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in my kitchen

  • on my table wild yeast

    Sourdough Cinnamon Rolls

    Is there ever a wrong time for a cinnamon bun? I grew up having them almost every weekend when my dad would get a Saturday morning craving, drive to Safeway, and come home with…

    10 June 2020
  • wild yeast

    Weekly Loaf

    Grams & Percentages 500 g bread flour 400 g water (80% hydration) 118 g levain (23.6% inoculation) 8 g salt (1.6%)   Timeline 7:00 am — fed starter 11:50 am — start autolyse 1:00…

    26 April 2020
  • canning & pickling

    Pickling: Red Onions & Peppercorns

      Pickling is possibly the easiest and fastest way to transform your foods. This method, in particular, for pickling red onions takes about 10 minutes (of work) for crunchy, acidic, and sweet onions that…

    23 April 2020
  • wild yeast

    A Perfectly Simple Country White Loaf

    As a sourdough enthusiast and avid bread baker, I have absolutely adored seeing the bread boom of the past month. King Arthur Flour (my go-to) reported sending more flour in three weeks of March…

    16 April 2020
  • wild yeast

    Bread Baking: Terms & Techniques

    Getting into bread baking more and more involved learning a lot of gargon and (unsurprisingly) a lot of French. I found the more that I write about baking, bread, sourdough, etc I end up…

    15 April 2020
  • wild yeast

    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,…

    14 April 2020
  • wild yeast

    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…

    11 April 2020
  • wild yeast

    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…

    9 April 2020
  • on my table wild yeast

    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…

    30 March 2020