So, you’ve made your sourdough bread dough. You can make 3 loaves of bread from this one recipe, or you can get creative!

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Here are some ideas for using your dough in other ways:

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Hamburger & Hotdog Buns – Shape small sections of dough into the shape of a hamburger or hotdog bun. Sit aside and allow to rise before baking. Makes 45-50 buns from this one recipe.

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Pizza Dough – Shape the dough into a ball, put in a plastic bag in your freezer so you will always have it on hand. When your ready to use it, let it come to room temperature, roll it out, and you’ve got yourself pizza crust. Get creative by adding herbs / spices or make stuffed crust by rolling pieces of cheese up around the edges.

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Sloppy Joe Cups – Roll out a golf ball sized piece of dough and press into a muffin pan. Top with meat and cheese, and bake in the oven.

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English Muffins – Make a hamburger bun sized patty, and then fry in butter for 3 or 4 minutes on each side.

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Tortillas – Roll out your dough very thin. Cook on a hot, dry pan or griddle. 90 seconds on one side, 60 seconds on the other — or when you see it start to brown.

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Pita Bread – Roll your dough out to the size of a pita bread. Heat oven to 450 degrees. Put on an oven brick for 30 or 40 seconds, or until it puffs up. Flip over for another 30 or 40 seconds — and pull out of the oven. Pita bread!

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Cinnamon Rolls – roll out a square piece of dough. Top with butter or coconut oil, generous cinnamon, and honey. Roll up from end to end, then slice into 1 inch pieces. Bake in a greased pan. Or, per Jamie’s suggestion, line the bottom of the pan with a mixture of butter, maple syrup and pecans to make deluxe sticky buns.

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French Braid Bread – Braid 3 rolled stands of dough. Place in a french bread pan. Let it rise, then bake at 375 for 45 minutes.

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French Bread – Shape 1/3 of your batch of dough into a french bread pan, and same thing. Let it rise, then bake at 375 for 45 minutes. Same dough, same proportions, just a fancy shape.

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Some other tips:

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• After you’ve baked your hamburger or hot dog buns (made to serve with natural, preservative-free meats, of course!), package them in plastic bags to freeze. When thawing, remove buns from the plastic sack to allow excess moisture in buns and sack to dry out. When both are dry, return buns to sack and store on counter, or in refrigerator, until gone.

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• Keep a bag in your freezer for bread crumbs. If your bread gets a little stale, don’t throw it away. Put it in your bread crumb bag and reserve it for casseroles or soups.

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• Dip your slices of baked sourdough bread in egg and a little bit of milk and cook in a buttered pan or griddle for french toast.