Spring Baking From Scratch!

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Recipes:
Sourdough Graham Crackers:
https://littlespoonfarm.com/sourdough...

Sourdough Cheese Crackers:
2 cups flour
1 tsp salt
1 tsp garlic powder
8 tablespoons butter, cut into small chunks
16 oz cheddar cheese, shredded
1/2 cup sourdough starter
Add all ingredients and 2 tablespoons water food processor and pulse until it turns into crumbs. Add more water as needed until it turns intoa dough. Flatten the dough into a disc and refrigerate overnight (or at least 8 hours).
Divide the dough into four pieces. Roll each quarter as thin as possible. Cut the dough with mini cookie cutters, and place on parchment lined sheet. Poke 1-2 holes in each cracker with a toothpick, then place in freezer to chill for 5-10 mins.
Baked at 325 for 15ish minutes (depending on the thickness of your dough) or until puffy and golden brown.

Sourdough Artisan Bread :
500 grams flour
350 grams warm water
50 grams sourdough starter
2 tablespoons avocado oil
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 30-60 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 5 mins.

White cake (leaving the regular version because I need to keep tweaking the sourdough one):
Beat 4 eggs until light and fluffy.
Add 1/2 tsp salt, 3 tsp vanilla extract, and 2 cups sugar. Set aside.
In a medium sauce pan, add 2 tablespoons butter and 1 cup milk. Barely bring to a boil, then remove from heat and add 2 cups flour and 2 teaspoons baking powder sifted together. Beat in egg mixture and pour into a 9x13 pan. Bake at 350 for 20-25 mins or until toothpick comes out clean.
For the
1 cup raw honey
1/3 cup sourdough starter
1/2 tsp salt
2 tsp vanilla
Add 2 tablespoons butter to 1 cup milk and barely bring to a boil.
For the glaze/icing:
Melt 1/2 cup sugar until a dark brown (being careful not to burn it). Add 2 tablespoons water and 1/2 cup butter until melted. Mix in 2 cups icing sugar, 2 tsp vanilla, and 2-3 tablespoons milk. Mix well until no more lumps appear, then brush over warm cake.



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