FARMHOUSE

FAVORITES

Sourdough Recipes
Locally made sourdough starter, with the native
yeasts of the area present, is certainly the thing
a foodie’s dreams are made of. A jar of healthy,
productive starter is teaming with life, as
evidenced by all the bubbles you will see rising
to the surface.

Once you’ve experienced homemade

sourdough baked goods, store bought
breads and pancakes simply don’t cut it.
Sourdough has a depth of flavor that just
can’t be found in something made quickly
with a packet of instant yeast.
 For Starters
INGREDIENTS:
Flour (Whole grain wheat, unbleached all purpose
and einkorn are all great choices.)
Filtered water (I use a Berkey water filter. Get the Berkey
HERE and the filters HERE.)

TOOLS
Glass bowl
(Metal can react with beneficial bacteria and yeasts.)
Wooden spoon
Tea towel
 The Process
On day one, mix one cup of flour and one cup
filtered water. Stir vigorously, making sure to
scrape down the sides and incorporate everything.
Place a clean tea towel over the bowl and set
aside. Allow it to sit for 24 hours.
On day two, discard half of the mixture and
repeat the process. Add one cup flour, one cup
water, stir vigorously and cover.

Why do you have to remove half the mixture? By

day four, you would have sourdough starter
overflowing your bowl. Also, removing half ensures
the right amount of flour and water is feeding the
growing colony of beneficial yeast. If you weren’t
discarding half, the half cup of flour wouldn’t be
enough to feed them on days three and four.

Basically, you would end up with a whole lot of extra

starter by the end of the process and none of it
mature.

Repeat the day two instructions for days three,

four and five.

On days six and seven, do the same but feed it

every 12 hours, instead of every 24. Discard before
each feeding.

By day seven, there should be enough beneficial

bacteria and yeast present to bake sourdough bread
and other fermented sourdough goodies,
 Sourdough Starter
Maintenance
Once your sourdough starter is alive and active,
there will be some maintenance to keep it going for
years and years.

IN THE REFRIGERATOR FOR OCCASIONAL USE

Storing it in the refrigerator slows down the

fermentation process, so one feeding every week or
every other week is sufficient. I usually only use my
starter a couple times per week. If I plan to make
pancakes Saturday morning, for example, I pull my
starter out of the fridge Friday evening and add flour and
water. By Saturday morning, it is bubbly and ready to go.
I remove the two cups starter needed for my pancake
recipe and put the “master starter” back in the fridge.
Since it was fed the day before, it is good to go for
another week, or whenever I need it next.
 ON THE COUNTER FOR DAILY USE
Since the “little guys” in the starter, as my kids like to
call them, are active at room temperature, they will
have to be fed more often if kept in this state.

If you leave your starter out on the counter, you will

need to be adding flour and water everyday. You
will also have to be baking every day to use up all that
starter.

Most people probably won’t use the starter quite so

much, unless you own and operate a bakery. I would
recommend storing it in the refrigerator between uses.
 A CLASS BY LISA BASS OF
FARMHOUSE ON BOONE

Simple Sourdough

In Simple Sourdough, you will:

🍞 Make your own starter that is robust enough to bake your bread. – I’ve had
my master starter for over 12 years and it is still going strong!

🥖 Bake your very first loaves of sourdough bread. My tried-and-tested recipes

will turn out great results for you. Practice makes perfect, and I promise, you’ll
want to eat your experiments!

🍞 Improve your understanding of sourdough and bake better loaves. – Perfect

your rising and proofing, make Instagram-worthy boules, and build your
confidence as a sourdough baker.

🥖 Expand your repertoire with specialty loaves and a variety of flours. – Once
you’ve mastered the basics, you’ll be amazed how versatile sourdough can
really be!

🍞 Download my Complete Recipe Book. It includes every recipe I’ve ever

published for sourdough. That’s over 130 delicious recipes!
Plus, as a Simple Sourdough student, you’ll get access to our private Facebook
group!

In this group, you’ll get hands-on support from me and your fellow bakers. It’s a
place to show your work, encourage others, and get help when you need it.

Simple Sourdough students will also get first access to my new recipes. You’ll
😋
be an official Farmhouse on Boone taste tester! Yum!

Enroll Here!
Sourdough Recipes
WHOLE WHEAT SOURDOUGH BREAD
SOURDOUGH FRENCH TOAST CASSEROLE
SOURDOUGH PANCAKE RECIPE

SOURDOUGH ENGLISH MUFFINS

CINNAMON RAISIN SOURDOUGH BREAD

CINNAMON MAPLE SOURDOUGH APPLE PIE

SOURDOUGH SKILLET
SOURDOUGH CINNAMON ROLLS

SOURDOUGH DINNER ROLLS

SOURDOUGH BLUEBERRY COBBLER

SOURDOUGH FRENCH TOAST
SOURDOUGH CREPES
SOURDOUGH CHICKEN POT PIE
SOURDOUGH PUMPKIN COBBLER

SOURDOUGH BISCUITS
SOURDOUGH WAFFLES

SOURDOUGH PEACH COBBLER

EASY SOURDOUGH PIZZA CRUST

EASY SOURDOUGH DONUTS

BREAKFAST PIZZA WITH SOURDOUGH CRUST

SOURDOUGH GALETTE
SOURDOUGH STRAWBERRY SHORTCAKE
SOURDOUGH HERB AND CHEESE ROLLS
Recipes Continued...
SOURDOUGH CHERRY COBBLER
SOURDOUGH CHEDDAR WAFFLES
SOURDOUGH CHOCOLATE COCONUT SCONES

SOURDOUGH CROUTONS
SOURDOUGH BAGELS

SOURDOUGH PUMPKIN CINNAMON ROLLS

SOURDOUGH LEMON POUND CAKE
SOURDOUGH CHOCOLATE CUPCAKES
 Whole Wheat
Sourdough Bread

INGREDIENTS:

6-7 cups freshly ground flour (900-1050 grams)

1 cup fed sourdough starter (225 grams)
½ cup melted coconut oil (105 grams)
1 tablespoon salt (15 grams)
½ cup honey (168 grams)
1½ cups filtered water (354 grams)
Yields: 2 loaves
 INSTRUCTIONS:
The night before you want to make your bread,
combine the flour, starter, oil, salt, honey and
water in a large bowl. Knead the dough until it
is stretchy. (about 15 minutes) Add just enough
flour so that it pulls away from the sides of the
mixer, or is not sticking to your hands. It will
vary between 6 and 7 cups, depending on the
hydration of the starter and the type of wheat
you use. Add a little more water if it is too dry,
or a little more flour if it is too wet.

