Finished chocolate chip cookie
The finished sourdough chocolate chip cookies are delicious and satisfying.

Recipe: Sourdough Chocolate Chip Cookies

Continue ReadingRecipe: Sourdough Chocolate Chip Cookies

When I posted a photo of these Sourdough Chocolate Chip Cookies on social media, there were a number of requests for the recipe. Bread makers are always looking for ways to use sourdough discard, and this is one of the best. It involves an extra step, but it's worth it.

Finished sourdough pretzels
The finished product is better than any movie house rubbery pretzel.

Recipe: Sourdough Soft Pretzels

Continue ReadingRecipe: Sourdough Soft Pretzels

I must confess, I could honestly live off movie popcorn and soft pretzels. Thank the stars I have a garden to keep me healthy. But if your pandemic obsession with sourdough hasn't yet kicked open the door to other tasty treats, let me tempt you with this recipe for sourdough soft pretzels.

Heritage Baking Ellen King1
Fingerprint cookies are just one of the delicious recipes found in Heritage Baking.

Review: Heritage Baking by Ellen King

Continue ReadingReview: Heritage Baking by Ellen King

Winter is the time for baking, so it's only fitting that Chronicle Books released Heritage Baking by Ellen King just in time for holiday festivities. What's better than breads and pastries made with whole grains? This book, showing you how to do it yourself. Here at Gardenerd, we grow a small batch of heritage grains each year. So far we've grown Turkey Red, Kamut, White Sonora, quinoa, triticale, and this year, Red Fife. We usually harvest enough to make a…

Read more about the article Podcast: Sourdough Bread with Dana Morgan
Dana Morgan, adorned in Red Fife wheat.

Podcast: Sourdough Bread with Dana Morgan

Continue ReadingPodcast: Sourdough Bread with Dana Morgan

Sourdough bread is addictive. Once you learn how to make it you want to perfect it. You gain weight testing loaf after loaf, but it's worth every pound. Because bread is the staff of life, and sourdough is a living food. This week's guest on the Gardenerd Tip of the Week Podcast is Dana Morgan of Los Angeles Bread Bakers (L.A.B.B.). Dana teaches sourdough bread making classes, and organizes events for L.A.B.B., including monthly bakes at the Westchester Community Oven…

Read more about the article Recipe: Sourdough Crackers
Sourdough crackers and be broken up free-form for a rustic, savory treat.

Recipe: Sourdough Crackers

Continue ReadingRecipe: Sourdough Crackers

When you make sourdough bread you have to feed your starter, and before you can feed your starter, you are supposed to throw away a cup of starter from the jar. Sound wasteful? It is. So every bread maker searches for recipes to use up their throw-away starter. Here is one for sourdough crackers. Crackers may seem like a waste of time. I mean, you can buy them in a box at any grocery store, right? But if you want…

Read more about the article Recipe: Homemade Sourdough Crumpets
Now you never have to discard starter again.

Recipe: Homemade Sourdough Crumpets

Continue ReadingRecipe: Homemade Sourdough Crumpets

While you rarely hear the word "crumpet" in common parlance these days, they are as tasty as they were in the Middle Ages (or more so, I'll wager). Similar to English muffins, crumpets are thick pancakes cooked on a griddle. Since we started making sourdough bread, we need to refresh our sourdough starter every so often by "discarding" some of it before feeding. So we're always on the hunt for recipes to use up the discarded starter. Behold this simple…

Read more about the article Sourdough Bread – Why It’s Better Than Yeast
Flour, water, salt and starter are the only ingredients in this loaf. Long rise (4 hours with turns every 1/2 hour), and then overnight refrigeration make this loaf great.

Sourdough Bread – Why It’s Better Than Yeast

Continue ReadingSourdough Bread – Why It’s Better Than Yeast

I've been making bread for 25 years, but I've always been afraid of sourdough starter. Pretty sure I would kill it from neglect, so I limited myself to packaged yeast...until yesterday. Maybe it's a New Year's Resolution. Maybe it's courage, or blissful ignorance, but yesterday I made my first loaf of sourdough bread and have left over starter in the fridge. It's a thing of beauty. With all the gluten intolerance in the world now, one can't help but question…

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