Recipes for "sourdough"

Heat the milk in the microwave for 30 seconds. It should feel warm to the touch, but not hot. If it's not warm enough, pop in the microwave again and heat in 15-second intervals.

To the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk, mature starter, softened butter, sugar, salt, and flour.

Mix on low speed until everything comes together and forms a rough ball, about 1 minute. Increase to medium speed and continue kneading for 7 to 10 minutes until the dough clings to the dough hook. It should be smooth and elastic and pull away from the sides of the bowl—it may still stick to the bottom of the bowl. There’s a magic moment when the sticky goop of wet flour suddenly transforms into a cohesive mass that sticks to itself more than other surfaces. Then, the dough is developed enough for bulk fermentation.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Transfer the dough to a clean large bowl and cover. Allow it to rise at room temperature for about 4 hours until it has noticeably risen, but not necessarily doubled in size. It should be light and airy. If it still looks dense, let it rise for another 30 minutes.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Liberally grease a 9x13-inch cake pan with butter.

Scrape the dough out of the bowl onto a lightly floured work surface. Use a bench scraper or a sharp knife to divide the dough into 15 equal pieces. Shape each piece into a ball, pinching the seam at the bottom to ensure the top surface is taught. Place the shaped rolls into the greased pan evenly spaced in 3 rows of 5.

If the dough feels too sticky while shaping, instead of sprinkling flour over it, put the dough in the refrigerator for 30 minutes or so. You'll find that it's easier to shape cold dough.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Cover the pan and set it in a warm spot to rise for about 2 1/2 hours until the rolls have doubled in size and look very puffy. If they haven’t quite risen enough, check back after another 30 minutes.

Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

Do this about 30 minutes before the rolls are ready to be baked. Arrange a rack in the middle of the oven.

Lightly brush the tops of the rolls with a wash, either a beaten egg, whole milk, or melted butter.

Bake the rolls for 20 to 25 minutes, until they’re golden brown on top. An instant thermometer inserted into the center of a roll in the middle of the pan should read 190°F or above.

Simply Recipe / Mark Beahm

Let the rolls cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve them warm.

Store any leftover rolls tightly wrapped on the counter for up to 5 days.

Baked rolls can be frozen, wrapped in a layer of plastic, then a layer of aluminum foil, for up to 2 months. Let the rolls thaw at room temperature, still wrapped, for about 1 hour. To serve them warm, reheat them for about 15 minutes in a 325°F oven.

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Simply Recipe / Mark Beahm

Simply Recipe / Mark Beahm

In a large mixing bowl, combine the starter and water and stir until the starter has dissolved. Add the honey, bread flour, salt, and butter into the bowl. Using a rubber spatula or a wooden spoon mix the ingredients together until all of the flour is hydrated.

Using your hand, continue mixing the ingredients together until everything is well incorporated and you have a homogenous dough, 2-3 minutes. (The dough may be sticky at this point. Don’t panic!) Cover the bowl with plastic wrap and set it aside in a warm place for 45 minutes.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Set plastic wrap and a lightly oiled bowl aside to be ready for your finished dough.

Turn your dough out into a lightly floured work surface, it should feel less tacky and easier to work with. Begin kneading the dough gently, using a lighter hand will help develop the gluten in your dough and will gradually feel less sticky.

Continue kneading your dough for 10 minutes, applying more force as your dough progressively becomes more cohesive and easier to work with. Once your dough looks and feels smooth, place it in the lightly oiled bowl and cover with plastic wrap.

Simply Recipes / Hannah Dela Cruz

Allow your dough to rise undisturbed until it has doubled in size, about 4 to 6 hours.

Simply Recipes / Hannah Dela Cruz

Working inside your bowl, gently knock the air out of your dough, then round it into a tight ball. Cover the bowl with plastic wrap again and refrigerate overnight. This will allow your dough to develop more flavors while slowing down fermentation so that your loaf does not overproof.

