Sourdough Cinnamon Rolls with Buttermilk Glaze

On January 31, 2025January 30, 2025 By Julie Laing | Twice As TastyIn Column, sourdoughLeave a comment

As the 8th Annual Sourdough Month comes to a close, it seems appropriate to end on a sweet note. This week’s recipe is also the culmination of the mother doughs and recipes I’ve been sharing in my Twice as Tasty column for the Flathead Beacon all month. I’ve now shared multiple ways to shape and bake each mother dough: dinner rolls, buns, crescents, loaves, and now cinnamon rolls.

Each mother dough isn’t just adaptable on its own; they’re often interchangeable depending on whether you want a richer, buttery dough or a sweeter, softer one. To put it simply, you can make delicious cinnamon rolls with either Sourdough Brioche Dough or Sourdough Crescent Dough.

Learn to make Sourdough Cinnamon Rolls with Buttermilk Glaze

Sourdough Crescent Dough and Rolls

On January 23, 2025January 23, 2025 By Julie Laing | Twice As TastyIn Column, sourdoughLeave a comment

I originally hadn’t intended to share more than one mother dough during the 8th Annual Sourdough Month in my Twice as Tasty column for the Flathead Beacon. But I’ve been playing with a second dough recipe this year that received such accolades when I shared it with friends and family that I couldn’t sit on it until next January. What started as a homemade yeast dough recipe that I then converted for sourdough was popular not just with sourdough lovers but also with those who grew up eating pop-can dough baked into crescent rolls.

I wasn’t one of those kids. When I was young, the only time we twisted open a can of poppin’ fresh dough was around a campfire, where it was a special treat to wrap it around a thick stick, hold it over the open flame until it baked and browned on the outside, and then slide it off and fill the finger-size gap left in its center with jam or cheese. So my memories of the flavor of store-bought crescent roll dough are overpowered by the smell of woodsmoke and a taste closer to wood-fired pizza. I was quite prepared to shape my Sourdough Brioche Dough into crescents and leave it at that.

Learn to make Sourdough Crescent Dough and Rolls

Sourdough Brioche Dough and Rolls

On January 10, 2025January 10, 2025 By Julie Laing | Twice As TastyIn Column, sourdoughLeave a comment

To kick off this month’s sourdough recipes, I share my brioche mother dough and explain how to turn it into rolls, either rounded for the dinner table or as slightly flattened buns to split for burgers. As I explain this week in my Twice as Tasty column for the Flathead Beacon, this brioche dough has many uses. Once the dough ball is fully formed, you can bake it into all sorts of shapes. I’ll be sharing some of my favorite uses for this dough all month.

Brioche dough has a rich, buttery flavor and somewhat flaky texture that I feel is beautifully enhanced by the complex taste created by wild yeast. Brioche has less butter than croissants, but recipes vary widely in their butter-to-flour ratio. My version lands in the middle of many of the recipes I’ve tried. Brioche has plenty of eggs to make it denser than croissants and a little sugar—both granulated and milk’s natural sugars—to offset the tanginess of the sourdough. It’s also easier to make, with the soften butter pressed in at the start, long fermentation times, and minimal kneading.

Learn to make Sourdough Brioche Dough and Rolls

8th Annual Sourdough Month

On January 3, 2025January 3, 2025 By Julie Laing | Twice As TastyIn Column, Giveaway, sourdoughLeave a comment

It’s January, which means Sourdough Month here at Twice as Tasty. Since 2017, I’ve dedicated this month to encouraging you to keep a sourdough starter in your kitchen and use it to bake all sorts of tasty doughs. This year, my recipes in my Twice as Tasty column for the Flathead Beacon will focus on a couple of sweet mother doughs that can be used in countless ways. I’ll share some of my favorite loaf and roll shapes to get you excited about using sourdough starter when you bake brioche-style doughs.

I’ve been maintaining my sourdough starter since 2014, through weeks of constant feeding as I built it up to share with hundreds of new bakers—and months of neglect as I traveled. If life got in the way of your sourdough habit, you might not have had the same faith in your unused jar of starter. But as I explain in this week’s column, wild yeast is unbelievably resilient, and an ugly starter lurking at the back of your fridge might still be full of life. If you’re still skeptical after reading this week’s column, just check out this post and photos of a sourdough starter I woke up after 2 years of dormancy.

Sourdough Power Waffles

On January 12, 2023December 27, 2023 By Julie Laing | Twice As TastyIn Column, sourdoughLeave a comment

When you think of sourdough, you probably picture a loaf of tangy, tasty bread. But you have so many more ways to use sourdough, as I’ll be sharing all month in my Twice as Tasty column for the Flathead Beacon. Some of my favorites can use what many people call sourdough discard. I consider the word “discard” to be a misnomer, because I never actually throw out starter—even when I’m waking up a starter that’s been dormant for months or rehydrating a new-to-me starter, like the one I’m giving away until January 31, 2023. You can learn more about the giveaway here.

