When fall arrives, homemade treats are the best \u2013 but finding time to bake between busy schedules and family life can feel impossible. Everyone wants to make special desserts but often ends up buying them from the store instead, and they never taste quite right. These easy fall dessert recipes you can make in 30 minutes or less! From quick pumpkin pie to simple apple crisp, they are perfect for busy bakers.<\/p>\n
![\"Easy](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/12\/easy-fall-dessert-recipes-840x556.jpg\" "\\"20+")
<\/figure>\n<\/div>\nTable of Contents<\/h2>\nSourdough Brownies<\/h2>\nIngredients:<\/h3>\n\n- 8 tbsp unsalted butter<\/li>\n
- 8 oz. semisweet chocolate chips<\/li>\n
- 1 cup light brown sugar<\/li>\n
- \u00bd cup granulated sugar<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough starter or discard<\/li>\n
- \u00be cup all-purpose flour<\/li>\n
- \u00bd cup cocoa powder<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 6 oz. chocolate chips<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F, grease 8\u00d78-inch pan, and line with parchment paper. Melt butter and chocolate chips in the microwave, then whisk in both sugars until dissolved.<\/li>\n
- Beat in eggs one at a time, followed by vanilla extract and sourdough starter. Fold in flour, cocoa powder, and salt until just combined. Stir in the remaining chocolate chips.<\/li>\n
- Pour batter into prepared pan and bake for 35 minutes or until toothpick comes out clean. Cool completely before cutting. Optional: top with sea salt or melted chocolate.<\/li>\n<\/ul>\n
Full recipe: Sourdough Brownies<\/a><\/strong><\/p>\nSourdough Blondies<\/h2>\nIngredients:<\/h3>\n\n- 8 tbsp unsalted butter<\/li>\n
- 1 cup light brown sugar<\/li>\n
- \u00bc cup granulated sugar<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough starter or discard<\/li>\n
- 1\u00bd cups all-purpose flour<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 1 cup white chocolate chips<\/li>\n
- \u00bd cup chopped nuts (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Line an 8\u00d78-inch baking pan with parchment paper and lightly grease. Brown the butter in a saucepan until golden and nutty-smelling, then let cool slightly.<\/li>\n
- Whisk brown butter with both sugars until well combined. Beat in eggs one at a time, then mix in vanilla and sourdough starter until smooth. Fold in flour, baking powder, and salt just until incorporated. Stir in white chocolate chips and nuts if using.<\/li>\n
- Spread batter evenly in the prepared pan. Bake for 25-30 minutes until the edges are lightly golden and the center is set but still soft. Cool completely before cutting into squares.<\/li>\n<\/ul>\n
Sourdough Carrot Cake<\/h2>\nIngredients for Cake:<\/h3>\n\n- 4 eggs<\/li>\n
- 1 cup sugar<\/li>\n
- 1 cup brown sugar<\/li>\n
- \u00bd cup sourdough starter discard<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 2 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp salt<\/li>\n
- 2 tsp cinnamon<\/li>\n
- 2 cups grated carrots<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Cream Cheese Frosting:<\/h3>\n\n- 8 oz softened cream cheese<\/li>\n
- \u00bd cup softened butter<\/li>\n
- 3 cups confectioner\u2019s sugar<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Grease a 9\u00d713 inch pan or line with parchment. In a large bowl, whisk together eggs, sugars, sourdough discard, and vanilla until smooth. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.<\/li>\n
- Fold dry ingredients into wet mixture until just combined. Stir in grated carrots and pecans. Pour into prepared pan and bake for 50 minutes or until a toothpick comes out clean. Cool completely.<\/li>\n
- For frosting, beat cream cheese and butter until fluffy. Gradually add confectioner\u2019s sugar and vanilla. Fold in pecans. Spread over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Carrot Cake<\/a><\/strong><\/p>\nSourdough Lemon Cake<\/h2>\nIngredients for Cake:<\/h3>\n\n- 1 cup spelt flour<\/li>\n
- \u00bc cup all-purpose flour<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- \u00bd tsp salt<\/li>\n
- \u00bd cup butter<\/li>\n
- \u00bc cup brown sugar<\/li>\n
- 2 large eggs<\/li>\n
- 1 cup full-fat yogurt<\/li>\n
- \u00bd cup maple syrup<\/li>\n
- \u00bd cup sourdough starter<\/li>\n
- Lemon zest from one lemon<\/li>\n
- \u00bd cup plus 2 tbsp lemon juice<\/li>\n<\/ul>\n
Lemon Glaze:<\/h3>\n\n- 1 cup icing sugar<\/li>\n
- 1 tbsp lemon juice<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F and grease a 9-inch loaf pan. In a medium bowl, whisk together both flours, baking soda, baking powder, and salt. In a separate bowl, cream butter and brown sugar until light and fluffy, about 3-5 minutes.<\/li>\n
- Beat in eggs one at a time, then mix in maple syrup, yogurt, sourdough starter, lemon zest, and lemon juice until well combined. Gradually fold in dry ingredients until just incorporated. Pour batter into the prepared pan.<\/li>\n
- Bake for 60-65 minutes until a toothpick comes out clean. While the cake cools, whisk together icing sugar and lemon juice for the glaze. Pour over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Lemon Cake<\/a><\/strong><\/p>\n\n![\"The](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/11\/blog-images-26-840x473.jpg\" "\\"20+")
<\/figure>\n<\/div>\nSourdough Chocolate Babka<\/h2>\nIngredients for Starter:<\/h3>\n\n- 80g bread flour<\/li>\n
- 20g brown sugar<\/li>\n
- 25g active sourdough starter<\/li>\n
- 35g water<\/li>\n<\/ul>\n
For Dough:<\/h3>\n\n- 350g bread flour<\/li>\n
- All prepared starter<\/li>\n
- 2 eggs<\/li>\n
- 50g brown sugar<\/li>\n
- 85g unsalted butter, softened<\/li>\n
- 7g salt<\/li>\n
- 110g milk<\/li>\n<\/ul>\n
Chocolate Filling:<\/h3>\n\n- 130g dark chocolate, melted<\/li>\n
- 120g butter, melted<\/li>\n
- 10g cocoa powder<\/li>\n
- 10g powdered sugar<\/li>\n
- 50g chocolate chips (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter ingredients and let ferment until doubled (4-12 hours). Combine all dough ingredients except butter, knead briefly, rest 15 minutes. Add butter gradually, knead until smooth. Refrigerate overnight.<\/li>\n
- Mix filling ingredients, chill until spreadable. Roll dough into 45x45cm square, spread filling, roll into log. Cut lengthwise, braid, and place in lined tins.<\/li>\n
- Let rise 4-7 hours. Bake at 220\u00b0C for 10 minutes, reduce to 200\u00b0C for 30-40 minutes.<\/li>\n<\/ul>\n
Full recipe: Sourdough Babka Recipe<\/a><\/strong><\/p>\nSourdough Oatmeal Cookies<\/h2>\nIngredients:<\/h3>\n\n- 1 cup softened butter<\/li>\n
- 1 cup brown sugar<\/li>\n
- \u00bd cup white cane sugar<\/li>\n
- 1 large egg<\/li>\n
- 1 egg yolk<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough discard<\/li>\n
- 1 cup + 2 tbsp all-purpose flour<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp nutmeg<\/li>\n
- 1\u00bd cups seedless raisins<\/li>\n
- 3 cups old-fashioned rolled oats<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Line cookie sheets with parchment paper. Cream butter until fluffy, then beat in both sugars until light. Add egg, egg yolk, vanilla, and sourdough discard, mixing well after each addition.<\/li>\n
- Whisk together flour, salt, baking soda, cinnamon, and nutmeg in a separate bowl. Add to wet ingredients and mix until combined. Fold in raisins and oats until evenly distributed.<\/li>\n
- Scoop 1\u00bd-inch dough balls onto prepared sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are lightly browned. Cool on sheet 2-5 minutes before transferring to wire rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Oatmeal Cookies<\/a><\/strong><\/p>\nSourdough Coffee Cake<\/h2>\nIngredients<\/h3>\n
For the cake:<\/p>\n
\n- 2 cups all-purpose flour (can substitute whole wheat or einkorn flour)<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup sourdough starter discard<\/li>\n
- 1 cup sour cream<\/li>\n
- 1\/2 cup butter, melted and cooled<\/li>\n
- 2 large eggs<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 1 tsp almond extract<\/li>\n
- 2 tsp baking powder<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
For the crumble topping:<\/p>\n
\n- 1 cup brown sugar<\/li>\n
- 1 cup flour<\/li>\n
- 1\/2 cup cold butter<\/li>\n
- 1\/2 cup sliced almonds<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Prepare your baking pan by preheating the oven to 350\u00b0F, spraying a 13\u00d79 inch pan with non-stick spray, lining it with parchment paper, and spraying again for easy removal.<\/li>\n
- Create the crumble topping by combining brown sugar, flour, cold butter, almonds, and cinnamon. Use your hands to squeeze the mixture until crumbly, or use a stand mixer with paddle attachment on low speed. Refrigerate until needed.<\/li>\n
- Mix the wet ingredients in a large bowl or stand mixer \u2013 begin by creaming eggs and sugar until fluffy, then incorporate melted butter, sourdough starter, sour cream, and both extracts until well combined.<\/li>\n<\/ul>\n
Full recipe: Sourdough Coffee Cake<\/a><\/strong><\/p>\n\n![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2024\/10\/Sourdough-Discard-Pumpkin-Coffee-Cake-840x471.jpg\" "\\"20+")
<\/figure>\n<\/div>\nSourdough Discard Pumpkin Coffee Cake<\/h2>\nIngredients<\/h3>\n
For the cake:<\/p>\n
\n- 1 cup sourdough discard<\/li>\n
- 1 cup pumpkin puree<\/li>\n