Place the dough in a coconut oil greased glass

bowl. Roll the dough around a bit so that the
entire ball is lightly coated with coconut oil.
Cover the dough with a tea towel and let it rise
overnight, or up to 24 hours.

The next day, divide the dough into two even

balls and place each one into a greased loaf
pan. Allow it to double in size in a warm place,
covered with a tea towel. This should take
anywhere from 4-12 hours, depending on how
warm your kitchen is.

Bake the bread for 30-35 minutes at 400

degrees.
Sourdough French
Toast Casserole

INGREDIENTS:
1 loaf homemade sourdough bread
2 cups whole milk
1/2 cup maple syrup or honey
10 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 apples, peeled and chopped
1/2 cup raisins
1/2 cup melted butter
 INSTRUCTIONS:

Preheat the oven to 350 degrees.

Cut the loaf of sourdough bread in one inch cubes

and place in a 9 by 13 glass baking dish.

In a large glass bowl, whisk together the milk,

maple syrup, eggs, cinnamon and vanilla.

Add the chopped apples and raisins to the bread.

Pour the egg mixture over the bread and allow to

stand for 10-15 minutes, or overnight. The goal is to
saturate the bread with the mixture.

Drizzle the melted butter over the top.

Bake for 30 minutes.

This sourdough french toast casserole tastes

delicious drizzled with some real maple syrup or raw
organic honey.
 Our Favorite
Sourdough Pancakes

INGREDIENTS:

2 cups fed sourdough starter

2 eggs
1/4 cup melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
 INSTRUCTIONS:

To ensure the pancakes don’t stick, you will need

to follow two rules.

1) Preheat the skillet before letting the batter hit it.

2) Only flip the pancake one time.

Mix the starter, eggs, coconut oil, honey and salt in

a glass bowl. Add the baking soda last, and watch
the starter foam up. That’s my favorite part.
I like my sourdough pancakes to have that crispy
fried edge. To do this, I start by preheating a
tablespoon of coconut oil in my skillet.

After it is hot enough to produce a sizzle, I pour a

ladle full of batter right onto the hot oil. At this
point, I turn the stove down a bit so that the
pancake has a chance to cook through without
the bottom burning.
Remember that “flip only one time” rule.
After the top is nice and bubbly, give it a little flip.
Allow it to cook another 30 seconds on the other
side.

Repeat. Repeat.

If we plan to add blueberries and chocolate chips,

we like to put them on the uncooked side while
the cakes are cooking. I find that if the chocolate
actually makes contact with the skillet, they tend
to stick. This is why I don’t stir them into the
batter. Same goes for blueberries.
Sourdough English
Muffins

INGREDIENTS:
The night before you want sourdough English
muffins stir in a glass bowl:
2 1/2 cups flour
1 cup water
1/2 cup fed sourdough starter
Cover it with a towel and let it sit at room
temperature for 12- 24 hours. You can get away
with a longer in the cooler months and the
fermentation process can take less time in the
summer.

AFTER IT HAS FERMENTED, ADD TO

THE MIXTURE:
1 tablespoon honey
1 teaspoon salt
1 teaspoon baking soda
 INSTRUCTIONS:
The night before you want sourdough English muffins, stir in a
glass bowl: flour, water, fed sourdough starter.

Cover it with a towel and let it sit at room temperature for 12- 24
hours. You can get away with a longer in the cooler months and
the fermentation process can take less time in the summer if your
house is hot.

After it has fermented, add to the mixture honey, salt, and baking
soda*.

Preheat your cast iron skillet on high and add a little coconut oil.

Mix the ingredients together until they are fully incorporated. You
will probably have to use your hands for this. The dough will be
pretty thick. NOTE: If the dough feels runny, add a bit more flour.
It should be workable, yet not stiff. If the English muffins turn out
flat like pancakes, it is a good indication they need more flour.

Divide the dough in 12 equal parts and drop each portion of

dough into a hot cast iron skillet.

Reduce the heat to low for about 10 minutes so the dough has a
chance to rise.Let them cook until doubled in size. Turn the skillet
up to medium/low and continue to cook until they are browned
slightly on the bottom. Don’t try to flip them until they come up
easily from the pan. The goal is to only flip them one time.

Cook them on the other side until browned. These English

muffins have a tendency to cook on the outside before the inside
is fully done. So, be sure to not turn the skillet up too high. If they
are browned on the outside, but still not done on the inside,
throw them in a 250 to 300 degree oven for 10 minutes or so.
Alternatively, you can put a lid on and allow them to cook on low.

After they are cooked all the way through, slice them open and
enjoy!
 Sourdough Cinnamon
Raisin Bread

INGREDIENTS:

6-7 cups freshly ground flour

1 cup sourdough starter
½ cup melted coconut oil
1 tablespoon salt
½ cup honey
1½ cups filtered water
3 tablespoons cinnamon
2 cups raisins (and 1 cup hot water for soaking)
1/2 cup brown sugar
Yields: 2 loaves
 INSTRUCTIONS:

The night before you want to make your bread combine the
flour, starter, oil, salt, honey and water in a large bowl. Knead
the dough until it is stretchy. (about 15 minutes) I use a mixer
with a dough hook for this. You can knead it by hand, but if
you plan to make bread regularly, a stand mixer is a great
investment for the time it saves. Add just enough flour so
that it pulls away from the sides of the mixer, or is not
sticking to your hands. It will vary between 6 and 7 cups,
depending on the hydration of the starter and the type of
wheat you use. Add a little more water if it is too dry, or flour
if it is too wet.

Divide the dough into two even balls and place each in a
coconut oil greased glass bowl. Roll the dough around a bit
so that the entire ball is lightly coated with coconut oil. Cover
the dough with a beeswax wrap and let it rise overnight, or
about eight hours.
Also, the night before, get the raisins soaking in one cup hot
water.

The next day, roll each ball of dough out until they are about
½” thick, onto a lightly floured work space.

Drain the raisins, and sprinkle each flattened ball of dough

with half of the soaked raisins, cinnamon, and sugar
(optional) evenly into the dough.

Starting from one short side, roll each portion of dough up

tightly, so the raisins are firmly in place on the inside.

Place the dough into a greased loaf pan, and allow it to

double in size. This should take anywhere from 4-8 hours,
depending on how warm your kitchen is.

Bake the bread for 35 minutes at 400 degrees.

 Cinnamon Maple
Sourdough Apple Pie

INGREDIENTS:
SOURDOUGH TOPPING
1.5 cups sourdough starter
3 eggs
2 tablespoons maple syrup
2 teaspoon baking powder
3 tablespoon coconut oil

APPLE PIE FILLING

7 chopped apples
3 tables spoons butter
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup maple syrup
2 tbs einkorn flour
 INSTRUCTIONS:
Preheat oven to 400 degrees.

