#Breakfast

1. Combine starter, water and 3 cups (362 g) of flour. Beat vigorously.
2. Cover and let rest @ room temperature for 4 hours. Refridgerate overnight, for about 12 hours.
3. Add remaining 2 cups (241 g) of flour, and salt. Knead to form a smooth dough.
4. Allow dough to rise in covered bowl until light and airy. May take up to 5 hours. Gently deflate once an hour and stretch and fold edges to centre to see how it is progressing.
5. Divide dough in half.
6. Shape into 2 round or oval loaves. Place on parchment-lined baking sheets. Let rise until very puffy (2-4 hours).
7. Heat oven to 425 F. Spray loaves with lukewarm water. Slash loaves.
8. Bake bread for 25-30 minutes until deep golden brown.

1. In a lrage mixing bowl, whisk eggs, milk, water, and salt together. Gradually whisk in flour using sifter. Add melted butter and whisk.
2. Lightly oil frying pan over medium heat. Pour approx. 1/4 cup of batter on pan, tilting wih a circular motion to coat surface evenly.
3. Cook crepe until bottom is light brown. Loosen wih spatula and flip. Cook until other side is done. Serve hot.

1. In a small bowl combine cinnamon, nutmeg, and sugar. Set aside.
2. Whisk together eggs, milk, and vanilla. Add cinnamon mixture. Pour into a shallow container.
3. Dip bread in egg mixture and fry on non-stick griddle. Flip to cook other side. Serve.

Makes 14-16 cupcakes.

1. Preheat oven to 350 F. Line muffin pan. In a large bowl whisk together flour, baking powder, and salt; set aside.
2. In stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Add sour cream and mix until fully combined.
3. Slowly add dry ingredients and mix until just combined; do not overmix. Scoop batter into cupcake liners, filling a little over 1/2 full. Bake 1 pan at a time @350 for 18-22 minutes or until wooden toothpick come out clean.
4. Remove from oven and allow a couple minutes to cool before transferring to wire rack.

Makes 7-8 pancakes

1. Mix flour, oats, salt, baking powder and cinnamon together in a large bowl. In a medium bowl whisk together egg and milk. Add brown sugar and yogurt and whisk. Add vanilla.
2. Make well in dry ingredients and pour wet ingredients in. Stir until just combined.
3. (optional) Add add-ins but don’t overmix.
4. Drop 1/4 cupfuls of batter on griddle, cook until edges look dry and bubbles form. Flip and cook through (~2 min)

Each batch makes about 6 big pancakes.

1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about \( \frac{1}{4} \) cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dolar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.