Perhaps the most common concern I hear in teaching sourdough bread baking is caring for and working with sourdough starter. There’s a misperception that baking with starter instead of yeast is more complicated, takes longer and weds us to care for the starter, like a pet, forever.

I want to dispel these concerns. It really is a simple process once you know the steps. And, unlike commercial yeast that has to be purchased in the store, sourdough starter replicates itself infinitely, as long as there is flour to feed it. The real benefit is that baking with sourdough actually creates a more nutritious and easier to digest loaf than baking with commercial yeast.

Join me for a step-by-step online class to learn to care for and bake with sourdough starter. Through instruction, demonstration and Q&A, I hope to demystify this baking technique and inspire the ancient practice of baking sourdough bread at home. All levels of experience are welcome!

Learning the step-by-step process of baking sourdough bread at home

Have you ever wanted to bake sourdough bread at home but felt intimidated? Join me for a step-by-step online class and learn to bake unbelievably delicious loaves of 100% whole wheat bread with sourdough starter. Through instruction, demonstration and Q&A, I hope to demystify this baking process and inspire the ancient practice of baking sourdough bread at home. All levels of experience are welcome!

We hope you’ll join us for the third episode of Rising with Elizabeth, this time focusing on our delicious sourdough scone recipe! Sourdough makes everything taste so much better and scones are no exception. This recipe came by way of a beloved friend in LA who enthusiastically called after the last Rising with Elizabeth class to say, “You have to do an episode on these scones!” She had found the recipe in the LA Times from Sqirl in Silver Lake. Their food is legendary and now I know why. I baked them the same day and they were truly the best scones we’ve tasted, but a bit tricky in terms of ingredients and technique. To my family’s great delight, I’ve made them numerous times now, perfecting the adaptation to Honoré’s whole grain flour.

Join us again for the fourth episode of Rising with Elizabeth, this time focusing on our delicious pie crust recipe! I made galettes using our recipe and served them at a socially distant dinner party. After first bites, everyone asked if they could hire me to make their Thanksgiving pies! A nice compliment for sure, but really what they were tasting was our flours, and how baking with them makes any food come alive with an indescribable umami flavor.

sonora and red fife flour (4 lbs)
$24.00

Sonora is believed to be one of the oldest wheats grown in North America dating back to 1,500. A soft white wheat that is soooo delicious, light and fluffy it tastes like nothing else.

Red Fife. It has an unbelievable nutty, earthy flavor. Densely nutritious and easy to digest, Red Fife, like our other heirloom flours, is ideal for people with sensitivity to wheat (not celiac however).

csa for home bakers (annual supply of 48 lbs)
$285.00

Keep your kitchen well stocked with freshly milled flour all year around. Our flour will be delivered directly to you each quarter. Choose Sonora or a combination of Sonora and Red Fife flours.