We started out the bake day with a sourdough discard peach quick bread. I despise the word moist, but this is the best way to describe this bread. So good! I used my USA pan and, per usual, it came out perfect. This recipe used 1 cup of my sourdough discard.
Using more of our copious amounts of peaches, this fresh milled sourdough shortcake recipe turned our usual biscuit into a scrumptious dessert with homemade whipped cream. I added some organic maple flakes and cinnamon to the biscuit dough to give it a more sweet, dessert flavor. It was delicious. This recipe used 1 cup of my sourdough discard.
My fresh milled pizza is always a hit. With family over this weekend, I had to make 8 pizzas. Roughly 2 hours before dinner, the dough was made and set on the counter to rise. We used our cute little pizza oven to get the perfect crust and melty, gooey cheese. The topping possibilities are endless. These pizzas are so good and so easy!
I had plans to only make granola bars, but found that I had some active starter left over. Heaven forbid I waste it! So, browned butter sourdough chocolate chip cookies used it all up. This recipe makes 24 cookies so I was able to freeze half and save them for later. My boys love to warm these up in the air fryer and eat them warm and soft. I use a combination of coconut sugar, light brown sugar, and granulated sugar in this recipe and it makes them so much more flavorful. You should try it!
Granola bars were next. Again, these are so easy to make and require no baking. You can customize the “fixins” that you put into it making it fun for the kiddos to get involved. We like dried cranberries and chocolate chips. We packaged these bad boys up for lunches next week.
And, of course we can’t forget our loaves of sourdough sandwich bread. Always a hit!
On to plan for next week!
