Sourdough Waffles
Crispy, tender sourdough waffles made with active starter, ready in about an hour with no fermentation wait – the oil in the batter means no greasing the iron.
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Classic Sourdough English Muffins
Skillet-cooked sourdough English muffins with real nooks and crannies, made from a stiffer, lower-hydration dough than a typical loaf – split with a fork, never a knife.
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Sourdough Pumpkin Bread
A moist, deeply spiced quick bread made with real pumpkin and a scoop of sourdough starter or discard – the loaf that makes the house smell like fall the moment it hits the oven.
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Sourdough English Muffins
Griddle-cooked sourdough English muffins with a tender, milk-and-butter-enriched crumb full of classic nooks and crannies. A completely different dough from the bagels.
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Sourdough Bagels
Chewy, glossy sourdough bagels – boiled first for that classic crust, then baked until deeply golden. A stiff, lean dough built specifically for boiling and baking.
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Sourdough French Toast
Thick slices of day-old sourdough soaked in a cinnamon-vanilla custard and pan-fried until golden – the best use for a loaf that’s gone past its best eating day.
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Sourdough Discard Waffles
Crispy on the outside, fluffy inside, with a subtle tang from sourdough discard – an easy weekend breakfast that puts extra starter to good use.
