BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread. If you don’t have a sourdough starter and want to start that journey, you can purchase my personal sourdough starter here.

Why You Should Be Eating Sourdough

Easy to Digest

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.

Lower Glycemic Index

Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.

Better for Gluten Sensitivity

The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.

Provides Healthy Bacteria

Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

Made with 2 Simple Ingredients

Real sourdough starter contains only 2 ingredients: flour & water, and salt.

Macros & Nutrients

Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not high in calories either.

Equipment You’ll Need

• Large mixing bowl
• Whisk
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Cookie scoop or large spoon

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup plain Greek yogurt, nonfat
• 3/4 cup plain unsweetened almond milk
• 1/2 cup sourdough discard
• 1 cup sharp cheddar cheese, freshly grated
• 12 ounces chicken sausage, cooked and crumbled or diced

Tip: Freshly grated cheddar melts better and gives you those irresistible gooey pockets of cheese.

How To Make Them

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, & salt.
3. Add the Greek yogurt, milk, and sourdough discard to the dry ingredients. Mix until a sticky dough forms.
4. If the dough seems overly wet, add a few tablespoons of flour. The dough should be slightly sticky though!!
5. Fold in the shredded cheddar cheese and cooked sausage until evenly distributed.
6. Scoop the dough into 12 mounds onto your prepared baking sheet. They will look rustic and a bit like blobs. That is exactly how they should look.
7. Bake for 18 to 20 minutes, or until golden.
8. Let cool slightly and enjoy warm. The aroma alone will have everyone running to the kitchen!!
   

Tips for the Perfect Biscuits

• Cold Ingredients: Keep all of your ingredients nice and cold for the best texture.
• Don’t Overmix: Overworking the dough can lead to tough biscuits. Mix until just combined!

Dietary Information

These biscuits are high in protein thanks to the Greek yogurt and chicken sausage. They are not gluten free. For a vegetarian version, swap the sausage for sautéed mushrooms or a plant based sausage. You can also use dairy free cheese and yogurt alternatives to make them dairy free.

Tips or Variations

• Freeze baked biscuits and reheat straight from frozen for busy mornings.
• Swap cheddar for pepper jack for a spicy kick.
• Add chopped green onions for extra flavor and color.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven or air fryer to bring back that crisp exterior.

Serving Suggestions

Serve these warm with scrambled eggs and fresh fruit for a balanced breakfast. They are also delicious with a drizzle of hot honey or a swipe of butter. Pair with a hot cup of coffee or a creamy latte for the ultimate cozy morning.

They also make a great grab and go breakfast for meal prep.

Fun Fact

Sourdough discard adds more than just tangy flavor. It helps create a softer crumb and reduces food waste, making this recipe both delicious and practical. Greek yogurt adds moisture and a subtle tang while boosting protein.

FAQs

Can I use regular milk instead of almond milk?
Yes, any milk works well in this recipe.

Do I need to cook the sausage first?
Yes, the sausage should be fully cooked before folding it into the dough.

Can I make these ahead of time?
Absolutely. Bake them in advance and reheat before serving.

Why is my dough sticky?
This is a drop biscuit style dough. It should be slightly sticky for tender, fluffy biscuits.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Discount Codes

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

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Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

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Thrive Market

Get $60 FREE gift + 30% off your first order

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Oat Haus Granola Butter

Use the code COOKINGKATIE for 10% off!

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Kettle & Fire

Code COOKINGKATIELADY for 20% off Kettle u0026amp; Fire organic bone broths

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Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

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Royo Bread Low Carb Bread, Bagels, & Buns

Use the code COOKINGKATIELADY for 10% off!

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Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

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The post Sourdough Greek Yogurt Breakfast Biscuits appeared first on Cooking Katie Lady.

One of my favorite things about this loaf is what it does not contain. There are no nonsense ingredients or preservatives here. Most store bought sourdough bread is made with inflammatory oils, preservatives, and refined sugars. Sourdough supports gut health, while the store bought versions often do the exact opposite. Take a look at the ingredient labels next time you are at the grocery store and you will be shocked. True sourdough should only list flour, water, and salt.

