These are the sourdough baking tools I use every single bake and the real reasons each one earns a spot on my counter.

I do not like bagels. I never have. But I made these for my Uncle Danny and ended up converting myself. A plain sourdough bagel recipe made with an active starter, cold retarded overnight and boiled in maple syrup water. Small batch, big flavor.

If you've been feeding your sourdough starter a 1:1:1 ratio and wondering why your results feel inconsistent, this one's for you. I'm sharing my full feeding routine for Janet, my sourdough starter, including the ratio change that made everything more predictable, the fridge cheat sheet I use every single day, and a few honest tips nobody talks about, like why you don't need to change your jar daily and what I actually do about discard going down the drain.

Soft, chewy, and packed with white chocolate chips and macadamia nuts, these sourdough peanut butter Hawaiian cookies are made with sourdough discard and come out perfectly thick every single time thanks to one simple freezer trick.

Soft, fluffy sourdough Hawaiian rolls with no soggy bottoms - made with sourdough discard and a few simple adjustments that make all the difference. If you have struggled with wet dough, flat rolls, or inconsistent results, this is the version that finally works every single time.

I didn’t plan this… but my starter had other ideas. If you’ve ever gone to bake and realized your “discard” is still active, don’t worry! You don’t have to wait. Here’s how to make it work.

I made these sourdough oatmeal raisin cookies with my granddaughter, and they turned out soft, chewy, and full of flavor. Here’s exactly how to make them using simple ingredients and sourdough discard.

Sourdough cinnamon rolls are softer, more flavorful and easier to make than most people expect. This recipe works with sourdough discard, dairy-free swaps and your actual schedule. Mix the dough the night before, shape when you're ready and bake fresh in the morning. Step-by-step instructions included.