- 1\/2 cup vegetable oil<\/li>\n
- 2 eggs<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1 cup sugar<\/li>\n
- 2 tsp baking powder<\/li>\n
- 1 tsp cinnamon<\/li>\n
- 1\/2 tsp salt<\/li>\n<\/ul>\n
For the streusel topping:<\/p>\n
\n- 1\/2 cup brown sugar<\/li>\n
- 1\/4 cup flour<\/li>\n
- 1\/4 cup cold butter<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Begin by preheating your oven to 350\u00b0F and preparing a 9\u00d713-inch baking pan with grease. Mix your wet ingredients \u2013 sourdough discard, pumpkin puree, oil, and eggs \u2013 in a large bowl until well combined.<\/li>\n
- In a separate bowl, whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Gradually incorporate this mixture into your wet ingredients, being careful not to overmix.<\/li>\n
- Create the streusel topping by combining brown sugar, flour, cold butter, and cinnamon until crumbly. Pour your batter into the prepared pan, top with the streusel mixture, and bake for 35-40 minutes until a toothpick comes out clean. Let cool before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Pumpkin Coffee Cake<\/a><\/strong><\/p>\nSourdough Banana Muffins<\/h2>\nIngredients<\/h3>\n
For the muffins:<\/p>\n
\n- 1\/2 cup unsalted butter<\/li>\n
- 2\/3 cup brown sugar<\/li>\n
- 2 ripe bananas, mashed<\/li>\n
- 1\/4 cup honey<\/li>\n
- 2 large eggs<\/li>\n
- 1\/2 cup sourdough starter<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1 tsp each: vanilla, baking powder, baking soda, salt<\/li>\n<\/ul>\n
Mix-ins:<\/p>\n
\n- 1\/2 cup each: chopped nuts, chocolate chips<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Preheat oven to 350\u00b0F. Prepare muffin tin with liners or grease. Using a hand mixer, blend butter and brown sugar until smooth.<\/li>\n
- Combine wet ingredients \u2013 bananas, honey, eggs, vanilla, and sourdough starter. Mix until smooth. Separately whisk dry ingredients. Fold dry mixture into wet, then stir in nuts and chocolate chips.<\/li>\n
- Fill muffin cups to the top, bake 20-25 minutes until done. Cool 5 minutes before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Banana Muffins<\/a><\/strong><\/p>\nSourdough Chocolate Chip Cookies<\/h2>\nIngredients<\/h3>\n\n- 1 cup salted butter<\/li>\n
- 1 cup white cane sugar<\/li>\n
- 1 cup packed brown sugar<\/li>\n
- 3 egg yolks<\/li>\n
- 200g sourdough discard<\/li>\n
- 1 tsp each: baking soda, baking powder, vanilla extract<\/li>\n
- \u00bd tsp fine sea salt<\/li>\n
- 2 \u00bc cups all-purpose flour<\/li>\n
- 16 oz total chocolate chips<\/li>\n
- Flaked sea salt for topping<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Brown butter over medium heat until foamy with brown flecks; cool for 30 minutes<\/li>\n
- Beat cooled butter with both sugars until crumbly<\/li>\n
- Mix in egg yolks until light and fluffy, then blend in sourdough discard<\/li>\n
- Add dry ingredients and 12 oz chocolate chips<\/li>\n
- Refrigerate dough for 1-72 hours<\/li>\n
- Form \u00bc cup dough balls, top with remaining chips<\/li>\n
- Bake at 350\u00b0F for 13-14 minutes<\/li>\n
- Finish with flaked sea salt and additional chocolate chips<\/li>\n<\/ul>\n
Full recipe: Sourdough Chocolate Chip Cookies<\/a><\/strong><\/p>\nSourdough Pumpkin Chocolate Chip Cookies<\/h2>\nIngredients<\/h3>\n\n- 1\/2 cup active sourdough starter<\/li>\n
- 1\/2 cup pumpkin puree<\/li>\n
- 1\/4 cup melted butter<\/li>\n
- 1\/2 cup brown sugar<\/li>\n
- 1 1\/2 cups all-purpose flour<\/li>\n
- 1 tsp pumpkin pie spice<\/li>\n
- 1\/2 tsp baking soda<\/li>\n
- 1\/4 tsp salt<\/li>\n
- 1 cup chocolate chips<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Mix sourdough starter, pumpkin puree, melted butter, and brown sugar in a large bowl<\/li>\n
- Whisk flour, pumpkin pie spice, baking soda, and salt in a separate bowl<\/li>\n
- Combine wet and dry ingredients until just mixed, then fold in chocolate chips<\/li>\n
- Let dough rest at room temperature for 2-4 hours<\/li>\n
- Preheat oven to 350\u00b0F and line baking sheet with parchment paper<\/li>\n
- Scoop tablespoon-sized portions onto a baking sheet<\/li>\n
- Bake 12-15 minutes until edges are golden<\/li>\n
- Cool on sheet for 5 minutes, then transfer to wire rack<\/li>\n<\/ul>\n
Full recipe: Sourdough Pumpkin Chocolate Chip Cookies<\/a><\/strong><\/p>\nLemon Poppy Seed Sourdough Bread Cake<\/h2>\nIngredients<\/h3>\n\n- 225g white spelt flour<\/li>\n
- 100g active white spelt sourdough starter<\/li>\n
- 80g milk (any type)<\/li>\n
- 2 tbsp each: honey, poppy seeds<\/li>\n
- 1 tbsp lemon peel<\/li>\n
- 2 tbsp lemon juice<\/li>\n
- 35g fat<\/li>\n
- 4g fine sea salt<\/li>\n<\/ul>\n
Lemon Icing<\/h3>\n\n- 6 tbsp melted coconut oil<\/li>\n
- 70g room temperature almond milk<\/li>\n
- Stevia drops or honey to taste<\/li>\n
- 1 tbsp lemon juice<\/li>\n
- 2 tbsp coconut flour<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Mix overnight starter with 50g each of flour and water<\/li>\n
- Combine starter with milk, honey, lemon juice, peel, fat, and salt<\/li>\n
- Add flour and knead for 6-8 minutes until smooth<\/li>\n
- Let rise until doubled (about 4 hours at 26\u00b0C)<\/li>\n
- Roll dough into a long rectangle, sprinkle with poppy seeds<\/li>\n
- Shape into a spiral, place in a greased pan<\/li>\n
- Proof 1.5 hours<\/li>\n
- Bake at decreasing temperatures: 200\u00b0C (15min), 180\u00b0C (20min), 160\u00b0C (1hr)<\/li>\n
- Cool before topping with blended icing ingredients<\/li>\n<\/ul>\n
Full recipe: Lemon Poppy Seed Sourdough Bread Cake<\/a><\/strong><\/p>\nSourdough Danish Pastry<\/h2>\nIngredients:<\/h3>\n\n- 196g active sourdough starter<\/li>\n
- 70g sugar<\/li>\n
- 8g salt<\/li>\n
- 1\/2 tsp cardamom<\/li>\n
- 57g melted butter<\/li>\n
- 1 egg plus 2 yolks<\/li>\n
- 184g whole milk<\/li>\n
- 1\/2 tsp vanilla<\/li>\n
- 540g all-purpose flour<\/li>\n
- 227g cold butter for block<\/li>\n
- For filling: 8oz cream cheese, 50g powdered sugar, 1 egg yolk, 1\/2 tsp vanilla<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter, sugar, salt, cardamom, butter, eggs, milk, and vanilla. Add flour to form the dough. Ferment 5 hours.<\/li>\n
- Create a butter block, and chill until firm.<\/li>\n
- Roll dough, encase butter block, and perform letter folds with chilling between.<\/li>\n
- Cut into squares, and fold corners to the center.<\/li>\n
- Proof until puffy, add cheese filling and jam.<\/li>\n
- Bake at 425\u00b0F for 12-15 minutes.<\/li>\n
- Glaze with powdered sugar mixture.<\/li>\n<\/ul>\n
Full recipe: Sourdough Danish Pastry Recipe<\/a><\/strong><\/p>\n\n![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/04\/selective-focus-photo-of-pastry-on-white-plate-stockpack-unsplash-840x560.jpg\" "\\"20+")
<\/figure>\n<\/div>\nSourdough Herman Cake<\/h2>\nIngredients: <\/h3>\n
Starter:<\/p>\n
\n- 1 cup all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup whole milk<\/li>\n
- 1 package active dry yeast (2\u00bc tsp)<\/li>\n<\/ul>\n
Cake:<\/p>\n
\n- 2 cups all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 2\/3 cup vegetable oil<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 cup Herman starter<\/li>\n
- Optional: 1 cup each of nuts and raisins<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Create a starter by mixing ingredients and let ferment at room temperature for 24 hours<\/li>\n
- Feed starter daily for 4 days with \u00bd cup each of flour, sugar, and milk<\/li>\n
- Mix the cake\u2019s dry ingredients in one bowl, and wet in another<\/li>\n
- Combine wet and dry ingredients until smooth<\/li>\n
- Pour into a greased pan<\/li>\n
- Bake at 350\u00b0F for 35-40 minutes<\/li>\n
- Cool before serving<\/li>\n<\/ul>\n
Full recipe: Sourdough Herman Cake<\/a><\/strong><\/p>\nSourdough Molasses Cookies<\/h2>\nIngredients:<\/h3>\n\n- 2 cups all-purpose flour<\/li>\n
- 2 teaspoons baking soda<\/li>\n
- 1\/2 teaspoon sea salt<\/li>\n
- 2 teaspoons ginger powder<\/li>\n
- 1.5 teaspoons cinnamon<\/li>\n
- 1\/2 teaspoon cloves<\/li>\n
- 1\/8 teaspoon nutmeg<\/li>\n
- 1\/2 cup each white and brown sugar<\/li>\n
- 12 tablespoons soft butter<\/li>\n
- 1 egg<\/li>\n
- 2 teaspoons vanilla<\/li>\n
- 1\/3 cup molasses<\/li>\n
- 1\/2 cup sourdough discard<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix all dry ingredients in a large bowl until well combined.<\/li>\n
- In another bowl, cream butter and sugars until fluffy.<\/li>\n
- Beat in egg, molasses, and vanilla until smooth.<\/li>\n
- Fold in sourdough discard completely.<\/li>\n
- Gradually combine wet and dry ingredients until just mixed.<\/li>\n
- Chill dough for 2+ hours.<\/li>\n
- Roll into 1-inch balls and coat in sugar.<\/li>\n
- Bake at 350\u00b0F for 9-10 minutes until crackled.<\/li>\n
- Cool for 5 minutes before transferring to the wire rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Molasses Cookies<\/a><\/strong><\/p>\nSourdough Apple Fritters<\/h2>\nIngredients:<\/h3>\n\n- 2 honeycrisp apples, diced<\/li>\n
- 300g sourdough discard<\/li>\n
- 1\/2 teaspoon cinnamon<\/li>\n
- 1\/4 teaspoon nutmeg<\/li>\n
- 1\/8 teaspoon clove<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 2 cups canola oil, for frying<\/li>\n
- 120g confectioner sugar<\/li>\n
- 1 tablespoon bourbon<\/li>\n
- 3-4 tablespoons heavy cream<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Dice peeled apples into 1\/2-inch pieces, then combine with sourdough discard, spices, salt, and baking soda in a medium bowl. Mix thoroughly.<\/li>\n
