Potica Rolls and Anadama Bread
My sourdough adventures this past week were to make potica rolls [1] (essentially cinnamon rolls that used a tangzhong) but I substituted levain for the instant yeast.
My other bake was for anadama bread [2] which I also converted to sourdough and made about 80% whole wheat. I milled the corn myself for the corn porridge and it was a really tasty loaf - will definitely make again.