Some of you may recall that a few years back I cultivated my first wild yeast sourdough starter and tracked my experiments on thesourdoughjournals dot com. YayYay’s Kitchen was a flighty dream then, but The Sourdough Journals were, and still are, as real as the messy, fragrant, gooey-in-my-hand wild-yeast starter I grew from almost nothing and made into bread and pastries.
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
Holiday flavors pop in these fruity whole wheat scones, made with excess sourdough starter
Fresh-ground heirloom wheat delivers depth and richness in both flavor and aroma
How to feed a stiff levain, step by step, with photographs
Ever wondered what yeast looks like under a microscope? Every time I feed my starter or knead a new loaf, I wish I could see what happens to the yeast. Well, now I can, and I’ll share my exploration with you. Come see my very first microscopic pictures of wild-yeast sourdough starter.
A while back, I made a big gooey mess. Don’t you love how mistakes teach us some of our most interesting lessons? Here’s what I learned about the importance of salt in sourdough bread.
Crunchy on the outside and tender on the inside, this loaf fairly sings with slightly tangy, deliciously aromatic, whole wheat goodness. The secret? A longer than usual incubation period.
In hopes of cutting out a couple of steps and reducing the overall loaf-making time, I blended some old tricks with some new ones.
Pull these tender, savory, spring-time scones, with their bright bits of asparagus and red onion, hot and fragrant from the oven in just 35 minutes, and use a full cup of excess starter while you’re at it.