- Heat canola oil to 375\u00b0F in a deep pan and line a sheet pan with paper towels.<\/li>\n
- Prepare icing by whisking together confectioner sugar, bourbon, and heavy cream until smooth.<\/li>\n
- Drop spoonfuls of batter into hot oil, frying in small batches for about 1 minute per side until golden brown.<\/li>\n
- Transfer fritters to paper towels to drain excess oil.<\/li>\n
- Drizzle warm fritters with bourbon icing and serve immediately. Optionally dust with additional powdered sugar.<\/li>\n<\/ul>\n
Full recipe: Sourdough Apple Fritters<\/a><\/strong><\/p>\nSourdough Discard Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 1 cup sourdough discard<\/li>\n
- 1 cup warm milk<\/li>\n
- 1\/4 cup sugar<\/li>\n
- 1 egg plus 1 yolk<\/li>\n
- 4 tablespoons soft butter<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 1\/4 cups bread flour<\/li>\n
- 2 teaspoons instant yeast<\/li>\n
- 1\/2 teaspoon salt<\/li>\n<\/ul>\n
Filling:<\/p>\n
\n- 1\/2 cup soft butter<\/li>\n
- 3\/4 cup brown sugar<\/li>\n
- 2 tablespoons cinnamon<\/li>\n<\/ul>\n
Glaze:<\/p>\n
\n- 4 oz cream cheese<\/li>\n
- 1 tablespoon butter<\/li>\n
- 3 tablespoons powdered sugar<\/li>\n
- 1\/2 teaspoon vanilla<\/li>\n
- 1 tablespoon milk<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix wet ingredients in one bowl, and dry in another.<\/li>\n
- Combine and knead for 5-7 minutes until smooth.<\/li>\n
- Rise for 1 hour, then refrigerate overnight.<\/li>\n
- Roll cold dough, and spread with butter and cinnamon sugar.<\/li>\n
- Roll into the log, cut 8-12 slices.<\/li>\n
- Proof 30-60 minutes.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes.<\/li>\n
- Top with cream cheese glaze.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Cinnamon Rolls<\/a><\/strong><\/p>\nSourdough Pumpkin Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 150g active sourdough starter<\/li>\n
- 200g pumpkin puree<\/li>\n
- 60g granulated sugar<\/li>\n
- 60g unsalted butter, melted<\/li>\n
- 1 large egg<\/li>\n
- 300g all-purpose flour<\/li>\n
- 2 teaspoons pumpkin pie spice<\/li>\n<\/ul>\n
Filling:<\/p>\n
\n- 60g unsalted butter, soft<\/li>\n
- 150g brown sugar<\/li>\n
- 2 tablespoons cinnamon<\/li>\n<\/ul>\n
Icing:<\/p>\n
\n- 120g soft cream cheese<\/li>\n
- 60g powdered sugar<\/li>\n
- 2 tablespoons maple syrup<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter, pumpkin, sugar, melted butter, and egg in a large bowl.<\/li>\n
- Add flour and pumpkin spice, and mix to form a shaggy dough.<\/li>\n
- Knead for 10 minutes until smooth, then place in an oiled bowl.<\/li>\n
- Let rise overnight (8-12 hours).<\/li>\n
- Roll dough to a 12\u00d716 inch rectangle, and spread with butter and cinnamon-sugar mixture.<\/li>\n
- Roll into a log, and cut into 12 pieces.<\/li>\n
- Rise for 1-2 hours in a greased pan.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes.<\/li>\n
- Top warm rolls with maple cream cheese icing.<\/li>\n<\/ul>\n
Full recipe: Sourdough Pumpkin Cinnamon Rolls<\/a><\/strong><\/p>\nSourdough Blueberry Pancakes<\/h2>\nIngredients:<\/h3>\n\n- 90g all-purpose flour<\/li>\n
- 1 tablespoon granulated sugar<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1\/2 teaspoon kosher salt<\/li>\n
- 1\/2 cup mature sourdough starter<\/li>\n
- 160g buttermilk, room temp<\/li>\n
- 1 large egg<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 1 cup blueberries<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Combine flour, sugar, baking soda, and salt in a large bowl.<\/li>\n
- Whisk in the starter, buttermilk, egg, and vanilla until smooth.<\/li>\n
- Stir in melted butter until well incorporated.<\/li>\n
- Heat a nonstick skillet over medium heat, add butter to the pan.<\/li>\n
- Pour 3 tablespoons batter per pancake, leaving space between each.<\/li>\n
- Add 5-7 blueberries to each pancake while the batter is still raw.<\/li>\n
- Cook for 3 minutes until golden brown, then flip.<\/li>\n
- Cook additional 2-3 minutes until done.<\/li>\n
- Serve immediately while hot and fluffy.<\/li>\n<\/ul>\n
Full recipe: Sourdough Blueberry Pancakes<\/a><\/strong><\/p>\n\n![\"Sourdough](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/03\/blog-images-2023-04-03T192633.290-840x473.jpg\" "\\"20+")
<\/figure>\n<\/div>\nSourdough Glazed Donuts<\/h2>\nIngredients:<\/h3>\n\n- 250g active white wheat sourdough starter<\/li>\n
- 310g white wheat flour<\/li>\n
- 3 egg yolks<\/li>\n
- 1 tablespoon rum<\/li>\n
- 3 tablespoons honey<\/li>\n
- Pinch of vanilla<\/li>\n
- 1\/2 teaspoon lemon juice + 1 lemon zest<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 100g warm milk or water<\/li>\n
- Coconut oil for frying<\/li>\n<\/ul>\n
Toppings:<\/p>\n
\n- 70% dark chocolate<\/li>\n
- Ground hazelnuts<\/li>\n
- Desiccated coconut<\/li>\n
- Lemon zest<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix egg yolks, rum, honey, vanilla, lemon juice, zest, and butter in one bowl.<\/li>\n
- Combine starter and warm milk in the second bowl, then add egg mixture and flour.<\/li>\n
- Knead dough for 10-15 minutes until smooth and elastic.<\/li>\n
- Let rise for 3-5 hours until doubled.<\/li>\n
- Roll dough 1cm thick, cut into rounds.<\/li>\n
- Proof doughnuts 1-1.5 hours.<\/li>\n
- Fry in hot oil for 2-3 minutes per side.<\/li>\n
- Cool slightly, dip in melted chocolate.<\/li>\n
- Top with nuts, coconut, or zest.<\/li>\n<\/ul>\n
Ingredients:<\/h3>\n\n- 8 tbsp unsalted butter<\/li>\n
- 8 oz. semisweet chocolate chips<\/li>\n
- 1 cup light brown sugar<\/li>\n
- \u00bd cup granulated sugar<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough starter or discard<\/li>\n
- \u00be cup all-purpose flour<\/li>\n
- \u00bd cup cocoa powder<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 6 oz. chocolate chips<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F, grease 8\u00d78-inch pan, and line with parchment paper. Melt butter and chocolate chips in the microwave, then whisk in both sugars until dissolved.<\/li>\n
- Beat in eggs one at a time, followed by vanilla extract and sourdough starter. Fold in flour, cocoa powder, and salt until just combined. Stir in the remaining chocolate chips.<\/li>\n
- Pour batter into prepared pan and bake for 35 minutes or until toothpick comes out clean. Cool completely before cutting. Optional: top with sea salt or melted chocolate.<\/li>\n<\/ul>\n
Full recipe: Sourdough Brownies<\/a><\/strong><\/p>\nSourdough Blondies<\/h2>\nIngredients:<\/h3>\n\n- 8 tbsp unsalted butter<\/li>\n
- 1 cup light brown sugar<\/li>\n
- \u00bc cup granulated sugar<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough starter or discard<\/li>\n
- 1\u00bd cups all-purpose flour<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 1 cup white chocolate chips<\/li>\n
- \u00bd cup chopped nuts (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Line an 8\u00d78-inch baking pan with parchment paper and lightly grease. Brown the butter in a saucepan until golden and nutty-smelling, then let cool slightly.<\/li>\n
- Whisk brown butter with both sugars until well combined. Beat in eggs one at a time, then mix in vanilla and sourdough starter until smooth. Fold in flour, baking powder, and salt just until incorporated. Stir in white chocolate chips and nuts if using.<\/li>\n
- Spread batter evenly in the prepared pan. Bake for 25-30 minutes until the edges are lightly golden and the center is set but still soft. Cool completely before cutting into squares.<\/li>\n<\/ul>\n
Sourdough Carrot Cake<\/h2>\nIngredients for Cake:<\/h3>\n\n- 4 eggs<\/li>\n
- 1 cup sugar<\/li>\n
- 1 cup brown sugar<\/li>\n
- \u00bd cup sourdough starter discard<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 2 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp salt<\/li>\n
- 2 tsp cinnamon<\/li>\n
- 2 cups grated carrots<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Cream Cheese Frosting:<\/h3>\n\n- 8 oz softened cream cheese<\/li>\n
- \u00bd cup softened butter<\/li>\n
- 3 cups confectioner\u2019s sugar<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Grease a 9\u00d713 inch pan or line with parchment. In a large bowl, whisk together eggs, sugars, sourdough discard, and vanilla until smooth. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.<\/li>\n
- Fold dry ingredients into wet mixture until just combined. Stir in grated carrots and pecans. Pour into prepared pan and bake for 50 minutes or until a toothpick comes out clean. Cool completely.<\/li>\n
- For frosting, beat cream cheese and butter until fluffy. Gradually add confectioner\u2019s sugar and vanilla. Fold in pecans. Spread over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Carrot Cake<\/a><\/strong><\/p>\nSourdough Lemon Cake<\/h2>\nIngredients for Cake:<\/h3>\n\n- 1 cup spelt flour<\/li>\n
- \u00bc cup all-purpose flour<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- \u00bd tsp salt<\/li>\n
- \u00bd cup butter<\/li>\n
- \u00bc cup brown sugar<\/li>\n
- 2 large eggs<\/li>\n
- 1 cup full-fat yogurt<\/li>\n
- \u00bd cup maple syrup<\/li>\n
- \u00bd cup sourdough starter<\/li>\n
- Lemon zest from one lemon<\/li>\n
- \u00bd cup plus 2 tbsp lemon juice<\/li>\n<\/ul>\n
Lemon Glaze:<\/h3>\n\n- 1 cup icing sugar<\/li>\n
