Our Recipes
Sourdough French Toast
Ingredients:
1 Loaf of Fiddler’s Farm Sourdough Bread (We love our Original, Cinnamon Raisin Swirl, or Lemon Blueberry for this recipe!)
1/2 Cup Heavy Cream
1/2 Cup Whole Milk
1/3 Cup Sourdough Discard (*optional)
1 tsp Vanilla Extract
6 Eggs
2 TBSP Maple Syrup/Honey (or Brown Sugar)
1 1/2 TBSP Ground Cinnamon
A pinch of Sea Salt
Directions:
Pre-slice your sourdough bread to your desired thickness.
Preheat your griddle (we prefer a cast iron) on medium heat and add a dollop of butter to the pan as it preheats.
In a large mixing bowl, combine the heavy cream, whole milk, sourdough discard (if using), vanilla extract, eggs, maple syrup (or brown sugar), ground cinnamon, and sea salt. Stir until completely combined.
Dip each individual slice of sourdough bread into the mixture, ensuring it is fully coated, and place directly onto your preheated griddle.
Cook each side for 2-4 minutes, depending on your pan type and heat setting. Remove each piece from the pan once both sides are a medium golden brown.
Add your favorite toppings and enjoy!
This recipe makes the most delicious French toast from one loaf of Fiddler's Farm sourdough bread. Perfect for breakfast or brunch with family and friends!
Yield:
1 loaf of Fiddler’s Farm sourdough bread.
Freezing Tip:
You can freeze these for up to 3 months!
Sourdough Pancakes
Ingredients:
1 1/2 Cup All-Purpose Flour
1 tsp Cinnamon (Optional)
1 tsp Baking Soda
Pinch of Sea Salt
1 Cup Whole Milk
1 Cup Sourdough Discard
1/4 Cup Melted Butter
1/3 Cup Buttermilk (or substitute with Yogurt)
2 TBSP Maple Syrup or Honey (or substitute with Brown Sugar)
1 tsp Vanilla Extract
1 Egg
Directions:
Whisk together the all-purpose flour, cinnamon (if using), and sea salt. Set aside.
In a separate bowl, combine the milk, buttermilk, melted butter, maple syrup or honey, vanilla extract, and egg. Mix until well combined.
Add the dry ingredients to the wet ingredients and mix until fully blended.
If needed, adjust the batter thickness by adding 1-2TBSP at a time of additional whole milk.
Stir in the baking soda until well incorporated.
Allow the batter to rest for 10 minutes.
Preheat a cast iron griddle on medium heat with a dollop of butter.
Cook the pancakes until golden brown on each side.
Serve with your favorite toppings and enjoy! The possibilities are endless—add chocolate chips, berries, bananas, and more!
Yield:
Approximately 10-12 pancakes.
Freezing Tip:
You can freeze these pancakes for up to 3 months!
Pumpkin Coffee Cake
Cake Ingredients
½ cup browned butter
1 cup brown sugar
2 eggs
1 cup pumpkin purée
½ cup sourdough starter
Substitute with ½ cup buttermilk if sourdough starter is not available
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon pumpkin spice
Use 2 teaspoons for a spicier flavor
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Streusel Ingredients
1½ cups brown sugar
1 cup all-purpose flour
½ cup (1 stick) butter, softened
2 teaspoons ground cinnamon
Icing Ingredients:
🍁 Maple Glaze
Ingredients:
150 grams (1¼ cups) powdered sugar
1 tablespoon maple syrup
1–2 tablespoons whole milk (add gradually to reach desired consistency)
Instructions:
In a small bowl, whisk together the powdered sugar and maple syrup. Slowly add the milk, a little at a time, until the glaze reaches your preferred thickness. Drizzle over the warm cake.
🍁 Maple Cream Cheese Frosting
Ingredients:
½ cup cream cheese, room temperature
¼ cup butter, room temperature
2 cups powdered sugar
2 teaspoons maple syrup
1 teaspoon vanilla extract (optional)
1–2 tablespoons whole milk (for desired consistency)
Instructions:
In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, maple syrup, and vanilla extract, mixing until well combined. Gradually add milk until the frosting reaches your desired consistency. Drizzle or spread over the warm cake.
Directions
Brown the Butter
In a small saucepan over medium heat, brown the butter until it turns golden and develops a nutty aroma. Remove from heat and allow it to cool slightly.Preheat the Oven
Preheat your oven to 350°F (175°C).Cream Butter and Sugar
In the bowl of a stand mixer, combine the browned butter and sugar. Cream together on medium speed for 4–5 minutes, until light and fluffy.Add Wet Ingredients
Add the eggs, vanilla extract, pumpkin purée, and sourdough starter (or buttermilk) to the mixer. Mix until fully combined, scraping down the sides of the bowl as needed.Mix the Dry Ingredients
In a separate bowl, whisk together the flour, salt, pumpkin spice, baking soda, and baking powder.Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.Prepare the Streusel
In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the softened butter and use your hands to work it in until the mixture forms a crumbly streusel topping.Assemble the Cake
Grease a 9x9-inch baking pan with butter. Pour in half of the cake batter and spread evenly. Sprinkle half of the streusel over the batter. Pour in the remaining batter, then top with the remaining streusel.Bake
Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or the internal temperature reaches 200–210°F (93–99°C). *Bake times may vary based on oven efficiency.Cool and Serve
Allow the cake to cool for at least 30 minutes. Drizzle with your favorite icing, and enjoy warm!
Tips:
You can simplify the layering by pouring all of the cake batter into the baking dish and topping it with the streusel—no need to create a middle layer if you prefer.
A larger baking dish (such as a 9x13-inch pan) can be used. If you go this route, start checking for doneness at 20–25 minutes, as the baking time will be shorter. Add time in 10-minute increments as needed until fully baked.
Note: Baking times may vary depending on your oven's accuracy and efficiency, so keep an eye on the cake toward the end of baking.