14 Straightforward Simple Sourdough Recipes Anyone Can Make

You love the tangy crackle of fresh sourdough but think baking is too fussy. These Simple Sourdough Recipes prove it's not. Whether you keep a bubbly starter or a jar of discard, you'll find easy, reliable recipes you can make this week.

This list of 14 straightforward simple sourdough recipes gives everything from a rustic boule to sweet treats and weeknight favorites. Each recipe includes clear ingredients, step-by-step instructions, timing, and serving ideas. You'll learn how to use both active starter and discard, and why a few simple tricks make baking predictable.

Pin the collection, try one recipe tonight, and come back for another. These recipes are built for real kitchens, real schedules, and bakers who want delicious results without fuss.

1. Rustic Sourdough Boule

This rustic sourdough boule is classic comfort with a crisp crust and open crumb. It balances tangy starter flavor with a hint of sweetness from a little honey. The crust gets glossy from steam during baking. It’s great for Sunday mornings, soups, or a picnic. You’ll love the chewy interior and toasty aroma as it cools.

Ingredients

• 200 g active sourdough starter (100% hydration, fed and bubbly)
• 450 g bread flour
• 50 g whole wheat flour
• 340 g lukewarm water (about 80°F / 27°C)
• 10 g fine sea salt
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp diastatic malt powder (optional)
• cornmeal or rice flour for dusting

Prep time: 30 minutes active, plus 8–12 hours bulk ferment
Bake time: 35–45 minutes at 450°F / 230°C

Instructions

1. In a large bowl, mix 200 g starter and 340 g water until dissolved.
2. Add 450 g bread flour, 50 g whole wheat flour, and diastatic malt. Stir until no dry flour remains.
3. Cover and rest (autolyse) 30 minutes.
4. Add 10 g salt, 1 tbsp honey, and 1 tbsp olive oil. Mix until incorporated.
5. Perform four sets of stretch-and-folds every 30 minutes over 2 hours.
6. Shape into a tight boule and place seam-side up in a floured banneton. Cover and proof 2–4 hours at room temp, or refrigerate overnight for 8–12 hours.
7. Preheat oven with Dutch oven inside to 450°F / 230°C. Score dough, sprinkle cornmeal, and transfer to hot Dutch oven.
8. Bake covered 20 minutes, then uncovered 15–25 minutes until deep golden and internal temp shows 205°F / 96°C.
9. Cool on a wire rack at least 1 hour before slicing to finish setting the crumb.

How to Serve It

Serve thick slices with butter or olive oil and flaky sea salt. Garnish with fresh rosemary for a rustic board. Pair with soup, cheese, or a bright salad. Store wrapped at room temp for 2 days, or freeze slices up to 3 months. Make ahead by refrigerating shaped dough overnight; bake the next day.

2. Simple Sourdough Sandwich Loaf

This simple sourdough sandwich loaf yields soft slices and a mild tang ideal for sandwiches. The recipe uses a longer, gentle rise for great flavor without intense sourness. Texture is slightly tender with thin crust. It’s perfect for kids’ lunches or toast lovers. You’ll notice a faint nutty aroma as it bakes.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 500 g bread flour
• 300 g water (room temp, about 75°F / 24°C)
• 10 g fine sea salt
• 40 g unsalted butter, softened to room temp
• 30 g milk (room temp)
• 20 g sugar
• 1 large egg, room temp
• 1 tbsp olive oil for greasing
• milk wash (1 tbsp milk + 1 tsp honey) for brushing

Prep time: 25 minutes active, plus 6–8 hours bulk ferment
Bake time: 30–35 minutes at 375°F / 190°C

Instructions

1. Stir 150 g starter into 300 g water until dissolved.
2. Add 500 g bread flour, 20 g sugar, and mix to form shaggy dough.
3. Rest 30 minutes (autolyse).
4. Add 10 g salt, 30 g milk, and 1 large egg. Mix until combined.
5. Knead in 40 g softened butter until dough is smooth and elastic, about 8–10 minutes by hand.
6. Place in a greased bowl, cover, and bulk ferment 4–6 hours at room temp, folding once at 90 minutes.
7. Shape into a loaf and place into a greased 9×5-inch loaf pan. Cover and proof 1–2 hours until puffy and jiggly.
8. Preheat oven to 375°F / 190°C. Brush with milk wash.
9. Bake 30–35 minutes until golden and internal temp is 200°F / 93°C.
10. Cool in pan 10 minutes, then transfer to a rack to cool fully before slicing.

