Type what you have

Ingredients

• ✓ sourdough starter
• active dry yeast
• water
• vegetable oil
• all-purpose flour
• salt

Instructions

1. 1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped.

By Jacquelyn Demery

Ingredients

• ✓ sourdough starter
• all-purpose flour
• water
• malt powder
• honey
• bread flour
• water
• malt powder
• bread flour
• water
• gluten
• malt powder
• salt

Instructions

1. 1 To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three.
2. 2 On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
3. 3 At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes.
4. 4 Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
5. 5 Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water.
6. 6 Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!

By Filip

Ingredients

• ✓ sourdough starter
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 Combine sourdough starter, flour, and salt in a bowl. Knead into a soft dough. Let rest for 30 minutes.
3. 3 Form the dough into a circle of your desired thickness and size. Place on a circular oven-safe pan.
4. 4 Bake in the preheated oven until dough looks dry, about 5 minutes. Brush all over with olive oil.

By Lindsey

Ingredients

• ✓ sourdough starter
• egg
• butter
• salt
• milk
• butter

Instructions

1. 1 Whisk together sourdough starter, eggs, melted butter, and salt in a large bowl. Pour in milk and stir until batter reaches a thin, smooth consistency.
2. 2 Heat a nonstick pan over medium-high heat.
3. 3 Melt about 1 teaspoon cold butter in the preheated pan. Pour in 1/4 cup batter and tilt the pan in a circular motion to spread batter over the bottom. Cook until the bottom is light brown, about 2 minutes. Carefully loosen crêpe from the pan, flip, and cook for about 30 seconds more. Transfer to a plate. Repeat with remaining butter and batter.

By Carolyn Meigs

Ingredients

• ✓ sourdough starter
• water
• salt
• bread flour
• yeast

Instructions

1. 1 Add all ingredients in order suggested by your manufacturer.
2. 2 Select white bread setting and push start.

By Jennifer

Ingredients

• ✓ sourdough starter
• egg
• all-purpose flour
• baking soda
• salt
• sugar
• applesauce

Instructions

1. 1 Grease and preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
3. 3 Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.

By Tanaquil

Ingredients

• ✓ sourdough starter
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 Mix starter, flour, olive oil, and salt together in a bowl until mixture forms a ball. Let dough rest for 30 minutes.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Roll out dough on parchment paper or a lightly floured work surface, rotating frequently, until it is the same size as the baking pan. Transfer to the pan.
4. 4 Bake in the preheated oven until pale golden, about 7 minutes.

By tamaraarlene

Ingredients

• ✓ sourdough starter
• egg
• water
• vegetable oil
• nonfat dry milk powder
• white sugar
• baking soda
• salt

Instructions

1. 1 Preheat a griddle to 350 degrees F (175 degrees C). Lightly grease the griddle.
2. 2 Combine sourdough starter, egg, water, and oil in a large bowl; mix well.
3. 3 Combine milk powder, sugar, baking soda, and salt in a separate bowl. Stir milk powder mixture into starter mixture until batter is smooth.
4. 4 Pour batter onto the preheated griddle to form 8 pancakes and cook until the bottoms are golden brown. Flip and continue cooking until the opposite sides are browned.

By AUNTPT

Ingredients

• ✓ sourdough starter
• bread flour
• water
• kosher salt
• rice flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.
3. 3 Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).
4. 4 Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.
5. 5 Generously dust a proofing basket (banneton) with rice flour.
6. 6 Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.
7. 7 Cover and refrigerate for 12 hours to slow the fermentation process.
8. 8 Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
9. 9 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
10. 10 Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.
11. 11 Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.
12. 12 Transfer loaf to a wire rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ sourdough starter
• bread flour
• spelt flour
• olive oil
• sea salt
• water

Instructions

1. 1 Combine bread flour, spelt flour, sourdough starter, oil, and salt in the bowl of stand mixer. Begin to knead using the dough hook. Add water until all the ingredients combine and begin to pull together; you may not need all the water. Knead on low speed for 5 minutes.
2. 2 Fold the dough into a ball. Place inside an air fryer-safe baking dish. Cover with plastic wrap and allow to double in volume, 5 hours to overnight.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C). Remove the plastic wrap and score the loaf.
4. 4 Place the baking dish in the air fryer and cook until loaf is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 190 degrees F (88 degrees C). Allow to cool before slicing.

By Buckwheat Queen

Ingredients

• ✓ sourdough starter
• white whole wheat flour
• baking powder
• baking soda
• salt
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.
3. 3 Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.
4. 4 Bake until golden brown, 12 to 15 minutes.

