I am so excited! I found a fresh milled sourdough bagel recipe that actually worked. And, by worked I mean wasn’t a hockey puck after it was baked. I know, I have high expectations…ha ha ha. These bagels were soft, hearty, and delicious. I will make them again for sure. I decided to use a vanilla sugar glaze to give them a bit of a sweet flavor. This recipe used 560g of fresh milled flour and 1 cup of active starter. I used my electric dough maker/fermenter and was able to mix and ferment the dough in the same bowl.…

This week, we have a dinner to go to and I have been tasked with the dessert. Yay! I settled on making a lemon pistachio cake. This cake will be a great combination of salty and sweet. It will use 140g of fresh milled flour instead of AP flour. I always like to use my fun kitchen gadgets. For this recipe, I’ll use my countertop food processor to get the pistachios into a ground powder, as called for in the recipe. In keeping with the lemon theme, I’ll make some sourdough lemon poppy seed muffins. I love making muffins because…

What a week! To start out, we made a killer chocolate truffle cake for Nick’s birthday. IT WAS AMAZING!!!! It consisted of three layers, a base layer chocolate cake, a middle layer truffle/mouse, and a top layer ganache. Instead of AP flour, I used 140g of fresh milled flour. The recipe called for sunflower oil, I used avocado oil. Instead of corn syrup, I used honey. The hardest part, for me, of making this cake was letting all the separate layers cool before moving on to the next layer. Patience is not my strong suit. In the end, Nick enjoyed…

We’ve got a birthday in the house this week…Hubby turns 44! He has requested a chocolate cake and a chocolate cake he will get! After showing him several different versions of chocolate cake, he decided on a chocolate truffle cake. It looks amazing and I’m super excited to make it. It consists of three layers…a chocolate cake base, a whipped chocolate truffle in the middle, and a chocolate glaze on top. Phew! The actual cake will use 142 g of fresh milled flour. There is a lot of chocolate in this recipe…how can it disappoint. I will use my 9…

What a fun weekend of baking! I started off the day making my new English muffin recipe and it DID NOT disappoint. I am so happy with it. I finally got the flour and active sourdough ratio figured out. More importantly, I found an English muffin pan with a lid that baked the muffins perfectly. No cast iron pan needed. Here’s the recipe I came up with: 🌾 Fresh-Milled Sourdough English Muffins Yields: 10–12 muffins Prep time: 20 min hands-on Fermentation time: 8–12 hr (overnight) Cook time: 15–20 min ⸻ 🥣 Ingredients For the dough • 1 cup (240 g)…

To start our bake week, we’ll do a sourdough blueberry buckle. What’s a buckle? It’s a streusel topped coffee cake that is moist and delicious. It will have plump and juicy blueberries and a subtle sourdough tang. This cake will use 150g of active starter. I will use 200g of fresh milled flour for the cake batter and 50g of fresh milled flour for the streusel topping. The cake batter calls for 150g of milk. I’ll likely add 1/4c more milk to account for the switch from AP to fresh milled flour. Next, we’ll do a sourdough discard breakfast pocket.…

The week’s bakes were quick, painless, and yummy! To start, I took about 20 minutes to make some chocolate chunk sourdough muffins. I had some chocolate chunks on hand from my Thrive order and they worked perfectly. I also used my USA pan muffin pan and these babies popped right out clean and easy. If ever in a pinch for time, these muffins are a great option. Plus, they taste really good. I used 170g of fresh milled flour, 200g of my discard, and about 70g of raw whole milk instead of the 60g the recipe called for. This extra…

In researching recipes for this week, I found myself being drawn to more savory items. I ended up settling on two savory recipes and one sweet. Seems fair. Firstly, we will tackle a sourdough breakfast skillet that’s full of protein to feed my three growing boys. There is no flour in this recipe (I know, crazy). Instead, we will use some veggies, eggs, and cheese. I will use 1 cup of active sourdough starter to make the topping. I get to use my cast iron pan again…wahoo! I will also be using another fun gadget, my cute little food processor.…

What a great bake week! Everything tasted great and got rave reviews from the fam. This was the second time doing the Sourdough Cinnamon Toast Crunch and it was even better this time. I tripled the recipe so that we were sure to have enough. I used 550g of fresh milled flour. The actual recipe called for 4 1/2 cups AP flour when tripled. So, 4 1/2 x 120 = 540g . I added 10 extra grams to account for the fresh milled flour’s increased absorption. I used 360g of my discard for this cereal. All of the remaining ingredients…

The sourdough cinnamon toast crunch cereal/crackers that I made a couple weeks back have been requested again. Not only is this a great cereal recipe, but it makes for a great little snack. The cereal stores nicely in a jar and they are easy to pop a few to get a sweet treat. I plan on tripling the recipe this time. So, I will end up using 4 1/2 cups (540g) of fresh milled flour. (120 x 4.5=540g). I will end up using about 360g (120g x 3=360g) of my sourdough discard. So yummy! My husband also requested I make…