Cheddar & Jalapeño Boule

A spin off of last weeks post, this wild leavened sourdough is studded with cubes of sharp cheddar cheese and a fresh jalapeños.  One of my latest tricks is to cut my cheese into little cubes instead of grating it.  This allows for mini pockets of melted cheese throughout the bread, ensuring that the cheese…

Wild Yeast Leavened Bread

I have been sitting on this blog post for weeks.  Writing about this process seemed like a massive daunting task that I was ill equipped to handle, after all, what do I really know about cultivating my own bread yeast? and messing around with all that bacteria? I’m likely to poison someone.  I quickly got…

Rosemary Sourdough

These rosemary sourdough boules are my first baking project made with my new batch of sourdough starter – not to shabby.  I made my bread dough at the beginning of last week, but I did not get around to actually baking it until the end of the week.  The timing gap was not intentional.  I…

Sourdough Apple Muffins

Baking muffins is one of my favorite ways to use sourdough starter.  The starter helps enrich the flavor without adding to much fat.  In fact, I tend to half the amount of butter or oil in my recipes any time I use my sourdough starter.  The starter will also give your muffins a great texture…

Hard Cider Sourdough Starter

I realized, belatedly, that I recently posted a recipe requiring a sourdough starter, without sharing a sourdough starter recipe.  Below is the recipe I used for this winter’s sourdough starter.  I started it in the beginning of November, and it is still going strong. Ingredients: 10 oz Hard Cider 1/2 cup Water + 1/4 cup…

Spelt Sourdough Flatbreads with Honey Whipped Feta

We have a local restaurant that serves up a delightful honey whipped feta dish.  It’s smooth, creamy, and rich.  Tangy, sweet, and salty.  Completely inspiring.  My only problem with it is that it’s about a whomping ten bucks for about a tablespoonful of the stuff with an additional three bucks for a single piece of…