% all-purpose flour (11-12% protein). The high protein flour helps give this highly-hydrated dough strength and structure-and 30% is just enough.

Focaccia Toppings

This simple sourdough focaccia can be topped with just about anything you can imagine. My favorite is rosemary, chopped cherry tomatoes, pitted kalamata olives, coarse sea salt, and good quality olive oil. Traditionally, Ligurian focaccia (and as shown in the recent Salt Fat Acid Heat episode on Netflix) is topped with a salty brine. Instead, I love dusting the top with coarse sea salt: the chunky crystals bring unexpected pops of flavor.

Here are a few more ideas:

Tomatoes, capers, oregano, garlic, olive oil

Thinly sliced Yukon gold potatoes3 with coarse sea salt, fresh thyme, and olive oil

Sliced and olive oil-marinated red onions, brined olives, and fresh chopped tomatoes

Grated hard cheeses of all kinds (parmesan, pecorino, etc.), rosemary, olive oil

A Simple Sourdough Focaccia Recipe

Special Equipment

For this sourdough focaccia, you will need a round or rectangular pan for baking. I like to use a deep pan (as opposed to a baking sheet) so the focaccia doesn't dry out too fast in the oven. My preferred pans:

Both pans have a nonstick interior, and they conduct heat exceptionally well, imparting a beautiful crust on the naturally leavened focaccia.

Vitals

Total Formula

This table shows the entire quantity and baker's percentages for each ingredient. If you'd like to make two large focaccia (or four smaller ones), double everything in the table below.

There's no specific levain build for this focaccia, just use some of your sourdough starter when it's ripe (when you'd normally give it a refreshment). See my post on the differences between a levain and sourdough starter for more information on the two preferments.

Target final dough temperature (FDT) is 76°F (24°C).

Weight

Ingredient

Baker's Percentage

423g

All-purpose flour (King Arthur All-Purpose Flour)

70.00%

181g

High protein bread flour, malted (King Arthur Bread Flour)

30.00%

12g

Extra virgin olive oil ( Jovial Olio Nuovo Organic Olive Oil)

2.00%

459g

Water

76.00%

11g

Salt

1.80%

115g

Sourdough starter (100% hydration)

19.00%

Mature starter (left), and ingredients set for hand mixing (right).

Method

Mix - 9:00 a.m.

This dough can be mixed by hand (I would use the slap and fold technique) or with a stand mixer like a KitchenAid or Famag spiral mixer.

To the bowl of a stand mixer fitted with the dough hook attachment, add both the flours, water, salt, and ripe sourdough starter (hold back the olive oil until later in mixing).

Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes.

Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together.

Transfer your dough to a bulk fermentation container and cover.

This highly hydrated and enriched dough is wet and loose , it won't strengthen to the same degree as a typical bread dough.

As you can see below on the left, immediately after mixing, the dough is still very wet and chunky. However, it's not falling apart or soupy. Please resist the temptation to add more flour at this point. As you can see below in the image at the right, by the middle of bulk fermentation, it'll strengthen after several sets of stretch and folds (see my guide on how to stretch and fold sourdough for more information).

Dough at beginning of bulk fermentation (left). Dough after several sets of stretch and folds during bulk fermentation (right).

Transfer the dough to a covered container for bulk fermentation.

Bulk Fermentation - 9:15 a.m. to 11:15 a.m.

Give the dough 4 sets of stretch and folds 4, starting 30 minutes after mixing, and a set every 30 minutes thereafter.

Dough transferred to baking pan for final proof

Proof - 11:15 p.m. to 3:15 p.m.

Transfer the dough to a deep rectangular pan that's been greased with olive oil. If you don't have a pan with a silicone liner, make sure to heavily oil the pan's interior so the focaccia doesn't stick during baking.

At 76-78°F (24-25°C), the dough will proof for 4 hours. This time period is flexible and dependent on the temperature: if it's cooler, let it proof longer, and conversely, if it's warm, you might be able to bake sooner.

Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan's edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it's unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and proof for 4 hours.

OVERNIGHT OPTION: After two hours in proof, cover the rectangular pan with an airtight cover and transfer to the fridge. The next day, take out the dough and let it come to room temperature, and continue with the Top & Bake step below.

The rectangular pan I use fits perfectly inside my B&T Dough Proofer. I keep it inside the proofer, covered with reusable plastic, and set to 78°F (25°C) until ready to bake.

About 30 minutes before you anticipate the sourdough focaccia dough being ready, preheat the oven to 450°F (232°C) with a rack placed in the bottom third (a baking stone is not necessary).

