The Best Sourdough Dessert Recipes: Unique & Delicious Ways to Use Your Starter

Sourdough isn’t just for bread—it’s a fantastic ingredient for desserts, too. Its tangy depth of flavor, natural fermentation benefits, and ability to create rich textures make it a secret weapon in baking. Whether you’re a seasoned sourdough baker or just starting out, incorporating sourdough into desserts can take your treats to a whole new level.

In this article, we’ll explore the best sourdough dessert recipes, why they’re worth making, and how to avoid common mistakes. You’ll also learn about the health benefits of sourdough and get expert tips for baking with it. From gooey brownies to tender cookies, let’s dive into the world of sourdough desserts!

Looking for more healthy dessert options? Check out these Healthy Chocolate Chip Oatmeal Bars, a perfect balance of sweetness and nutrition!

Introduction to Sourdough Desserts

Why Use Sourdough in Desserts?

Sourdough is often associated with rustic artisan bread, but it’s also an incredible addition to desserts. Here’s why:

• Flavor Enhancement: The natural tang of sourdough adds a subtle complexity to sweets.
• Better Texture: Fermentation helps create moist, tender, and chewy baked goods.
• Health Benefits: Sourdough is easier to digest and has a lower glycemic index compared to conventional flour.
• Minimizing Waste: If you maintain a sourdough starter, using discard in desserts is a great way to reduce waste.

Benefits of Sourdough in Baked Goods

Sourdough fermentation does more than just make desserts delicious. Here’s how it improves baked goods:

Benefit	How It Helps in Baking
Natural Leavening	Adds a slight lift to cakes, cookies, and muffins
Enhances Moisture	Creates soft and tender baked goods
Subtle Tangy Flavor	Adds depth to traditional dessert flavors
Improved Digestibility	Breaks down gluten and phytic acid for easier digestion

Ready to start baking? Let’s move on to how sourdough enhances different dessert recipes.

Craving cookies? Discover these Raspberry Sugar Cookies, a simple and delicious treat that pairs well with sourdough baking.

How Sourdough Enhances Dessert Recipes

Sourdough does more than just improve bread—it also brings a unique twist to desserts. Whether you’re making cakes, cookies, or pastries, sourdough adds depth and complexity to the flavor while also influencing texture. Here’s how it works.

Unique Flavor Profile of Sourdough in Desserts

Sourdough introduces a mild tangy note that complements the sweetness of desserts. Depending on the fermentation time and ingredients used, sourdough can enhance flavors in different ways:

• Balanced Sweetness: The slight acidity of sourdough helps balance overly sweet desserts, preventing them from being cloying.
• Rich & Deep Taste: Longer fermentation brings out nutty, caramelized undertones that pair well with chocolate, cinnamon, and fruit-based desserts.
• Customizable Flavor: A mature sourdough starter can be adjusted based on feeding habits—regular feedings result in a milder flavor, while aged starters add a more pronounced tang.

How Sourdough Affects Dessert Texture

The fermentation process impacts the consistency and texture of baked goods. Here’s what to expect when using sourdough in different desserts:

Dessert Type	Sourdough’s Effect on Texture
Brownies & Cookies	Creates a slightly chewy texture with crisp edges
Cakes & Muffins	Makes them moist and tender with an airy crumb
Pastries & Pie Crust	Enhances flakiness, making layers more pronounced
Doughnuts & Cinnamon Rolls	Gives them a light, pillowy texture with a subtle tang

By incorporating sourdough into dessert recipes, you elevate their texture and flavor while benefiting from its natural fermentation properties. Next, let’s explore essential ingredients and tools needed to make the best sourdough desserts.

If you love chocolate desserts, you don’t want to miss this Chocolate Brownie Cookies Recipe—chewy, fudgy, and irresistible!

Essential Ingredients & Tools for Sourdough Desserts

Before diving into recipes, it’s important to have the right ingredients and tools to ensure your sourdough desserts turn out perfectly. Whether you’re making cookies, cakes, or pastries, using quality ingredients and the proper equipment can make a big difference in flavor and texture.

Choosing the Right Sourdough Starter

A healthy sourdough starter is the key to great desserts. Here’s what you need to know when selecting and maintaining one:

• Active vs. Discard:
  • An active sourdough starter (recently fed) is best for recipes that require natural leavening, like cakes or muffins.
  • Sourdough discard (unfed starter) is perfect for dense or chewy desserts like brownies, cookies, and pie crusts.
• Hydration Level:
  • A 100% hydration starter (equal parts flour and water) is most commonly used in desserts for a balanced texture.
  • Thicker starters (stiffer dough) can be used for denser desserts like shortbread or tart crusts.
• Flour Type:
  • All-purpose flour creates a mild-flavored starter, ideal for most desserts.
  • Whole wheat or rye flour results in a more robust, tangy flavor, which works well in spiced or chocolate-based desserts.