And whatever you do, do not be intimidated by making sourdough. I have broken this recipe down step by step and I am always happy to help if you have questions. You can send me a DM on Instagram or drop a question in my Substack subscriber chat. Sourdough really is easy to make. The key is patience and trusting the process.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Something important to keep in mind about sourdough is that there is no one size fits all approach. Depending on where you live, you may need to adjust the amount of hydration in your dough. Bulk fermentation will also vary based on your climate and the temperature of your home. Do not worry though. I share tips throughout this recipe to help guide you every step of the way.

Equipment You’ll Need

• Large mixing bowl
• Dough whisk or wooden spoon
• Kitchen scale
• Clean tea towel or bowl cover
• Banneton basket
• Parchment paper or silicone baking mat
• Bread lame or sharp knife
• Dutch oven with lid

Why You Should Be Eating Sourdough

• Easy to Digest – The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
• Lower Glycemic Index – Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
• Better for Gluten Sensitivity – The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
• Provides Healthy Bacteria – Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
• Made with 3 Simple Ingredients – Unlike store bought breads, real sourdough contains only 3 clean ingredients. Flour, water, and salt. And when you make it from scratch there are no preservatives or nasty oils!!!
• Macros & Nutrients – Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
• Sustainable – Another reason why I love making my homemade sourdough from scratch is because it is better for the environment/more sustainable! I try to reduce my paper & plastic use as much as possible. I store my bread directly in my Dutch oven with the lid on my counter!

You Can Now Purchase My Personal Sourdough Starter

My personal, well established sourdough starter is available to purchase here! Buying a starter will speed up the process significantly, and guarantee that you will have a strong starter for an amazing loaf!

How to Make Sourdough Starter from Scratch

Learn how to make a sourdough starter from scratch here or consider purchasing my personal well-established starter here to speed up the process!

What Your Starter Should Look Like When It Is Ready

Your sourdough starter is ready for use when it has doubled in size, or slightly more, and looks bubbly with a domed top. This usually takes 5-8 hours, depending on the temp of your kitchen. I just like to feed mine before bed so I can make bread first thing in the morning.

Once the top begins to flatten out, that is a sign your starter is starting to fall and may be past its peak. I like to mark the level of my starter with a rubber band right after feeding so I can easily track how much it has risen.

If you want to be extra sure your starter is ready, you can do the float test. Drop a small spoonful of starter into a bowl of water. If it floats, it is ready to use. If it sinks, give it a bit more time to continue fermenting.

Steps For Feeding Your Starter Before Making Your First Loaf

1. If your starter has been stored in the fridge, let it get to room temperature.
2. In a mason jar, combine 150 grams of starter (discard any extra starter you have left. Save your discard in a separate jar in the fridge for discard recipes!), 100 grams of warm filtered water (80-85 degrees F), and 150 grams of organic bread flour.
3. Mix until you have a thick paste and the flour is fully incorporated.
4. Gently place the lid on top (don’t press it all the way down/screw it on) and let it sit overnight on the counter, or until doubled in size and nice and bubbly.

How to Care for your Starter

Caring for a sourdough starter is akin to looking after a child hehe; it requires attention & care to thrive. If you’re away from home, you can have someone “babysit” your starter or you can dehydrate it for preservation. Typically, a starter stored in the fridge needs feeding every 7-10 days, whereas one kept at room temperature requires daily feeding. For convenience and manageable growth, refrigeration is recommended unless daily sourdough recipes are planned.