Peel and dice 7-10 medium apples. Add the

apples and butter to a cast iron skillet. Cook on
medium heat for about 10 minutes, stirring
constantly.

Meanwhile mix up the sourdough topping by

combining all of the ingredients in a separate
bowl.

When the apples in the cast iron skillet are

cooked, but not yet soft, add the 1/2 cup maple
syrup and 2 tablespoons einkorn flour. (You can
also use whole grain wheat flour, or all purpose.)
Cook an additional two minutes, until the apple
juices and syrup have thickened.

Bake for 15 minutes at 400 degrees.

Sourdough Skillet
INGREDIENTS:
SOURDOUGH MIXTURE TO GO ON TOP
In a large bowl mix:
1.5 cups fed sourdough starter
3 eggs,
1 teaspoon salt
1 teaspoon dried herbs (optional)
3 tablespoons butter (or coconut
oil)
2 teaspoons baking powder

FOUR CUPS FILLING

Options for filling could be:
lentils
ground beef
black beans
shredded chicken
onions, peppers, garlic
carrots, potatoes, green beans
zucchini, tomatoes, basil

I could go on and on. The options

are endless. The beautiful thing
about this dish is it is more of a
concept than a recipe.
 INSTRUCTIONS:
Preheat the oven to 400 degrees.
Ideally, if you cooked your filling in the cast iron
skillet, it is already preheated. Preheating is the
best step to take to ensure nothing sticks.

Saute the beef in the cast iron skillet on the

stove. After the beef is completely cooked, place
on a plate and set aside. Then cook the mixed
veggies and cilantro in the cast iron skillet.

While the veggies are cooking on the stove, mix

together the sourdough mixture of sourdough
starter, eggs, salt, basil, butter, and baking
powder.

When the veggies are done cooking, add the

beef back into the cast iron skillet and season
with salt and pepper. Stir to combine the beef
and veggies.

Spread the sourdough mixture over the top of

the veggies and beef and sprinkle with 1.5 cups
grated cheddar cheese.

Bake for 25 minutes, or until bread is cooked

through and golden.
 Sourdough
Cinnamon Rolls

CINNAMON ROLL INGREDIENTS

1/2 cup sourdough starter bubbly and active (113
grams)
1/2 cup water 118 grams
4 cups all-purpose flour 540 grams
1/2 cup melted coconut oil
1/2 cup honey 168 grams
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

CINNAMON SUGAR FILLING

1/2 cup softened butter 114 grams
1 cup brown sugar 200 grams
2 tablespoons cinnamon
 CREAM CHEESE TOPPING
INGREDIENTS
6 oz cream cheese
1/2 cup heavy cream
1/2 cup maple syrup or honey
2 tsp vanilla extract

INSTRUCTIONS:
Step 1: Make The Dough
In a bowl, combine fed sourdough starter, flour, honey, water
and melted coconut oil. Mix together and then form into a ball.
I like to just use my hands. The dough will be very dry at this
point.

Step 2: Cover And Ferment

Place the dough in a greased bowl and cover the dough with
beeswax wraps or plastic wrap. Allow to rest in warm place
overnight or up to 24 hours.

Step 3: Add Remaining Dough Ingredients

Add eggs, baking soda, baking powder and salt to the bowl,
and combine well with your hands. Cover it with a tea towel
and put it in a warm place for about an hour.

.Step 4: Make Filling

In a bowl, combine softened butter, organic brown sugar, and
cinnamon. Stir.

Step 5: Roll Out Dough And Add Cinnamon Sugar

Lightly dust the counter with flour, and roll out the dough to
about 1/4 inch thickness. Add butter and cinnamon-sugar
filling to the dough and spread evenly. Roll the dough up as
tightly as you can. When you get to the end, pull it up as tightly
as you can and pinch the ends into the main roll
.

Step 6: Slice Rolls and Bake

You can do this with thread or dental floss.
I like to start in the middle and make a slice, and then once it is
cut in half I like to cut each half into 6, making 12 total
sourdough cinnamon rolls. Place the rolls into a well-seasoned
14" cast iron skillet. 12" will work also, but you may have a little
dough leftover. Cover them with about 1/2 cup of heavy
whipping cream. Allow this to soak in and rise in a warm spot
for about 1/2 hour to an hour. Bake them in a 375 degree oven
for 15 minutes. Allow them to cool a bit. Now you can just eat
them as they are, or you can make a delicious cream cheese
topping. Why not, right?

Step 7: Optional Cream Cheese Topping In a cast iron skillet

over medium heat, add cream cheese, heavy cream, maple
syrup or honey, and 2 tsp of vanilla extract. Stir until combined.
I like to take my immersion blender to it to get the topping
really smooth. Pour over cinnamon rolls and enjoy.
Sourdough Dinner Rolls

DINNER ROLL INGREDIENTS

1/2 cup fresh sourdough starter

1/4 cup sugar
3/4 cup warm water
1/4 cup melted butter
1/2 tsp sea salt
2-2 1/2 cups all-purpose flour (just enough until it
is coming together)
Egg for egg wash
 INSTRUCTIONS:
In a stand mixer bowl, add ingredients.

Place the bread hook on the stand mixer and place mixing
bowl in the correct position.

Knead on medium for five minutes until the dough becomes

elastic. If you do not have a stand mixer, you can knead it by
hand on a lightly floured surface for ten minutes.

Place in a greased bowl and cover with a towel.

Allow to rise overnight (8-24 hours).

The next day, preheat oven to 350.

Divide the dough into eight equal parts and put in a greased
9×13. Brush top with coconut oil (or melted butter) and allow it
to rise until doubled, approximately one to two hours.

Brush top with egg wash. (optional)

Place the rolls into the oven for about 25 minutes, or until they
start turning golden brown.
 Sourdough
Blueberry Cobbler

BLUEBERRY COBBLER INGREDIENTS

2 cups flour
1/2 cup sourdough starter
1/3 cup melted coconut oil
1/4 cup of honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup cream
1/4 cup organic brown sugar

BLUEBERRY FILLING
4 cups blueberries (fresh or frozen)
1/3 cup honey
1/4 cup all purpose flour
3 tbs butter
 INSTRUCTIONS:
The night before you want to make the cobbler, start making
the cobbler topping. Combine 2 cups of flour with sourdough
starter that is fed and bubbly. Add coconut oil and honey; mix
well.

Cover with a tea towel for 8 to 24 hours.

Preheat oven to 350.

In a cast iron skillet, add 4 cups of blueberries.

