Nourish

If there is a legacy I’d like to leave my grandchildren, apart from a verdant, human-viable Earth, it is the feeling of nourished bodies, minds and hearts. Food is that intersection that brings it all together. When we cook and eat good food together, we hit all the Continue reading Nourish

Whole wheat banana mango pancakes made with wild yeast sourdough starter

Banana mango rosette pancakes made with whole wheat sourdough starter

Fresh mangoes, sweet bananas and whole wheat wild yeast sourdough starter combine to make these whole wheat pancakes tender, fluffy and can’t-stop-eating-’em good. Why, we don’t even need syrup with these, they’re so sweet and light!

When I first cultivated my wild yeast sourdough starter, I had a difficult time thinking up ways to use the excess starter. You know what I mean, right? Before you feed the starter, you have to discard most of it. Or use it. That’s why we call the excess starter “sourdough discards.” Tasty sourdough pancakes turned out to be one of the easiest ways to use those discards. But it took a little experimenting.

Early on, I made this sourdough pancake recipe with poorly fed sourdough discards. They came out rather flat and tasted okay. Just okay. Nothing spectacular. Once I had my starter routine down pat, though, I learned how to plan for using freshly fed starter in my pancakes. This recipe grew from there. Did we see a difference? The unequivocal answer: Yes! So good! Here’s how it works. Continue reading Whole wheat banana mango pancakes made with wild yeast sourdough starter

Vegan pear cranberry scones made with whole wheat

Whole wheat pear cranberry orange scones made with excess sourdough starter

Just in time for the holidays, a new easy, vegan scone you can make ahead for a delicious, no-fuss, festive breakfast.

Who wants to get up on a holiday morning and bake one more thing? Make these a day or two ahead, store them in an airtight Fido jar, and Continue reading Vegan pear cranberry scones made with whole wheat

Two loaves from fresh-ground, heirloom Sonora wheat

Second loaf of whole wheat sourdough made with wild yeast starter and heirloom Sonora wheat

Have you thought about using heirloom wheat in your bread or grinding your own flour? Every now and then, I run across an article that suggests old-time wheat and grains are healthier for us. I’m still researching that, but I did get a chance a while back to bake a couple of loaves with freshly milled, organic heirloom Sonora flour Continue reading Two loaves from fresh-ground, heirloom Sonora wheat

Feeding the stiff levain

The fed levain, just seven hours later

This is a quick photographic tutorial on how to feed a stiff levain. If you’ve followed this journal, you know that Continue reading Feeding the stiff levain

First look at wild yeast sourdough starter under the microscope

Don't you want to know what that straight red line is?

Ever wondered what yeast looks like under a microscope? Every time I feed my starter or knead bread, I wish I could see what happens to the yeast. In fact, Continue reading First look at wild yeast sourdough starter under the microscope