By Bestfoodist

Ingredients

• ✓ sourdough starter
• bread flour
• water
• vegetable oil
• white sugar
• milk powder
• active dry yeast
• salt

Instructions

1. 1 Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. Mix by hand until flour is incorporated. Transfer to the bowl of a stand mixer fitted with a dough hook. Knead dough for 6 minutes; allow to rest for 6 minutes. Repeat 3 times.
2. 2 Transfer dough to an oiled pan; cover with plastic wrap and let rise until doubled, about 1 hour.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Separate dough into 6 equal rounds; let rest 10 minutes. Roll out each portion to desired crust size.
5. 5 Bake in the preheated oven for 5 to 6 minutes. Cool on a rack; freeze in resealable plastic bags separated by parchment paper.

By CHERRY_MICHAEL

Ingredients

• ✓ sourdough starter
• egg
• vegetable oil
• sugar
• vanilla extract
• salt
• buckwheat flour
• all-purpose flour
• baking soda
• ginger

Instructions

1. 1 In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
2. 2 Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

By Lorna

Ingredients

• ✓ sourdough starter
• all-purpose flour
• baking powder
• salt
• milk
• butter
• egg

Instructions

1. 1 Sift flour, baking powder, and salt together into a medium bowl.
2. 2 Beat egg in a small bowl. Stir in milk and melted butter. Add wet ingredients to dry ingredients; blend briefly. Stir in sourdough starter. Allow to rest while griddle preheats, about 10 minutes.
3. 3 Preheat a griddle to 375 degrees F (190 degrees C).
4. 4 Drop pancake batter onto the hot griddle. Cook until pancakes rise and look a bit dry on top, 2 to 3 minutes. Flip and cook until the other side is golden brown, about 2 minutes.

By gololly

Ingredients

• ✓ sourdough starter
• water
• salt
• bread flour
• cornmeal

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ sourdough starter
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• vanilla extract
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
2. 2 Cream sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.
3. 3 Bake in the preheated oven until edges are golden, 10 to 12 minutes.

By Debbie

Ingredients

• ✓ sourdough starter
• egg
• margarine
• margarine
• all-purpose flour
• raisin
• white sugar
• sugar
• salt
• white sugar
• cinnamon
• milk

Instructions

1. 1 Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
2. 2 Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
3. 3 Mix sugar and cinnamon together in a small bowl.
4. 4 Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake loaf in the preheated oven until golden brown, about 45 minutes.

By kate

Ingredients

• ✓ sourdough starter
• milk
• vinegar
• all-purpose flour
• sugar
• baking powder
• salt
• baking soda
• butter

Instructions

1. 1 Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
2. 2 Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
3. 3 Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
4. 4 Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Melt any remaining butter and brush over biscuits.
7. 7 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

By James Noble

Ingredients

• ✓ sourdough starter
• water
• milk
• olive oil
• sugar
• salt
• bread flour
• vital wheat gluten
• yeast

Instructions

1. 1 Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
2. 2 Turn dough out onto a well floured surface and let rest for 15 minutes.
3. 3 Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
4. 4 Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
5. 5 Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
6. 6 Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

By colleen

Ingredients

• ✓ sourdough starter
• water
• corn oil
• white sugar
• salt
• bread flour

Instructions

1. 1 Mix water, sourdough starter, oil, sugar, and salt together in a large bowl. Sift flour and add to the mixture. Grease or oil dough and place in an oiled bowl; cover and let rise overnight.
2. 2 The next day, grease two 8 x 4-inch loaf pans. Knead dough for 10 minutes; divide in half and place into prepared pans. Allow dough to double in size.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake loaves in the preheated oven until top is golden brown, about 40 to 45 minutes. Carefully tip loaves out of pan onto a work surface and gently tap the bottom of loaf. If it sounds hollow, bread is done.

By Becky Richardson

Ingredients

• ✓ sourdough starter
• rye flour
• bread flour
• water
• water
• rye flour
• bread flour
• salt
• sugar
• olive oil
• caraway seed
• water
• salt

Instructions

1. 1 The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
2. 2 The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
3. 3 Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well-oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow it to rise in a warm spot until doubled.
4. 4 Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow them to rise until doubled in bulk.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Score the tops of the loaves with a serrated knife. Bake in the preheated oven until the crust turns a deep brown and loaves sound hollow when tapped on the bottom, about 40 minutes.
7. 7 Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from the oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10-minute intervals.

By Jack D

Ingredients

• ✓ sourdough starter
• all-purpose flour
• baking powder
• salt
• butter
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a cast-iron skillet.
2. 2 Stir flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter; stir until well combined. Add 1 cup milk; stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
3. 3 Turn dough out onto a lightly floured surface; knead 3 to 4 times. Flatten out to a 1- to 2-inch thickness. Cut out 10 biscuits using a biscuit cutter; place into the prepared skillet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By Rachel Pomerleau Frost

Ingredients

• ✓ sourdough starter
• water
• quinoa
• milk
• honey
• olive oil
• active dry yeast
• salt
• all-purpose flour
• water
• rolled oat

Instructions

1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
3. 3 Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
4. 4 Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.

