Sourdough for Beginners: Sharing, Lenoir City, TN (2025)

07/31/2025

I had fun baking crackers with my kids yesterday but have a few questions- how do you keep your crackers flatter? I rolled to about 1/8” and they taste really good but they puffed up and I want to see if I can get them a little flatter and crunchier. There was no baking powder or baking soda in the dough. My graham crackers worked out well but could be a tad crunchier also. Longer baking time?

Sourdough Goldfish Crackers
Ingredients:
* 225g sharp cheddar, shredded
* 140g all-purpose flour
* 1g each onion & garlic powder (¼ tsp)
* 3g salt (½ tsp)
* 85g butter, room temp
* 100g sourdough discard
Instructions:
1. In food processor, mix all ingredients until dough forms. Add 15g cold water if needed.
2. Divide dough into 2 discs. Wrap and chill 1 hr (or up to 2 days).
3. Rest dough 20 mins at room temp.
4. Roll ⅛" thick. Cut into shapes.
5. Place on parchment-lined sheet. Add salt, poke eye/mouth if desired.
6. Bake at 350°F for 15–20 mins until golden.
7. Cool on rack. Store airtight up to 7 days.
Cheesy, crisp, and perfect for snacking!

Credit : Stephanie Lynn

07/31/2025

Made my first set of everything seasoning discard crackers. They taste pretty good but does anyone have tips for topping to stay on. Most of it comes off when you pick it up.

Sourdough Discard Everything Crackers
Ingredients:
* 1 cup sourdough discard
* 1 cup all-purpose flour
* ¼ cup melted butter or olive oil (+ extra for brushing)
* ¼ tsp kosher salt
* ¼ cup Everything Bagel seasoning
Instructions:
1. Mix all ingredients into a dough, knead until smooth.
2. Rest 20 mins covered.
3. Divide and roll dough thin on parchment.
4. Brush with butter, sprinkle seasoning.
5. Cut into squares, separate slightly.
6. Bake at 350°F for 15–20 mins until crisp.
7. Cool completely. Store airtight up to 5 days.

Credit : Pam Armenia O'Brien

07/31/2025

Fresh from the oven—discard strawberry cream cheese muffins! They are delicious! Original recipe from my friend, Elisha Hodge! Hope y’all enjoy!!!
Preheat oven to 350 degrees F.

Strawberry Cream Cheese Muffins (with Sourdough Discard)
Dry:
* 2 cups AP flour
* 1 cup sugar
* 2 tsp baking powder
* ½ tsp salt
* 1 Tbsp cornstarch
* 1–1½ cups diced thawed strawberries
* ¾ bag Hershey’s cream cheese chips
Wet:
* 8 Tbsp melted butter
* 2 eggs
* ½ cup sourdough discard
* 3 Tbsp sour cream
* 1 tsp vanilla
Crumb Topping:
* 1¼ cups AP flour
* ½ cup brown sugar
* ⅓ cup sugar
* ½ cup oats
* ¼ tsp salt
* 6 Tbsp melted butter�→ Mix and set aside.
Instructions:
1. Mix dry ingredients. Fold in berries and chips.
2. Whisk wet ingredients, stir into dry. Add 1–2 Tbsp milk if needed.
3. Fill lined muffin tins ¾ full. Top with crumb.
4. Bake at 350°F for 35–45 mins.
Moist, sweet, and full of berry-cream goodness!

Credit : Rachell Hyde Henderson

07/31/2025

King Arthur flour Buttery Sourdough Biscuits turn out perfect every time!

Credit : Heather Patterson

Sourdough Discard Biscuits
Ingredients:
* 1 cup (120g) all-purpose flour
* 2 tsp baking powder
* ¾ tsp salt
* 8 Tbsp (113g) cold unsalted butter
* 1 cup (227g) sourdough discard (unfed)
Instructions:
1. Preheat oven to 425°F. Grease or line baking sheet.
2. Mix flour, baking powder, salt. Cut in cold butter until crumbly.
3. Add discard, mix gently to form dough.
4. Pat into 6" round, 1" thick. Cut 6–7 biscuits.
5. Place on sheet 2" apart.
6. Bake 20–23 mins until golden.
7. Serve warm or store at room temp.
Flaky, buttery, and discard-friendly!

