This is a simple recipe Katie shared with me. Start the dough in the morning, and it should be ready by dinner time. Or place it in the fridge after doubling and use as desired over the next three days.
Naan (Using Sourdough Discard)
Adrian’s All-purpose Dough
Apple Cider Donuts
Apple cider is usually too sugary for the yeast to grow properly. If you want to try to omit the water to make a stronger cider mix, be sure to proof the yeast first. We used home made unprocessed apple cider for these and they had a nice cider taste.
Pumpkin bread
This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
Bagels, Sourdough (super easy)
Multi Grain Sourdough Bread
Using our favorite sourdough recipe, we added grains and few extra ingredients and came up with an excellent sandwich bread.
English Muffins, Sourdough
Sourdough Baguettes
Start these the day before you want them.
Rye Sourdough Bread
If you prefer a stronger flavor, add more molasses and caraway seeds seeds.
No Knead Einkorn Artisan Bread
A very easy overnight bread. This recipe does not double well.