Crepes are definitely a go-to staple in our house. Either I have extra sourdough starter sitting around to make an instant batch of sourdough crepes, or I toss some flour (can be sprouted) in a bowl to soak with milk and acid… and we have crepes in about 8 hours. There’s really nothing to it. This post also includes many ideas for incorporating crepes in your meal planning. Share your crepe uses in the comments!
Cream Cheese Frosting
August 18, 2010 By 7 Comments
This divine, probiotic, cream cheese frosting is a less expensive option than the coconut cream frosting we love. And to boot, there’s no coconut taste, which will make many happy. I’ve been using it to frost both the spice cake and chocolate cake. I’m excited to offer this less expensive option for frosting in the sourdough cakes lesson of the Sourdough eCourse.
Lacto-Fermented Honey Dill Mustard
June 25, 2010 By 21 Comments
I am on a condiment kick at the moment. Ketchup last week and this week honey dill mustard. Oh, the zip and zing a little mustard can add to a sandwich! My mouth waters just thinking about it! If you have a few minutes and a few simple ingredients, you can whip this mustard up in no time.
Lacto-Fermented Homemade Ketchup
June 16, 2010 By 81 Comments
Lots of people have emailed me over the years for a homemade ketchup recipe, and I’ve emailed back a basic, loose recipe that gets us by. But now I’m pleased to share Erin’s recipe! It offers more flavor and is lacto-fermented for greater nutrition and a longer shelf life. Enjoy!
Sourdough Pizza Crust
June 10, 2010 By 48 Comments
Many have been waiting for Erin to share her sourdough pizza crust method. The wait is over! Erin writes, “Pizza and sourdough. Two of our favorite things! How great to combine them into one delicious ‘gourmet feast’– as my husband and 3 year old like to say. This recipe requires very little hands-on time, is nourishing, and simply delicious. Enjoy!”
Chocolate Chunk Bar Cookies
June 9, 2010 By 7 Comments
Feeling like a good chocolate chunk cookie? Here you go! For the chocolate chunks, I’ve been coarsely chopping dark chocolate rounds. These cookies use sprouted flour, which I love to use in cookies and baked goods where there’s none (or not enough) liquid for an overnight soaking. But actually, sprouting a grain is better than soaking it, so I’m happy to do it regardless.
Hamburgers, All Dressed Up
April 15, 2010 By 10 Comments
We splurged on hamburgers for our Easter dinner. Yes, splurged! It was a splurge for two reasons. First, because I don’t often serve a big hunk of meat to everyone. These were 1/3 pound each – and the kids were thrilled! 
And second, because of all the simple, yet special touches: a hint of mint in the burgers, carmelized onions, melted homemade queso fresco cheese, buns from Erin’s sourdough English muffins, and liberally spread homemade mayonnaise. The burgers were pretty much over-the-top awesome!
Whole-Grain Sourdough Waffles
April 14, 2010 By 48 Comments
Once again, please welcome Erin (the creator of the fabulous sourdough English muffins)! Today, she’s sharing a recipe for sourdough waffles. Using this recipe, you can create your waffles from room temperature starter. Do you have two cups of starter out at room temperature? Good – you can make waffles right now!
Basic Egg Salad
April 7, 2010 By 36 Comments
Egg salad! We love it. It is a great meal for a busy mom, because it is so easy to whip up in a pinch. This is my basic egg salad, which is admittedly, nothing fancy. I season to taste, so it is not much of a recipe, either. Be sure to share how you make your egg salad! Do you have any special ingredients that kick yours up?
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