Fresh mangoes, sweet bananas and whole wheat wild yeast sourdough starter combine to make these whole wheat pancakes tender, fluffy and can’t-stop-eating-’em good
Holiday flavors pop in these fruity whole wheat scones, made with excess sourdough starter
Pull these tender, savory, spring-time scones, with their bright bits of asparagus and red onion, hot and fragrant from the oven in just 35 minutes, and use a full cup of excess starter while you’re at it.
These oatmeal apple-cinnamon wild yeast sourdough pancakes use a full cup of excess starter and are super easy to make
This chipotle and bell pepper whole wheat sourdough scone recipe uses a full cup of unfed excess sourdough starter and is one of our favorite brunchy quick breads.
Using up some excess whole wheat sourdough starter, I bake tender English muffins with raisins and spelt flour
Use your excess sourdough starter to make these flavorful whole wheat biscuits. Recipe comes complete with step-by-step photographs for the novice baker.
Once the oven was ready, I quickly added my prepared toppings (Mozzarella, spinach, tomatoes, garlic, feta, in that order) and slid the pizza gingerly into the oven. The peel worked!
This morning, the poolish has doubled but looks a little strange on top. Does that strangeness have anything to do with the sourdough discards I used as starter for this batch?
All of my family, including the grandchildren who visit frequently, love these muffins, so I will keep making this recipe until I get it right. It’s a keeper.