11 leaven recipes

Homemade naan with a yogurt-leavened dough, no yeast required. Cooked on a cast-iron skillet then finished under the broiler for charred spots and puffed bubbles. Makes 9 pieces.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Whole wheat bread baked in the bread machine with applesauce for moisture and instant potato flakes for tenderness. A soft, high-fiber loaf with no added fat or oil.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

Vegetarian penne pasta with fresh Roma tomato sauce, broccoli, zucchini, sugar snap peas, carrots, and Parmesan. A colorful one-pot weeknight dinner.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.

Heavenly cream cake built from a store-bought angel food cake split into three layers, filled with vanilla pudding, and draped in a quick homemade chocolate sauce that pools on the plate.

Soft chocolate oatmeal cookies made with cocoa, yogurt, and chocolate extract instead of butter. Low-fat, slightly puffy, and rich in chocolate flavor without the guilt.

Frozen angel food cake layered with frozen yogurt and frosted in whipped topping, then garnished with fresh fruit. A light, easy ice-cream-style cake you can customize to any yogurt flavor.

Chocolate banana creme log with sliced banana layered with sweetened ricotta, drizzled with chocolate syrup, and topped with shredded coconut. A no-bake single-serving dessert in 10 minutes.