THE RECIPE JOURNAL

Fluffy, chewy sourdough English muffins with all the nooks and crannies, fermented overnight and cooked right on the stovetop.

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.

Real pumpkin purée goes into this dough, not just the spice blend, which is what gives these bagels their color and a slightly denser, more tender chew than a plain bagel.

This one takes patience, an overnight cold proof plus a shaping technique that turns the loaf into an actual pumpkin, twine and all, but the payoff is a cinnamon-swirled crumb with real pumpkin puree...

Sourdough discard replaces some of the liquid in this dough, which keeps the rolls tender without needing an overnight rise, these are ready for brunch same-day, cream cheese glaze included.

No overnight ferment here, this version of a sourdough bagel comes together and bakes the same day, at a smaller size that's easier to portion for kids or snacking.

Sourdough discard thins easily into this pancake batter, adding a slight tang that plays well against pumpkin and warm spice, a good use for starter you'd otherwise toss.

Laminating dough with an active starter instead of commercial yeast takes real patience, folds, chills, and a long proof, but it's what gives these croissants their tang along with the usual flake.

Discard adds a little tang to this pancake batter that balances out the white chocolate and fresh strawberries folded in.

Buttermilk and sourdough discard together make for an especially tender pancake batter, studded with fresh blueberries.

Blended cottage cheese and eggs, baked thin, is the whole trick behind these, no flour at all, and a lot more protein than a standard tortilla.

Toasted walnuts and a good maple syrup carry these pancakes, sourdough discard in the batter adds the tang and keeps them from tasting one-note sweet.

Diced apple cooked down with cinnamon before it goes into the batter is what makes these taste more like apple pie than a standard pancake.

A laminated, sourdough-enriched dough wraps around a blueberry filling here, closer to a real pastry than the toaster-box version.

These Strawberry Sourdough Doughnuts are a delightful twist on a classic treat, combining the tangy flavor of sourdough discard with the sweet freshness of strawberries.

Fresh blueberries folded into a discard-enriched bagel dough, boiled then baked the traditional way for a chewy crust.