Type what you have

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
• 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
• all-purpose flour
• water
• butter
• sugar
• salt
• oil
• butter
• egg

Instructions

1. 1 Combine 2 cups flour, water, sourdough starter, 3 tablespoons butter, sugar, and salt in a bowl; mix into a stiff dough. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.
2. 2 Place dough in a large, oiled bowl and turn to coat all sides. Cover the bowl with a clean towel. Leave to ferment at room temperature 8 hours to overnight.
3. 3 Turn dough out onto a liberally floured surface; knead at least 10 minutes, adding remaining 1/2 cup flour or more as needed. The dough should be very smooth and elastic when done.
4. 4 Grease a loaf pan with 1 teaspoon butter. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in volume, 4 to 12 hours depending on temperature.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Brush top of loaf with beaten egg. Cut a 1/4-inch slash, lengthwise, down center using a sharp knife.
7. 7 Bake in the preheated oven until an instant-read thermometer inserted into center reads at least 180 degrees F (82 degrees C), 25 to 30 minutes.
8. 8 Turn loaf out onto a wire rack; cool completely before slicing.

By Eric Carroll

Ingredients

• ✓ sourdough starter
• water
• egg
• butter
• salt
• all-purpose flour
• orange zest
• lemon zest
• vanilla extract
• white sugar
• white sugar
• egg
• active dry yeast
• water
• rum
• pineapple
• cherry
• raisin
• water
• all-purpose flour

Instructions

1. 1 The day before baking, mix flour, cold water, and sourdough starter together in a bowl. Cover and leave out at room temperature, 8 hours to overnight.
2. 2 At the same time, combine raisins, cherries, and pineapple in a separate bowl. Stir in rum. Let fruit soak, tossing occasionally, 8 hours to overnight.
3. 3 Pour warm water into large bowl of a stand mixer fitted with a dough hook attachment. Add yeast and let dissolve for 10 minutes. Add eggs, 1/3 cup plus 2 tablespoons sugar, vanilla extract, orange zest, and lemon zest. Whisk together. Scoop in the panettone starter. Add flour and salt.
4. 4 Knead until dough is very smooth and elastic, about 10 minutes. Stop and scrape down the sides if needed. Add butter; knead until butter is completely mixed in and dough is soft and somewhat sticky, about 5 minutes. Transfer to your work surface.
5. 5 Toss and fold your dough into a rough ball shape using wet fingers and a bench scraper. Transfer dough back to the bowl. Cover and let rise until doubled, about 3 hours.
6. 6 Transfer dough back to your work surface and shape into a rough ball. Place into a resealable plastic bag. Refrigerate, 8 hours to overnight.
7. 7 Remove dough from the bag and press out into a flat rectangle. Sprinkle with flour and roll out to at least 1/2-inch thickness. Spread the dried fruit all over the surface. Roll dough up into a log, sealing in the fruit. Roll both ends of the log toward the middle and smooth it over into a ball.
8. 8 Place dough ball into a short, wide paper panettone mold. Cover with plastic wrap and let rise until dough is at least 2/3 of the way up the sides, 3 to 4 hours.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Mix egg and water together and brush mixture on top of the panettone. Cut 2 slits crosswise on top.
11. 11 Bake in the preheated oven until beautifully browned, 40 to 45 minutes. Poke 2 skewers through either side of the panettone and flip it over into a panettone hole or a Dutch oven. Let cool upside-down for 2 hours.
12. 12 Pull out the skewers and slice into pieces.