Honey Oat Sourdough Bread Ingredients

• 500 g bread flour (organic)
• 150 g active sourdough starter
• 330 g water (Do NOT use reverse osmosis or distilled water. It lacks the beneficial bacteria needed to grow.)
• 15 g sea salt (I use Celtic sea salt)
• 100 g honey (raw, unfiltered)
• 90 g oats, (plus more for topping)

How To Make Honey Oat Sourdough Bread

1. In a large mixing bowl, whisk together the water, sourdough starter, and honey until fully dissolved.
2. Add the bread flour and oats, then mix until a shaggy dough forms. You can mix by hand, with a dough whisk, or in a stand mixer fitted with a dough hook attachment. Cover the bowl with a clean tea towel and let the dough rest for 1 hour.
3. Sprinkle the salt evenly over the dough. Perform your first set of stretch and folds by grabbing one side of the dough, stretching it upward, then folding it back over itself. Rotate the bowl and repeat until you have completed four folds. Cover and rest for 1 hour.
4. Repeat the stretch and fold process two more times, resting the dough for 1 hour between each set. You will complete a total of three sets.
5. After the third set, cover the bowl and allow the dough to bulk ferment for 3 to 7 hours, depending on the temperature of your kitchen. The dough is ready when it has nearly doubled, shows bubbles on the surface, and feels airy and slightly tacky without sticking to your fingers.
6. Lightly flour your work surface and prepare your banneton basket with flour and a sprinkle of oats. Turn the dough out and gently stretch it into a rectangle. Fold the long sides inward toward the center, then roll it into a log and pinch the seams closed.
7. Create surface tension by gently cupping the dough and pulling it toward you in a slight candy cane motion. Lightly damp the top and sprinkle with oats.
8. Place the dough seam side up into the banneton. Cover and refrigerate overnight for cold fermentation.
9. Preheat your oven to 450°F with the Dutch oven inside for 45 minutes.
10. Turn the dough out onto parchment or a baking mat, score the top, and carefully transfer it into the hot Dutch oven.
11. Bake covered for 20 minutes. Remove the lid and bake for another 25 to 30 minutes until the crust is deeply golden brown. Wait 1 hour before slicing.

Sourdough Essential Tools

Here are the essential tools you should get to make sourdough!

Sourdough Starter Kit

A kit like this from Amazon is great to get your basic essential tools!

Purchase Now

Dutch Oven

To bake your bread in. This is the exact one I have. You don’t need a fancy Le Cruset or anything!

Purchase Now

Silicone Bread Sling

Optional, but I try to be as sustainable as possible and love this sling! Or you can use parchment paper.

Purchase Now

Large Mason Jar

For your sourdough starter

Purchase Now

Scale

A handy dandy scale for measuring! Grams are more accurate than cups when it comes to baking things like bread and they are super cheap.

Purchase Now

KitchenAid Mixer

You don’t have to have one, but it sure makes it easy when you are initially mixing your dough. If you don’t have one or it’s out of your price range you can mix your dough by hand with the dough whisk that comes in a sourdough starter kit.

Purchase Now

What Are Some Tips for Successful Sourdough Baking?

Embarking on the journey of sourdough baking can be both rewarding and challenging. To help you achieve delicious results, here are some essential tips:

Keep a Baking Journal

Starting a new baking hobby? Document your first few bakings to learn your kitchen and dough!

• Kitchen Environment: Record the temperature of your kitchen each time you bake.
• Dough Rising Time: Note how long the dough takes to rise under different conditions.

This information can guide adjustments for consistent, better outcomes. Remember, warmer kitchens accelerate the fermentation process, while cooler ones slow it down.

Use an Active Sourdough Starter

Timing is everything with sourdough. Ensure your starter is recently fed and visibly bubbly before using it to mix your dough. If it begins to deflate, give it another feeding to re-energize it for baking.

Precision is Key: Use a Kitchen Scale

For precision in baking, a kitchen scale is your best tool. It guarantees accurate measurements for your sourdough ingredients.

How Do You Know When Bulk Fermentation is Complete?

Bulk fermentation is complete when your dough has almost doubled in size, has air bubbles, is smooth, and not too sticky. These are signs that the fermentation process has developed the gluten structure properly.

How To Store Leftovers

I just leave my leftovers in my Dutch oven with the lid on my counter! You could use a bread box if you’d prefer as well. You can also freeze any leftovers if you can not finish the entire loaf in enough time.

