I love these crackers! The best part is how customizable they are. By @teresa_ann_moon on TikTok.

While looking for new recipes that are healthy(that I can use during my dieting) and that I can use my sourdough starter for, I came across a website called "kitchen stewardship"It has some very good recipes and blog entries so I had to give this one a try. I really wanted to give credit to the author of it however no matter how hard I tried, the only name I could come up with is Sarah.So Sarah, I apologize that I am only crediting your first name but I am adding the website link for others to see: http://www.kitchenstewardship.com/2010/03/08/sourdough-recipes-galore-whole-wheat-crackers/Thank you for the wonderful use of my sourdough starter.

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!

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

This recipe calls for sourdough discard.

This recipe right now is for personal reference while I'm working on breadmaking - there are plenty of great online sources regarding creating a sourdough starter, baker's percentages/ratios, how to perform stretch-and-folds, etc that I may link later.

This recipe requires sourdough starter. You can use either discard or active sourdough starter. I usually use my discard!My favorite fruit mixtures include:🍑 Peach + Strawberry🍐 Pear + Blueberry🫐 Blueberry + Apple

Recipe makes one large loaf of bread. Sourdough starters can be made at home or bakeries sometimes will give some of their starter away. I have a recipe for Sourdough starter if you're interested in making your own from scratch.Adapted from Bon Appétit test kitchen: It's alive with Brad, S2 • E8

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.

This is an attempt at recreating a recipe from Bread by Us, a bakery in Ottawa. (originally posted on their Instagram account 2020/Apr/03). While the original seems a little short on detail, we managed to fill in the blanks well enough to get good results first time. This is mainly an attempt to record those blanks so that we can repeat this in future.

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.