By John Mitzewich

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
• 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
• 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
• 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
• 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
• 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
• milk
• all-purpose flour
• sugar
• baking soda
• salt
• all-purpose flour
• cornmeal

Instructions

1. 1 Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
2. 2 Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
3. 3 Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
4. 4 Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
5. 5 Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

By mekebby

Ingredients

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

Instructions

1. 1 Combine sourdough starter and yogurt in a bowl; stir in flour and brown sugar, stirring continuously until well combined. Cover batter; rest in the refrigerator, 8 hours to overnight.
2. 2 Preheat a waffle iron according to manufacturer's instructions.
3. 3 Beat egg in a large bowl; add melted butter and vanilla extract. Stir in baking soda and salt. Add sourdough mixture; stir until batter is well combined.
4. 4 Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

By Diana71

Ingredients

• ✓ sourdough starter
• white sugar
• water
• active dry yeast
• all-purpose flour
• salt
• egg
• cooking spray

Instructions

1. 1 Mix 2 tablespoons sugar with warm water until dissolved. Add yeast and let sit until foamy, 5 to 10 minutes.
2. 2 Meanwhile, mix together remaining 1 tablespoon sugar, flour, and salt in a large bowl. Combine sourdough starter and egg yolk in a separate bowl. Whisk egg white lightly in a small bowl and reserve in the refrigerator.
3. 3 Pour yeast and sourdough mixtures over flour mixture. Mix with a wooden spoon until dough starts to form. Turn out onto a work surface and knead into a smooth ball.
4. 4 Spray the inside of the bowl with cooking spray. Return dough to the bowl and cover with a cloth. Let rise for 1 hour.
5. 5 Punch down dough and divide into 12 portions. Roll out into small balls; shape into 3- to 4-inch-long sticks. Divide breadsticks between 2 greased or nonstick pans. Cover with cloths and let rest for 45 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until light brown, 15 to 20 minutes. Remove 1 pan at a time and brush tops with beaten egg white. Continue baking until medium brown, 5 to 10 minutes more.

By Devils Cook

Ingredients

• ✓ sourdough starter
• active dry yeast
• wheat germ
• sugar
• salt
• bread flour
• margarine
• milk
• cornmeal

Instructions

1. 1 Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
2. 2 Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

By Warren Wickland

Ingredients

• ✓ sourdough starter
• all-purpose flour
• water
• vegetable oil
• egg
• white sugar
• salt
• water
• baking soda

Instructions

1. 1 Mix flour, 1 1/2 cups water, and sourdough starter together in a large bowl to make batter; cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
2. 2 Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
3. 3 Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
4. 4 Preheat a waffle iron according to the manufacturer's instructions.
5. 5 Pour about 1/3 cup batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Continue making waffles until all remaining batter is used.

By Sam Nemati

Ingredients

• ✓ sourdough starter
• milk
• egg
• vegetable oil
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sourdough starter, milk, egg, and oil in a bowl,
3. 3 Whisk flour, sugar, baking powder, baking soda, and salt together in a separate bowl.
4. 4 Stir in sourdough starter mixture until just combined; some lumps are okay.
5. 5 Lightly coat a griddle with cooking spray; heat over medium-high heat. Drop batter by ¼ cupfuls, in batches, onto hot griddle. Cook until bubbles form and edges are dry, about 2 minutes.
6. 6 Flip and cook until golden brown, 2 to 3 minutes more. Repeat with remaining batter.

By e_prusia

Ingredients

• ✓ sourdough starter
• all-purpose flour
• baking soda
• salt
• baking powder
• egg
• margarine
• sugar
• cinnamon
• raisin
• walnut

Instructions

1. 1 In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended.
2. 2 Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth.
3. 3 Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired.
4. 4 Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1-inch slices and place in an ungreased, 11x14 inch cake pan. Allow rolls rise to double their size.
5. 5 Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.

