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Ingredients Ingredients: 2 1/2 Cups all purpose flour 1/2 tsp baking powder 8 tbs salted butter room temp 1 3/4 cups of sugar 2 large eggs  1 Tbs pure vanilla extract  1 cup of skim milk 1/4 cup heavy cream  1/2 cup of pure maple syrup 1/2 cup chopped walnuts  Frosting: 2 sticks of butter  4 cups of powdered sugar 1Tbs milk 1/2 Tbs of vanilla extract  1/4 cup of pure maple syrup  Walnuts to garnish  Instructions 1. Preheat and Prepare • Preheat your oven to  350°F (175°C) .

Prep time:  20 minutes Chill time:  30 minutes Bake time:  12–15 minutes  Ingredients 1 cup shredded  sharp cheddar cheese  (the sharper, the better)   1/2 cup  unsalted butter , cold and cubed  1/2 cup  sourdough discard  (100% hydration — unfed or recently fed) 3/4 cup  all-purpose flour   ½ tsp  sea salt ¼ tsp  onion powder  (optional, for savory flavor) ¼ tsp  paprika Instructions 1. Pulse the dough: In a food processor, combine cheese, butter, flour, salt, and spi

Ingredients: 515 grams Bread Flour or All Purpose Flour 120 grams active starter 330 grams water 15 grams Starter: Be sure to feed your starter around 4 hours prior to using, it should be bubbly and active. Instructions:  Mix water and starter with whisk or wooden spoon  Add flour and salt and mix in large bowl. Using hands or mixing whisk Cover and allow to rest and hydrate for 30 minutes. After 30 minutes begin first round of stretch and folds. (Grab the edge of the dough

Makes:  6–8 bagels Prep:  ~30 min hands-on Fermentation:  12–16 hrs (mostly overnight) Bake:  18–22 min Ingredients Dough  250 g fresh-milled  einkorn flour 250 g fresh-milled  hard white wheat flour 100 g  active sourdough starter  (100 % hydration, bubbly) 280 g  warm water • 1 Tbsp  honey  or  maple syrup • 1½ tsp  sea salt • 1 tsp  vital wheat gluten  for extra chew Boil 1 Tbsp  baking soda 1 Tbsp  honey Optional toppings Sesame, poppy, or everything seasoning 1 egg + 1 T

Yields: 18–20 large rolls Prep Time: 30 min active Fermentation/Proof: 8–12 hours (overnight recommended) Bake Time: 25–30 minutes   Dough 250 g active sourdough starter 260 g whole milk 340 g salted butter, softened 4 large eggs, room temperature 1,000 g all-purpose flour 4 Tbsp granulated sugar  Filling 12 Tbsp (¾ cup) unsalted butter, softened 1⅓ cups packed light brown sugar 4 Tbsp ground cinnamon Frosting ½ cup (1 stick) butter, softened 8 oz cream cheese, softened 1 Tbs