Sourdough Pie Crust or Galette Dough
Here’s a delicious way to use some of that extra sourdough starter you may have from maintaining your culture (sometimes called discard). I like galettes because they are more forgiving …
Banana or Pumpkin Bread or Muffins
Loaf or muffins? Banana or Pumpkin? It’s four recipes in one! Ever looking for ways to satisfy my sweet tooth while paying attention to what I eat and their ingredients, …
Bulk Sourdough Bread Calculator
i’ve been making small batches of bulk sourdough bread loaves lately (2 to 4, sometimes even up to 8 loaves). It saves time to make a bulk dough, then divide …
Sourdough Soft Pretzels
Having my sourdough starter being super active while baking lots of loaves of bread (doubling in about 3 hours), I ventured out into snack land, and decided to make sourdough …
Cannabis Sourdough Crackers (Scooby Snacks)
Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! We’re talking real-life Scooby Snacks here, Fermenters! For more information about …
Cheez-ISH Sourdough Crackers (Vegan)
Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter! Sourdough “discard” keeps for a long time in the refrigerator, although …
Sourdough Brownies
This recipe uses some of that discarded sourdough starter you’ve been saving up. These are a bit more “cakey” than straight up fudge bombs, since we are adding flour. I …
Start your own Sourdough Starter
Here we explore one of the simplest (and most fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simple slurry of flour and water. Each micro-climate (from …
Hot Cereal (Porridge)
Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals for …
Artisan Sourdough Bread
I was skeptical that I could making artisan, professional baker quality bread, until I had a chance to learn from a few pro-amateur bakers. It was surprising to learn how …
