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• Mix all ingredients in a jar or bowl; make sure the starter has room to grow, as it will double in size! Cover with plastic wrap or towel, and let sit at room temperature overnight. Use in baking the next day.

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• In a large bowl, mix together yeast, sugar and warm milk and let sit for a few minutes to activate. Add the cooled-down melted butter followed by the sourdough discard, salt, and cornstarch. If using a stand mixer, switch to a bread hook as the flour is added, a cup at a time, adding more as necessary to reach a soft, workable consistency. The dough should no longer be super-sticky and pull away from the sides of the bowl. Continue to knead for another 5 minutes using a mixer, or up to 10 minutes by hand.
• Add some olive oil to the bowl. Rolls the dough to coat it completely. Cover the bowl with plastic wrap or a towel to let rise until doubled, 45 minutes to 1 1/2 hours; this will take longer if the starter was cold.
• Cut parchment to fit in two 9-inch cake pans or for a rimmed baking rim. Apply nonstick spray on pan and paper.
• Turn out the dough onto the counter and punch it down. Use a kitchen scale to weigh the dough, then divide it into 16 equal portions. Keep a saucer with some water in it nearby to dab in fingers to smooth the dough into a round–the dough may be sticky! Set in prepared pans, giving each roll some space to rise again.
• Cover rolls and set in a warm place for the 2nd rise for about an hour, until doubled in size.
• Preheat at 350-degrees. Bake for 11 minutes, rotate pans, then bake for another 11 to 15 minutes. The tops should be golden; a digital thermometer discreetly plunged into a middle roll should be over 190-degrees.
• Immediately brush melted butter over the tops. Let cool at least 10 minutes before eating. Leftover rolls keep well sealed at room temperature or in the freezer, but they must be eaten hot.

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• Preheat oven at 300-degrees.. Cut a piece of parchment to fit in the bottom of the springform pan. Grease pan, place parchment inside, then grease that as well. Set aside.
• In food processor, pulse sliced almonds, flour, salt, baking powder, and baking soda until the almonds are finely ground. This will be 5 to 10 pulses. Move mixture to another bowl.
• Into the now-empty processor, place the eggs, white sugar, 1 Tablespoon of lemon zest (reserve rest for topping), and almond extract. Process for about 2 minutes, until everything turns pale yellow. Pour in the melted butter and oil until they are blended in. Add the almond mixture with a series of pulses.
• Pour batter into the prepared pan.
• Start preparing the topping by using fingertips to mix the lemon zest into the white sugar, dispersing the zest throughout. Sprinkle the almonds all over the top of the cake. Follow that up with the lemon-sugar.
• Bake cake until the middle is set and bounces back when gently pressed, about 55 minutes to an hour. The middle should also pass the toothpick test. Let the cake cool for about 15 minutes. Run a plastic knife or toothpick around the sides of the cake to make sure it is loose. Set a plate on top of the cake and tip it out to invert it. Then set cake back onto a cooling rack, almonds up.
• Let cake cool at least 2 hours at room temperature, or speed the process by chilling it in the fridge. Cake tastes best at room temperature. Cut into wedges and serve.
• Individual wedges of cake can be wrapped in plastic to keep at room temperature for up to 3 days, or can be frozen for later enjoyment.

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• Preheat oven at 450-degrees. Line a baking pan with parchment paper.
• In a large bowl, stir together flour, salt, and baking powder. Add about 2/3 cup of cheese, herbs, and pepper. Form a well in the middle and add the buttermilk. Use a hand to mix everything, kneading and clawing everything together; note that the dough will be very sticky and clumpy.
• Once it can be patted into a round, transfer it to the parchment paper. Reshape a bit if needed. Dip a knife in some flour, and slash an inch-deep X broadly across the top of the round; this is to release steam and, according to folklore, evil fairies. Sprinkle the remaining 1/3 cup of cheese on top.
• Bake for 15 minutes. Reduce oven temperature to 400-degrees. If the round is already looking quite brown, carefully cup some foil over the top.
• Bake for another 20 minutes. The bread is done when it is browned and registers 200-degrees or more on a digital thermometer. If the bottom is tapped, it should sound hollow.
• Let cool for about 30 minutes before cutting in. Bread is best served warm; easily reheat slices in the oven later. Pieces can also be frozen.

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• In a small bowl, stir the espresso powder into the hot water until it is dissolved. Set aside.
• In a big bowl, beat together the butter and shortening. Add both sugars, cinnamon, baking powder, nutmeg, baking soda, salt, and cloves. Follow up with the eggs, vanilla, and liquid espresso. Beat in the flour until just incorporated. Wrap dough in plastic wrap and chill at least 2 hours; otherwise, the dough will be very sticky and hard to work with.
• Preheat oven at 325-degrees. In a small bowl, stir together the topping ingredients.
• Use a tablespoon scoop to form dough into an round ball. Roll in cinnamon-sugar. Place rounds spaced-out on cookie sheet, flattening each to a fat disc.
• Bake for about 10 to 12 minutes. Let set on cookie sheet another 10 minutes before moving them to a cooling rack. Completely cool, then place in a sealed container at room temperature.

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