Top & Bake - 3:15 p.m.

First, dimple the unadorned dough with wet fingers. Make sure the dimples are evenly spaced and go all the way down to the bottom of the pan. Then, drizzle on 1-2 tablespoons of your extra virgin olive oil and sprinkle with herbs and coarse sea salt. If using other toppings, add them now as well-I like to press them into the dough gently.

Bake the focaccia in the oven at 450°F (232°C) until deeply colored on top, about 30 minutes. Rotate the pan front-to-back halfway through this time. Keep an eye on it during the last 5 minutes and pull it out if it's coloring too quickly, or leave it in longer if you'd like it a little darker.

Let the focaccia cool a few minutes in the pan, then transfer to a cooling rack. It's fantastic warm from the oven, and best on the day of baking, but it'll keep well for a couple days loosely wrapped in foil (reheat under the broiler before serving).

Conclusion

When I topped the pillowy focaccia dough, the aroma of fruity olive oil and chopped rosemary was captivating. Once the pan was slid into the oven, my house gradually filled with the most intoxicating perfume as the dough rose high and the edges began to crisp. The melange of baking dough, toasted herbs, olive oil, and briny olives had me checking the oven frequently-as if checking on it would expedite things. Sit tight, wait for it to finish, I told myself as I gently slapped my hand from opening the door yet again.

Thanks to the copious addition of high-quality olive oil, both in the mix and on top of the dough, causes the dough to turn crispy and take on a beautiful golden hue. Biting through a slice first provides a faint resistance, then gives way to a soft and ultra-tender interior. A perfect mix of flavors and textures-an experience best savored, as if you're at the beach without an agenda.

This simple and rustic sourdough focaccia, made with a naturally leavened dough and topped with just the right balance of ingredients, brings me right back to the blue waters of the Adriatic; the sun in my eyes and thick, crunchy slices of bread eaten with haste. The only things absent are the beautiful white wrapping paper and all those little bits of sand that seem to work their way into just about everything-yea, I can do without that.

My son, ever-ready to snag a piece of bread off the table.

Thanks so much to Jovial for supplying me with their wonderful olive oil and sponsoring this simple sourdough focaccia recipe! As usual, the content and opinions here are my own.

A Simple Sourdough Focaccia

Author: Maurizio Leo

Prep Time: 6 hours

Cook Time: 30 minutes

Total Time: 6 hours 30 minutes

Yield: One 1200g focaccia

Cuisine: Italian

If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look!

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A Simple Sourdough Focaccia | The Perfect Loaf

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Wrinkled fingers and toes, sand in every nook and cranny, lunch sacks with empty oil-stained white baker's paper, and serpentine hair that could pass as a sun-bleached mop head-all signs of a successful outing to the beach. Our daily trips to the Adriatic's cool, blue waters were welcome escapes from the city heat during family visits to Southern Italy.

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I use Mike's recipes all the time and these e-books are super affordable.

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My digital recipe books will help you make amazing sourdough creations in your home kitchen. There are recipes for bread, pizza, bagels, focaccia, ciabatta, cinnamon rolls, burger buns, waffles, and many more!

Baking with Rosehill Sourdough covers all the basics of baking with sourdough. It includes many bread baking recipes and techniques and all the recipes mentioned above.

Pizza with Rosehill Sourdough is a deep dive into pizza, featuring 15 unique dough recipes and baking techniques for Neapolitan, Neo-Neapolitan, New World, and Pan pizza styes for both an Ooni and a normal home oven.

Both include guides on how to start and maintain your sourdough.

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My digital recipe books will help you make amazing sourdough creations in your home kitchen. There are recipes for bread, pizza, bagels, focaccia, ciabatta, cinnamon rolls, burger buns, waffles, and many more! Baking with Rosehill Sourdough covers all the basics of baking with sourdough.

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How to Make a Gluten-Free Sourdough Starter

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How to Make a Gluten-Free Sourdough Starter

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Making a gluten free sourdough starter couldn't be easier. Start with a few simple ingredients, a little time and patience, soon you'll be making delicious homemade gluten free sourdough bread, pizza, pancakes, and waffles! This recipe is vegetarian and vegan.

I started my gluten free sourdough journey in the summer of 2018. At the time I had just recently become proficient at sourdough bread when my doctor declared she wanted me to give a gluten free trial a go. And so the journey began.

I am eating gluten again, but through the development of this gluten free starter, and consequently gluten free multigrain sourdough bread and gluten free sourdough pizza, the Vanilla And Bean community has shown interest. Also, I've created gluten free sourdough pancakes and waffles with this sourdough starter, using whole grain flours, that taste over the top!

