Read the original post "Canning Apple Pie Filling" on A Modern Homestead. Learning how to can apples is easy with this tried-and-true recipe for canning apple pie filling! This apple pie filling recipe can be used right away for a classic American dessert, or it can be canned for use later on! Either way, this is a must-try recipe for canned apples! Apple pie is my husband’s... Read More The post "Canning Apple Pie Filling" appeared first on A Modern Homestead.

Let’s make apple butter! Full of rich caramelized apple flavors and warm fall spices, our apple butter recipe is smooth, thick, and exceptionally delicious – ready to top your yogurt, toast, savory meals, and more. You can make it in a crockpot or on the stovetop so I’ve included instructions for both options. This apple butter recipe is also low sugar and extra-easy since it doesn’t require peeling, milling, or straining! (A blender will help make it smooth.) Apple skins add valuable nutrients, fiber, flavor, and natural pectin to help thicken the apple butter. Though we zhuzh-ed it up a bit, our apple butter recipe is roughly adapted from Ball’s Complete Book of Home Preserving and is pH-tested so it’s safe for canning. Or, you can simply freeze it instead. Don’t miss the list of creative ways to use apple butter at the end of this post! Making Apple Butter in a Crockpot vs Stovetop Making apple butter on the stovetop is much faster, usually taking about 2 to 3 hours total. However, close oversight is required since you’ll need to regularly stir it to prevent burning. On the other hand, using a slow cooker or crockpot is much more hands-off (many consider it the easier option) though it can take 12 hours or longer. Do what works best for you! The Best Apples to Use For the best results and depth of flavor, it’s ideal to make apple butter using a mix of soft, sweet apples (like Golden Delicious, Fuji or Gala) along with more tart, firm apple varieties (think Braeburn, Granny Smith, Jonagold or Honey Crisp). The softer apples cook down nicely for a smooth, buttery texture, while the tart ones offer a great balance of flavor. However, you can make apple butter with any kind of apples, so use whatever is most available to you – especially if you’re growing your own. We grow Fuji, Pink Lady, Anna, and Golden Dorsett so we often use a mix of those. Or if you go apple picking at a local farm (the perfect fall activity!) ask the farmer what varieties they recommend for apple butter. RELATED: Looking for more ways to use or preserve apples? Try making dehydrated apple chips or homemade apple cider vinegar. Making apple butter is one of our favorite ways to preserve homegrown apples. In fact, it was one of the very first things we learned how to can many, many years ago – and have been tweaking and perfecting our recipe ever since! Supplies Large stainless steel stock pot (at least 8 quarts) OR a 6 to 8 quart crockpot or slow cooker Immersion blender (preferred), regular blender or food processor Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Ingredients YIELD: This apple butter recipe makes approximately 5 pint (16 ounce) jars or 10 half-pint (8 ounce) jars 6 pounds of ripe apples (preferably a mix of sweet and tart varieties) – cored and chopped into approximately 1 to 2 inch pieces 2 cups sweet apple cider or apple juice (NOT apple cider vinegar). I like to use organic unfiltered apple juice. Do not substitute with water if canning since it will change the pH. 2 cups sugar. I like to use 1 cup white sugar and 1 cup brown sugar, though you can use all white if you don’t have any brown on hand. 1/4 cup bottled lemon juice (for canning safety, use bottled not fresh) 2 tsp ground cinnamon 1/2 tsp allspice 1/4 tsp ground cloves 1/4 tsp sea salt or other kosher canning salt 1/4 to 1/2 tsp ground ginger (optional) 1 tsp vanilla extract (optional – add after cooking, before canning) Can I reduce the sugar in this recipe? Using far less than most recipes, our apple butter recipe is already considered low sugar – but yes, you can safely reduce the sugar further if desired! This tested recipe relies on the natural acidity of apples and bottled lemon juice to lower the pH, so it will still be safe for canning with less sugar. (But don’t adjust the amount of apples, apple cider, or lemon juice.) However, reducing the sugar can negatively impact the overall quality of the apple butter, as sugar helps to better preserve the flavor, texture, and color over time. Apple butter made with less sugar also might not last as long once opened, as sugar helps to slow mold growth after the jars are open and stored in the refrigerator. Fun fact: I’m a retired health inspector! Our apple butter recipe has a pH around 3.0. Below 4.6 is safe for canning – and using less sugar won’t raise the pH. Instructions (Stovetop) See instructions to make apple butter in a crock pot in the printable recipe at the end of this post. 1) Prep and Initial Cook Wash, core, and roughly chop apples into one to two-inch pieces. (The smaller you cut the pieces, the faster they will soften and cook). And remember, you don’t need to peel the apples! Discard any damaged bits. Combine the chopped apples and apple cider (or apple juice) in a large stainless steel stock pot on the stovetop. Bring to a rolling boil over medium-high heat, and then reduce the heat and steadily simmer until the apples are very soft and falling apart like thick applesauce (about 30 to 45 minutes). It won’t seem like enough liquid at first, but don’t worry – the apples will quickly break down and release their own juices! Stir regularly. I typically weigh the fruit after it’s cored/processed, but you can also weigh the apples first – it will still be safe for canning if you start with 6 pounds of whole apples. After the initial cooking phase – it basically turns into thick chunky applesauce 2) Blend or Strain Once the apples have cooked down and are falling apart, blend until smooth. To do so, you can either use an immersion stick blender right in the pot (that’s what we do) or carefully transfer the apple mixture into a blender or food processor in batches. *IMPORTANT: To avoid hot splatters, make sure that the immersion blender head is completely submerged in the apples before turning it on! 3) Reduce and Brown Now combine the pureed apples, sugar, lemon juice, and spices in a large stainless steel pot (but don’t add the optional vanilla now – wait until it’s almost finished cooking!) Stir until the sugar dissolves. Return the mixture to a boil, then steadily simmer over medium heat until it significantly reduces, thickens, and turns a lovely darker caramel brown color. This will take around an hour or even longer, but patience is a virtue! A longer cook time is what sets apple butter apart from applesauce, giving it a deeper, rich caramelized apple flavor. Learn how to test for doneness in notes below. CAUTION: Since apple butter is so thick, it tends to sputter on the stovetop. So I partially cover the pot with the lid (about halfway on) to block the hot sputters, but still allow steam to escape so the apple butter can reduce as desired. Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker. Once it’s nearly done cooking, mix in the optional vanilla extract. (Cooking vanilla extract too long can change it’s flavor – that’s why we wait until the end.) I set it on the counter near the stove so I don’t forget! Get your canning supplies ready while the apple butter is reducing on the stove, including pre-heating the water bath. See canning instructions to follow. Testing Apple Butter for Doneness At first, apple butter will have a similar texture and appearance as applesauce, but will become increasingly dark, thick, smooth and buttery as it cooks. Apple butter is done cooking when it easily holds a mound shape on a spoon, even after a few minutes of sitting on the spoon away from heat. You can also check for doneness using the “plate test”: spoon a small dollop of apple butter onto the chilled plate. If the butter holds shape and liquid doesn’t separate or spread around the edges, it’s done and ready for processing. Adjusting the Texture If the apple butter is thicker than you like, you can thin it out by adding more apple cider or apple juice (1/2 to 1 cup maximum) until it reaches your desired consistency. But don’t add water if you’re canning, which can alter the pH. If it’s too thin on the other hand, you can thicken your apple butter by letting it continue to cook and reduce uncovered for a bit longer, though keep in mind it will thicken even more as it cools. Our apple butter is so thick I can barely ladle it into jars! Canning Apple Butter Remove from heat, and transfer the hot apple butter into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/4 inch head space. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a damp paper towel to wipe the rims of the jars clean before adding canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to a pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed. Process for 15 minutes at sea level (see chart below to adjust for altitude.) Remove the canner lid, then wait 5 minutes before removing the jars from the canner. Transfer the jars to a cooling rack and leave undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Apple Butter in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pintsor Pints15 min2025Table from National Center for Home Food Preservation How to Freeze Homemade Apple Butter To freeze homemade apple butter, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. Leave at least a half-inch of head space to allow for expansion. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze apple butter in wide mouth pint or half-pint glass jars (not regular mouth or quarts, as jars with “shoulders” are prone to cracking in the freezer). Defrost frozen apple butter in the fridge overnight or at room temperature for a few hours before use. Storage and Shelf Life Store canned, sealed jars of apple butter in a cool dark location – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen apple butter will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, store unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoiled apple butter include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Ways to Use Apple Butter My favorite way to use our homemade apple butter is on top of plain yogurt for breakfast, along with sourdough granola, hemp hearts, nuts and seeds. It’s also amazing in oatmeal. Spread on bread, toast, bagels, biscuits, English muffins, or PBJs. On top of vanilla or coconut ice cream. With sweet-and-savory snacks or charcuterie boards, paired with goat cheese or cream cheese on sourdough discard crackers or sliced baguette. You could even add a spread of apple butter inside a grilled cheese sandwich! As a part of a glaze, topping, or filling for baked goods. Apple butter is delightful in thumbprint cookies, scones, muffins, or cheesecake. Apple butter is commonly used to accompany savory meat dishes or sandwiches, such as a glaze for pork, turkey, or chicken. On waffles, pancakes, or sourdough pancakes – which we love with pumpkin seeds, pecans or walnuts on top! You can also mix apple butter into homemade salad dressing, marinades, cocktails, mocktails or other beverages. I love to add a small spoonful to hot chai tea! Enjoy! If you try this recipe, please leave a