Everything Sourdough

03/10/2026

If you haven’t made sourdough scones you are missing out. My recipe for scones is not only easy but it’s the most delicious, not too sweet breakfast or tea treat!

Sourdough Apple Cinnamon Scone Recipe

Ingredients
* 318g (2 cups) all-purpose flour (want a more rustic scone, swap 1 cup of fresh-milled flour for the all-purpose flour)
* 110g (1/2 cup) granulated sugar
* 3g (1/2 tsp) salt
* 2g (1/2 tsp) baking soda
* 2g (1/2 tsp) cream of tarter
*4g (2 tsp) cinnamon
* 57g (1/2 stick) unsalted butter, cold and cut into small pieces
* 80-100g (1 cup) apple, diced fine (approx 1/2 large apple, any variety)
* 1 large egg
* 1/2 cup half and half or heavy cream
*50g (1/4 cup) sourdough starter discard, cold from the fridge
*1 tsp vanilla

Topping (optional)
* 30g (2 TBSP) half and half or heavy cream
* cinnamon sugar (1/4 cup brown sugar and 1g (1/2 tsp) cinnamon)

Instructions
In a medium size mixing bowl, combine flour, sugar, salt, baking soda, cream of tarter and cinnamon and whisk together.

Cut the butter into the flour mixture using a pastry cutter or fork until the mixture comes together in pea size crumbs. Add apples to the mixture and stir by hand.

In a separate bowl, whisk the egg, cream and vanilla until smooth. Add to the dry ingredients and use a fork to gently mix. The dough may be crumbly, resist the urge to add more liquid.

Dump the dough onto a parchment lined baking sheet and use your hands to press and shape the dough into an 8” disc. (Use flour as needed to help keep it from sticking). Be careful not to over handle your dough, over-handling will make a tough, dense scone.

Cut the dough into 8 wedges using a bench scraper or a large knife leaving a little space in between each wedge. Place the baking sheet in the fridge to chill for at least 30 minutes. This is an important step so your butter melts into your scone and not out of it!

When ready to bake, preheat the oven to 425°F. Brush the top of the scones with cream and sprinkle with cinnamon sugar. Bake for 18-20 minutes or until the scones are golden brown. Enjoy!

29/09/2026

Sourdough Pumpkin-shaped Bread Recipe and Step-by-step Tutorial

Here’s what you need to make this adorable pumpkin-shaped bread: a 9-10” bowl or banneton, kitchen twine, a lame, parchment paper and a Dutch oven.

Watch my reel for a visual tutorial. And, a printed version of this recipe and instructions is available in my Etsy Shop. Link 🔗 in bio.

Ingredients
50g (~generous 1/4 cup) active starter
375g (1 1/2 cups + 1 TBSP) water (reduce to 350g in high humidity areas)
340g (2 1/4 cups + 1 TBSP) bread flour
100g (3/4 cup) whole wheat flour
60g (1/3 cup) All purpose flour
10g salt

Instructions
Combine starter, water; add dry ingredients. Combine first with a fork or dough whisk and then by hand or using a dough scraper into a shaggy dough.

Autolyse for one hour, stretch and fold once around the bowl to make a more smooth dough and proof all day or overnight.

Turn out onto floured board, stipple with your fingers to de-gas, let rest for 10-15 minutes.

Shape into a boule and put in a tea towel/flour lined 9-10” bowl or prepared banneton. Proof in the refrigerator, 12-24 hrs is best.

Cut 3 or 4 lengths of kitchen twine that will fit around the boule with enough to easily tie a knot.

Lay the twine over your bread in the banneton or bowl in a cross pattern. Then place parchment on top and flip over.

Pull strings up to top center and tie and knot each piece of twine at the top making sure each of the 6 or 8 sections is even/equal. Don’t tie them too tight.

Score each section and bake on parchment paper in a cold Dutch oven.

