Type what you have

Ingredients

• ✓ sourdough starter
• bread flour
• salt
• cream of tartar
• baking soda
• white sugar
• apple pie spice
• butter
• milk
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, salt, cream of tartar, baking soda, sugar, and apple pie spice together in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Add sourdough starter and mix by hand to form a soft dough.
3. 3 Turn dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the prepared baking sheet about 1 inch apart. Repeat with the remaining pieces of dough. Brush the tops of scones with milk and sprinkle with coarse sugar.
4. 4 Bake until scones begin to turn golden, 12 to 15 minutes.

By HARDINGAGGIES

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
• 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
• 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
• 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
• 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

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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