Give your starter a quick stir before measuring it out.

Add all of your ingredients into your bowl. Mix by hand or in a stand mixer until all

of the ingredients are incorporated. Don't worry about kneading it for a certain

amount of time. Once all of the ingredients are mixed, you don't need to mix any

further.

Form into a shaggy looking ball and cover with plastic wrap.

Allow it to double in size. This will take anywhere from 6-10 hours depending on

the temperature of your home and strength of your starter.

After it has doubled punch down the dough.

Divide into 3 parts and shape into loaves. Place into greased bread pans and

cover with plastic wrap.

Allow it to rise again until doubled.

After it has doubled preheat the oven to 350 degrees. Remove the plastic wrap

and bake for 30-40 minutes. It usually takes about 35 minutes. If the tops are

getting darker than your preference, place a sheet of foil over the top to finish the

cooking time. Some pans, like the pans with lids, will need the full 40 minutes of

baking time.

Allow it to cool before cutting so that the middle will not be doughy.

Preheat oven to 375 degrees F convection. See recipe notes for alternatives to convection

baking.

To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the

softened butter for about a minute until light and fluffy. Add the granulated sugar. Cream

together until fluffy and smooth.

Crack the egg and add it to the butter/sugar mixture. Whip together with the beaters until the

egg is fully incorporated. Add the sourdough discard and molasses. Mix again with the mixer

until smooth and combined.

To a medium-sized bowl, add the flour, baking soda, salt, ginger and cinnamon. Whisk

together to combine.

Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are

incorporated.

Scoop the cookie dough into small, 2 Tablespoon sized balls. Roll each ball in granulated

sugar and stick on a parchment lined baking sheet.

Bake cookies in a preheated, 375 degrees F oven on convection bake for about 7-8 minutes.

After 7-8 minutes, the cookies should be puffy with the edges just a little crispy. Let the

cookies cool on a baking sheet for 5-10 minutes until they set up completely. If you don't

have the convection bake feature, bake the cookies at 375 degrees F for about 8-10

minutes. Enjoy!