bread baking

Easy, Rustic Sourdough Discard Biscuits

October 30, 2020 by Mel Leave a Comment

“It is a truth universally acknowledged that a sourdough baker of any regularity must be in want of recipes to use sourdough discard.” I’m pretty sure Jane Austen said this, right? Or, something like that. Either way, when you bake a lot of sourdough it means that you have a lot of extra starter. I have been experimenting for a while now with different recipes (like these cookies and these incredible tortillas) to use it up. Since I am a complete and utter fool for anything breakfast related, I had to come up with a biscuit recipe, and I finally have! These fluffy sourdough discard biscuits are a great way to use up leftover starter in a way that everybody loves. Name me a person that doesn’t love biscuits. Bet you can’t!

Overhead shot of sourdough discard biscuits. Six of them are resting on a cooling rack, while one is resting on a striped napkin. The biscuit on the napkin has a bite taken out of it.

The Best, Fastest, Garlic and Rosemary Focaccia Bread

September 11, 2020 by Mel Leave a Comment

Well, it’s been a hot minute! The month of August was probably the most intense of 2020. Physically, emotionally, extracurricularly, work-wise, just…everything. I have hardly spent any time in the kitchen, let alone had time to test recipes and take photos. Until last week, when my body (nay, my heart, and soul) started craving focaccia bread after I saw someone bake it on the Food Network. Suddenly, all I wanted was to create some of it for myself and shove it in my face. What a great side dish, I thought to myself! This will go great with dinner! Well, my friends, this garlic and rosemary focaccia bread actually became dinner. And that is absolutely okay because sometimes we need food that fuels our hearts and souls, not just our bodies.

Overhead shot of a slice of roasted garlic and rosemary focaccia bread on a marble cutting board.

Simple, Fluffy, Vegan Sandwich Rolls

July 14, 2020 by Mel Leave a Comment

For those of you that have been around the blog for a hot minute, you know that I have an interest in making my own pantry staples. But aside from challah bread, I have not ventured much into enriched loaves. Until now! I always thought you needed milk and butter to make light and fluffy sandwich rolls. I had tried making them with aquafaba (a la my challah recipe), without much success. But since making these fluffy, vegan sandwich rolls, I do not think I could ever go back to the store bought version.

Vegan Challah Bread

April 24, 2020 by Mel 1 Comment

It all started with a craving for some really comforting brunch food. Pancakes. Or French toast. Something I could luxuriate in over a cup (or four) of black coffee. Then a friend mentioned offhand that challah bread makes superior French toast. That was all it took. Though I had neither made challah before nor even had the inclination to make it, I set out to make the vegan challah bread that would allow me to craft the perfect French toast.

Armed with this Classic Challah recipe from King Arthur as my inspiration and guide, I set out on my quest. Would vegan challah bread live up to it’s eggy counterpart?

bread baking

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