90 sour dough recipes

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Sourdough white bread baked in the bread machine using an active starter, bread flour, milk powder, applesauce, and a small boost of commercial yeast. Tangy sourdough flavor without hand-shaping or long proofing.

Honeymoon sourdough biscuits use just four ingredients: active sourdough starter, biscuit mix, baking powder, and oil. Tangy tender crumb, ready in 30 minutes. A clever shortcut for sourdough fans on a busy morning.

Vegan whole wheat sourdough waffles made with soy milk and active sourdough starter. Overnight ferment for tangy flavor and a crisp, airy texture. Dairy-free and egg-free.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

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.

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.

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

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.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

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.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

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.