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Sourdough Bread III
This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.
The French Bread
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Sourdough Discard Cinnamon Rolls
Need something to make with your sourdough discard? Try these easy to make, delicious cinnamon rolls.
Amish Friendship Chocolate Bread
This is a great variation to the traditional Amish Friendship Bread. My family says it's like eating chocolate cake. This bread freezes well and makes a great gift.
Sourdough Starter II
Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container.
Mock Sourdough Bread
This mock sourdough bread recipe is easy to make with yogurt instead of a time-consuming starter. You still get that tangy sourdough flavor!
Sourdough Scones
Looking for a way to use up some extra sourdough starter, I created this recipe. These scones bake up incredibly tender and moist, and my kids absolutely love the warm, cinnamon-rich flavor of the apple pie spice.
Amish Cinnamon Bread
This bread can be frozen and is very easy to make.
Sourdough Buckwheat Pancakes
Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!
Long-Fermentation Sourdough Bread
Tangy and soft, this long-fermentation sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!
Sourdough Rye
This sourdough rye bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Herman Sourdough Starter
This is a recipe for a sweet sourdough starter known as Herman. There are a number of things that can be made from it. It's very important to NOT use metal utensils or bowls! It will take 15 days for the starter to mature and be ready to use the first time you make it. After that it can be ready for use every 10 days.
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