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  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
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Sourdough

12 Healthy Fall Baking Recipes with Sourdough

carrot cake, sourdough pumpkin cookies, pumpkin bread —Whatever you’re craving, one of these healthy fall baking recipes with sourdough will hit the spot!

Recipe Index | Ferment | Sourdough

12 Healthy Fall Baking Recipes with Sourdough

carrot cake, sourdough pumpkin cookies, pumpkin bread —Whatever you’re craving, one of these healthy fall baking recipes with sourdough will hit the spot!

Healthy Fall Baking Recipes with Sourdough Starter

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Want to warm up your house with the smells of fall and freshly baked bread? Then this rustic and slightly sweet sourdough pumpkin apple bread is for you!

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Sourdough Chocolate Chip Cookies with Pumpkin and Pecans

The best sourdough cookies! These sourdough chocolate chip cookies are made with roasted pumpkin, pecans, and brown butter for fantastic texture and flavor.

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Honey Cinnamon Sourdough Graham Crackers Fermented Overnight

These honey cinnamon sourdough graham crackers are fermented overnight for easier digestion, using discard or active starter. Perfectly nutritious & delicious!

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Sweet Sourdough Pumpkin Bread With Cinnamon and Pecans

Sweet sourdough pumpkin bread is the most delicious pumpkin bread you will ever have. It’s a simple pumpkin sourdough bread with brown sugar, cinnamon, and pecans.

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Sourdough Garlic Bread Dinner Rolls

Sourdough dinner rolls are the best way to make sourdough garlic bread! These pull-apart garlic bread rolls are ready to bake after 8 hours of fermentation.

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Sourdough Banana Bread with Sprouted Rye and Maple Syrup

I let my sourdough banana bread ferment and rise for hours. This is the best sourdough banana bread recipe, so flavorful and easy to digest!

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Fermented Sourdough Maple Pecan Granola

If you love maple and pecans, you’re going to enjoy this fermented sourdough maple pecan granola. Pair it with yogurt and fruit for a delicious breakfast.

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Buttery Flaky Sourdough Biscuits From Scratch

Use up some of that sourdough starter discard in these buttery, flaky, delicious sourdough biscuits! Packed with flavor from your tangy sourdough starter, these ultimate flaky buttermilk biscuits are the best you’ll ever have.

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The Best Maple Pecan and Cinnamon Sourdough Bread Recipe

This recipe is perfect for beginners and perfect for fall! I love making this nutty, spiced maple pecan and cinnamon sourdough bread all through autumn and winter. This recipe is for a slightly sweet, cinnamon pecan sourdough loaf baked in a dutch oven.

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Sourdough Carrot Cake Banana Bread

Bake some sourdough carrot cake banana bread this fall. My carrot cake banana bread incorporates shredded carrots & warm spices for the best autumn flavor.

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Freshly baked sourdough crackers with flaky sea salt pieces and rosemary, pile don a baking sheet. Zoomed in to show texture of the fully baked crackers

Buttery Rosemary Sea Salt Sourdough Crackers

These are the most buttery, flavorful, crisp sourdough crackers you will ever have! Once you try these crackers you’ll never want to do anything else with your sourdough starter discard. Enjoy these crunchy, flaky crackers with cheese and fruit for a perfect snack.

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Orange Cardamom Muffins with Sourdough Discard

These sourdough orange cardamom muffins are perfectly sweet and great for an easy breakfast. This recipe also has an option for apple cardamom muffins.

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Looking for More Recipes to Try this Fall?

  • Try our Eight Hearty and Healthy Fall Soup Recipes

Equipment and Ingredients to help you get started baking with sourdough:

  • Kitchen Scale
  • Parchment Paper
  • Weck Jars
  • Sea Salt
  • Organic Bread Flour
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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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Healthy poop potion? I really do think my gut is Healthy poop potion?

I really do think my gut is loving this sauerkraut because of the celeriac (celery root), and I don’t have a science based reason for why. I saw this celery root in the store and had a gut feeling that I should make sauerkraut with it, and that’s how we got here. I guess my microbiome knew what it wanted!

