The Sourdough Journals

The Sourdough Journals

A few years back I cultivated my first wild yeast sourdough starter and tracked my experiments on a separate web site at thesourdoughjournalsdotcom. YayYay’s Kitchen was a fantasy 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.

In June 2016, I moved the entire Sourdough Journals (SDJ) site over here to YayYay’s Kitchen, under a brand new tab, appropriately titled, The Sourdough Journals. You can see it up there on top.

All your old bookmarks take you to the same pages right here on YayYay’s Kitchen–for now

Did you have a recipe or info page on the old site bookmarked or pinned? Not to worry. WordPress’s wonderful Happiness Engineers helped me set it up so that any time you click on your old bookmarks, they’ll take you to the same page here on YayYay’s Kitchen.

I recommend setting up a new bookmark or pin, if you have them, however, because I probably won’t keep paying for the redirects forever! They’ll be up at least a year, though.

Update March 2017: Through a misunderstanding of how this conversion works, I inadvertently dropped the old URL. Sadly, it is no longer available. I apologize if this lapse causes, or has caused, any inconvenience to you, my readers.

Work to do

The old site didn’t translate perfectly to the new site. I’ve a lot of work to clean up various messes, like finding and adding all the featured images back in, but the posts, pages and even your comments are all here. I’m looking forward to updating the journal as I try out new methods, develop recipes and figure out how to get lighter, airier whole wheat sourdough loaves. There’s got to be a way! My learning curve is steep, but it is a lot of fun.

Please tell me if you have any problems finding something you relied on at SDJ. I want to make it easy to find everything here. Meanwhile, you can find everything published under SDJ in the tabs under this heading. Let me know what you think, and happy baking!