Simply made with sourdough Discard or sourdough starter fed or unfed. Easily halfed for a smaller recipe. Family favorite.

***This recipe requires an active sourdough starter***

This recipe calls for sourdough discard.

Recipe from @sokoskitchen on TikTok. These were the fluffiest and best tasting muffins. Her recipe called for Greek yogurt, but I substituted with cream cheese. Will be making these again!

I've already told you how this quarantine has brought me into the amazing world of sourdough. Yes, I've caught the bug too—I'm obsessed with kneading everything from bread to pizza, croissants to brioche... there's flour everywhere, bowls covered with living blobs, feedings and baths. I can't stop, and sourdough has become my addiction!.Today I'm sharing a recipe you can make with sourdough discard, because nothing goes to waste in the kitchen. This is a white focaccia with olives and thyme, delicious on its own or served with cured meats, cheese, or vegetables. You can also substitute the discard with 1 1/2 teaspoons (5 grams) of fresh yeast.

This can be used with any fruit. Blackberry, peach, strawberry, mixed etc.. If using frozen, thaw before adding. Great with vanilla ice cream! Recipe can be doubled and use 9x13 pan. Cook 40 minutes or until brown and bubbly.

This is definitely one of those recipes that deserves the title ‘the wonders you can make with discard’. These are pancake-like focaccine in the way they are cooked. Simple to prepare, incredibly soft, and wonderfully fragrant! I make them savory, but I think they could easily be made sweet as well.

I love cobbler. This one's a mashup I made with a streusel topping. Can leave that off if you want a still fantastic basic cobbler. Leave out the rhubarb if you are some sort of purist.9x13 pan

This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.

It's fall season and all I could find for pancakes with fruit in them were banana or blueberry filled. So I decided to make my own simple recipe using my sourdough starter and apples! As I make this recipe I will add tweaks and tips as needed. Enjoy!

This is a great time of year for several types of fruit, including stone fruit and berries. When you’re blessed with an abundance of perishable fruits, a cobbler is one way to enjoy them. This recipe makes use of readily available ingredients and comes together quickly. Don’t feel constrained by the recipe. You can use any combination of fruit that you like, as long as you have enough to fill the cooking pan about 2/3 full.#GlobalApron - Week 19 Plum#Dessert #Sweet