Sourdough Banana Bread
I used this recipe from The Fresh Loaf, implementing vegan substitutes where appropriate. I also replaced the walnuts with ground almonds already on hand and chose to use vanilla extract rather than orange zest. I loved that this bread both deviated from the usual cinnamon-flavored versions of banana bread and was only slightly sweet.
Pain (French Bread)
Sourdough Sticky Buns
I followed this recipe for Sourdough English Muffins (again, using half whole wheat flour and making vegan substitutions), and added 1 tsp baking powder and 1/4 cup of sugar during the kneading process. [Update 1/31: For my most recent batch, I added 1 tsp vanilla extract at the beginning, and later reduced the amount of sugar to 2 T. The buns had a nice hint of vanilla and were perfectly sweet.] For the "sticky" topping, I melted roughly a 1/4 cup of brown sugar, 1 tsp vegan buttery spread, and 1 T almond milk, then poured it into a lightly greased muffin pan. Toasted pecan pieces went over the caramel. I divided the dough into 12 pieces and distributed them in the prepared pan. After a brief rest, the pan went into the oven at 375 degrees Fahrenheit for 20 minutes.
Sweet Potato Rolls
I threw these together to use up the rest of a huge, roasted sweet potato of which I'd only eaten a fraction. The rolls were slightly sweet and pillow-soft. I'm still working on perfecting the recipe.
I baked up some yeast-risen biscuits to go with a hearty bowl of chili for lunch this afternoon, but because I rushed the biscuit-cutting step by using a knife rather than circular cutter, the biscuits turned out a bit ugly (albeit pretty tasty). They are not as biscuit-like as I'd prefer--they are actually quite fluffy, like a typical, soft yeast roll--so I'll probably try to make them with alterations and hope for better results next time. The work won't be such a bad thing; it just means more bread for me!