84 sour dough recipes

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Learn how to make a sourdough starter with this simple recipe that's easy to understand.

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

Microwave ham and cheddar melt on toasted sourdough with hot pepper jelly. A sweet-spicy lunchbox sandwich that melts in one minute, packed separately with crunchy coleslaw on the side.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Spicy red chili sourdough biscuits with cheddar cheese, chili powder, red pepper flakes, and dried chilies. A tangy, fiery twist on classic drop biscuits.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Grilled ham and Swiss sandwich loaded with sweet caramelized onions, tart Granny Smith apple, and a brush of Dijon glaze on crusty sourdough. The contrast of sharp cheese, salty ham, and crisp apple makes every bite layered.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.

Open-faced Santa Fe chicken avocado melt with cilantro-lime mayo, sliced chicken, ripe avocado, and Lorraine cheese broiled on toasted sourdough. A 15-minute lunch built for leftover roast chicken.

Very tasty. An excellent way to make and serve grilled cheese sandwiches.