Must-Have Ingredients for Sourdough Desserts

When making sourdough desserts, a few staple ingredients will enhance texture and flavor:

Ingredient	Purpose in Desserts
Sourdough Starter	Adds natural leavening, moisture, and a mild tang
All-Purpose Flour	Provides structure for cakes, cookies, and pastries
Butter or Oil	Enhances moisture and richness
Eggs	Helps with structure, binding, and moisture
Sugar (or Honey)	Sweetens the dessert and balances sourdough’s acidity
Baking Soda/Powder	Helps with additional leavening in non-bread recipes
Dairy (Milk, Yogurt, or Cream)	Adds tenderness and richness to baked goods

Essential Baking Tools for Sourdough Desserts

Having the right tools will make working with sourdough easier and improve your baking results. Here are some must-have items:

• Digital Scale: For accurate ingredient measurements.
• Mixing Bowls: Preferably glass or stainless steel for mixing doughs and batters.
• Bench Scraper: Helps handle sticky sourdough discard and shape dough.
• Dough Whisk or Stand Mixer: Makes mixing thicker batters easier.
• Baking Pans & Sheets: Non-stick or parchment-lined for cookies, brownies, and cakes.
• Cooling Rack: Ensures even cooling to prevent soggy desserts.
• Rolling Pin: Useful for sourdough pastry dough or tart crusts.

Now that we have the basics covered, let’s explore some delicious sourdough dessert recipes you can try today!

Got extra sourdough bread? Try this Bread Pudding Recipe, a comforting dessert that can easily incorporate sourdough flavors.

Best Sourdough Dessert Recipes to Try

Sourdough brings a new dimension to classic desserts by adding depth of flavor and a unique texture. Whether you’re looking for something rich and chocolatey or soft and chewy, these sourdough dessert recipes will not disappoint.

Classic Sourdough Brownies

Why You’ll Love It: These brownies are rich, fudgy, and have a subtle tang that enhances the deep chocolate flavor.

Ingredients:

• 1/2 cup sourdough discard
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a mixing bowl, whisk together melted butter, sugar, and eggs until smooth.
3. Add sourdough discard and vanilla, mixing until well combined.
4. Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
5. Fold in chocolate chips if using.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
8. Let cool before slicing.

Tip: Refrigerate overnight for an extra fudgy texture!

Soft and Chewy Sourdough Cookies

Why You’ll Love It: These cookies have a crispy edge, a chewy center, and a slight tang from the sourdough.

Ingredients:

• 1/2 cup sourdough discard
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 1 cup chocolate chips or nuts

Instructions:

1. In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Add egg, vanilla, and sourdough discard. Mix until combined.
3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Gradually add dry ingredients to the wet mixture, mixing until just combined.
5. Fold in chocolate chips or nuts.
6. Cover and chill dough for at least 30 minutes.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
9. Bake for 10-12 minutes or until edges are golden brown.
10. Let cool on a wire rack before enjoying.

Decadent Sourdough Chocolate Cake

Why You’ll Love It: This cake is moist, fluffy, and packed with deep chocolate flavor. The sourdough gives it an incredibly soft texture.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, whisk together sourdough discard, oil, sugar, eggs, and vanilla.
3. In another bowl, sift together flour, cocoa powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients alternately with buttermilk, mixing until just combined.
5. Pour batter into the cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before frosting.

Try It With: A rich chocolate ganache or cream cheese frosting!

These classic sourdough desserts showcase just how versatile sourdough can be in baking. But if you’re looking for something even more unique, the next section will explore creative and unconventional sourdough desserts!

Looking for a unique baked treat? Don’t miss this Cottage Cheese Blueberry Bake, a flavorful dessert with a creamy texture.

Unique & Creative Sourdough Desserts

Beyond the classics, sourdough can be used to create unique and creative desserts that take traditional recipes to the next level. Whether you’re craving gooey cinnamon rolls, flaky pastries, or even doughnuts, sourdough adds an extra layer of complexity and richness.

Sourdough Cinnamon Rolls

Why You’ll Love It: Soft, fluffy, and full of cinnamon goodness, these sourdough cinnamon rolls have a slightly tangy flavor that balances the sweetness of the filling and frosting.