How to Serve It

Slice for sandwiches, toast, or French toast. Spread with jam, nut butter, or avocado. Store in a bread bag at room temp for 3 days, or freeze slices. Make ahead by refrigerating shaped loaf overnight; bake the next morning. This loaf pairs well with coffee or a light salad.

3. Simple Sourdough Pancakes (Discard-Friendly)

These simple sourdough pancakes use discard for tang and lift. They’re fluffy at the edges, slightly tangy in the center, and crisp on the bottom. Quick to mix and great for weekend breakfasts. You'll love the browned nooks and the scent of butter and lemon.

Ingredients

• 1 cup (240 g) sourdough discard (room temp)
• 1 cup (120 g) all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large egg, room temp
• 3/4 cup (180 ml) milk (room temp)
• 2 tbsp melted unsalted butter, cooled
• 1 tsp vanilla extract
• zest of 1 lemon (optional)

Prep time: 10 minutes
Cook time: 15–20 minutes on griddle at medium heat

Instructions

1. In a bowl, whisk discard, egg, milk, melted butter, and vanilla.
2. In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Fold dry ingredients into wet until just combined; small lumps are fine.
4. Heat a skillet over medium heat and brush with a little butter.
5. Pour 1/4 cup batter per pancake; cook until bubbles form and edges set, about 2–3 minutes.
6. Flip and cook 1–2 minutes until golden and cooked through.
7. Keep pancakes warm in a low oven (200°F / 95°C) while you finish.
8. Serve immediately with toppings.

How to Serve It

Stack pancakes and drizzle warm maple syrup or honey. Add berries, lemon zest, or a dollop of yogurt. Serve with bacon or a fruit salad. Store leftovers refrigerated for 2–3 days; reheat in a skillet. Make batter up to 8 hours ahead and refrigerate.

4. Simple Sourdough Pizza Crust

This simple sourdough pizza crust is chewy, tangy, and blistered in spots. It uses a long, cold fermentation for flavor and digestibility. The crust crisps on the edges and stays soft under toppings. Pizza night gets elevated with minimal effort. You’ll smell a toasty, sour aroma as it bakes.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 400 g bread flour
• 260 g water (cold, about 60–65°F / 15–18°C)
• 10 g fine sea salt
• 1 tbsp olive oil
• 1 tsp sugar (optional)
• semolina or flour for dusting
• cornmeal for pizza peel

Prep time: 20 minutes active, plus 12–48 hours cold ferment
Bake time: 6–10 minutes at 500–550°F / 260–290°C (pizza stone)

Instructions

1. Mix 200 g starter and 260 g water until dissolved.
2. Add 400 g bread flour and stir to a shaggy dough. Rest 30 minutes.
3. Add 10 g salt, 1 tbsp olive oil, and 1 tsp sugar. Mix until smooth.
4. Bulk ferment at room temp 2 hours, performing two stretch-and-folds.
5. Divide into 2–3 dough balls, coat lightly with oil, and refrigerate 12–48 hours.
6. Preheat pizza stone or oven to 500–550°F / 260–290°C for 45–60 minutes.
7. Stretch dough on a floured surface to desired thickness; top lightly.
8. Transfer to pizza peel dusted with semolina and bake 6–10 minutes until blistered and crisp.
9. Slide onto a rack and rest 2–3 minutes before slicing.

How to Serve It

Top with fresh basil, shaved Parmesan, or arugula after baking. Pair with a crisp salad and red wine or a light beer. Store extra dough balls in the fridge up to 72 hours or freeze for later. Make ahead by shaping dough balls a day before pizza night.

