It’s funny, usually by August I’m actively wishing summer away because I really don’t love the heat and humidity; I am an autumn girl through and through. This year though, I feel myself holding onto the season and squeezing every last drop out before it’s over. I’m not exactly sure why - maybe it’s just that classic mid-life realization that life is indeed too short and the seasons (literal and figurative) go by so fast. Also, having already raised two babies into full grown, wonderful adults and now having these two brand new little boys growing up at an alarming rate might have something to do with my strong desire to live in the present and soak up every moment. I’ve already lived the “it goes by so fast” cliche that everyone throws around so casually and I know it to be very, very true.

So before the sweet warmth of cinnamon fills the air, I’ll be savoring this last month of summer - the evening thunderstorms, the fireflies, the late summer stone fruits and berries, tomatoes and basil from the garden, the last few ears of the sweetest summertime corn, and everything else this season has left to offer - including the first ripe figs. Our figs have just started ripening which is something I look forward to all year. One of my greatest joys in life is watching my little boy spot a ripe fig on the tree, pick it, and pop it right into his mouth. How lucky he is to grow up with ripe figs just outside his back door. I’ll share some fig recipes in next week’s newsletter.

Until then, I hope you can enjoy living in this season with me and finding the things that bring you joy instead of wishing the days away.

Lemon Blueberry Sourdough Bread

Find the Full Recipe Here

Top Ten Recipes This Week

here are the recipes you’ve been loving lately

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Biscuits

• Sourdough Discard Peanut Butter Cookies

• Sourdough Discard Pizza Crust

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Bagels

Take me to Wild Thistle Kitchen

I hope you have a great weekend and week ahead. As always, thanks so much for being here. - Anita

For a year or two my older kids rode the school bus to my grandparents’ house where they’d stay for a couple hours until I’d pick them up when I got off work. My grandma would often have a fresh batch of cookies baking for them and they both still talk about that and remember it with such fondness. Something so sweet and simple created a lifelong memory for them and that is the stuff that makes my heart burst. My beloved granny is gone now and I have her cute old ceramic cookie jar in my kitchen. Filling it with homemade cookies is just one small way I keep her with us and keep her memory alive. Plus, the little clink of the cookie jar lid always makes me think of my grandpa, as he couldn’t walk by it without grabbing a cookie - something my grandma and I always giggled about.

So here are a few cookie options to satisfy the big and little cookie monsters in your life. Each bold heading is linked to the recipe post with printable recipe card.

But first, a note on freezing cookie dough

If you don’t want to commit to baking a whole batch of cookies I’ve got great news: cookie dough freezes beautifully! It’s such a great make-ahead and I love having a freezer stash of cookie dough. Knowing I can pop a few dough balls in the oven whenever the craving strikes is a great feeling. All you have to do is scoop your dough onto a parchment lined tray, place in the freezer until solid, and transfer to a freezer bag or container. I recommend baking the frozen dough balls within 3 months for the best results. You can bake them straight from frozen, in which case you should add a minute or two to the bake time, or, for best results, let them thaw overnight in the fridge or at room temp for an hour or so before baking per the recipe instructions. I prefer freezing the dough rather than freezing already baked cookies, but of course that is an option too.

And don’t forget the SALT

If you love a little sprinkle of flake sea salt on your cookies like I do, allow me to introduce you to Lange Salt Co. They are a husband and wife team making real salt the old fashioned way. Read more about their story and be sure to check them out on Instagram as well. This is not sponsored at all, I just love supporting them and their mission of producing pure, clean salt. I’ve been using their flake sea salt, kosher sea salt, and smoked sea salt for the past year or so in my kitchen. I’m hooked and I just wanted to spread the love!

Sourdough Discard Snickerdoodles

Soft, sweet, perfectly spiced and slightly chewy, my Sourdough Snickerdoodle Cookies are a beloved classic with a fun sourdough twist. This recipe has been getting a lot of traffic lately which just shows that you all are as ready for cozy fall baking as I am!

Sourdough Discard Chocolate Chip Cookies

My easy, no-mixer, no-chill recipe combines the perfect ratio of ingredients to ensure a soft, chewy cookie (no cakey cookies here!) with plenty of melty chocolate puddles.

Chewy Sourdough Peanut Butter Cookies

The easy, no-fuss dough comes together in minutes with either discard or active starter and with no mixer! Bake these right away or stash in the refrigerator or freezer to bake whenever those cookie cravings strike.

Olive Oil Chocolate Chip Cookies

The classic we all know and love with a little twist of sophistication (and without butter!). Olive oil lends a subtle, fruity flavor and a perfect soft, chewy texture to these easy, one-bowl, no-chill, dairy-free chocolate chip cookies.

Salted Malted Chocolate Chunk Cookies

It's hard for me to pick favorites, but these might just be my ultimate cookie. They are chewy, bendy, just a little crisp around the edges, packed with dark chocolate and malt powder and finished with flaked sea salt. (inspired by my beloved Salted Malted Chocolate Bundt Cake)

Peanut Butter Oatmeal Chocolate Chunk Cookies (flourless)

These cookies stay soft and chewy for days, but I doubt they'll last that long. Like magic, they are made without any flour, which makes them the perfect gluten-free cookie as long as you use gluten-free oats*. Whip up a batch and you'll see why these cookies are my husband's absolute favorite.

*Yes, oats are naturally gluten-free, but they are almost always processed in facilities that also process various flours. So unless you are careful to source gluten-free oats, you run the risk of cross-contamination which could be a big problem if you are baking for someone who is truly allergic to gluten. So just be careful!

No-Bake Cookies

Perfect for those hot days when you want a treat but don’t want to turn on the oven. My recipe features high-quality chopped chocolate bars (with an option for white or dark chocolate as you can see below), a mix of brown and white sugar, peanut butter, and a sprinkle of flaked sea salt to balance out all that sweet. They are delightfully old-fashioned, more like a candy than a cookie, and just such a special treat. (and also gluten free - see above)

Chewy Strawberry Sugar Cookies

These unique cookies are naturally pink, chewy and bendy, and packed with real strawberry flavor thanks to the freeze-dried strawberries. I created this recipe wayyy back in 2017 or 2018 and published it on my site in 2020. It has been a hit ever since and is beloved among family, friends, and readers. As much as my husband loves those oatmeal peanut butter cookies up there, he almost always requests these for his birthday.

I’m working on building up my cookie recipes as we head into the cozier baking months. If you’re looking for more cookie recipes and resources, my two favorite cookie ladies (and dear friends) are Sam at Buttermilk by Sam and Becky at Displaced Housewife. They are the cookie queens and have so many creative cookie recipes as well as classics done perfectly. Definitely check them out!

Top Ten Recipes This Week

here are the recipes you’ve been loving lately

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Biscuits

• Sourdough Discard Peanut Butter Cookies

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Pizza Crust

• Sourdough Discard Bagels

Take me to Wild Thistle Kitchen

I hope you have a great weekend and week ahead. As always, thanks so much for being here. - Anita

Sandwich Bread

Whether you’re packing sandwiches into lunchboxes or slinging toast to your kids as they’re running out the door to the bus, bread is a back to school essential and I have a few loaves to choose from. They are all wonderful and you can choose your own adventure based on your time restraints, baking preferences, and/or skill level. And remember, the freezer is your friend! Make a double batch on a Sunday and stash the extras in the freezer to get ahead for next week.

• Sourdough Discard Sandwich Bread: combines sourdough starter with conventional yeast so you can have the best of both worlds.

• Whole Wheat Sourdough Discard Sandwich Bread: same as above but made with 100% whole wheat flour for a hearty yet soft sandwich loaf.

• Sourdough Sandwich Bread: long-fermented and takes more time than the discard recipes but will give you a tall, soft sandwich loaf with a bit of sourdough tanginess.

• Honey White Sandwich Bread: uses just conventional yeast and no sourdough. This one makes two loaves so you can stash one in the freezer. This has always been a really popular recipe on my site since I published it several years ago.

Muffins

I have always said that muffins are the happiest of baked goods - like love in food form. My muffin making years really began when my big kids were little. I think muffins are one of the easiest and coziest treats to make and have on hand for breakfasts, school lunches, and after school snacks. I have a treasure trove of muffin recipes on my site, so I won’t list them all here, but here are a few favorites.