review below! You may also enjoy our low sugar peach jam recipe, easy apricot jam recipe, zucchini relish recipe, or our roasted tomato sauce recipe for canning. Print Best Apple Butter Recipe (Canning or Freezer, Stovetop or Crockpot) Full of rich caramelized apple flavors and warm fall spices, our apple butter recipe is smooth, thick, and exceptionally delicious. It's safe for canning or freezing, and can be made on the stovetop or in a crockpot. It's also lower in added sugar and doesn't require peeling! Course Condiment, Preserves, Side DishKeyword apple butter canning, apple butter recipe, crockpot apple butter, homemade apple butter, stovetop apple butter Prep Time 15 minutes minutesCook Time 1 hour hour 30 minutes minutesCanning (adjust for altitude) 15 minutes minutesTotal Time 3 hours hours Servings 5 pints EquipmentLarge non-reactive pot (we use a 12 quart pot though 8-10 is sufficient)OR a 6 quart crockpot or slow cookerBlender, or food processor (immersion blender preferred)Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Cutting board, knife and measuring cups Ingredients6 pounds ripe apples, cored and chopped into 1" to 2" pieces (use a mix of sweet/soft and tart/crisp varieties if possible) 2 cups sweet apple cider or apple juice (not vinegar)1 cup white cane sugar1 cup brown sugar1/4 cup bottled lemon juice (not fresh if canning)Spices2 tsp cinnamon 1/2 tsp allspice1/4 tsp ground clove1/4 tsp sea salt or kosher canning salt (not iodized table salt)1/4 tsp ground ginger powder (or up to 1/2 tsp, optional)1/2 tsp vanilla extract (optional, added at the end of cooking)NOTE: You can safely modify the seasonings or reduce the sugar, but DO NOT change the amount of apples, juice, and lemon juice if canning – and do not substitute with water. InstructionsStovetop InstructionsWash, core, and roughly chop apples into one to two-inch pieces. (The smaller you cut the pieces, the faster they will soften and cook). No need to peel the apples. Combine the chopped apples and apple cider (or apple juice) in a large stainless steel stock pot on the stovetop.Bring to a rolling boil over medium-high heat, and then reduce the heat and steadily simmer until the apples are very soft like thick applesauce (about 30 to 45 minutes). Stir regularly. Once the apples have cooked down and are falling apart, blend until smooth. Use an immersion stick blender right in the pot (use caution to fully submerge the head) or carefully transfer the apple mixture into a blender or food processor in batches. Combine the pureed apples, sugar, lemon juice, and spices in a large stainless steel pot (but don’t add the optional vanilla now). Stir until sugar dissolves.Return the mixture to a boil, then steadily simmer over medium heat until it significantly reduces, thickens, and turns a lovely darker caramel brown color. This will take around an hour or even longer. Learn how to test for doneness in notes below. CAUTION: I partially cover the pot with the lid (about halfway on) to block the hot sputters, but still allow steam to escape so the apple butter can reduce as desired. Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker.Add optional vanilla extract once it's almost done cooking. Get your canning supplies ready while the apple butter is reducing on the stove, including pre-heating the water bath. Crockpot or Slow Cooker InstructionsCombine all ingredients in a 6-quart crock pot (or larger) and stir to combine.Turn crockpot on high and allow it to cook for 8 to 10 hours while covered, stirring on occasion. (Turn down the heat to low after the first few hours.) Stir occasionally. After 8 to 10 hours, use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture. Let the apple butter continue to cook and reduce on low heat (uncovered now) for another couple of hours, until desired texture, caramel brown color and doneness is achieved. Stir as needed to prevent scorching, especially on the bottom. Testing DonenessApple butter is done cooking when it easily holds a mound shape on a spoon, even after a few minutes of sitting on the spoon away from heat. You can also check for doneness using the “plate test”: spoon a small dollop of apple butter onto the chilled plate. If the butter holds shape and liquid doesn’t separate or spread around the edges, it’s done and ready for processing.Adjusting TextureIf the apple butter is thicker than you like, you can thin it out by adding more apple cider or apple juice (1/2 to 1 cup maximum) until it reaches your desired consistency. But don’t add water if you’re canning, which can alter the pH.If it’s too thin on the other hand, you can thicken your apple butter by letting it continue to cook and reduce uncovered for a bit longer, though keep in mind it will thicken even more as it cools.Canning InstructionsRemove from heat, and transfer the still-hot apple butter into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/4-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed. Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the apple butter to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.Leave at least a half-inch to an inch of head space to allow for expansion as it freezes.Frozen apple butter will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade apple butter should stay good in the refrigerator for one to two months, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. Notes*NOTE: If working with frozen tomatoes, allow them to at least partially defrost (if not completely) and run them under water – the skins should slip right off! The proceed with chopping them up.  The post The Best Apple Butter Recipe for Canning or the Freezer appeared first on Homestead and Chill.

