Everything bagel seasoning has a way of making anything taste better, and sourdough bread is no exception. I started folding it into my kefir sourdough dough after getting tired of seasoning falling off the top of my loaves, and it turned out to be one of the best decisions I have made in my kitchen. […]
Honestly, this loaf started as a way to use up the last of a bag of oats that had been sitting in my pantry for way too long. I almost didn’t add the kefir, thinking the dough already had enough moisture from the oats, but I’m glad I did anyway, it softened the crumb in
I get some version of this question almost every week: “Do I really have to keep a sourdough starter alive for a week before I can bake anything?” And for years, my honest answer was yes. Traditional sourdough starters, made from just flour and water, can take five to seven days to become active, and
How to Make a Sourdough Starter With Kefir (Complete Guide) Read More »
There is nothing quite like the smell of garlic and herbs baking into fresh bread. This garlic herb kefir sourdough bread is one I make almost every week, because it goes with nearly everything I cook. Using kefir in the dough gives the crumb a soft tang that works beautifully with the savory garlic and
Cranberry walnut bread has always felt like a hug in loaf form to me, especially once the weather turns cool. I started making my version with kefir a few years ago, after noticing how the tang from the kefir made the tartness of the cranberries feel even brighter. Once I tried it that way, I
Some of my happiest baking memories involve chocolate and a slow Sunday morning. This chocolate chip kefir sourdough bread came from wanting that same cozy feeling in a loaf I could slice for breakfast, not just a treat for dessert. Using kefir in the dough gives it a soft tang that plays beautifully against the
There is a reason kefir shows up in almost everything I bake. Years ago, when I first started keeping kefir grains on my counter, I began swapping kefir into my bread doughs instead of plain water or milk. The tang it added reminded me of the deep sour flavor I love in a great sourdough,
I grew up smelling cinnamon bread cool on my grandmother’s counter, and I have been chasing that same warm, spiced smell in my own kitchen ever since. When I started baking sourdough, this was one of the first flavors I tried to recreate. A swirl of cinnamon butter, a handful of plump raisins, and my
I still remember the first time I folded fresh blueberries into a sourdough loaf. My kitchen smelled like lemon peel and warm bread, and the purple juice ran through the dough like little rivers. That loaf never made it past breakfast. My family ate it standing at the counter, still warm, with butter melting into
In early morning, I start my day by mixing my own kefir with fresh berries and a little natural sweetener in quite kitchen. I feel a deep joy as I stir and savor the first sip, which feels like a warm, healthy, simple hug. While stirring my blend, I watch it turn smooth and creamy
