Sourdough Discard Chocolate Chip Cookies Soft, chewy cookies with crisp edges and rich chocolate flavor. These are a perfect way to use extra sourdough discard while making a classic, comforting treat. Ingredients 1/2 cup (113g) unsalted butter, softened 1/2 cup (100g) brown sugar 1/4 cup (50g) granulated sugar 1/2 cup (120g) sourdough discard 1 large egg 1 teaspoon vanilla extract …

Sourdough Focaccia A soft, airy focaccia with a crisp golden crust and rich olive oil flavor. This is a simple, beginner-friendly sourdough recipe that’s perfect for dipping, sandwiches, or serving alongside a meal. Ingredients 500g bread flour 375g water 100g active sourdough starter 10g salt 2–3 tablespoons olive oil (plus more for topping) Toppings (optional) Flaky sea salt Fresh rosemary …

Tiramisu A soft, creamy Italian-inspired dessert made with layers of coffee-soaked ladyfingers and a lightly sweet mascarpone filling. Ingredients Cream Filling 1 cup heavy whipping cream 8 oz mascarpone cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract Coffee Layer 1 1/2 cups strong brewed coffee or espresso, cooled 2 tablespoons sugar, optional 24–30 ladyfingers Topping 2 tablespoons unsweetened …

Sourdough Discard Cinnamon Rolls Soft, fluffy cinnamon rolls made with sourdough discard, filled with warm cinnamon sugar and finished with a sweet glaze. Ingredients Dough 2 1/2 cups all-purpose flour 1/2 cup sourdough discard 3/4 cup warm milk 1/4 cup granulated sugar 1 large egg 4 tablespoons unsalted butter, softened 1 teaspoon salt 2 1/4 teaspoons active dry yeast Filling …

Blueberry Muffins Soft, fluffy blueberry muffins with a tender crumb and bursts of fresh blueberries in every bite. Ingredients 2 cups all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, melted 2 large eggs 1 cup milk 1 teaspoon vanilla extract 1 1/2 cups fresh or frozen blueberries Instructions Preheat the oven …

Classic Sourdough Loaf A cozy, beginner-friendly sourdough with a crisp crust and soft interior. Ingredients 500g bread flour 350g water 100g sourdough starter 10g salt Instructions Mix flour and water and let rest for 30 minutes. Add starter and salt, then mix well. Bulk ferment for 4–6 hours. Shape and proof overnight. Bake at 450°F for 30–40 minutes. Tip: Let …