Ingredients:

For the Dough:

• 1/2 cup active sourdough starter
• 3/4 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 egg
• 3 cups all-purpose flour
• 1/2 tsp salt

For the Filling:

• 1/2 cup brown sugar
• 2 tbsp cinnamon
• 3 tbsp unsalted butter, softened

For the Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. In a bowl, mix warm milk, sourdough starter, melted butter, sugar, and egg.
2. Gradually add flour and salt, kneading until a soft dough forms.
3. Cover and let rise overnight at room temperature.
4. Roll out the dough into a rectangle and spread softened butter over it.
5. Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
6. Roll the dough tightly and slice into even rolls.
7. Place rolls in a greased baking dish, cover, and let them proof for 2 hours.
8. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden.
9. While the rolls cool, whisk together frosting ingredients and spread over warm rolls.

Tip: Add chopped nuts or raisins for extra texture!

Sourdough Pie Crust for Fruit Pies

Why You’ll Love It: This sourdough pie crust is buttery, flaky, and easy to work with, making it perfect for fruit pies, quiches, and tarts.

Ingredients:

• 1/2 cup sourdough discard
• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 tsp salt
• 1 tbsp sugar (for sweet pies)
• 2-3 tbsp cold water

Instructions:

1. In a bowl, mix flour, salt, and sugar.
2. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add sourdough discard and mix until the dough starts coming together.
4. If needed, add cold water, 1 tbsp at a time, until a soft dough forms.
5. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
6. Roll out on a floured surface and use for your favorite pie recipe.

Perfect For: Apple pie, berry tarts, or pumpkin pie!

Sourdough Doughnuts

Why You’ll Love It: These sourdough doughnuts are soft and airy inside with a crispy golden crust, perfect for glazing or coating in cinnamon sugar.

Ingredients:

• 1/2 cup sourdough starter (active)
• 3/4 cup whole milk, warmed
• 1/4 cup sugar
• 1 egg
• 2 tbsp butter, melted
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• Oil for frying

Instructions:

1. In a bowl, mix warm milk, sourdough starter, sugar, egg, melted butter, and vanilla.
2. Gradually add flour, salt, and cinnamon, mixing until a soft dough forms.
3. Knead for 5 minutes, then cover and let rise for 4-6 hours (or overnight in the fridge).
4. Roll out the dough and cut into doughnut shapes using a cutter or glass.
5. Let the doughnuts rest for 30 minutes while heating oil in a deep fryer or skillet.
6. Fry doughnuts in hot oil (350°F/175°C) for about 1-2 minutes per side until golden brown.
7. Drain on paper towels and coat in cinnamon sugar or glaze.

Serving Idea: Drizzle with chocolate or caramel sauce for an extra indulgent treat!

These creative sourdough desserts prove that sourdough isn’t just for bread—it can make everything from cinnamon rolls to doughnuts even more delicious.

Experimenting with fermented baking? Try this Kefir Sheet Cake Recipe, a fluffy and tangy cake that works similarly to sourdough desserts!

Gluten Sensitivity & Health Benefits of Sourdough Desserts

Sourdough is often praised for its digestive benefits and lower impact on blood sugar, making it a better alternative for some people compared to traditional baked goods. But does this apply to sourdough desserts as well? Let’s take a look at the health advantages and whether sourdough is a good choice for those with gluten sensitivity.

Is Sourdough Healthier for Digestion?

One of the biggest benefits of sourdough is its fermentation process, which makes it easier to digest than regular flour-based desserts. Here’s how:

• Breaks Down Gluten: The natural fermentation process partially breaks down gluten, making it gentler on the stomach for those with mild gluten sensitivity (though not safe for celiac disease).
• Lowers Phytic Acid Levels: Phytic acid, found in grains, can block nutrient absorption. The fermentation process reduces phytic acid, making nutrients like iron, magnesium, and zinc more bioavailable.
• Encourages Healthy Gut Bacteria: Sourdough contains prebiotics, which support gut health and digestion.

Fact: Studies suggest that long-fermented sourdough may be better tolerated than commercial bread, especially for individuals with IBS or gluten sensitivity.

Sourdough Desserts for a Healthier Alternative

Switching to sourdough-based desserts can offer nutritional and digestive benefits compared to conventional sweets. Here’s why:

Health Benefit	How Sourdough Helps
Lower Glycemic Index	Sourdough breaks down starches, leading to slower sugar absorption and fewer blood sugar spikes.
Reduced Gluten Content	Fermentation weakens gluten, making baked goods easier on digestion.
More Nutrients	Fermentation enhances nutrient availability, providing more vitamins and minerals.
Better Gut Health	Prebiotics in sourdough support a healthy gut microbiome.