Line an 8x5-inch loaf pan with parchment paper. Grease any exposed surfaces.

A 9x5, 8x4, or 8 12/ x 4 1/2-inch pan should work just fine. The dough will just be a little taller or a little longer depending on what you use.

After your overnight proof, turn your dough out onto a lightly floured work surface.

To shape your loaf, use hour hands or a rolling pin to press or roll the dough into a 20x12-inch rectangle.

Don’t feel the need to break out the ruler here, these measurements are just a guide and do not have to be exact. But it is important to try to make sure you flatten your dough out to an even thickness, or your bread may turn out lopsided.

Fold the top and bottom of your dough towards the center, like you are folding a piece of paper into a letter.

Turn your dough 90 degrees. Grab the top of your dough and lightly roll it into a log, making sure you create tension as you go. Place your shaped dough seam-side down into your lined loaf pan.

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Simply Recipes / Hannah Dela Cruz

Cover the pan with a lightly oiled piece of plastic wrap. Allow your dough to rise undisturbed at room temperature until it has filled your pan and has risen at least a 1/2 inch above your baking pan.

Once the loaf is ready to be baked, preheat your oven to 375°F and position the rack in the center.

Using a sharp paring knife or a lame, make a large vertical slash about 1/4 inch deep down the center of your dough.

Simply Recipes / Hannah Dela Cruz

Brush your loaf with an egg wash, melted butter or olive oil and bake for 40 to 45 minutes or until light golden brown or 200°F in the center when probed with an instant-read thermometer.

Simply Recipes / Hannah Dela Cruz

Carefully remove the loaf from the pan and place it on top of a wire rack. Allow your loaf to cool for 30 minutes before slicing. This will allow the crumb to set and will make the loaf easier to slice.

This bread keeps well for up to 1 week after baking. I like to wrap my bread in plastic wrap as it's really dry where I live.

This bread freezes well. Slice before freezing and double wrap in foil. To defrost, set the loaf out for a few minutes at room temp to help the slices separate and then toast individual slices.

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Leftovers make for delicious French toast and bread pudding. If you prefer a more savory application, try buttery homemade garlic croutons.

Simply Recipes / Hannah Dela Cruz

Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

Turn dough out onto a well floured surface and let rest for 15 minutes.

Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.

Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).

Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.

Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.

Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.

Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.

Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.

Preheat the oven to 450 degrees F (230 degrees C).

Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.

Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.

Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide dough into two pieces and shape each piece into a small rectangle.

Lightly flour a large sheet of parchment paper and place one piece of dough on top. Sprinkle dough lightly with flour, then roll into a large, 1/16-inch-thick rectangle. Cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with the remaining dough.

Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.

Remove from the oven and let cool on a baking rack.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Whisk flour, salt, cream of tartar, baking soda, sugar, and apple pie spice together in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Add sourdough starter and mix by hand to form a soft dough.

Turn dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the prepared baking sheet about 1 inch apart. Repeat with the remaining pieces of dough. Brush the tops of scones with milk and sprinkle with coarse sugar.

Bake until scones begin to turn golden, 12 to 15 minutes.

Combine 1 cup flour, sugar, salt, and yeast in a large bowl. Add warm milk and margarine. Stir in starter. Mix in remaining 3 3/4 cups flour gradually; you may need to add more flour depending on the climate.

Turn dough out onto a floured surface and knead for 8 to 10 minutes. Place dough into a greased bowl, turn once to oil surface, and cover. Allow to rise until doubled in volume, about 1 hour.

Punch down dough; cover and let rest for 15 minutes. Divide dough in half and shape into 2 loaves. Place loaves on a greased baking pan. Allow to rise until doubled in volume, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C)

Stir together egg and water in a small bowl until well combined. Brush over the tops of loaves, then sprinkle with onion.

Bake in the preheated oven until loaves are golden brown and cooked through, about 30 minutes. An instant-read thermometer inserted into the center of a loaf should read 190 degrees F (88 degrees C).

Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.

Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

Preheat a griddle to 350 degrees F (175 degrees C). Lightly grease the griddle.

Combine sourdough starter, egg, water, and oil in a large bowl; mix well.

Combine milk powder, sugar, baking soda, and salt in a separate bowl. Stir milk powder mixture into starter mixture until batter is smooth.

Pour batter onto the preheated griddle to form 8 pancakes and cook until the bottoms are golden brown. Flip and continue cooking until the opposite sides are browned.

Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.

On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.

Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.

After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Gather all ingredients.

Day 1: Mix together 70 grams flour and 70 grams water in a container with a lid. The container needs to be large enough to accommodate another 70 grams water and 70 grams flour. Cover loosely so gases can escape. Leave at room temperature for 24 hours at 70 degrees F (21 degrees C).

Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).

Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).

Day 4 through about Day 10: Repeat Step 3 each day until the starter smells fruity and yeasty and is beautifully fermented. You can test this by seeing if it doubles in size within 2 to 3 hours of feeding.

Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).

It's ready to use!

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.

Cream sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, 10 to 12 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.

Sift together flour, cocoa, baking soda, baking powder, and salt.

Cream shortening, sugar, and eggs together in a large bowl. Blend in sourdough starter. Add flour mixture slowly to creamed mixture, beating until smooth. Stir in water and vanilla; mix well. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.

Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.

Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.

Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.

Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover loosely and store in a warm place overnight.

The next day, stir and refrigerate.

Stir once each day for the next four days. On the fifth day, stir, then divide in half. Give half away with feeding instructions.

Feed starter with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once each day for next four days.

On the tenth day feed again with 1/2 cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the next four days.

On the fifteenth day it is ready to be used for baking. Reserve one cup of the starter in the refrigerator and continue to follow the stir and feed cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on the tenth day.)

Gather all ingredients.

Combine sourdough starter, milk, egg, and oil in a bowl,

Whisk flour, sugar, baking powder, baking soda, and salt together in a separate bowl.

Stir in sourdough starter mixture until just combined; some lumps are okay.

Lightly coat a griddle with cooking spray; heat over medium-high heat. Drop batter by ¼ cupfuls, in batches, onto hot griddle. Cook until bubbles form and edges are dry, about 2 minutes.

Flip and cook until golden brown, 2 to 3 minutes more. Repeat with remaining batter.

Gather all ingredients.

To make the rolls: Combine 1 cup flour, starter, milk, white sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand until spongy and bubbling, about 5 minutes.

Add 1/2 cup butter, egg, and salt; stir to combine. Beat in remaining 3 cups flour, 1 cup at at time, until a soft, slightly sticky dough forms.

Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.

Place in a greased bowl. Cover with plastic wrap; let rise until doubled in volume, about 1 hour.

Punch down dough and turn onto the floured surface. Roll into a square 1/4- to 1/3-inch thick.

Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Tightly roll up dough; pinch seam together.

Trim edges and cut log into 8 equal pieces using a sharp knife. Grease a 9x13-inch baking pan.

Place rolls in the prepared pan. Cover with plastic wrap; let rise until not quite doubled in volume, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until golden brown, about 35 minutes. Cool for 20 minutes before frosting.

To make the frosting: Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until frosting smooth and fluffy.

Top cooled rolls with frosting.

Preheat oven to 300 degrees F (150 degrees C).

Combine melted butter, Italian seasoning, olive oil, and kosher salt in a large bowl; add bread cubes and toss to coat. Sprinkle Parmesan cheese over the bread cubes; toss to coat. Spread onto a baking sheet.

Bake in preheated oven, stirring occasionally, until lightly browned, about 20 minutes.

Make the Levain: Weigh out the levain ingredients in a small bowl or jar (100g sourdough starter, 15g bread flour, 15g whole wheat flour, 5g rye flour, 35g water). Stir together, and leave at room temperature until very bubbly and doubled in size, about 5 hours.

