I should have taken a before picture of the pan. 
I love gingerbread cookies but the SO isnāt a fan of strong ginger.
I thought Iād try this one out yesterday and itās amazing. Not too strong. I used powdered sugar to top but might make some whipped cream later for the SO to put on it!
Sounds like they came out perfect! They look very tasty - enjoy! 
My friend gave me a starter since I could never get mine to live 
the original person who made this starter some 5 āgenerationsā before mine said that every dough-ter had to be named after a Taylor Swift reference.
So, hereās Betty 
My friend even made a beaded bracelet with her name and a moon to use to measure on the jar instead of a rubberband 
I just fed her after being in the fridge for a week and Iām hoping to have her awake enough to make some bread on Friday!
Yay!!! Thatās so much fun, congrats! Iām a huge fan of using discard in recipes and Iāve been baking a lot more than I ever have before.
I did make a discard recipe for sourdough cheddar biscuits the other night - those were good!
Iāve fed my starter twice now since I brought her out of the fridge yesterday but I havenāt had a peak yet. Iām hoping itās just because itās cold in my house, so sheās sitting on top of my stove under the light with a towel wrapped around her 
I fed her this morning - about 2 hours ago - and Iāve got a handful of bubbles on the top. Weāll see what happens, I guess lol
Donāt stress too much about it. Starters were around in the pioneer days without HVACs, stoves, and light bulbs. It will be slower in the winter depending on what your thermostat is set at. We set ours fairly low and live in light jackets and long sleeves indoors 
but my starter keeps going. I do use warm water after the discard which helps, but mine has adapted. Even the discard in my fridge bubbles after a light feeding. 
Thank you for the encouragement I was hoping to have it ready to make some bread for tomorrow but Iām not sure if it will. If it doesnāt, Iāll make some more of those rolls for our D&D session instead
Weeee!! 
After some time figuring out my starterās preferred environment and some failed attempts at baking a loaf of bread, I finally got a good one today! 
Iām so freakinā excited lol I started doing half-loaf recipes because I was tired of wasting flour, so the loaf is small. Now that Iāve got it figured out, though, Iām ready to try different recipes!
Yay!!! Congratulations!!! Very nice scoring and the crumb looks wonderful! Canāt wait to see a full loaf 
Your post reminds me that I forgot to share my sourdough hamburger buns from the weekend.
Oh my, those look so good! 
Iām going to have fun on Pinterest pinning some recipes for discard and active starter I need to make sure theyāre things weāll eat and not just random stuff, but Iām so excited to bake more stuff! Now, if only I could find a place to buy flour in bulk for cheap
Isnāt that the truth! I go through much more than I expected I would. I think my favorite things to make so far with discard are scones or seeded discard crackers (think Wheat Thins). I try not to waste anything, and even the discard I cook in the microwave and leave out for the crows.
@MeganB What a lovely loaf of bread - congrats on your sourdough success, Megan! 
@Artemisia Those hamburger buns looks amazing - I love that you used mixed sunflower seeds! 
Thatās been my thing, too 
I donāt have a lot of storage space in my kitchen, so I canāt buy big bags of flour, but I also donāt want to buy flour every week! Iām going to try making a loaf of sourdough sandwich bread today ā well, Iām getting the process started and currently waiting for my starter to peak. Iām going to try and keep as little starter going as I can because I donāt actually have a lot of time for baking, and I havenāt found a lot of recipes I want to try yet 
Thank you! 
I tried something new. I made Sourdough Conchas (Mexican Pan Dulce)although iām naming mine Conchitas as I made them smaller so I could make twice as many.
Started the recipe yesterday with a bulk fermentation of 8 hours, then 4 hours proof in the fridge. Decided to make three different toppings - orange zest and sugar, matcha and cocoa and vanilla.
They turned out pretty well for my first time, Iām still working on my scoring (decorative cutting).
Edit to add recipe - Sourdough Conchas (Mexican Pan Dulce) ā Sourdough Brandon
Ohhh I love it! Iāve been experimenting with a half whole grain recipe for my loaves and itās turning out pretty good! Iāve used half whole grain whole wheat and half unbleached bread flour 
I get hungry every time I come in here - you two are baking up some tasty things, @Artemisia and @MeganB! Enjoy your yummy treats 
That looks yummy! I need to get a new starter going if I want more sourdough stuff. Mine got forgotten about on the counterā¦ and then it got moldyā¦ 
For now, Iāll live vicariously through you and your sourdough baking!
With the hotter temps (we generally keep the house 76/77 degrees during the day) and stupid fruit flies from produce, Iāve given up on my āactiveā starter on the counter. Iāve switched to keeping one going in the fridge. Itās slower and more forgiving of inattention.
The bread was too good. I had to stop myself from eating too much by cutting off 3 slices and freezing them for later. 
The rest is all for my SO. Heās a huuuuuuuge dessert guy, and I am just not that into sweets after dinner. 
It was honestly a me issue 
I took it out of the fridge to feed it and start the process for making a loaf of bread, then other stuff got put on the counterā¦ so it buried behind some stuff until I had time to clean up lol but keeping it in the fridge is a good idea!
Iām glad it was good, too! 
