Quick Pizza Crust

http://allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/

This was great. I used 1 cup = 120 gram weight using all purpose flour. I had extra time so I mixed the proofed yeast liquid with the flour and let sit for 10 minutes before mixing in the salt and oil. Then I covered and let that sit for 20 or 30 minutes. Then I floured a small baking sheet and stretched the dough onto the sheet. It turned out great, but next time would do 1.5 the recipe to be adequate for our family.

Definitely do this one again. It is flexible for how much time you have. Can easily be converted to sourdough also.

Quick Tortillas

https://www.tasteofhome.com/recipes/homemade-tortillas
Homemade tortillas

This worked great, my family liked it. I was able to make it and cook it while the oven preheated and salmon baked. I did half a batch and kneaded it in the bowl, then rolled out between two silpats.

I made half a batch (since I wasn't having any) to go with salmon and tzatziki sauce. Much faster than pitas but maybe i'll just use the tortillas from the fridge next time!

But i could modify this to be sourdough pretty easily. This is the original recipe in grams.

240 g flour
177 g water
1/2 tsp salt
3 T olive oil

To convert to sourdough, add 250 grams (1 cup) of starter in place of 125 g water and 125 gram flour.

That changes the recipe to:
115 g flour
52 g water
250 g sourdough starter
1/2 tsp salt
3 T olive oil

So do that next time and see if its worth the effort.

Sourdough Cornbread

http://emerils.com/125741/sourdough-cornbread
Sourdough Cornbread

I wasn't able to taste this (my diet), but my family rated it so-so. But I did not have buttermilk and so used regular milk (not even soured! I was in a rush). Also used coconut oil instead of butter. Next time I'll sour the milk (I never have buttermilk on hand!) and use butter and then that will be the final word. Also--I would say this is quite a large recipe. Half is plenty, and it will cook in 20 minutes. Finally, 1 tbsp might be too much oil. I was in a rush and guessed, but it was too much oil and it made the cornbread soggy on top (i also only poured in half so it would cook faster). Try 1 tsp oil and see what it looks like.

I am looking for biscuit and cornbread recipes so that I can make one or the other in a snap to go with dinner so my family doesn't have to eat cauliflower rice all the time (or rather...not eat it!)

Pumpkin Maple Sourdough Cake

http://pinchmysalt.com/pumpkin-maple-sourdough-cake/
Pumpkin Maple Sourdough Cake

This was very delicious. I would make this again for sure. It has a nice cohesion to it, and very moist. I added 2 T of brown sugar after realizing the squash I used was not at all sweet and quite bland. I would not add the sugar if it was a butternut or pumpkin squash. David said he liked it even better the next day.

04/2020: used brown sugar instead of maple syrup, and added 1/2 tsp maple flavoring. Used microwaved sweet potato, and then canned pumpkin a second time.

Sourdough Muffins

http://webpages.charter.net/rhamley/bread/quickbreads2.htm
Sourdough Muffins

This recipe is easy to convert to corn muffins or any other grained muffin by subsituting the 1 cup of flour with 1 cup cornmeal, or 1 cup millet, or whatever flour you want. It might work with almond meal too, I haven't done that though.

I have tried it with cornmeal and they were terrific. It baked in 10 minutes in a mini-muffin pan.

Sourdough Pancakes or Waffles

Sourdough Pancakes or Waffles

This recipe is great. It feeds our family of 4 (plus infant) and there were a few extra too. I use whole wheat for the additional cup of flour.

Instructions from Leann about her 40 year old starter:

Put your sourdough starter in a Tupperware that will be its new home. 

Directions for today and after use:  Add flour and cool water to make about 1 1/2 cups of starter that is the consistency of thick pancake batter.  Let it sit on the counter with lid off for a few hours until you start to see bubbles on top.  Put the lid on and put it in the fridge. 

 Directions for before use:  About one hour (or as soon as you remember:)) before use, bring starter out of fridge. Add enough flour ( I usually do two or three spoonfuls) and water to make sure you have enough starter for your recipe with a couple of TBSP leftover as culture. Let sit on the counter until you are ready to make your recipe;  hopefully you will start to see some bubbles at that time.  After you use your starter, you should have a couple of tablespoons left over in your Tupperware.  Follow the "after use" directions. 

 Ideally use the starter every two weeks, but I usually do it once every month or two.

Laura's modifications for the starter and this recipe:
I have been maintaining the starter at 100% hydration (equal parts weight flour and water). 1 cup of starter weighs 250g.