Sourdough Discard Pumpkin Bread

This moist and tender Sourdough Discard Pumpkin Loaf is the perfect way to use up your discard during fall when you’re craving treats with rich notes of spices and the earthy flavor of pumpkin.  Like most of us bakers, I usually can’t get enough of pumpkin in my bakes whenever fall season comes. Luckily it’s…

Sourdough Discard Waffles

Making these Crispy Sourdough Discard Waffles has become my favorite way to start the day. Topping them with a super easy homemade blueberry syrup makes for an extra special (but low effort) breakfast.  I can’t believe it’s been over two months since I last posted a recipe! Between moving to a different state, doing little…

Sourdough Every Day Cookbook

Sourdough Every Day will be published by Page Street Publishing Co. on Dec. 8 2020.  Even after months of recipe development, multiple rounds of testing and sleepless nights spent writing and editing — it still feels surreal to say that I wrote a cookbook! Sourdough Every Day is a result of my passion and obsession…

Sourdough Discard Blondies

Gooey with a crackly top, and decadent brown sugar flavor, these sourdough blondies are out of this world. The flavor of sourdough adds a much-needed complexity that tames and perfectly complements the sweetness of this sugary treat.  These sourdough blondies are a revelation. I’ve been meaning to create a blondie recipe using sourdough discard for…

Sourdough Apple Honey Challah

This sourdough apple honey challah has all the best qualities of a challah, eggy, sweet flavor and an incredibly soft and pillowy crumb, with all of the health benefits of naturally-leavened breads. I’ve been working on my sourdough challah recipe for a VERY long time. Each time I tried, my breads just wouldn’t come out…

Sourdough Bagels

The taste, texture and flavor of fresh-baked bagels are above and beyond anything that comes in a plastic sleeve. Using sourdough elevates these further to another level.  Before I attempted them, I was extremely intimidated by making bagels from scratch. Once I tried, I found these to be really easy to make even with its…

Sourdough Bialy

A bagel with a well of caramelized onions? Although I’d never actually eaten a bialy, the moment I discovered them, I knew I had to master baking them.  Bialys look like bagels, but they are much easier to make. Unlike their bread lookalikes, you don’t need to boil them in a caustic lye bath, and…

Spelt Country Loaf – GIVEAWAY CLOSED

Spelt adds a sweet flavor reminiscent of honey that deepens the flavor of this soft and creamy crumb. Unlike hard wheat which usually imparts a hint of bitterness, spelt has a much more delicate flavor that’s delicious on its own, and both with sweet or savory accompaniments.  I developed this recipe in partnership with Central…

Sourdough Ube White Chocolate Macadamia Nut Cookies

I’m giving a Filipino twist to a classic cookie recipe. These are chewy and packed with white chocolate and macadamia nuts. But what I love most about this recipe is how the ube flavor really shines. If you love the flavor of ube, you’ll absolutely adore these cookies! I use actual ube in this recipe,…

Sourdough Ensaymada

My New Year’s resolution this year was to bake more Filipino bread and pastries. I’m adapting all of my childhood favorites into sourdough recipes that I can share with you all. I plan to create and post recipes of Filipino breads or desserts that incorporate ingredients commonly used in the Philippines and Asia, like my…