Sourdough burger buns (Mezonos) 800g bread flour 100g active sourdough starter 340g apple juice (room temp) 70g honey 85g oil 2 eggs (room temperature) 10g salt   In a mixer fitted with a dough hook combine all the ingredients and mix for 4-6 minutes on med/high speed. Cover the bowl and let the dough rise for 5-6 hours at room temperature or for 8-12 hours in the refrigerator*. Lightly flour your work surface and place the dough on the floured surface Divide dough into 10 pieces (for consistent size weigh each to approximately 140g each) Shape each piece into a ball and pl ..read more

It’s traditional for many families to enjoy foods fried in oil during Chanukah to commemorate the miracle of the lamp oil lasting eight days. Fried donuts is a popular choice for this remembrance. Click on the image to be directed to the recipe page.   Sourdough Sufganiyot           Sourdough Sfeng           Sourdough Rosettes           ..read more

  What do you do when you know you won’t be using your sourdough starter for a while? I get asked this a lot. Maybe you’re going on vacation, or about to celebrate some kind of big life event, or maybe you just need a break from that quiet little baby sitting on your counter waiting to be fed.  As Pesach is approaching, a time when we eliminate all the leaven in our possession, I will be stowing away my little jar of ‘Chaos’ (yes, my sourdough starter is named Chaos!) and for the next week and half she’ll be kept tucked away and out of sight. Instead, I look forward to the holidays w ..read more

Whole grain absorbs a lot of water the trick to a light whole grain bread is high hydration and soaking your grains 6-8 hours before using it, so the grains don’t deplete the bread from all the water... When feeding your starter for this recipe prepare your soaker as well so you get 6-8 hours before you are ready to put up the dough. This recipe yields a large loaf, you may divide it in half for 2 smaller loaves.   For the soaker 50g oats 50g quinoa 10g flax 10g chia 135g room temp water   6-8 hours before you are ready to prepare the dough feed your starter and soak the grains ..read more

Are you a new sourdough baker? Or just really excited about your sourdough skills? Purim is just around the corner, and that means beautiful gift baskets! And even if you don't celebrate Purim, these tips here can apply any time you need to make a lot of bread for a big gathering, or whatever the occasion might be.  So Purim is a time of sharing homemade treats with friends and neighbors, and I know many of you might want to “show off” your amazing sourdough baking, and for good reason! What could be a better time to gift those you care for with some delicious homemade bread for mish ..read more

Basic country Loaf -75% hydration Remember to feed your starter 6-8 hours before baking. 100g leaven (bubbly sourdough starter) 450g white wheat bread flour 50g whole wheat flour 375g warm water (350 for initial dough+25 for when adding salt) 10g salt   Prepping the dough In a large bowl combine 100g leaven and 350g of water and mix well. Add the whole wheat and bread flours and mix until well incorporated. Autolyse Cover the bowl and leave to rest for 30-60 minutes. After 30-60 min of rest add 25 g of water and 10g salt, and knead until salt and water is combined into dough. Bulk Ris ..read more

When I posted on my Instagram that I was working on a sourdough rosette recipe, I couldn’t believe the excitement. I got message after message from followers telling me these rosettes make them nostalgic for their bubby’s kitchen. Did you know they are called fritlech in Yiddish, and that they were very popular amongst Hungarian and Polish Jewish communities? These rosettes, like the latkes and the sufganiyot we traditionally eat, are deep-fried. What I love about this recipe is that it is a super easy recipe which does not involve much prep time and is a great way to ..read more

These Tahini Date Bars are so easy and quick to prepare, I try to keep a little stash handy for anytime we need that little energy boost until the next meal (pro tip, they freeze really well!). Tahini Date Bars 20 pitted dates* 2 cups toasted almonds 1/4 cup tahini paste 1/4 teaspoon salt 4 oz melted chocolate (I prefer a 70% dark chocolate) In a food processor using the S blade process the almonds to form a paste. Add the dates, tahini, and salt and process until a sticky crumbly batter is formed, do not over process since this will cause the batter to become oily Transfer the batter t ..read more

    When I started baking sourdough, I experimented with my dough to try and get that perfect donut and I was pretty successful as you can see here. The problem was, I had jotted the final recipe down on a napkin or old envelope thinking that I’ll copy it over to something more permanent when I get the chance...  Well, you know what happened.  Life got busy and that precious scrap of paper got thrown out or just zapped to the same place all our missing socks go when they disappear from the dryer!  Four years on and I was struggling to recreate that recipe.  But I ..read more

Let’s talk sandwiches. Make a fun sandwich bar for dinner and the kids are sure to be excited over it, assembling sandwiches each to own liking and trimming them to perfection. One of my favorite protein choices for this is pulled chicken. Being that it is so simple to make, with flexible timing and preparation methods, whether you cook it all day in the slow cooker or just 15 minutes in the instant pot you can work it into your schedule with no effort and your family is sure to love it.   I made this chicken recipe once on a whim when I was running late and needed dinner o ..read more