By Harmonica

Ingredients

• ✓ sourdough starter
• shortening
• white sugar
• egg
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• salt
• water
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
2. 2 Sift together flour, cocoa, baking soda, baking powder, and salt.
3. 3 Cream shortening, sugar, and eggs together in a large bowl. Blend in sourdough starter. Add flour mixture slowly to creamed mixture, beating until smooth. Stir in water and vanilla; mix well. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Sally

Ingredients

• ✓ sourdough starter
• milk
• egg
• butter
• butter
• maple syrup
• chestnut flour
• cinnamon
• baking soda
• milk
• baking powder

Instructions

1. 1 Preheat a waffle iron.
2. 2 Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
3. 3 Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

By Buckwheat Queen

Ingredients

• ✓ sourdough starter
• all-purpose flour
• water
• powdered milk
• butter
• brown sugar
• instant yeast
• salt
• water
• baking soda
• egg
• water
• sea salt
• butter

Instructions

1. 1 Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
2. 2 Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.
3. 3 Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.
4. 4 Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.
5. 5 Preheat the oven to 450 degrees F (230 degrees C).
6. 6 Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.
7. 7 Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.
8. 8 Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.

By JenniferCooks

Ingredients

• ✓ sourdough starter
• water
• active dry yeast
• butter
• sugar
• bread flour
• salt
• cornmeal

Instructions

1. 1 Bring sourdough starter to room temperature.
2. 2 Heat water to 120 degrees F (49 degrees C) to 130 degrees F (54 degrees C) in a saucepan. Transfer to a glass bowl; add yeast. Cover with plastic wrap; let stand about 10 minutes.
3. 3 Stir melted butter and sugar together in a bowl; add to yeast mixture. Stir in starter.
4. 4 Combine 3 cups flour and salt in a large bowl. Slowly add starter mixture; mix well. Stir in 2 cups more flour; turn dough out onto a lightly floured surface. Knead in as much remaining 1 cup flour as possible to create a stiff, smooth dough ball, at least 10 minutes.
5. 5 Place dough ball in a lightly oiled bowl and turn to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled in volume, 45 minutes to 2 hours.
6. 6 Punch down dough and turn out onto a floured surface. Divide and shape into 14 balls; cover and let rise for 30 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Sprinkle cornmeal onto a baking sheet; place dough balls on top.
8. 8 Place baking sheet in the preheated oven; spray oven walls with water one time to create steam. Bake until tops of rolls are golden, 20 to 25 minutes. Cool on a wire rack.

By e_prusia

Ingredients

• ✓ sourdough starter
• all-purpose flour
• white sugar
• baking soda
• salt
• cinnamon
• banana
• sour cream
• egg
• butter
• vanilla extract
• milk
• butter

Instructions

1. 1 Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl.
2. 2 Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain.
3. 3 Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.

By Carolyn Meigs

Ingredients

• ✓ sourdough starter
• egg
• white sugar
• all-purpose flour
• buttermilk
• baking soda
• cooking spray

Instructions

1. 1 Add egg, sugar, sourdough starter, flour, and buttermilk to a large bowl in the order listed. Mix thoroughly before adding baking soda; batter will be light and bubbly. Do not mix again.
2. 2 Heat a lightly greased griddle over medium-high heat.
3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles appear and the edges are slightly dry, 3 to 4 minutes. Flip and cook until pancakes sound hollow when tapped with a spatula, 2 to 3 minutes. Repeat with remaining batter.

By earthmother

Ingredients

• ✓ sourdough starter
• butter
• all-purpose flour
• buttermilk
• honey
• baking powder
• salt
• baking soda
• brown sugar
• cinnamon
• butter
• confectioners' sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Cut the butter and flour for dough together. Add buttermilk, starter, and honey; mix until dough is tight. Cover and let rest for 8 hours, or overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter 2 round baking pans.
3. 3 Add baking powder, salt, and baking soda to the dough. Use your hands to incorporate.
4. 4 Generously flour a countertop so that the dough doesn't stick; generously flour the top of the dough for the same reason. Roll the dough into a 20x12-inch rectangle.
5. 5 Mix brown sugar and cinnamon together. Spread 2 tablespoons melted butter over the dough, avoiding the edges. Spread the cinnamon-sugar mixture over the melted butter. Roll the dough into a log, starting from the bottom. Use a bench scraper or sharp knife to cut the log into 1 1/2-inch segments. Arrange in the prepared baking pans, leaving a little space between each one.
6. 6 Bake in the preheated oven until golden, 35 to 40 minutes.
7. 7 While cinnamon rolls bake, mix confectioners' sugar, butter, milk, and vanilla extract for icing together in a bowl. Top the rolls with your icing right when they come out of the oven.

By Michael Naumann