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)
“Yellowies” (ie Lemon Brownies)
This dessert is hard to describe, sort of lemon cake, sort of brownie texture. It is a nice change from what we usually make.
Buttermilk Rusk (Muesli)
Attempting to replicate our favorite South African Rusk.
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.
Chocolate Chip Pumpkin Cookie
These are very good with just the chocolate chips, they are even better with ginger, craisins and pecans!
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.
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.
Ciabatta Rolls, Sourdough
