I was looking for a recipe to make a dozen chocolate zucchini muffins and I decided to try the one from My Baking Addiction. Phenomenal. I recommend it!
This is the recipe I use every week.
100g active, stiff sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.
560g water – lukewarm water helps activate the fermentation process.
90g butter – adds moisture and tenderness to the crumb.
30g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.
300g whole wheat flour – I don't prefer to use more than 30% whole wheat flour in my bread.
700g all-purpose flour – this provides the structure and strength the bread needs.
18g salt – essential for flavor and helping to control fermentation.
You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.
Start by combining the sourdough starter, water, butter, and honey in a large bowl. I prefer to use my Kitchen Aid stand mixer for making bread.
Mix it with the dough hook on speed 2 for 8 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for a few hours (for several) at room temperature.
After the initial rest, form the loaves, place into greased loaf pans, cover with plastic wrap, and place in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size. This recipe gives me 1800g of dough, so each of the three loaves will be 600g. Yes, I weigh them every time.
Let the shaped dough rise at room temperature for several hours, or until it domes nicely near the edge of the pan. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.
Preheat your oven to 400°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 35 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning. The internal temperature for a loaf of sourdough bread should be between 96° and 99°.
Allow the bread to cool in the pan for 10 to 15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 60 minutes before cutting.
Okay let's grab the tried-and-true cinnamon bun recipe and switch up a couple of ingredients.
This is a family favorite. This is a double batch and will make 23 to 24 muffins.
Thaw one block of frozen, chopped spinach. I do not drain, and I include the liquid in the recipe.
2 cups mashed bananas (about 5 to 6 medium)
This is a variation on my basic cinnamon bun recipe. Preheat oven to 325 degrees. (Not 350).
50g active sourdough starter – make sure it’s bubbly and fed about 12 hours before baking.
275g water – lukewarm water helps activate the fermentation process.
60g olive oil – adds moisture and tenderness to the crumb.
15g honey – adds just a touch of sweetness; maple syrup or sugar can be substituted.
500g all-purpose flour – this provides the structure and strength the bread needs.
10g salt – essential for flavor and helping to control fermentation.
You don’t need any fancy flour or equipment here — just a mixing bowl, a loaf pan, and a little care.
Start by combining the sourdough starter, water, olive oil, and honey in a large bowl. Stir to dissolve everything, then add the flour and salt. Mix with a spoon or your hands until no dry flour remains. The dough will look a bit shaggy at first, but that’s okay — it will smooth out during kneading.
Transfer the dough to a clean surface or keep it in the bowl to knead. Work it for 8–10 minutes until it becomes smooth, soft, and slightly tacky. If kneading by hand, use the heel of your palm to push the dough forward, fold it back, and repeat. Cover the dough with a damp towel or plastic wrap and let it rest for 1 hour at room temperature.
After the initial rest, place the dough in the refrigerator for an overnight cold fermentation — about 10–12 hours. This slow rise improves both the flavor and the digestibility of the bread. By morning, your dough should be noticeably puffier and roughly doubled in size.
Lightly flour your countertop, then gently turn out the cold dough. Pat it into a rectangle, roll it up tightly like a log, and pinch the seam closed. Place the dough seam-side down into a greased 9×5-inch loaf pan. Smooth the top and make a few shallow slashes if you like.
Let the shaped dough rise at room temperature for 2–3 hours, or until it domes nicely over the edge of the pan by about 1 inch. The exact time can vary depending on your kitchen temperature — don’t rush this step. A properly proofed loaf will feel airy and spring back slightly when pressed.
Preheat your oven to 450°F (232°C). Once the dough is ready, place the pan on the middle rack and bake for 45–50 minutes. The top should be a rich golden brown, and the loaf should sound hollow when tapped on the bottom. If your oven tends to run hot, you can cover the top loosely with foil halfway through to prevent over-browning.
Allow the bread to cool in the pan for 10–15 minutes to finish setting. Then gently remove it and transfer to a wire rack to cool completely. Slicing too early can make the bread gummy — so give it at least 45 minutes before cutting.
April 17, 2025 I made the full recipe of Citrus Buns, and for some reason, I had to fight the dough. It just didn't go as I had thought it would. Plus, it's a giant batch. Five-and-a-half dozen buns. So, I'll go back to my tried-and-true cinnamon bun recipe and adapt it to be my new orange rolls go-to recipe. As of today, April 18, I haven't tried it as written, but I'm fully confident it'll be great.
This is an adaptation of a recipe I found on Instagram by @littleloucooks
The recipe is written as bars but I prefer to use my mini muffin pan, lined with mini cups. It's a two-bite sweet, which is plenty for my taste buds. Also, it is originally written as using a blender. I recommend a food processor. Strongly.
This is a variation on my regular cinnamon bun recipe.
*Start by saving leftover potatoes, cooking one small potato, and/or save the water potatoes are cooked in.This recipe is an adaptation from the one found at allrecipes.com. One of the best parts of that website is going through the reviews and reading tips and suggestions from folks who have made that particular recipe.
I spent a ton of time reading about canning safely, because there's no point in making all this effort only to have it not turn out or have the jars seal! Definitely read the entire article for this recipe and watch the attached video.
While pepper jelly with cream cheese or goat cheese on crackers is the obivous use, it can be used as a dipping sauce, as part of a marinade, in a grilled cheese sandwhich.... the possibilities are endless.
I made a (roughly) double batch, although some suggest not ever doubling up a canning recipe.
Ingredients
1 stick of Pioneer Meat farmer sausage, scramble fried