Gluten free sourdough starter is simple to make, but it took a bit of trial and error for me to get to this point. While it's similar to developing a glutenous sourdough starter, I found some gluten free flours to be more reliable than others in producing a consistent result.

This simple recipe generally takes about 5-7 days to complete, but it could take longer. You'll think about it more than the time it takes to make it: checking on it periodically, looking for bubbles, taking a whiff for a bit of that sweet and sour aroma we're after. The key is patience and consistency (see recipe card below for details).

Day 1: In a medium glass bowl or jar, whisk buckwheat or brown rice flour with sweet rice flour and water. Lid or cover with a damp tea towel and set aside at room temperature 24 hours.

Day 2: Take a portion of the previous days mix (discard the leftover), and in a clean jar or bowl whisk in previous days mix, water and buckwheat and sweet rice flour. Lid or cover with a damp tea towel and set aside at room temperature for 24 hours.

at about day three or four, your starter will begin to smell unpleasant, like sweaty socks. keep going... it will change for the better!

Day 3 through 6...or 7 (or beyond): Repeat day two until the mixture becomes puffy, has a pleasant sweet-sour aroma and bubbles begin to form under the surface. How many days it takes to complete to get to this point depends on ambient temperature and available, naturally occurring yeast and bacteria. Six to seven days has been my experience.

Note: Time mentioned here is a guide rather than a determining factor for when the starter is ready. Use the cues and your senses to determine when it's ready. It may take longer than seven days.

It's ready when it's ready.

Once the starter is puffy, has a sweet-sour aroma and bubbles are present under the surface (see pictures below), your initial starter is ripe or ready.

Last, to keep your starter healthy and strong, you'll need to refresh it, or feed it before using it in a recipe.

Refreshing a gluten free starter keeps it healthy and strong. I refresh mine at least every other week, once a week if I remember, when stored in the fridge, but always 8-12 hours before I'm ready to mix the sourdough. Also, I keep the starter in a glass jar with a rubber band around the starting level (after I refresh it) so I can track its progress as it develops.

To Refresh Your Starter

First, in a clear jar you'll add part of your sourdough starter (throw out or save the leftover to make gluten free sourdough pancakes or sourdough waffles using your discard). Then you'll whisk in the water and add the flours. Mix well until the flours are hydrated.

Next, loosely lid and wrap a rubber band around the jar at the height of the starter. This will give you a visual indication of how much the starter has grown as it grows to double in size.

Last, allow the starter to develop at room temperature for about 8-12 hours. The time will vary due to ambient temperature.

Once the starter has doubled in size, is bubbly and has a sweet-sour aroma, it's ready to use in your gluten free sourdough bread recipe. After measuring out the portion needed for your recipe, refresh the starter, as indicated above and store in the fridge until your next feeding.

The starter will not stay in this doubled in size state for long. At some point after doubling in size, it will begin to lose its strength and fall. The exact amount of time will vary from starter to starter but I've typically observed a few hours window, at room temperature, where the starter will remain doubled in size. On warm days, it's shorter. But in the refrigerator, it'll hold for quite a while. I've observed at least over eight hours! Once it starts falling back down after doubling in size, you'll need to refresh (or feed) it and allow it to double in size again before using it in a sourdough bread recipe.

If your starter is struggling to double in size, you'll need to go through a few cycles of refreshment to build strength in the starter. You can even refresh twice within a 12 hour period if needed. Doing this builds flavor and will help later in the development of your gluten free sourdough bread. I do a series of refreshments after freezer storage or a long period of neglect in the refrigerator before using it in a recipe.

Think of your sourdough starter as a refrigerator pet that needs regular attention. There's yeast and bacteria that make up the starter so it needs to be fed (refreshed) on a regular basis. Your starter can be stored at room temperature if you're baking daily.

However, I use mine about once every two weeks, so I store my starter in the refrigerator. I've gotten away with refreshing it only before and after I bake and this system of an every other week feeding/baking schedule works well for me. In a perfect world, it should be fed weekly.

Sometimes while you're building your starter and/or after your starter is established, you may notice a layer of liquid that forms on the surface. This liquid is called hooch, a naturally occurring alcohol which indicates your starter is hungry, that it's a little past time to feed your starter and is an indication of a weak (hungry) starter. Hooch should have a pleasant sweet-sour aroma. You can pour it off or stir it into your starter and carry on with refreshment.

