This generic sourdough starter recipe works with any grain flour, except oats. Use it to make an active, rich-tasting starter that can be incorporated into any sourdough bread recipe, gluten-free or glutenous.

Instructions include "Putting the starter to sleep", "Feeding" the starter, and "Waking up" the starter.

Yield: About 1 quart ready-to-use sourdough starter.

Time to make: 10 minutes per day for 10 days

Tools needed: 1 Qt or larger glass, plastic or stainless steel container with lid. Measuring spoons and cups. Stirring spoon. Zip-lock bag.

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.

This very tart sourdough Pullman loaf gets its hue from the use of purple haze sourdough starter. Made with whole-grain brown rice, oat flour and coarse buckwheat meal, the bread is a pleasure to taste, a delight to chew, and a star sandwich performer.

Yield: one, 18-ounce Pullman loaf.

Time to make: 20 minutes active. 6 - 12 hours proof (depending on temperature). 90 minutes baking.

Sweet-sour, moist and dense, and packed with fruit and pecans, this naturally-fermented sandwich loaf is a treat. Enjoy it unadorned, toasted and smeared with sweet creamery butter, or with PB&J - it's always a winner.

Yield: One, 20-ounce sandwich loaf

Time to make: 45 minutes prep time. 5 - 8 hours proof time. 1 1/2 hour bake time.

These cookies use teff flour for earthy flavor, molasses for tasty "bigness" and unique spices for subtle but distinctive "Tongue tingle".  

Yield:  Approximately ten, one-ounce cookies..
Time to make: 45 minutes active.  17 minutes oven dwell..
Tools needed:  Spice grinder or mortar and pestle. Whisk. Power mixer. Spatula. 2 medium bowls. One large, shallow bowl. Sheet pan or cookie pan. Baker's parchment. Measuring cups and spoons, or scale. 

Don't try to slip those over-ripe bananas into the kids' cereal or slurp them down as daiquiris; turn them into delicious breakfast muffins.
 4 muffins or 1 small quick bread. Recipe may be easily doubled.
Time to make: 20 minutes prep; 25 - 35 minutes oven dwell.

Mild, mellow, slightly sweet crepes that you can pull together in half an hour. Excellent wrapped around tropical fruits, like bananas, papaya, mangos and pineapple, these crepes reveal a 9 Grain flour in its best light.

Yield: 6 to 10 crepes, depending on size
Time to make: 30 minutes.

These zesty, crunchy but tender rye-flavored crackers are an easy treat; quick to make and the perfect companion to cheeses and paté.

Yield: About a dozen, 2 inch X 2 inch crackers.

Time to make: 30 minutes prep time; 7 minutes oven dwell

Tools needed: Large bowl. Work surface. Plastic wrap. Bench knife or spatula. Sharp knife. Pizza stone or steel, sheet pan or cookie pan. “Peel”, or thin sheet of cardboard.

A classic treat in Scandinavia, this 9 Grain Flours version ups the spice profile while paying accurate homage to the original. Traditionally served with chopped boiled eggs, Karelian pies are an any-time-of-the-day food. They keep well under refrigeration too, and can be readily warmed in a microwave.

Yield: About 6, three-ounce pies.

Time to make: About 1 hour.

A sharp, efficient and unusually-hued sourdough starter, easy to make, store and use.

Yield: Approximately 1 pint of sourdough starter.

Time to make: 10 minutes per day for 7 days.

Equipment needed: Glass, plastic or stainless steel container with lid. Silicone spatula or stainless steel spoon to stir. Measuring cups and spoons.