Category: Sourdoughs and SCOBYs

I haven’t finished a lot of books lately.  Started a few, but instead of reading to the end, I have been baking.  Somehow, summertime is great...

We started with a two-day-old, no-knead light rye bread baked with millet and oat groats.  After painting each slice with olive oil, we toasted them on the grill.  Then...

I need to work on my consistency.  Some of my slashes expanded perfectly and others, meh. These were interesting loaves on a couple of accounts.  The...

There is no surer sign of summer at my house than grilled sourdough breads.  I use my Saudi Arabian sourdough, pat flat 15 – 20...

I know it’s Pesach so no I did not make this bread this weekend.  Made these two a couple of weeks ago: oats, flax, whole...

A pair of raisin walnut loaves made with whole wheat starter.  Dense and chewy, not too heavy, sweet from the raisins, salty from the dough....

You know how on Friday night you look forward to sleeping in until the hour hand on the clock contains double digits but get up...

I continue to struggle to find recipes that use my whole wheat starter to its full advantage.  My whole wheat starter just doesn’t have as...

Sue’s brother Marty was here for a week of superior cooking.  Marty is an exceptional chef and my job when he’s around is to eat...