• 3/4 cup water
• 1/2 cup sourdough starter
• 3 cups flour
• 1.5 tsp. salt
• 1 tsp. baking powder
• 2 tbsp. vegetable shortening

Mix the water and sourdough starter discard together in a small bowl and set aside.In a medium mixing bowl, whisk the flour, salt and baking powder. Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)

Divide the dough into 16 pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)

Preheat a cast iron skillet over a medium-low heat until it is very hot. Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.

Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.

Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.

• 3 cups flour
• 4 tbsp. sugar
• 1 tsp baking soda
• 1 1/2 tsp fine sea salt
• 4 tbsp unsalted butter, cold, cut into small cubes
• 1 large egg
• 3/4 cup buttermilk
• 1 cup sourdough starter discard
• 1 cup raisins

1. Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
2. Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.
3. Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
4. Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
5. Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
6. Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top.
7. Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.
8. Transfer to a wire rack to cool. 
9. With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.

Pretzel Dough:

• 3/4 cup milk
• 1 cup unfed sourdough starter
• 1 tbsp. softened butter or oil
• 3 cups bread flour
• 1 tbsp. sugar
• 1 1/2 tsp. salt
• 2 tsp. instant yeast

In a large mixing bowl (or stand mixer) add all of the pretzel dough ingredients.

Mix them all together to make the dough; the dough should stick together.

Knead until smooth (about 10 minutes by hand). You may need to add a few extra Tablespoons of water to make a cohesive dough.

Cover the dough and let it rest about 45 minutes.Preheat your oven to 350 degrees F.

Prepare a baking sheet by covering it with a silicone mat or parchment paper. Spray oil lightly over parchment paper to prevent sticking.

Roll the dough out about 1/2 inch.

Cut the dough into 12 equal pieces.Roll each piece of dough into a rope about 18 inches long.

Form each dough rope into a pretzel.

Lay each raw pretzel on your baking sheet. (If using an immersion bath method do it now). Brush the baking soda wash over each pretzel evenly. (if using) Sprinkle salt on the wet pretzels.

Bake at 350 degrees F. for 20 minutes or until golden brown. Remove to cooling rack. Brush the warm pretzels with melted butter to add shine and flavor.

Baked Baking Soda Bath:

On a baking sheet with a silicone mat or parchment paper

Spread 1 1/3 Cups Baking soda in an even layer

Bake at 250 degrees F. for 60 minutes

Pour into 4 cups of warm water in a low wide pot, bowl or saucepan to 3 inches depth.

Using a large slotted spoon lay the raw bagels in the bath for 2 minutes.

Turn pretzel over in bath for another minute or two.

Remove to bath of plain water to rinse.

Lay back on baking sheet and sprinkle with pretzel salt.

Bake as directed.

Whole Egg Wash:

Instead of baking soda brush a beaten egg mixed with a tablespoon of water over the raw pretzels. We did this method and the pretzels did brown nicely.

Egg White Wash:

If you want your pretzels shiny and not browned this one will do the trick. Beat an egg white with a Tablespoon of water. Brush on the raw bagels.

• 1 1/2 tsp instant yeast
• 1 1/2 tsp salt
• 1 1/2 tsp sugar
• 2 1/2 cups all-purpose flour
• 2 cups ripe (fed) sourdough starter
• 1/2 cup lukewarm water

Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand.

Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.

Lightly grease a 9″ x 5″ loaf pan.

On a lightly greased work surface, gently deflate the dough, and form it into a 9″ log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1″ over the rim of the pan.

Preheat the oven to 350°F.

Bake the bread for 40 to 50 minutes, until it’s light gold and a digital thermometer inserted into the center reads 190°F.

Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

• ¾ cup water
• ½ cup sourdough starter discard
• 3 cups all-purpose flour
• 1 ½ tsp. fine sea salt
• 1 tsp. baking powder
• 2 tbsp. vegetable shortening

Mix the water and sourdough starter discard together in a small bowl and set aside.In a medium mixing bowl, whisk the flour, salt and baking powder.

Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl.

Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)

Divide the dough into 16 pieces and roll each one into a ball.

Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)

Preheat a cast iron skillet over a medium-low heat until it is very hot.

Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.

Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.

Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.

To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.

• /2 cup sourdough starter or discard (unfed)
• 1/2 cup nut milk (slightly warm 100F) or regular milk
• 1 egg
• 1 tablespoon olive oil
• 1 teaspoon instant yeast
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• Eggwash: 1 egg whisked with 1 tablespoon water
• optional seeds: sesame seeds, everything bagel

1. Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl
2. Mix in salt, sugar, instant yeast and flour
3. Combine with fork to form a ball and kneed for 5-6 minutes with a wet hand.The dough will be sticky – resist the temptation to add more flour
4. Oil the dough in the bowl, cover, place in a warm spot (70-80 F) and let double, 1 – 1 1/2 hours.
5. On a floured surface, gently divide into 6 pieces, form into balls and place on a parchment-lined sheet pan
6. Let rise again, 30-45 minutes, while you preheat oven to 375F
7. Brush with an egg wash, sprinkle with salt and seeds, and bake 20-22  minutes, on the middle rack until golden

• 1/2 cup starter
• 1 1/8 cup non-chlorinated water
• 3 cups all-purpose flour
• 1 1/2 teaspoon fine sea salt

1. Put starter in bowl; pour in the water and mix the two thoroughly
2. Add flour, with salt on top; mix well
3. Set aside for 20 minutes (towel on top, warm location)
4. Fold the dough over into the middle to form a ball
5. Put ball upside down (seams down) into a lightly flour-dusted bowl
6. Let it rest for 12 hours (covered) in a warm place
7. Carefully remove ball from bowl, place on counter
8. Let dough rest for 15 minutes
9. Shape the dough into a ball by dragging on the counter
10. Place seam-side up in a well-floured proofing basket
11. Cover and let rise for 2-3 hours
12. Preheat oven to 450
13. Tip the loaf out of the proofing basket onto a sheet of parchment
14. Lower parchment into dutch oven (that has cornmeal on the bottom)
15. Place lid on dutch oven
16. 20 minutes with lid, then 25 minutes without