• Chocolate Chip Muffins (with chocolate chip streusel)

• Cinnamon Sugar Muffins (stuffed with cream cheese)

• Banana Muffins (with or without chocolate chips)

• Pumpkin Banana Muffins: you’ll never make a moister muffin. Of all my muffin recipes, this is the one I’ve made the most over the years.

• Blueberry Streusel Muffins: a buttery classic that everyone loves.

and a few sourdough muffins:

• Any-Flavor Sourdough Discard Muffins: I created this one to be a blank slate for any mix-in’s you love: chocolate chips, berries, dried fruits, cinnamon sugar, etc.

• Sourdough Pumpkin Muffins

• Sourdough Discard Chocolate Muffins

• Sourdough Discard Blueberry Muffins

Easy Weeknight Dinners

We can’t talk about back to school without addressing the need for easy weeknight dinners once the hustle and bustle of the school year begins. I feel like summer gets us all out of the habit of making consistent dinners and then we’re thrust back into routines, earlier wakeups and bedtimes, homework… it’s a lot! Here are a few dinners I used to make on repeat back in those early days and I’m still making them today.

• Pasta Carbonara: My dad made this often when I was a kid and it’s a dish I turned to frequently when my kids were in elementary and middle school and I was finishing my college degree. It sounds fancy but it is so quick and easy to make and I always have the ingredients on hand (just think of it as bacon and egg pasta and it sounds way less intimidating). It’s still one of their favorite meals and I still love making (and eating) it.

• Barbacoa Shredded Beef: Make this in the slow cooker, instant pot, or oven depending on your schedule. It’s so good in tacos, quesadillas, enchiladas, or served over rice with all the toppings. You can also prep it on a weekend and reheat it during the week. In fact, I think it’s even better that way!

• Chicken Marsala Pasta: Another one I used to make all the time and my kids still love. It comes together quickly and is packed with flavor.

• Ground Beef Taco Bowls: A taco Tuesday upgrade. I love tacos but I really love taco bowls. They’re easy and everyone can pick and choose their own toppings which makes for a really fun weeknight dinner experience.

• Meatballs with Quick Marinara Sauce: Make it super easy by prepping the meatballs and sauce over the weekend and just reheating them during the week to serve with freshly cooked pasta or on sub rolls.

more dinner ideas

If you have kids heading back to school or if you’re heading back yourself, I wish you luck! I hope these recipes will help you plan ahead for some delicious snacks and meals as you ease back into the routine. Make sure to browse around the site for even more recipe inspiration and shoot me an email anytime if you have questions, comments, or suggestions.

Want to Get Started on Your Sourdough Journey?

As I said in last week’s newsletter, my How to Make a Sourdough Starter (Easy Beginner’s Guide) has been getting a ton of traffic lately. I love seeing the uptick in sourdough interest as we head around the bend toward the cooler months. If you’ve been wanting to get started, jump in! I was so intimidated by sourdough before I started and now it’s second nature to me and such a fun, rewarding, and reliable part of my routine. I’ve learned over the years how to fit it into the rhythms of my life which is something you’ll learn too as you get started. Once or twice a week I make a batch of my Artisan Sourdough Bread. I get it started in the morning, stretch and fold it a few times throughout the day, and in the evening I shape it, tuck it into the fridge, and bake it the next morning. I fit it into my day when I can, I don’t stress, I don’t baby it or set timers or stick to a rigid schedule. Sourdough doesn’t have to be fussy or complicated and it will always fit into your schedule. And when you need a break, have travel plans or just a really busy season of life, you can push that jar of starter to the back of your fridge or even your freezer and wake it up whenever you’re ready again. In my starter guide as well as in my other sourdough recipes, I break it all down for you and I’m always available for questions and troubleshooting - you can email me or leave a comment on any blog post and I’ll get back to you. Yes, sourdough baking is a bit of a learning curve, but if I can do it, you can do it. You’ve got this!

How to Make a Sourdough Starter

Already have a starter? Head over to my How to Feed and Maintain a Sourdough Starter for tons of info and answers to common sourdough starter faqs.

Top Ten Recipes This Week

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Biscuits

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Peanut Butter Cookies

• Sourdough Discard Pizza Crust

• Sourdough Discard Bagels

Take me to Wild Thistle Kitchen

Thanks for being here - Anita

Peaches are at the top of my list and I already wrote a whole newsletter dedicated to them. I’ll leave that linked at the bottom of this email if you’re a peach fanatic like me.

Fresh sweet corn is abundant and so cheap right now and I love sneaking it into everything. I do a quick side dish of diced zucchini and fresh corn on repeat this time of year - sometimes with a little bacon but not always. Fresh corn is also great in curries and my Thai Coconut Curry with Shrimp and Fresh Corn is one of our absolute favorites this time of year. I like to add it near the end of cooking so it maintains its sweetness and fresh crunch. Corn also stars in my Garlic Butter Steamed Clams with Grilled Corn and Bacon. And of course, you can always toss some fresh kernels into my Sourdough Cornbread (or any cornbread) for some freshness and texture.

We have tons of wild blackberries around here and what we don’t gobble up fresh off the vines, and what I can sneak past my little berry-loving boys, I love to incorporate into recipes like my Blackberry Cheesecake Ice Cream or Blackberry Ginger Scones. You can also use blackberries in any of my other berry recipes such as Mulberry Crumble Muffins, Black Raspberry Ice Cream, or Wineberry Sorbet.

Homegrown tomatoes are one of my ultimate summertime joys along with the boatloads of fresh basil that self-seeds year after year in our kitchen garden. Campanelle Caprese Pasta is the perfect use for both and it’s one of our favorite summertime pasta dishes. It’s light and fresh and comes together in minutes. This one is perfect as a vegetarian dinner all on its own or served alongside any protein. Look at those cute little spoon tomatoes. I love growing them.

And finally, is it even summer if you don’t have zucchini coming out of your ears? Summer squash is one of the easiest crops to grow and the plants just keep on giving. My Lamb Stuffed Summer Squash can be made with any summer squash or zucchini variety. It’s such an elegant and incredibly delicious summertime meal that would be perfect for entertaining. Serve it simply with a side salad and of course a glass of cool, crisp wine. If you aren’t into lamb, use any ground meat you prefer. This dish is very Greek-inspired and reminds me of the Moussaka my dad made occasionally when I was a child.

Want to Get Started on Your Sourdough Journey?

Surprisingly, in the dead of summer, My How to Make a Sourdough Starter (Easy Beginner’s Guide) is still getting lots of traffic. If you’ve been wanting to get started, jump in! I was so intimidated by sourdough before I started and now it’s second nature to me and such a fun, rewarding, and reliable part of my routine. I’ve learned over the years how to fit it into the rhythms of my life which is something you’ll learn too as you get started. For example, today (Thursday when I’m typing this), I’ve had a busy day of blog work (boring admin stuff) and a teething 8-month-old clinging to me like a koala all day as well as a rambunctious 3-year-old climbing the walls (it’s been raining a LOT) and all the while I’ve been doing stretch and folds here and there when I can on a batch of my Artisan Sourdough Bread knowing that tonight I’ll shape it, tuck it into the fridge, and bake it tomorrow morning.

Sourdough doesn’t have to be fussy or complicated and it will always fit into your schedule. And when you need a break, have travel plans or just a really busy season of life, you can push that jar of starter to the back of your fridge and wake it up whenever you’re ready again. In my starter guide as well as in my other sourdough recipes, I break it all down for you and I’m always available for questions and troubleshooting. Yes, it is a bit of a learning curve, but if I can do it, you can do it. You’ve got this! And once your starter is established, I also have a follow up post for How to Feed and Maintain a Sourdough Starter where I answer tons of sourdough starter faqs that I collected from you, my wonderful readers. If you don’t find the answer you’re looking for there, send me an email. I’m always so happy to help.

How to Make a Sourdough Starter

How to Feed and Maintain a Starter

Take me to Wild Thistle Kitchen

Here’s that peach-filled newsletter from earlier this summer.

