Sourdough grilled cheese with salami and pickles


Hi friends! Did you know that you can add salami and pickles to grilled cheese? I didn’t! I saw a thing on the facebook page of Bon Appetit (the magazine). It doesn’t really require a recipe, but it did spark an idea.

I also recently learned that you can use mayo on the outside of grilled cheese sandwiches if you’re out of butter. Or if you just want to. There is a flavor change, but it’s pretty minor. The first time I read about that I thought it would make a terrible mess in my pan, but it didn’t. Worked about the same for me!

Pseudo recipe/stacking order

2 slices sourdough coated with butter or mayo on the outsides

thin sliced cheddar cheese

pickles sliced thinly


more thin sliced cheddar cheese

put in a frying pan or on a griddle, cook on each side until golden brown and delicious.

Cut into triangles and serve. Or whichever shape you want, but triangles are better. Or don’t cut it- I’m not going to make you.


Book review- Soframiz by Ana Sortun & Maura Kilpatrick



Soframiz by Ana Sortun & Maura Kilpatrick is, like the cover says, a book full of vibrant middle eastern recipes from Sofra Bakery & Café. The recipes are varied, mostly middle eastern with some untraditional ones thrown in (such as earthquake cookies, pumpkin jam, and a few more.) Continue reading

Spelt and white sourdough with honey


My scoring went all wonky with this one too, but I kind of like how it turned out. And the color on the crust is so pretty!

These loaves are a white and spelt sourdough with a bit of honey. I made up my own recipe, which I would share, but the crust turned out really chewy like shoe leather. I’m not sure if it’s got something to do with the recipe I used, the new ingredients, or the fact that I did my second proofing on the counter instead of retarding it in the fridge, but I definitely need to play around with this one a bit. The spelt was nice! Flavor wise at least. And the honey was interesting. It was a little odd to mix in, but the flavor was subtle and I liked it. I will have to add honey to more of my breads and see how it goes.

Book Review- The Bread Baker’s Apprentice Mastering the Art of Extraordinary Bread 15th anniversary edition by Peter Reinhart



Ok, this book is super exciting to me. Peter Reinhart is one of the most respected and commonly heard of names when it comes to bread baking. At least in the research I’ve done. I have checked out the Bread Baker’s Apprentice from the library a few times, but hadn’t gotten around to buying it. I’m kind of glad I waited, because this 15th anniversary edition is updated, albeit slightly, and has some extra info. Continue reading

Country Rye from Chad Robertson’s Tartine


I’m a little disappointed. I finally got my scoring fairly consistently how I wanted it on my normal, knead forever, high hydration sourdough. Then I started experimenting, and my scoring on the higher hydration doughs are awful. I can’t even tell if I’m getting better or worse. Hopefully it’ll click in my head one of these days. Continue reading

Book Review- All Under Heaven by Carolyn Phillips

Hi friends! I haven’t blogged in awhile, but I’ve still been doing bread experiments. I swear I’m not going to turn into a cookbook reviewer only, I really do hope to get a chance to write about some of my sourdoughs soon, it just hasn’t worked out recently. I’ve also fell down the Instagram rabbit hole (there are so many pretty bread pictures! Who knew you could get totally inspired by a picture with a small caption? More experiments coming up!) and you can find me here.

Anyway, I recently received a copy of All Under Heaven, Recipes from the 35 Cuisines of China in the mail. This is a meaty book! It’s heavy, long (514 pages!) and has such an elegant cover.


Just look at how simple and beautiful that is!

The inside is a smidge disappointing, I do love colorful food photography and this shows only black and white line drawings, but there’s nothing WRONG with it. The recipes are sorted into chapters by geographical regions, and each chapter begins with some history on that region. There is a lot of good information here! Periodically there are also drawn illustrations with instructions on some of the more difficult or unusual techniques. For example, cutting squid blossoms and filling hakka tamales are explained both visually and by the written word.

Most of the recipes seem fairly approachable, but I’ll be honest, I haven’t cooked anything out of this one yet. The size and heft of the book alone are a little much for me. I am currently flipping through it again to write this review, however, and I’m being reminded that there are some interesting things in here that might be fun to make. If I can dig out of my sourdough place for awhile I will probably try a few.

Short summary- the cover is captivating, there’s lots of history, and a bunch of recipes in here. If this seems like your thing, definitely pick it up and give it a flip through!