Troubleshooting Common Sourdough Baking Issues

Sourdough baking can be a rewarding but sometimes challenging experience at first. Here’s how you can address some frequent issues.

Over-Proofing Concerns

Recognizing Over-Proofed Dough: When dough becomes sticky and resistant to shaping, it’s likely over-proofed. This often happens in warm kitchens. Keep an eye on your kitchen temperature, and adjust the fermentation time for future bakes to prevent this.

Flavor and Texture Adjustments

Excessive Sourness: A sour flavor can result from infrequent starter feedings, which increase lactic acid build-up. For a milder taste, feed the starter more regularly before baking.

Hard Crust Issues: If the bottom crust is too thick, it’s often due to the Dutch oven sitting too close to the heat source. Position a pizza stone or baking sheet on a lower rack to act as a heat buffer. Extending the covered period to 30 minutes, combined with a shorter uncovered time of 20 minutes, helps retain moisture for a softer crust.

Rise and Baking Problems

Lack of Oven Spring: If your sourdough doesn’t rise well, the starter might lack strength, or the dough might not have been shaped properly before the final proof. Strengthen your starter by feeding it consistently, and ensure you form a tight dough shape before its final rest. You can purchase my personal sourdough starter on Etsy if you are needing a well established one.

Benefits of Adding Salt After the First Hour

Delaying the salt is a small step that makes a big difference in both dough handling and final texture.

Improved Gluten Development
Salt tightens gluten when added early. Waiting allows the gluten to develop more naturally, resulting in a softer, more extensible dough.

Enhanced Flavor Complexity
Giving enzymes time to work before adding salt encourages better flavor development. Salt can slightly slow enzymatic activity, so delaying it helps deepen the final taste of the bread.

Easier Mixing and Stretch and Folds
Dough can feel tighter and stickier when salt is added too early. Incorporating it after the first rest makes the dough easier to handle and helps the salt distribute more evenly during stretch and folds.

Dietary Information

This honey oat sourdough loaf is vegetarian and dairy free. It does contain gluten and honey, so it is not vegan. For dietary adjustments, you can experiment with alternative flours, but hydration and structure may need tweaking.

Tips or Variations

• Use rolled oats for a softer texture or soak them briefly if they are very thick.
• Slightly warming the honey makes it easier to mix evenly into the dough.
• For extra flavor, try brushing the loaf with water and adding oats right before baking.
• Store at room temperature for up to 3 days or freeze sliced for longer storage.

Serving Suggestions

• Toasted with butter or honey butter
• As sandwich bread for sweet or savory fillings
• Served alongside soups, stews, or cozy meals

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Honey Oat Sourdough Bread appeared first on Cooking Katie Lady.

👉 New to sourdough? Don’t worry—you can buy my personal dehydrated sourdough starter on Etsy. This is the same starter I use in all of my bread recipes, and it will give you the perfect rise and flavor every time.

Also, if you are new to sourdough, check out my post on making classic Sourdough Loaf.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

How Do I Get a Sourdough Starter?

If you’re new to sourdough baking, getting started can feel overwhelming. That’s why a dehydrated sourdough starter is such a great option. My dehydrated sourdough starter (available in my Etsy shop!) is shelf-stable, super easy to revive, and comes from a strong, active culture that I use in my own kitchen.

One of the biggest benefits of using a dehydrated starter is that it takes the guesswork out of building one from scratch—which can take days and sometimes fail if conditions aren’t right. With a dehydrated starter, you can jump right into baking with confidence, knowing you’re working with a healthy, reliable base. It’s the perfect solution for beginners, busy bakers, or even experienced sourdough lovers who want to have a backup starter on hand.

If you’re ready to dive into the world of sourdough, you can grab my dehydrated starter directly from my Etsy shop and start your sourdough journey with ease.

Why You’ll Love This Recipe

• Simple ingredients – Just flour, water, salt, and starter.
• Hands-off method – Minimal kneading, with stretch-and-folds instead.
• Authentic ciabatta texture – Full of air pockets and an open crumb.
• Beginner-friendly – Clear step-by-step instructions, perfect for new sourdough bakers.