Read the original post "Cranberry Orange Scones" on A Modern Homestead. These cranberry orange scones are buttery, soft, and full of bold citrus flavor with bursts of tart, juicy cranberries in every bite. A sprinkle of coarse sugar adds a delicate crunch, while a drizzle of sweet orange glaze finishes them beautifully. Make this recipe with all-purpose einkorn flour or any AP wheat. Whether it’s a... Read More The post "Cranberry Orange Scones" appeared first on A Modern Homestead.

Read the original post "Easy Shepherd’s Pie Recipe" on A Modern Homestead. Filled with sauteed meat, onions, carrots, and peas, then topped with creamy mashed potatoes, this easy shepherd’s pie recipe is simply perfect. This version is our go-to when we want something satisfying without fuss. You can bake it as a traditional double‑crust version or skip the top crust and go straight with the mashed potatoes.... Read More The post "Easy Shepherd’s Pie Recipe" appeared first on A Modern Homestead.

If you’re new to sourdough or wondering “what supplies do I need to make sourdough bread?” then you’re in the right place. Here’s a list of 11 tools, ingredients, or other sourdough supplies – including essentials like starter and salt, as well as a few optional goodies that we find very useful when we’re baking. All of these items are pretty affordable, or may be things you already have around the kitchen! NOTE: This post was originally published in February 2019 but recently significantly updated. 1) Sourdough Starter One of the most crucial sourdough supplies you’ll need is a sourdough starter: a colony of beneficial bacteria and wild yeast living in flour and water, nurtured by routine “feedings” to keep it alive and happy. Starter is added to every sourdough recipe – be it bread, crackers, cookies, or bagels. It’s what makes your bread rise without the need for commercial yeast!   If you know a local friend or colleague who bakes sourdough, ask if you can get some from them! I’m sure they’ll be happy to share. Otherwise you can make your own sourdough starter from scratch, or purchase an organic dehydrated sourdough starter from our shop. It comes with easy step-by-step instructions and is literally foolproof to get going. (Thank you for supporting our small business!) We like to store our starter in a 1 liter flip-top glass jar. RELATED: Learn how to reactivate a dry starter here, or visit our guide on how to feed a sourdough starter. (Don’t worry, it’s much easier to maintain than you may imagine! We store ours in the fridge and often go months without feeding it.) 2) Flour, Water, and Salt Options Beyond starter, the key ingredients needed for every sourdough recipe are flour, water, and salt. Here are a few tips on choosing ingredients for the best results possible. While it’s possible to make sourdough with all-purpose flour, it’s typically recommended to use bread flour: the higher protein content yields a higher rise, improved dough elasticity, and that quintessential airy, chewy sourdough texture. Sourdough starter and dough thrives with non-chlorinated water, so you may want to use a basic carbon filter (or whole-house filter, if you have one) if you otherwise rely on chlorinated city tap water. Skip the table salt! The iodine in basic table salt can hinder the beneficial bacteria and natural fermentation process needed for sourdough. Instead, choose a non-iodized salt such as sea salt, real salt, or pink Himalayan salt. In addition to organic bread flour, we like to add a little whole wheat flour or rye in some recipes. Experienced bakers may start to experiment with other types of flour like einkorn or home-milled whole wheat. 3) Kitchen Scale You’ll want a kitchen scale to measure ingredients since most sourdough recipes call for flour, water, starter, and salt by weight rather than cups or other volumes. And it’s not always easy to convert or substitute since various types of flours (and even salts) are more or less dense, and therefore weigh differently. We love our handy digital scale, which we routinely use for many other recipes and uses too! 4) Dutch Oven or Combo Cooker I’m sure you’ve seen people using Dutch ovens for sourdough, but do you know why?… Steam! Baking sourdough bread inside a dutch oven traps in steam, prevents the dough from drying out, and contributes to a beautiful springy rise and airy “crumb”. The enclosed environment also helps evenly distribute heat and produce a desirable crisp, deeply-colored crust with blisters and a well-developed “ear”. It’s as close to baking in a commercial oven as you can get at home. We bake our sourdough in this cast iron combo cooker; it’s like an upside down Dutch oven. With the flat part on the bottom and dome over the top, it makes it exceptionally easy to slide the dough in and out without accidentally burning yourself – especially since you’ll be preheating the dutch oven or combo cooker to nearly 500°F before the dough even goes inside! 