Tip: If you’re looking for a healthier dessert, opt for whole wheat sourdough flour in recipes—it contains more fiber and nutrients than refined flour.

Can You Make Sourdough Desserts Gluten-Free?

Since sourdough naturally reduces gluten content, some people with mild gluten sensitivities can tolerate it better than standard flour-based desserts. However, sourdough is not gluten-free unless made with a certified gluten-free starter and flour.

For a gluten-free sourdough dessert, try:
✔️ Using gluten-free sourdough starter made with brown rice, sorghum, or buckwheat flour.
✔️ Replacing all-purpose flour with gluten-free flour blends in recipes.
✔️ Ensuring desserts ferment for a longer period to break down more starches.

Final Verdict: Should You Eat Sourdough Desserts?

✔️ Yes, if you want a more digestible and nutrient-rich alternative to regular desserts.
✔️ Yes, if you have mild gluten sensitivity but not celiac disease.
✔️ Yes, if you prefer lower sugar spikes and better gut health.
❌ No, if you need a completely gluten-free diet unless using gluten-free sourdough.

Sourdough desserts aren’t just delicious—they can also be a better choice for your digestion and overall health. But, to get the best results, you need to avoid common mistakes when baking with sourdough.

Common Mistakes When Using Sourdough in Desserts

Baking with sourdough adds a delicious complexity to desserts, but it also comes with challenges. If you’re new to using sourdough in sweet treats, it’s easy to run into mistakes that can affect flavor, texture, and overall results. Below are some of the most common mistakes and how to avoid them.

1. Overproofing or Underproofing Your Dough

Sourdough relies on fermentation, which means timing is crucial. If you proof (let the dough rise) for too long or too little, your dessert’s texture will suffer.

Mistake	What Happens?	How to Fix It
Overproofing	Dough becomes too airy, collapses when baked, or has a sour taste that’s too strong.	Reduce fermentation time and check the dough periodically for readiness.
Underproofing	Dough is dense, tight, and doesn’t rise properly.	Give it more time in a warm area (70-75°F) and check for a soft, puffy texture before baking.

Tip: If you’re unsure, do the “poke test”—lightly press the dough with your finger. If it slowly springs back, it’s ready!

2. Using the Wrong Type of Sourdough Starter

Your sourdough starter needs to be active and well-fed for the best results. Using a weak or neglected starter can lead to flat, dense desserts.

✔️ Use an active starter for cakes, muffins, and anything that requires natural leavening.
✔️ Use discard starter (unfed, but still fresh) for brownies, cookies, and pie crusts.

Solution: If your starter seems sluggish, feed it at least twice before using it in a recipe. A healthy starter should be bubbly and double in size within a few hours after feeding.

3. Not Adjusting Hydration Levels for Sourdough Desserts

Sourdough discard contains water, so using it in desserts affects moisture content. If you don’t adjust liquid ingredients, your batter or dough might become too wet or too dry.

Dessert Type	Adjustments Needed
Cakes & Muffins	Reduce other liquids slightly (milk, buttermilk, etc.) to prevent excess moisture.
Cookies & Brownies	No major adjustment needed—discard adds chewiness.
Pie Crusts & Pastries	Use less water when mixing the dough, as discard already provides moisture.

Tip: If your batter looks too thick, add a tablespoon of liquid (milk or water) at a time until it reaches the desired consistency.

4. Ignoring Fermentation Time in Dessert Recipes

Unlike sourdough bread, some desserts don’t need long fermentation. Over-fermenting can lead to a strong sour taste that overpowers sweetness.

• Fast-Fermented Desserts (No Long Fermentation Needed): Brownies, cookies, muffins, cakes.
• Slow-Fermented Desserts (Benefit from Overnight Fermentation): Cinnamon rolls, doughnuts, pie crusts.

Fix: Follow the fermentation recommendations in recipes, and taste-test your sourdough discard before using it—if it’s too tangy, balance it with extra sweeteners like honey or maple syrup.

5. Forgetting to Balance Sweetness & Acidity

Sourdough naturally has a slight tang, which can be too strong in desserts if not balanced properly.

✔️ Sweeteners to Balance Tanginess:

• Brown sugar (adds moisture & depth)
• Honey or maple syrup (softens acidity)
• Ripe bananas or applesauce (adds natural sweetness)

✔️ Dairy to Mellow the Sour Flavor:

• Milk or buttermilk
• Yogurt or sour cream
• Heavy cream (for richer desserts)

Tip: If your sourdough starter is extra sour, reduce fermentation time or add an extra tablespoon of sugar to balance it out.