Please note that I received this book from Blogging for Books in exchange for my honest review.

Field Blend #2 from Flour Water Salt Yeast by Ken Forkish


Another bread experiment! This one I have already tried twice. You can find the recipe on page 159 of the book.

This was the first time I had used rye flour. The recipe notes say that rye flour makes dough more sticky, but I was definitely NOT prepared. I thought I was, but when it was time to divide and shape the dough I probably lost half a loaf from stickiness. Part of this was probably because I’m still not sure if I am doing my stretching and folding correctly, part was because I did not flour my work surface enough, and part was probably because bread is alive until you bake it and this one had an attitude. Continue reading

Pain Au Bacon from Flour Water Salt Yeast by Ken Forkish


I’ve been making my plain, normal Sourdough for awhile now, and I feel pretty confident with it. I don’t want to remove that one from my repertoire by any means, but I do want to challenge myself and branch out a bit more.

I recently bought the book Flour Water Salt Yeast by Ken Forkish because it’s stunning and I really, really, really want to make all of the beautiful bread shown in it’s pages. There may not be a ton of recipes, but the ones that are there all look worth trying. There is a lot of theory and information in this book, and I love it so much! I can’t say enough good things about it.

The first recipe I had to try was Pain Au Bacon from page 177. Who could resist the call of bacon bread? I’m pretty sure this recipe is the main reason I bought the book.

It was… hard. Not impossible, but I haven’t really worked with high hydration doughs before, and there were some challenges I hadn’t expected. I’m not sure if I did the fold and turns correctly. The dough was stickier than I was used to. When it was time for shaping, the dough did not want to hold it’s shape, even though I followed the directions in the book to the best of my ability. When it was time to bake I didn’t have much hope, but I plopped the oozey dough into the dutch oven and decided to give it a try anyway.

Oven spring is a wonderful thing. I did not get as much oven spring as I was hoping for, but I did get some. The loaves were a bit squashed looking, but the crumb was surprisingly open, and the texture of the bread was phenomenal. The crust was light and crisp, though still chewy, and the flavor was smoky and bacony and really delicious. I will be making this one again, but I definitely need more practice.


No Knead sourdough experiment

Hi friends! I haven’t disappeared. I have been doing a lot of experimentation lately and the results have been… interesting. Not exactly disappointing, but definitely not beautiful. Honestly I wasn’t sure I wanted to share, but what’s the point of having  a blog if I don’t want to share things? You can’t get better if you refuse to try.

I found myself reading My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey. A bit late to jump on the bandwagon, but I’ve jumped on now and I’m completely fascinated. I wanted to try out the basic no knead bread from the book, but I didn’t have yeast (and sometimes using store bought yeast makes me feel like I’m cheating on Heinrich, my sourdough starter.) After reading some of the theory in the book and googling a lot to find information from around the web I came up with my own no knead sourdough.

The results were not bad. The dough was a bit hard to work with and did not want to hold it’s shape as well as my normal sourdough, which means the final loaf was a bit ugly. It looked like a football, but that could be remedied with practice. There was quite a bit of oven spring, which was nice. The crust was crisp and thinner than normal, but I probably should have baked it a bit longer to get more color. The crumb was nice and open. All in all I might try this again if I have some time but don’t want to knead, but I prefer the prettier loaves from my normal recipe at this point.


No Knead Sourdough- makes one loaf


2 oz sourdough starter (100% hydration)

9 oz flour

6 oz water

.2 oz (1 tsp) salt


Mix starter and water in a large bowl and stir to dissolve. Add flour and salt and mix well. Cover and let rise on counter overnight. Afterwards, place dough in fridge (I left it in the same bowl) for 3 days for flavor development and proofing.

After the 3 days remove dough from fridge. Remove from bowl, shape, place on parchment paper or a floured countertop and let rest for about two hours in order to come to room temperature. Afterwards, lightly flour the top of the loaf and score.

Place dutch oven in a cold oven and preheat to 475° f about an hour before you want to bake. After an hour, carefully remove dutch oven and lid, plop the dough in with the scored side up, cover, and bake for 15 minutes with the lid on. After the 15 minutes reduce heat to 400° f and remove lid. Bake another 20 minutes or so without the lid, until bread reaches 205° f and loaf sounds hollow when you tap on the bottom. Allow to cool at least an hour before slicing.