I make pizza crust with sourdough. This recipe is for two pizzas, one with a pepperoni, bacon, cheese and garlic topping, the other with vegetables and cheeses. The toppings are just suggestions; I'm not even giving exact amounts of the ingredients.
Where I come from in Germany, Zwiebelkuchen (onion cake, onion pie or onion tart) is a typical early fall specialty. It is made of sautéed onions with cream, egg and bacon on a rich yeast dough crust. It is usually served with Neuer Wein ("new wine"), also known as Federweißer.
A very flavorful sourdough olive bread with Kalamata olives.
This recipe is inspired by a recipe in Bo Friberg – The Professional Pastry Chef: Fundamentals of Baking and Pastry, but I modified it to use a sourdough starter instead of yeast.