Why You Should Be Eating Sourdough

Easy to Digest

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.

Lower Glycemic Index

Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.

Better for Gluten Sensitivity

The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.

Provides Healthy Bacteria

Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

Made with 2 Simple Ingredients

Real sourdough starter contains only 2 ingredients: flour & water, and salt.

Macros & Nutrients

Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B.

Ingredients

• 100 g (½ cup) active sourdough starter – get mine here
• 500 g (4 cups + 2 tbsp) bread flour
• 400 g (1 ⅔ cups) warm filtered water
• 10 g (2 tsp) salt

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Kettle & Fire

Code COOKINGKATIELADY for 20% off Kettle & Fire organic bone broths

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How To Make Sourdough Ciabatta

1. In a large mixing bowl, combine the active sourdough starter, bread flour, warm water, and salt. Use a stand mixer, dough whisk, or your hands to mix until no dry flour remains. Cover and let rest for 1 hour at room temperature.
2. Perform 3 sets of stretches and folds, spaced 30 minutes apart. Cover the bowl in between each set.
3. Cover and allow the dough to rise about 50% in volume. Depending on your kitchen, this may take 3–6 hours. (In my 72°F Florida kitchen, it took about 4 hours.)
4. Refrigerate the dough, covered, for 8–36 hours. This long ferment deepens the flavor and improves the texture.
5. Generously flour your work surface and turn the dough out carefully. Flour the top and shape into a rectangle. Cut into 8 pieces without pressing the air bubbles. Place onto two parchment-lined baking sheets to avoid overcrowding. Cover with a towel and let rise for 2 hours, or until puffy.
6. Preheat oven to 475°F (246°C). Bake the ciabatta for 10 minutes, then reduce oven temperature to 425°F (218°C) and bake another 20 minutes, until golden brown and crusty. Cool for at least 30 minutes before slicing. Enjoy!

How To Store Leftovers

You can store your leftover ciabatta bread at room temperature in a cool, dry place for up to 4 days or in the fridge for up to a week for ultimate freshness. You can also freeze for up to 3 months.

Tips for Success

• For extra crispy crust, spritz the oven with water or place a pan of water on the bottom rack during baking.
• Use a kitchen scale for best results.
• If your dough feels too sticky, don’t panic. Ciabatta dough is naturally wetter than sandwich bread dough.

Frequently Asked Questions

Can I freeze ciabatta bread?
Yes! Let it cool completely, then freeze in a freezer bag for up to 3 months. Reheat in the oven at 350°F until warm.

Why is my dough so sticky?
Ciabatta dough is meant to be high hydration. Use plenty of flour on your hands and work surface when shaping.

What to Serve with Sourdough Ciabatta

• Italian-style sandwiches with fresh mozzarella, tomato, and basil
• Dipped in olive oil and balsamic vinegar
• Toasted and topped with bruschetta
• As the base for paninis

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Making homemade sourdough ciabatta bread is easier than you think! With just four ingredients and a little patience, you’ll have bakery-quality bread right from your own kitchen.

And if you don’t already have a sourdough starter—get mine on Etsy today and bake along with me!

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The post Easy Sourdough Ciabatta Bread appeared first on Cooking Katie Lady.

If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.

Sourdough is a living culture, a symbiotic mixture of flour and water teeming with wild yeast and bacteria. This natural leavening agent not only adds depth of flavor but also enhances the nutritional profile of your bread. Plus, the slow fermentation process contributes to better digestion and a satisfying chewy texture. So, if you haven’t already jumped on the sourdough bandwagon, now’s the perfect time!

You have to be more precise when working with sourdough so I do use grams, but I did include the approximate cup measurements in case you are wanting them. I highly recommend using grams though for the best results!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

You guys—I just realized last week that I’ve never actually shared my classic sourdough dinner roll recipe! I’ve posted my Hawaiian sourdough rolls, but somehow this go-to never made it to the blog. Oops! We’re fixing that today, and I couldn’t be more excited to finally walk you through these soft, fluffy, pull-apart sourdough dinner rolls that are a staple in my kitchen.

