Learning to use your sourdough starter

So I love baking bread. Like, I really, REALLY love baking bread (and various other things) using my sourdough starters. "Bready White" (the 100% rye one) has made us many a loaf for sandwiches, some of the best croutons, and really incredible sourdough soft pretzels. "Angelina Dough-Lee" (75% white bread flour + 25% rye, roughly) makes us everything from pizza crust to egg bread to cookies to loaves with inclusions so outrageous you wouldn't even believe it! (Seriously, try cinnamon + peanut butter covered apple slices. It becomes like this soft, melty kind of cookie thing. Wonderful.)

As creative as I get to be with this, I still feel like I would like to be doing more with my starters. The girls are powerful! I spent the past two months strengthening them just because I wanted to have more options for things to bake. Different inclusions. Different hydrations. And different recipes.

So what would you all recommend? I would love to learn what all of you are baking these days! Please send me some inspiration!

One of my favourite recipes - walnut sourdough banana bread! Try this loaf spread with almond butter.