This is my recipe for the best zucchini bread (ever!) using leftover sourdough starter discard. The secret is a specific mixing order– you’ll get the most amazing, melt-in-your-mouth texture every time! Many of you have requested more sourdough discard recipes, especially quick breads and muffins. And I don’t blame you:…
Read More
Learn how to shape a round sourdough boule using the envelope technique. It’s simple, straightforward and can be used on any type of dough. Don’t forget to watch the video! A few Dough shaping tips Do not over flour your work surface. The dough will just slide around and drive…
Read More
How to Make Strawberry Shortcakes (in 3 Easy Steps!) At a glance here’s what you’ll need to do: make the biscuits, marinate the strawberries, and make fresh whipped cream. I usually bake the shortcakes in the morning and assemble them later, right before serving. The berries and whipped cream can…
Read More
An easy, step-by-step whole wheat sourdough bread recipe and video that’s light and flavorful (not heavy and dense). Made with 20% whole wheat flour. Naturally leavened with active sourdough starter. Excellent for sandwiches, toast and soup. Whole grain flours are prized for their toasty, earthy flavors. Packed with plenty of…
Read More
Tip: When you do the first fold, the dough will feel loose and elastic. As you continue, the dough will start to tighten up, usually around the 3rd or 4th fold. After about 2-4 sets, the dough will go from flat and dense to plump and jiggly. That’s how you’ll…
Read More
