I walk you through making sourdough start to finish with BOTH stiff starter and liquid starter. No Mixer – No Problem! I show techniques for that as well.

Part 2 of Dr. Mel’s Sourdough Series covers all things fresh milled sourdough starter. How it differs from bread flour, how to feed it and what’s next after that.

What is bread, and what’s the difference between sourdough and other breads? Is it worth the hassle? I used to think no, and I was wrong! Find out why.

Last week and the week before, I got the flu and was down for the count. When I was finally able to be up and at ’em for a little bit, I decided it was time to make bread. Good idea, but my energy just read more…

Quick, easy, and good for you. It IS possible. Just watch out for my cookie monster!

A memory came up on my Facebook feed today of a coffee cake I made two years ago, and it was so delicious! I really love the nutty flavor of barley and the shared benefits to oatmeal. I am just going to share the details read more…

Whole‑Food Plant‑Based Pie CrustAll ingredients are whole foods – nothing is added or removed from the whole grains or other ingredients. Ingredients (makes two 9‑inch crusts) Instructions Swaps & Trade‑offs Trade off – this pie crust may not be as light and flaky as using read more…

I’ve been eating mostly plant based, and my parents have chosen to do the same for the health benefits. That said, we all have a sweet tooth sometimes and a longing for a cookie or a cake, and this cookie base works really well for read more…

A beautiful balance of ginger and sweet thanks to dates, coconut butter and spices.

I got my bloodwork back the other day and I was pretty shocked to see high LDL and total cholesterol. And although the amount they were high wasn’t by much, I expected it to be much better. In a nutshell, cholesterol is only found in read more…