Sourdough doughnuts, sourdough donuts or sourdoughnuts? I know there are different opinions on the correct spelling, but regardless of the way you spell it, these doughnuts are a thing of beauty. They are light and airy, not overly sweet and you can decorate them any way you would like - so go nuts! Plus, these are easier to make than you may think, as with most things sourdough there is a lot of waiting, but the results are most definitely worth it. If you have been followin

I have been making these for awhile. I played around quite a bit with the formula and have found that it is very forgiving. The biggest part about getting these right is giving the dough enough time to fully proof before baking them. I have written this recipe as a "same day" bake; however, there are also multiple points in the process to put the dough the fridge in order to stall out the fermentation for another day...sometimes life gets busy and you can't bake all the time

These cookies are incredible! They are also incredibly easy to make too. You can use your stand mixer, or a bowl and big spoon work perfectly fine as well. I actually have a tough time putting a title on them because there is so much good stuff in them. Almonds, buckwheat, cranberries, chocolate, salted tops and probably any other goodies you want to swap out! I have been making these for awhile now and every time I am blown away by how good they are. I'm sure these would be

This is a really fun loaf to make! The contrast of the black charcoal really pops when mixed with a predominantly white loaf. The fact that it is such a high percentage of white flours means that not only will the marbling look incredibly cool but there is a good chance you'll end up with an impressive open crumb as well! Personally I don't find that the charcoal really adds any flavour, just a cool aesthetic. Supposedly it may provide some health benefits but I cannot speak

Roasted garlic and cheddar cheese sourdough will quickly become a favourite. The flavour is not overpowering and the cheese ratio is perfect

Now I know it's not Sourdough, but this homemade yogurt is fermented, and does require a "starter", plus it's going to be as good or better than what you will be able to buy in the store. I have been eating homemade yogurt for as long as I can remember. It has definitely changed a little bit over the years, but now I have got my system dialled in and the results are extremely consistent. It's tangy (if you want it to be), it's thick, and it's really easy to make. You only nee

Beer and bread go hand-in-hand. They are both delicious, and both rely on the fermentation of grains for everything to come together just right. I have been brewing beer at home for several years now and like bread, it's something that takes practice to get dialled in. It does take a bit of work and you need some supplies/tools but, if done well, the end result is totally worth it. When brewing beer you "mash" the grains in hot water which essentially converts the starches in

Every once in awhile I like baking these loaves using only whole wheat flours. These definitely are not what you are imagining when you hear "Sandwich Loaf". They are pretty dense, hearty little bricks, but super healthy and packed full of flavour! My kids actually love them too, so that's a bonus. They make for great french toast, grilled cheese and of course, sandwiches! I've had varying success with hydration levels from 85%-100%. I usually blend a bunch of different flou

Lately I have been leaning towards loaves that are an even split between white flour and whole wheat. I find them to be very predictable and I generally have a good idea of what the crumb is going to look like before even cutting into it. I have never really been one for wildly "open crumb" in my bread ... the giant holes just aren't that practical. Don't get me wrong, I think it is incredible and I still aim for that once in awhile. I just really love toast and peanut butter

This is my Sourdough take on a classic. I love it, and more importantly my kids love it. Sourdough Cinnamon Raisin loaves are really nice to have around the house and stocked up in the freezer. While not as versatile as a lot of other breads, they work great on their own as a nice quick breakfast. I try to always keep some sliced up and ready to go in the freezer. As with most of these recipes that have additions in them, I encourage you to play around with different percenta

If you click HERE you will see that I do a deep dive into this recipe from start to finish. This is a summary of the same recipe that I keep finding myself coming back to. It tastes great, it is not too dense, it is not too open, and it compliments any meal nicely. I am a big fan of other high-hydration loaves and loaves that have added ingredients, but this one is a classic. When teaching other people how to make bread, I generally find this to be a good jumping off point. U

I had never planned to make a loaf of bread with Farro, but it is now in my list of regular bakes. I got the idea because one day I ended up with some leftover cooked grains from a recipe we love out of the Pollan Families book "Mostly Plants". It wasn't really enough to make a meal out of it and as I was baking bread that day anyways I decided to give it a shot. The Farro has a similar texture oatmeal, so I figured the process wouldn't be much different than making a Porridg

Porridge (also known as Oatmeal) loaves are really nice to have around the house. Because of the higher water content from the oatmeal they typically last longer before going stale. We have occasionally had Porridge loaves up to a week on the counter and they are still pretty good at that point. After you cut it be sure to cap it off by putting it with the cut side down on the cutting board or counter (We do this with all our Sourdough, no bags needed!). I go back and forth b

Never throw out your Starter again! Save any extra you have and put it in a sealed jar in the fridge. There are lots of ways to use it up. One thing that used to bother me when I started working with Sourdough was the amount of wasted flour I was ending up with. Each time I fed my starter I was throwing away the majority of the mix! As I learned more about sourdough baking I began to find recipes that used the old discarded starter. It was a game changer. The most common on

Sourdough bread with roasted potato and roasted garlic..... bring this to a dinner party or potluck and it will definitely be a hit. The flavour is really nice on this one. The garlic doesn't overpower the loaf and the potato chunks add a nice touch to the texture of the bread. The aroma while baking this (or any other garlic loaf) is incredible, and it tends to linger in the house all day. I mean that in a good way, if you're not into that then it might be worth skipping to

There are a lot of different ways to make a great loaf of sourdough bread. This is a breakdown of my favourite techniques. If you are just looking for the formula/baking schedule, head to the recipe section of the website or click HERE for my post on the same loaf. What follows is an in-depth look at the process...It's kind of long, but it should give you a good grasp on how to produce a great loaf of sourdough bread at home. This recipe will make two beautiful loaves of crus

It's always nice to have a Seeded Sourdough loaf in your arsenal. The aroma while baking is wonderful and the flavour of the seeds comes through really nicely. If you want, you can really push the hydration levels with these loaves because the seeds do tend to soak up quite a bit of liquid. For this bread I like to laminate the seeds into the dough, not for a marbled effect but to try and preserve the gluten network. I find that if I mix them in at the same time as the salt t