Crust Issues Sourdough Co.

Crust Issues Sourdough Co. Hi, Im Roxanne. Im a Hobby Sourdough Baker and love to geek out over learning all things Sourdough and sharing my knowlege, tips, tricks and recipes.

09/05/2026

Hey Crusties!
It’s been a while since I’ve baked bread, Fall is in the air and I decided it’s time to dust off the dutch oven

08/25/2026

Chocolate Zucchini Sourdough Discard Cake

247g flour
9g baking soda
85g cocoa
200g white sugar
210g brown sugar
225g sourdough discard
240g milk
170g oil
10g vanilla
2c shredded zucchini
270g chocolate chips

Mix dry ingredients
Mix wet ingredients
Combine
Fold in zucchini & chocolate chips

Grease 9x13 pan
Bake 45-60 min at 350°

Mine was closer to 60 minutes - I always check the inner temp to doneness at 200°

Fresh off the griddle and ready for a camping weekend. Sourdough English Muffins are by far my most requested and raved ...
07/24/2026

Fresh off the griddle and ready for a camping weekend. Sourdough English Muffins are by far my most requested and raved about item.

I hope whatever you’re doing this weekend in Maine, you get a chance to soak up what looks to be the most gorgeous weekend of the year!

Summers in Maine are short and weekends like this are worth more than gold. ☀️

Let me know if you want the recipe

06/23/2026

Sourdough Discard Bagels
592 g bread flour
42 g sugar
3 g yeast
12 g salt
200 g sourdough discard
283 g warm water

Combine dry ingredients
Add discard & water
Mix and knead 5 mins
Place in greased bowl and cover.
Let rise till double (1.5-2hrs)
Divide into 8-12 balls
Shape & rest on parchment 20 mins covered
Boil 1 gallon of water wjth a tbsp baking soda and a couple tbsp of sugar or honey
Drop into water bath 15 seconds per side
Egg wash and toppings
Bake at 350° 20 mins
Or 205° internal temp

06/22/2026

Screwed up big time and somehow made my best loaf ever!

06/06/2026

Sourdough English Muffins
Recipe Credit to Bim

I double this recipe for 17 muffins, single recipe makes about 8 depending on size

300g flour
180g warm milk
75g active starter
20g honey
6g salt
1 egg

Mix wet ingredients
Add in dry ingredients
Mix well for 5 mins
Let rest 30 mins
4 rounds of stretch and folds 30 mins apart

Let bulk ferment an additional 2 hours or until almost double

Shape into balls 70-75g each
Use flour, dough will be sticky

Place on parchment lined sheets dusted in cornmeal

Let rise another 2 hours depending on room temperature, they should puff up nicely

Cook on griddle till brown on both sides and 200° internal temp

05/31/2026

Sourdough Discard Molasses Gingerbread Cookies.

Recipe in comments
Watch all the way to the end for my recipe notes

It’s enchiladas night in the neighborhood and Im bringing fresh hand rolled sourdough discard tortillas. I am just elate...
05/30/2026

It’s enchiladas night in the neighborhood and Im bringing fresh hand rolled sourdough discard tortillas. I am just elated to use up an entire cup of discard 😅

05/23/2026

Sourdough baking tip:
Try a second expansion score at 7 minutes into your bake and see if you can maximize your dough expansion allowing for a bigger rise before the heat seals it shut.

This is my whole wheat honey oat loaf. Let me know if you’d like the recipe 👇

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Brewer, ME
04412

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