Next, add butter, honey, and flour to the blueberries. Place

skillet over low to medium heat and mix until everything is
melted and incorporated.

While the blueberries are heating up, pull out your dough that
has been fermenting. To the dough, add cream, baking soda,
baking powder, organic brown sugar, cinnamon, and salt.
Combine using your hands or a mixer.

Place dough onto a lightly floured surface and pat out until it is
about 1/2 to 3/4 inch thick.
Cut it out like biscuits. Personally, I just use a mason jar as a
biscuit cutter.

Place the biscuits on top of the blueberry mixture, and pop the
whole pan into the oven for about 20 minutes, until the
biscuits start to turn golden brown.

Allow to cool for a few minutes before serving.

Top with whipped cream or ice cream.

 Sourdough
French Toast

FRENCH TOAST INGREDIENTS

2 loaves of sourdough bread

6 eggs
1 cup milk
1/2 cup cream
1/4 cup honey
2 tsp vanilla extract
1/2 tsp salt
1.5 tsp cinnamon
Butter for frying
 INSTRUCTIONS:

First, you want to start off by making two loaves of my whole

wheat sourdough bread.

After the bread has baked, allow it to cool a bit.

In a large bowl, add eggs, milk, cream, honey, salt, and

cinnamon. Mix until completely combined and it is nice and
frothy.

Cut bread into thick slices; I usually cut my bread into one-
inch-thick slices for French toast.

Place bread slices into the egg mixture, and allow to soak for at
least 10 minutes. Yes, ten minutes. The bread will get nice and
saturated, and will almost be falling apart.

While it is soaking, heat up a cast-iron skillet over medium

heat. You don’t want to add the soaked French toast into it
until it is really hot. If you put your soaked bread in the pan
while it’s still cold, it will stick. Also, waiting until it’s hot will
also give the French toast that crispy, fried taste if you add
butter or coconut oil to it. I prefer butter for the flavor.

Add egg-soaked bread to the hot skillet. Allow it to cook for a

few minutes until it becomes caramelized on one side.

Flip and allow it to caramelize on the other side. Then, turn the
heat down to low so it can cook all the way through. This way,
the eggs that are soaked into the bread get cooked, creating a
really nice consistency.

Serve with some butter, maple syrup, fresh berries or jam, and
a dollop of whipped cream.
Sourdough Crepes

CREPES INGREDIENTS
8 eggs
1 cup starter
3 tbs melted butter
1/4 tsp salt
3/4 cup milk

WHIPPED CREAM CHEESE FILLING

INGREDIENTS

4 ounces cream cheese

1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 pint whipping cream
 INSTRUCTIONS:

Preheat cast iron skillet.

Melt butter in one skillet.

Mix together sourdough starter, eggs, milk, and salt.

Add melted butter and mix until smooth.

Pour crepe batter into hot skillets, about a half a cup, and use
spatula to spread out batter into a thin pancake.

Allow to cook until almost completely cooked through, and

then flip. This will help them not break.

Allow to cook for 1-2 more minutes and then place on a plate.

To make the filling, mix together room temperature cream

cheese with maple syrup and vanilla until smooth.

Whip the cream until medium peaks form, and fold it in with
the cream cheese mixture.
Sourdough Pot Pie

POT PIE INGREDIENTS

3 red potatoes - chopped
4 carrots - diced
1/4 cup butter
1 medium onion
4 garlic cloves minced
3 cup of bone broth
4 tbs spoons flour
1 tbs dried or fresh parsley
1 tsp garlic powder
fresh cracked black pepper
1 tsp onion powder
3 tsp of salt - if your broth already contains salt you
may want to use less
1 cup peas - fresh or frozen
4 cups of cooked chicken
1/2 cup heavy cream
SOURDOUGH BISCUIT RECIPE
2 cups flour
1 cup of fed sourdough starter
8 tbs butter
1 tbsp honey
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
 INSTRUCTIONS:

To start the sourdough the night before, chop up cold butter

into chunks and add to a large bowl. Add flour and cut the
butter in.

Add 1 cup of fed sourdough starter and honey. Stir until nicely
incorporated. Place a clean tea towel over bowl and allow to sit
at room temperature at least 8-24 hours.

The next day, add veggies and butter to a cast iron skillet and
saute on medium-low heat for 10 minutes, until they start to
soften.

Add bone broth and flour, dried parsley, garlic powder, and
onion powder. Mix and cover with lid. Allow to cook for 10
minutes.

To the skillet, add peas, pre-cooked chicken, and heavy cream.

While veggies are sauteing, finish making the biscuits by

adding baking soda, baking powder, and salt to the fermented
dough. Mix everything together well. Roll out biscuits onto a
lightly floured surface and cut with biscuit cutter.

Top the veggie mixture with sourdough biscuits and place in a

400 degree oven for about 10-15 minutes, until the biscuits
start turning golden brown.

Allow to cool for a few minutes before serving.

Sourdough Pumpkin
Cobbler

PUMPKIN COBBLER INGREDIENTS

2 cups flour
1/2 cup of sourdough starter
1/3 cup melted coconut oil
1/4 cup honey
1 teaspoon baking soda
1 teaspoon baking powder
1/4 tsp cinnamon
1/2 teaspoon salt
1/2 cup heavy cream
1/4 cup organic brown sugar

PUMPKIN FILLING
2 cups pumpkin puree
3 eggs
1/2 cup coconut or organic brown sugar
1/2 cup milk
4 tablespoons butter or melted coconut oil
2 teaspoons vanilla extract
2 teaspoon pumpkin spice
¼ teaspoon salt
 INSTRUCTIONS:
The night before, stir together flour, sourdough starter, 1/3 cup
melted coconut oil and 1/4 cup honey. Let it sit out for 8-24
hours to reap the sourdough benefits.

Preheat the oven to 350 degrees.

Stir the cobbler filling ingredients together and bake in a

seasoned 12" cast iron skillet for 25 minutes.

To the sourdough mixture from the night before, add: baking

soda, baking powder, cinnamon, salt, cream, and organic
brown sugar. Mix together and roll out on a lightly-floured
surface.

Cut the biscuits out with a biscuit cutter, and press them on
top of the partially-baked pumpkin mixture.

Bake for an additional 20 minutes at 350 degrees.

Allow to cool a bit and serve.

