Homemade Cracker Fun

June 1, 2020 Last weekend, I made whole wheat sourdough discard crackers. I had some fun with it and cut out a sailing scene in the rolled out cracker dough.

Sourdough Discard Southwestern Crackers

My favorite use of sourdough discard is making crackers.

Sourdough Cast Iron Pizza (Vegetarian)

When I started making sourdough bread, I didn’t like wasting the discard. Lucky for me, King Arthur Flour had a recipe for using the discard to make pizza dough! This is a mash up of the King Arthur Flour’s sourdough pizza dough recipe (https://www.kingarthurflour.com/recipes/sourdough-pizza-crust-recipe) and the technique used in “Cook It in Cast Iron: Kitchen-Tested […]

Triple Ginger and Pecan Scones

Modified the Milk Street recipe from Tandem Bakery’’s Briana Holt. Ingredients 455 grams (3½ cups) all-purpose flour, plus more for dusting 67 grams (5 tablespoons) white sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons ground ginger 1 1/2 teaspoons grated nutmeg 2 teaspoons kosher salt (1 1/4 teaspoons table salt) 1 1/2 […]

Triple Ginger and Cranberry Scones

Aunt Hazel’s Molasses Cookies

This is a recipe from my Great Aunt Hazel who was born in 1902. My sister found a card with the molasses cookie recipe and took pictures for us. I loved these cookies when I was a child. She made them any time we came to visit. It was magic to see the syrup foam […]

Cauliflower Strudel, Blueberry Chutney (Vegetarian)

This is dish was inspired by the Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Bruce Weinsten and Mark Scarbrough “Cauliflower Strudel, Cranberry Chutney” recipe. Makes 8 Servings