Everything Sourdough (2026)

30/10/2026

Make them the day before, bake the next morning! It doesn’t get easier and your guests or family will love them! I promise!

Sourdough Blueberry Scone Recipe

Ingredients
* 318g (2 cups) all-purpose flour (my tip, swap out one cup of whole grain, fresh-milled flour like Cairnspring Mills for a healthier version)
* 110g (1/2 cup) granulated sugar
* 3g (1/2 tsp) salt
* 2g (1/2 tsp) baking soda
* 2g (1/2 tsp) cream of tarter
* 57g (1/2 stick) unsalted butter, cold and cut into small pieces (I usually put cubed butter in the freezer for about 15-20 minutes before using)
* 1 cup fresh blueberries (frozen, thawed will work also)
* 1 large egg
* 1/2 cup half and half or heavy cream
*50g (1/4 cup) sourdough starter discard, cold from the fridge
1 tsp vanilla

Topping (optional)
* 30g (2 TBSP) half and half or heavy cream
* 45g 3 TBSP) coarse or regular sugar

Instructions
In a medium size mixing bowl, combine flour, sugar, salt, baking soda, cream of tarter and whisk together.

Cut the butter into the flour mixture using a pastry cutter or fork until the mixture comes together in pea size crumbs. Add blueberries to the mixture and stir by hand.

In a separate bowl, whisk the egg, sourdough starter, cream and vanilla until smooth. Add to the dry ingredients and use a fork to gently mix. The dough may be crumbly, resist the urge to add more liquid.

Dump the dough onto a parchment-lined baking sheet and use your hands to press and shape the dough into an 8” disc. (Use flour as needed to help keep it from sticking). Be careful not to over handle your dough, over-handling will make a tough, dense scone.

Place the baking sheet in the fridge to chill for at least 30 minutes. This is an important step so your butter melts into your scone and not out of it!

Cut the dough into 8 wedges using a bench scraper or a large knife leaving a little space in between each wedge.

When ready to bake, preheat the oven to 425°F. Brush the top of the scones with cream and sprinkle with sugar. Bake for 18-20 minutes or until the scones are golden brown. Enjoy!

28/10/2026

It’s pumpkin spice season! Use your sourdough discard and make this delicious granola. You’ll love it, I promise!

Pumpkin Pie Spice Granola Recipe

Ingredients
* 56g (1/4 cup) neutral oil, canola, coconut, avocado or a mild olive oil
* 110g (1/2 cup) maple syrup
* 6g (3 tsp) pumpkin pie spice (don’t have this, you can make your own, just google it)
* 2g (1 tsp) cinnamon
* 4g (1 tsp) vanilla
* 3g (1/2 tsp) salt
* 240g (3 cups) old-fashioned rolled oats
* 65g (1/2 cup) pepitas (pumpkin seeds)
* 159g (1 cup) raisins or other dried, chopped fruit (optional)
* 100g (1/2 cup) sourdough starter, active/discard, room temperature

Instructions
Preheat your oven to 300°F and lightly grease a baking sheet or line it with a silicone mat or parchment paper.

In a large bowl, combine oil, maple syrup, vanilla, pumpkin pie spice, cinnamon, salt and sourdough starter.

Mix in the oats and pepitas and optional raisins or dried fruit if using.

Spread granola in a thin layer on the baking sheet, and bake for 20 minutes.

Remove from the oven and use a spatula to move the granola around the baking sheet. This will help it bake evenly.

Return to the oven, and bake for another 30 to 35 minutes or until golden brown. Stirring again half way through baking. Oven temps and bake times can vary, so watch closely to prevent burning.

Cool completely and store in an airtight container. Enjoy!

23/10/2026

Just how cute are these spooky ghost cookies?! 👻 🎃

Add my easy three-ingredient glaze (you can find that recipe on my main page) and some coarse sugar! That’s it!

Classic Sourdough Sugar Cookie Recipe

Ingredients
* 226g (1 cup) unsalted butter, room temperature
* 220g (1 cup) granulated white sugar
* 1 large egg, room temperature
* 2 tsp vanilla extract
* 50g (¼ cup) sourdough starter, active or surplus, room temperature
* 300g (2 ½ cups) all-purpose flour
* ½ teaspoon fine sea salt

Instructions
In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and salt and mix well until combined. Add the sourdough starter discard and gently mix until completely incorporated. 
Add the flour to the wet ingredients and mix just until the flour is incorporated and dough forms a rough ball. Divide dough into two pieces and wrap well.  
Chill the dough in the refrigerator for at least 3 hours or long-ferment for up to 48 hours. You can freeze the dough at this point for up to 3-6 months.  
Preheat oven to 350°F. Roll dough to 1/4” on a lightly floured surface and cut into desired shapes. Dough will be a stiff at first but will loosen up as you work with it. Use flour as necessary to keep dough from sticking. If dough gets too sticky to work with, wrap and refrigerate again for 10-15 minutes before rolling again.  
Bake the cookies for 10-15 minutes until the edges are lightly browned.  
Allow the cookies to cool on the baking sheet for 10-15 minutes and then transfer them to a cooling rack. Cool completely before decorating.

