Savory Sourdough Skillet Pie (using “discarded” sourdough)

pie done

I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding.

This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter that I didn’t even need to prep ahead of time. My husband said, “This is way better than quiche!”, which is my go-to in a hurry meal. Sounds like a keeper!

I found this idea from various sources from around the web and some call it an “Impossible Pie”. I have no idea what that means, but I’m guessing it’s tongue-in-cheek because this meal couldn’t be easier… or tastier. Here’s how I created this wonderful new supper creation that we’ll be eating over and over.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Cultured Banana Cream Pie with Sourdough Pie Crust and Piima Whipped Cream

dreamstime_s_9954990

From the Editor: Please welcome Eve, CFH Customer Support Representative and Cultured Kitchen Keeper.

Potlucks are a big deal to me. I take them very seriously and always try to challenge myself. A friend decided to throw a pie potluck for their birthday. Luckily, I had just started the Australian Sourdough Starter and I’m not a huge bread person, so this seemed like a perfect time to put this starter to the test!

Here’s what I did…

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Eve

Eve

For my 7th grade Science Fair project I cultured yogurt. I received first place in my division and competed in a regional competition. My fascination with cultured foods has stuck with me ever since. Over the years I have made yogurt, fermented vegetables, sourdough, kombucha, and also love sprouting and dehydrating. In my spare time I like to knit, bike, garden, cook, and study natural medicine.

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Gluten-Free, Egg-Free Sourdough Pancakes

silver dollar pancakes

From the Editor: Please welcome Jerri, CFH Customer Support Representative and Cultured Kitchen Keeper.

Being gluten free is hard enough, so what does one do when an egg allergy pops up on top of that? The usual answer is to buckle down and research. However, this time, I didn’t have to go far…by luck, Culture for Health’s Egg-Free Sourdough Pancakes recipe was recently published, and just what I was looking for! I was dancing for joy with this recipe, and so were my kids!

This recipe gives you the option to use a gluten free sourdough starter, since originally it is not gluten free. The added ingredient of ground chia or flax seeds enables this recipe to be egg free. Another bonus to this recipe is that you get fluffy pancake goodness – not the flat or crumbly results you get when using just a plain gluten free flour mixture…sourdough being the key! Our leftover brown rice sourdough starter worked perfectly.

And you won’t believe how easy they are to make.

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Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

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Kombucha Sourdough Starter

bubbly

I don’t like to keep anything in my kitchen unless it serves multiple purposes. I keep various sizes of canning jars for storing leftovers, dried foods, culturing, and preserving. I keep utensils that can perform multiple functions. And I like to keep cultured foods around because they can be used for more than just the food we assign to them.

Kombucha is a good example of this. Because it contains both beneficial bacteria and yeasts, it is the perfect candidate for creating a sourdough starter. I decided to give it a try, as I needed to start a rye sourdough starter anyway.

Here’s how it went.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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