How Do I Get a Sourdough Starter?

If you’re new to sourdough baking, getting started can feel overwhelming. That’s why a dehydrated sourdough starter is such a great option. My dehydrated sourdough starter (available in my Etsy shop!) is shelf-stable, super easy to revive, and comes from a strong, active culture that I use in my own kitchen.

One of the biggest benefits of using a dehydrated starter is that it takes the guesswork out of building one from scratch—which can take days and sometimes fail if conditions aren’t right. With a dehydrated starter, you can jump right into baking with confidence, knowing you’re working with a healthy, reliable base. It’s the perfect solution for beginners, busy bakers, or even experienced sourdough lovers who want to have a backup starter on hand.

If you’re ready to dive into the world of sourdough, you can grab my dehydrated starter directly from my Etsy shop and start your sourdough journey with ease.

Why You’ll Love These Rolls

• Perfect Texture: Soft, fluffy, and golden on the outside.
• Make-Ahead Friendly: The dough can be prepped in advance and baked fresh.
• Naturally Leavened: Made with a sourdough starter for gut-friendly fermentation and that irresistible flavor.

Why You Should Be Eating Sourdough

Easy to Digest

The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.

Lower Glycemic Index

Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.

Better for Gluten Sensitivity

The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.

Provides Healthy Bacteria

Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.

Made with 2 Simple Ingredients

Real sourdough starter contains only 2 ingredients: flour & water, and salt.

Macros & Nutrients

Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B.

Ingredients

• 245g (1 cup apx.) warm filtered water.
• 100g (1/2 cup apx.) active sourdough starter (My personal starter is available to purchase on Etsy! Just search “Amanda Dehydrated Sourdough Starter” or click on this link)
• 50g (1/4 cup apx) unsweetened almond milk, or milk of choice
• 28g (2 tbsp apx) grass-fed butter
• 530g (3 + 2/3 cup) organic flour – Can be bread or all-purpose. Bread flour has a higher protein content, which gives better structure to your bread.
• 36g (3 tbsp) coconut sugar, or sweetener of choice. It is a great refined sugar free option!

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Oat Haus Granola Butter

Use the code COOKINGKATIE for 10% off!

Purchase Now

Kettle & Fire

Code COOKINGKATIELADY for 20% off Kettle & Fire organic bone broths

Purchase Now

Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

Purchase Now

Jolie Filtered Shower Head

Try the Jolie filtered shower head for FREE plus get it for $20 off with a filter subscription.

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Royo Bread Low Carb Bread, Bagels, & Buns

Use the code COOKINGKATIELADY for 10% off!

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Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

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Dan-O’s Seasoning

Use the code COOKINGKATIELADY for 10% off!

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How To Make Them

1. In a standup mixer, add the water, almond milk, butter, and active sourdough starter. Whisk until combined.
2. Add the flour, salt, and coconut sugar. Using the dough hook attachment on your stand mixer, mix the dough on speed one until fully incorporated and smooth. Allow the dough to rest, covered, for one hour.
3. After the hour is up, knead the dough on speed one on your stand mixer for eight minutes. Cover, and allow to rest for 3 to 4 hours, or until the dough has risen by 50%. The timing can vary, depending on the temperature of your kitchen. The temperature of my kitchen was around 72°F and the this took 4 hours.
4. After the dough has risen by 50%, pour the dough out onto a clean surface. Divide it into 12 equal size pieces. Mine were roughly 85g each for reference. Shape into rolls and place seam side down in a greased 9 x 13“ baking dish.
5. Allow the rolls to rise for an additional 2 to 4 hours (an additional 50% rise. Takes me about 2-3 hours in my kitchen.).
6. Preheat your oven to 375°F. Brush the rolls with your whisked egg wash. Bake for 25 minutes. Allow to cool for 15 minutes.

