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Rich brown butter and tangy sourdough discard turn classic banana bread into something special, topped with a buttery cinnamon streusel.

A crunchy, clean-ingredient granola made with sourdough discard, no seed oils, real maple syrup, and plenty of protein.

A soft, sandwich-ready sourdough loaf made with active starter, no commercial yeast, that slices clean and toasts beautifully.

Soft, golden pretzels made with sourdough discard, no overnight wait required. Ready in a few hours with that classic chewy bite and buttery finish. Servings: 8 large (or 12 small) Prep Time: 20 min (+ rise & rest) Cook Time: About 2.5 hours Ingredients For the Dough: 240g warm water (1 cup) 13g dark brown sugar (1 Tbsp) 7g active dry yeast (2¼ tsp or 1 packet) 200g sourdough discard, room temperature (about ¾ cup) 570g all-purpose flour (about 4¾ cups) 15g fine salt (2½ tsp)

Pita bread from scratch sounds intimidating until you realize it's just flour, water, and a hot oven, sourdough discard swapped in for some of the liquid gives these a faint tang and a little extra chew. They puff into pockets in under ten minutes in the oven, perfect for stuffing or tearing straight off the tray. Servings: 8-10 pitas Prep Time: 30 min Cook Time: 5-8 min Total Time: ~2.5 hrs Ingredients For the Dough: 240g whole milk, warmed 240g warm water 1 tablespoon sugar