As always, thanks so much for being here. - Anita

If you’re new here, welcome! My name is Anita, and I send out a weekly newsletter each Friday morning with new or updated recipes from my blog, Wild Thistle Kitchen, as well as seasonal or holiday-related recipe and menu suggestions. Some weeks I deep-dive into specific sourdough related topics. I love helping bakers begin their sourdough journeys as well as troubleshoot along the way. I’m always happy to help so don’t be shy - send me your questions! I just published a very comprehensive How to Feed and Maintain a Sourdough Starter blog post based on questions I collected from this newsletter, so keep them coming and I will update the post on a regular basis as well as answer them here.

Over the past couple years I have focused heavily on sourdough and sourdough discard recipes as that is just where my path and passions have lead me, but on my site I have loads of non-sourdough baking and bread recipes as well as many tried-and-true dinner, breakfast, and appetizer recipes. I started my blog in 2013 - long before I ever got into sourdough. So if sourdough isn’t your thing, you’ll still find plenty of goodies over there.

I took the last two weeks off from my Friday newsletters as we went on a slightly impromptu trip to the coast of Maine. We stayed in a cottage right on the beach and our 3-year-old had such a wonderful time splashing around in that chilly water. We ate our weight in lobster rolls and whole steamer clams and made some lovely memories. My husband spent many years in New England when he was younger and we both love it up there. Every time we visit we talk about buying a fixer upper and splitting our time between Virginia and Maine. It’s a dream for sure - maybe one day. The cool nights and mornings, low humidity, lack of flies, the food, the atmosphere. I love it all. And I love snow (and snow-day baking!) so the winters up there are my dream.

We are safe and sound back home and I’m back to baking and recipe developing. I look forward to sharing some new recipes in the coming weeks. But for now, here are the top ten recipes this month. These are all top-rated recipes on my site and I encourage you to give them a try if you haven’t already.

Sourdough Discard English Muffins

Sourdough Discard Focaccia

Sourdough Discard Sandwich Bread

Sourdough Discard Crackers

Sourdough Discard Biscuits

Sourdough Discard Cinnamon Rolls

Sourdough Discard Peanut Butter Cookies

How to Make a Sourdough Starter

Sourdough Discard Pizza Crust

Sourdough Discard Bagels

As always, thank you for being here. Until next week - Anita

Despite the heat, yes, I’ve still been baking sourdough. I make a loaf of my Artisan Sourdough Bread a couple times a week because it’s a staple. Malcolm loves a good old pb&j on it lately and the baby loves gnawing on the chewy crust with his teething gums so we really fly through it. And I’m recipe testing all year long, no matter what the weather is doing, so that I can always bring you fresh, new recipes. So my oven never really gets a break, but I’m definitely more conscious of how much I run it this time of year.

But for those days you simply cannot bear to turn on the oven, you still have options to get sourdough bread and other treats on the table. My two favorites are Sourdough Discard English Muffins and Soft Sourdough Flour Tortillas (I’m working on a naan recipe which is also great for a no-bake bread option). The English Muffins have been the top recipe on my site for a couple years now (I also have a Cinnamon Raisin version) so go give them a try if you haven’t already.

Note: There is an optional baking time if you make extra thick English muffins like I often do. But if you want to avoid it either make them a bit thinner or just keep them in the skillet, covered, for the extra 5-10 minutes on a lower heat and flip them often so they don’t burn on one side. And keep in mind, English muffins are meant to be a bit moist and undercooked inside after griddling because they technically finish cooking when you split and toast them (I learned this from Dorie Greenspan years ago - isn’t she the cutest?)

And let’s not forget Sourdough Pancakes, Sourdough Waffles, and Sourdough Crepes. All three of these recipes can be made with active starter or unfed (discard) starter straight from the fridge - makes no difference. Waffles can make delicious sandwich bread if you leave out the vanilla and add some herbs, seasonings, and/or a handful of cheddar or parmesan right to the batter.

I encourage you to think outside the box (and by box I mean oven) this summer. If you’ve been ignoring your sourdough starter because you just can’t stand to heat up the kitchen, give any of these stove-top sourdough options a try. Use the English muffins or waffles to make sandwiches, the tortillas or crepes to make quesadillas, wraps, breakfast tacos - get creative and stay cool!

And for a really fun and very nostalgic no-bake sweet that doesn’t involve sourdough, make a batch of my husband’s favorite childhood treat Classic No-Bake Cookies. Mine are a little different than most as I use real chopped chocolate and I have a white chocolate and dark or milk chocolate option. You can substitute almond butter or sunflower seed butter if you’re allergic to peanuts.

Top Ten Recipes This Week

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Hamburger or Hot Dog Buns (quick discard or long-fermented with active starter options)

• Sourdough Discard Peanut Butter Cookies

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Bagels

take me to wild thistle kitchen

I’ve been working behind the scenes on some new content I’ll be sharing to my substack in the coming weeks. I’m excited to announce I’ll be offering paid subscriptions again, as I’ve had several questions about it and even a few pledges which is just so kind. I will still offer my free newsletter every week, but in addition I’ll offer some exclusive sourdough content for paid subscribers. A detailed video tutorials library, printable guides, deep-dive discussions and q&a’s, etc. I’m still working out the details, but I’ll let you know as soon as it’s all ready.

Thanks so much for being here. - Anita

It’s no secret I’m not a fan of the heat and humidity this time of year. As if summer isn’t hot enough, we are right in the middle of an extreme heat wave here in Virginia and peaches are my favorite coping mechanism. A perfectly ripe, juicy yellow peach is my idea of heaven; Like an oasis in the middle of the endless desert of summer; A “Calgon, take me away” moment (who remembers those silly commercials?). Maybe I’m being a tad dramatic, but this part of summer really gets to me and I’m always so thankful it coincides with peach season. Malcolm and Harold both really love them too, which makes my momma heart so happy.

I have several peach recipes on my site (I’ll link them below), but this one is a favorite and such a fun way to use up extra sourdough starter. It is just so delightfully old-fashioned and absolutely irresistible and begs to be served piping hot with vanilla bean ice cream and/or freshly whipped cream. If you bring this to a potluck you’ll become an instant legend and you’ll be stuck bringing it every year thereafter forever and ever.

Here’s a little video of the process. Don’t forget the vanilla bean paste (my favorite ingredient!) in the filling like I did. And I didn’t mention this in the blog post, but this would be an excellent opportunity to use one of my other favorite ingredients: browned butter. It pairs so well with peaches (see those scones and that peach crisp below).

I hope you love this one. Click the button below to go straight to the recipe. Let me know if you make it!

Sourdough Peach Cobbler Recipe

Plus a few more peachy delights to get you through summer:

Brown Butter Peach Scones

Brown Sugar Peach Cobbler

Peach Bourbon Barbecue Sauce

We won a bbq sauce competition with this recipe last summer!

Brown Butter Skillet Peach Crisp

Peach Pecan Sticky Buns

Sourdough friends: you could use my sourdough or sourdough discard cinnamon roll recipe with this filling.

Peach Muffins

What I’ve been up to:

I’ve been playing around with some fun sourdough discard focaccia flavors. I made a pesto and cherry tomato version that we topped with burrata and fresh basil while it was still warm and I also made a strawberry rhubarb crisp version that was out of this world! I topped it with a simple vanilla glaze and it tasted like a sweet focaccia doughnut. I can’t believe how good it was. I do plan to share that recipe even though I know rhubarb season is pretty much over (at least it is where I live). But it’s too good not to share. I also really want to do a peach version before summer is over. I’ve just been having a lot of fun coming up with creative focaccia flavors lately - I feel like it’s my new calling.

I’ve also been working on a sourdough bagel recipe. I already have a sourdough discard bagel recipe on my site, but I wanted to offer a true sourdough version. I’ve been experimenting with barley malt syrup which is a traditional ingredient in bagels. It’s so sticky! But really gives a great flavor. Don’t worry though, you can replace it with honey or even brown sugar if you don’t want to invest in a jar.

I’ll hopefully have these published soon and I’ll let you know when I do.