- 1 tbsp lemon juice<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F and grease a 9-inch loaf pan. In a medium bowl, whisk together both flours, baking soda, baking powder, and salt. In a separate bowl, cream butter and brown sugar until light and fluffy, about 3-5 minutes.<\/li>\n
- Beat in eggs one at a time, then mix in maple syrup, yogurt, sourdough starter, lemon zest, and lemon juice until well combined. Gradually fold in dry ingredients until just incorporated. Pour batter into the prepared pan.<\/li>\n
- Bake for 60-65 minutes until a toothpick comes out clean. While the cake cools, whisk together icing sugar and lemon juice for the glaze. Pour over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Lemon Cake<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Chocolate Babka<\/h2>\nIngredients for Starter:<\/h3>\n\n- 80g bread flour<\/li>\n
- 20g brown sugar<\/li>\n
- 25g active sourdough starter<\/li>\n
- 35g water<\/li>\n<\/ul>\n
For Dough:<\/h3>\n\n- 350g bread flour<\/li>\n
- All prepared starter<\/li>\n
- 2 eggs<\/li>\n
- 50g brown sugar<\/li>\n
- 85g unsalted butter, softened<\/li>\n
- 7g salt<\/li>\n
- 110g milk<\/li>\n<\/ul>\n
Chocolate Filling:<\/h3>\n\n- 130g dark chocolate, melted<\/li>\n
- 120g butter, melted<\/li>\n
- 10g cocoa powder<\/li>\n
- 10g powdered sugar<\/li>\n
- 50g chocolate chips (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter ingredients and let ferment until doubled (4-12 hours). Combine all dough ingredients except butter, knead briefly, rest 15 minutes. Add butter gradually, knead until smooth. Refrigerate overnight.<\/li>\n
- Mix filling ingredients, chill until spreadable. Roll dough into 45x45cm square, spread filling, roll into log. Cut lengthwise, braid, and place in lined tins.<\/li>\n
- Let rise 4-7 hours. Bake at 220\u00b0C for 10 minutes, reduce to 200\u00b0C for 30-40 minutes.<\/li>\n<\/ul>\n
Full recipe: Sourdough Babka Recipe<\/a><\/strong><\/p>\nSourdough Oatmeal Cookies<\/h2>\nIngredients:<\/h3>\n\n- 1 cup softened butter<\/li>\n
- 1 cup brown sugar<\/li>\n
- \u00bd cup white cane sugar<\/li>\n
- 1 large egg<\/li>\n
- 1 egg yolk<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough discard<\/li>\n
- 1 cup + 2 tbsp all-purpose flour<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp nutmeg<\/li>\n
- 1\u00bd cups seedless raisins<\/li>\n
- 3 cups old-fashioned rolled oats<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Line cookie sheets with parchment paper. Cream butter until fluffy, then beat in both sugars until light. Add egg, egg yolk, vanilla, and sourdough discard, mixing well after each addition.<\/li>\n
- Whisk together flour, salt, baking soda, cinnamon, and nutmeg in a separate bowl. Add to wet ingredients and mix until combined. Fold in raisins and oats until evenly distributed.<\/li>\n
- Scoop 1\u00bd-inch dough balls onto prepared sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are lightly browned. Cool on sheet 2-5 minutes before transferring to wire rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Oatmeal Cookies<\/a><\/strong><\/p>\nSourdough Coffee Cake<\/h2>\nIngredients<\/h3>\n
For the cake:<\/p>\n
\n- 2 cups all-purpose flour (can substitute whole wheat or einkorn flour)<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup sourdough starter discard<\/li>\n
- 1 cup sour cream<\/li>\n
- 1\/2 cup butter, melted and cooled<\/li>\n
- 2 large eggs<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 1 tsp almond extract<\/li>\n
- 2 tsp baking powder<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
For the crumble topping:<\/p>\n
\n- 1 cup brown sugar<\/li>\n
- 1 cup flour<\/li>\n
- 1\/2 cup cold butter<\/li>\n
- 1\/2 cup sliced almonds<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Prepare your baking pan by preheating the oven to 350\u00b0F, spraying a 13\u00d79 inch pan with non-stick spray, lining it with parchment paper, and spraying again for easy removal.<\/li>\n
- Create the crumble topping by combining brown sugar, flour, cold butter, almonds, and cinnamon. Use your hands to squeeze the mixture until crumbly, or use a stand mixer with paddle attachment on low speed. Refrigerate until needed.<\/li>\n
- Mix the wet ingredients in a large bowl or stand mixer \u2013 begin by creaming eggs and sugar until fluffy, then incorporate melted butter, sourdough starter, sour cream, and both extracts until well combined.<\/li>\n<\/ul>\n
Full recipe: Sourdough Coffee Cake<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Discard Pumpkin Coffee Cake<\/h2>\nIngredients<\/h3>\n
For the cake:<\/p>\n
\n- 1 cup sourdough discard<\/li>\n
- 1 cup pumpkin puree<\/li>\n
- 1\/2 cup vegetable oil<\/li>\n
- 2 eggs<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1 cup sugar<\/li>\n
- 2 tsp baking powder<\/li>\n
- 1 tsp cinnamon<\/li>\n
- 1\/2 tsp salt<\/li>\n<\/ul>\n
For the streusel topping:<\/p>\n
\n- 1\/2 cup brown sugar<\/li>\n
- 1\/4 cup flour<\/li>\n
- 1\/4 cup cold butter<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Begin by preheating your oven to 350\u00b0F and preparing a 9\u00d713-inch baking pan with grease. Mix your wet ingredients \u2013 sourdough discard, pumpkin puree, oil, and eggs \u2013 in a large bowl until well combined.<\/li>\n
- In a separate bowl, whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Gradually incorporate this mixture into your wet ingredients, being careful not to overmix.<\/li>\n
- Create the streusel topping by combining brown sugar, flour, cold butter, and cinnamon until crumbly. Pour your batter into the prepared pan, top with the streusel mixture, and bake for 35-40 minutes until a toothpick comes out clean. Let cool before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Pumpkin Coffee Cake<\/a><\/strong><\/p>\nSourdough Banana Muffins<\/h2>\nIngredients<\/h3>\n
For the muffins:<\/p>\n
\n- 1\/2 cup unsalted butter<\/li>\n
- 2\/3 cup brown sugar<\/li>\n
- 2 ripe bananas, mashed<\/li>\n
- 1\/4 cup honey<\/li>\n
- 2 large eggs<\/li>\n
- 1\/2 cup sourdough starter<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1 tsp each: vanilla, baking powder, baking soda, salt<\/li>\n<\/ul>\n
Mix-ins:<\/p>\n
\n- 1\/2 cup each: chopped nuts, chocolate chips<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Preheat oven to 350\u00b0F. Prepare muffin tin with liners or grease. Using a hand mixer, blend butter and brown sugar until smooth.<\/li>\n
- Combine wet ingredients \u2013 bananas, honey, eggs, vanilla, and sourdough starter. Mix until smooth. Separately whisk dry ingredients. Fold dry mixture into wet, then stir in nuts and chocolate chips.<\/li>\n
- Fill muffin cups to the top, bake 20-25 minutes until done. Cool 5 minutes before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Banana Muffins<\/a><\/strong><\/p>\nSourdough Chocolate Chip Cookies<\/h2>\nIngredients<\/h3>\n\n- 1 cup salted butter<\/li>\n
- 1 cup white cane sugar<\/li>\n
- 1 cup packed brown sugar<\/li>\n
- 3 egg yolks<\/li>\n
- 200g sourdough discard<\/li>\n
- 1 tsp each: baking soda, baking powder, vanilla extract<\/li>\n
- \u00bd tsp fine sea salt<\/li>\n
- 2 \u00bc cups all-purpose flour<\/li>\n
- 16 oz total chocolate chips<\/li>\n
- Flaked sea salt for topping<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Brown butter over medium heat until foamy with brown flecks; cool for 30 minutes<\/li>\n
- Beat cooled butter with both sugars until crumbly<\/li>\n
- Mix in egg yolks until light and fluffy, then blend in sourdough discard<\/li>\n
- Add dry ingredients and 12 oz chocolate chips<\/li>\n
- Refrigerate dough for 1-72 hours<\/li>\n
- Form \u00bc cup dough balls, top with remaining chips<\/li>\n
- Bake at 350\u00b0F for 13-14 minutes<\/li>\n
- Finish with flaked sea salt and additional chocolate chips<\/li>\n<\/ul>\n
Full recipe: Sourdough Chocolate Chip Cookies<\/a><\/strong><\/p>\nSourdough Pumpkin Chocolate Chip Cookies<\/h2>\nIngredients<\/h3>\n\n- 1\/2 cup active sourdough starter<\/li>\n
- 1\/2 cup pumpkin puree<\/li>\n
- 1\/4 cup melted butter<\/li>\n
- 1\/2 cup brown sugar<\/li>\n
- 1 1\/2 cups all-purpose flour<\/li>\n
- 1 tsp pumpkin pie spice<\/li>\n
- 1\/2 tsp baking soda<\/li>\n
- 1\/4 tsp salt<\/li>\n
- 1 cup chocolate chips<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Mix sourdough starter, pumpkin puree, melted butter, and brown sugar in a large bowl<\/li>\n
- Whisk flour, pumpkin pie spice, baking soda, and salt in a separate bowl<\/li>\n
- Combine wet and dry ingredients until just mixed, then fold in chocolate chips<\/li>\n
- Let dough rest at room temperature for 2-4 hours<\/li>\n
- Preheat oven to 350\u00b0F and line baking sheet with parchment paper<\/li>\n
- Scoop tablespoon-sized portions onto a baking sheet<\/li>\n
- Bake 12-15 minutes until edges are golden<\/li>\n
- Cool on sheet for 5 minutes, then transfer to wire rack<\/li>\n<\/ul>\n
Full recipe: Sourdough Pumpkin Chocolate Chip Cookies<\/a><\/strong><\/p>\nLemon Poppy Seed Sourdough Bread Cake<\/h2>\nIngredients<\/h3>\n\n- 225g white spelt flour<\/li>\n
- 100g active white spelt sourdough starter<\/li>\n
- 80g milk (any type)<\/li>\n
- 2 tbsp each: honey, poppy seeds<\/li>\n
- 1 tbsp lemon peel<\/li>\n
- 2 tbsp lemon juice<\/li>\n
- 35g fat<\/li>\n
- 4g fine sea salt<\/li>\n<\/ul>\n
Lemon Icing<\/h3>\n\n- 6 tbsp melted coconut oil<\/li>\n
- 70g room temperature almond milk<\/li>\n
