Hey Reader!

Winter feels like it’s been going on forever here in Canada.

I’m officially over it. I’m ready for warmer mornings, open windows, and baking without three layers on. We’re getting there… slowly.

Two weeks ago I had a huge number of people reach out about the pistachio brioche bee sting I shared. I wasn’t expecting that many messages, and honestly I just didn’t have time to properly write it out for this week.

It deserves its own spotlight.

I’ll do my best to include the full recipe in next week’s newsletter.

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“Best waffles I’ve ever tasted.”

That’s the message I got this week from Kassie, along with a photo of a beautifully golden waffle topped with yogurt and maple syrup, with fresh kiwi on the side.

Honestly… that made my day!

These sourdough discard waffles have been a staple in our house for years. Crispy on the outside. Light and fluffy inside. Deep flavour from fully fermented flour. And they freeze beautifully, which means future-you will be very happy.

If you’ve got discard in the fridge and want something that feels a little special but is actually very simple, this is a great place to start.

Shoutout to Kassie for the kind words and the beautiful bake.

👉 Make the Sourdough Discard Waffles

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Cheesy Sourdough Pull-Apart Bread 🧀

I added this one to the blog and honestly… it might be one of the most fun things you can do with an extra loaf.

Take a crusty sourdough boule. Slice it into a diamond pattern. Stuff it with garlic butter, cheese, herbs, and bacon if you want. Bake until golden and bubbling. It’s melty. Crispy. Garlicky. Completely addictive.

This started as a way to use up leftover test loaves. Now I almost make bread just so I have leftovers to turn into this.

It’s perfect for:

• Pizza night
• Game day
• Casual dinner with friends
• Or just because you want comfort food

Homemade sourdough makes it even better, but a good bakery loaf works too. If you’ve got extra bread sitting on the counter, this is your sign.

👉 Make the Cheesy Pull Apart Bread

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Sourdough Discard Crackers (A Go-To Snack)

If you bake sourdough, you eventually end up with discard. And while you can plan your feeds to reduce it, sometimes it just piles up. These crackers are one of the easiest, most practical ways to use it.

They’re crispy, slightly tangy, and incredibly versatile. Great with cheese, dips, hummus, or even something sweet like peanut butter and jam. They keep well, travel well, and make an easy homemade snack you can feel good about.

You can keep them simple or get creative. Add herbs. Add spices. Add cheese. Switch up the flour. The base formula is flexible. They’re also a great entry point if you’re newer to sourdough. No shaping. No stress. Just mix, roll, bake.

If you’ve got discard in the fridge, this is your sign.

👉 Make the Sourdough Discard Crackers

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If You Loved Einkorn, Try Rye 🌾

The einkorn recipe I posted recently has been getting a ton of attention. It’s honestly so cool to see more and more people baking with whole grains. I’m not a whole-grain purist. But whole grains are absolutely some of my favourite breads to make and eat.

And rye… I love working with rye.

Rye behaves differently from wheat. It’s stickier. Less elastic. It doesn’t give you the same open crumb drama. But what it does give you is depth. Moisture. Complexity. A loaf that stays fresh for days.

If you enjoyed the einkorn recipe and want to push yourself a little further, my sourdough rye bread is the next step. It’s a bit more technical. A bit less forgiving. But it’s incredible when you get it right.

It’s one of the grains I’ve spent the most time studying, baking, teaching, and obsessing over. If you’re ready to level up your whole grain game, this is the one.

👉 Bake the Sourdough Rye Bread

Happy Baking,

MJD

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