By Debbie

Ingredients

• ✓ sourdough starter
• bread flour
• sugar
• salt
• active dry yeast
• milk
• margarine
• egg
• water
• onion

Instructions

1. 1 Combine 1 cup flour, sugar, salt, and yeast in a large bowl. Add warm milk and margarine. Stir in starter. Mix in remaining 3 3/4 cups flour gradually; you may need to add more flour depending on the climate.
2. 2 Turn dough out onto a floured surface and knead for 8 to 10 minutes. Place dough into a greased bowl, turn once to oil surface, and cover. Allow to rise until doubled in volume, about 1 hour.
3. 3 Punch down dough; cover and let rest for 15 minutes. Divide dough in half and shape into 2 loaves. Place loaves on a greased baking pan. Allow to rise until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C)
5. 5 Stir together egg and water in a small bowl until well combined. Brush over the tops of loaves, then sprinkle with onion.
6. 6 Bake in the preheated oven until loaves are golden brown and cooked through, about 30 minutes. An instant-read thermometer inserted into the center of a loaf should read 190 degrees F (88 degrees C).

By Donna

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
2. 2 Mix flour, sourdough starter, sugar, oil, eggs, baking powder, vanilla, and salt together in a bowl. Stir in chopped walnuts. Stir in baking soda and pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.

By Sally

Ingredients

• ✓ sourdough starter
• all-purpose flour
• buckwheat flour
• milk
• egg
• butter
• baking powder
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
2. 2 Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

By nch

Ingredients

• ✓ sourdough starter
• cooking spray
• all-purpose flour
• sugar
• oil
• baking powder
• salt
• cinnamon
• brown sugar
• butter
• cinnamon
• butter
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan.
3. 3 Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
5. 5 Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.

By Jonna

Ingredients

• ✓ sourdough starter
• all-purpose flour
• milk
• white sugar
• instant yeast
• butter
• egg
• salt
• butter
• brown sugar
• cinnamon
• confectioners' sugar
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 To make the rolls: Combine 1 cup flour, starter, milk, white sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand until spongy and bubbling, about 5 minutes.
3. 3 Add 1/2 cup butter, egg, and salt; stir to combine. Beat in remaining 3 cups flour, 1 cup at at time, until a soft, slightly sticky dough forms.
4. 4 Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.
5. 5 Place in a greased bowl. Cover with plastic wrap; let rise until doubled in volume, about 1 hour.
6. 6 Punch down dough and turn onto the floured surface. Roll into a square 1/4- to 1/3-inch thick.
7. 7 Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Tightly roll up dough; pinch seam together.
8. 8 Trim edges and cut log into 8 equal pieces using a sharp knife. Grease a 9x13-inch baking pan.
9. 9 Place rolls in the prepared pan. Cover with plastic wrap; let rise until not quite doubled in volume, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C).
10. 10 Bake in the preheated oven until golden brown, about 35 minutes. Cool for 20 minutes before frosting.
11. 11 To make the frosting: Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until frosting smooth and fluffy.
12. 12 Top cooled rolls with frosting.

By kristi

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
2. 2 Combine blueberries and 2 teaspoons flour; toss to coat and set aside.
3. 3 Combine 1 cup flour, baking soda, ½ teaspoon cinnamon, and salt in a bowl; set aside. Whisk sourdough starter, ¼ cup sugar, ¼ cup butter, egg, and vanilla extract together in a separate bowl until no streaks appear.
4. 4 Add flour mixture to sourdough mixture, stirring until well combined (batter will be thick). Fold blueberries into batter.
5. 5 Divide batter among the prepared muffin cups.
6. 6 Combine ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon in a bowl with a fork until crumbly; sprinkle over muffins.
7. 7 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into centers comes out clean, 20 to 22 minutes. Cool in the tin for 10 minutes; transfer muffins to a wire rack to cool completely.

By Bren

Ingredients

• ✓ sourdough starter
• sugar
• self-rising flour
• salt
• cinnamon
• vegetable oil
• egg
• raisin
• date
• walnut
• honey
• brown sugar
• flour
• cinnamon
• walnut
• butter
• confectioners' sugar
• butter
• milk

Instructions

1. 1 To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
3. 3 Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
4. 4 Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
5. 5 To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
6. 6 To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.

By Autumn

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
• 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
• 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