Meanwhile, about 2 hours before the levain will be ready, perform the autolyse: Stir the 135g whole wheat flour, 365g bread flour, and 425g water together in a bowl. Let sit for about 2 hours. If levain is ready to use before the autolyse has gone a full 2 hours, proceed with mixing dough anyway.

Mix the dough: Weigh out 70g levain, and add to the top of the autolyse mixture of flour and water. Sprinkle salt around the edges. With damp hands, pull up and fold dough from edges to the middle, turning the bowl as you fold, until completely mixed. Cover; let rest for 15 minutes. Cover and return the excess levain to the refrigerator to use for a future batch of bread.

Perform first set of folds: Lift dough with wet hands at the edge and flop to the middle; turn the bowl a few inches and continue to flop and turn until dough begins to resist being pulled to the center. Repeat folds twice more, 15 minutes apart, covering dough in between.

Set a timer for 30 minutes. Now turn dough out onto counter, and perform the first stretch and fold. Stretch the dough into a rough 12-inch square. Pull 2 corners and fold the dough into thirds; then fold the top half to the bottom. Roll the dough forward, then form into a ball with a flat bench scraper; return dough to the bowl and cover.

Repeat the stretch and fold process 2 more times, 30 minutes apart. Cover; let dough bulk ferment until very bubbly and doubled in size, 4 to 5 hours.

Turn dough out onto counter, and pre-shape dough into a ball. Dust with flour, and let rest on the counter 30 minutes.

Perform the final shaping: Dust the counter with flour, and gently flop the dough over into the flour with the bench scraper. Again, perform a stretch and fold, but gently, to not deflate the dough. Shape into as high and round a ball as possible using the bench scraper. Dust the top with flour.

Generously dust a banneton with rice flour, Carefully slide the bench scraper under the dough, and turn it over into the banneton. Now, and this is optional, "stitch" the dough by bringing opposite pieces of the dough up, sticking them together in the center. Dust with a little flour.

Cover; proof dough in the refrigerator for 14 hours.

One hour before baking, place the pan you will bake the bread in, or a pizza stone, in the oven. and heat the oven to 500 degrees F (260 degrees C).

After 1 hour of preheating, turn dough out of banneton onto parchment, and score 1/4-inch deep with a razor or sharp thin knife. Place in bread pan, add 2 ice cubes to the pan; cover.

Bake for 20 minutes at 500 degrees F (260 degrees C). Remove cover, lower the heat to 450 degrees F (240 degrees C), and bake an additional 35 minutes, or until desired doneness.

Let cool 1 hour before slicing.

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan.

For the streusel, cut cold butter into small pieces and place in a medium bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside.

For the cake, combine flour, cinnamon, baking soda, and salt in a medium bowl.

Beat sugar and butter in a large bowl with an electric mixer until creamy and fluffy. Add egg, and mix until well combined. Add sourdough discard, and mix until well combined. Add flour-cinnamon mixture, and mix until just combined. Pour batter into the prepared pan. Sprinkle streusel and pecans evenly on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes.

For the glaze, stir confectioners' sugar, milk, vanilla, and salt together. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze.

Pour glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold the bag over cake and squeeze glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.

Combine sourdough starter and yogurt in a bowl; stir in flour and brown sugar, stirring continuously until well combined. Cover batter; rest in the refrigerator, 8 hours to overnight.

Preheat a waffle iron according to manufacturer's instructions.

Beat egg in a large bowl; add melted butter and vanilla extract. Stir in baking soda and salt. Add sourdough mixture; stir until batter is well combined.

Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.

The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.

Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well-oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow it to rise in a warm spot until doubled.

Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow them to rise until doubled in bulk.

Preheat the oven to 350 degrees F (175 degrees C).

Score the tops of the loaves with a serrated knife. Bake in the preheated oven until the crust turns a deep brown and loaves sound hollow when tapped on the bottom, about 40 minutes.

Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from the oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10-minute intervals.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Cut a checkerboard pattern onto top of sourdough bread about 1 inch apart with a serrated knife. Do not cut through loaf; slices should be attached at the bottom.