5. Sourdough Discard Crackers

These sourdough discard crackers are crisp, salty, and perfect for snacking. They use discard to add a subtle tang and fold into a flaky texture. They bake quickly to a golden snap and pair with cheeses. You’ll love the crunchy edges and toasty aroma.

Ingredients

• 1 cup (240 g) sourdough discard (room temp)
• 1 cup (140 g) all-purpose flour
• 3 tbsp olive oil
• 1/2 tsp fine sea salt, plus extra
• 1/2 tsp baking powder
• 1 tbsp chopped fresh rosemary or 1 tsp dried
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1–2 tbsp water as needed

Prep time: 10 minutes
Bake time: 12–18 minutes at 350°F / 175°C

Instructions

1. Preheat oven to 350°F / 175°C and line a baking sheet with parchment.
2. In a bowl, mix discard, flour, olive oil, baking powder, and salt.
3. Stir in rosemary, garlic powder, and pepper.
4. If dough is dry, add 1–2 tbsp water until it forms a firm dough.
5. Roll between two sheets of parchment to 1/8-inch thickness.
6. Remove top parchment and cut into cracker shapes with a knife or pizza cutter.
7. Transfer to baking sheet, brush lightly with olive oil, and sprinkle with sea salt.
8. Bake 12–18 minutes until edges are golden. Watch closely near the end.
9. Cool completely on a wire rack for maximum crispness.

How to Serve It

Serve with hummus, soft cheeses, or olive tapenade. Garnish with extra chopped rosemary or flaky salt. Store in an airtight container for up to 1 week. Make a large batch and freeze baked crackers in a sealed bag.

6. Sourdough Cinnamon Rolls

These sourdough cinnamon rolls are tender, slightly tangy, and richly swirled with cinnamon sugar. The dough is soft and pillowy thanks to butter and milk. A cream cheese glaze balances the tang. They’re perfect for brunch or a cozy weekend treat. You’ll notice warm spice and a caramelized edge.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 420 g all-purpose flour
• 200 ml whole milk, warmed to 100–110°F / 38–43°C
• 60 g sugar
• 60 g unsalted butter, melted
• 1 large egg, room temp
• 8 g fine sea salt
• 1 cup (200 g) brown sugar for filling
• 2 tbsp ground cinnamon
• 60 g unsalted butter, room temp for filling
• Cream cheese glaze: 60 g cream cheese (softened), 1/2 cup powdered sugar, 1–2 tbsp milk

Prep time: 30 minutes active, plus 6–8 hours ferment
Bake time: 20–25 minutes at 375°F / 190°C

Instructions

1. Combine starter, warmed milk, egg, melted butter, and sugar.
2. Add flour and mix to form dough. Rest 20 minutes.
3. Add salt and knead until smooth about 8 minutes.
4. Place in a bowl and bulk ferment 3–4 hours at room temp, folding once.
5. Roll dough into a rectangle about 12×18 inches. Spread 60 g butter over dough.
6. Mix brown sugar and cinnamon, sprinkle evenly, and press lightly.
7. Roll tightly from the long side and cut into 12 rolls.
8. Place rolls in a greased 9×13 pan, cover, and proof 1–2 hours until puffy.
9. Preheat oven to 375°F / 190°C and bake 20–25 minutes until golden and set.
10. Mix glaze ingredients and spread over warm rolls. Let cool 15 minutes before serving.

How to Serve It

Serve warm with a swirl of glaze and extra cinnamon. Pair with coffee or chai. Store cooled rolls in an airtight container for 2 days, or freeze individual rolls. Reheat briefly in the microwave for a minute to soften.

7. Sourdough Banana Bread

This sourdough banana bread uses discard for extra moisture and depth. It’s tender, slightly tangy, and studded with banana and optional nuts. The crumb is moist and fragrant with vanilla and cinnamon. It’s a perfect breakfast loaf or snack. You’ll taste toasted banana sweetness and a gentle sour note.