Note - baked cookies freeze well for up to 3 months!

18/10/2026

The BEST Sourdough Cornbread Muffin Recipe 👇🏻

These soft and fluffy corn muffins are easy to make and are super delicious! They are perfect plain but add some shredded cheese, jalapeño or green onions and take them to the next level!

Not baking with sourdough yet? ✨Link 🔗to purchase our sourdough starter kit and sourdough starter e-guide and to shop our Amazon Store for other recommended items is in our profile.✨

Ingredients
* 155g (1 cup) cornmeal
* 155g (1 cup) all-purpose flour
* 1/2 tsp salt
* 2 tsp baking powder
* 1/2 tsp baking soda
* 250g (1 cup) buttermilk, milk or a non-dairy alternative
* 95g (1/4 cup) maple syrup
* 2 eggs or an egg substitute
* 100g (1/2 cup) canola oil, avocado oil or another neutral oil
* 265g (1 cup) sourdough starter, active or discard, room temperature

Instructions
Preheat the oven to 350°F (180°C). Lightly grease or line your muffin pans

In a medium-size bowl, combine the dry ingredients and mix to blend well.

In a large bowl or the bowl of a stand mixer, combine the milk, maple syrup, eggs and oil and mix to blend well. Add the sourdough starter and mix again until well combined.

Add the dry ingredients into the wet ingredients and mix or stir until just incorporated. Don’t be tempted to over mix your batter at this point. The batter will be slightly lumpy and should be the consistency of waffle batter.

Pour or scoop (I use a full-level ice cream scoop) the batter into your muffin pans. Bake for 18-20 minutes. Recipe makes approx 16 muffins.

Allow the muffins to cool slightly before you remove from the pan. Bake and freeze until you want to enjoy them. Just thaw and warm in the microwave.

11/10/2026

Planning breakfasts for the week? Make these delicious sourdough waffles and freeze them. Use whole grain flour, fresh-milled for a healthier version.

And bonus…this recipe uses 1 cup of sourdough starter!

Recipe makes 5-6 full-size waffles or 10-12 kid-size waffles. 🧇

Sourdough Waffle Recipe

Ingredients
* 155g (1 cup) all-purpose flour
* 5g (1 1/2 tsp) baking powder
* 26g (2 TBSP) sugar, optional
* 4g (1 tsp) salt
* 2 large eggs
* 125g (1/2 cup) buttermilk, milk or non-dairy milk alternative
* 227g (1 cup) sourdough starter, active or discard, room temperature
* 43g (3 TBSP) butter or coconut oil

Waffle toppings of your choice: butter, maple syrup, seasonal fruit, whipped cream

Instructions
In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined.

Add buttermilk (or milk or a non-dairy alternative), starter and eggs and stir until well combined.

Add melted butter and stir until butter is well incorporated. If your batter is too thick, add a bit more milk.

Note: you can long-ferment the batter in the fridge for up to 24 hours.

Cook in waffle iron according to the manufacturer’s directions.
Full-size waffles use 1/2-3/4 cup batter. For small, kid-size waffles use 1/4 cup batter.

Serve warm with waffle toppings of your choice. Enjoy!

tip: make a double batch and freeze for use later. Reheat in microwave or toaster oven.

08/10/2026

No matter what I make, I always circle back to where it all started…

Try my easy classic recipe and this no-fail baking method, I promise you will thank me!

My Easiest Classic Sourdough Bread Recipe using the Two Loaf Pan Method

Ingredients
* 50g (~generous 1/4 cup) active starter
* 375g (1 1/2 cups + 1 TBSP) water (reduce to 350g in high humidity areas) Note: this is a high hydration dough so it can be wet)
* 340g (2 1/4 cups + 1 TBSP) bread flour
* 100g (3/4 cup) whole wheat flour
* 60g (1/3 cup) All-purpose flour
* 10g salt

Combine starter and water; add dry ingredients. Combine first with a fork or dough whisk and then by hand or using a dough scraper into a shaggy dough.

