A Life in the Making

The beauty of sourdough bread, for me at least, is its simplicity: flour, water, salt (and a couple thousand microorganisms, give or take) . Commercial bread has up to 45 ingredients in it for plain, white bread, many of which are unpronounceable. Making it at home, you not only have the added be...

With the first of our Sourdough Bakealongs starting next week, I wanted to give everyone who wanted to learn how to make sourdough bread the opportunity - not just those of you who have purchased kits from us. I mean, by all means, do buy a kit if you want to hit the ground running, but it is ve...

Sourdough pizza is, in my humble opinion, the master of all pizzas. There is something about the umami flavour of the dough that pairs so perfectly with cheese. The only thing that would make this pizza better is if I had a wood fired pizza oven, but I hardly miss the smokey flavour with a crus...

There was a big birthday in the house this week. Mildred, our beloved sourdough starter, turned 5 years old!! She is our oldest starter to date - having killed at least two previous incarnations in the years prior. In fact, we almost lost ol’ Millie earlier this year, when I contaminated her wi...

Okok, they probably aren’t famous, but above any other recipe I have ever been asked for, this one has been requested the most. They are long perfected, years in development brownies that hit that exact spot of sweet and salty and rich and sticky that brownies really should be. They are what we...

When Kevin and I lived in Windsor, Sunday mornings were for long lie-ins, thick stacks of newspaper and a special breakfast at our favourite coffee shop.  In this life, Sundays start pretty much at the same time as every other day - early - and consist of the same routine as every other morning. ...