Ingredients

• 1 cup (240 g) sourdough discard (room temp)
• 1 1/2 cups (180 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (100 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large ripe bananas, mashed (~200 g)
• 1/3 cup (75 g) melted unsalted butter, cooled
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

Prep time: 15 minutes
Bake time: 50–60 minutes at 350°F / 175°C

Instructions

1. Preheat oven to 350°F / 175°C and grease a 9×5-inch loaf pan.
2. In a bowl, whisk discard, melted butter, eggs, vanilla, and mashed bananas.
3. In another bowl, whisk flour, baking soda, baking powder, salt, sugars, and cinnamon.
4. Fold dry into wet until just combined. Stir in walnuts if using.
5. Pour batter into prepared pan and smooth the top.
6. Bake 50–60 minutes, tenting with foil if the top browns too quickly.
7. A toothpick inserted should come out with a few moist crumbs, not raw batter.
8. Cool in pan 15 minutes, then transfer to a rack to cool fully before slicing.

How to Serve It

Serve sliced with butter, cream cheese, or a smear of nut butter. Pair with coffee or tea. Store wrapped at room temp for 2 days, refrigerate for up to 5 days, or freeze slices. Make batter a day ahead and bake in the morning.

8. Sourdough Biscuits

These sourdough biscuits are flaky, tender, and carry a mild tang from discard. Buttery layers create a soft interior and crisp top. They’re quick to mix and perfect alongside soups or egg dishes. You’ll notice a toasty, buttery scent and soft pull-apart layers.

Ingredients

• 1 cup (240 g) sourdough discard (room temp)
• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• 3 tbsp sugar (optional)
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp melted butter for brushing

Prep time: 15 minutes
Bake time: 12–15 minutes at 425°F / 220°C

Instructions

1. Preheat oven to 425°F / 220°C and line a baking sheet.
2. Whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter until pea-sized crumbs remain.
4. Stir in sourdough discard and cold buttermilk until dough comes together.
5. Turn onto floured surface and fold gently 3–4 times to create layers.
6. Roll to 3/4-inch thickness and cut with a fluted cutter.
7. Place biscuits close together on the sheet for taller sides.
8. Brush tops with melted butter and bake 12–15 minutes until golden.
9. Cool slightly on a rack before serving.

How to Serve It

Split and serve with jam, honey, or gravy. Pair with scrambled eggs and smoked salmon. Store in an airtight container for 1–2 days and reheat briefly in a low oven. Freeze baked biscuits and rewarm when needed.

9. Sourdough English Muffins

Sourdough English muffins are crisp outside and full of airy nooks inside. They use a stovetop griddle for a golden crust and tender interior. The mild tang pairs beautifully with butter or jam. These muffins are perfect for homemade breakfast sandwiches. You’ll smell a yeasty, toasty aroma as they toast.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 350 g all-purpose flour
• 220 g milk (warm to 100–110°F / 38–43°C)
• 20 g sugar
• 8 g fine sea salt
• 20 g melted butter, cooled
• 1 egg, room temp
• cornmeal for dusting
• butter or oil for griddle

Prep time: 20 minutes active, plus 4–6 hours ferment
Cook time: 10–14 minutes on griddle

Instructions

1. Mix starter, warm milk, egg, and melted butter.
2. Add flour, sugar, and mix to form a soft dough.
3. Add salt and knead briefly until smooth.
4. Bulk ferment 3–4 hours at room temp until puffy.
5. Turn onto floured surface and roll to 1/2-inch thickness. Cut rounds with a ring.
6. Dust both sides with cornmeal and rest 30–45 minutes until puffy.
7. Heat a griddle to medium-low and lightly oil or butter.
8. Cook 4–6 minutes per side, covered, until golden and set.
9. Split with a fork to expose nooks and toast before serving.

How to Serve It

Split and toast, then top with jam, butter, or eggs Benedict. Store cooled muffins in a bag for 2–3 days, or freeze. Reheat under a broiler or toaster for best texture. Make dough the night before and cook in the morning.