Autolyse (let rest) for one hour, stretch and fold several times to make a more smooth dough and proof all day or overnight in a warm place. (note: the time will vary depending on the time of year, the health of your starter, and the temperature of your kitchen).

Turn out onto floured board, dimple with your fingers to de-gas.

Gently stretch dough into a rough rectangle shape by gently pulling the edges apart. Roll the dough starting with one of the ends until you have a log. Pinch the seams closed. This is a high hydration dough so use flour as needed to keep it from sticking.

Liberally grease a 9 x 5” loaf pan with butter or cooking spray and transfer the rolled dough seam side down. Cover and let cold proof in your refrigerator for 12-48 hours.

When ready to bake, preheat your oven to 450°F.

Remove dough from fridge and score. Cover with another loaf pan and bake for 25 minutes. Remove top pan and rescore. Bake for another 25-30 minutes or until the loaf is golden brown.

Remove from pan and transfer to a wire rack and cool. Enjoy!

Not baking with sourdough? Links 🔗 to my sourdough starter kit, guide, cookbook and Amazon Storefront can be found through the link in bio. Click on 👇🏻Deb Lemos I Everything Sourdough ❤️

06/10/2026

Make these delicious classic sourdough sugar cookies and glaze them with an easy three-ingredient maple glaze…you can find the recipe for the glaze on my main page!
👉🏻 Deb Lemos I Everything Sourdough ❤️

Classic Sourdough Sugar Cookie Recipe

Ingredients
* 226g (1 cup) unsalted butter, room temperature
* 220g (1 cup) granulated white sugar
* 1 large egg, room temperature
* 2 tsp vanilla extract
*50g (¼ cup) sourdough starter, active or surplus, room temperature
* 300g (2 ½ cups) all-purpose flour
* ½ tsp fine sea salt

Instructions
In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract and salt and mix well until combined. Add the sourdough starter discard and gently mix until completely incorporated. 
Add the flour to the wet ingredients and mix just until the flour is incorporated and dough forms a rough ball. Divide dough into two pieces and wrap well.  
Chill the dough in the refrigerator for at least 3 hours or up to 48 hours. You can freeze at this point for up to 3 months.  
Preheat oven to 350°. Roll dough to 1/4” on a lightly floured surface and cut into desired shapes. Dough will be a stiff at first but will loosen up as you work with it. Use flour as necessary to keep dough from sticking. If dough gets too sticky to work with, wrap and refrigerate again for 10-15 minutes before rolling.  
Bake the cookies for 10-12 minutes until the edges are lightly browned.  
Allow the cookies to cool on the baking sheet for 15 minutes and then transfer them to a cooling rack. Cool completely before decorating.

05/10/2026

Sourdough Cranberry Walnut Mini Loaf Bread Recipe 👇🏻

Full-size loaf too big for you? Make these three mini loaves for a bread flight, a hostess gift or just to have a personal-size loaf to enjoy whenever, eat one, freeze two!

Soaking the cranberries and walnuts makes the bread have a gorgeous purple hue! But this extra step is not necessary!

Sourdough Cranberry Walnut Mini Loaf Bread Recipe

50g (1/4 cup) active starter
350g ~(1 1/4 cups) water
340g (2 1/4 cups + 1 TBSP) bread flour
100g (3/4 cup) whole wheat flour
60g (1/3 cup) All-purpose flour
10g (2 tsp.) salt
110g (1 cup) walnuts, chopped
98g-130g (3/4-1 cup) dried cranberries

AM - Feed your starter and soak your cranberries and walnuts in water.

PM - Drain cranberries and walnuts. Combine active starter and water; add dry ingredients. Combine first with a fork (my preferred method) and then by hand into a shaggy dough.

Autolyse (let rest) for one hour. After the autolyse, add the soaked cranberries and walnuts by dimpling it into your dough. Then fold in half and then in half again. Turn 1/4 of a turn and fold again.

Cover bowl and proof all day or overnight in a warm place.

AM - After bulk fermentation turn the dough out on a lightly-floured surface and dimple to de-gas. Divide dough into 3 equal parts (~345g each) for mini loaves.

Gently stretch dough into a rough rectangle shape by gently pulling the edges apart. Roll the dough starting with one of the ends until you have a log. Pinch the seams closed. This is a high hydration dough so use flour as needed to keep it from sticking.

