52 sour dough recipes

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.

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.

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.

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.

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.

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.

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.

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.

Granny's sourdough starter: a four-ingredient old-fashioned starter that uses commercial yeast as a kickstart, then matures into a true wild starter you feed every ten days.

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.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Herman milk sourdough starter: a sweet, milk-based fermented batter that becomes the base for Amish friendship bread, cinnamon coffee cakes, and quick breads. Pass cups along to friends; the starter never runs out.