This simple yet delicious loaf from baker Adam Leonti of Brooklyn Bread Lab relies on an overnight rest and fresh cake yeast to develop some of the sour, tangy flavor and chewy texture of sourdough bread...
Author: Adam Leonti
Hate pouring excess sourdough starter down the drain? Instead, use it in this biscuit recipe, where it takes the place of buttermilk, adding tang and just a bit of lift. Milk-based starter (yeah, that's...
Author: Joe Sevier
Use leftover sourdough starter to make the best waffles. Crispy on the outside and light and fluffy in the middle, these cinnamon sugar waffles are incredible.
Author: Emilie Raffa
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Forget sourdough pancakes, which often turn out gummy. These crepes are a much better vehicle for using up discarded sourdough starter. Tender and a little bit tangy, they make an ideal blank canvas for...
Author: Kat Boytsova
A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.
Author: Andrea Carlson
These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.
Author: Bryan Ford
How to use sourdough starter in cookies. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze.
Author: Emilie Raffa
Crepes are a quick, easy, and elegant dinner idea.
Author: Renee Pottle
Nothing goes better with a big bowl of soup than homemade dumplings.
Author: Renee Pottle
Splurge on high-quality smoked fish and good bread-it makes all the difference
Author: Molly Baz
Low-gluten rye flour is more forgiving than common wheat flour which can make brownies dry if overbaked. You will find these a fudgy, sweet and lightly fermented addition to your brownie repertoire
Author: Michelle Eshkeri
These pancakes are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you'd like. Serve with hot tea or alongside cups of Shaah Cadays.
Author: Hawa Hassan