170 tarter recipes

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

Create sourdough starter from scratch using skim milk, then bake tangy loaves with Butter Buds for low-fat flavor. Complete starter and bread recipe.

Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Traditional Irish soda scones made with buttermilk, baking soda, and cream of tartar. Tender, biscuit-style scones with a soft crumb, ready in under 40 minutes. No yeast needed.

Sourdough whole wheat pancakes with tangy fermented starter and honey-sweetened nutty flour. A great use for sourdough discard, with a feathery rise from last-minute baking soda.

Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.

Norwegian sandbakkels rolled-out sugar cookies with a buttery, sandy crumb. A traditional Scandinavian holiday cookie that bakes up crisp and tender.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

Star sugar cookies with butter, both granulated and powdered sugar, plus cream of tartar for that signature soft chew. Roll, cut, and decorate or bake as flattened balls.

Honey and cream griddle scones, an old-fashioned Welsh-style bakestone scone cooked on the stovetop, not baked. Whole wheat dough sweetened with honey and made tender with sour cream.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.