- Stevia drops or honey to taste<\/li>\n
- 1 tbsp lemon juice<\/li>\n
- 2 tbsp coconut flour<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Mix overnight starter with 50g each of flour and water<\/li>\n
- Combine starter with milk, honey, lemon juice, peel, fat, and salt<\/li>\n
- Add flour and knead for 6-8 minutes until smooth<\/li>\n
- Let rise until doubled (about 4 hours at 26\u00b0C)<\/li>\n
- Roll dough into a long rectangle, sprinkle with poppy seeds<\/li>\n
- Shape into a spiral, place in a greased pan<\/li>\n
- Proof 1.5 hours<\/li>\n
- Bake at decreasing temperatures: 200\u00b0C (15min), 180\u00b0C (20min), 160\u00b0C (1hr)<\/li>\n
- Cool before topping with blended icing ingredients<\/li>\n<\/ul>\n
Full recipe: Lemon Poppy Seed Sourdough Bread Cake<\/a><\/strong><\/p>\nSourdough Danish Pastry<\/h2>\nIngredients:<\/h3>\n\n- 196g active sourdough starter<\/li>\n
- 70g sugar<\/li>\n
- 8g salt<\/li>\n
- 1\/2 tsp cardamom<\/li>\n
- 57g melted butter<\/li>\n
- 1 egg plus 2 yolks<\/li>\n
- 184g whole milk<\/li>\n
- 1\/2 tsp vanilla<\/li>\n
- 540g all-purpose flour<\/li>\n
- 227g cold butter for block<\/li>\n
- For filling: 8oz cream cheese, 50g powdered sugar, 1 egg yolk, 1\/2 tsp vanilla<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter, sugar, salt, cardamom, butter, eggs, milk, and vanilla. Add flour to form the dough. Ferment 5 hours.<\/li>\n
- Create a butter block, and chill until firm.<\/li>\n
- Roll dough, encase butter block, and perform letter folds with chilling between.<\/li>\n
- Cut into squares, and fold corners to the center.<\/li>\n
- Proof until puffy, add cheese filling and jam.<\/li>\n
- Bake at 425\u00b0F for 12-15 minutes.<\/li>\n
- Glaze with powdered sugar mixture.<\/li>\n<\/ul>\n
Full recipe: Sourdough Danish Pastry Recipe<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Herman Cake<\/h2>\nIngredients: <\/h3>\n
Starter:<\/p>\n
\n- 1 cup all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup whole milk<\/li>\n
- 1 package active dry yeast (2\u00bc tsp)<\/li>\n<\/ul>\n
Cake:<\/p>\n
\n- 2 cups all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 2\/3 cup vegetable oil<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 cup Herman starter<\/li>\n
- Optional: 1 cup each of nuts and raisins<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Create a starter by mixing ingredients and let ferment at room temperature for 24 hours<\/li>\n
- Feed starter daily for 4 days with \u00bd cup each of flour, sugar, and milk<\/li>\n
- Mix the cake\u2019s dry ingredients in one bowl, and wet in another<\/li>\n
- Combine wet and dry ingredients until smooth<\/li>\n
- Pour into a greased pan<\/li>\n
- Bake at 350\u00b0F for 35-40 minutes<\/li>\n
- Cool before serving<\/li>\n<\/ul>\n
Full recipe: Sourdough Herman Cake<\/a><\/strong><\/p>\nSourdough Molasses Cookies<\/h2>\nIngredients:<\/h3>\n\n- 2 cups all-purpose flour<\/li>\n
- 2 teaspoons baking soda<\/li>\n
- 1\/2 teaspoon sea salt<\/li>\n
- 2 teaspoons ginger powder<\/li>\n
- 1.5 teaspoons cinnamon<\/li>\n
- 1\/2 teaspoon cloves<\/li>\n
- 1\/8 teaspoon nutmeg<\/li>\n
- 1\/2 cup each white and brown sugar<\/li>\n
- 12 tablespoons soft butter<\/li>\n
- 1 egg<\/li>\n
- 2 teaspoons vanilla<\/li>\n
- 1\/3 cup molasses<\/li>\n
- 1\/2 cup sourdough discard<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix all dry ingredients in a large bowl until well combined.<\/li>\n
- In another bowl, cream butter and sugars until fluffy.<\/li>\n
- Beat in egg, molasses, and vanilla until smooth.<\/li>\n
- Fold in sourdough discard completely.<\/li>\n
- Gradually combine wet and dry ingredients until just mixed.<\/li>\n
- Chill dough for 2+ hours.<\/li>\n
- Roll into 1-inch balls and coat in sugar.<\/li>\n
- Bake at 350\u00b0F for 9-10 minutes until crackled.<\/li>\n
- Cool for 5 minutes before transferring to the wire rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Molasses Cookies<\/a><\/strong><\/p>\nSourdough Apple Fritters<\/h2>\nIngredients:<\/h3>\n\n- 2 honeycrisp apples, diced<\/li>\n
- 300g sourdough discard<\/li>\n
- 1\/2 teaspoon cinnamon<\/li>\n
- 1\/4 teaspoon nutmeg<\/li>\n
- 1\/8 teaspoon clove<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 2 cups canola oil, for frying<\/li>\n
- 120g confectioner sugar<\/li>\n
- 1 tablespoon bourbon<\/li>\n
- 3-4 tablespoons heavy cream<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Dice peeled apples into 1\/2-inch pieces, then combine with sourdough discard, spices, salt, and baking soda in a medium bowl. Mix thoroughly.<\/li>\n
- Heat canola oil to 375\u00b0F in a deep pan and line a sheet pan with paper towels.<\/li>\n
- Prepare icing by whisking together confectioner sugar, bourbon, and heavy cream until smooth.<\/li>\n
- Drop spoonfuls of batter into hot oil, frying in small batches for about 1 minute per side until golden brown.<\/li>\n
- Transfer fritters to paper towels to drain excess oil.<\/li>\n
- Drizzle warm fritters with bourbon icing and serve immediately. Optionally dust with additional powdered sugar.<\/li>\n<\/ul>\n
Full recipe: Sourdough Apple Fritters<\/a><\/strong><\/p>\nSourdough Discard Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 1 cup sourdough discard<\/li>\n
- 1 cup warm milk<\/li>\n
- 1\/4 cup sugar<\/li>\n
- 1 egg plus 1 yolk<\/li>\n
- 4 tablespoons soft butter<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 1\/4 cups bread flour<\/li>\n
- 2 teaspoons instant yeast<\/li>\n
- 1\/2 teaspoon salt<\/li>\n<\/ul>\n
Filling:<\/p>\n
\n- 1\/2 cup soft butter<\/li>\n
- 3\/4 cup brown sugar<\/li>\n
- 2 tablespoons cinnamon<\/li>\n<\/ul>\n
Glaze:<\/p>\n
\n- 4 oz cream cheese<\/li>\n
- 1 tablespoon butter<\/li>\n
- 3 tablespoons powdered sugar<\/li>\n
- 1\/2 teaspoon vanilla<\/li>\n
- 1 tablespoon milk<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix wet ingredients in one bowl, and dry in another.<\/li>\n
- Combine and knead for 5-7 minutes until smooth.<\/li>\n
- Rise for 1 hour, then refrigerate overnight.<\/li>\n
- Roll cold dough, and spread with butter and cinnamon sugar.<\/li>\n
- Roll into the log, cut 8-12 slices.<\/li>\n
- Proof 30-60 minutes.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes.<\/li>\n
- Top with cream cheese glaze.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Cinnamon Rolls<\/a><\/strong><\/p>\nSourdough Pumpkin Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 150g active sourdough starter<\/li>\n
- 200g pumpkin puree<\/li>\n
- 60g granulated sugar<\/li>\n
- 60g unsalted butter, melted<\/li>\n
- 1 large egg<\/li>\n
- 300g all-purpose flour<\/li>\n
- 2 teaspoons pumpkin pie spice<\/li>\n<\/ul>\n
Filling:<\/p>\n
\n- 60g unsalted butter, soft<\/li>\n
- 150g brown sugar<\/li>\n
- 2 tablespoons cinnamon<\/li>\n<\/ul>\n
Icing:<\/p>\n
\n- 120g soft cream cheese<\/li>\n
- 60g powdered sugar<\/li>\n
- 2 tablespoons maple syrup<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter, pumpkin, sugar, melted butter, and egg in a large bowl.<\/li>\n
- Add flour and pumpkin spice, and mix to form a shaggy dough.<\/li>\n
- Knead for 10 minutes until smooth, then place in an oiled bowl.<\/li>\n
- Let rise overnight (8-12 hours).<\/li>\n
- Roll dough to a 12\u00d716 inch rectangle, and spread with butter and cinnamon-sugar mixture.<\/li>\n
- Roll into a log, and cut into 12 pieces.<\/li>\n
- Rise for 1-2 hours in a greased pan.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes.<\/li>\n
- Top warm rolls with maple cream cheese icing.<\/li>\n<\/ul>\n
Full recipe: Sourdough Pumpkin Cinnamon Rolls<\/a><\/strong><\/p>\nSourdough Blueberry Pancakes<\/h2>\nIngredients:<\/h3>\n\n- 90g all-purpose flour<\/li>\n
- 1 tablespoon granulated sugar<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1\/2 teaspoon kosher salt<\/li>\n
- 1\/2 cup mature sourdough starter<\/li>\n
- 160g buttermilk, room temp<\/li>\n
- 1 large egg<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 1 cup blueberries<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Combine flour, sugar, baking soda, and salt in a large bowl.<\/li>\n
- Whisk in the starter, buttermilk, egg, and vanilla until smooth.<\/li>\n
- Stir in melted butter until well incorporated.<\/li>\n
- Heat a nonstick skillet over medium heat, add butter to the pan.<\/li>\n
- Pour 3 tablespoons batter per pancake, leaving space between each.<\/li>\n
- Add 5-7 blueberries to each pancake while the batter is still raw.<\/li>\n
- Cook for 3 minutes until golden brown, then flip.<\/li>\n
- Cook additional 2-3 minutes until done.<\/li>\n
- Serve immediately while hot and fluffy.<\/li>\n<\/ul>\n
Full recipe: Sourdough Blueberry Pancakes<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Glazed Donuts<\/h2>\nIngredients:<\/h3>\n\n- 250g active white wheat sourdough starter<\/li>\n
- 310g white wheat flour<\/li>\n
- 3 egg yolks<\/li>\n
- 1 tablespoon rum<\/li>\n
- 3 tablespoons honey<\/li>\n
- Pinch of vanilla<\/li>\n
- 1\/2 teaspoon lemon juice + 1 lemon zest<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 100g warm milk or water<\/li>\n
- Coconut oil for frying<\/li>\n<\/ul>\n
Toppings:<\/p>\n
\n- 70% dark chocolate<\/li>\n
- Ground hazelnuts<\/li>\n
- Desiccated coconut<\/li>\n
- Lemon zest<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix egg yolks, rum, honey, vanilla, lemon juice, zest, and butter in one bowl.<\/li>\n
