I was super excited to try the pop tarts this week. I doubled the recipe and added active sourdough starter. This recipe called for 1 pound (4 sticks) of butter so I ended up using 2 pounds (8 sticks) of butter. The end result was a soft, buttery, fluffy pastry. I used Smash foods strawberry jam for the filling on these pop tarts. This jam is amazing in that it only has 5 g of carbs for 1 tablespoon and only 5 ingredients. Normal jam/jelly has 10-15g or more of carbs per serving and not ideal ingredients. For our Type…

I’ve always wanted to recreate the classic strawberry pop tart. My plan is to rearrange this recipe by adding some sourdough and using fresh milled flour. To keep the carb count down for our Type 1 diabetic son, I will use Smash Foods Strawberry Jam. This stuff is liquid gold in this house. One Tablespoon only has 5 g of carbs compared to upwards of 10-15g for most other jams. It tastes amazing too. Check back later…lol. I’ll be sure to write up the recipe I use so you too can recreate the pop tart. I plan on doubling this…

We started out the bake day with a sourdough discard peach quick bread. I despise the word moist, but this is the best way to describe this bread. So good! I used my USA pan and, per usual, it came out perfect. This recipe used 1 cup of my sourdough discard. Using more of our copious amounts of peaches, this fresh milled sourdough shortcake recipe turned our usual biscuit into a scrumptious dessert with homemade whipped cream. I added some organic maple flakes and cinnamon to the biscuit dough to give it a more sweet, dessert flavor. It was delicious.…

We are knee deep in juicy peaches right now. What better to do then use them in our weekly baking? First on the menu, fresh milled sourdough discard peach shortcake. This is a twist on the classic strawberry shortcake, of course. We will plan on serving this shortcake for dessert after we make our fresh milled pizza dough. Also on the menu is a sourdough discard peach quick bread. Finally, we will play with a different granola bar recipe that was a big hit the last time I made it. Super simple and minimal ingredients.

The Nutrimill and Bosch mixer were put to good use again this weekend. Hard white wheat berries from Dave’s Farms were used for all of the recipes. It was our Type 1 diabetic’s 3 year ‘diaversary’ and his requested recipes were on the menu. I used my silicone donut pan to make these lovely muffins into donuts. Something about a donut just hits different. We skipped the cinnamon/sugar topping to these donuts to keep the carbohydrate and insulin amount lower. The sourdough banana bread was a huge success! My USA pan made this recipe so much easier. The loaf popped…

8/28/2022-the day our oldest was diagnosed with Type I diabetes. A day that changed our lives forever. It has been three years since his diagnosis, but it feels like yesterday. We have learned so much, but yet have so much still to learn. The challenges that each day brings are immense. Nothing is spontaneous, everything is planned out. For some, this may sound daunting. For us, it was an opportunity to thrive. I almost felt like my life, up to that point, had been lived to prepare for this moment. But, don’t get me wrong, even with the knowledge my…

It was a great weekend of baking and celebrating our middle son turning 13. Plus, we have a ton of leftovers to munch on this week.

Our middle son is turning 13 this weekend! We now officially have two teenagers in the house. This kiddo loves to create through cooking, sewing, 3D printing, board game making, T-shirt printing, and Legos. So, what better to do than create a birthday menu fit for a teenage boy. Here’s the planned menu: sourdough discard pancakes, sourdough discard oatmeal cookies, chicken pot pie made with sourdough pie crust and a decadent fresh milled chocolate cake. Oh, and why not throw in some sourdough discard graham crackers? And, of course, we have our weekly loaves of sourdough sandwich bread. Phew! Can’t…

It was a busy day for my NutriMill Harvest Grain Mill. First on the agenda, sourdough granola bars. I used this recipe from The Flour Barn Homestead. Once cooled, I cut them into squares, wrapped them in parchment paper and put them in the freezer. The boys will love these treats in their lunches. Next up…sourdough biscuits from Idie’s Farm. These are a staple in our house and so easy to put together. They make a great breakfast sandwich. I always make a double batch and store them in the freezer. Now, for the main attractions…fresh milled sourdough sandwich bread…

Fresh from the mill this week: Let’s jump right in. The kids are headed back to school and we need some breakfast and lunch goodies to fill their bellies. Here’s what’s on the menu: Two loaves of sourdough sandwich bread using hard white wheat berries… Sourdough granola bars using hard white wheat berries… Sourdough breakfast biscuits using soft white wheat berries… Sourdough cinnamon rolls using soft white wheat berries… *All of the wheat berries measured and ready to go.