5) Proofing Baskets Once the dough is finished with it’s initial rest and rise period (aka bulk fermentation), you’ll fold and form the dough into the shape of a loaf. Then, it’s really helpful to set the dough inside a proofing basket – also called a banneton – which helps it maintain it’s shape during the final rise period. They come in different shapes including a round “boule” loaf (the most common) or oval-shaped “batard”. Some folks use a cloth-lined mixing bowl, but a banneton can yield superior results since it’s specifically designed for this purpose. Bannetons are made from breathable materials that help the dough stay nice and airy, wick away moisture, easily release the dough without sticking, and contribute to a great crust. 6) Dough Scraper  A bench scraper or dough scraper is another handy tool for your sourdough supplies collection. We use ours during several stages of making bread, including when we first mix the dough (helping to scrape up leftover bits from the edges of the bowl) and while forming the loaf shape on the countertop. The round banneton that we use (linked above) actually comes with a dough scraper! Or you can get a two-pack of basic dough scrapers for only $6. They also make some nice stainless steel bench scrapers, but because we use a round bowl for our mixing and bulk ferment, we also like using more flexible ones. 7) Non-Toxic Non-Stick Baking Pans A Dutch oven is great for classic sourdough loaves, but if you want to branch out and bake sourdough focaccia, sweet breads, or other types of sourdough, you may want a few different shaped baking pans. For instance, we love this non-toxic, non-stick cake pan to make cornbread and focaccia (which is even easier for beginner’s than round loaves). We also have a classic 1-pound bread loaf pan by the same brand. They’re lined with food grade silicone instead of standard toxic non-stick chemicals! RELATED: Don’t miss our easy sourdough focaccia recipe, delicious sourdough zucchini bread, or healthy sourdough pumpkin bread recipe. 8) Bread Knife If you don’t have a decent serrated bread knife, I definitely suggest investing in one. The wrong knife (even a nice sharp chefs knife) will simply smush and tear your beautiful fluffy loaf. This inexpensive bread knife has done a great job for us, with many years of use! These trendy bow slicers can make it easier to cut thinner even slices too. 9) Bowl Covers It’s best to cover your dough to prevent it from drying out, including the many hours it’s resting in a mixing bowl during bulk fermentation and also in the banneton or proofing basket. You can use a lint-free towels like these flour-sack tea towels, or get some handy reusable cotton bowl covers that are specifically designed for this! I usually get the cloth damp before covering the bowl, which helps keep the dough moist but also still lets it breathe. (We generally avoid single-use plastic like saran wrap, which doesn’t allow your dough to breathe either.) These reusable cotton bowl covers come in 3 sizes and are pretty darn cute 10) High-Heat Oven Mitts Sourdough is baked in an incredibly hot oven – usually set to between 475 to 500°F. Unfortunately, many basic oven mitts aren’t thick enough to block that level of heat, so be sure to protect yourself with high-heat rated ones! We love these high quality mitts that are rated to 500°F. They have great anti-slip silicone grip and protect fairly high up your arms. 11) Bread Lame Here’s a final item for your sourdough supplies list: a bread lame, which is basically a razor blade attached to a handle for safety and ease of use. It serves two purposes: 1) so you can carve pretty patterns in the dough crust, and more importantly 2) to score the dough, or make a deeper slash across the top or side that helps control where the bread expands as it rises – which is also what creates a desirable “ear”. If you don’t score the dough before baking, it haphazardly split open somewhere (or many places) during the rapid oven rise. Now that you have your supply list, you can get on to the fun part: baking sourdough! Check out our go-to, simple no-knead sourdough bread recipe here and other popular recipes below. I hope you found this helpful! You may also enjoy: Easy Sourdough Discard Crackers Recipe (Optional Cheese or Herbs) 15 Best Sourdough Discard Recipes: Ways to Use Starter Discard Sourdough Granola Recipe (Discard or Active Starter) with Fermented Option Easy Sourdough Pancakes Recipe (Discard or Active Starter) + Topping Ideas Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. The post Sourdough Supplies List: 11 Must-Have and Useful Items appeared first on Homestead and Chill.