Sourdough Bread

Ingredients

• 110g sourdough starter

• 325g warm filtered water

• 500g bread flour

• 10g salt

• Small amount of warm filtered water for adding the salt

Instructions

1. Mix the starter and warm filtered water.

2. Add the bread flour and mix.

3. Scrape down the sides and make sure all dry flour is incorporated.

4. Cover with a moist towel and rest for 1 hour.

5. Add 10g salt with a small amount of warm filtered water.

6. Dimple the salt into the dough with your hands.

7. Stretch and fold.

8. Rest 1 hour.

9. Stretch and fold.

10. Rest 1 hour.

11. Stretch and fold again.

12. Rest 2–3 hours.

13. Dump the dough out and shape.

14. Flour the proofing basket, add the dough, and cover.

15. Put the basket in a bag and refrigerate.

To Bake

1. Preheat oven to 450°F with the Dutch oven inside to heat.

2. Remove dough from the basket and place on parchment paper.

3. Score the dough.

4. Place in the Dutch oven.

5. Add ice cubes.

6. Lower oven to 425°F and bake covered for 20 minutes.

7. Lower oven to 400°F and remove the lid.

8. Bake for another 20 minutes.Description text goes here

Ingredients

• 125g sourdough starter

• 325g warm water

• 12g extra virgin olive oil

• 12g honey or sugar

• 500g flour

• 12g salt

Instructions

1. Mix the ingredients together.

2. Complete 4 stretch and folds, 30 minutes apart.

3. Let the dough rest for 3–4 hours.

4. Shape the dough.

5. Place seam-side down in a loaf pan.

6. Rest for 2 hours.

7. Bake at 375°F for 35 minutes.

Ingredients

• 50g cocoa powder

• 110g coffee

• 150g sourdough starter

• 300g water

• 50g brown sugar

• 13g vanilla

• 500g flour

• 10g salt

Baking Instructions

1. Preheat the oven to 450°F.

2. Bake at 450°F for 20 minutes.

3. Reduce the oven temperature to 400°F.

4. Bake for an additional 40 minutes.

Ingredients

• 113 g unsalted butter

• 100 g brown sugar

• 100 g granulated sugar

• 50 g cocoa powder

• 2 egg yolks (about 36–40 g total)

• 90 g sourdough discard (unfed)

• 3 g fine sea salt (½ tsp)

• 5–10 g vanilla extract (1–2 tsp)

• 150 g all-purpose flour

• 2 g baking soda (½ tsp)

• 1 g baking powder (¼ tsp)

• 150 g chocolate chips

Instructions

1. Melt & Bloom the Cocoa

In a medium saucepan over medium-low heat:

• Add butter, brown sugar, and granulated sugar.

• Melt and whisk well.

• Once bubbling, let boil 1–2 minutes.

• Remove from heat.

• Whisk in cocoa powder until smooth.

2. Add Flavor

• Transfer mixture to a bowl.

• Whisk in vanilla and salt.

• Let cool at least 5 minutes. (It should not be hot when you add eggs.)

3. Add Eggs & Discard

• Whisk in egg yolks quickly.

• Add sourdough discard.

• Whisk until smooth and shiny.

4. Add Dry Ingredients

• Stir in flour, baking soda, and baking powder.

• Switch to a spatula and mix just until combined.

Chocolate chips:

• Make sure dough is cool.

• Stir them in.

5. Chill - This step matters. Don’t skip it.

• Cover and refrigerate at least 3 hours

• Or overnight (8–10 hours)

6. Bake

• Preheat oven to 350°F (175°C).

• Scoop into ~2 tablespoon balls (about 40–45 g each).

• Space about 1 inch apart.

• Bake 12 minutes.

• Centers should look matte and set.

• Cool on pan briefly, then transfer to rack.

Ingredients

Muffin Batter

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, melted and slightly cooled

• 2 large eggs, room temperature

• 1 cup sourdough discard, 100% hydration

• ½ cup milk or buttermilk

• 2 teaspoons vanilla extract

• 1½ cups fresh strawberries, diced small

• 1 tablespoon flour, for tossing the strawberries

Streusel Topping

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 4 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 425°F. Line a muffin pan with liners or grease well.