Get Starter

Instead of discarding weak starter, I use it in numerous baked goods that don’t need a lot of rising oomph, including pancakes and waffles. Either sourdough breakfast option has enough flavor that you can simply serve them with butter and syrup, but more filling toppings give the waffles in my latest column their “power” name.
Learn to make Sourdough Power Waffles

6th Annual Sourdough Giveaway

On January 5, 2023December 27, 2023 By Julie Laing | Twice As TastyIn Column, Giveaway, sourdough2 Comments

Welcome to the 6th Annual Sourdough Giveaway! I’ve been sharing my starter every January since I started this blog, but last year’s giveaway broke all of my records, with 154 sourdough packets leaving my kitchen and heading out into the world.

Many of those packets went to readers of my Twice as Tasty column in the Flathead Beacon, so thank you for supporting local journalism, as well as reading my column and blog. Twice as Tasty starter has now traveled to Canada, the United Kingdom, Australia, Slovenia, and throughout the United States, and I hope to share it with even more new sourdough bakers this year. Request your starter by the end of January to get in on the sourdough adventures.
Read more about starting with sourdough

Sourdough Cabin Bread

On January 27, 2022December 27, 2023 By Julie Laing | Twice As TastyIn Column, sourdough2 Comments

This week’s Twice as Tasty column for the Flathead Beacon wraps up Sourdough Month, which has been a resounding success. I’ve sent out more than 100 packets of sourdough starter, and there are still a few days left of the giveaway. If you’re just now learning about the giveaway, you can read about it and my starter in this blog post.

To round out the month, I’m sharing my first and still favorite sourdough bread recipe. My niece and nephew initially called it Auntie Julie’s Special Bread, because they only ate it when I visited with a loaf. It’s lost that title now that my brother-in-law bakes with sourdough starter. It may be less special, but that doesn’t make it any less delicious.
Learn to make Sourdough Cabin Bread

Sourdough Pizza Dough

On January 20, 2022December 27, 2023 By Julie Laing | Twice As TastyIn Column, sourdough1 Comment

A wise chef once said everyone should have a ball of pizza dough in their refrigerator—and I think that’s doubly true for sourdough. The recipe I share this week in my Twice as Tasty column for the Flathead Beacon has so much going for it. It’s straightforward, relatively quick (for a low-knead, long-ferment dough), and has so many uses, including one of my new favorite recipes: garlic knots.

You can make this dough with bubbly active starter that’s begging to be used, or you can make it with lackluster starter that wants to be refreshed before you attempt bread. The dough can sit in the fridge for up to 3 days and bake up beautifully; it also freezes well. All you need is some flour (I use two types for better flavor, but you can stick with just all-purpose), water (unchlorinated is best), salt, and starter.

How do you get starter? I’m giving away my personal starter to help you jump-start your sourdough adventures. The 5th Annual Sourdough Giveaway runs through January 31, 2022.
Learn to make Sourdough Pizza Dough and Sourdough Garlic Knots

Overnight Sourdough Pancakes

On January 13, 2022January 4, 2024 By Julie Laing | Twice As TastyIn Column, sourdough2 Comments

Got starter? If yes, you’re likely all set to make the recipe I share this week in my Twice as Tasty column for the Flathead Beacon. If no, get some of my starter and get in on the fun! The 5th Annual Sourdough Giveaway runs through January 31. Learn how to get free starter here.

When I was gifted my original starter in 2014, it didn’t wake up quickly, like the dehydrated starter you’ll receive from me. It had been lurking in a refrigerator until it was in full hibernation mode. It lacked the rising power necessary for a loaf of bread. As I cared for it, the starter became stronger and bubbled more quickly. In the process, I removed weaker starter that wouldn’t power a loaf of bread but could be turned into delicious pancakes.
Learn to make Overnight Sourdough Pancakes and Sourdough–Yogurt Pancakes

5th Annual Sourdough Giveaway

On January 6, 2022December 27, 2023 By Julie Laing | Twice As TastyIn Column, sourdough3 Comments

It’s January, which means Sourdough Month here on Twice as Tasty—and the 5th Annual Sourdough Giveaway! It’s hard to believe that I’ve been sending my sourdough starter out into the world for so many years. I’ve been committed to sharing my starter every January since I started the blog, with additional packets distributed during the extended giveaway last year and occasional random requests throughout each year. Twice as Tasty starter has now traveled to Canada, the United Kingdom, Australia, Slovenia, and throughout the United States.

This year, I’m excited to share sourdough starter across the world but also closer to home. I’m offering my starter and will be sharing sourdough recipes all month through my Twice as Tasty column for the Flathead Beacon, as well as here on the blog. Request your starter by January 31 to get in on the sourdough adventures.
Read more about starting with sourdough