Heartbeet kitchen

A naturally fermented sourdough bread that has a fluffy interior and golden brown crust. This is a great recipe for sourdough beginners, and walks you through the entire process of making a basic sourdough bread.

This easy to make pumpkin bread is the best way to use up sourdough discard in Fall! No mixer required, just whisking the ingredients. It's extra moist thanks to almost a whole can of pumpkin puree. And the flavors of cinnamon, cardamom, and ginger are warm and cozy.

A light rye sourdough bread with a soft crumb that you can make at home with active sourdough starter. Wonderful flavor and perfect for making rye sandwiches!

a loaf of jalapeno and cheese sourdough bread

This homemade sourdough bread has cheddar cheese and pickled jalapeños folded into the dough that give it fabulous flavor! The loaf is a little spicy with pockets of melted cheese.

This is the only sourdough chocolate chip cookie recipe you will ever need. They're chewy, gooey, and the perfect blend of vanilla and chopped chocolate. So easy to make with just a whisk and bowl. Brown butter gives them a rich and nutty flavor, paired with extra vanilla extract. It's the most delicious way to use up leftover sourdough starter!

A delicious beginner recipe for homemade sourdough focaccia bread that is made with active sourdough starter. The soft, pillowy texture is incredible, and the bread gets lovely flavor from the olive oil and starter.

This straightforward sourdough bread recipe is perfect for beginners and delicious! Made with sourdough starter, this naturally fermented bread has a fluffy, airy crumb and crackly crisp crust.

Putting the time into baking your own Gluten-Free Sourdough Bread is totally worth it. To be able to bake a fresh loaf of bread for anybody to eat, no matter what their dietary restrictions, is a beautiful skill to have.

This sourdough bread has chopped dill pickles, pickle brine, and dill mixed into the dough for incredible flavor! Soft crumb, golden crust. Uses active sourdough starter and an overnight cold retard makes this recipe convenient to make.