Type “root vegetable sauerkraut -ai” into google and you’ll see my recipe! It’s also on my website homepage, also linked in my bio, and if you’re seeing this on Facebook, link is in the comments. Enjoy!  #sauerkraut
A lot of people think vinegar kills all microbes b A lot of people think vinegar kills all microbes because shelf stable pickles do not contain microbes. But with shelf stable pickles, it’s the pasteurization/sterilization via hot water bath or pressure canning that makes shelf stable pickles free of microbes.

Hot hot hot acid in a pressurized environment does kill, well…most microbes. 

Think about “refrigerator pickle” recipes, though. They need to be stored in the refrigerator because vinegar alone doesn’t stop fermentation.

Fridge pickles are made without pasteurization/sterilization (canning) so they will wild ferment without refrigeration, and not necessarily in a good way because there’s not enough salt. 

All vinegar is made via fermentation too, and vinegar fermentation involves acetic acid bacteria, but also a ton of LAB, mainly Lactobacillus, Pediococcus, and Leuconostoc (the same genera you’d find in fermented veg.)  I linked a reference paper in my fermented mushroom recipe blog, so you all can read about the LAB involved in vinegar fermentation. 

Try 🍄‍🟫googlin’🍄‍🟫“fermented mushrooms” and you’ll see my recipe, it’s the first result (usually) 🤗

#mushrooms #fermentation
I will not ever wild lacto ferment just beets agai I will not ever wild lacto ferment just beets again lol. Mixing with cabbage for beet sauerkraut is the best though! 

“Lacto fermented beets” was the first ferment I tried to make after learning sauerkraut in college. My best friend Sidney came over and we used these gorgeous beets from the farmers market, with 2.5% salt, and some spices. Well, it ended up tasting like beet moonshine and it was just… not good.

But it was a conduit for learning. Those beets were my first lesson in how different sugars and growth in the rhizosphere vs the phyllosphere influences fermentation. 

Cabbage and the cabbage microbiome offer a lot to balance out beets in fermentation, and I think mixing into a sauerkraut is the only way to go for lacto fermenting beets! 

Try googlin’ “beet and red cabbage sauerkraut” and you’ll see my recipe, I’m Cultured Guru.
Squash is the secret ingredient! My Roasted Butte Squash is the secret ingredient!

My Roasted Butternut Squash Hot Sauce recipe is free on my website! I didn’t cook this one, so yes it’s still probiotic.

When lactic acid bacteria ferment the starches in winter squash, they naturally convert them into emulsifying compounds called exopolysaccharides. So when we blend our hot sauce after fermentation, there’s no watery separation in the bottle. Roasting the squash with the garlic for the recipes also adds such good flavor! 

Definitely make sure it’s fully fermented and not bubbling anymore before you blend and bottle. Otherwise, it’ll carbonate in the cute little hot sauce bottles.

#hotsauce
Myth Busting: Yes, the SCOBY IS the pellicle! Plee Myth Busting: Yes, the SCOBY IS the pellicle! Pleeeease stop saying it’s not. 😌



Watch till the end, I show you how to grow one!



This is a little tidbit from what I teach in the Kombucha lesson in our Fermented Drinks Semester online course!

I also share this recipe FOR FREE just ✨GOOGLE✨ “cultured guru SCOBY” and you’ll see my full recipe with the perfect sugar to tea ratios for growing, feeding and maintaining a kombucha SCOBY.

#kombucha
And the knife stays in the box. GOOGLE “sourdoug And the knife stays in the box. 

GOOGLE “sourdough king cake” my recipe is the first one! 👑☂️💚✨

If you’re like me and prefer from scratch, homemade everything, you’ll definitely want to try this king cake for Mardi Gras! I used organic naturally dyed sprinkles and all that jazz too. 

If you just search “sourdough king cake” on google you’ll see my recipe, it’s usually the first one. 

My main tips for making this:
✨use a very active starter or throw in some instant yeast with your starter
✨make sure the dough is actually proofed before shaping it. If it’s cold in your house it will take longer. 
✨please follow directions! You can cold ferment the dough in the fridge after it doubles in size and BEFORE filling and shaping.

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