Serve with some homemade ice cream for a dessert, or with

coffee and milk for breakfast.
Sourdough Biscuits

SOURDOUGH BISCUIT INGREDIENTS

8 Tbsp cold butter, cut into chunks

2 cups of flour
1 cup of fed sourdough starter
1 Tbsp sugar
3/4 tsp salt
1 tsp baking powder
2 tsp baking soda
 INSTRUCTIONS:
Chop up cold butter into chunks and add to a large bowl. Add
flour to the butter. Cut butter into flour; I usually just use my
hands to massage the flour and butter together until it starts to
form a ball. Add 1 cup of fed sourdough starter and sugar and
stir until nicely incorporated. Place a clean tea towel over bowl
and allow to sit at room temperature at least 8-24 hours.

The next day, add baking soda, baking powder, and salt to the
fermented dough. Mix everything together well.

Roll out biscuits onto a lightly floured surface and cut. I use the
top of a mason jar.

Place onto a well-seasoned cast iron skillet or a glass baking

dish. This is just like the sourdough peach cobbler recipe.

Bake in a 400 degree oven for 15 -20 minutes.

 Sourdough Waffles

SOURDOUGH WAFFLE INGREDIENTS

2 cups fed sourdough starter

2 eggs
1/4 cup +1 Tbs oil - I used coconut oil
1/2 tsp salt
1 tsp cinnamon
2 Tbs honey
1 tsp of vanilla
1 tsp baking soda
 INSTRUCTIONS:
Preheat cast iron waffle maker.

In a large bowl, add 2 cups of fed sourdough starter, eggs, oil,

salt, cinnamon, honey and vanilla. Mix well.

Add baking soda and stir.

Grease the waffle maker and add a bit of batter to it making

sure not to overfill it. Cook it for 3-4 minutes on one side and
flip.

Cook for another 3-4 minutes on the other side. Open it.

If it is sticking at all or seems uncooked, cook for another

minute or two and try again.
Sourdough Peach Cobbler

SOURDOUGH PEACH COBBLER INGREDIENTS

2 cups flour
1/2 cup sourdough starter
1/3 cup melted coconut oil
1/4 cup of honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup cream
1/4 cup organic brown sugar

PEACH FILLING
10 peeled and chopped peaches
2 tsp cinnamon
2 tbs flour
3 tbs butter
1/3 cup maple syrup, honey, or brown sugar
 INSTRUCTIONS:

Start by soaking the grains the night before. Add to a bowl 2

cups of fresh flour. I like to mill my own.

To the bowl, add sourdough starter, melted coconut oil, and

honey, and mix well.

Let sit covered for 8-24 hours.

After the dough has fermented, preheat oven to 350.

Add 1 tsp baking soda, 1 tsp baking powder, cinnamon, salt,

and cream to the sourdough mixture and combine well.

Add 1/4 cup organic brown sugar and mix.

Peel and chop 10 peaches and add to a large cast iron skillet.

Sprinkle cinnamon, flour, and brown sugar (honey or maple

syrup will also work) over the peaches. Dot with butter.

Place in a 350-degree oven and bake for about 10 minutes,

until the butter is melted.

Meanwhile, turn biscuit dough out on a lightly-floured surface

and roll it out to about a half inch thickness.

Cut out a dozen biscuits using biscuit cutter or the top of a

mason jar.

Pull the peaches out of the oven and give them a good stir to
incorporate the butter and melted sugar. Place the biscuits on
top of the peaches.

Bake for 20 minutes, or until the biscuits start to turn golden in

color.

The peaches will thicken a bit upon standing.

Sourdough Pizza Crust

SOURDOUGH PIZZA CRUST INGREDIENTS

Fed Sourdough Starter

Italian Seasoning
Salt
Olive Oil
 INSTRUCTIONS:

Preheat a pizza stone, or cast iron skillet, on 425 degrees.

When the oven is preheated, and the pans are scorching hot,
take them out of the oven.

Drizzle your baking vessel (stone or skillet) of choice with a little

extra virgin olive oil.

Ladle fed sourdough starter onto the hot pan. Now, this is the
part that will really bother my recipe-lovin, rule-abidin bakers. I
am not going to give you an amount. I can't. You just spread it
out until you have a nice thin layer in the size you want. If you
want to see how this looks, watch the video in the blog post.

Hit it with another drizzle of olive oil.

Sprinkle it with salt and Italian seasoning.

It will already start to bake when it makes contact with the

pan. This is totally good and expected.

Pop it back in the oven, until crispy, and easily pulls up from
the pan. About 10 minutes.
Sourdough Donuts

SOURDOUGH DONUTS INGREDIENTS

INGREDIENTS
1 1/4 cups milk
1/2 cup sugar
1/4 cup butter
4 cups flour
2 eggs
1 cup active sourdough starter
1 teaspoon salt
Oil for frying like coconut, avocado, or lard
GLAZE
1/4 cup butter
2 cups powdered sugar
2 teaspoons vanilla
2-3 tablespoons milk
 INSTRUCTIONS:

In a saucepan, warm milk, sugar and butter over low to dissolve

the sugar and butter.
Add mixture to a mixer with a dough hook, and 2 cups of flour.
I like to do this to make sure the milk mixture has cooled down
enough before adding my starter.
Add starter, eggs, the rest of the flour, and salt. Knead on low
until smooth and elastic. This took about 10 minutes for my
dough to finally come together and pull away from the sides.
Cover with a plastic wrap or beeswax wrap and leave in a
warm place to rise for 5-6 hours.
Place dough in the fridge overnight.
The next morning, roll out on a lightly floured surface to 1/2″
thickness.
Cut the donuts out.
Place donuts on a sheet; cover with a damp tea towel or plastic
wrap for 1.5-2 hours, depending on how warm the house is, to
rise.
Add about 1/2 inch of oil to a cast iron skillet.
Heat the frying oil over medium heat until it sizzles when
something is added.
Fry 2-3 minutes, flip, and fry another 2-3 minutes on the other
side until puffy. Be careful not to overcrowd the pan.
Place on a wire rack over parchment paper to cool a little
before glazing.
Sourdough Breakfast Pizza

BREAKFAST PIZZA INGREDIENTS

Fed sourdough starter

Olive Oil
2 Tomatoes
8 Eggs
12 oz of cheese - I like Mozzarella and Cheddar
2 green onions
1 tsp salt
1/4 cup cooked chopped bacon
 INSTRUCTIONS:

For the crust: Preheat a pizza stone, or cast iron skillet, on 425
degrees. When the oven is preheated, and the pans are
scorching hot, take them out of the oven. Pour sourdough
pizza crust onto a pizza stone or cast iron skillet.

Slice tomatoes really thin and place them on the crust.

Drizzle the pizza with olive oil all over, including the edges, and
sprinkle with salt.

Bake for 15 minutes.

Top with freshly shredded mozzarella and cheddar cheese,

cooked and chopped bacon, eggs (raw cracked on top), salt,
freshly cracked black pepper, and green onions.