Melt butter over low heat in a saucepan. Stir in mustard, poppy seeds, seasoned salt, onion, and lemon juice until combined. Place bread onto prepared baking sheet. Gradually pour butter mixture evenly over bread squares and between cuts. Let butter mixture soak into bread. Stuff slices of Swiss cheese between bread squares.

Bake in the preheated oven until cheese melts and begins to bubble and brown, about 30 minutes. To serve, let guests pull bread apart into individual squares.

Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.

For the muffins, combine blueberries and 2 teaspoons flour. Toss to coat and set aside.

Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Set aside. Whisk sourdough starter, sugar, egg, butter, and vanilla extract together in another bowl until no streaks appear.

Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.

Spoon batter evenly into the prepared muffin cups.

For the topping, combine sugar, flour, butter, and cinnamon in a bowl and mix with a fork until crumbly. Sprinkle topping over muffins.

Bake in the preheated oven until tops spring back when lightly pressed, and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

1. Preheat the oven to 425° F. Toss together 2 tablespoons olive oil, the bread, 1 tablespoon Italian seasoning, and a pinch of salt. Bake for 10-12 minutes, until toasted.

2. Meanwhile, place the Panko, parmesan, and 1 tablespoon Italian seasoning in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really make the crumbs stick. Place the chicken on a plate.

3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.

4. To make the salad. Combine the greens, tomatoes, mozzarella, avocados, and bacon in a salad bowl.

5. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

6. Toss the chicken in with the salad. Add a little of the dressing. Enjoy!

1. In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles in size.

2. If time allows, punch the dough down, cover the bowl, and transfer to the fridge to let sit overnight. This will help develop a stronger "sourdough" flavor.

3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size.

4. Preheat to 475 degrees F.  Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools. Enjoy!

Sauté the veggies: Heat the olive oil in a large oven-safe skillet over medium high heat (I like to use a wide, shallow Dutch oven). Add the shallot and bell pepper; sauté until softened, about 5 minutes.

Make the tomato sauce: Turn the heat down. Add the tomatoes, garlic, salt, red pepper flakes, and broth; simmer until the sauce reduces and gets a little darker in color, about 10 minutes.

Grill the sourdough: While the sauce simmers, grill your sourdough. Melt the butter, brush it on the bread, and grill in a pan (ideally a grill pan) until crispy and golden brown. Wrap in foil and keep warm in the oven.

Add the shrimp: Add the shrimp into the tomato sauce in a single layer. The shrimp will cook right in the sauce – keep on the heat for about 5 minutes, flipping the shrimp once, until the shrimp are no longer translucent.

Broil: Turn the broiler on. Sprinkle feta on top. Transfer to the oven and broil for 5 minutes or until the feta is browned. Serve with a sprinkling of fresh parsley. Serve with grilled sourdough and juicy little lemon wedges.

In a clean jar, combine 15 grams (about 2 tablespoons) of flour and 15 grams (about 1 tablespoon) water. Stir until you no longer see any dry streaks of flour. Cover the jar with a lid and set it in a warm place undisturbed.

Simply Recipes /  Hannah Dela Cruz

Your sourdough starter should begin to show signs of activity. You may start to see lots of bubbles, and it may smell sour or rancid (this is completely normal). Stir your starter, cover it loosely and set it aside.

Simply Recipes /  Hannah Dela Cruz

You may notice a small layer of liquid has formed on the surface of your sourdough starter. This is hooch and is an indication that your starter has exhausted its food source. You’ll need to feed your starter for the first time.

To feed your starter: In a small bowl, place 15 grams (about 1 tablespoon) of starter. Anything that remains in the jar is considered discard and can be thrown away or stored in a separate container in the fridge to use in sourdough discard recipes.

Into the small bowl with the starter, add 30 grams (1/4 cup) of flour and 30 grams (about 2 tablespoons) of water. Stir until no dry streaks of flour remain and the starter is incorporated. Place your fed starter back in the jar, cover the jar with a metal or plastic lid and set it in a warm place.

