• 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
  • life, currently

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

    5 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
  • diary

    On My Mind: Laying the Foundation

      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…

    22 March 2020