Preheat 475°F
Bake at 475°F for 26 minutes, covered
450°F for 20 minutes, uncovered
450°F for 3-5 minutes with bread directly on oven rack

28/09/2026

28/09/2026

®️Sourdough Pumpkin-shaped Bread Recipe 🎃 👇🏻

How cute is this! Here’s what you need to make this adorable pumpkin-shaped bread: a 9-10” bowl or banneton, kitchen twine, a lame, parchment paper and a Dutch oven.

Ingredients
50g (~generous 1/4 cup) active starter
375g (1 1/2 cups + 1 TBSP) water (reduce to 350g in high humidity areas)
340g (2 1/4 cups + 1 TBSP) bread flour
100g (3/4 cup) whole wheat flour
60g (1/3 cup) All purpose flour
10g salt

Instructions
Combine starter, water; add dry ingredients. Combine first with a fork or dough whisk and then by hand or using a dough scraper into a shaggy dough.

Autolyse for one hour, stretch and fold once around the bowl to make a more smooth dough and proof all day or overnight.

Turn out onto floured board, stipple with your fingers to de-gas, let rest for 10-15 minutes.

Shape into a boule and put in a tea towel/flour lined 9-10” bowl or prepared banneton. Proof in the refrigerator, 12-24 hrs is best.

Cut 3 or 4 lengths of kitchen twine that will fit around the boule with enough to easily tie a knot.

Lay the twine over your bread in the banneton or bowl in a cross pattern. Then place parchment on top and flip over.

Pull strings up to top center and tie and knot each piece of twine at the top making sure each of the 6 or 8 sections is even/equal. Don’t tie them too tight.

Score each section and bake on parchment paper in a cold Dutch oven.

Preheat oven to 475°F
Bake at 475°F for 26 minutes, covered
450°F for 20 minutes, uncovered
450°F for 3-5 minutes with bread directly on oven rack

27/09/2026

This is a perfect salad for entertaining this fall season! Just assemble the salad and make the maple c***r dressing ahead so all you have to do is toss and serve.

No measuring needed, scale this recipe to as much or as little as you need!

Harvest Spinach Salad with Apples, Pecans and Feta cheese

Ingredients
* Spinach, baby, washed and dried
* 1-2 apples, thinly sliced (honey crisp or Fuji are perfect in this salad)
* Pecans, toasted and roughly chopped
* Feta cheese, crumbled
* Red onion or shallot, very thinly sliced
* Sourdough croutons, of course!
* Bacon, crumbled (optional)

Maple C***r Vinaigrette
* 1/2 cup olive oil
* 1/4 cup apple c***r vinegar
* 2 TBSP pure maple syrup
* 2 tsp dijon mustard
* 1/4 tsp salt
* 1/4 tsp freshly ground black pepper

Combine dressing ingredients in a bowl or canning jar and whisk or shake well to combine. Make sure you mix well again just before adding to the salad.

Arrange salad ingredients in a large salad bowl.

Just before serving, drizzle Drizzle with dressing and toss to coat. You may have some dressing leftover depending on the size of your salad.

Enjoy!

Note: the vinaigrette recipe can be halved or doubled depending on the quantity of salad you are making. Save the unused vinaigrette in a mason jar or other container in the refrigerator.

25/09/2026

Not an oatmeal cookie and not a chocolate chip cookie… these are the best cookies you will ever make and eat!

Sourdough Cowboy Cookie Recipe aka The BEST Chocolate Chip Cookies ever!

Ingredients:
* 187g (1 1/2 cups) all-purpose flour
* 1 tsp baking soda
* 1/2 tsp salt
* 226g (1 cup) unsalted butter, room temperature
* 200g (1 cup) light or dark brown sugar, packed
* 200g (1 cup) granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* 100g (1/2 cup) of sourdough starter, active or discard, room temperature
* ~270g (3 cups) old-fashioned whole rolled oats
* 64g (1/2 cup) pecans, roughly chopped 
* 340g (~2 cups) semi-sweet chocolate chips
* 60g (3/4 cup) sweetened shredded coconut (optional)

Instructions
In a medium size bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 3-5 minutes, until light and fluffy.

