banana bread

Banana Bread

Sourdough Buttermilk Waffles

If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details.

Banana Bread

Queso Fresco Sourdough Biscuits With Chimichurri

This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake with folded edges for a rustic look.

Banana Bread

Vegetarian Wild Mushroom Sourdough Dressing

Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl.

Banana Bread

Baked Brie in a Bread Bowl

Melty baked Brie is even better when it’s swirled with fig jam and capers and baked in a bread bowl.

Banana Bread

Dungeness Crab Salad

Crisp greens, crunchy croutons, winter fruit, and fresh crabmeat make this salad a showstopper.

Banana Bread

Piadina Italian Flatbread

Remove dough from refrigerator. Let stand in baking pan at room temperature until dough is relaxed and no longer cool to the touch, 1 to 2 hours. (If working in a warm environment [around 85°F], let dough stand for only 1 hour.)

Banana Bread

Gluten Free Sourdough Starter

This robust gluten-free starter combines white rice flour for its mild flavor and bouncy texture, which adapts well to many gluten-free bread recipes, and teff flour, which brings an earthy, almost wheat-like flavor to doughs, and a high protein content that helps build structure in bread. It needs a full week of feeding to become active before it will properly leaven bread.

Banana Bread

Sourdough Stuffing with Sausage, Red Onion and Kale

Folding kale into this delicious and easy stuffing is a nice surprise, especially when you get crispy bites of it (as well as crunchy bits of sourdough) off the golden top.

Banana Bread

Savory Bread Pudding

This bread pudding can be prepared up to a day in advance and then baked the day you serve it. You can sub in any good quality bread for this recipe.

Banana Bread

Fortnum & Masons Welsh Rarebit

Rarebit? Rabbit? Rarerabbit? The argument as to correct spelling and pronunciation burns eternal, but all that really matters is Cheddar cheese, mixed with mustard, Worcestershire sauce, a whole egg and a drop of beer. Fortnum’s use Guinness, although any stout or bitter will do fine. This is then slathered over good toast, grilled until bubbling and finished with half a grilled tomato and a shake of Worcestershire sauce. One customer is so enamoured by the dish that whenever he flies in from Santa Barbara, California, he dumps his bags at the Stafford Hotel and rushes over the road for rarebit. Without even checking in. Done well, this dish inspires that sort of devotion.—Tom Parker BowlesReprinted with permission from The Cookbook: Fortnum & Mason by Tom Parker Bowles.