Bake for 10 minutes until eggs set.

 Sourdough Galette

SOURDOUGH GALETTE INGREDIENTS

1 pie dough recipe that makes a 9 or 10 inch pie
crust
1⁄2 tbsp olive oil
1 large leek (use white and light green parts)
Unrefined sea salt
4 oz soft goat cheese
6 tbsp heavy cream
Zest from one lemon
1 small sweet potato, thinly sliced
Olive oil to drizzle over potatoes
2 tsp fresh sage
1 tbsp cream for washing the edges of the dough
Garnish:
1 tsp fresh thyme
1 tbsp raw honey, for drizzling over cooked galette
 INSTRUCTIONS:

SOURDOUGH PIE CRUST

In a large bowl or food processor, combine flour and salt.

Work in the butter, being careful to not overmix. The texture should be
like pea-sized bits.
Add in the sourdough starter and honey, then stir until just combined.
Roll into a ball and cover with a towel. Allow to ferment in a warm place
for at least 8 hours and up to 24 hours.
After the dough has fermented, divide into two, roll into balls, and
refrigerate for a few hours.
Place in the fridge to chill until time to roll it out.
Preheat the oven to 400 degrees.

GALETTE

Chop the leeks using only the white and light green parts. Wash in a bowl
of cool water and allow to drain and dry.
In a pan over medium heat, add 1⁄2 tbsp of olive oil and cook the leeks
until they have softened. Season with a pinch of salt.
Transfer to a plate while you prepare the rest of the ingredients.
In a small bowl, stir heavy cream, goat cheese, lemon zest and a pinch of
salt together.
Thinly slice a small, peeled sweet potato and set aside the slices.
On a lightly floured surface, roll out pie dough to roughly a 12-inch circle.
Prepare a sheet tray (with a raised edge) with parchment paper and
arrange the dough carefully on it.
Using the back of a spoon, spread the goat cheese and cream mixture
over the dough, leaving a 1” border.
Top with a thin layer of sweet potato slices and lightly drizzle with olive
oil.
Sprinkle chopped sage evenly over the potato slices and scatter the
cooked leeks over the top. Fold the edges of the dough over the filling.
With a pastry brush, lightly brush the top of the dough with some cream
to achieve browning in the oven.
Bake at 400 degrees for 35-45 minutes, until the crust is golden brown.
When the galette comes out of the oven, drizzle with honey and fresh
thyme. Sprinkle with a bit of coarse salt, if desired.
 Sourdough
Strawberry Shortcake

STRAWBERRY SHORTCAKE INGREDIENTS

3 cups all-purpose flour
2 1⁄2 tsp baking powder
1 tsp baking soda
1 tsp unrefined sea salt
3⁄4 cup very cold butter, cut into pieces
1⁄3 cup cold heavy cream
1⁄2 cup pure maple syrup
1⁄3 cup stirred sourdough starter
1 large egg
2 tsp vanilla extract
Whipped Cream:
2 cups heavy cream
2 tbsp maple syrup (to sweeten)
Fresh Strawberries and Strawberry Sauce
2 cups of strawberries
1 tbsp maple syrup
 INSTRUCTIONS:
SHORTCAKE BISCUITS

Preheat the oven to 375 degrees.

In a medium-sized bowl, stir together flour, baking powder, and
salt until thoroughly combined.
Add cold, diced butter and cut in until mixture is a coarse texture
with pea-sized bits of butter.
In a separate bowl, whisk together heavy cream, egg, sourdough
starter, and maple syrup.
Pour wet ingredients into the flour and butter mixture slowly, then
stir with a fork to bring it together.
Knead the dry bits of flour into the dough a few times.
Using a half-cup measuring cup, pack the dough and then tap out
onto a cookie sheet. Repeat with the rest of the dough.
Using a pastry brush, brush some cream onto the top of the
biscuits and sprinkle generously with a coarse sugar.
Bake for 20-25 minutes until the shortcakes are lightly golden on
the top. Halfway through the bake time, turn the cookie sheet
around in the oven to get an even bake on the biscuits.
Slice biscuits in half horizontally and spoon on the delicious cream
and berries.

STRAWBERRY SAUCE

Simply warm the berries with sweetener in a sauce pan, mashing

down with a wooden spoon until you have a berry sauce.
Simmer the berries for a few minutes, stirring frequently, to
thicken the sauce. Allow to cool before serving.

WHIPPED CREAM

Pour whipping cream and maple syrup into a stand mixer

bowl with a whisk attachment.
Whip until the cream forms stiff peaks.
Herb & Cheese Rolls

HERB AND CHEESE ROLLS INGREDIENTS

SOURDOUGH ROLL DOUGH

1/2 cup fed sourdough starter

1/2 cup water
4 cups flour
1/2 cup melted coconut oil
1 tbsp honey
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

FILLING
1⁄2 cup room temperature butter
1 tbsp finely chopped fresh sage
1 tsp finely chopped fresh rosemary
1 tbsp finely chopped thyme
2 cups of caramelized onion (5-6 medium onions
raw)
2 1⁄2 cups of grated cheddar cheese
 INSTRUCTIONS:
In a bowl, combine fed sourdough starter, flour, honey,
water, and melted coconut oil. Mix together, then form into
a ball.
Place the dough in a greased bowl and cover with beeswax
wraps or plastic wrap.
Allow to rest in a warm place overnight or up to 24 hours.
Add eggs, baking soda, baking powder, and salt to the
bowl, and combine well with your hands.
Cover it with a tea towel and put it in a warm place for
about an hour.
While the dough is rising, thinly slice and caramelize the
onions; this process takes about 45 mins, stirring the onions
occasionally.
In a small bowl, combine room temperature butter and
chopped fresh herbs, stirring well.
Lightly dust the counter with flour, then roll out the dough
to about 1/4 inch thickness.
Add herbed butter to the dough and spread evenly.
Evenly distribute caramelized onions over the dough, then
sprinkle over the 2 1/2 cups of grated cheese.
Roll the dough up as tightly as you can. Pinch the ends into
the main roll.
Slice to make 12-14 sourdough savory rolls.
Place the rolls into a well-seasoned 14″ cast iron skillet.
Sprinkle with some extra chopped thyme.
Allow them to rise in a warm spot for about 1/2 hour to 1
hour while your oven preheats.
Bake them in a 375 degree oven for 20-25 minutes.
Allow them to cool a bit and enjoy!

(Continued on next page)

 INSTRUCTIONS:

TO CARAMELIZE THE ONIONS

Slice 5-6 medium sized onions thinly.

