411 sour dough recipes

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Hot baked sourdough bread bowl stuffed with cream cheese, sour cream, dried beef, cheddar, and a kick of hot sauce. Wrap in foil, bake, and tear into it with friends.

Sourdough starter using buttermilk shortcuts the wild yeast game by seeding flour and water with cultured buttermilk. Bubbly, tangy starter ready in 3 to 5 days for breads and pancakes.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Sourdough steak uses tangy sourdough starter as a wet dip before dredging round steak in seasoned flour for a crispy, pan-fried crust. A frontier-style take on chicken fried steak.

Sourdough buns using both starter and active dry yeast for a tangy flavor with a reliable rise. Butter-dipped and baked until golden.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

Sourdough doughnuts with buttermilk and nutmeg, deep-fried and rolled in sugar. A tangy, old-fashioned Montana ranch recipe that puts your sourdough starter to work.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Jim's sourdough biscuits start with a bubbly starter sponge, then get dipped in bacon grease and crowded into the pan so they bake up tall, soft-sided, and pull-apart tender with real sourdough tang.

Sourdough bagels made with sourdough starter, boiled then baked for a chewy, tangy crust. Homemade bagels with that classic dense crumb and golden, crusty exterior.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Light-as-air sourdough chiffon cake with a subtle tang from sourdough starter, brightened by lemon juice and vanilla. Baked in a tube pan for sky-high lift and a cloud-soft crumb.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.

Overnight sourdough cornmeal cakes griddled to crispy-edged breakfast glory. Mix the batter before bed, let it rise, and cook on a hot griddle come morning. Six ingredients, zero fuss.