If your kitchen is warm, your counter will work fine, but if your kitchen is cold you can place your starter in the oven while it’s turned off with the light on.

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

Look for signs of activity in your starter, here I can tell that my starter increased in volume and then fell overnight by the markings on my jar. Don’t let this fool you, this burst in activity does not mean your starter is ready.

Feed your starter once more by combining into a small bowl 15 grams of starter (discard the rest), 30 grams of water and 30 grams of flour. Place your fed starter back into the jar, cover it loosely and set it in a warm place.

Simply Recipes /  Hannah Dela Cruz

After a burst of activity and the excitement of day 4, your starter will most likely experience a lull in activity. During this time, it will appear watery and flat. You’ll see few if any bubbles on the surface or throughout the starter. Don’t lose hope, continue feeding your starter and it will soon show signs of life. The aroma of your starter will also evolve during this process, at this point it may smell like cheese or yogurt.

Feed your starter once per day, during days 5 through 8 by combining 15 grams of starter (discard the rest), 30 grams of water, and 30 grams of flour. Place your fed starter in the jar, cover it loosely and set it in a warm place.

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

Days after appearing lifeless, your starter should finally begin to show signs of life. Tiny bubbles evenly distributed throughout my starter may begin to appear and it should begin to thicken. It may also start smelling like beer.

Feed your starter once more by combining 15 grams of starter (discard the rest), 30 grams of water, and 30 grams of flour. Place your fed starter in the jar, cover it loosely and set it in a warm place.

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

Another huge burst of activity, large translucent bubbles could appear on the surface of your starter. This is a sign that it has exhausted all its food and is more active than ever. To increase the strength of your starter and get it ready for baking, you can begin to feed it twice per day.

Feed your starter by combining 15 grams of starter (discard the rest), 30 grams of water, and 30 grams of flour. Place your fed starter in the jar, cover it loosely and set it in a warm place. Do this once in the morning and again at night. You can start storing any discard in the refrigerator to use for sourdough discard bakes.

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

At this point, your starter should start to appear very active, with lots of tiny bubbles throughout, it should also be much thicker and begin to smell sweeter and much more like bread. This is a good indication that it’s time to test the readiness of your starter.

Feed your starter the same way you have been: 15g starter, 30g flour, 30g water once in the morning. Mark the level of your starter with a rubber band or dry erase marker. Set a timer for 4 hours, if it doubles or triples in volume consistently after this time period, you’ll know it’s ready.

If the starter meets the readiness standards identified above at anytime between days 12-14 you can prepare the starter to bake bread.

Simply Recipes /  Hannah Dela Cruz

Simply Recipes /  Hannah Dela Cruz

If you plan on using your starter to bake immediately, begin feeding your starter 3 times per day to ensure that it’s strong and vigorous enough to leaven bread. Combine 15 grams of starter, 30 grams of water, and 30 grams of flour. Place your fed starter in the jar, cover it loosely and set it in a warm place. Do this 3 times each day, once in the morning, afternoon, and evening.

To prepare your starter for baking, feed it the amount you need to accommodate a specific recipe, allow it to rise undisturbed for 4 hours. Once it has doubled or tripled in volume it’s ready to be mixed into your dough!

Gather all ingredients.

Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.

Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).

Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.

Generously dust a proofing basket (banneton) with rice flour.

Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.

Cover and refrigerate for 12 hours to slow the fermentation process.

Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.

Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.

Transfer loaf to a wire rack and let cool completely before slicing.

Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.

The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.

Preheat the oven to 350 degrees F (175 degrees C).

Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

Mix flour, 1 1/2 cups water, and sourdough starter together in a large bowl to make batter; cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.

Stir oil, eggs, sugar, and salt into the batter; mix well to combine.

Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.

Preheat a waffle iron according to the manufacturer's instructions.

Pour about 1/3 cup batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Continue making waffles until all remaining batter is used.