Four simple ingredients combine with one highly cultured leaven to form the ideal sourdough: chewy crust, open crumb, and well-developed flavor.

Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

Don’t ditch your discard, make these Sourdough Discard Brownies instead!

These classic Sourdough Baguettes might seem intimidating. And they do take quite a bit of time (upwards of 10 hours). But they aren’t technically difficult. For most of the time, the dough is left alone, letting the starter, flour, yeast, and water silently work their magic. The secret to success? Don’t mess with the dough too much. Over mixing or overworking will give you a flat, dense loaf. This recipe uses our sourdough starter recipe. 

The secret to these fluffy, tangy doughnuts? Sourdough discard-enriched dough. Plus, we give you two indulgent fillings to mix and match—our homemade Berry Jam and our berry-scented crème fraîche-so you can choose your own doughnut experience.

If you love Cheez-Its or Cheese Nips snack crackers, you’ll love this homemade version.

You probably envision sourdough bread as a crusty, chewy boule, but this version is a richly flavored, soft-textured loaf. It’s the perfect bread for your ultimate grilled cheese.

Sourdough is an enigma, as it’s both simple and complex. It’s a naturally leavened bread that comes from the starter, which is the life force of your bread. A starter is a mixture of flour and water that absorbs the yeast and bacteria from the air and forms a stable colony. The living organisms that feed on the flour and produce gas and lactic acid, which both flavors and raises the sourdough.