(Makes 2 large, rustic loaves)

This is my no-nonsense, low-drama sourdough method. No babysitting. No stretch-and-fold marathons. Just good bread, made on your schedule. If your mixer can handle it, let her work — and go live your life. (All combined in one mixing bowl, slowly add ingredients and let your mixer do the work.)

Ingredients

• 3 cups warm water

• 1¼ cups active sourdough starter (bubbly and ready)

• 9 to 10 cups bread flour

(start with 9, add more if needed — dough should be stiff but workable)

• 1½ to 2 tablespoons salt (to taste)

Instructions

1. Mix It

Add the water and sourdough starter to your stand mixer bowl and give it a quick stir to combine.

Add flour and salt all at once.

Let the stand mixer do its thing on low to medium speed until a thick, stiff dough forms and pulls away from the sides of the bowl.

👉 This is not a soft dough — it should look strong and slightly rugged.

2. Bulk Ferment (The Forget It Part)

Cover the bowl loosely with a lid or towel.

Let the dough rise at room temperature for about 10–12 hours, or until doubled in size.

(This is perfect overnight or during a long workday.)

3. Shape & Cold Proof

Turn the dough out onto a lightly floured surface.

Divide into two equal portions and shape into rounds or batards.

Place into floured proofing baskets or bowls.

Cover and refrigerate for at least 6 hours — or up to 3 days.

(This is where flavor really develops.)

4. Bake

Preheat your Dutch oven at 500°F for at least 30 minutes.

Carefully transfer dough to parchment, score the top, and place into the hot Dutch oven.

• Bake covered at 450°F for 20 minutes

• Uncover, reduce heat to 400°F

• Bake 20–28 minutes, until deeply golden and crackly

Cool completely before slicing — if you can wait 😉

Swiss Mistress Notes

• This dough likes a mixer — no guilt, no shame.

• Longer fridge time = deeper sourdough flavor.

• If your kitchen runs warm, lean toward the lower end of bulk time.

• This bread gets even better the next day (trust me).

👩🏼‍🍳🍕 Swiss Mistress Sourdough Discard Pizza Dough

This easy pizza dough is the perfect way to use up sourdough discard. It comes together quickly, has great flavor, and makes a reliable, weeknight-friendly crust.

Ingredients

• 1 cup sourdough discard

• 2 cups all-purpose flour

• ½ cup water

• 1 teaspoon salt

• 2 tablespoons oil (olive or neutral)

Instructions

1. In a large bowl, combine sourdough discard, flour, water, salt, and oil. Mix until a soft dough forms.

2. Turn the dough out onto a lightly floured surface and knead briefly until smooth.

3. Place the dough back into the bowl, cover, and let rise at room temperature for about 2 hours, or until slightly puffy.

4. Preheat the oven to 425°F.

5. Shape the dough into your desired pizza crust and transfer to a baking sheet or pizza stone.

6. Add sauce and toppings as desired.

7. Bake for 20–25 minutes, or until the crust is golden and cooked through.

Swiss Mistress Tip

• For a crispier crust, pre-bake the dough for 5–7 minutes before adding toppings.

• This dough also works great for flatbreads or personal-size pizzas.

Makes 1 rustic loaf

Ingredients

Base Dough:

• 1½ cups warm water

• ⅝ cup active sourdough starter

(just shy of ⅔ cup — or use a heaping ½ cup)

• 4½–5 cups bread flour

• ¾–1 tbsp salt

Add-Ins (for the whole loaf):

• 1–1½ cups shredded sharp cheddar

• 1–2 fresh jalapeños, diced

(keep seeds for more heat)

• Optional flavor boosts:

• 1 tbsp honey

• ¼–½ tsp garlic powder

• Extra cheese + jalapeño slices for topping

Instructions (Same Flow, Just Smaller)

1. Mix

1. Stir water + starter in mixer bowl.

2. Add flour + salt.

3. Knead with mixer until dough is stiff, cohesive, and pulls from the bowl sides.

2. Bulk Ferment — The Forget-It Step

Cover and rest at room temp 10–12 hours, until doubled and airy.

3. Fill & Shape

1. Turn dough out, flatten gently into a rectangle.

2. Sprinkle cheddar + jalapeños over the surface.

3. Roll up to trap fillings → shape into loaf.

4. Cold Proof

Place in floured banneton/bowl.

Refrigerate 6 hours to 3 days.

5. Bake

1. Preheat Dutch oven at 500°F for 30 min

2. Score dough, place on parchment.

3. Bake:

• 450°F covered — 20 min

• 400°F uncovered — 20–28 min

Cool before slicing… or tear into it warm like an animal. No judgment.