10. Sourdough Waffles (Discard)

These sourdough waffles use discard for crisp edges and fluffy pockets. The batter is tangy and lightly sweet, perfect with fruit and syrup. They cook quickly and keep tender inside. Great for brunch or a special weekday treat. You’ll enjoy the caramelized waffle aroma.

Ingredients

• 1 cup (240 g) sourdough discard (room temp)
• 1 1/4 cups (150 g) all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temp
• 3/4 cup (180 ml) milk
• 1/4 cup (56 g) melted butter, cooled
• 1 tsp vanilla extract

Prep time: 10 minutes
Cook time: 12–15 minutes on waffle iron

Instructions

1. Preheat waffle iron and lightly grease.
2. In a bowl, whisk discard, eggs, milk, melted butter, and vanilla.
3. In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet until just combined.
5. Spoon batter into waffle iron and cook until steam subsides and waffles are golden.
6. Keep waffles warm in a low oven (200°F / 95°C) while you finish.
7. Serve immediately with toppings.

How to Serve It

Top with fresh berries, maple syrup, or whipped cream. Pair with coffee or orange juice. Leftover waffles freeze well; reheat in a toaster. Make batter the night before and refrigerate for a quick morning.

11. Sourdough Focaccia

This sourdough focaccia is airy, olive-oil rich, and fragrant with rosemary. It has large, open pockets and a glossy top. The dough gets a long cold ferment for deep flavor. It's perfect for sandwiches, dipping, or side bread. You’ll taste herb-scented oil and toasted crumbs.

Ingredients

• 200 g active sourdough starter (100% hydration)
• 500 g bread flour
• 360 g water (room temp)
• 12 g fine sea salt
• 60 g extra-virgin olive oil, plus 2 tbsp for topping
• 1 tsp sugar
• fresh rosemary sprigs
• flaky sea salt
• halved cherry tomatoes (optional)

Prep time: 25 minutes active, plus 12–24 hours cold ferment
Bake time: 20–30 minutes at 425°F / 220°C

Instructions

1. Mix starter and water, add flour and sugar, mix to a sticky dough.
2. Autolyse 30 minutes.
3. Add salt and 60 g oil, incorporate by folding.
4. Bulk ferment 2–4 hours at room temp with stretch-and-folds.
5. Transfer to oiled sheet pan, spread gently, and dimple with oiled fingers.
6. Drizzle 2 tbsp olive oil, scatter rosemary and tomatoes, and press them in.
7. Cover and proof 1–2 hours at room temp, or refrigerate overnight.
8. Preheat oven to 425°F / 220°C and bake 20–30 minutes until golden and crisp.
9. Cool slightly, then finish with flaky salt.

How to Serve It

Cut into squares and serve with olive oil and balsamic. Use for sandwiches or alongside grilled meats. Store wrapped at room temp for 2 days, reheat in oven to refresh. Make dough a day ahead for convenience.

12. Sourdough Garlic Knots

These sourdough garlic knots are soft inside with a garlicky, buttery crust. They’re quick to shape and bake from a simple enriched dough. The herb butter finish gives them pop. Perfect as a side for pasta or a snack. You’ll smell garlic and toasted butter as you bite in.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 350 g all-purpose flour
• 200 g water (room temp)
• 1 tsp sugar
• 8 g fine sea salt
• 2 tbsp olive oil in dough
• 60 g unsalted butter, melted for brushing
• 3 cloves garlic, minced
• 2 tbsp chopped parsley
• 1/4 cup grated Parmesan (optional)

Prep time: 20 minutes active, plus 4–5 hours ferment
Bake time: 12–15 minutes at 400°F / 200°C

Instructions

1. Mix starter, water, olive oil, and sugar.
2. Add flour and mix to form a dough.
3. Add salt and knead until smooth, about 6–8 minutes.
4. Bulk ferment 3–4 hours until puffy.
5. Divide dough into 12 pieces, roll into ropes and tie knots.
6. Place on a greased sheet pan, cover, and proof 45–60 minutes.
7. Preheat oven to 400°F / 200°C.
8. Bake 12–15 minutes until golden.
9. Combine melted butter, garlic, parsley, and toss knots immediately after baking. Sprinkle Parmesan if using.

