THE RECIPE JOURNAL

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. Another one in our weekend pancake rotation, we make a double batch every Sunday, sometimes Saturday, so there's extra through the week. Servings: 4 (about 2-3 pancakes per person) Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients 190g flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 24g sug

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. Weekend pancakes are a real tradition here, every Sunday, sometimes Saturday, and always a doubled batch to stretch through the week. Servings: 4 (about 2-3 pancakes per person) Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients 190g flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 24g sugar 1 1/2 tsp g

A laminated, sourdough-enriched dough wraps around a blueberry filling here, closer to a real pastry than the toaster-box version. These are inspired by the nostalgic toaster strudels from the store, just without all the bad ingredients. Servings: 10-12 strudels Prep Time: 30 minutes (plus 30 minutes chilling time) Cook Time: 13-15 minutes Total Time: Approximately 1 hour Ingredients For the Dough: 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking

Discard worked into a yeasted doughnut dough adds a slight tang under the sweetness, fresh strawberries in the glaze on top. We love going out for doughnuts, but it's even more fun making them at home, especially knowing exactly what's in every one. 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. Perfectly fluffy and coated in a strawberry glaze, these dou

Fresh blueberries folded into a discard-enriched bagel dough, boiled then baked the traditional way for a chewy crust. I love bagels, always have, but store-bought ones leave me with a stomach ache more often than not. Making my own with sourdough discard means I get to actually enjoy them again, no regrets after. Enjoy the perfect blend of tangy sourdough and sweet blueberries with these Blueberry Sourdough Discard Bagels. Not only are they a delicious twist on a classic bre

Discard worked into a simple dough, knotted, and brushed with garlic butter right out of the oven, a good use for starter between bakes. These were inspired by the garlic knots I'd always order from the pizza parlor, that same warm, buttery, garlicky pull, just made with a dough I actually trust. This garlic knots recipe has been tried and tested, perfect for pizza nights, game day appetizers, or just a snack. People always come back for more with these delightful garlic knot