If you notice hooch after refreshing your starter, and you've missed the doubled in size bake window, you'll need to feed your starter twice a day, about every eight hours, which will remedy hooch and build strength in your starter. Putting your starter in a cooler area of the house should help too. This will slow down the fermentation process.

If you'll be away from baking for a while and need to store your starter longer than a few weeks, it can go in the freezer. When ready to use it again, thaw it out in the refrigerator and refresh it a few times prior to baking with it.

Remember, your starter is ready when it doubles in size, is bubbly and has a pleasant sweet-sour aroma.

Time is a guide rather than a determining factor for when the starter is ready. Use the cues and your senses to determine when it's ready. It may take longer than seven days. It's ready when it's ready.

For leftover sourdough starter (discard), you can keep it in a jar for use in other recipes, give some away or throw it out. It can be used in gluten free sourdough pancakes, sourdough waffles or my gluten free sourdough pizza crust recipe without having to double it in size... and it's absolutely delicious! I keep a jar in my refrigerator and refill it as I discard the leftover starter at refreshment time. The discard can be frozen too.

If you see any mold or a layer of pinkish/orange/white slimy color on the top of your starter, throw it out and make a new starter. This can be avoided simply keeping your starter happy and well fed, refreshing it weekly in the fridge or daily at room temperature.

Through testing this recipe, I found sweet white rice flour or AP 1-1 gluten free baking flour to be an essential component in developing a strong and consistent gluten free sourdough starter. Mixed with another whole grain flour such as buckwheat or brown rice flour yields consistent results. These are the only two whole grain flours I've tried when making this starter. If you use something different, please let us know how it goes in the comments!

Float Test: If you're a glutenous sourdough baker and have used the float test in the past to observe when your sourdough starter is ready, the same idea doesn't work for gluten free sourdough starter. So, you'll need to go on observation alone. Remember: the starter doubles in size, smells of a sweet-sour aroma and has air pockets within the starter (or is bubbly).

UPDATE (2/20): If you're on Instagram, I've recorded a day by day video so you can see how the starter progresses over time! Link to my profile on Instagram, then look for GF SD Start... in Highlights!

Gluten Free Sourdough Starter

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How to Make a Gluten-Free Sourdough Starter | Vanilla And Bean

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Making a gluten free sourdough starter couldn't be easier. Start with a few simple ingredients, a little patience, and in about seven days it'll be ready!

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Gluten-Free Sourdough & Bread Recipes from Traci York at Vanilla and Bean

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Gluten-Free Sourdough & Bread Recipes from Traci York at Vanilla and Bean

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Delicious vegetarian recipes are right here! Browse hundreds of plant focused recipes, from sourdough to dinner and everything in between!

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Sourdough Starter Discard Recipes | The Perfect Loaf

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A collection of sourdough starter discard recipes. Make sourdough pancakes, waffles, and so much more. Put that starter discard to use!

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Also check out these Easy Sourdough Discard Crackers from Alexandra's Kitchen or these from King Arthur Flour or these from Traci York at Vanilla and Bean.

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Published: · Modified: by · This post may contain affiliate links.
Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough!
You'll never want to throw away your sourdough discard after you taste these addictive crunchy crackers!

Consider this your new "no-waste" recipe when it comes to sourdough baking. If you have a sourdough starter and you're tired of throwing out the discard, you'll want to start saving it for sure!

TIP - Keep a separate glass jar in your fridge specifically for sourdough discard. Instead of throwing your discard away after a feeding, add it to the jar until you have enough to make a sourdough discard recipe!

The discarded starter imparts a tangy, almost cheesy flavor into the cracker that is perfect on a charcuterie board with meats and cheeses or paired with dips like hummus.

They are so thin and crispy too. I promise you will become totally addicted!

There's only 4 ingredients; sourdough starter discard, melted butter, dried herbs and salt.

Trust me, this is a sourdough discard recipe that you're going to want to make over and over again!

Step by step instructions

This recipe is so easy, let's dive straight into the details!

1. Preheat your oven to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet. Melt the butter in a mixing bowl.

2. Weigh the sourdough starter discard in the mixing bowl with the melted butter and add the dried herbs and salt.

3. Stir until the ingredients are well combined.

4. Use an off-set spatula to spread a very thin, even layer of the mixture onto the parchment paper.

5. Place the parchment paper onto a baking sheet and sprinkle the top of the batter evenly with 1/2 teaspoon of salt.

6. Bake for 10 minutes, remove and score the crackers with a knife or a pizza cutter into squares. Return to the oven and bake an additional 40-50 minutes, making sure they don't over-bake.