  A small-batch indulgence for your unfed, untamed culture

Soft, tender, and lightly spiced, these Swiss Mistress™ Strawberry Muffins are the perfect way to transform leftover sourdough discard into something irresistibly indulgent. Naturally tangy, gently sweet, and studded with juicy strawberries — this is what disciplined fermentation becomes when it misbehaves just enough.

Chocolate chip may be classic… but strawberries are temptation.

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⏱ Time

Prep: 10 minutes

Bake: 20 minutes

Total: 30 minutes

Yield: 12 muffins

Course: Breakfast · Snack · Brunch

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🧺 Ingredients

• ½ cup sourdough discard (unfed or leftover, room temperature)

• 1 large egg

• 4 tablespoons butter, melted and slightly cooled

• ¼ cup milk

• ½ cup granulated sugar

• 1 cup all-purpose flour (unbleached preferred)

• ¾ teaspoon cinnamon

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ⅛ teaspoon ground nutmeg

• ⅓ cup diced fresh strawberries

(Pat dry to avoid excess moisture)

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🔥 Instructions

1. Preheat oven to 350°F (175°C).

Line a 12-cup muffin tin with liners or silicone cups.

2. In a large bowl (or stand mixer), combine:

sourdough discard, egg, melted butter, milk, and sugar.

Mix until smooth and fully blended.

3. In a separate bowl, whisk together:

flour, cinnamon, baking soda, salt, and nutmeg.

4. Gently add the dry ingredients to the wet mixture.

Mix just until combined — about 30 seconds.

Do not overmix. Swiss Mistress™ demands restraint.

5. Fold in the diced strawberries using a rubber spatula until evenly distributed.

6. Divide batter evenly among muffin cups, filling each ½ to ¾ full.

7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool slightly… or don’t.

Swiss Mistress™ never judged warm muffins.

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📝 Swiss Mistress™ Notes

• Fresh strawberries work best. Frozen may release too much liquid.

• These muffins are lightly sweet — intentional, elegant, and perfect with coffee.

• For a richer bite, sprinkle coarse sugar on top before baking.

 🍌 Swiss Mistress™ Sourdough Banana Bread

Moist, tender, lightly tangy, and unapologetically comforting

Makes: 1 standard loaf

Oven: 350°F

Pan: 9 × 5 loaf pan

🛒 Ingredients

Wet Ingredients

• ½ cup (1 stick) unsalted butter, melted

• 1 cup brown sugar (dark preferred, light works)

• 2 large eggs, room temperature

• 3 very ripe bananas, mashed

• 3 tablespoons sour cream

• 1 teaspoon vanilla extract

• ½ cup sourdough starter discard (unfed or active)

Dry Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

Optional Add-Ins (very Swiss Mistress approved)

• ½ cup chopped walnuts or pecans

• ½ cup chocolate chips

👩‍🍳 Instructions

1. Preheat & Prep

Preheat oven to 350°F. Grease a loaf pan or line with parchment paper.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Mash Bananas

Mash bananas until mostly smooth (a few small lumps are perfect).

4. Mix Wet Ingredients

In a large bowl, stir melted butter and brown sugar until combined.

Add eggs, sourdough discard, sour cream, vanilla, and mashed bananas. Mix until smooth.

5. Combine

Add dry ingredients to wet ingredients. Stir gently just until combined.

Fold in nuts or chocolate chips if using.

6. Bake

Pour batter into prepared pan.

Bake 50–60 minutes, checking at 50 minutes.

A toothpick should come out clean or with a few moist crumbs.

7. Cool

Cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.

✨ Swiss Mistress Notes

• Overripe bananas = better bread

• Do not overmix (this keeps it tender)

• This bread is even better the next day

• Freezes beautifully — slice first, then freeze

 Soft, golden, and full of those classic nooks and crannies, these Swiss Mistress™ English Muffins are the perfect way to put your discard to work. Naturally flavorful, lightly tangy, and made entirely by hand—no mixer, no fuss, just beautiful results.

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🌾 Ingredients (Cups & Spoons Only)

• ½ cup sourdough discard (unfed or leftover)

• 1⅓ cups warm milk (warm, not hot)

• 2 tablespoons sugar

• 1 tablespoon instant yeast

• 3 tablespoons melted butter

• 1½ teaspoons salt

• 3½ to 4 cups all-purpose flour

(start with 3½ cups and add more as needed)

• Cornmeal or semolina, for dusting

🥣 Instructions

1. Wake the Dough

In a large bowl, stir together:

• sourdough discard

• warm milk

• sugar

• yeast

Let sit for 5–10 minutes, until slightly bubbly and fragrant.

2. Build the Dough

Stir in:

• melted butter

• salt

• 3½ cups flour

Mix with a spoon until a soft, sticky dough forms.

Add more flour 1–2 tablespoons at a time if the dough is overly wet.

It should be tacky but scoopable—not stiff.