Add vanilla extract, then eggs one at a time, beating well after each addition. Scrape down the sides of your bowl as needed. Add sourdough starter and mix until completely incorporated. 

Add the flour ingredients and continue mixing on low speed until just combined. Add the the oats, nuts, chocolate chips and coconut and mix until combined. Don’t be tempted to over-mix your dough at this stage! 

Cover the cookie dough tightly and refrigerate for at least 1 hour. You can long ferment your dough in the fridge for up to 48 hours. 

Preheat the oven to 350°F (180°C). Grease or line two large baking sheets with parchment paper or silicone baking mats and set aside.

Once the dough is chilled, remove from the refrigerator and scoop in 1-1.5 tablespoon amounts (42-43g are the perfect size cookie) onto the prepared baking sheets and gently press down to flatten.

Bake for 18-20 minutes until the cookies are light golden brown and the tops are set. Remove from the oven and let cool completely on the baking sheets. Enjoy!

22/09/2026

This is the perfect soft and hearty sourdough sandwich bread. The addition of whole wheat and whole grain oats makes this a healthier choice!

Sourdough Oat and Maple Bread Recipe

Ingredients
Oat soak:
* 100g (1 cup) rolled oats
* 105g (1/2 cup) water, room temperature

Dough:
* 150g (3/4 cup) active sourdough starter
* 230g (1 cup) buttermilk (can also use milk or non-dairy milk)
* 80g (1/4 cup) maple syrup
* 14g (1 TBSP) olive oil
* 100g (1/2 cup) whole wheat flour
* 300g (2 1/4 cups) bread flour
10g (1 1/2 tsp) salt

Instructions
Combine oats and water in a small bowl, stir and set aside.

In a large bowl or the bowl of a stand mixer, combine starter, buttermilk, maple syrup and oil, mix until incorporated.

Add flour and salt and combine just until you have a shaggy dough.

Cover the bowl and let autolyse (rest) for 30-60 minutes.

Add the oat and water soaker mixture and mix to incorporate fully. If doing my hand, this can take a few minutes.

Cover and let bulk ferment all day or overnight.

Turn dough out onto a lightly-floured surface and dimple the dough to remove any large air bubbles. Gently stretch dough it to a rough rectangle shape. The short side should be about the width of the long side of your pan.

Roll the dough starting with one of the ends until you have a log. Pinch the seams closed.

Grease a 9 x 5” loaf pan and transfer the rolled dough seam side down. Cover lightly with plastic wrap or a reusable bowl cover and allow to proof for about one hour. You should see a visible rise to the dough during this time.

Preheat your oven to 425ºF. Bake for 10 minutes then reduce the temperature to 400ºF. Bake for 15 minutes, rotate pan and tent with foil. Bake 18-20 more minutes or until the loaf is golden brown or the loaf registers 190ºF.

Let cool in pan for 10 minutes, then transfer to a wire rack, cool and enjoy!

20/09/2026

Not ready for pumpkin spice? This cake has all the flavors of fall…in one big beautiful cake! 🍏 🍎

Sourdough Apple C***r Donut Cake

Ingredients
Cake topping:
50g (1/4 cup) sugar
1/2 tsp cinnamon
1/2 tsp apple pie spice (don’t have this, you can make your own)
57g (1/4 cup) unsalted butter or coconut oil, melted

Cake:
430g (3 cups) all-purpose flour
4g (1 1/2 tsp) baking powder
3g (1/2 tsp) baking soda
5g (1/2 tsp) salt
2g (1 1/2 tsp) ground cinnamon 
4g (3 tsp) apple pie spice
195g (1 cup) sugar 
100g (1/2 cup) brown sugar, packed 
215g (1 cup) unsweetened applesauce, any style
195g (1 cup) apple c***r
3 eggs 
1/2 cup neutral vegetable oil, avocado, canola
100g (1/2 cup) sourdough starter, active or discard, room temperature 
4g (2 tsp) vanilla extract 

Instructions
Preheat your oven to 350°F.

