Vegan Sourdough Everything Cookies

everything cookies

Ordinarily I don’t care for the flavor of raw sourdough items. However, the first time I made these cookies it was difficult to make sure there was enough dough for others to enjoy! My friends, Vegan and non-Vegan alike, really seemed to enjoy these cookies…. 

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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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The Versatility of Sourdough Rolls

pizza rolls

In the past I have shared this recipe for sourdough cinnamon rolls and they are still a BIG hit in this house, one of our favorite special occasion breakfasts!

Then I thought, wait a second, I could really put ANYTHING in these rolls! Sweet savory, anything!

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Erin

Erin

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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Sourdough Starter Pancakes

plate of pancakes

Some mornings it’s just hard to think about anything. Breakfast seems inconceivable when you open your fridge to see bare shelves. However, I do always have my sourdough starter. *whew*! Pancakes! But wait, I hadn’t fed my starter in a week… could pancakes still be made? On this particular morning, I decided to find out.

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Erin

Erin

Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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Working With Gluten-Free Sourdough Again

IMG_8554-001 I go in and out of sourdough baking and within that little cycle is me cycling through various types of grains. We do wheat sourdough and rye sourdough and gluten-free sourdough, depending on what is needed in our home.

While it’s still hot here – and maybe where you are too – it’s getting close to fall which means cozy ovens popping out loaves of warm sourdough bread. Recently I started up the Brown Rice Sourdough Starter and within days it was bubbly and active and being stirred into various loaves and flat breads.

Having worked predominantly with wheat as of late, I’m always amazed at how different – and similar – sourdough baking can be, depending on the type of grain. Not to mention how learning of a few basic concepts has made all the difference.

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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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