Ingredient: sesame seeds

Leftover Sourdough Starter Crackers

Leftover Sourdough Starter Crackers

This is a fabulous recipe for using up your extra sourdough starter. I don’t tend to make a ton of bread because we have so many excellent artisan bakeries in town, but I like to keep my sourdough starter fresh which means I either throw out the majority of my old starter or try to find ways to incorporate it into other recipes. I’m not a huge fan of the usual suspects – sourdough pancakes or waffles – so I’ve been making variations on a theme of these crackers for over a year now. Sometimes I use rosemary, sometimes thyme or even a pinch of smoked paprika. I brush with a little water prior to baking or sometimes a little olive oil and sprinkle on top a little more herb, salt or cracked pepper. The recipe below is really a base for your imagination and taste buds!

Salad Stuff

Salad Stuff

This so-called recipe is something I make fairly regularly and always have in my fridge. I love it because it adds a little extra crunch, a few more nutrients and a bit of fiber to my salad. The salad toppers in the grocery store are filled with things like yogurt covered almonds, sugar-dipped dried fruit, added oils, and crap like disodium inosinate and FD&C red 3. Bleh. My mix might be considered rather bland, but it’s certainly much healthier, nutrient-dense and, without a doubt, more affordable than what you see in the grocery store.

Some Dense-Ass Bread

Some Dense-Ass Bread

I’ve been obsessed since winter with recreating¬†Mestemacher bread — the dark, seedy bread from Germany that comes with only six slices hermetically sealed and sold on the lowest possible bread shelf at my local Amazon, I mean, Whole Foods store. I like that bread, however,