I'll teach you how to make Sourdough Starter from scratch without any commercial yeast. You need just 3 ingredients and 7-10 days to begin making real sourdough bread at home.

You've done it! You've created a living batter filled with wild yeast. Now let's see how to feed & maintain your sourdough starter.

I going to show you how to dry sourdough starter. Why? Because drying is the best way to preserve your sourdough starter for the long term.

Introducing a whole new way to store and use sourdough starter or sourdough discard. After you dry your sourdough starter, you can grind it into a powder and add it directly to a recipe for a flavor boost or rehydrate it to use in any sourdough recipe.

If you hate throwing away lots of sourdough discard, or you don’t bake as often as you would like, this system will probably work for you.

Often pretzel rolls have a soft white crumb with a simple flavor that can be overwhelmed by the crust. Sourdough Pretzel Rolls have a slightly sweet and complex flavor that compliments the extra dark, distinctively "pretzely" crust.

Chewy, crusty and properly dense New York style bagels with an extra depth of flavor thanks to the sourdough starter and whole grain rye flour. They rise overnight so you can have fresh bagels for breakfast or brunch. All they need is a schmear of cream cheese.

Sourdough dinner rolls are soft, buttery, light and luscious. They have a special flavor and texture thanks to a healthy dose of sourdough starter.

Sourdough Potato Buns are super soft with just a hint of sweetness. Active sourdough starter gives the buns great flavor and texture.

Sourdough Hoagie Rolls. Hoagie, hero, sub, grinder, whatever you call your sandwich, this is a great roll for building your masterpiece.

Classic Brioche is enhanced with sourdough starter. The dough bakes up to a light and silky bread. It can also be the basis of many delicious pastries.

The classic pastry is updated with the addition of sourdough starter. The enriched cake is doused with rum syrup and brushed with apricot glaze for a kick of fruit flavor. Top with whipped cream for a luscious finish.

Sourdough Dutch Sugar Bread (Suikerbrood) is filled with pockets of melted sugar and topped with crunchy sugar pearls. The enriched bread dough is made with sourdough starter and flavored with hints of cinnamon and ginger.

This basic Sourdough Bread Recipe produces an artisan loaf with a crisp crust and chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.

This Sourdough Baguette Recipe produces two artisan loaves with a crisp crust and chewy crumb.

Sourdough Pizza Crust makes everyone’s favorite food even better. It takes several hours to make the dough, but the vast majority of the time is hands-off.

A crisp, buttery, sweet and delicious treat made with layers of fermented dough, butter and sugar. No exaggeration, this might be the most delicious pastry I’ve ever tasted.

Whole Wheat Sourdough Bread tastes fantastic and will keep fresh for several days. Milk and honey give this sandwich bread a soft crumb and crust. Sourdough starter enhances the hearty whole-grain flavor.

A hearty loaf full of wheat flavor and goodness. This rustic bread made with active starter and whole grain has a chewy, substantial bite.

Sourdough Hamburger Buns will take your burgers to the next level. They’re soft with an amazing flavor and texture thanks to the sourdough starter in the dough.

Sourdough Coffee Cake with walnut streusel is made with active sourdough starter and enriched with butter, milk and eggs. The brown sugar crumb topping and vanilla glaze are the crowning glory of this special breakfast (or dessert) treat.

Sourdough Bialys get a boost of flavor and special texture from active sourdough starter.

Sourdough Pita Bread is actually quite easy to make. Using sourdough starter instead of yeast extends the time, but it's mostly hands-off. The payoff is a big boost in flavor and an amazing texture.

This loaf has a soft crust, tender crumb and awesome flavor. It makes a perfect sandwich.

A delicious and hearty sandwich bread made with whole grain rye flour and a hint of malt syrup.

These are true homemade Sourdough Donuts, made without any commercial yeast. A slow fermentation gives these donuts a spectacular flavor and texture. They’re like no donuts you’ve ever tasted.

Sourdough bagels are chewy, crusty and properly dense. They have an extra deep flavor thanks to the sourdough starter in the recipe. This recipe take more than 12 hours to make, but the vast majority of the time is hands-off.

Classic croissants take on an extra special flavor when made with sourdough starter. To have fresh Sourdough Croissants for breakfast, refrigerate them overnight and bake in the morning.

Does anything in the world smell as good as freshly baked Cinnamon Buns? A long, slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. Top them with cream cheese frosting for an indulgent breakfast/brunch treat. The buns have a bonus “sticky bun” layer at the bottom.

Sourdough Focaccia with Crispy Garlic & Rosemary has an open and irregular crumb, crunchy crust and great chewy texture. A long slow fermentation gives this bread it’s irresistible flavor.

Just when you thought homemade soft pretzels couldn’t get any better, they do! Sourdough Soft Pretzels have a wonderful flavor and chewy bite.

Sourdough Focaccia with pickled grapes, speck and thyme is a deliciously crusty and chewy flatbread with a light crumb and big bursts of flavor from the bold toppings.

This Sourdough Pumpernickel Bread makes the perfect sandwich. It’s a hearty loaf made with whole grain rye flour, whole wheat flour, bread flour and a couple of unusual ingredients.

Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.

Paper thin, crackly, crunchy Sourdough Rye Crispbread is a healthy and savory snack – and the perfect accompaniment to soup or stew.