Top Ten Recipes This Week

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Peanut Butter Cookies

• Sourdough Discard Bagels

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Pizza Crust

Take me to Wild Thistle Kitchen

Those who are celebrating, I hope you have a happy 4th of July. Stay safe and as cool and hydrated as possible (I know - I’m such a mom). We’re hosting and as much as I’m looking forward to seeing family and friends, I am really dreading that heat. I know it will be a really fun day though and I hope yours is too.

As always, thanks so much for being here. - Anita

This post is a deep dive into sourdough starter - not sourdough baking (I’ll get that one done at some point). But this one is all about How to Feed and Maintain a Sourdough Starter. When to feed it, how to feed it, what to feed it, ratios, troubleshooting a sluggish starter, what it should smell like, peak-to-peak feedings, etc. We will cover it allllll.

This post assumes you already have an established starter - if you do not then you should start here: How to Make a Sourdough Starter.

Another fun feature of this latest post is that I have listed and answered ALL of the questions I’ve been collecting from you as well as from the how to make a sourdough starter blog post I just mentioned. Not only have I answered them, but I will continue to add to this post as new questions come in, so keep them coming! And if you see something I missed, let me know (I’m already thinking of a few things I want to add to the faqs!).

I’m toying with the idea of turning this into an ebook - let me know if you’d be interested in something like that. But in the meantime:

click here for the blog post

That’s all for this week - I hope you’ll find this blog post informative and useful. Please let me know what you think. I always love hearing from you.

Thanks so much for being here - Anita

Perfect for a Father’s Day breakfast or brunch, these waffles are fluffy inside and perfectly crisp on the outside. And they use a whole cup of sourdough discard! Make them right away or stash the batter in the refrigerator overnight to make them fresh the next morning. If your starter is well-established, you will actually get some fermentation during that overnight rest too!

And no - they don’t have to be sweet. Omit the vanilla, add a big handful of shredded cheese and a sprinkle of herbs and you’ve got a savory waffle you can top with some bacon and eggs or even turn into a breakfast sandwich for dad.

get the recipe

Pizza is also perfect for Father’s Day if you ask my pizza-loving husband, whose birthday was this past Saturday, by the way. And yes, the power finally came back on after a full 24 hours(!!) just in time for his birthday. Thank goodness! Anyway, I have three pizza dough recipes on my site. The true sourdough crust is our favorite but it does require the most pre-planning which is not always my strength.

Sourdough Pizza Dough (active starter - no added commercial yeast)

Basic Yeast Pizza Dough (not sourdough, very quick and easy)

Sourdough Discard Pizza Dough (the best of both worlds)

Whatever you make for dad this weekend, I hope you have a great father’s day. And if, like me, you’re missing your dad this Sunday, my heart goes out to you. Since losing my dad in 2018, it’s always a bittersweet day but I am so thankful to have such a wonderful husband to shower with love and appreciation (and lots of good food!) on father’s day.

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Pizza Crust

• Sourdough Discard Peanut Butter Cookies

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Bagels

Wishing you a wonderful Father’s Day weekend. Thanks for being here. - Anita

take me to wild thistle kitchen

I just hit publish over on WTK and I’m quickly typing and scheduling this newsletter for tomorrow morning with no power as a thunderstorm rages outside. I’m feeling very thankful for my charged laptop and my phone’s hotspot! So I’ll keep this one short and sweet. You can find all the info, detailed instructions with step-by-step photos, and the printable recipe for this lovely loaf of bread right here : Lemon Blueberry Sourdough Bread Recipe (with a video coming soon!)

As always, if you have any questions please just reply to this email or leave a comment over on my site. I’m always happy to help!

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Sandwich Bread

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Peanut Butter Cookies

• Sourdough Discard Pizza Crust

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Bagels

Take me to Wild Thistle Kitchen

Thanks so much for being here! - Anita

I have some brand new rhubarb plants growing in my garden this year and I can’t wait to harvest some next spring. I’ve tried growing rhubarb a few times before but as green as my thumbs are, I have not had success. I’m feeling lucky this time. There’s nobody as optimistic as a gardener planting perennials.

We’ve made a version of strawberry rhubarb scones several times already this season and you can bet we’ll be making them a few times more. Scones are so easy to whip together and are such a lovely treat on a slow Sunday. My husband made them for Mother’s Day - yes he is the sweetest man and yes I am so lucky. Then we made some when our friends came over for brunch a few weeks ago. I made a batch a few days ago to take to my chiropractor (and dear friend). They were still warm when I got to her office and I made her try one as soon as I arrived. She took a bite and said, “these taste like love!” and she also said they were like her grandma’s strawberry rhubarb pie but in scone form. And you know how I feel about grandmas and their strawberry rhubarb pies!

Here are the base recipes we’ve used - you can’t go wrong with either option. The streusel and crumble toppings that each of these recipes call for are so good but you can absolutely skip them if you want.

If you want a sourdough version, you’ll make my Triple Lemon Sourdough Scones but you’ll add about a cup each of chopped fresh strawberries and diced fresh rhubarb. This is how my husband made them for Mother’s Day as well as how we made them for brunch. The lemon is so good with the strawberries and rhubarb and it really does come through in the finished scones.

If you want a non-sourdough version, make these Rhubarb Crumble Scones and instead of two full cups of rhubarb, use one cup strawberries and one cup rhubarb. This is how I made them for Dr. Jen and one other time for some “just because” scones. I did omit the ginger in this recipe and added the zest of one lemon but the ginger would be really good if you have some on hand.

Let me know if you give these a try and please let me know if you have any questions. I’m happy to help!

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Sandwich Bread

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Peanut Butter Cookies

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Pizza Crust

• Sourdough Cheese Crackers (like cheez-its!)

Take me to Wild Thistle Kitchen

Thanks so much for being here! - Anita

This is a great recipe to have in your summertime arsenal for burgers and hot dogs (obviously), but also for pulled pork, lobster rolls, grilled chicken or fried fish sandwiches. Divide the dough into smaller portions to make mini hot dog or slider buns. They are very versatile and they’ve really become a summertime staple in our home. You can also use this same dough to make sub rolls.

Keep scrolling down for some great grilling recipes as well as some refreshing drinks to wash it all down. Just click on the headings to go to the blog posts.

Sourdough Hot Dog or Hamburger Buns

Tequila Lime Spatchcocked Chicken

Lemon & Herb Grilled Chicken Skewers

This marinade works really well with lamb as well.

Garlic Butter Steamed Clams with Grilled Corn & Bacon

If you have a grill with a burner you could cook the bacon and clams outside while you grill the corn and bread.

Gochujang Salmon Bites with Kimchi Mayo

This is not written as a grilling recipe, but it works great on the grill as long as you make sure the grates are very clean, very hot, and have been oiled well so the fish doesn’t stick. Or of course, use your Blackstone. You could also use this same marinade on shrimp, beef, chicken, or pork tenderloin.

Pink Grapefruit Paloma

Raspberry Lemonade

Grapefruit Basil Gin and Tonic

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Sandwich Bread

• Sourdough Discard Biscuits

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Peanut Butter Cookies

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Pizza Crust

Take me to Wild Thistle Kitchen

Thanks so much for being here! - Anita

And because I don’t have a relationship with my biological mother and my husband’s mother passed away in 2022, we stay to ourselves for Mother’s Day. My husband and kids always do something sweet for me: flowers, my favorite foods and treats, sweet cards. I always say I want to go out and buy plants but then I realize everyone and their mother (literally) will be doing the same thing that weekend so we either go during the week before or after Mother’s day to miss the crowds. It’s a nice tradition and the perfect time of year for sprucing up the gardens and flower beds. I actually have some rhubarb to plant. I won’t get a harvest until next year, but fingers crossed I can keep these plants alive that long. I have two very green thumbs but I have not had great success with rhubarb.

My grandmother loved rhubarb more than anyone I’ve ever known and she passed that love on to me. I still remember standing together in her kitchen and sneaking bites of her freshly-baked strawberry rhubarb pie - sweet, tart, buttery, and still warm - because who can really wait for a pie to cool before slicing? We sure couldn’t. Rhubarb will always remind me of her and of that sweet memory and countless others.

