These Easy Sourdough Discard Crackers are the best! They’re so simple and super adaptable, as well as flaky and crisp. I like to make them with different flours and seasonings each time. They’re a quick way to be creative AND use up a lot of leftover sourdough starter!
This Semi-Rye Sandwich Sourdough is squishy. I don’t know if that’s the perfect word for it. But when you press on the loaf, it squishes down and puffs back up. The crumb is like a soft, tender sponge. But it’s not dry like a sponge at all. It’s actually very hydrated. It’s such a good texture – I highly, highly recommend tasting it yourself. Because clearly, I’m describing it very awkwardly.
What better way is there to celebrate Lunar New Year than with some baked Sourdough Red Bean Buns? Of course, I had to make Red Bean Buns with only sourdough as the leavening agent…because I love a challenge. And don’t worry, the buns don’t have any sour flavor from the sourdough. They’re super delicious.
These Vegan Sourdough Squash Cinnamon Buns are so fun. There’s butternut squash in them! The cinnamon filling is to die for! They’re vegan! The dough rises overnight! These are simply a lovely treat in the morning.
I really wanted to make a seasonal showstopper this year for the holiday season. When I first made this and took it out of the oven, I was like YES. This Vegan Cranberry Coconut Sourdough Babka is lofty. It’s the perfect showstopper because not only does it show off a gorgeous dark red swirl – it has so much height!
I love these buns. I imagine eating them on a snowy night, when the glimmer of Christmas lights faintly glows through the window and my dog pushes her face through the front door, sprinting on white, snowy paws. Mmm, my mouth goes as it devours another bite, falling devout to the tangy, sweet, nutty taste of Cranberry Pecan Sourdough Buns.