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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…
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On Nourishing: Caring for Yourself During a Quarantine

I feel like I have seen dozens of posts like this go up on the past week, so was hesitant to create my own. However, something about several of the blog posts I’ve read regarding self-care over this quarantine don’t sound like self-care to me. They sound like work. They sound overwhelming. So I…
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How To: Make Your Own Sourdough Starter

Up until a few months ago, I had the same thoughts about sourdough starter that you probably do. I thought it was too hard to make. That it would be impossible to get the same, high quality sour from my ‘few months old’ starter when compared to a 100-year-old starter. That it would be…
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Checking In: Ready for Spring

For the past several weeks my Pinterest has become more and more of a solace to me. A place to ignore the dropping temperatures outside and focus on cultivating a very warm feeling inside. I’m filling my thoughts with woven totes, linen dresses, airy morning light, and menus planned around soon-to-be-in-season vegetables. Thoughts of…
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Weekly Loaf

Grams & Percentages 1000 g flour (750 g bread, 200 WW, 50 g spelt) 780 g water (78% hydration) 175 g levain (17.5% inoculation) 20 g salt (2%) Timeline 3:00h autolyse 7m slap & fold coil fold, every 45-60m 6:00h bulk fermentation both loaves — 12h retard bake (20m on, 45m off) …
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On Why: You Should Reach Out

*Disclaimer: This is not professional advice, it is based on my personal experience. This article should not be taken in the substitute of professional advice and guidance. Should you have any health, medical, or disability questions or concerns, please consult a physician or other health care professional. WM makes no claims to the accuracy of…
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