Three recipes I've recently adapted

I am not a precise baker. These three sourdough recipes were easy to adjust according to my preferences.

I’ve never been a precise, neat, or to-the-letter home cook. Whether it’s substituting ingredients or getting loose with the measurements (1 tsp. vanilla is mere suggestion), I always wind up playing with a recipe and going my own way. Even when baking, which is supposed to be more scientific, I don’t take recipes very seriously.

One reason I’ve stuck with baking sourdough for so long post-2020 is its versatility (once you nail down the basics). In a recent spurt of nesting, I baked my way through three yummy sourdough recipes and experimented with substitutions, adjustments, and additions. If you, or a friend, have a sourdough starter, mark these recipes down.

All Purpose Sourdough Loaf (with spelt flour)

The Clever Carrot is my go-to blog for sourdough recipes, and I’ve baked countless loaves of Emilie’s All Purpose Sourdough Bread. It’s a super simple and inexpensive recipe, and at this point I can make it without the instructions in front of me. I know how the dough is supposed to look and feel at each stage, which makes it easy to add flavors like fresh herbs or even substitute other flours from my pantry. In the past, I kept my flour ratio to 50g spelt (or wheat), 450g all purpose—but the other day I went for it, adding a little over 100g spelt and 400g all purpose flour. The result was a nutty, nutritious, perfectly textured loaf.

Sourdough Discard Strawberry Cake (with strawberry & orange cream cheese frosting)

I saw an Instagram reel from a couple who celebrates their wedding anniversary as their “family birthday,” treating their kids to cake and celebration. I love the idea of adding more family celebrations to the calendar, and my son loves cake—so I decided to bake something special for our recent anniversary (11 years!). After grabbing two pints of freshly picked strawberries at the farmer’s market, it was decided: strawberry cake. Every time I go to bake something new, I check for an opportunity to use my sourdough starter or discard. I found a delicious snacking cake but wanted to make it more birthday cake-like. This strawberry cream cheese frosting recipe, which involves cooking strawberries down to a jam, sounded perfect. I added a bunch of orange zest and orange juice for extra flavor and spread it over the cake once everything cooled. We all enjoyed the result, though I think I would try a simple orange glaze next time I bake the strawberry cake.

Sourdough Oatmeal Pancakes (with cottage cheese and cinnamon)

Part of my nesting spree (strangely occurring in spurts throughout my whole pregnancy instead of right at the end) involves making meals with as many of our pantry staples as possible, saving money on food where I can. I had a container full of rolled oats taunting my from the back of the cupboard and found myself down a rabbit hole of pancake recipes. These sourdough oatmeal pancakes are scrumptious—but instead of just adding milk, I added a big scoop of cottage cheese plus a little bit of milk for extra protein. Because you mix the ingredients in a blender, the cottage cheese texture disappears. The result: hearty, filling, amazingly delicious pancakes that really do taste like a bowl of oatmeal. My son devoured them, and I am filing this away as a perfect freezer meal prep option for postpartum.

Do you have a recipe you’ve made your own with tweaks or subs? What meals are on repeat at your house these days?