A classic treat, an easy bake. Among the most rewarding of anyone's cooking experiences, oatmeal-raisin cookies are today all too often ignored. This recipe emphasizes substitutions and tasty work-arounds with delightful end results.

Yield: About 10, two-ounce cookies

Time to make: 30 minutes active, 25 - 35 minutes oven dwell.

Tools needed: 2 medium bowls. Hand mixer, or a sturdy spoon. Wire whisk. Cookie sheet or sheet pan. Bakers parchment. Measuring cups and spoons or kitchen scale.

Standing at a crossroads between late-day dessert and breakfast sustenance, these biscuits are among the most fragrant treats you can bake, with an enticing aroma that seems to spread through walls. Case in point: When we baked them in our New Jersey shop, the dance studio next door would almost empty as salivating 'Tweens transferred themselves to our front door, asking, "Are they ready? Can we buy some?"

Yield: About 6, three-ounce biscuits

Time to make: 15 minutes active; 15 minutes oven dwell

This delicious cake shows the merits of tasting raw flour. The slightly nutty flavor of raw oats points to an almond flavored frosting, which is offset nicely by tart apricot purée. The airy crumb of this classic sponge cake provides a surprisingly rich flavor. 

Note: Ingredients may be doubled for a 9 inch diameter cake.

Yield:  one, 6-inch circular cake, eight servings.
Time to make:  45 minutes active. 25 minutes oven dwell.

The 9 Grains strategy pairs the unique flavor of oats with tart, sugar-sprinkled and coconut-flavored blueberries to make an exceptional tart. Use end-of-the-season market berries, or South American imports. Both will shine on this light, puff-pastry crust.

Yield:  Twelve, mini-cupcake-size one-bite pies, or five, 4-inch tarts.
Time to make: 30 minutes active, overnight dough refrigeration, 25 minutes oven dwell.

This rice and quinoa based pre-dough is used in most sourdough bread recipes on this site. Making it is a simple process: mix dry and wet ingredients and allow time for fermentation. Pre-dough is a key ingredient for improving rise, flavor and performance in savory (and some sweet) baked goods.

Sometimes described as a way to dispose of extra sourdough starter, these English Muffins are far too sophisticated to be thus diminished. They're infused with tartness - which you can control, see instructions below - and tenderized by the biology of natural leavens. Most importantly, they're chock-a-block with nooks and crannies, and they taste exceptional!

Yield: Six, 2-ounce English Muffins.

This home-made take on the French classic will likely not be as pretty as the ones purchased from a Parisian bakery (mine are always too pudgy), but it's a lot more accessible. Made using One-Shot Sourdough and a blend of the 9 Grains Flours, this baguette is not only gluten-free, but subtly tart, tender in the crumb, and crunchy in the crust.

Yield: One 16-ounce baguette

Untraditional in every sense, this sourdough flatbread is a tasty delight: smoky, tart, spicy and cheesy with sweet notes. With a teff sourdough starter, a dough spiced with abundant black pepper, and a topping of cheddar cheese, bacon, and pear juice, (among other ingredients) it references multiple countries of origin and gratifies in unexpected ways. This recipe will yield two, 12-inch flatbreads or one, 20-inch one.

Tasty yet light, this whole-grain pan bread stars in both a plain version and a cinnamon-raisin adaptation. Built on a base of millet sourdough leaven, then tweaked with steps that improve dough strength and correct for millet's occasional bitterness, this could easily become your standard family bread, particularly since you can switch from one version to the next.

Yield: One 1 pound 10 ounce loaf bread 

This take on the Lenten classic adapts a King Arthur Flour recipe, changing it to gluten-free with flavors unlocked by a sourdough starter. Although the recipe calls for millet sourdough starter, you could also use brown rice or quinoa. The flavors will be slightly different but still very good.

Yield: a dozen 1 1/2 ounce buns.

Time to make: 45 minutes mixing and prep; 3 1/2 hours proof; 20 minutes oven dwell