ALL RECIPES

These brownies are gluten-free, dairy-free, and made with no refined sugar, but you would never guess it from the taste. They bake up thick, gooey, and fudgy, made with almond flour and coconut sugar. I was inspired by Sweet Addison's and how well they do gluten-free and dairy-free, because I have friends who eat that way and I wanted a brownie I could actually share with them. Why You'll Love This Recipe Thick, gooey, and fudgy, with no refined sugar Gluten-free and dairy-fr

This sourdough stuffing is the one I make when I want the whole house to smell like the holidays. The bread gets dried out first so it soaks up all the butter, broth, and herbs, and the top bakes up golden and crispy while the middle stays soft. It is a great way to use up a loaf of sourdough, and it works just as well for Thanksgiving as it does for a regular Sunday dinner. The sausage makes it hearty, but there is a mushroom option below if you want to skip the meat. Why Yo

These sourdough focaccia muffins are what I make with dough that over proofed. Sometimes I let my classic artisan loaf proof for too long just to make these on purpose. The dough gets divided into a muffin tin, so every piece bakes up with crispy edges all the way around, topped with olive oil, Parmesan, fresh rosemary and thyme, and flaky sea salt. They are herby, golden, and best served warm with a drizzle of honey. Great for a crowd, appetizer, or just if you want to have

A warm, cheesy pumpkin queso served right inside a roasted pumpkin. I made this for a Halloween party at my friend's house, and the pumpkin is not just for looks, it holds the heat and everybody ends up gathered around it. Do not let the pumpkin part scare you. The queso itself comes together in one pot in about 15 minutes, and the pumpkin roasts while you make it. And if you are taking it to someone else's house like I did, I put exactly how I transported it in the tips belo

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

My newest favorite: soft, fluffy, same-day hoagie rolls made with sourdough discard, perfect for cheesesteaks, chicken cutlet subs, and Italian grinders.

My classic sourdough loaf with frozen grated butter, chocolate chips, and walnuts folded in, for flaky, buttery pockets that taste like a chocolate croissant.

My classic four-ingredient sourdough loaf with a crackly golden crust and a soft, open crumb, the base recipe for so many of my bakes.

A rich chocolate sourdough loaf made with cold espresso, cocoa, and melty chocolate chips, with grated butter folded in for a soft, tender crumb.

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, ready the same day with no overnight wait. One of my favorites to have prepped for game day, movie night, or an after-school snack.

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.

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.

Medjool dates split open and packed with goat cheese, then finished under a rosemary-walnut crumble, a five-ingredient appetizer that looks far more complicated than it is.

Thin-sliced sweet potato rounds stacked on their edge in a muffin tin crisp at the edges while staying soft in the middle, think potato gratin, but portioned and easier to serve.

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...

Mini potatoes get a vinegar soak before roasting, which is the trick behind that salt-and-vinegar-chip tang, crisp edges, fluffy centers, no fryer required.

Chicken thighs marinate in apple cider before a quick sear and glaze, so the sauce reduces into something closer to a caramel than a typical pan sauce. Caramelized apple slices finish the plate.

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.

Potato and pumpkin purée get worked together for a gnocchi dough that's softer than a standard potato gnocchi, finished in a Gruyere cream sauce with sage.

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.

Thin-pounded chicken cutlets cook fast, which makes the real work here the pan sauce, butter, garlic, capers, and fresh lemon reduced right in the same skillet.

Sharp cheddar is what separates this from an average broccoli soup, that and blending only part of the broccoli, so you still get texture in every spoonful.

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.

Two ingredients beyond the discard itself, egg and flour, turn into fresh fettuccine with a little more depth of flavor than a standard pasta dough.

An overnight cold ferment is what gives these ciabatta rolls their open, airy crumb and crackling crust, the kind of texture that's hard to get without the long fermentation.

Sourdough starter goes straight into this pizza dough, and the topping combo, pesto, mozzarella, cherry tomatoes, and a ranch drizzle at the end, is a departure from a standard red-sauce pie.

Thin, closely spaced cuts across each potato, without cutting all the way through, are what create the fan. They crisp at every edge while the inside stays soft.

Twine wrapped around proofed dough before baking is the trick that shapes these into little pumpkins, a fun way to dress up a basic sourdough loaf for fall.

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.

Frozen goat cheese gets breaded and fried until the outside turns crisp and the inside stays soft, then finished with a honey drizzle, a five-minute-prep appetizer that disappears fast at parties.

Same shaping method as the mini pumpkin loaves, sized up into bowls, bake them, hollow them out, and they're ready for soup or dip.

Store-bought breadcrumbs are full of ingredients you can't pronounce because they're made to sit on a shelf forever. That's why I created this recipe.

Small sourdough rolls shaped into pumpkins and baked around a cube of Brie, the cheese melts into the crumb as it bakes.

Butterflied chicken breasts stuffed with cream cheese, sun-dried tomato, and asparagus, a low-carb dinner that doesn't skimp on flavor.

Same dough as the hamburger buns, shaped smaller and longer, discard worked in for tang, sturdy enough to hold a hot dog without splitting.