Explore our curated collection of 16 recipes originally created by theperfectloaf.com.
Use your sourdough starter discard to make these sourdough discard drop biscuits topped with floral-sweet strawberries swimming in their own juices and soft pillows of freshly whipped cream, all supported by a simple, personal-sized cake.
These sourdough pumpkin pancakes are delightfully fluffy and have just enough pumpkin flavor and cinnamon spice. They're fantastic simply with butter and maple syrup but taken to the next level with a dollop of crème fraîche and fresh fruit.
A step-by-step guide to making an incredible sourdough starter from scratch in 7 easy steps. Start baking sourdough bread at home with a new yeast starter!
These sourdough discard pumpkin scones are tall and craggy with a soft, tender interior. The sweet pumpkin pairs incredibly well with the warm spices and nutty, wholesome whole-grain einkorn (or whole wheat).
Classic oatmeal raisin cookies using a bit of sourdough starter discard for a soft and chewy cookie with a tangy twist.
These sourdough chocolate chip cookies cleverly incorporate discarded starter by removing excess moisture through browned butter and egg yolks, creating a perfect balance of tang and sweetness. The dough needs at least an hour of rest time to develop flavor and achieve crisp edges with a gooey center.
The platonic ideal soft sugar cookie, made with a small portion of sourdough starter discard.
These slice-and-bake sourdough discard cookies are simple to prepare and feature a buttery, slightly tangy dough perfectly complemented by a crisp, sweet coating of cinnamon and Demerara sugar. They are the ideal make-ahead cookie for the holiday season, delivering classic "cinnamon toast" flavor without the fuss of scooping or rolling.
The perfect bread to get started baking sourdough bread at home. This crusty, crunchy, and absolutely delicious loaf of bread is perfect for any lunch or dinner table.
This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.
These sourdough cinnamon rolls are addicting. The brioche dough is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. If you're looking for the perfect weekend treat, these cinnamon rolls are the ticket.
From nearly-empty grain, nut, and seed containers, with the help of our sourdough starter and a bit of fat and sweetener, comes a crispy, salty-sweet concoction that’s downright craveable.
A large French-style loaf with a deeply colored crust thanks to the bold bake and added dark stout beer and whole grain flours. The flavor is intense, rich, and with a hint of chocolate—this is one for the holidays!
An extremely soft sandwich bread made with a touch of honey, freshly milled white wheat, and a cooked buckwheat porridge. The porridge brings a level of tenderness to this bread similar to adding in tangzhong.
A hearty, spice-forward sourdough with ground aniseed, barley malt syrup, and a silky buckwheat flour scald. The anise brings a warm, licorice-sweet aroma while the buckwheat's nutty, mineral qualities keep everything balanced.
My recipe for flavorful and chewy sourdough bagels with a thin and slightly crispy crust. Delicious topped with an everything bagel mix, coarse sea salt, oats, seeds, or anything else you can dream up!