I've been baking with sourdough for perhaps 45 years now. I never use yeast any more. I adapt recipes routinely (breads, pizza crust, bagels). I have recipes for sourdough quick breads (waffles, pancakes, biscuits, corn bread) and a super delicious chocolate cake. I find that bread is quite tolerant, I just add flour until the consistency is right. Seeds and such in the sponge take on great flavor from the sourdough (flax, chia, quinoa) But I've never used sourdough in cookies, and you've motivated me here to explore that option. Thanks for your suggestions, I always appreciate them.

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