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 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 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…

Ube Pan De Coco (Collaboration with Artisan Bryan)

If clouds were edible, I bet they would taste and feel exactly like this ube pan de coco — sweet, pillowy soft, and shreddable. This recipe is a collaboration with the bread master himself, Artisan Bryan. I met Bryan at the Saveur Magazine Blog Awards, where we both won (yay sourdough) awards in our respective…

Sourdough Discard Crinkle Cookies

Crinkle cookies were my absolute favorite growing up. I’ve always been an absolute chocolate fiend, so I could never get enough of these rich and fudgy treats.  When I set out to recreate a sourdough version of these cookies, I knew I wanted them to have a really soft, and chewy middle. Adding discard to…

Flaky Sourdough Discard Biscuits

This is the biscuit recipe I’ve been searching for my entire life. Before making these, I thought the perfect biscuits could only come from a can. But these biscuits are so much better than the canned stuff, they are flaky with layers upon layers of soft, buttery, rich crumb. I promise after you make these,…