How To Store Leftovers

You can store your leftover rolls at room temperature in a cool, dry place for up to 4 days or in the fridge for up to a week for ultimate freshness. You can also freeze these rolls for up to 3 months.

Tips for Perfect Sourdough Dinner Rolls

Bake Close Together: Placing the rolls close in the pan helps them rise up rather than out, giving that soft, pull-apart texture.

Feed Your Starter: Make sure your starter is active and bubbly before using.

Don’t Rush the Process: Sourdough baking is all about slow fermentation. The longer proofing times are what create that soft texture and complex flavor.

Shape Gently: When shaping the rolls, don’t overwork the dough to keep them light and airy.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Give these rolls a try, and I guarantee you’ll be hooked on the combination of tangy sourdough and sweet, soft texture that’s hard to beat. Happy baking!

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The post The BEST Sourdough Dinner Rolls appeared first on Cooking Katie Lady.

Let’s dive into why sourdough discard is such a healthful ingredient and how this pizza crust can become a go-to in your kitchen!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

The Health Benefits of Sourdough Discard

Before we get into the recipe, it’s important to understand why sourdough discard can be such a beneficial ingredient to use. Sourdough discard is the portion of your sourdough starter that you remove before feeding it with fresh flour and water. But don’t throw it away just yet—here’s why you’ll want to keep it around:

No Waste: Using your sourdough discard helps reduce food waste, which is always a win in the sustainability department. Plus, it saves you from throwing away something that still holds plenty of flavor and nutrients!

Rich in Probiotics: Sourdough is fermented with wild yeast and lactobacillus bacteria, which are great for gut health. The discard still contains beneficial probiotics that can help with digestion and promote a healthy microbiome.

Easier on Blood Sugar: Sourdough fermentation breaks down some of the starches in the flour, making the carbohydrates more digestible and lowering their glycemic index. This means sourdough products tend to cause less of a blood sugar spike compared to traditional white bread.

Higher Nutrient Absorption: The fermentation process of sourdough also enhances the bioavailability of certain nutrients, like B vitamins and minerals such as magnesium and iron. This makes your pizza crust not just tasty, but also more nutritious!

Better for Your Digestive System: The beneficial bacteria in sourdough discard help to break down gluten and other compounds that can be harder to digest, making sourdough products gentler on your gut compared to standard white flour products.

The Benefits of Pizza Crust Made with Sourdough Discard

Using sourdough discard to make pizza crust is a fantastic way to get creative with your leftovers. This crust is tangy, flavorful, and slightly chewy—perfect for holding your favorite pizza toppings. Plus, because it’s made with whole grains and sourdough, it has an added nutritional punch compared to traditional pizza dough, which often uses refined flour.

And the best part? It only takes six ingredients to whip up.

Ingredients

• 1 cup organic all-purpose or 00 flour
• 1 tsp baking powder
• 1/2 tsp salt 
• 2 tsp spices of choice (I did 1/2 tsp red pepper flakes, 1 tsp garlic powder & 1 tsp oregano)
• 1/2 cup sourdough discard (can be cold or at room temp)
• 1/4 cup Greek yogurt

Healthy Pizza Swaps:

• Use freshly grated cheese – Store bought pre-shredded cheese has cellulose in it, which is an anti-caking agent and non-digestible plant fiber.
• Use an organic, uncured pepperoni (preferably grass-fed). Or, use turkey or chicken pepperoni.
• Stick to all organic ingredients to avoid pesticides, GMO’s, & to have a better nutritional profile.

How To Make Them

1. Preheat your oven to 400°F. grab your favorite pizza stone or pizza pan and set aside.
2. In a large mixing bowl, combine all of your pizza dough ingredients until you have a thick dough. I find it easiest to just use my hands!!
3. With a rolling pin, roll the dough out into a 12 inch circle.
4. Place the onto your pizza stone or a pizza pan of choice. I have this one.
5. Add your favorite pizza toppings. I also put some pieces of organic mozzarella sticks around the edges of the pizza and then folded that part of the dough over onto itself so to get a cheesy crust!
6. Bake for 20 minutes & enjoy!
   