If you share our love of this old-fashioned ingredient or you want to try it for the first time, I’ve got quite a collection of rhubarb recipes for you. Rhubarb season comes and goes in the blink of an eye, so get to the store or the farmer’s market and snag some quick!

Just click the underlined headings to go straight to the recipe posts.

Rhubarb Galette (easier than pie)

I love that rhubarb stands alone here but you can add some strawberries if you want. And for my sourdough friends, use my Sourdough Pie Crust in place of this one.

Rhubarb Gin

This is such a fun way to preserve in-season rhubarb and when I tell you this makes the best gin and tonic I really mean it. My granny didn’t drink much, but she did enjoy a gin and tonic on occasion - I know she would have loved a rhubarb version.

Sour Cream Rhubarb Muffins

Tender, moist, and packed with tart, juicy rhubarb. If you want to make them with sourdough, just use my Sourdough Discard Blueberry Muffin Recipe and swap out the blueberries for rhubarb.

Rhubarb Chutney

This recipe is proof of how versatile rhubarb is as an ingredient. It can be sweet or savory or somewhere in between like this chutney. This is good on grilled meats, sandwiches, and especially good on a cheese and charcuterie board.

Pickled Rhubarb

Another fun and somewhat unexpected use of rhubarb - these quick pickles are good on anything and last practically forever in the fridge.

and more…

Rhubarb Fool (the easiest dessert you’ll ever make)

Rhubarb Curd

Rhubarb Elderflower Refresher (a cocktail)

Rhubarb Crumble Scones

Rhubarb Upside-Down Cake

Poached Rhubarb with Ginger & Lemongrass

Brown Sugar Strawberry Rhubarb Cobbler

I urge you to give some of these recipes a try before rhubarb’s fleeting season comes to an end.

And click the button below for some more sweet words about my dear granny and some recipes I’d make for her if she was still around the corner.

Mother's Day Recipes

Whatever you cook and whoever you’re celebrating this Sunday, I hope you have a wonderful day full of love and lots of good food. And if you have a complicated or non-existent relationship with your mother or you’ve lost a mother or mother-figure, know that you are not alone and I’m holding you close in my heart and sending lots of love.

With love, Anita

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On a whim I decided to use a small amount of einkorn flour, maybe 1/4-1/2 cup, in addition to the bread flour. I also added 2 tablespoons each of sucanat and olive oil. Kind of similar to how you’d make a yeast loaf with a little bit of sweetener and a little bit of fat. I can’t tell you why I decided to do it, it was just a totally in-the-moment decision. Well what I can tell you is that it made the best loaf of bread with the most beautiful oven spring. As much as I do love the tang of sourdough, this loaf had almost none. The crumb was so fluffy and light - not gummy in the slightest and it had a thin, crackly crust and was just perfect in every way. We were all ooing and ahhing over it and I’ve been told I have to make it like that every time from now on.

Something I’ve been experimenting with is the delayed scoring method and I really love it. I scored this loaf after it had been baking for about 7 minutes and I was really happy with the oven spring and how the loaf held its shape.

And another thing I’ve changed lately is I’ve been using a much less hydrated starter - more like a 1:5:5 ratio or even a little less hydrated. I like it so much better than the standard 1:1:1 ratio. It rises slower and stays at peak longer and just creates such a better loaf of bread in my opinion. I’ll get more into that in another newsletter, but just wanted to mention it here. Let me know if you have any questions in the meantime.

Here are a few quick shots of that amazing loaf!

I just wanted to share this with you in case you’re tired of the same old artisan loaf routine. Don’t be afraid to shake it up a little - you might just accidentally make your best loaf yet!

And speaking of shaking things up: I’ve been testing a lemon blueberry artisan loaf (with vanilla bean of course) and it is SO GOOD. A few weeks ago I told you I was working on a lemon blueberry quick bread and I got completely sidetracked with this other lemon blueberry loaf. I had some extra from my testing and I turned it into a very springtime version of bread pudding for a party at our neighbor’s house. Everyone raved about it and gobbled it up.

I’m hoping to have this recipe ready to share by next week’s newsletter and maybe I’ll also have the quick bread done too. It’ll be a double lemon blueberry recipe week if I can find the time to get it all typed up! Here’s a quick photo of one of my tests. This one was so good but as you can see the blueberries could have been a little more evenly distributed. The flavor though - you just won’t believe how good it is. I can’t wait to share this one.

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Sandwich Bread

• Sourdough Discard Biscuits

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Cheese Crackers (like cheez-its!)

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Peanut Butter Cookies

• Sourdough Discard Pizza Crust

Take me to Wild Thistle Kitchen

Thanks so much for being here! - Anita

Over the past couple years I have focused heavily on sourdough and sourdough discard recipes as that is just where my path and passions lead me, but on my site I have loads of non-sourdough baking and bread recipes as well as many tried-and-true dinner, breakfast, and appetizer recipes. I started my blog in 2013 - long before I ever got into sourdough. So if sourdough isn’t your thing, you’ll still find plenty of goodies over there.

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Over the past few years I have built up quite a treasure trove of recipes that use sourdough discard as an ingredient. The very first one I ever created was my Sourdough Discard Sandwich Bread in late 2023 and it has consistently been one of the top recipes on my site ever since. I love that it is so loved! Just read through the comments if you haven’t made it yet and you’ll be convinced to give it a try.

I created that sandwich bread recipe after I decided to toss some discard into my regular sandwich bread dough one day totally on a whim. Then, a little over a year after sharing that recipe I shared my Sourdough Discard Cinnamon Rolls in early 2024 which I created in almost exactly the same way - one day I added some discard into my regular cinnamon roll dough and loved the way they turned out so I decided to add the recipe to my site.

Those cinnamon rolls quickly joined the sandwich bread as a top visited recipe and that was the sign I needed to really pivot and start creating more sourdough and sourdough discard recipes. That pivot is what took my blog to the big leagues and allowed me to do this as my full time job. So while it might seem over-the-top to say that sourdough discard changed my life, I really mean it!

So what is discard anyway?

Sourdough discard is simply the unfed starter that is removed or “discarded” from your starter jar when you are preparing to feed it. If you see a recipe that calls for unfed sourdough starter this is the same thing as sourdough discard. I feel like it is a bit of a misnomer because is anyone actually throwing it away? It’s just a waste of good flour to toss it in the trash and judging by the success of my discard recipes, many people feel the same way. Don’t toss it! Use it!

Why do we need to discard?

Discarding before feeding helps keep your starter strong and balanced and it prevents an overly acidic starter. And acidic starter will not give you great bread. If you’ve ever had flatter, gummy loaves it is probably because your starter is too acidic. Discarding also prevents your starter from eating you out of house and home. If you never discard you’ll end up with an unreasonable amount of starter - way more than any average home baker would ever need or want.

Why add discard to recipes?

Besides creating a no-waste solution, sourdough discard adds a pleasant tanginess to recipes as well as tenderness and moisture. If your discard is coming from a well-established starter it can also add some extra lift and fluffiness to your yeast breads as well. Even in an unfed state, your starter is still very active and alive.

How long will discard last in the fridge?

This depends on how established your starter is. First, always keep your discard in a sealed jar in the fridge until you plan to use it and don’t eat it raw (I feel like this goes without saying, but just in case). If you are at the very beginning of your sourdough journey and still in the starter building phase (read all about that in my How to Make a Sourdough Starter guide) then you will want to use it within a week. If your starter is well-established, you can store your discard for months or almost indefinitely as long as there are no signs of mold or spoilage. It will become more and more sour the longer it sits in the fridge. The sourness is nice in bread, but if you are using it in something sweet or delicate, you may not want to use extremely old discard.

Is it safe to use discard within the first two weeks?

Using very young starter/discard can be controversial so I will first tell you to do your own research and make your own judgement call. This is one of those hot topics in the sourdough community and you’ll hear a lot of fear mongering surrounding it - especially in Facebook groups (*cringe*). I stay away from those groups as I find them to be very toxic and just full of know-it-alls who make bold claims without backing them up. It’s just a lot of noise and uneducated opinions.