- Combine starter and warm milk in the second bowl, then add egg mixture and flour.<\/li>\n
- Knead dough for 10-15 minutes until smooth and elastic.<\/li>\n
- Let rise for 3-5 hours until doubled.<\/li>\n
- Roll dough 1cm thick, cut into rounds.<\/li>\n
- Proof doughnuts 1-1.5 hours.<\/li>\n
- Fry in hot oil for 2-3 minutes per side.<\/li>\n
- Cool slightly, dip in melted chocolate.<\/li>\n
- Top with nuts, coconut, or zest.<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F, grease 8\u00d78-inch pan, and line with parchment paper. Melt butter and chocolate chips in the microwave, then whisk in both sugars until dissolved.<\/li>\n
- Beat in eggs one at a time, followed by vanilla extract and sourdough starter. Fold in flour, cocoa powder, and salt until just combined. Stir in the remaining chocolate chips.<\/li>\n
- Pour batter into prepared pan and bake for 35 minutes or until toothpick comes out clean. Cool completely before cutting. Optional: top with sea salt or melted chocolate.<\/li>\n<\/ul>\n
Full recipe: Sourdough Brownies<\/a><\/strong><\/p>\nSourdough Blondies<\/h2>\nIngredients:<\/h3>\n\n- 8 tbsp unsalted butter<\/li>\n
- 1 cup light brown sugar<\/li>\n
- \u00bc cup granulated sugar<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough starter or discard<\/li>\n
- 1\u00bd cups all-purpose flour<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp kosher salt<\/li>\n
- 1 cup white chocolate chips<\/li>\n
- \u00bd cup chopped nuts (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Line an 8\u00d78-inch baking pan with parchment paper and lightly grease. Brown the butter in a saucepan until golden and nutty-smelling, then let cool slightly.<\/li>\n
- Whisk brown butter with both sugars until well combined. Beat in eggs one at a time, then mix in vanilla and sourdough starter until smooth. Fold in flour, baking powder, and salt just until incorporated. Stir in white chocolate chips and nuts if using.<\/li>\n
- Spread batter evenly in the prepared pan. Bake for 25-30 minutes until the edges are lightly golden and the center is set but still soft. Cool completely before cutting into squares.<\/li>\n<\/ul>\n
Sourdough Carrot Cake<\/h2>\nIngredients for Cake:<\/h3>\n\n- 4 eggs<\/li>\n
- 1 cup sugar<\/li>\n
- 1 cup brown sugar<\/li>\n
- \u00bd cup sourdough starter discard<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 2 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- 1 tsp salt<\/li>\n
- 2 tsp cinnamon<\/li>\n
- 2 cups grated carrots<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Cream Cheese Frosting:<\/h3>\n\n- 8 oz softened cream cheese<\/li>\n
- \u00bd cup softened butter<\/li>\n
- 3 cups confectioner\u2019s sugar<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 1 cup chopped pecans<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Grease a 9\u00d713 inch pan or line with parchment. In a large bowl, whisk together eggs, sugars, sourdough discard, and vanilla until smooth. In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon.<\/li>\n
- Fold dry ingredients into wet mixture until just combined. Stir in grated carrots and pecans. Pour into prepared pan and bake for 50 minutes or until a toothpick comes out clean. Cool completely.<\/li>\n
- For frosting, beat cream cheese and butter until fluffy. Gradually add confectioner\u2019s sugar and vanilla. Fold in pecans. Spread over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Carrot Cake<\/a><\/strong><\/p>\nSourdough Lemon Cake<\/h2>\nIngredients for Cake:<\/h3>\n\n- 1 cup spelt flour<\/li>\n
- \u00bc cup all-purpose flour<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp baking powder<\/li>\n
- \u00bd tsp salt<\/li>\n
- \u00bd cup butter<\/li>\n
- \u00bc cup brown sugar<\/li>\n
- 2 large eggs<\/li>\n
- 1 cup full-fat yogurt<\/li>\n
- \u00bd cup maple syrup<\/li>\n
- \u00bd cup sourdough starter<\/li>\n
- Lemon zest from one lemon<\/li>\n
- \u00bd cup plus 2 tbsp lemon juice<\/li>\n<\/ul>\n
Lemon Glaze:<\/h3>\n\n- 1 cup icing sugar<\/li>\n
- 1 tbsp lemon juice<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F and grease a 9-inch loaf pan. In a medium bowl, whisk together both flours, baking soda, baking powder, and salt. In a separate bowl, cream butter and brown sugar until light and fluffy, about 3-5 minutes.<\/li>\n
- Beat in eggs one at a time, then mix in maple syrup, yogurt, sourdough starter, lemon zest, and lemon juice until well combined. Gradually fold in dry ingredients until just incorporated. Pour batter into the prepared pan.<\/li>\n
- Bake for 60-65 minutes until a toothpick comes out clean. While the cake cools, whisk together icing sugar and lemon juice for the glaze. Pour over cooled cake.<\/li>\n<\/ul>\n
Full recipe: Sourdough Lemon Cake<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Chocolate Babka<\/h2>\nIngredients for Starter:<\/h3>\n\n- 80g bread flour<\/li>\n
- 20g brown sugar<\/li>\n
- 25g active sourdough starter<\/li>\n
- 35g water<\/li>\n<\/ul>\n
For Dough:<\/h3>\n\n- 350g bread flour<\/li>\n
- All prepared starter<\/li>\n
- 2 eggs<\/li>\n
- 50g brown sugar<\/li>\n
- 85g unsalted butter, softened<\/li>\n
- 7g salt<\/li>\n
- 110g milk<\/li>\n<\/ul>\n
Chocolate Filling:<\/h3>\n\n- 130g dark chocolate, melted<\/li>\n
- 120g butter, melted<\/li>\n
- 10g cocoa powder<\/li>\n
- 10g powdered sugar<\/li>\n
- 50g chocolate chips (optional)<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter ingredients and let ferment until doubled (4-12 hours). Combine all dough ingredients except butter, knead briefly, rest 15 minutes. Add butter gradually, knead until smooth. Refrigerate overnight.<\/li>\n
- Mix filling ingredients, chill until spreadable. Roll dough into 45x45cm square, spread filling, roll into log. Cut lengthwise, braid, and place in lined tins.<\/li>\n
- Let rise 4-7 hours. Bake at 220\u00b0C for 10 minutes, reduce to 200\u00b0C for 30-40 minutes.<\/li>\n<\/ul>\n
Full recipe: Sourdough Babka Recipe<\/a><\/strong><\/p>\nSourdough Oatmeal Cookies<\/h2>\nIngredients:<\/h3>\n\n- 1 cup softened butter<\/li>\n
- 1 cup brown sugar<\/li>\n
- \u00bd cup white cane sugar<\/li>\n
- 1 large egg<\/li>\n
- 1 egg yolk<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- \u00bd cup sourdough discard<\/li>\n
- 1 cup + 2 tbsp all-purpose flour<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp nutmeg<\/li>\n
- 1\u00bd cups seedless raisins<\/li>\n
- 3 cups old-fashioned rolled oats<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Preheat oven to 350\u00b0F. Line cookie sheets with parchment paper. Cream butter until fluffy, then beat in both sugars until light. Add egg, egg yolk, vanilla, and sourdough discard, mixing well after each addition.<\/li>\n
- Whisk together flour, salt, baking soda, cinnamon, and nutmeg in a separate bowl. Add to wet ingredients and mix until combined. Fold in raisins and oats until evenly distributed.<\/li>\n
- Scoop 1\u00bd-inch dough balls onto prepared sheets, spacing 2 inches apart. Bake 10-12 minutes until edges are lightly browned. Cool on sheet 2-5 minutes before transferring to wire rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Oatmeal Cookies<\/a><\/strong><\/p>\nSourdough Coffee Cake<\/h2>\nIngredients<\/h3>\n
For the cake:<\/p>\n
\n- 2 cups all-purpose flour (can substitute whole wheat or einkorn flour)<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup sourdough starter discard<\/li>\n
- 1 cup sour cream<\/li>\n
- 1\/2 cup butter, melted and cooled<\/li>\n
- 2 large eggs<\/li>\n
- 1 tsp vanilla extract<\/li>\n
- 1 tsp almond extract<\/li>\n
- 2 tsp baking powder<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
For the crumble topping:<\/p>\n
\n- 1 cup brown sugar<\/li>\n
- 1 cup flour<\/li>\n
- 1\/2 cup cold butter<\/li>\n
- 1\/2 cup sliced almonds<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Prepare your baking pan by preheating the oven to 350\u00b0F, spraying a 13\u00d79 inch pan with non-stick spray, lining it with parchment paper, and spraying again for easy removal.<\/li>\n
- Create the crumble topping by combining brown sugar, flour, cold butter, almonds, and cinnamon. Use your hands to squeeze the mixture until crumbly, or use a stand mixer with paddle attachment on low speed. Refrigerate until needed.<\/li>\n
- Mix the wet ingredients in a large bowl or stand mixer \u2013 begin by creaming eggs and sugar until fluffy, then incorporate melted butter, sourdough starter, sour cream, and both extracts until well combined.<\/li>\n<\/ul>\n
Full recipe: Sourdough Coffee Cake<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Discard Pumpkin Coffee Cake<\/h2>\nIngredients<\/h3>\n
For the cake:<\/p>\n
\n- 1 cup sourdough discard<\/li>\n
- 1 cup pumpkin puree<\/li>\n
- 1\/2 cup vegetable oil<\/li>\n
- 2 eggs<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1 cup sugar<\/li>\n
- 2 tsp baking powder<\/li>\n
- 1 tsp cinnamon<\/li>\n
- 1\/2 tsp salt<\/li>\n<\/ul>\n
For the streusel topping:<\/p>\n
\n- 1\/2 cup brown sugar<\/li>\n
- 1\/4 cup flour<\/li>\n
- 1\/4 cup cold butter<\/li>\n
- 1 tsp cinnamon<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Begin by preheating your oven to 350\u00b0F and preparing a 9\u00d713-inch baking pan with grease. Mix your wet ingredients \u2013 sourdough discard, pumpkin puree, oil, and eggs \u2013 in a large bowl until well combined.<\/li>\n
