@Patt Stanaway , Here's a link to my favorite bread. I first made this bread in a class that I took in Chicago. It really is the best tasting bread and has potato flakes and beer in it. This link also has a little bit of history for the bread. https://brotandbread.org/2014/04/14/pain-a-la-biere-alsatian-beer-bread/

Today in the world of sourdough, we (my daughter and I) are baking/ making Sourdough Oatmeal Cream Pies. These are now a family favorite and are like a bit of heaven when served while slightly warm. Sourdough Oatmeal Cream Pies • 1 cup unsalted sweet cream butter, softened • 1 cup brown sugar • ½ cup granulated sugar • ½ cup sourdough discard • 1 egg • 2 tsp vanilla • 1 tsp baking soda • ½ tsp salt • ¼ tsp ground cinnamon • ¼ tsp ground cloves • ¼ tsp ground nutmeg • 3 cups rolled oats Filling • 227g cream cheese • 3 tbsp unsalted sweet cream butter • 1 pinch salt • 1 tsp vanilla • 300g powdered sugar • milk or heavy cream if filling mixture is too thick Instructions: In a large mixing bowl, cream butter and sugars together. Add vanilla, egg and discard, and mix thoroughly until well combined. In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves and nutmeg and mix well. Add dry ingredients to wet mixture and mix until well acquainted. Stir in oats and mix thoroughly. Preheat oven to 375°. Line baking sheet with parchment paper then using a cookie scoop, scoop out dough onto pan ensuring 2 inches between each. Bake at 375° for 10-12 minutes (I split the difference and bake for 11). Allow to cool for 2 minutes before transferring to a cooling rack to cool completely. Filling: Cream together butter and cream cheese. Add salt and vanilla, mix well. Gradually add in powdered sugar and mix until smooth. You can add milk a little at a time if filling is too thick or a little powdered sugar if too thin. I love cinnamon, so I sprinkled a little bit in the filling. You could also use maple, butter pecan or black walnut flavoring instead of vanilla if you'd like. Using a piping bag, a spoon, butter knife or cake spatula to spread filling to one cookie and top with a second one sandwiching the filling between the two.

Hi everyone, I’m determined to create my own starter, but have failed (so many times😢) in the past! Can you give me advice on an easy recipe and how to be successful at the task? Thanks everyone!

Here's the formula for the cherry-berry sourdough I posted earlier. Unfortunately, I didn't take good notes when I baked this (I know, I know). Dough temp was at or above 80 F through mix and bulk. I mixed by hand, let it rest a bit, then kneaded it in the bowl using stretch and folds. I did about three more folds every 30 minutes, then laminated in the cherries and blueberries. I left it to bulk until about 50% increase in volume. I did a pre-shape, short rest, then final shape. I left it in my warm cabinet at 80 F for about an hour and then into the refrigerator for about 12 hours. Baked in Dutch oven preheated to 475 F then temp lowered to 450 F when I put the loaf in. It baked covered for 25 minutes then 15 more minutes uncovered, all at 450 F. The cinnamon raisin bread recipe was from That Sourdough Gal. @JoAnn Amato

I finally baked my loaf this morning. I made two errors resulting in an unattractive finished loaf which is frustrating since I had been so careful with the recipe. First, I forgot to pull out my new bread sling. My parchment always leaves weird indentations in the baked loaf when baking in my Dutch oven with high hydration doughs. Second, my score wasn’t deep enough. BUT the bread tastes absolutely amazing. This might be my favorite flavor ever in a sourdough loaf! And I am super happy with the crumb though I’m not even sure what the crumb should look like. I don’t have a photo of the entire loaf but here’s a crumb shot.