07/31/2025

Son wanted rolls with dinner. And, specifically wanted to do them in the cupcake pan. Sourdough discard to the rescue! Super yummy with some Kerry Gold Irish butter!

Credit : Rain Mitchell

Sourdough Discard Dinner Rolls
Ingredients:
* 600g warm water
* 18.6g dry active yeast (2 Tbsp)
* 226g sourdough discard
* 1020g all-purpose flour (~8½ cups)
* 50g sugar (¼ cup)
* 12g salt (2 tsp)
* 54g vegetable oil (¼ cup)
Method:
1. Proof yeast in warm water (10 mins).
2. Add discard, stir well.
3. Mix flour, sugar, and salt separately. Add to mixer with oil.
4. Knead until dough cleans sides of bowl.
5. Shape into ball, let rise (45–60 mins).
6. Punch down, divide into 24 balls (~80g each).
7. Proof 30–45 mins on greased sheet.
8. Bake at 400°F (204°C) for 16–18 mins.
9. Brush with melted butter.
Soft, fluffy, and perfect warm!

07/31/2025

Just came out of the oven it smells heavenly I can’t wait to try it discard brownie cheescake swirl 🤤😍

this is by far my favorite desert I’ve made with discard it’s so freaking yummy warm or cold it’s delicious

Sourdough Cheesecake Brownies
Brownie Base:
* ¼ cup sourdough discard
* ½ cup melted butter
* 1 cup sugar
* 2 eggs
* ½ tsp salt
* ½ tsp vanilla
* ⅔ cup cocoa powder
* ½ cup flour
Middle:
* ¼ cup chocolate chips (milk or white)
Cheesecake Swirl:
* 8 oz cream cheese (room temp)
* ¼ cup sugar
* 1 egg
* ½ tsp vanilla
* ½ tsp salt
Instructions:
1. Preheat oven to 350°F. Grease or line 8x8 or pie pan.
2. Mix brownie ingredients. Spread half in pan.
3. Sprinkle chocolate chips.
4. Mix cheesecake swirl, dollop over chips. Add remaining brownie batter.
5. Swirl gently.
6. Bake 37–40 mins. Cool, then chill before slicing.

Credit : Candice Shepard

07/31/2025

Y'all.....I was soooo happy I almost cried. It's been a year or so since I've been trying my hand at sourdough and I FINALLY got a good loaf!!!!! 🥲
Ok I'm gonna edit this post with how I made this....
If y'all have ever heard of chaos gardening, this is probably the equivalent and called chaos sourdoughing.
😂
Ok...so...
Fed started, waited 4ish hours, saw it doubled and knew it was time.
Got about 3/4 cup of starter and mixed in 2 tsp salt and 60ml warm water.
After I added about 3.5 cups of flour and 1ish cup of warm water. Mixed until I got sticky dough.
Let it rest 30 min, wet hands and then did my stretch/folds. Repeat this step every 30 minutes about 4-5 times.
It was late so I put it in a glass bowl, covered, in the fridge overnight about 10 ish hours.
Took bowl and dough out and let rest at room temp for 1.5 hours until it was room temp.
Took dough out of bowl and shaped, then put in banneton and let rest for about 1.5-2 hours. Ish
Took out to score the dough. All the while I preheat the oven with the Dutch oven to 350.
I put some water in a pan on my bottom shelf of the oven.
I put my bread in the Dutch oven covered for 30 minutes on top shelf.
Then left uncovered until it looked like this, that was probably 20 ish minutes.
I took it out to let it cool before I cut it.
And BAM. Got this result.
Yes it sounds chaotic, but it worked. 😂
I went by sight and feeling of the dough rather than using a kitchen scale. 🫤 I didn't follow the standard rules much.
Also added a pic of my starter and the flour I use.

