Category
Recipes
Every recipe here has been baked in a real home kitchen. Weights are in grams; timing notes assume an honest 72°F kitchen.
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56 posts
Sourdough Discard Chocolate Chip Cookies: Tangy, Tender, Better
Chocolate chip cookies enriched with sourdough discard — chewier, more complex, and significantly better than the original.
Margaret Cole · 5 min read
Sourdough Discard Pie Crust: Flaky, Tender, Easy
A flaky, all-butter pie crust enriched with sourdough discard. Better than any pie crust recipe you've used.
Bella Constantin · 4 min read
Overnight Sourdough Cinnamon Rolls for Christmas Morning
Soft, gooey, cinnamon rolls that you assemble the night before and bake fresh in the morning. Christmas morning perfect.
Margaret Cole · 6 min read
10 Quickest Sourdough Discard Recipes (Each Under 30 Minutes)
Got discard? These 10 recipes use it up in 30 minutes or less. Perfect for busy weeknights.
Diana Khoury · 5 min read
Sourdough as a Holiday Gift: Ideas and Packaging
A loaf of homemade sourdough is one of the most thoughtful gifts you can give. Here's how to package it beautifully.
Bella Constantin · 5 min read
Fall Sourdough: Pumpkin, Apple, Maple, and Other Seasonal Bakes
Six fall-flavored sourdough recipes that celebrate autumn — pumpkin, apple cider, maple, pecan, cranberry, and more.
Margaret Cole · 6 min read
Sourdough Around the World: 10 Regional Bread Traditions
Sourdough exists in dozens of cultural traditions. Here are 10 fascinating regional sourdough breads from around the world.
Charlotte Bishop · 6 min read
Sourdough and Cheese Pairings: A Practical Guide
Different sourdoughs pair with different cheeses. Here's how to match bread style to cheese for the best cheese board.
Sofia Marchetti · 5 min read
10 Sourdough and Soup Pairings That Work Every Time
Sourdough is the perfect soup partner. Here are 10 specific pairings — from tomato bisque to French onion — that are dependable wins.
Olivia Brand · 6 min read
How to Reheat Leftover Pizza (Sourdough or Otherwise)
Microwaved pizza is sad. Here are 5 better ways to reheat leftover pizza so it tastes nearly fresh.
Tony Caruso · 5 min read
Sourdough Sticky Buns with Pecans and Caramel
Pull-apart sticky buns made with sourdough — buttery, gooey, nutty, and dramatically better than store-bought.
Bella Constantin · 5 min read
Sourdough Honey Oat Loaf: Soft, Sweet, and Sliceable
A soft sandwich loaf with honey and oats, perfect for toast, sandwiches, and the occasional peanut butter snack.
Lisa Hartwell · 5 min read
Sourdough Monkey Bread: A Cinnamon Pull-Apart Treat
A pull-apart cinnamon sugar bread made with sourdough. The crowd-pleaser to make for brunch or holiday mornings.
Margaret Cole · 5 min read
Sourdough Bagels vs. Sourdough Pretzels: What's the Difference?
Both are boiled-then-baked breads with sourdough. But they're very different in technique, dough, and result. Here's the comparison.
Pete Kowalski · 5 min read
Mediterranean Sourdough: Olive Oil, Olives, and Herbs
A bread that captures Mediterranean flavors — fruity olive oil, briny olives, and fresh herbs in every bite.
Sofia Marchetti · 4 min read
Sourdough Discard Banana Bread: Tender, Moist, Slightly Tangy
Sourdough discard transforms banana bread — more flavorful, more tender, longer-keeping. Here's the recipe.
Bella Constantin · 5 min read
Sourdough Discard Waffles: Crispy, Tender, Ferment-Overnight
An overnight sourdough discard waffle batter that produces the crispest, most tender waffles you've ever made.
Maria Esposito · 5 min read
The Best Sourdough Discard Pancake Recipe
Light, fluffy, slightly tangy pancakes from sourdough discard. The Saturday morning recipe to memorize.
Margaret Cole · 5 min read
Same-Day Sourdough Discard Pizza Dough
Got discard and a craving for pizza tonight? Here's a recipe that goes from mix to slice in under 4 hours.
Tony Caruso · 4 min read
Baking with Spelt: A Complete Guide for Sourdough Bakers
Spelt is the underrated ancient grain. Here's how to use it in sourdough — sometimes alone, sometimes blended.
Charlotte Bishop · 5 min read
Sourdough Discard Pasta: Tender, Tangy, and Delicious
Adding sourdough discard to pasta dough makes pasta with depth, tenderness, and a slight tang you can't get any other way.
Sofia Marchetti · 5 min read
Overnight Cold-Fermented Sourdough Pizza Dough
The single best change you can make to your homemade pizza: ferment the dough overnight in the fridge. Here's how.
Tony Caruso · 5 min read
Sourdough with Leftover Cooked Rice, Quinoa, and Grains
Got leftover rice or quinoa from dinner? Add it to bread for moisture, flavor, and a way to reduce food waste.
Maya Patel · 5 min read
Sourdough Without Eggs or Dairy: A Vegan Baker's Guide
Most sourdough is naturally vegan. For the recipes that aren't, here are simple substitutions that work.
Emma Cole · 5 min read
Soft Pretzel Bites with Sourdough: The Perfect Party Snack
Bite-sized soft pretzels with sourdough flavor — perfect for parties, game day, or weeknight snacks with mustard.
Hans Müller · 3 min read
Sourdough Bagels at Home: A Step-by-Step Guide
Chewy, crusty, dense-crumbed bagels with sourdough flavor. The full method, including the boil and the bake.