Here is my somewhat hot take on this topic after making many starters, doing LOTS of research, and having a lot of real life experience: As long as you have stored it in the refrigerator, you are not eating the starter raw, and you are cooking it thoroughly, it is perfectly safe to use in discard recipes within the first week or two. For example if you make sourdough discard cookies, don’t eat the raw dough if you’re using a really young starter to make it. But once baked, any potentially harmful bacteria from the flour will die at normal baking temperatures. Of course you won’t want to use your new discard in anything long-fermented or in any overnight room-temp recipes until it is truly established, bubbly, and active.

I guess the bottom line is, it really is an individual judgement call. I’ve used discard in the first week many, many times and feel perfectly fine baking with it. But, if you are worried about it (which is totally valid by the way!) just don’t use the discard until your starter is established. It’s similar to how people are divided over eating raw flour, raw eggs, raw cookie dough, or even sushi - some people will tell you it’s unsafe and others are totally fine with it.

Another final thing to keep in mind: Currently (April 24, 2026) the USDA has no safety guidelines on sourdough starters. In my opinion, if it was as unsafe as some people claim, the USDA would have it posted in their food safety guidelines and/or warnings.

Send me your Sourdough Starter and Discard Questions

I hope this has been helpful. I get a lot of questions on this topic so I thought it would be nice to dedicate a newsletter to it. Let me know if you have more questions by replying to this email or leaving a comment below. And check out my full collection of discard recipes by clicking the button below.

sourdough discard recipes

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Sandwich Bread

• Sourdough Discard Biscuits

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Focaccia (same day or overnight)

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Bagels

• Sourdough Discard Pizza Crust

  ---

Take me to Wild Thistle Kitchen

Thanks so much for being here! - Anita

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Each bold underlined heading is linked to the recipe post on wildthistlekitchen.com

Let’s start with the muffins:

Sourdough Blueberry Muffins

Use your unfed/discard or your active, bubbly starter for these muffins.

Sour Cream Rhubarb Muffins

Moist, tender, and full of tart, juicy rhubarb

Blueberry Streusel Muffins

An oldie but goodie from the archives. Just a classic, buttery blueberry muffin with everyone’s favorite streusel topping.

Raspberry White Chocolate Muffins

Sweet, tart, and so cheerful

And now for the scones:

Sourdough Discard Scones

Add rhubarb and/or any berries you like to these customizable scones for a delicious springtime treat. I added chopped strawberries and lemon zest to the scones you see in the photo below.

The Easiest Scones

Three ingredients and endless customizations. I added fresh blueberries and a vanilla bean glaze to this batch.

Triple Berry Creme Fraiche Scones

A lovely springtime brunch scone

Mixed Berry Buttermilk Scones

bright and lemony

Blackberry Ginger Scones

So elegant and moody. I love these scones and all of the photos in the blog post. There is just something about the unbaked scone photos that I just adore.

Take me to Wild Thistle Kitchen

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Sandwich Bread

• Sourdough Discard Biscuits

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Bagels

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Pizza Crust

I’m putting the final touches on a Sourdough Lemon Poppyseed Muffin recipe that I hope to have ready for you by next Friday. I’m also working on a Sourdough Lemon Blueberry Bread (a quick loaf bread like banana bread, not a crusty loaf - although that might be really good!). I’ll keep you posted on those recipes.

I’m also still working on that Sourdough Starter FAQ post I’ve been promising. As I mentioned in my last email, time for writing has been scarce with these two little boys calling the shots, but I’m chipping away at it and will have it published soon.

Thanks so much for being here - Anita

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My easy Sourdough Rye Bread has a tangy, complex flavor, a beautiful crackly crust, and a springy, moist, tight crumb that is perfect for sandwiches. The dough comes together in a flash in the stand mixer but you can also perform stretch and folds if that’s the method you prefer. My recipe is lower hydration than most, making it very easy to work with and nearly foolproof.

It is perfect for toast, sandwiches, dipping into soups, serving alongside eggs, feeding to teething toddlers (my three-year-old was teething when I developed this recipe in 2024 and he loved gnawing on it!), or even turning into croutons. I love how rye sourdough tastes - it is like a nuttier, more complex whole wheat flavor and it really puts the sour in sourdough. It is so tangy and delicious! Toasted, smeared with salted butter, and topped with homemade jam is my idea of perfection.

And the lower hydration of this dough is very intentional and here’s why: First, it is so much easier to work with. Second, I wanted a tight crumb. When I have a slice of toast, I want the butter to make it into my mouth, not dribble through my bread and down my arm. Similarly, if I make a grilled cheese or other sandwich, I want my toppings to stay in my sandwich, not fall through the larger holes that a higher hydration dough often produces. Don’t get me wrong - I love those beautiful bubbly loaves and I have some higher hydration recipes in the works, but for this particular sourdough rye loaf I knew I wanted to keep it lower hydration so I stuck in the low 70% range.

a few notes on the ingredient list:

• water: filtered or clean tap/well water is fine. If you have heavily treated water, leave it out overnight so the chlorine can dissipate before proceeding with this or any sourdough recipe.

• honey and molasses: I know using both might seem a little extra, but I really do like the combination. But you can use one or the other if you don’t want to bother with both.

• ripe, bubbly sourdough starter: You’ll want to feed your starter 4-12 hours before making this dough so that it is at its peak.

• rye flour: I use King Arthur Medium Rye, but you can use your favorite.

• bread flour: I use King Arthur Organic Bread Flour. I have made this with all purpose and it is a very difficult dough. If you use all purpose instead of bread flour, you will need to add a bit more flour or a little less water to make the dough workable. And you will have a less chewy, springy loaf.

• salt: I always use Diamond Crystal Kosher Salt.

Instructions - Stand Mixer or Stretch and Fold

(Yes, you can make sourdough in a mixer)

This was the first sourdough recipe I was brave enough to make using my stand mixer. Rye flour can be sticky to work with and I decided to just let my mixer do the work after making this manually a few times. It really blew my mind and changed my whole outlook on sourdough! Instead of spending a few hours performing stretch and folds, this dough mixes for about 10 minutes in the stand mixer before a standard bulk fermentation period. I have the kind of hands that sourdough likes to stick to, so this stand mixer method is seriously life changing!

Stretch and fold

If you prefer to perform stretch and folds, you will do them every 15 minutes for the first hour and then perform 3 more 30 minutes apart. I recommend keeping a dish of water nearby - rye dough likes to stick to your hands and wetting your hands helps a bit.

Top Tips

• Wet hands are your friend when working with this and any sourdough - keep a small dish of water nearby

• Add a couple ice cubes to the hot Dutch oven and clamp on the lid to trap steam. This will help with oven spring and forming a nice crust on the bread.

• Place a small rack or trivet under the loaf after the first 30 minutes to prevent the bottom from browning too much. I use the little round wire rack that came in my Instant Pot.

• Cover loaf loosely with foil for the last 10-15 minutes to prevent the loaf from over-browning if desired.

• Allow loaf to cool for several hours or overnight to ensure the best texture. This is important with all sourdough loaves but especially with rye.

• If you are new to sourdough baking, remember that it is a learning process but a very fun one. The more you bake the more confidence you will gain. I am still learning so much and I’ve been baking with sourdough for about 5 years. Even my flattest, worst loaves were still edible.

Substitutions and Variations

I do not add any seeds or flavorings to mine, but you can if you want more of a deli-style rye bread.

• Flavorings - add caraway seeds, poppy seeds, and/or onion flakes for a true NY deli experience.

• Rye - I use King Arthur Flour Medium Rye, but you can use a darker, coarser rye if you prefer just know that this will change the hydration a bit and you will most likely need to adjust. You can also use less rye and more bread flour if you want a fluffier loaf.

• Bread Flour - I have made this with all-purpose instead of bread flour and it is a lot stickier and quite a bit harder to work with. It also does not produce as tall a loaf. If you happen to try it with all-purpose, I recommend reducing the water a bit or adding a bit more flour.

• Honey and Molasses - After making many loaves with one or the other I landed on the combination but of course you do not have to use both. You can use all honey or all molasses. The molasses gives a little bit of a darker color and it brings out more of a grainy flavor (if you’ve ever smelled horse feed with molasses you know what I mean!). The honey is more subtle than the molasses. Both are lovely choices and you can’t go wrong.