Warm oil and butter in pan on medium high.
Stir to coat onions in the oil. Cook, stirring every few
minutes.
After 15 minutes, sprinkle some salt over the onions (also 1
tsp sugar, if you desire).
Cook for 30 mins to an hour, stirring them every 1-2
minutes.
After the first 20-30 minutes, you may want to lower the
stove top temperature.
Allow to sit and then scrape, let them sit, and then scrape...
until the onions are a rich brown color.
Add balsamic vinegar at the end, if you enjoy the extra
flavor.
 Cherry Cobbler

SOURDOUGH CHERRY COBBLER GREDIENTS

CHERRY FILLING
4 cups pitted cherries
1/3 cup honey
1/4 cup einkorn flour
3 tbsp butter

TOPPING
2 cups flour
1/2 cup sourdough starter
1/3 cup melted coconut oil
1/4 cup of honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup cream
1/4 cup organic brown sugar – you could substitute
coconut sugar, or omit completely it if you are
trying to stay away from sugar.
 INSTRUCTIONS:
The night before, start the cobbler topping so it can
ferment, for the most health benefits.
First, using a grain mill, freshly grind einkorn or wheat
berries into flour. You can also skip this step and just use
store-bought flour.
Place two cups of flour into a bowl and add active
sourdough starter. Active starter is fed and bubbly.
Mix in melted coconut oil and honey; mix well.
Cover with a tea towel for 8 to 24 hours.
The next day, preheat the oven to 350.
To a large cast iron skillet, add four cups of pitted cherries.
Next, sprinkle over einkorn flour, then add butter and honey
to the cherries.
Place the cast iron skillet over low to medium heat and stir
the cherry mixture until everything is melted and
combined.
Uncover the cobbler topping dough and add cream,
baking soda, baking powder, brown sugar (or coconut
sugar), and salt.
Mix, using your hands or a mixer, until well combined.
Lightly flour a clean surface and place dough on top,
patting it out until it is about 1/2 to 3/4 inch thick.
Using a mason jar or biscuit cutter, cut out biscuits until all
the dough is used.
Place the biscuits on top of the cherry filling.
Bake in a pre-heated oven for about 20 minutes, until the
biscuits start to turn golden brown; the filling should be
bubbly.
Sourdough Cheddar Waffles

CHEDDAR WAFFLES INGREDIENTS

2 cups fed sourdough starter
2 eggs
5 Tbsp oil - coconut or avocado oil
1/2 tsp salt
1 cup cheddar cheese -grated
1 tsp baking soda
 INSTRUCTIONS

Feed sourdough starter 4-12 hours before whipping up this

recipe.
Preheat cast iron waffle maker or a plug-in waffle maker.
In a large bowl, mix together fed sourdough starter, eggs,
oil, and salt.
Sprinkle baking soda over batter and stir well.
Add shredded cheese.
Grease the waffle maker and add the amount of batter
suggested by the manufacturer. (Mine takes about one cup
of batter.) Close the lid.
If using a cast iron waffle maker, cook the waffles for 4
minutes on one side and flip and cook another 4-5 minutes
on the other side. If using a standard, plug-in waffle maker,
cook for about 7-8 minutes.
Open it. If it is sticking at all or seems uncooked, cook for
another minute or two and try again.
Chocolate Coconut Scones

SCONES INGREDIENTS

3 3⁄4 cups all-purpose flour

1⁄2 cup unsweetened shredded coconut
2 tbsp baking powder
3 tsp unrefined sea salt
8 oz roughly chopped bittersweet or dark
chocolate (plus 2 tbsp of flour to coat the
chocolate)
1 cup cold butter, diced into 1/2 inch cubes
1 cup heavy whipping cream or cold coconut
cream (from a can)
4 large eggs
3 tbsp maple syrup
1⁄2 cup of sourdough starter

TO TOP THE SCONES:

1 egg, whisked for egg wash
Sprinkle of sugar
 INSTRUCTIONS:

Preheat the oven to 400 degrees F and prepare two cookie

sheets with parchment paper.
Give the chocolate a rough chop, toss it in 2 tbsp of flour to
coat it, and set aside.
In the bowl of a stand mixer with the paddle attachment,
quickly mix together the flour, unsweetened shredded
coconut, baking powder, and salt.
Cut up very cold butter into 1⁄2 inch cubes. I would
recommend putting the butter in the freezer, after cutting
it, for five minutes if you’re not sure if it’s cold enough. Add
the cold butter and run the mixer on low until the butter is
broken down to the size of peas, but no smaller. Be careful
not to overmix at this stage.
In a separate, medium-sized bowl, whisk together the
coconut cream, eggs, maple syrup, and sourdough starter.
Pour the wet ingredients into the dry ingredients until just
combined. Then add the chocolate and stir again. There
may still be some dry flour at the bottom.
Dump the dough out onto a lightly floured cold counter
and knead the dry flour until incorporated, being careful
not to over knead. You want to see bits of unincorporated
butter visible in the dough.
Flour a rolling pin and roll the dough out in a sheet
approximately one inch thick.
Cut the dough with a round cutter sized approximately
three inches across. I used a kitchen glass for this.
You will need to reroll the dough a few times to cut more
scones. Arrange the scones across the two prepared cookie
sheets and brush lightly with whisked egg wash, then
sprinkle generously with sugar.
Bake for 20-22 minutes and switch the sheets in the oven
halfway through the bake time to ensure the scones brown
evenly.
 Sourdough Croutons

CROUTONS INGREDIENTS
1 loaf sourdough bread
1/4 cup olive oil
3 teaspoons herbs de provence or italian
seasoning
1/2 teaspoon salt

INSTRUCTIONS:
The day before, prepare my favorite no-knead sourdough
bread recipe.
Preheat oven to 350 degrees. Line a baking sheet with
parchment paper.
Cut bread into 3/4 inch cubes and place into a large bowl.
Drizzle with olive oil and sprinkle with salt and spices.
Toss well to combine all the ingredients and evenly coat
the bread cubes with oil.
Spread evenly on the parchment lined baking sheet.
Bake for 15-20 minutes. The edges should start to turn a
little golden.

Allow to cool completely and then enjoy.

Sourdough Bagels

BAGELS INGREDIENTS

½ cup sourdough starter

1 cup water
2 tablespoons honey or maple syrup
2 teaspoons salt
4 cups unbleached all purpose flour

FOR BOILING THE BAGELS

2 quarts water
1 tablespoon baking soda
1 tablespoon sugar for boiling
 INSTRUCTIONS:
Add sourdough starter, water, honey, salt, and two cups
flour to a stand mixer.

Mix until it comes together, about 10 minutes on low speed.

The dough will be really stiff and difficult to incorporate.