- In a separate bowl, whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Gradually incorporate this mixture into your wet ingredients, being careful not to overmix.<\/li>\n
- Create the streusel topping by combining brown sugar, flour, cold butter, and cinnamon until crumbly. Pour your batter into the prepared pan, top with the streusel mixture, and bake for 35-40 minutes until a toothpick comes out clean. Let cool before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Pumpkin Coffee Cake<\/a><\/strong><\/p>\nSourdough Banana Muffins<\/h2>\nIngredients<\/h3>\n
For the muffins:<\/p>\n
\n- 1\/2 cup unsalted butter<\/li>\n
- 2\/3 cup brown sugar<\/li>\n
- 2 ripe bananas, mashed<\/li>\n
- 1\/4 cup honey<\/li>\n
- 2 large eggs<\/li>\n
- 1\/2 cup sourdough starter<\/li>\n
- 2 cups all-purpose flour<\/li>\n
- 1 tsp each: vanilla, baking powder, baking soda, salt<\/li>\n<\/ul>\n
Mix-ins:<\/p>\n
\n- 1\/2 cup each: chopped nuts, chocolate chips<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Preheat oven to 350\u00b0F. Prepare muffin tin with liners or grease. Using a hand mixer, blend butter and brown sugar until smooth.<\/li>\n
- Combine wet ingredients \u2013 bananas, honey, eggs, vanilla, and sourdough starter. Mix until smooth. Separately whisk dry ingredients. Fold dry mixture into wet, then stir in nuts and chocolate chips.<\/li>\n
- Fill muffin cups to the top, bake 20-25 minutes until done. Cool 5 minutes before serving.<\/li>\n<\/ul>\n
Full recipe: Sourdough Banana Muffins<\/a><\/strong><\/p>\nSourdough Chocolate Chip Cookies<\/h2>\nIngredients<\/h3>\n\n- 1 cup salted butter<\/li>\n
- 1 cup white cane sugar<\/li>\n
- 1 cup packed brown sugar<\/li>\n
- 3 egg yolks<\/li>\n
- 200g sourdough discard<\/li>\n
- 1 tsp each: baking soda, baking powder, vanilla extract<\/li>\n
- \u00bd tsp fine sea salt<\/li>\n
- 2 \u00bc cups all-purpose flour<\/li>\n
- 16 oz total chocolate chips<\/li>\n
- Flaked sea salt for topping<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Brown butter over medium heat until foamy with brown flecks; cool for 30 minutes<\/li>\n
- Beat cooled butter with both sugars until crumbly<\/li>\n
- Mix in egg yolks until light and fluffy, then blend in sourdough discard<\/li>\n
- Add dry ingredients and 12 oz chocolate chips<\/li>\n
- Refrigerate dough for 1-72 hours<\/li>\n
- Form \u00bc cup dough balls, top with remaining chips<\/li>\n
- Bake at 350\u00b0F for 13-14 minutes<\/li>\n
- Finish with flaked sea salt and additional chocolate chips<\/li>\n<\/ul>\n
Full recipe: Sourdough Chocolate Chip Cookies<\/a><\/strong><\/p>\nSourdough Pumpkin Chocolate Chip Cookies<\/h2>\nIngredients<\/h3>\n\n- 1\/2 cup active sourdough starter<\/li>\n
- 1\/2 cup pumpkin puree<\/li>\n
- 1\/4 cup melted butter<\/li>\n
- 1\/2 cup brown sugar<\/li>\n
- 1 1\/2 cups all-purpose flour<\/li>\n
- 1 tsp pumpkin pie spice<\/li>\n
- 1\/2 tsp baking soda<\/li>\n
- 1\/4 tsp salt<\/li>\n
- 1 cup chocolate chips<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Mix sourdough starter, pumpkin puree, melted butter, and brown sugar in a large bowl<\/li>\n
- Whisk flour, pumpkin pie spice, baking soda, and salt in a separate bowl<\/li>\n
- Combine wet and dry ingredients until just mixed, then fold in chocolate chips<\/li>\n
- Let dough rest at room temperature for 2-4 hours<\/li>\n
- Preheat oven to 350\u00b0F and line baking sheet with parchment paper<\/li>\n
- Scoop tablespoon-sized portions onto a baking sheet<\/li>\n
- Bake 12-15 minutes until edges are golden<\/li>\n
- Cool on sheet for 5 minutes, then transfer to wire rack<\/li>\n<\/ul>\n
Full recipe: Sourdough Pumpkin Chocolate Chip Cookies<\/a><\/strong><\/p>\nLemon Poppy Seed Sourdough Bread Cake<\/h2>\nIngredients<\/h3>\n\n- 225g white spelt flour<\/li>\n
- 100g active white spelt sourdough starter<\/li>\n
- 80g milk (any type)<\/li>\n
- 2 tbsp each: honey, poppy seeds<\/li>\n
- 1 tbsp lemon peel<\/li>\n
- 2 tbsp lemon juice<\/li>\n
- 35g fat<\/li>\n
- 4g fine sea salt<\/li>\n<\/ul>\n
Lemon Icing<\/h3>\n\n- 6 tbsp melted coconut oil<\/li>\n
- 70g room temperature almond milk<\/li>\n
- Stevia drops or honey to taste<\/li>\n
- 1 tbsp lemon juice<\/li>\n
- 2 tbsp coconut flour<\/li>\n<\/ul>\n
Steps<\/h3>\n\n- Mix overnight starter with 50g each of flour and water<\/li>\n
- Combine starter with milk, honey, lemon juice, peel, fat, and salt<\/li>\n
- Add flour and knead for 6-8 minutes until smooth<\/li>\n
- Let rise until doubled (about 4 hours at 26\u00b0C)<\/li>\n
- Roll dough into a long rectangle, sprinkle with poppy seeds<\/li>\n
- Shape into a spiral, place in a greased pan<\/li>\n
- Proof 1.5 hours<\/li>\n
- Bake at decreasing temperatures: 200\u00b0C (15min), 180\u00b0C (20min), 160\u00b0C (1hr)<\/li>\n
- Cool before topping with blended icing ingredients<\/li>\n<\/ul>\n
Full recipe: Lemon Poppy Seed Sourdough Bread Cake<\/a><\/strong><\/p>\nSourdough Danish Pastry<\/h2>\nIngredients:<\/h3>\n\n- 196g active sourdough starter<\/li>\n
- 70g sugar<\/li>\n
- 8g salt<\/li>\n
- 1\/2 tsp cardamom<\/li>\n
- 57g melted butter<\/li>\n
- 1 egg plus 2 yolks<\/li>\n
- 184g whole milk<\/li>\n
- 1\/2 tsp vanilla<\/li>\n
- 540g all-purpose flour<\/li>\n
- 227g cold butter for block<\/li>\n
- For filling: 8oz cream cheese, 50g powdered sugar, 1 egg yolk, 1\/2 tsp vanilla<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter, sugar, salt, cardamom, butter, eggs, milk, and vanilla. Add flour to form the dough. Ferment 5 hours.<\/li>\n
- Create a butter block, and chill until firm.<\/li>\n
- Roll dough, encase butter block, and perform letter folds with chilling between.<\/li>\n
- Cut into squares, and fold corners to the center.<\/li>\n
- Proof until puffy, add cheese filling and jam.<\/li>\n
- Bake at 425\u00b0F for 12-15 minutes.<\/li>\n
- Glaze with powdered sugar mixture.<\/li>\n<\/ul>\n
Full recipe: Sourdough Danish Pastry Recipe<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Herman Cake<\/h2>\nIngredients: <\/h3>\n
Starter:<\/p>\n
\n- 1 cup all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 1 cup whole milk<\/li>\n
- 1 package active dry yeast (2\u00bc tsp)<\/li>\n<\/ul>\n
Cake:<\/p>\n
\n- 2 cups all-purpose flour<\/li>\n
- 1 cup granulated sugar<\/li>\n
- 2\/3 cup vegetable oil<\/li>\n
- 2 large eggs<\/li>\n
- 2 tsp vanilla extract<\/li>\n
- 1 tsp baking soda<\/li>\n
- 1 tsp ground cinnamon<\/li>\n
- \u00bd tsp salt<\/li>\n
- 1 cup Herman starter<\/li>\n
- Optional: 1 cup each of nuts and raisins<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Create a starter by mixing ingredients and let ferment at room temperature for 24 hours<\/li>\n
- Feed starter daily for 4 days with \u00bd cup each of flour, sugar, and milk<\/li>\n
- Mix the cake\u2019s dry ingredients in one bowl, and wet in another<\/li>\n
- Combine wet and dry ingredients until smooth<\/li>\n
- Pour into a greased pan<\/li>\n
- Bake at 350\u00b0F for 35-40 minutes<\/li>\n
- Cool before serving<\/li>\n<\/ul>\n
Full recipe: Sourdough Herman Cake<\/a><\/strong><\/p>\nSourdough Molasses Cookies<\/h2>\nIngredients:<\/h3>\n\n- 2 cups all-purpose flour<\/li>\n
- 2 teaspoons baking soda<\/li>\n
- 1\/2 teaspoon sea salt<\/li>\n
- 2 teaspoons ginger powder<\/li>\n
- 1.5 teaspoons cinnamon<\/li>\n
- 1\/2 teaspoon cloves<\/li>\n
- 1\/8 teaspoon nutmeg<\/li>\n
- 1\/2 cup each white and brown sugar<\/li>\n
- 12 tablespoons soft butter<\/li>\n
- 1 egg<\/li>\n
- 2 teaspoons vanilla<\/li>\n
- 1\/3 cup molasses<\/li>\n
- 1\/2 cup sourdough discard<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix all dry ingredients in a large bowl until well combined.<\/li>\n
- In another bowl, cream butter and sugars until fluffy.<\/li>\n
- Beat in egg, molasses, and vanilla until smooth.<\/li>\n
- Fold in sourdough discard completely.<\/li>\n
- Gradually combine wet and dry ingredients until just mixed.<\/li>\n
- Chill dough for 2+ hours.<\/li>\n
- Roll into 1-inch balls and coat in sugar.<\/li>\n
- Bake at 350\u00b0F for 9-10 minutes until crackled.<\/li>\n
- Cool for 5 minutes before transferring to the wire rack.<\/li>\n<\/ul>\n
Full recipe: Sourdough Molasses Cookies<\/a><\/strong><\/p>\nSourdough Apple Fritters<\/h2>\nIngredients:<\/h3>\n\n- 2 honeycrisp apples, diced<\/li>\n
- 300g sourdough discard<\/li>\n
- 1\/2 teaspoon cinnamon<\/li>\n
- 1\/4 teaspoon nutmeg<\/li>\n
- 1\/8 teaspoon clove<\/li>\n
- 1 teaspoon baking soda<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 2 cups canola oil, for frying<\/li>\n
- 120g confectioner sugar<\/li>\n
- 1 tablespoon bourbon<\/li>\n
- 3-4 tablespoons heavy cream<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Dice peeled apples into 1\/2-inch pieces, then combine with sourdough discard, spices, salt, and baking soda in a medium bowl. Mix thoroughly.<\/li>\n
- Heat canola oil to 375\u00b0F in a deep pan and line a sheet pan with paper towels.<\/li>\n
- Prepare icing by whisking together confectioner sugar, bourbon, and heavy cream until smooth.<\/li>\n
- Drop spoonfuls of batter into hot oil, frying in small batches for about 1 minute per side until golden brown.<\/li>\n
- Transfer fritters to paper towels to drain excess oil.<\/li>\n
- Drizzle warm fritters with bourbon icing and serve immediately. Optionally dust with additional powdered sugar.<\/li>\n<\/ul>\n
