When I developed my now-beloved sourdough starter back in 2016, I didn’t know how central it would become to my identity in the kitchen. Sourdough is not a flavor, but a leavening method, and there’s no limit to what you can make with it!
Sunflower & Honey Sandwich Bread 🌻
My heart has ached this week, at the approach of today’s one-year anniversary of Russia’s unprovoked attack on Ukraine. The people of that nation have stunned the world with their incredible resilience and dedication to their country. Many brave men, women and families have refused to leave in the wake of hostile invasion and are…
Bacon & Bourbon Waffles
Ditch the boring pancakes and shake up Shrove Tuesday with these sourdough waffles, accented with bacon and bourbon from the inside out!
Sourdough Challah Round
The braiding technique is the easiest thing about these loaves, which are enriched with eggs, citrus-scented olive oil and sweet honey. The recipe takes time, but the reward is as sweet as my wish for you in the Jewish New Year.
Black Forest Cake
My version of “Black Forest” cake has mascarpone cream filling, bourbon-soaked sweet cherries and a rich dark chocolate ganache, all adorning a cake made from—wait, sourdough? Trust me, it’s delicious!
Hot Italian Sausage & Cherry Pepper Pizza
After a personal, VIP-style tour of a world-class pizzeria in New Haven, Connecticut, I came home feeling pretty good about what I’m getting right making pizzas at home!
My Favorite Sourdough Sandwich Bread
An interesting technique of pre-cooking a portion of flour makes this naturally leavened bread extra soft and so, so good for sandwiches. I simply love this bread!
Sourdough Onion & Sage Bread
The generous amounts of onion and sage I’ve added to this loaf make it perfect for Thanksgiving stuffing or dressing, and you’ll probably want to have an extra loaf on hand for leftover turkey sandwiches, too.
Sourdough Pumpkin Spice Waffles
If you have never tried them, sourdough waffles are the best thing going—with delicate, crispy exterior and soft, fluffy goodness on the inside. And the pumpkin spice flavors are making these perfect for Better Breakfast Month!
Freshly-milled rye grain teams up with my sourdough starter and some crumbs from an old bread to create a super-flavorful pumpernickel. It’s my way of celebrating “National Flour Month!”
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