Recipes, Sourdough

Rosemary & Garlic Sourdough Buns

These savory sourdough buns combine two of my very favorite culinary herbs — rosemary & garlic. In addition to boosting flavor, these herbs also have beneficial properties when added to food.

Rosemary supports the liver and helps to aid digestion, reducing gas, cramping, and bloating. Garlic is also carminative, helping to improve the digestive process and prevent constipation. Both herbs have antimicrobial effects and have been used as natural preservatives to help prevent food spoilage (de la Forêt).

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Recipes, Snacks, Sourdough

Sourdough Nettle Crackers


It’s springtime in the Northern hemisphere, which means that nettles  (Urtica dioica) are starting to pop up, or will be soon, in many of my old stomping grounds. Foraging nettles was one of my favorite spring traditions when I lived in Michigan. 

These days, I’m fortunate enough to have a several large nettle patches I can harvest from year round, which brings me a great deal of joy. Nettles are one of my favorite herbs. They’re nutrient dense — rich in vitamins A, C, D and K and minerals, like calcium, magnesium, potassium, and iron — and help to boost overall health.

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Kitchen Basics, Sourdough

Getting Started with Sourdough

In his book, Wild Fermentation, Sandor Katz says, “many bakers I have known feel that breadmaking is a spiritual exercise that connects them to life forces. I quite agree: Like any ferment, bread also requires the harnessing and gentle cultivation of life forces” (94). 

The “life force” of bread is yeasts, which devour carbohydrates —in this case, flour — turning them into alcohol and carbon dioxide. The carbon dioxide bubbles help bread to rise, and give it that wonderful airiness and texture. The alcohol is just a by-product, in bread making, and it evaporates during the process of baking (Katz, 2003). 

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Recipes, Sourdough

Buckwheat Sourdough Pancakes

These buckwheat sourdough pancakes are a healthier spin on a classic breakfast favorite. Buckwheat flour adds high-quality protein, minerals, and antioxidants. Sourdough fermentation boosts the availability of nutrients and improves the digestibility of the gluten. 

Make the batter the night before and then it’ll be ready to go in the morning for a low prep breakfast.

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Recipes, Sourdough

Sourdough Potato Buns

These sourdough potato buns are a favorite in our house. Light and fluffy and a bit sour, they would make a lovely accompaniment to Christmas dinner, but also pair well with a bowl of soup or with a cup of tea.

This recipe calls for sourdough starter. If you don’t have a starter, don’t worry, you can make your own very easily, it just requires a bit of time. Check out this blog post for more details about getting started with sourdough.

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Recipes, Snacks, Sourdough

Whole Wheat Moringa Sourdough Crackers

Lately my daughter & I have been obsessed with these sourdough crackers. Perfectly crunchy and a little salty, they are amazing on their own, paired with your favorite dips & toppings, or added to a charcuterie board. They’re also a healthier snack option than store bought crackers because they contain only whole food ingredients with no preservatives and no added sugars.

Better yet, these crackers are fairly quick and easy to make. You’ll just need a sourdough starter, dried moringa leaf, and a few other ingredients you likely already have on hand.

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