Prepare your Bundt pan by spraying with a non-sticking cooking spray, coconut oil or butter. Coat lightly with flour. Dump out any excess flour. Set aside.

Combine 50g (1/4 cup) sugar and 1/2 tsp cinnamon and 1/2 tsp apple pie spice in a small bowl. Set aside.

In a large bowl, whisk together the dry ingredients, flour, baking powder, baking soda, salt, cinnamon and apple pie spice.

In a large bowl or the bowl of a stand mixer, whisk or beat until well combined sugar, brown sugar, applesauce, apple c***r, eggs, oil, sourdough starter and vanilla extract. 

Add the dry ingredients to the wet ingredients and mix by hand or on low speed until just combined. Don’t be tempted to over mix your batter! Note: you can long ferment your batter in the fridge at this point. Bring to room temperature before baking. 

Pour the batter into your prepared Bundt pan. Smooth and even out your batter if needed.

Bake in your preheated oven for 45-55 minutes or until a toothpick or skewer comes out clean.

Let the baked cake cool for 10 minutes and then invert the cake onto a wire rack, plate or serving platter.

Brush the warm cake with melted butter or coconut oil and sprinkle with the cinnamon sugar. Let the cake cool completely before cutting and serving. Enjoy!

16/09/2026

Come and join us this Saturday at Ladera Garden and Gifts in Belmont, CA and support local makers and bakers!

📅 Saturday, September 19th
📍 2029 Ralston Avenue, Belmont, CA
⏰ 9am-1pm

I’ll be there with lots of sourdough bread and other goodies!

So many amazing vendors will be there!

Come and join us this Saturday at Ladera Garden and Gifts in Belmont, CA and support local makers and bakers!

📅 Saturday, September 19th
📍 2029 Ralston Avenue, Belmont, CA
⏰ 9am-1pm

I’ll be there with lots of sourdough bread and other goodies!

So many amazing vendors will be there! To name a few…
Rustic Nosh
Kitchen Table Travel Co
saltaircellars
After-School Snack Attack
La Maja Empanada
Small Batch Jam Co.

Check out the post for a full list!

25/08/2026

Have these partially baked crusts on hand in your freezer for an easy week night dinner!

This is my usual pizza recipe but to keep these par-baked crusts from being too chewy, I’ve added some olive oil to the dough and used all-purpose flour!

Sourdough Par-baked Pizza Crust Recipe

* 100g (1/2 cup) active sourdough starter
* 375g (1 1/2 cups) water, room temperature
*20g (2 1/2 TBSP) olive oil
* 500g (4 cups + 2 TBSP) all-purpose flour
* 10g salt (~ 2 tsp)

Combine starter and water.

Add flour and salt to starter, water and olive oil a day combine until you have a shaggy dough. I start mixing with a fork and then finish with my hands.

Cover the bowl with a damp tea towel and let rest (autolyse) for one hour.

Do one set of stretch and folds to make a more smooth dough. Cover with a damp tea towel and let bulk rise overnight.

After bulk fermentation turn the dough out on a lightly-floured surface. Dimple the dough to de-gas and divide and then shape into 4 (245g each) or 2 (490g) equal size balls. Generously flour your dough.

Let shaped dough rest for 10-15 minutes and then place dough on your lightly greased perforated pizza pan(s) or large sheet pan and stretch on the pan into a 8-10” or 12-14” circle. (Note, this is a sticky dough, use flour as needed.) If dough retracts let dough rest for 15 minutes or as needed to allow stretching.

Bake in a preheated 500°F oven for 6-8 minutes or until the sides are puffy and the dough just starts to brown. Remove from the oven and put on a cooling rack.

Cool plain crusts, wrap them well or place in an airtight container. Store at room temperature for 2 or 3 days, refrigerate for up to 5 days or freeze for up to 1 month.

From the fridge or freezer. Preheat your oven to 500°F. Let crusts come to room temperature and top with your favorite toppings. Place them on your pizza pan and bake for 6-8 minutes, or until the crust is golden brown and the filling bubbly. Enjoy!