Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
I have also written up the Orange Fig Version and the Apple Version on another post here.

Another version of the Apple Buttermilk Loaves
Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
I have also written up the Apple Buttermilk Version and the Orange Pear Version on another post here.

Yield: 2 loaves
Pans: basic loaf pan 8 1/2 × 4 1/2 × 2 5/8"
Flour options: 1 1/2 C flour and 1 1/2 whole wheat flour. Still works fine.
Sugar Change 2 options:
1. Reduce white sugar to 1/2 C and add 1/4 C sucanat or turbinado sugar. Brown sugar is same.
2. Reduce white sugar and brown sugar to 1/2 C each and add 1/2 Honey.
I have also written up the Orange Fig Version and the Orange Pear Version on another post here.

My best corn bread recipe. All you need is an iron skillet. If you don’t have one, well, you might could make it in a 9×9×2 dish. :)

Do not refrigerate starter if you are going to bake every 10 days otherwise, you can put in fridge to put it ‘on hold’. To revive, put on on countertop for one day -this will be Day 1. If baking every 10 days, leave on counter top. If air builds up in bag, let it out. It is normal from the fermentation process. Side note: I have added 1/4 C sourdough starter discard to this when feeding on Day 10. It makes it VERY happy. To make starter, see other recipe on here.

This is altered from a recipe by same name on Allrecipes.com