2. Make the streusel topping by combining the flour, brown sugar, salt, and vanilla in a small bowl. Add the melted butter and stir with a fork until crumbly with small and medium clumps. Set aside. If the mixture feels too soft, place it in the refrigerator while you prepare the batter.

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. In a separate bowl, whisk together the melted butter, eggs, sourdough discard, milk, and vanilla until smooth.

5. Add the wet ingredients to the dry ingredients and gently mix until just combined. The batter should be thick and scoopable, not pourable.

6. Toss the diced strawberries with 1 tablespoon of flour, then gently fold them into the batter.

7. Divide the batter evenly between the prepared muffin cups, filling them to the top and mounding the batter slightly in the center.

8. Sprinkle the streusel topping generously over each muffin and lightly press it into the batter.

9. Bake for 5–7 minutes at 425°F. Reduce the oven temperature to 350°F and bake for another 12–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The internal temperature should be about 200–205°F.

10. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Ingredients

• 2 cups cheese — 490g

• 1 cup sourdough discard — 240g

• 1 cup flour — 125g

• 1 tablespoon baking powder — 14g

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon cayenne

• 1 stick butter

Instructions

1. Prepare the biscuit dough using the ingredients above.

2. Bake at 375°F for 12–15 minutes.

Ingredients

• 1 cup flour — 125g

• 1½ teaspoons baking powder — 6.9g

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 2 tablespoons sugar — 26g

• ½ cup sourdough discard — 120g

• ¾ cup sour cream — 143g

Instructions

1. Mix the ingredients together.

2. Bake at 350°F for 10–12 minutes

Ingredients

• 95g unsalted butter, softened

• 240g granulated sugar

• 40g brown sugar

• 125g creamy peanut butter

• 75g sourdough discard

• 1 large egg

• 1½ teaspoons vanilla extract

• 185g all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¾ teaspoon fine salt, plus a pinch

• Extra granulated sugar for rolling

Instructions

1. Cream the softened butter for 1 minute.

2. Add the granulated sugar and brown sugar and cream for another 2 minutes.

3. Add the peanut butter and sourdough discard. Mix on medium speed for about 45 seconds.

4. Add the egg and vanilla and mix on low for about 45 seconds.

5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

6. Slowly add the dry ingredients to the wet ingredients and mix until combined.

7. Refrigerate the dough for 2–24 hours.

8. Scoop the dough into balls and roll them in granulated sugar.

9. Bake at 375°F for 9 minutes.

10. Remove the pan from the oven and bang the pan on the counter.

11. Return to the oven and bake for 2 minutes.

12. Bang the pan again and bake for another 2 minutes.

Ingredients

• 1 cup unsalted butter (your note also says “1 stick” beside this, so I’d double-check which amount you actually use)

• 1 cup packed light brown sugar — 230g

• ½ cup granulated sugar — 100g

• 1 large egg

• 1 large egg yolk

• ½ cup sourdough discard — 120g

• 1 tablespoon vanilla extract — 13g

• 2⅓ cups all-purpose flour — 290g

• 1 teaspoon baking soda — 4.6g

• ½ teaspoon baking powder — 2.3g

• ¾ teaspoon salt — 4.5g

• ½ teaspoon cinnamon

• 1½ cups chocolate chips

• Flaky sea salt, for garnish

• Extra chocolate chips for topping

Instructions

1. Brown the butter, then allow it to cool for 10–15 minutes.

2. Add the brown sugar and granulated sugar. Whisk to combine.

3. Add the egg, egg yolk, and vanilla. Whisk until the mixture looks glossy.

4. Stir in the sourdough discard.

5. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

6. Combine the dry ingredients with the wet ingredients and fold in the chocolate chips.

7. Cover and refrigerate for 2–72 hours.

8. Scoop into approximately 2-tablespoon balls.

9. Bake at 350°F for 10–12 minutes.

10. Immediately after baking, press a few extra chocolate chips into the tops.

11. Finish with flaky sea salt.