Add remaining flour, half a cup at a time. Use a dough hook

and knead until it is smooth and pliable.

Cover dough with wet tea towel, plastic wrap, or beeswax

wrap and allow to ferment for 8 to 12 hours.

After fermentation, divide into 8 equal pieces.

Roll the dough into balls, flatten them down a bit, and
poke a hole in the middle with your finger. Stretch the hole
a bit to widen.

Cover with a tea towel and allow the dough to rise in a

warm spot for 1-4 hours or until puffy.

Preheat oven to 425 degrees.

Bring a large pot of water to a boil and add the baking soda
and sugar.

Using a slotted spoon, gently add bagels to the water and

boil for one minute, flip, then boil for another minute.

Shake off excess water and dip into desired toppings

(optional).

Place boiled bagels on parchment-lined baking sheet.

Bake for 20-25 minutes, or until golden on top.

Pumpkin Cinnamon Rolls

INGREDIENTS:
NIGHT BEFORE:
1/2 cup fed sourdough starter
1/2 cup water
4 1/4 cups unbleached all purpose flour
1/2 cup melted coconut oil
1/2 cup pumpkin puree
1 tbs pumpkin spice
1/2 cup honey

NEXT DAY:
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

CINNAMON FILLING:
1/2 cup softened butter
1/4 cup pumpkin puree
1 cup organic brown sugar
1 Tbs cinnamon
1 tbs pumpkin spice
Top with before baking:
1/2 cup heavy whipping cream
 CREAM CHEESE TOPPING:
6 oz cream cheese
1/2 cup heavy cream
1/2 cup maple syrup or honey
2 tsp vanilla extract

INSTRUCTIONS:

In a bowl, combine fed sourdough starter, flour, honey,

pureed pumpkin, water, pumpkin spice, and melted
coconut oil.

Mix together and form into a ball.

Place the dough in a greased bowl and cover the dough

with beeswax wraps or plastic wrap allowing it to rest in a
warm place overnight for 8-24 hours.

THE NEXT DAY

Preheat oven to 375 degrees.

Place the fermented dough into a stand mixer and add

eggs, baking soda, baking powder and salt. Mix until
combined.

In a bowl, combine melted butter, organic brown sugar,

pumpkin puree and pumpkin spice. Stir until smooth.

Lightly dust the counter with flour, and roll out the dough
to about 1/4 inch thickness.

Spread pumpkin sugar mixture all over the rolled out

dough, and top with toasted walnuts (optional).

Roll the dough up as tightly as you can. When you get to

the end, pull it up as tightly as you can and pinch the ends
into the main roll.
Slice to make 12-14 total sourdough cinnamon rolls.

Place the rolls into a seasoned 14″ cast iron skillet or a

baking dish.

Pour heavy cream over top of the rolls, then place in the
oven to bake.

Bake them for 20-25 minutes or until the rolls are lightly
browned and the dough is cooked through.

Allow them to cool a bit.

MAKE CREAM CHEESE TOPPING

In a stand mixer, add softened cream cheese, heavy cream,

maple syrup or honey, and 2 tsp of vanilla extract.
Stir until combined.

Pour over cinnamon rolls and enjoy.

Lemon Pound Cake

INGREDIENTS:
DRY INGREDIENTS:
2 1⁄4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

WET INGREDIENTS:
1⁄2 cup butter (room temp)
1⁄4 cup brown sugar (tightly packed)
2 large eggs (room temp)
1 cup full fat yogurt (room temp)
1/2 cup maple syrup (room temp)
1⁄2 cup sourdough starter
Zest from 3 lemons
1⁄2 cup +2 tbsp of lemon juice

LEMON ICING:
1 cup icing sugar
1 tbsp lemon juice
 INSTRUCTIONS

Preheat the oven to 350 degrees.

Lightly grease a 9×5 loaf pan with butter.

Combine flour, baking soda, baking powder, and salt well in a

medium-sized bowl.

Cream butter and brown sugar for 3-5 minutes with an electric
mixer until light and fluffy.

Beat in room temperature eggs one at a time.

Once eggs are combined, add room temperature maple syrup,

yogurt, stirred sourdough starter, lemon zest, and lemon juice.

Fold in dry ingredients a bit at a time until just incorporated.

Pour into a greased pan and bake for 60 to 65 minutes. Test

bread at 55 minutes with a toothpick or cake tester.

Allow to cool completely in the loaf pan for one hour.

While it is cooling, create the glaze by whisking together the

lemon juice and powdered sugar.

Once the loaf is cooled, drizzle the lemon glaze over the top of
the loaf and enjoy!
Chocolate Cupcakes

INGREDIENTS:
2 cups flour
1/2 cup coconut oil
1/2 cup sourdough starter
1 cup water
2 eggs
2 cups sucanat or rapadura (regular sugar would
also work)
1 tsp salt
1 tsp finely ground coffee (optional)
2 tsp vanilla
3/4 cup cocoa
1 cup whole milk
2 tsp baking soda

FROSTING
1/2 cup butter, room temp
8 ounces cream cheese, room temp
2 tsp vanilla
1/4 tsp salt
4 cups powdered sugar
 INSTRUCTIONS

In a bowl, mix together the following ingredients just until

combined: flour, sourdough starter, coconut oil, and water.
Cover with a towel or plastic wrap and allow to sit overnight or
up to 24 hours.

THE NEXT DAY

Preheat the oven to 350º F.

In a large bowl, mix together sucanat or rapadura, salt, and

finely ground coffee (optional).

To the dry ingredients, add eggs, vanilla, cocoa powder, and

whole milk.

Next, add the sourdough mixture into the egg, sugar, and milk
mixture. Whisk to incorporate until smooth.

Lastly, sprinkle in baking soda and mix well.

Grease or line muffin tin, then add equal amounts of

sourdough cupcake batter to each well.

Bake for 15-20 minutes, until a toothpick inserted comes out

clean.

Remove from the oven. Allow to cool for about 10 minutes,

then remove the cupcakes and allow them to cool completely
before frosting.
 MAKE THE CREAM CHEESE FROSTING:

In a large bowl or stand mixer, add room temperature

butter and cream cheese.

Cream together with a whisk attachment until well

combined.

Add vanilla and salt.

On slow speed, slowly add powdered sugar.

Once the sugar is added, turn speed to medium and allow

the frosting to become nice and fluffy.

Place into a bag for piping and pipe onto the cupcakes.

Decorate with chocolate chips, sprinkles, strawberries, etc.

 Thank You
Thanks for reading. I hope you enjoy these
farmhouse favorites as much as our family does!

Looking for all of my favorite sourdough

recipes in one place? My new book, Daily
Sourdough is just that! Order yours today.