Credit : Melissa Aycoth

07/31/2025

Hey yall! New to sourdough and the group! I am a homemaker/homesteader from Oklahoma. So I recently started my own starter and it’s going well but now I need to find out what to do with all this sourdough.
My reason for the interest is mostly because of how much better sourdough is for you and it’s a much better option for my daughter with T1D.
Photo of my starter… this started with one now there’s seven lol

I made one a discard jar and I made some SUPER delicious biscuits this morning!!! They were family approved and my daughter said they are her new favorite biscuits that I make!
I also gave one away to a dear friend that was moving away and wanted to get into sourdough. She asked for instructions so I gave her a whole jar with the instructions I’ve been following 🥰

Credit : Ash Hukill Ponder

07/31/2025

Attempted my first loaf this morning. I wouldn’t call it a huge fail but it wasn’t a success either. She rose so I was happy about that but the inside is dense and almost doughy.
Starter is about 6 weeks old and has been doubling in size for over 2 weeks.
Recipe was
400g water
100g starter
500g flour
10g salt
Was supposed to do 4 sets of stretch and folds but kids distracted me and only did 2 🙃
BF on the counter for about 13 hours
Proofed in fridge overnight
Baked at 450F for 30 min in Dutch oven covered and 15 min uncovered
Would love to hear suggestions on how I can improve! 😊

Credit : Lauren Ivers

07/31/2025

I have ditched everyone else’s “cooking times” I just do it based on temp/ the way it looks I start with 25ish mins lid on at 450, then I peak at it and sometimes I will do 10-15 mins more, I take the lid off really just to brown the bread/ finish the cook and will do 10-20 mins lid off keeping the oven at 450 the whole time. I also wet my parchment paper and crumple it up/wring it out to help with steam so the bottom doesn’t get too hard! Here is a blue berry cream cheese loaf I made!

I made like a cream cheese filling and added it into the dough! I did 1 package of room temp cream cheese, an egg at room temp a splash of vanilla and about 1 cup of powdered sugar. Mix that all together and then my dough recipe I follow for sweet loafs is
Cream Cheese Sourdough
Dough:
* 350g warm water
* 100g active starter
* 4 Tbsp sugar
* 10g salt
* 500–525g bread flour (adjust as needed)
* Add cream cheese filling (after mixing)
Method:
1. Mix all ingredients. Adjust flour if dough feels too wet.
2. Rest 1 hr, then do 3–4 stretch & folds, 30 mins apart.
3. Bulk ferment 4–6 hrs (until doubled, pulls from bowl).
4. Shape, refrigerate 4–6 hrs.
5. Bake as usual.
Soft, sweet, and tangy!

Credit : Brianna Lynn Doan-Della Marco

07/31/2025

Had to share - made bread dough this morning and used up most of my starter. I heard someone say they had no starter but rinsed down the sides with warm water and fed it. They had great starter again. So I did the same. There might have been a teaspoon of starter??? I gave it a huge feed - and boom! It’s only been a few hours. I may need to scoop some into another container! Had no idea there would be enough starter! 🤣

Credit : Marilyn McDowell Wilcox

07/31/2025

Look yall, Im not a fan of SD sandwich bread usually BUT if you haven't tried the copycat wonderbread recipe from That Sourdough Gal what are you wanting on! Rebekah nailed this recipe! I divided the recipe and spilt into 2 loaf pans bc I dont have a pullman. This bread is amazing!

Sourdough Wonderbread (13x4 Pan)
Stiff Sweet Starter (Night Before):
* 30g starter
* 30g honey
* 60g water
* 120g bread flour�→ Mix, knead, cover, ferment overnight.
Tangzhong:
* 35g bread flour
* 175g whole milk�→ Microwave/stovetop until thick (150°F), cool to

Sourdough for Beginners: Sharing

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