| Recipe | Description |
|---|
| Artisan - High Hydration Loaves | Mix two or three loaves by hand or mix 4-6 loaves in the mixer. This has large air pockets with a moist crumb and a crispy crust. |
| Artisan - Whole Wheat | Slow risen crispy crust round loaves with a satisfying chew and a rich nutty flavor. |
| Bagels | Not as hard as they sound. Makes 20 full size bagels or nearly 40 - 3 oz bagels which bake on two baking sheets. |
| Biscuits | Make these as cinnamon sugar rolls! Or make them big squares for egg sandwiches. |
| Biscuits - for biscuits and gravy | Makes 16 large square biscuits or 32 triangles. |
| Bread Basket Rolls | Easy to handle dough. Nothing fancy, just good rolls! |
| Chocolate Cake | We'll see! Making 1 9x13 cake, but I'm pretty sure I'll soon want to double this recipe. |
| Chocolate Focaccia | Like a bready brownie with a nice chew. |
| Ciabatta - slow rising | Made without any commercial yeast, these loaves are full of flavor. |
| Ciabatta Rolls | White flour with a crusty exterior but soft inside. Perfect for Hot melty sandwiches. |
| Cinnamon Bread | A thick rich raisin and cinnamon swirl amid whole wheat bread! |
| Cinnamon Rolls | This is my choice cinnamon roll recipe, currently. Light enough, not too sweet, balanced for all my cinnamon roll aficionados. I am making 24 individual rolls in large muffin papers, but baked on the 2/3 sheet pan. |
| Elephant Ears | Sourdough version so it is packed with flavor and fried in coconut oil it is healthy enough to eat lots! |
| Everyday Loaves - Crusty Artisan | Basic recipe is 4 loaves - 96 oz dough. BUT also included is 5 larger loaves - 144 oz - 9 lb dough. Baked in perforated french bread pans, 4 or 5 loaves in one baking! OR baked as rounds on the stone, or back of baking sheet. |
| Everyday Loaves - Softer texture French | Taken from the Everyday loaves, Everyday good simple bread. I added all-purpose flour and it changed the texture more than I expected. These are lighter with less 'chew'. |
| Flatbread | Simple mix without a long rise. Quickly and easily baked on a stone. Makes 10 flatbreads. |
| Focaccia - Also for sheet pan pizza | Rise overnight and use the next day. |
| Fry Bread - Quick | Quick to mix and quick to fry. Makes great sandwiches. This sourdough version is still under trial! |
| Hamburger Buns | Can use commercial yeast, or not if your starter is very active. These are light but will lick up all the juices from your patty. |
| Hot Dog Buns/Hoagie Rolls | Using commercial yeast, these are fluffy so the hot dog sinks into the bun properly! Sourdough is added for flavor. |
| Mom's really big pancakes | This is an overnight sourdough recipe which makes thinner pancakes which are spongy and springy. I make them in a 12 inch carbon-steel pan so they are big! |
| Mother Starter | This is a stiff starter. It is a 1:3 ratio, starter to flour. It has the same feel as a final dough. I find it easy to use and especially easy to keep in the fridge.This is 70% hydration. Also I use half all purpose white flour and half whole wheat bread flour. |
| Muffins or Coffee Cake | Use your extra mother starter in this quick mix bread. This recipe does not use an overnight ferment. |
| Muffins or Coffee Cake - Overnight | This recipe uses an overnight (or 8 hour) ferment. |
| Multigrain Artisan | Two loaves, no commercial yeast. |
| Pizza | Mix it in the morning and use it for dinner! Yet still has great sourdough taste. |
| Pizza - Cheesy Skillet Pan Pizza | Uses your sourdough starter, even older tired starter. Mixes by hand in a bowl, in case I already have dough in the mixer and extra starter on hand. |
| Pumpkin Loaf | An artisan style pumpkin bread. Not as pumpkin tasting as a quick bread, but will bring a smile and satisfied sigh in the fall! |
| Rye - Basic Rye | Try it with all sorts of sandwiches! If you don't put in the caraway seeds it is a mild rich loaf. |
| Rye - Dark Rye | A dark rye bread. Good with beer and cheddar cheese! |
| Sandwich Bread - White | Soft and chewy extremely flavorful sandwich bread. Slice it thin for sandwiches, though. Makes 11 lb bread dough! SIX 32 oz loaves. |
| Sandwich Bread - Whole Wheat | Big batch to fill the bosch mixer - 8 1/2 lb dough. Nice sourdough and wheat taste but light texture. All my loaves keep a week on the counter. A good go-to for hearty soup or PBJ. |
| Soft White Rolls and Burger Rolls | Made without commercial yeast. If you must form the rolls and refrigerate, they will be more sour than if you can accomplish the recipe all in one day. |
| Spinach or Tomato Slab - biscuit base | Veggies and cheese across a biscuit dough. Also a sourdough recipe. |
| Spinach or Tomato Slab - muffin base | A savory cake loaded with veggies. This version uses sourdough starter. |
| Waffles | Bake in the waffle iron then allow a short stay in a warm oven for the most crispy waffles, yet with a moist flavorful insides. |