   

How To Store

I typically do not have leftovers when I make one pizza crust, but if you do, just wrap it in foil and when you are ready to enjoy it again, reheat it in the oven at 350F for 10 minutes. Alternatively, you can make the dough and freeze it for up to 6 months to always keep on hand!

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

If you’ve been wondering how to use up your sourdough discard, making this healthy pizza crust is a fantastic option. It’s delicious, nutritious, and a great way to reduce food waste while enjoying the benefits of sourdough fermentation. The next time you have extra discard, give this recipe a try—it might just become your new favorite way to make pizza!

The post Sourdough Discard Pizza Crust appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why Sourdough Discard?

Many sourdough bakers end up with a hefty amount of sourdough discard that often gets tossed. But this discard is more than just a byproduct—it’s a flavorful, fermented dough that can enhance the texture and taste of baked goods. When used in cookies, the sourdough discard brings a slight tanginess that not only balances the sweetness but also makes the cookies a little chewy, just the way we like them. Plus, it adds a little extra complexity to the flavor profile!

Simple Ingredients for Maximum Flavor

What I love about these chocolate chip cookies is how easy they are to make with just a handful of simple ingredients. No complicated steps, no chilling of the dough, just pure cookie goodness. And, since they’re refined sugar-free, you can enjoy them guilt-free! Here’s what you’ll need:

Ingredients

• ¾ cup all-purpose flour (organic)
• ½ tsp baking soda
• ½ tsp salt 
• ¼ cup butter (grass fed, unsalted, room temp)
• ½ cup coconut sugar (organic)
• ¼ cup sourdough discard (organic)
• 1 large egg yolk (organic, room temperature)
• 1½ tsp vanilla extract (organic)
• ⅓ cup dark chocolate chips (organic; Hu is the best just saying)

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The Beauty of Small Batches

One of the best things about this recipe is that it makes a small batch of cookies—just enough to satisfy your sweet tooth without overindulging. Plus, it’s the perfect recipe to whip up if you’re new to baking or just want to try something simple. The small batch size makes it easy to customize; feel free to add extra chocolate chips, nuts, or even a sprinkle of sea salt on top.

How To Make Them

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. In a medium mixing bowl, cream together the butter and coconut sugar until light & fluffy with a hand mixer (about 3 minutes).
3. Add in the sourdough discard, egg yolk & vanilla and beat until smooth.
4. Add in the flour, baking soda & salt. Mix just until combined. Do not over mix!
5. Fold in the chocolate chips. Scoop 10 cookie dough balls onto a baking sheet 2 inches apart. Bake on the middle rack until the cookie edges are lightly golden, 10-12 minutes.
6. Allow the cookies cool on the baking sheet until they’re firm enough to transfer to a cooling rack (5-10 minutes). Feel free to sprinkle the cookies with flaky sea salt after as well!
   

Tips for Success

• While the cookies are still hot – Lift the baking sheet off the pan (a few inches up) and drop it down onto the pan. This will flatten the cookies and give them that perfect shape.
• Let them sit on the cookie sheet until they are completely cool so that they hold their shape well. I know it’s tempting to just want to dig in immediately!

How To Store

Store at room temperature for up to 7 days in a cool, dry place. Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand for when I need a pick me up! I love a good frozen cookie.

The Perfect Balance of Sweetness

What really makes these cookies stand out is how the sourdough discard balances the sweetness. The slight tang from the discard gives the cookies a deep, complex flavor. Every bite is a perfect balance of chewy, chocolatey goodness with a hint of sourdough tang that makes them truly unique.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

So, the next time you have some sourdough discard left over, don’t throw it out! Use it to make these Sourdough Discard Small Batch Chocolate Chip Cookies for a sweet, tangy, and utterly delicious treat.

The post Sourdough Discard Chocolate Chip Cookies appeared first on Cooking Katie Lady.