250 ale recipes

Homemade squid ink pasta made from scratch with just flour, eggs, olive oil, and squid ink. The dough kneads up jet-black, elastic, and silky, ready to cut into any shape you like.

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Honey bran muffins made in the microwave with All-Bran cereal, buttermilk, and honey. Keep the batter in the fridge and microwave fresh muffins in under 3 minutes anytime.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Wild yeast sourdough starter made with just milk and unbleached flour. A 2-ingredient no-yeast method that captures natural bacteria over several days for homemade sourdough bread.

This basic recipe requires a carefully scalded container.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Old-fashioned milk-and-flour sourdough starter with no commercial yeast. Two ingredients capture wild bacteria for tangy bread. Patience required.

Milk-based sourdough starter using just flour and warm milk. A two-ingredient pioneer-style starter that ferments into a tangy base for biscuits, pancakes, and rustic loaves.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Homemade green pasta dough made with spinach, eggs, and olive oil. A classic Italian spinach pasta from scratch that rolls thin and cooks tender with a vibrant green color.