• Shaping - You can make this in a batard (oval) shape or a small boule (round) shape. If you don’t have a banneton basket, use a bowl lined with a well-floured tea towel. I’m planning on trying to bake this in a loaf pan - will update if/when I do!

Sourdough Rye Bread Recipe

(for a printable recipe and more step-by-step photos head over to the blog post)

INGREDIENTS

284 grams water (1 ¼ cups)

200 grams active, bubbly sourdough starter (about 1 cup)

160 grams medium rye flour (1 ½ cups)

300 grams white bread flour (2 ¾ cups)

10 grams kosher salt (2 teaspoons)

21 grams honey (1 tablespoon)

21 grams molasses (1 tablespoon)

INSTRUCTIONS

Stand Mixer Method:

1. Mix water, honey, molasses, and starter in bowl of stand mixer. Add flours and salt. Mix with dough hook for a minute or so until a sticky, rough dough forms. Leave covered for 30 minutes.

2. After 30 minutes, continue kneading on speed 2 with dough hook for 5 minutes. Scrape sides and continue for 5 more at speed 3 until dough is smooth and pulls away from sides and bottom. It will still be sticky.

3. When dough has finished kneading, cover and allow to bulk ferment at room temperature for 2-3 hours until dough has risen by about 25%.

4. When dough has risen, dump onto floured work surface, shape to fit your banneton or vessel of choice. This can be sticky so just be patient, use extra flour or damp hands, and a bench scraper can be really helpful.

5. Flour banneton and dough very well. Place shaped dough in banneton seam side up. Cover and refrigerate for 12-24 hours.

6. An hour before you are ready to bake, preheat oven to 450 degrees F with covered Dutch oven inside for 1 hour.

7. When oven is preheated, remove dough from refrigertor, tip out onto parchment, score with a razorblade, lame, or very sharp knife.

8. Immediately transfer dough to preheated Dutch oven using parchment to lift and lower it into the pan. Cover and bake for 30 minutes at 450 degrees F.

9. After 30 minutes, place a small trivet under loaf and bake uncovered for 10-15 minutes. Cover loosely with foil to prevent over browning if desired. Loaf is done when it reaches 200-210 degrees F.

10. Remove loaf from Dutch oven and allow to cool on a rack uncovered for a 4-6 hours or up to overnight.

Stretch and Fold Method:

1. Mix all ingredients in a large bowl until a shaggy dough forms. Leave to rest for 30 minutes. After 30 minutes mix once more to ensure all ingredients are well combined.

2. Next, you will perform 6 sets of stretch and folds over the next couple hours. Perform the first 2-3 at 15 minute intervals and the last 3-4 at 30 minute intervals. Leave the dough covered and in a warm spot in between each set.

3. After all stretch and folds have been completed, cover dough and allow to bulk ferment at room temperature for 2-3 hours until dough has risen by about 25%.

4. Proceed with instructions 4-10 as written above.

NOTES:

• I have given the cup measurements but just be aware that weight measurements will always be more accurate.

• If you want to make this even easier to work with you can reduce the water by 60 grams (¼ cup) and you will have a much less sticky dough and an even tighter crumb once baked. You won’t get a very dramatic oven spring but it still makes a really good loaf.

• Your bulk fermentation time could be much less or much more than mine. It takes about 3 hours in my 70 degree kitchen and I often place my dough in my oven with the light on. Rye dough rises much faster than other doughs so keep a close eye and shape your loaf as soon as the dough has risen by 25%.

Take me to Wild Thistle Kitchen

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Sandwich Bread

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Bagels

• Sourdough Discard Peanut Butter Cookies

I took last week off from newslettering as we had my first born’s 23rd birthday to celebrate. We made chicken picatta and tiramisu for about 15 and it was so good and so fun - I love that my big kid still wants my home-cooking for his birthdays. Also, Easter (a quiet one for us).

It was a nice break and my first one in over a year, but I’m back to regularly scheduled newsletters and I’m really trying to get a few new recipes finished up. Things have been moving slowly with my work as we’re busy raising our littlest boys (3-year-old and 4-month-old). I wouldn’t trade it for anything, but it does make time for recipe developing, photographing, and writing very scarce. My college girl will be home in a few weeks and she has already been hired as our part-time nanny so mom can get some work done this summer.

Also, I finally (FINALLY) got my hands on a grain mill. I’ll write more about it in an upcoming newsletter, but I’ve been experimenting with freshly milled flour and it has been so fun! I can’t wait to share more about it. Let me know if fmf recipes are something you’re interested in.

Take care, have a great weekend, and hit reply to this email if you have any questions!

Thanks so much for being here - Anita

Hot Cross Buns are such a meaningful Easter tradition for many. Although I didn’t grow up eating them - in fact, I don’t think I was even exposed to them until I was in my 20’s - I decided to try my hand at a sourdough version last year and I developed the recipe for these Tangzhong Sourdough Hot Cross Buns. These are true sourdough but I also give a quick discard + yeast option in the notes of the recipe card as I do with many of my recipes.

a quick note on discard recipes: In almost any discard recipe that calls for the addition of conventional yeast, if you want to omit the added yeast and use active, bubbly starter, you can. You will just need to increase the rising times significantly as with any true sourdough recipe. If you have any questions on how to modify a specific recipe, just email me or leave a question in the comments section of the blog post.

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I also got carried away and created these Raspberry and Rye Hot Cross Buns several years ago. They are very unique and maybe I got a little too creative with the flavor profile, but they’re delicious and fun! And beautiful if I do say so myself. These are not sourdough.

And some dinner rolls

If you asked my big kids, they’d tell you that the soft homemade dinner rolls are the best part of Easter (or any holiday celebration). I’ve always kind of laughed to myself that they’d choose rolls over the stars of the show - Easter ham or lamb, Thanksgiving Turkey, Christmas Rib Roast - or even over the side dishes (my favorite part). But I must admit, there is something magical about a soft, warm, freshly-baked dinner roll.

I think Hawaiian rolls are an Easter mainstay for many households so last year I added a Sourdough Hawaiian Roll to my site just in time for Easter. This recipe can be made with active starter for a long-fermented roll or made with discard and a bit of yeast for a quicker option.

side note: For the Hawaiian rolls, I’m thinking of creating one post for the discard rolls and one post for the true sourdough rolls like I did below for the dinner rolls. I feel like it can get kind of jumbled up having both in one post or recipe card. I always feel like I’m being helpful/generous including both options but I wonder if I’m just making it too confusing. I’d love to know your thoughts.

The slight sweetness of these rolls is the perfect match for a salty Easter ham. I’m not a huge fan of ham, but I wouldn’t turn it away if it came on one of these rolls - with a bit of punchy Dijon mustard, of course.

I also have a Sourdough Discard Dinner Roll that uses a bit of yeast along with starter to create a quicker, fluffier dinner roll - these are the rolls I make most often and the ones my kids prefer. And of course a true Sourdough Dinner Roll for the long-fermenting, sourdough purists among us. It takes a bit more time but as long as you let the rolls rise until they are very puffy, you’ll end up with a beautiful soft dinner roll without any conventional yeast.

And moving on to dessert

There really isn’t anything sourdough can’t do and this Sourdough Carrot Cake proves it. There is a whole cup of starter - active or discard - in here along with warming spices, brown sugar, and freshly shredded carrots. Top it all off with a heavily vanilla-beaned cream cheese glaze and you’ve got the most delicious, upgraded springtime classic.
You can make it a bundt, a round or square layer cake, a sheet cake, or cupcakes. I give all the details in the recipe card.

And here’s a non-sourdough bundt that is perfect for Easter (or anytime of year!). My Salted Malted Chocolate Bundt Cake - top it with some crushed malted milk eggs (an Easter basket classic!) and you’ve got a really fun Easter dessert everyone will love.