Final Thoughts on Avoiding Sourdough Baking Mistakes

✔️ Keep track of proofing times to avoid dense or collapsed desserts.
✔️ Use the right starter for the type of dessert you’re making.
✔️ Adjust hydration levels to prevent overly wet or dry batters.
✔️ Limit fermentation time to keep flavors balanced.
✔️ Balance tanginess with extra sweetness or dairy if needed.

By following these simple fixes, your sourdough desserts will turn out light, flavorful, and perfectly textured every time!

Storing & Preserving Sourdough-Based Desserts

Sourdough desserts often have a longer shelf life than traditional baked goods due to their fermentation process, which naturally helps prevent spoilage. However, proper storage is key to maintaining freshness, texture, and flavor. Here’s how to store and preserve your sourdough-based desserts the right way.

Best Ways to Keep Sourdough Desserts Fresh

Different sourdough desserts require different storage methods. Here’s a quick guide on how to store your favorites:

Dessert Type	Storage Method	Shelf Life
Brownies & Cookies	Airtight container at room temp	3-5 days
Cakes & Muffins	Airtight container in fridge	5-7 days
Cinnamon Rolls & Pastries	Wrapped in plastic & stored in fridge	3-4 days
Pie Crusts & Tarts	Fridge or freezer (wrapped well)	4-5 days (fridge) / 2 months (freezer)
Doughnuts	Paper bag or container at room temp	1-2 days

Tip: Avoid storing sourdough desserts in the fridge unless necessary—refrigeration can dry them out. If storing in the fridge, wrap desserts tightly to maintain moisture.

Freezing & Reheating Tips for Sourdough Desserts

If you want to make sourdough desserts ahead of time or prevent waste, freezing is the best option.

✔️ How to Freeze Sourdough Desserts:

• Wrap individual portions tightly in plastic wrap to prevent freezer burn.
• Place wrapped pieces in a ziplock bag or airtight container.
• Label with the date so you know when to use them.

✔️ Reheating Frozen Desserts:

• Brownies & Cookies: Thaw at room temp for 20-30 minutes or warm in the oven at 300°F (150°C) for 5 minutes.
• Cakes & Muffins: Microwave for 10-15 seconds or reheat in a low-temp oven.
• Cinnamon Rolls & Pastries: Wrap in foil and reheat in the oven at 325°F (160°C) for 10-15 minutes.

Pro Tip: Adding a damp paper towel when microwaving muffins or cinnamon rolls helps retain moisture!

How Long Does Sourdough Starter Last for Desserts?

If you plan to bake sourdough desserts often, you’ll need to keep your starter healthy. Here’s how long different starters last:

✔️ Active Starter (Fed & Ready to Use): Best within 4-6 hours after feeding.
✔️ Sourdough Discard (Unfed Starter): Stays fresh in the fridge for up to 2 weeks—stir before using.
✔️ Frozen Sourdough Discard: Can be kept for up to 6 months—just thaw before using in recipes.

Tip: If your discard smells too sour or has a pinkish tint, it’s time to throw it out!

Final Thoughts on Storing Sourdough Desserts

✔️ Keep brownies, cookies, and doughnuts at room temp for best texture.
✔️ Refrigerate cakes, pastries, and muffins only when necessary.
✔️ Freeze sourdough desserts for longer storage and reheat as needed.
✔️ Use sourdough discard within 2 weeks or freeze for later use.

With the right storage methods, you can keep your sourdough desserts fresh and delicious for days or even months!

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Conclusion & Final Thoughts

Sourdough isn’t just for bread—it’s a game-changer in desserts too! Whether you’re making chewy cookies, rich brownies, moist cakes, or flaky pastries, sourdough adds depth of flavor, improved texture, and digestive benefits to your sweet treats.

By incorporating sourdough into your desserts, you’re:
✔️ Enhancing flavors with a mild tang and deep complexity.
✔️ Improving texture—from chewy cookies to fluffy cakes.
✔️ Boosting nutrition by increasing gut-friendly prebiotics.
✔️ Reducing food waste by using sourdough discard in recipes.

Ready to Start Baking? Try These First:

• For beginners: Start with sourdough brownies or cookies—they’re easy and foolproof!
• For advanced bakers: Experiment with sourdough cinnamon rolls or a sourdough chocolate cake.
• For something unique: Try sourdough doughnuts or a sourdough pie crust.

Final Tip: Keep your sourdough starter healthy, experiment with flavors, and adjust fermentation times to match your taste preferences. The more you bake, the better your results will be!

Now that you’re armed with everything you need to know about sourdough dessert recipes, it’s time to get in the kitchen and start baking!