3. First Rise

Cover the bowl and let rise in a warm place for about 1 hour, or until doubled in size.

4. Shape the Muffins

• Generously dust a baking sheet with cornmeal or semolina.

• Use a ¼-cup scoop or measuring cup to portion the dough.

• Gently drop each portion into the cornmeal, flip to coat both sides, and lightly shape into rounds.

• Place muffins about 2 inches apart.

5. Second Rise

Cover loosely and let rise again for 45–60 minutes, until puffy.

(Optional Swiss Mistress™ slow ferment: cover and refrigerate overnight for deeper flavor.)

6. Cook + Finish

• Heat a skillet over medium-low heat.

• Cook muffins 3–4 minutes per side, until golden brown.

• Transfer to a 350°F oven and bake 5–7 minutes, until cooked through.

Cool completely.

✨ Swiss Mistress™ Tips

• Always split with a fork, never a knife—this reveals the signature crags.

• Toast before serving for maximum texture.

• Perfect with butter, honey, jam, or breakfast sandwiches.

• Freeze beautifully once cooled.

 Light, fluffy, perfectly sweet—with just a whisper of tang

I’m all about sneaking sourdough discard into everything I can. It adds incredible moisture, keeps crumbs tender, and makes sure nothing from my starter ever goes to waste. These Sourdough Vanilla Cupcakes are light, fluffy, and celebration-ready—perfect for birthdays, holidays, or a “just because” treat.

This recipe makes 24 cupcakes or two 8-inch round cakes.

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🧁 Ingredients – Cupcakes

• ½ cup unsalted butter, softened

• 1½ cups granulated sugar

• ¼ cup neutral oil (avocado or vegetable)

• 1 cup sourdough discard (100% hydration, unfed or fresh)

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

Dry Ingredients

• 2½ cups all-purpose flour

• 2 tablespoons cornstarch

• 2 teaspoons baking powder

• ½ teaspoon salt

Liquid

• 1 cup buttermilk (see substitutes below)

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🧁 Instructions – Cupcakes

1. Preheat oven to 350℉ and line two cupcake pans with liners.

2. In a stand mixer (or large bowl with hand mixer), cream butter, sugar, and oil until pale, light, and fluffy—about 3 minutes.

3. Scrape down the bowl and add the sourdough discard, mixing until fully incorporated.

4. Add eggs one at a time, mixing well after each addition. Add vanilla and mix to combine.

5. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

6. Add half of the dry ingredients to the wet mixture. Stop using the mixer—switch to a spatula and gently fold until just combined.

7. Add ½ cup buttermilk, folding gently.

8. Add remaining dry ingredients, fold gently, then add remaining ½ cup buttermilk. Stir just until the batter comes together. Do not overmix.

9. Fill cupcake liners ¾ full, dividing batter evenly.

10. Bake for 18 minutes, or until a toothpick comes out with a few moist crumbs or clean.

11. Cool completely before frosting.

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🤍 Swiss Mistress Vanilla Buttercream

Ingredients

• 1½ cups unsalted butter, softened

• 4½–5 cups powdered sugar

• 1 tablespoon vanilla extract

• ¼ teaspoon salt

• 3–5 tablespoons heavy cream (or milk)

Instructions

1. Whip butter with a hand mixer until pale and fluffy.

2. Add powdered sugar, vanilla, salt, and most of the cream.

3. Beat on medium-high until light and airy. Add remaining cream as needed for desired consistency.

4. Continue whipping 5–7 minutes until silky smooth.

5. Pipe generously onto cooled cupcakes.

Makes enough frosting for 24 cupcakes.

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🥛 Buttermilk Substitute Options (1 cup total)

If you don’t have buttermilk, use one of these easy swaps:

• Milk + Vinegar or Lemon Juice

• 1 cup milk + 1 tablespoon vinegar or lemon juice

• Let sit 5 minutes before using

• Milk + Sour Cream or Greek Yogurt

• ¾ cup milk + ¼ cup sour cream or plain Greek yogurt

• Milk + Cream of Tartar

• 1 cup milk + 1¾ teaspoons cream of tartar

• Dairy-Free Option

• 1 cup almond or oat milk + 1 tablespoon vinegar or lemon juice

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✨ Notes from the Swiss Mistress Kitchen

• Sourdough Discard:

You can use fresh or unfed discard. For a mild flavor, use discard less than a week old. Older discard will add more tang.

• Cake Option:

This recipe also makes two 8-inch round cakes. Bake at 350℉ for 30–35 minutes.

• Buttercream Flavor Twist:

Swap 1 teaspoon almond extract for 1 teaspoon vanilla for a soft almond-vanilla bakery flavor.

• No Heavy Cream?

Milk works just fine—start with 2 tablespoons and add slowly.