Baking and cooking are a lot of fun. Here’s what I’ve been cooking up lately.
Hey there! I know it’s been a while, but I’ve been working on a fun new recipe. It took some time for me to get it just right, but I think I’ve finally got it to where I want it.
I am proud to present: 50/50 wheat and rye artisan-style sourdough bread.
Yeah, the name is kind of a mouthful. But then again, so each slice of my loaf. It tastes incredible.
Whenever I feel like eating cheap and healthy, I make this cozy slow-cooker potato soup. Just dump all the ingredients into the pot and let the magic happen.
When I want to use up my sourdough discard fast, I dump a lot of it into my cinnamon quick bread. It's fast, it's easy, and it's delicious. I love having a slice or two with breakfast.
It's back everyone! My favorite peanut butter oat bar recipe is back. I revived the old recipe from the dead and now it's here for you to enjoy.
Whenever I make macarons and have leftover egg yolks, I make some brioche. Soft and fluffy and perfect for French Toast, this beginning sandwich recipe is a breeze to make.
It's a pancake. But it's a muffin. But it's a pancake. But it's a muffin. It's a pancake muffin. It's a muffin-shaped pancake. And it's sourdough.
I’ve said it before and I’ll likely say it again: I bake a lot of sourdough. But it seems that even with all my practice and knowledge, I still find new things and new information that...
Need a fast an easy breakfast in the morning? Try making some baked oatmeal the night before. It's high in protein, fiber, and flavor!
I finally cracked it. I made a 100% whole wheat artisan-style sourdough loaf, and I couldn't be more proud. It took me a lot of experimenting to make it work, and here's the final result.
Ready for a warm and cozy holiday dessert? Try these sourdough discard gingerbread muffins. The spice and the tang are a fun flavor you can't get enough of.
