Having a vigorous and healthy sourdough starter is the first step to baking great sourdough breads, rolls, muffins, and more. In this post I will walk you through the care of a new starter, help you determine how much starter to keep on hand, and outline the steps of feeding your sourdough starter in preparation …
This is your ultimate guide to sourdough starter and becoming a super healthy sourdough baker extraordinaire! Sourdough can seem like a daunting baking challenge, but I’m writing this guide to show you how easy it is. I will explain what sourdough is, how it works, and how to make it work for you. If you …
The wild and wistful blackberries are in full swing this month and this year’s crop are some of the plumpest I’ve ever seen. There is no better time than right now to pick these bountiful freebies and transform them into a traditional treat like humble, yet seductive, bread pudding. There is something so incredibly satisfying …
Popsicle season is officially here. There will be long afternoons in the shade of the porch. There will be days at the river and lake. And there will be probiotic coconut mango lassi popsicles! This new popsicle flavor will have everyone begging for another! Mango lassis are creamy, sweet, and tangy. What Is a Lassi? …
It’s been a while since I published a new sourdough recipe, and that’s because I’ve been messing around with an amazing low-gluten ancient grain called Kamut (also known as Khorasan wheat). Kamut is actually a trademarked name for Khorasan wheat. The trademark ensures that wheat sold as Kamut is organically grown and free from hybridization. …
This recipe is a brilliant and easy mashup of some of my favorite rye bread styles. It is shaped like a classic Danish rye (Rugbrød), but has the sweetness of traditional pumpernickel and the warm spiciness of caraway seed often found in Norwegian, German, and American rye bread variants. Caraway seeds have a sweet and …
Sourdough batter crackers are one of the easiest and healthiest snacks you can make with your sourdough starter. In this version I’ve increased the nutrition and flavor by adding tons of sprouted pumpkin and sunflower seeds to the fermented batter. The seeds give the crackers a wonderful light and crispy crunch with an extra toasty …
These soft sourdough pumpkin dinner rolls are the perfect way to dress up your holiday table! Made with all-natural ingredients like puréed pumpkin or winter squash, eggs, milk, cream, and low-glycemic coconut sugar, this recipe uses my classic overnight fermentation technique for the best flavor, texture, and digestibility. I don’t think you will find a …
This recipe for soft, chewy, sourdough focaccia is sure to inspire many delicious creations. The recipe has been adapted from a traditional focaccia recipe I used back in my culinary school days. It is a large recipe, making an 18 by 13-inch half sheet pan or two 8 by 10-inch skillets of thick, pillowy focaccia …
Growing up in the Monterey Bay region of California means I had never ever eaten chicken and dumplings! I’m not ashamed of this fact as the recipe is regional to the South, and California cuisine rarely takes its cues from traditional North American cooking. But now that I’ve tried it, I do know what I …
It’s hard to believe that during my 18-year sourdough journey I had never made a real boiled and baked sourdough bagel. I’ll be the first to admit I was always a little intimidated, knowing that the bagels needed special shaping, boiling, and baking. My intimidation was unfounded. The process is so much easier than …
This isn’t my first rodeo with sourdough starter batter crackers. I started making them back in the winter of 2018. I had been experimenting with drying Sourdough Crepes in the oven to get a slightly sweet cracker when the idea for a batter-style cracker hit me. I have to admit, it’s been one of my …
This is the kind of bread that makes a sandwich exceptional. When I set out to develop this recipe I spent a lot of time testing different shaping techniques. I finally settled on a beautiful and functional sandwich loaf. Baking this rich bread in a loaf pan really supports the hearty oat-filled dough. The texture …
Sometimes inspiration comes from unlikely sources. I’ve been feeling pretty down about my need to take a break from wheat while I heal my adrenals. Unfortunately, it means no more sourdough for me for a while. I am still baking sourdough bread for my family and friends and developing new recipes, but it’s really hard …
The summertime heat can’t touch you when you have a bowlful of this uplifting and invigorating lemon ice cream! This recipe deserves a shoutout to Megan Stevens of Eat Beautiful. She used to run a cute little ice cream cafe in Eugene, Oregon, called Vanilla Jill’s. They served some awesome treats made with unrefined, real-food …
Let me introduce you to the softest, most pillowy, most delicious sourdough milk bread ever. This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. It makes excellent sandwich bread, French toast, and croutons … if it lasts that long. Just like all my other sourdough …