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It's official! I have a banger recipe for your Halloween Charcuterie board crackers.500g peak or active starter500g flou...
09/17/2026

It's official!
I have a banger recipe for your Halloween Charcuterie board crackers.
500g peak or active starter
500g flour
75g Olive oil
75g melted butter
15g salt...
Mix until shaggy. It'll be too shaggy!
Add in heavy cream until your dough is well Incorporated.
Separate if necessary/Add your flavor.
Aggressively knead your dough together for 10 minutes. Pull it, stretch it, fold it, massage it. The magic happens by folding it. Don't break it! Shape it like an artisan loaf.
Let it ferment for 2hrs on the counter, before chilling for 30 minutes. This allowed then to puff and get airy.

Roll your dough ball out very thin on a piece of parchment paper. Cut to taste.

Bake 320° for 25 minutes.
Flip them for the remaining time, 10-15 minutes more.
Check every 5 minutes.
You're looking for light golden brown.
Check your thickest cracker it should still be flexible and firm in the center. It will crisp further as it cools.
Do not burn them
Flavors I used:
Garlic chia
Cajun
Tarragon lemon zest
Everything bagel

Enjoy

09/15/2026

I tied my pumpkin strings too tight and gave it nowhere to expand. So, although it looks and seems dense, it's actually just compact.
It does not taste doughy, dense or undercooked at all.
Next time.

Doughbie pumpkin loaf and Garlic ghost crackers. I have screwed these both up a million times!!! But, today I found my r...
09/15/2026

Doughbie pumpkin loaf and Garlic ghost crackers.

I have screwed these both up a million times!!! But, today I found my rhythm.
The loaf was a bit constricted from the tying to make the pumpkin ribs. I know better for next time.
These crackers though. I'm shook! There light and crumbly, like a biscuit with a stiff crunch.
Why have I never tried something like this from a store????
At least I know what is in my food.

09/09/2026

Why did I decide to start making sourdough myself...
Along this journey of repairing my relationship with food I hear so many rules from influencer guru's about what not to eat.
These days, that list gets long.
No meat, no cheese, no bread, no lettuce, no greens, no reds, white, blue, pink and especially not purple!! It was dizzying!
Well, I enjoy all of those foods. However, the pesticides in them are outrageous. So, let's make it ourselves.
Butter ✅
Cheese ✅
Popsicles ✅
And now bread ✅

If you start your relationship with sourdough and feel overwhelmed at first, so does everybody else. Take your time and have fun.

https://www.facebook.com/share/r/197DwL72fH/

09/07/2026

The Reveal...

Yogi Dough Baré is the son (discard) of Scarlett, (fed with wheat, rye and whey.)
Yogi was started on plain yogurt and introduced to white flour on August 18th.
Try it!
The flavor is sweet and creamy, with barely a hint of sourdough.

09/06/2026

The closest???

Meet Yogi Dough Baré.
2 hrs of cooling and then we'll see what's really going on in there.
Look how my scores spread, that means I had a really good oven pop, he needed more room and that my surface tension was good..
I thought it was over-hydrated, and really wanted to add flour because I've never felt a fluffy splooshy dough before.
So far, I'm really glad I didn't panic.

I don't usually do this, but... I need your prayers. Lord, give us this day our daily bread!!! On a sourdough mission, a...
09/06/2026

I don't usually do this, but...
I need your prayers.
Lord, give us this day our daily bread!!!
On a sourdough mission, and so far, after many, many failed attempts... This is the closest!!!

Meet the Sourdough Muppets. From left to right, please meet: Ruby So DoughBetty Dough Johnson And Scarlett Doughaira Bet...
08/29/2026

Meet the Sourdough Muppets.
From left to right, please meet:
Ruby So Dough
Betty Dough Johnson
And Scarlett Doughaira

Betty, inspired by my Betty Crocker era was born first on August 2nd. Her diet is whole wheat, rye and water.
Betty smells like b**r

Scarlett was born second on August 4th, from the discard of Betty. Her diet is wheat, rye and whey (instead of water). She is also fed water and no longer being fed rye but having white and wheat flour feedings. Scarlett smells like mascato or reisling w**e.

Ruby was born on August 18th, from the discard of Scarlett. Ruby was introduced to 48 hrs of grape fermentation. Ruby is on a diet of (rye started all of them) wheat and white flour, whey and water just like Scarlett.
Ruby smells like a sweet w**e, buuuuut sometimes smells like roses. IDK how.

Check the video in the comments.

They've all been dried out and dehydrated for preservation and sharing.
If you're interested in sampling either of these successful and mature starters, I would love to share.

Ok... Back to life after su***de! I am so grateful that sourdough is as forgiving as it is. Because, boy I'm hard on mys...
08/25/2026

Ok... Back to life after su***de!
I am so grateful that sourdough is as forgiving as it is. Because, boy I'm hard on myself.
So, the second loaf was over proofed and ended up as yummy delicious crackers.
The third was over hydrated, and over proofed and turned into soup.
Totally defeated, l scooped the soup, started adding flour and trying to rescue my girls. They started holding their shape and getting puffy again, but I couldn't wait to long.....
So I baked, crossed my fingers, vowed this was probably the last one, threw some utensils across the kitchen, cried....
Then discovered how much I had actually done right.
It was fermented and it had huge holes, there's a crust and a decent crumb, but you can see along the bottom how the holes are all condensed..... That's showing the dense area that just didn't have the strength in fermenting to get any higher after over fermenting.

The kitchen is clean... I thought I'd never make it.
Can't wait for round 4.
PS - they taste amazing, too.
I have 3 different starters. I'll introduce them soon.

UPDATEI got focused so forward on what I did wrong to build upon the next batch, that I forgot to tell you. I didn't kne...
08/18/2026

UPDATE
I got focused so forward on what I did wrong to build upon the next batch, that I forgot to tell you.
I didn't kneed the dough... IDK why, I thought it was coming later in the recipe, but I skipped it.
They were very dense!!
Round Two!

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