Sourdough baking

Breads and bakes leavened or flavored with a sourdough starter, including discard recipes.

• Chocolate Cherry SourdoughA dark cocoa sourdough boule studded with bittersweet chocolate and tart dried cherries, with a full overnight schedule, baker's math and doneness cues.
• Cranberry Walnut SourdoughA festive sourdough boule studded with soaked dried cranberries and toasted walnuts, with optional orange zest. Inclusion ratios, timing and crust browning tips.
• Jalapeño Cheddar SourdoughA sourdough boule laminated with cubed sharp cheddar and diced jalapeño. Why cubes beat shreds, when to add the inclusions and how to keep the rise tall.
• Quick Sourdough Discard FlatbreadSoft, blistered skillet flatbreads from discard, yogurt and flour, ready in under 30 minutes and brushed with garlic-herb butter. No rising time needed.
• Seeded Multigrain SourdoughA sourdough pan loaf with whole wheat, rye and a hydrated seed soaker, giving a moist, crunchy crumb that slices cleanly for sandwiches and toast.
• Soft Sourdough Dinner RollsPull-apart sourdough dinner rolls enriched with milk, egg and butter. Includes a same-day schedule, an overnight option and cues for a slow enriched rise.
• Soft Sourdough Sandwich BreadA soft, tight-crumbed sourdough pan loaf enriched with milk, honey and butter. Bulk and proof cues, pan size and slicing tips for everyday sandwiches.
• Sourdough BagelsDense, chewy bagels leavened with sourdough starter, cold retarded overnight, then boiled in malted water and baked. Float test, boil times and shaping.
• Sourdough BaguettesThree home-oven sourdough baguettes from a stiff levain, a 71 percent dough and an overnight retard. Preshaping, shaping, scoring and steam explained.
• Sourdough CiabattaOpen, glossy-crumbed sourdough ciabatta at 80% hydration, built with coil folds and a cold bulk rest. Two slipper loaves, with handling tips for wet dough.
• Sourdough Cinnamon RollsSoft, pull-apart cinnamon rolls leavened only with sourdough starter, filled with brown sugar and cinnamon and topped with cream cheese icing. Overnight plan included.
• Sourdough Discard Banana BreadMoist brown-sugar banana bread with a scoop of sourdough discard for depth, baked in a 9 x 5 loaf pan. Ripeness, doneness and sinking-center fixes.
• Sourdough Discard Chocolate Chip CookiesChewy brown-sugar chocolate chip cookies made with sourdough discard and an egg yolk. A rest in the fridge deepens the tang; scoop size and bake cues included.
• Sourdough Discard Herb CrackersThin, snappy crackers made from unfed sourdough discard, olive oil, rosemary and thyme. Rolling, scoring and bake-time cues for even crispness.
• Sourdough Discard PancakesTender, lightly tangy pancakes from unfed sourdough discard, with an overnight sponge for depth and a 30-minute same-day route when you forget.
• Sourdough English MuffinsTangy, nooks-and-crannies English muffins from an overnight sourdough rise, cut, dusted in cornmeal and cooked on a griddle. Heat control and doneness checks.
• Sourdough PitaPuffy sourdough pita with a real pocket, baked on a hot stone or steel, or in a skillet. Gram weights, rolling thickness and puffing fixes are all here.
• Sourdough Pizza DoughNaturally leavened pizza dough at 68 percent hydration with a 1 to 3 day cold ferment for a blistered, chewy crust. Ball weights, stretching and oven settings.
• Whole Wheat Sourdough BreadAn 80 percent whole wheat sourdough boule with high hydration, a long autolyse and a cold retard. Exact baker's percentages and how to get a real rise from whole grain.

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