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…

I want my closet to be an externalization of my internal beliefs. If you don’t believe in child labour and poor working conditions, if you fight for social justice in your country, how can…

  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…

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, Kevin and I made the decision to distance ourselves from…

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…

A few things I can’t take my eyes off of as I peruse online … [ tap to shop ]  …

  “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…

  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…

  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…

  I’m a homesteader at heart. From scratch baking and cooking is more than just my favorite afternoon activity, it’s in my blood. I grew up with parents who cultivating our property, took us…