7. Remove the crackers from the oven and let cool completely before breaking into pieces. Store in an air-tight container at room temperature for up to 7 days.

Tips for success

Butter definitely gives the sourdough discard crackers the best flavor, but they can be made with other fats. I tested this recipe with olive oil but found that it tasted more oily than tangy. If you decide to use olive oil, I would make sure it is the highest quality you can find in order to get the best flavor.

Because this is a cracker recipe without added flour, the batter is very thin and spreadable. I use parchment paper to hold the batter while baking but you could also use a silicone baking mat.

The discard can be mixed with the other ingredients cold, right out of the fridge, or at room temperature.

The crackers can be scored after they have baked and "set-up" for about 10 minutes if you would like a uniform cracker. If you'd like a more "rustic" cracker, let them bake without scoring and simply break them apart after they have cooled completely.

Check your crackers around the 30-40 minute mark. Oven temperatures vary, so your crackers may be ready sooner!

These crackers can be seasoned in so many different ways. Any fresh or dried herbs will work. Think rosemary or thyme! You can also use hard cheeses like parmesan stirred into the mixture or sprinkled on top before baking.

How to store

Store the crackers in an air-tight container such as a mason jar with a tight lid, or a Weck jar. They can be stored at room temperature for up to a week.

We've got other recipes that you can make with your discard like sourdough pizza crust, sourdough chocolate chip cookies, sourdough cinnamon rolls and sourdough pancakes or waffles, so make sure to check them out too!

And don't forget to pin this recipe for later!

Sourdough Discard Crackers Recipe

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Sourdough Discard Crackers - Thin, Crispy and Tangy!

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Published: · Modified: by · This post may contain affiliate links. Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You'll never want to throw away your sourdough discard after you taste these addictive crunchy crackers!

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Adapted from The Clever Carrot

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Maurizio Leo's Sourdough Recipes (The Perfect Loaf)

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Maurizio Leo's Sourdough Recipes (The Perfect Loaf)

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My list of sourdough bread baking recipes. Whole wheat, white, rye, high hydration, and everything in between. Let’s get baking!

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Adapted from Baking with Rosehill Sourdough

I've recently reduced the butter to 85g and I like them even better. :)

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Sourdough breadcrumbs are a game-changer in the kitchen, adding a rich, tangy flavour and crunchy texture to everything from mac & cheese to breaded chicken cutlets. By making your own, you reduce food waste and ensure that your breadcrumbs are free from preservatives and full…

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Emilie Raffa's Sourdough Recipes (The Clever Carrot)

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Emilie Raffa's Sourdough Recipes (The Clever Carrot)

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My mission? To show that sourdough baking can be accessible to anyone, even you. Here you will find sourdough starters, tips and techniques, sourdough bread recipes, and sourdough discard recipes to get you started.

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Sweet and Savory Vegetarian Bread Recipes

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Traci York's Sourdough Recipes (Vanilla and Bean)

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Traci York's Sourdough Recipes (Vanilla and Bean)

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Here you'll find sweet and savory bread recipes and everything related. From sweet bread to pancakes and waffles to sourdough and even gluten-free sourdough! For delightful sandwiches, make a loaf of yeasted Multigrain Bread or Maple Oat Sourdough Sandwich Bread, both community favorites!

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Sweet and Savory Vegetarian Bread Recipes | Vanilla and Bean

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Fresh and Tasty Vegetarian Bread Recipes and everything in between, from pancakes to muffins and everything in between.

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Open Crumb Mastery: For the Intermediate Sourdough Baker, 2nd Edition

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"How do I get an open crumb?"It's a question we've all asked.This updated and expanded edition of Open Crumb Mastery will provide you the answer. It is an in-depth study of dough structure and the factors which affect it. The main areas of focus are fermentation, structure building, dough handling,

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Adapted from Feed the Swimmers

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How to Convert a Yeast Recipe to Sourdough

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How to Convert a Yeast Recipe to Sourdough

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How to Convert a Yeast Recipe to Sourdough

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With our step-by-step guide, learn how to easily convert your favorite yeast bread recipes into sourdough. From adjusting ingredients to extending fermentation times, we’ll show you how to make the switch to sourdough, ensuring delicious results every time. Perfect for bakers looking to explore natural leavening!

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Discussion of how a scone recipe was converted to sourdough.

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Sourdough Starter Discard Scones | The Perfect Loaf

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These tender sourdough starter discard scones come together quickly in the morning and are the perfect blend of sweet and just a touch of tang.