Grease 3 mini loaf pans liberally with cooking spray or oil and transfer the rolled dough seam side down. Cover lightly with plastic wrap or a tea towel and allow to proof for 2-4 hours until the dough rises to just above the top of the pan.

* Preheat your oven to 400°F. Bake for approximately 25-30 minutes until the loaves are golden brown and registers at least 180ºF.

Transfer to a wire rack and cool. Enjoy!

05/10/2026

Full-size loaf too big for you? Make these three mini loaves for a bread flight, a hostess gift or just to have a personal-size loaf to enjoy whenever, eat one, freeze two!

Soaking the cranberries and walnuts makes the bread have a gorgeous purple hue! But this extra step is not necessary!

Sourdough Cranberry Walnut Mini Loaf Bread Recipe

50g (1/4 cup) active starter
350g ~(1 1/4 cups) water
340g (2 1/4 cups + 1 TBSP) bread flour
100g (3/4 cup) whole wheat flour
60g (1/3 cup) All-purpose flour
10g (2 tsp.) salt
110g (1 cup) walnuts, chopped
98g-130g (3/4-1 cup) dried cranberries

AM - Feed your starter and soak your cranberries and walnuts in water.

PM - Drain cranberries and walnuts. Combine active starter and water; add dry ingredients. Combine first with a fork (my preferred method) and then by hand into a shaggy dough.

Autolyse (let rest) for one hour. After the autolyse, add the soaked cranberries and walnuts by dimpling it into your dough. Then fold in half and then in half again. Turn 1/4 of a turn and fold again.

Cover bowl and proof all day or overnight in a warm place.

AM - After bulk fermentation turn the dough out on a lightly-floured surface and dimple to de-gas. Divide dough into 3 equal parts (~345g each) for mini loaves.

Gently stretch dough into a rough rectangle shape by gently pulling the edges apart. Roll the dough starting with one of the ends until you have a log. Pinch the seams closed. This is a high hydration dough so use flour as needed to keep it from sticking.

Grease 3 mini loaf pans liberally with cooking spray or oil and transfer the rolled dough seam side down. Cover lightly with plastic wrap or a tea towel and allow to proof for 2-4 hours until the dough rises to just above the top of the pan.

* Preheat your oven to 400°F. Bake for approximately 25-30 minutes until the loaves are golden brown and registers at least 180°F.

Transfer to a wire rack and cool. Enjoy!

03/10/2026

If you haven’t made sourdough scones you are missing out. My recipe for scones is not only easy but it’s the most delicious, not too sweet breakfast or tea treat!

Sourdough Apple Cinnamon Scone Recipe

Ingredients
* 318g (2 cups) all-purpose flour (want a more rustic scone, swap 1 cup of fresh-milled flour for the all-purpose flour)
* 110g (1/2 cup) granulated sugar
* 3g (1/2 tsp) salt
* 2g (1/2 tsp) baking soda
* 2g (1/2 tsp) cream of tarter
*4g (2 tsp) cinnamon
* 57g (1/2 stick) unsalted butter, cold and cut into small pieces
* 80-100g (1 cup) apple, diced fine (approx 1/2 large apple, any variety)
* 1 large egg
* 1/2 cup half and half or heavy cream
*50g (1/4 cup) sourdough starter discard, cold from the fridge
*1 tsp vanilla

Topping (optional)
* 30g (2 TBSP) half and half or heavy cream
* cinnamon sugar (1/4 cup brown sugar and 1g (1/2 tsp) cinnamon)

Instructions
In a medium size mixing bowl, combine flour, sugar, salt, baking soda, cream of tarter and cinnamon and whisk together.

Cut the butter into the flour mixture using a pastry cutter or fork until the mixture comes together in pea size crumbs. Add apples to the mixture and stir by hand.

In a separate bowl, whisk the egg, cream and vanilla until smooth. Add to the dry ingredients and use a fork to gently mix. The dough may be crumbly, resist the urge to add more liquid.

Dump the dough onto a parchment lined baking sheet and use your hands to press and shape the dough into an 8” disc. (Use flour as needed to help keep it from sticking). Be careful not to over handle your dough, over-handling will make a tough, dense scone.

Cut the dough into 8 wedges using a bench scraper or a large knife leaving a little space in between each wedge. Place the baking sheet in the fridge to chill for at least 30 minutes. This is an important step so your butter melts into your scone and not out of it!

When ready to bake, preheat the oven to 425°F. Brush the top of the scones with cream and sprinkle with cinnamon sugar. Bake for 18-20 minutes or until the scones are golden brown. Enjoy!

Everything Sourdough

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