Blog

  • Sourdough (Discard) Flakey Biscuits

    Sourdough (Discard) Flakey Biscuits

    You’ll notice in the photos that there are five biscuits, while this recipe makes six. That is because I am someone who lacks the self-control to wait until after photos to snack and, frankly, I hope that never changes. This recipe was born of necessity. Cultivating and maintaining sourdough starter is an absolute joy. Throwing […]

    Read more

  • Weekly Loaf

    Weekly Loaf

      Grams & Percentages 500 g flour (275 g bread, 175 g WW, 50 g spelt) 400 g water (80% hydration) 100 g levain (20% inoculation) 10 g salt (2%)   Timeline 7:30 am — fed starter 12:30 pm — start autolyse 2:00 pm — add levain (1:30h autolyse + 6:30h starter) 2:30 pm — […]

    Read more

  • On Why: Sourdough Starter Issues & FAQs

    On Why: Sourdough Starter Issues & FAQs

      Several weeks ago I posted this article, to better familiarize you all with starters and *hopefully* show that creating and owning a starter is fun, rewarding, and not nearly as difficult as it may seem at face value. Since posting I’ve been getting a lot of troubleshooting questions on Instagram and I wanted to […]

    Read more

  • make believe: a quiet quarantine

    make believe: a quiet quarantine

    I’m currently on day seven of social distancing. With COVID-19 raging across the United States and examples of the extreme circumstances in other countries, I’ve made the decision to distance myself from the New York City society. I have ventured out a handful of times over the past week for groceries, and one late night […]

    Read more

  • Sourdough (Discard) Date & Walnut Bread

    Sourdough (Discard) Date & Walnut Bread

    Today is Day 23 of self-quarantining amid Covid-19 and I am going stir crazy. I’ve found that the only thing that is keeping me a little on the ‘zen’ side of things is consistent time journaling and consistent time in my kitchen. While exploring a different style of bread baking and attempting to quell a […]

    Read more

  • Sourdough Bread 101

    Sourdough Bread 101

      “Any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is not wasted.” Erin Bow   Late December 2019, I decided to take steps toward the life I want to pass down […]

    Read more

%d bloggers like this: