I made my first loaf of bread at 12 years old. It was called Sally Lunn Bread and I was pretty much hooked after my first loaf turned out so delicious. The story of Sally Lunn is told in many different ways, but legend has it that a woman named Solange Luyon went to Bath,…

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Dehydrating your sourdough starter is a great way to have a backup. It can last for at least 6 months and you can share it with others too. Sourdough starters that have been aged, used, and cared for are treasures and can be passed down to the next generation. I remember the day I decided…

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The recipe is made with leftover sourdough bread. You can make it the night before and bake it in the morning or bake it right away. This is a new family favorite and one they gobble up so fast I have to double the recipe.

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Sourdough bread is super yummy with all the flavors of gingerbread. Have a slice for breakfast with some honey and a cup of tea.

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This bread is great with any pasta dish. I love to make it into garlic toast. Cut into slices, spread a little olive oil, garlic salt, and a sprinkle of Parmesan cheese, then place it under the broiler till toasty brown.

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When choosing a chocolate bar, a higher “percent cacao” means less added sugar. For example, a 77 percent cacao dark chocolate has roughly 10 percent less sugar than a 60 percent cacao dark chocolate. It will also have a richer chocolate taste which really gives a lot of flavor to this brownie recipe. You can…

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These dumplings are wonderful on just about any type of stew. It’s a great way to use up extra sourdough starter. You can spice them up with different herbs for extra flavor.

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I highly recommend you watch the video before you make this bread. You also need to feed the bread again if you leave it in the fridge for more than a day. Feed it 1/2 cup flour and 1/2 cup water and knead or mix with a dough hook and then place in the fridge.

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Allowing the bread to rise in the refrigerator allows the bread to continue to work slowly adding special bacteria to the bread and reducing the inhibitors that are so hard on the body. This also increasing nutrients to allow the bread to become more digestible.

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This is a beautiful salad that is chock full of veggies, probiotics, and delicious sourdough bread. The bread soaks up the wonderful probiotic dressing and fermented tomatoes add an extra probiotic twist. Use leftover sourdough bread. It even works great if it’s a little hard – it absorbs the flavor and makes for a great…

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This is the bread I make during the holidays. If you have leftovers it makes fabulous french toast. If it lasts that long! You will love the taste of chocolate and the tartness of the fruit. It’s fun to make and boy does the house smell great!

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The night before you want the waffles you will need to make a levain and let it sit out overnight. In the morning it will be ready. We used a Belgian waffle bowl maker, but you can use any type of waffle maker or make this into pancakes too! This is my favorite sourdough waffle…

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