The Sourdough Files

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!

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!

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!

Sourdough Pumpernickel

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!”

Sourdough Potato Bread with Onion & Dill

Words cannot adequately describe the aroma of this bread as it’s baking, and my husband declares it one of his favorites for any kind of sandwich and delicious breakfast toast.

Sourdough Focaccia with Pomegranate & Walnuts

Pomegranate is one of the “seven species” of foods highlighted during the Jewish observance of Tu Bishvat, and I’ve put them on an easy no-knead bread that’s perfect for snacking or sharing.

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