Pete Kowalski · 4 min read
Sourdough Discard Crackers: Five Recipes Worth Saving
Sourdough discard makes incredible crackers. Five proven recipes — savory, sweet, herby, cheesy, and seeded.
Lisa Hartwell · 4 min read
Adding Seeds and Grains to Sourdough: Methods and Recipes
Sunflower seeds, pumpkin seeds, sesame, flax, oats — how to add them to sourdough so they enhance without disrupting.
Charlotte Bishop · 4 min read
Sourdough Flour Blends: 8 Combinations Worth Trying
Mixing flours opens up flavors you can't get from any single bag. Eight blends that work, with notes on each.
Diana Khoury · 4 min read
Sourdough Deep Dish Pizza: The Chicago-Style at Home
A buttery, flaky deep dish crust made with sourdough. Layered with sausage, cheese, and chunky tomato — the real Chicago experience.
Pete Kowalski · 3 min read
Neapolitan vs. New York vs. Roman Sourdough Pizza: The Differences
Three pizza styles, three doughs, three approaches. Which sourdough pizza style suits your oven and taste?
Sofia Marchetti · 3 min read
Sourdough Stuffing: The Best Thanksgiving Side Dish
Why sourdough makes the best Thanksgiving stuffing — and a recipe with the right balance of crust, custard, and herb.
Olivia Brand · 3 min read
Sourdough Bread Pudding: Day-Old Loaf, Brand New Dessert
The best use for stale sourdough — a custardy, golden bread pudding that's better than the sum of its parts.
Margaret Cole · 3 min read
Sourdough Bread Bowls for Soup and Chowder
Crusty round loaves hollowed out for serving soup. The signature San Francisco sourdough bread bowl, made at home.
Lisa Hartwell · 3 min read
Sourdough Hamburger Buns That Don't Fall Apart
Soft, structured burger buns with sourdough flavor that hold up to juicy patties without disintegrating.
Sam Ellsworth · 3 min read
Sourdough Brioche: Buttery, Rich, and Naturally Leavened
An enriched, buttery sourdough brioche made entirely with starter — no commercial yeast. Perfect for French toast or burger buns.
Pierre Lambert · 3 min read
Sourdough Pretzels: Soft, Chewy, and Bakery-Style
Bakery-quality soft pretzels with sourdough flavor. The lye dip (or baking soda alternative) gives the deep mahogany color.
Hans Müller · 3 min read
Sourdough Ciabatta: The Holey Italian Loaf at Home
An open-crumb ciabatta with crackly crust, made with a long sourdough biga. Easier than it looks if you don't fight the dough.
Tony Caruso · 3 min read
Sourdough Tortillas: Soft, Pliable, and Worth the Effort
Make 24 tortillas in an afternoon and freeze them. Sourdough discard makes them flavorful and longer-keeping.
Rosa Marquez · 3 min read
Sourdough Naan: Soft, Charred, and Better Than Restaurant
Restaurant-quality naan made with sourdough, cooked in a screaming-hot cast iron skillet on your stovetop.
Maya Patel · 3 min read
Sourdough Pita Bread: Pillowy Pockets Every Time
A high-heat pita that puffs into a pocket, leavened with sourdough discard or active starter. Easy weeknight bread.
Diana Khoury · 3 min read
The Basic Country Loaf: A Recipe Worth Mastering
One recipe, baked carefully, teaches more than ten recipes baked carelessly. Here it is.
SourdoughAI Editorial · 3 min read
Sourdough Focaccia: The Easiest Way to Use Discard
Forgiving, fast, beautiful — focaccia is the bread that teaches you sourdough has range.
Maria Esposito · 3 min read
Sourdough Bagels at Home
Boiled, baked, and chewy — real bagels are simpler than they look.
Tony Caruso · 3 min read
Real Sourdough Rye Bread
Dense, dark, and complex — a different bread entirely. The full method for 100% rye sourdough.
Hans Müller · 3 min read
Sourdough English Muffins
Cooked on a griddle, full of nooks and crannies, and the best use of leftover discard.
Maria Esposito · 2 min read
Sourdough Cinnamon Rolls
Soft, swirled, and tangy — overnight cold proof makes morning baking actually possible.
Charlotte Bishop · 2 min read
Sourdough Baguettes at Home
Crisp, crackly, hollow — bakery-quality baguettes are achievable in a home oven, with the right technique.
Pierre Lambert · 3 min read
The Soft Sourdough Sandwich Loaf
Tight crumb, tall pan loaf, sliceable — the sourdough that goes in lunch boxes.
SourdoughAI Editorial · 2 min read
Sourdough Pancakes and Waffles
The single best use of leftover starter — fluffy, tangy, and ready in 15 minutes.
Maria Esposito · 3 min read
Sourdough Discard Recipes: Zero-Waste Baking
Pancakes, crackers, muffins, pizza — practical recipes that turn discard into the best part of your week.
Maria Esposito · 2 min read
Mastering Sourdough Pizza Dough
A long, cold ferment turns sourdough into the best pizza you've ever made at home.
Tony Caruso · 2 min read
Gluten-Free Sourdough: Real Bread, No Wheat
It's possible. It's hard. It needs a different starter, different flours, and different expectations — but the bread is real.
Maya Patel · 2 min read
Enriched Sourdough: Adding Fats, Eggs, and Sugar
Brioche-style sourdough, sweet breads, holiday loaves — how to enrich without killing fermentation.
Charlotte Bishop · 2 min read
Multi-Grain Sourdough: Texture and Nutrition
Seeds, grains, and nuts add character — but they fight your dough. How to add them well.
Olivia Brand · 2 min read
Inclusions: Nuts, Seeds, and Dried Fruits
When and how to add olives, walnuts, raisins, cheese, and herbs without ruining your dough.
Zoe Whitfield · 3 min read