May’s Featured Book
Each month, we have one book that is featured. This means it only costs you $5! Take advantage of this great deal to add to your collection and try some delicious new recipes!
This month’s book is Against the Grain. If you need gluten or grain-free meals or are on GAPS — or just want something different — this is perfect! Salisbury steak, beef tips with portobello mushrooms, chicken in sun-dried tomato-cream sauce, white bean vanilla cake and more! Eat and enjoy!
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What kind of flour are you using? I’ve only got store bought whole wheat pastry and freshly ground (by a friend) spelt. BUT I’m supposed to be getting a grain mill for my birthday next month!!
Hi Jessica, I’ve been using white whole wheat (hard white wheat) in this. I like it better than red because it’s lighter in texture and taste. You can use a variety of flours, depending on what you like. I hear rye is supposed to be excellent to use with sourdough, but I haven’t tried it.
I guess I’m wondering what exactly you did. Did you follow a recipe? The dough does look a little dry. Keep at it though!
No, I’m not smart.
I threw stuff in a bowl and figured I’d “know” the texture. Except sourdough isn’t like yeasted bread! Next time I’ll try a “real” recipe, lol, at least until I figure it out.
I’ve always heard you’re supposed to start with something a little simpler than bread, like pancakes or crepes, before you go all-out for bread. After all, baby starters take awhile to work up to full strength.
I tried this carrot cake recipe (http://44socksontheline.wordpress.com/2012/01/26/carrot-gingerbread-cake/) with my baby starter, and it turned out delicious. I’m pretty sure my starter isn’t up to bread-raising strength yet, but perhaps after a few more rounds it will be.