How to Serve It

Serve warm alongside pasta, salads, or soups. Offer extra garlic butter for dipping. Store in an airtight container for 1 day and reheat in oven. Dough can be shaped and chilled overnight for next-day baking.

13. Sourdough Chocolate Chip Cookies (Discard)

These sourdough chocolate chip cookies use discard for a deeper flavor and softer texture. They’re chewy with crisp edges and melty chocolate pockets. A touch of tang brightens the sweetness. Ideal for dessert or lunchbox treats. You’ll love the warm chocolate aroma as they cool.

Ingredients

• 1 cup (240 g) sourdough discard (room temp)
• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1 1/2 cups (260 g) chocolate chips
• 1 cup chopped walnuts (optional)

Prep time: 15 minutes, chill 30 minutes (recommended)
Bake time: 10–12 minutes at 350°F / 175°C

Instructions

1. Preheat oven to 350°F / 175°C and line baking sheets.
2. Cream butter and sugars until light.
3. Beat in eggs, one at a time, then vanilla and discard.
4. In another bowl, whisk flour, baking soda, and salt.
5. Gradually add dry to wet until just combined. Stir in chocolate chips and nuts.
6. Chill dough 30 minutes to reduce spreading.
7. Scoop 2 tbsp portions onto parchment and press chips on top.
8. Bake 10–12 minutes until edges are golden but centers still soft.
9. Cool on sheet 5 minutes, then transfer to rack to finish cooling.

How to Serve It

Serve warm with milk or coffee. Store in an airtight container for 3–4 days, or freeze dough balls. Reheat briefly in a low oven to refresh. Make dough ahead and bake fresh when guests arrive.

14. Sourdough Flatbreads / Tortillas

These sourdough flatbreads are flexible, slightly tangy, and quick to cook. They make great wraps, quesadillas, or a simple side. A hot skillet creates brown spots and chewy texture. They’re perfect for taco nights or sandwiches. You’ll smell warm toasted flour and tang.

Ingredients

• 1 cup (240 g) active sourdough starter (100% hydration)
• 2 cups (250 g) all-purpose flour
• 1/2 tsp fine sea salt
• 2 tbsp olive oil
• 1/4 cup (60 ml) water plus more as needed
• 1 tsp sugar
• 1/2 tsp baking powder
• cornmeal or flour for dusting
• butter or oil for skillet

Prep time: 15 minutes active, plus 1–2 hours rest
Cook time: 8–12 minutes total on skillet

Instructions

1. Mix starter, water, olive oil, and sugar.
2. Add flour, salt, and baking powder and mix into a soft dough.
3. Add small amounts of water if too dry, knead 2–3 minutes.
4. Divide into 8 balls, cover and rest 30–60 minutes.
5. Roll each ball into a thin circle about 6–8 inches wide.
6. Heat a skillet over medium-high and lightly grease.
7. Cook each flatbread 1–2 minutes per side until spotted and puffed.
8. Stack wrapped in a towel to keep warm and soft.
9. Serve immediately or cool and store in an airtight bag.

How to Serve It

Use as tortillas for tacos, wraps, or as flatbread with dips. Brush with garlic butter and grill lightly for extra flavor. Store cooled flatbreads in the fridge up to 3 days or freeze. Reheat in a skillet or microwave.

You now have 14 approachable sourdough recipes that span breakfast, snacks, dinner, and treats. These simple sourdough recipes use both active starter and discard so you can bake whether you feed daily or keep a jar on the counter. Try one recipe this week, pin the collection for later, and share a favorite with friends or family. Which recipe will you bake first — a savory focaccia, fluffy pancakes, or cinnamon rolls? I'd love to hear which one you try.