With my first born’s birthday coming up next week (23 years since I became a mom!) as well as Easter, I think I’ll take the week off from newsletter creation. Head over to my site for lots of recipes (no they are not all sourdough!) and please always reach out via email or in the comments if you have any questions on recipes. Wishing a very happy Easter to all who celebrate! Thanks for being here! xo - Anita

Take me to Wild Thistle Kitchen

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Sandwich Bread

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Peanut Butter Cookies

• Sourdough Discard Pizza Crust

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These are the first asparagus photos from last year - the one on the left was taken March 28th which was also the day I found out I was pregnant with this sweet little almost-four-month-old! Oh how time flies and how much life can change in a year’s time! The middle photo is of Malcolm in his stroller. The last two years we’ve had our spring morning routine of heading out, visiting the chickens, and then checking the garden for any goodies. Now we get to take his little brother along for our adventures. And the far right is how the fridge door looks most of springtime. We always have jars of asparagus we’re rotating through. Last year Jason had to eat it all because I was freshly pregnant and sadly could not stomach it - iykyk! I’m looking forward to eating my share of it this year!

Asparagus grows really fast and new spears pop up overnight so we harvest it every day. We use it in many different ways, but at least once per season I make my Roasted Asparagus Pesto Linguine. It is such a delicious springtime pasta dish and if you love asparagus I encourage you to try it. Fresh asparagus is roasted with garlic and blended into a creamy pesto with pistachios, basil, parsley, pecorino and parmesan, olive oil, lemon juice and zest. It gets tossed with hot pasta (linguine fini is my favorite) and pasta water to make the creamiest, most flavorful springtime pasta dish. My dad and I created this recipe many years ago totally on a whim and I finally added it to my site a few years ago.

Here’s a photo I snapped on my phone two springs ago. I jazzed this version up with some crispy pancetta and torn burrata cheese. I need to update the old blog photos because I just don’t love them and I feel they don’t show how delicious and creamy this dish is. I might have to add these pancetta and burrata instructions to it as well because it was so good and everyone raved about it and gobbled it up. You could use prosciutto or bacon instead.

A few springs ago I created this beautiful Springtime Cheese and Charcuterie Board. It’s so colorful and whimsical and I had such a fun time planning and creating it. Of course you can downsize it to suit your needs. Those pretty asparagus spears you see in the bottom right were the first spears from my garden that year. And the small dishes in the center are my Pickled Rhubarb and Rhubarb Chutney.

Rhubarb is another early spring crop and one I happen to adore thanks to my sweet granny. I have several rhubarb recipes on my site if you want to browse around, but my favorite has got to be this Rhubarb Galette.

And finally, the humble radish. Radishes are a very early spring crop as they like cool temps and they grow so quickly. I always get carried away and plant way too many to eat fresh so I came up with this Roasted Radishes with Anchovy Butter dish to use up a lot of them at once. Roasted radishes are such an unexpected and delicious side dish - especially when you roast them with an herby, garlicky anchovy butter. Trust me! This one will surprise you. (PS: they’re a low carb alternative to potatoes if you’re into that sort of thing!)

I hope you have a wonderful first weekend of spring! I’ll be back next week with some Easter recipes.

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• Sourdough Discard Sandwich Bread

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Biscuits

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Discard Pizza Crust

• Sourdough Discard Focaccia (same day or overnight)

• Sourdough Discard Peanut Butter Cookies

Take me to Wild Thistle Kitchen

Thanks so much for being here! If you have any questions just pop them in the comments below, in the subscriber chat, or simply reply to this email. Big hugs! - Anita

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Something we’ve been revisiting lately are waffles. Waffles are so fun and they make me remember being a very young mom when I felt like my first born needed to have the homemade waffle experience. So I bought a cheap waffle maker from Walmart and made them for him using the Joy of Cooking recipe. I think that was the first time he ever burnt himself in the kitchen - he just had to touch that waffle maker even after I warned him - and he still remembers it 20-something years later.

Well now I’m raising two brand new little boys and I find myself getting pulled back to a lot of those old, nostalgic recipes - waffles, muffins, pancakes. I use my Sourdough Discard Waffle recipe these days. What I love about waffles is they are very freezer-friendly (which I guess is pretty obvious if you take a look in the freezer section of any grocery store). I used to make a big batch of waffles pretty regularly and freeze them for easy breakfasts or snacks for my big kids when they were in elementary and middle school. Just pop them in the toaster and they’re as good as new. Waffles also make really delicious sandwiches, by the way. Just leave out the vanilla and add some cheese to the batter if you want to make a savory, cheesy waffle that is perfect for sandwiching.

My toddler is going through an anti-banana phase so I made a double batch of my Sourdough Discard Banana Bread earlier this week to use up a big bunch of neglected, overly-ripened bananas. Bananas might get ignored around here, but banana bread never does.

Dinner time is when the little boys start to lose their minds, so we’ve been trying to prep and eat early and we’ve been relying on really easy, tried-and-true dinners as well as utilizing leftovers to create new meals. We’ve been on a bowl kick lately, probably because they’re easy to eat with one hand - burger bowls with sweet potato fries, gochujang salmon bowls with rice and marinated cucumbers, ground beef or ground chicken taco bowls. A few days ago I tossed some boneless skinless chicken thighs with a bottle of Primal Kitchen teriyaki sauce and cooked them on the Blackstone for a really delicious and easy chicken teriyaki bowl that even my picky toddler gobbled up.

They’re all just variations of the same thing which makes grocery shopping and dinner prep really easy during this chaotic, sleep-deprived stage of life we’re in.

And when all else fails and we have nothing planned, a classic steak, salad, and baked potato is an easy go-to (as long as my husband cuts my steak for me so I can eat with one hand).

Oh and we had oven-baked wings the other night. I like to buy the whole wings and cook them whole - my dad cooked them that way and I just think they are so much better than the little separated pieces. It was such a delicious dinner but a little messy to eat while juggling a baby. I served them with homemade blue cheese dressing because I just can’t with the store bought blue cheese dressing ingredients. Why is it so hard to make dressings without a paragraph of weird ingredients? Here is the dressing recipe I used - it was really good though I didn’t add the sugar or garlic powder because I felt they were unnecessary.

For something a little unexpected, we got into making pho this winter and it has become a regular menu item. We’ve been making it once every week or so. You will not find me in a restaurant with these two little boys, so we had to take matters into our own hands when a major pho craving struck a couple months ago. I make bone broth frequently, so making the broth was really not much different other than adding a few extra ingredients. My husband grabbed some specialty supplies from H-mart and we made the best pho I’ve ever had - truly. I used a loose combination of Serious Eats and Recipe Tin Eats recipes as well as scoured the internet for other tips and cooking methods for tripe and beef tendon (yes we went all in!). Ambitious? Yes. Worth it? YES!

Our hens are giving us loads of eggs right now and I’ve been giving them away to anyone who comes over and trying to use them in any way I can. Send me your favorite egg-heavy recipes! We’ve been hard boiling a big batch each week for easy snacks, frying and scrambling them for breakfast, using them in baked goods, and up next I’m planning to fill the freezer with ice cream. My recipe is a custard base (the best, in my opinion) and uses quite a lot of eggs. I used to only use the yolks but for the past couple years I use the whole egg and I like it even better and I don’t have to separate all of those eggs.

And of course I’ve been making a loaf of my Artisan Sourdough Bread about once a week. I love the process and no matter how many times I make it, I still get a feeling of accomplishment every time I pull it out of the oven. Sourdough is funny like that.

Let me know what you’ve been cooking, baking, and eating during this in-between season. I always love hearing from you.

This Week’s Top Ten Recipes

From 1st to 10th, here are the top visited recipes on WTK for the past week.

• Sourdough Discard English Muffins

• How to Make a Sourdough Starter (easy beginner’s guide)

• Sourdough Discard Biscuits

• Sourdough Discard Sandwich Bread

• Sourdough Discard Cinnamon Rolls (same day or overnight)

• Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)

• Sourdough Cheese Crackers (like cheez-its!)

• Sourdough Discard Pizza Crust

• Sourdough Discard Focaccia (same day or overnight)

• Any-Flavor Sourdough Discard Muffins

Take me to Wild Thistle Kitchen

Thanks so much for being here! If you have any questions just pop them in the comments below, in the subscriber chat, or simply reply to this email. Big hugs! - Anita