Full recipe: Sourdough Apple Fritters<\/a><\/strong><\/p>\nSourdough Discard Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 1 cup sourdough discard<\/li>\n
- 1 cup warm milk<\/li>\n
- 1\/4 cup sugar<\/li>\n
- 1 egg plus 1 yolk<\/li>\n
- 4 tablespoons soft butter<\/li>\n
- 1 teaspoon vanilla<\/li>\n
- 3 1\/4 cups bread flour<\/li>\n
- 2 teaspoons instant yeast<\/li>\n
- 1\/2 teaspoon salt<\/li>\n<\/ul>\n
Filling:<\/p>\n
\n- 1\/2 cup soft butter<\/li>\n
- 3\/4 cup brown sugar<\/li>\n
- 2 tablespoons cinnamon<\/li>\n<\/ul>\n
Glaze:<\/p>\n
\n- 4 oz cream cheese<\/li>\n
- 1 tablespoon butter<\/li>\n
- 3 tablespoons powdered sugar<\/li>\n
- 1\/2 teaspoon vanilla<\/li>\n
- 1 tablespoon milk<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix wet ingredients in one bowl, and dry in another.<\/li>\n
- Combine and knead for 5-7 minutes until smooth.<\/li>\n
- Rise for 1 hour, then refrigerate overnight.<\/li>\n
- Roll cold dough, and spread with butter and cinnamon sugar.<\/li>\n
- Roll into the log, cut 8-12 slices.<\/li>\n
- Proof 30-60 minutes.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes.<\/li>\n
- Top with cream cheese glaze.<\/li>\n<\/ul>\n
Full recipe: Sourdough Discard Cinnamon Rolls<\/a><\/strong><\/p>\nSourdough Pumpkin Cinnamon Rolls<\/h2>\nIngredients:<\/h3>\n\n- 150g active sourdough starter<\/li>\n
- 200g pumpkin puree<\/li>\n
- 60g granulated sugar<\/li>\n
- 60g unsalted butter, melted<\/li>\n
- 1 large egg<\/li>\n
- 300g all-purpose flour<\/li>\n
- 2 teaspoons pumpkin pie spice<\/li>\n<\/ul>\n
Filling:<\/p>\n
\n- 60g unsalted butter, soft<\/li>\n
- 150g brown sugar<\/li>\n
- 2 tablespoons cinnamon<\/li>\n<\/ul>\n
Icing:<\/p>\n
\n- 120g soft cream cheese<\/li>\n
- 60g powdered sugar<\/li>\n
- 2 tablespoons maple syrup<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix starter, pumpkin, sugar, melted butter, and egg in a large bowl.<\/li>\n
- Add flour and pumpkin spice, and mix to form a shaggy dough.<\/li>\n
- Knead for 10 minutes until smooth, then place in an oiled bowl.<\/li>\n
- Let rise overnight (8-12 hours).<\/li>\n
- Roll dough to a 12\u00d716 inch rectangle, and spread with butter and cinnamon-sugar mixture.<\/li>\n
- Roll into a log, and cut into 12 pieces.<\/li>\n
- Rise for 1-2 hours in a greased pan.<\/li>\n
- Bake at 350\u00b0F for 25-30 minutes.<\/li>\n
- Top warm rolls with maple cream cheese icing.<\/li>\n<\/ul>\n
Full recipe: Sourdough Pumpkin Cinnamon Rolls<\/a><\/strong><\/p>\nSourdough Blueberry Pancakes<\/h2>\nIngredients:<\/h3>\n\n- 90g all-purpose flour<\/li>\n
- 1 tablespoon granulated sugar<\/li>\n
- 1\/2 teaspoon baking soda<\/li>\n
- 1\/2 teaspoon kosher salt<\/li>\n
- 1\/2 cup mature sourdough starter<\/li>\n
- 160g buttermilk, room temp<\/li>\n
- 1 large egg<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 1 cup blueberries<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Combine flour, sugar, baking soda, and salt in a large bowl.<\/li>\n
- Whisk in the starter, buttermilk, egg, and vanilla until smooth.<\/li>\n
- Stir in melted butter until well incorporated.<\/li>\n
- Heat a nonstick skillet over medium heat, add butter to the pan.<\/li>\n
- Pour 3 tablespoons batter per pancake, leaving space between each.<\/li>\n
- Add 5-7 blueberries to each pancake while the batter is still raw.<\/li>\n
- Cook for 3 minutes until golden brown, then flip.<\/li>\n
- Cook additional 2-3 minutes until done.<\/li>\n
- Serve immediately while hot and fluffy.<\/li>\n<\/ul>\n
Full recipe: Sourdough Blueberry Pancakes<\/a><\/strong><\/p>\n\n<\/figure>\n<\/div>\nSourdough Glazed Donuts<\/h2>\nIngredients:<\/h3>\n\n- 250g active white wheat sourdough starter<\/li>\n
- 310g white wheat flour<\/li>\n
- 3 egg yolks<\/li>\n
- 1 tablespoon rum<\/li>\n
- 3 tablespoons honey<\/li>\n
- Pinch of vanilla<\/li>\n
- 1\/2 teaspoon lemon juice + 1 lemon zest<\/li>\n
- 3 tablespoons melted butter<\/li>\n
- 100g warm milk or water<\/li>\n
- Coconut oil for frying<\/li>\n<\/ul>\n
Toppings:<\/p>\n
\n- 70% dark chocolate<\/li>\n
- Ground hazelnuts<\/li>\n
- Desiccated coconut<\/li>\n
- Lemon zest<\/li>\n<\/ul>\n
Steps:<\/h3>\n\n- Mix egg yolks, rum, honey, vanilla, lemon juice, zest, and butter in one bowl.<\/li>\n
- Combine starter and warm milk in the second bowl, then add egg mixture and flour.<\/li>\n
- Knead dough for 10-15 minutes until smooth and elastic.<\/li>\n
- Let rise for 3-5 hours until doubled.<\/li>\n
- Roll dough 1cm thick, cut into rounds.<\/li>\n
- Proof doughnuts 1-1.5 hours.<\/li>\n
- Fry in hot oil for 2-3 minutes per side.<\/li>\n
- Cool slightly, dip in melted chocolate.<\/li>\n
- Top with nuts, coconut, or zest.<\/li>\n<\/ul>\n
Full recipe: Sourdough Brownies<\/a><\/strong><\/p>\n Full recipe: Sourdough Carrot Cake<\/a><\/strong><\/p>\n Full recipe: Sourdough Lemon Cake<\/a><\/strong><\/p>\n Full recipe: Sourdough Babka Recipe<\/a><\/strong><\/p>\n Full recipe: Sourdough Oatmeal Cookies<\/a><\/strong><\/p>\n For the cake:<\/p>\n For the crumble topping:<\/p>\n Full recipe: Sourdough Coffee Cake<\/a><\/strong><\/p>\n For the cake:<\/p>\n For the streusel topping:<\/p>\n Full recipe: Sourdough Discard Pumpkin Coffee Cake<\/a><\/strong><\/p>\n For the muffins:<\/p>\n Mix-ins:<\/p>\n Full recipe: Sourdough Banana Muffins<\/a><\/strong><\/p>\n Full recipe: Sourdough Chocolate Chip Cookies<\/a><\/strong><\/p>\n Full recipe: Sourdough Pumpkin Chocolate Chip Cookies<\/a><\/strong><\/p>\n Full recipe: Lemon Poppy Seed Sourdough Bread Cake<\/a><\/strong><\/p>\n Full recipe: Sourdough Danish Pastry Recipe<\/a><\/strong><\/p>\n Starter:<\/p>\n Cake:<\/p>\n Full recipe: Sourdough Herman Cake<\/a><\/strong><\/p>\n Full recipe: Sourdough Molasses Cookies<\/a><\/strong><\/p>\n Full recipe: Sourdough Apple Fritters<\/a><\/strong><\/p>\n Filling:<\/p>\n Glaze:<\/p>\n Full recipe: Sourdough Discard Cinnamon Rolls<\/a><\/strong><\/p>\n Filling:<\/p>\n Icing:<\/p>\n Full recipe: Sourdough Pumpkin Cinnamon Rolls<\/a><\/strong><\/p>\n Full recipe: Sourdough Blueberry Pancakes<\/a><\/strong><\/p>\n Toppings:<\/p>\nSourdough Blondies<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
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Sourdough Carrot Cake<\/h2>\n
Ingredients for Cake:<\/h3>\n
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Cream Cheese Frosting:<\/h3>\n
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Steps:<\/h3>\n
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Sourdough Lemon Cake<\/h2>\n
Ingredients for Cake:<\/h3>\n
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Lemon Glaze:<\/h3>\n
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Steps:<\/h3>\n
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<\/figure>\n<\/div>\nSourdough Chocolate Babka<\/h2>\n
Ingredients for Starter:<\/h3>\n
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For Dough:<\/h3>\n
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Chocolate Filling:<\/h3>\n
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Steps:<\/h3>\n
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Sourdough Oatmeal Cookies<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
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Sourdough Coffee Cake<\/h2>\n
Ingredients<\/h3>\n
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Steps<\/h3>\n
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<\/figure>\n<\/div>\nSourdough Discard Pumpkin Coffee Cake<\/h2>\n
Ingredients<\/h3>\n
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Steps:<\/h3>\n
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Sourdough Banana Muffins<\/h2>\n
Ingredients<\/h3>\n
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Steps<\/h3>\n
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Sourdough Chocolate Chip Cookies<\/h2>\n
Ingredients<\/h3>\n
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Steps<\/h3>\n
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Sourdough Pumpkin Chocolate Chip Cookies<\/h2>\n
Ingredients<\/h3>\n
\n
Steps<\/h3>\n
\n
Lemon Poppy Seed Sourdough Bread Cake<\/h2>\n
Ingredients<\/h3>\n
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Lemon Icing<\/h3>\n
\n
Steps<\/h3>\n
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Sourdough Danish Pastry<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
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<\/figure>\n<\/div>\nSourdough Herman Cake<\/h2>\n
Ingredients: <\/h3>\n
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Steps:<\/h3>\n
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Sourdough Molasses Cookies<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
\n
Sourdough Apple Fritters<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
\n
Sourdough Discard Cinnamon Rolls<\/h2>\n
Ingredients:<\/h3>\n
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\n
\n
Steps:<\/h3>\n
\n
Sourdough Pumpkin Cinnamon Rolls<\/h2>\n
Ingredients:<\/h3>\n
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\n
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Steps:<\/h3>\n
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Sourdough Blueberry Pancakes<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
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<\/figure>\n<\/div>\nSourdough Glazed Donuts<\/h2>\n
Ingredients:<\/h3>\n
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Steps:<\/h3>\n
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