• Three (3) Minutes Hands On Sourdough

    Recipe from The Sourdough Journey.


    • 450 g. Bob’s Red Mill artisan bread flour
    • 50 g. whole wheat flour
    • 365 g. water
    • 100 g. active starter
    • 10 g. salt
    • 25 g. water


    1. 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
    2. 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
    3. Rest: Cover bowl and rest dough for 40 minutes.
    4. 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
    5. Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
    6. Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
    7. Final Shape: Shape your dough and place in a floured banneton, cover and rest for 30 minutes.
    8. Cold Retard: Place banneton in refrigerator and old retard for 14.5 hours.
    9. Bake: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.


    • 9am feed starter
    • 9pm mix dough
    • Bulk ferment overnight
    • Shape and then cold ferment
    • Bake

    Three (3) Minutes Hands On Sourdough:

  • Fresh Ricotta Cheese

    Recipe from Laura Cocoran and PJ Hinkel of Sweet Freedom Cheese.


    • 1 gallon of whole milk (Ozark Mountain Creamery cream line, Kalona milk, not homogenized)
    • 1/2 vinegar
    • 1 tsp. salt
    • 1-2 TBSP heavy cream, optional


    1. In a large pot or Dutch oven, heat milk rapidly to 180-190F while gently stirring to prevent scalding. Do not boil.
    2. Once milk reaches temperature, turn off the heat, add the vinegar, and stir until fully disbursed.
    3. When milk begins to foam, stop stirring to allow curds to form a thick mat. Allow to rest for 5 minutes.
    4. Gently skim curds from surface into molds, drain bag, or a lined colander.
    5. Allow curds to drain for 10-20 minutes for a fluffy consistency or up to 1 hour for a drier curd.
    6. Stir in salt and also may stir in 1-2 TBSP of heavy cream for a richer ricotta.
    7. Use immediately or store in refrigerator for up to 1 week.

    Fresh Ricotta Cheese:

  • Air Fryer Teriyaki Salmon Bowls

    Adapted from Life Made Sweeter.


    • 1 lb. skinless salmon, cut into cubes
    • Serve with rice, cucumbers, carrots, broccoli, edamame, and/or avocado


    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rive vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper


    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rice wine vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper
    • 1/2 tsp. cornstarch
    • 1 1/2 water

    Spicy Mayo:

    • 1/4 c. mayonnaise
    • 1/2 tsp. sesame oil
    • 2 TBSP Sriracha
    • 1 TBSP rice wine vinegar
    • 2 garlic cloves, minced


    1. Marinate Salmon Bites: In a bowl, add the marinade and mix to combine. Add the salmon and toss to combine. Marinate for 20 minutes.
    2. Sauce: In a small saucepan, add the soy sauce through salt and pepper and bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry; then add the slurry to the sauce and simmer until thickened.
    3. Spicy Mayo: In a bowl, add the mayonnaise through garlic and whisk to combine.
    4. Salmon: Heat air fryer on 390F for 10 minutes, after 10 minutes add the salmon, discarding the marinade, and cook for 6 minutes, or until cooked. Or can bake at 415F for 10-12 minutes. May gently shake the air fryer basket halfway through.
    5. Bowl: Add rice to a bowl, top with the salmon, add cucumbers, carrots, broccoli, edamame, and/or avocado. Drizzle with the sauce and the spicy mayo.

    Air Fryer Teriyaki Salmon Bowls:

  • Air Fryer Chicken

    Adapted from Pinch of Yum.


    • 1 lb. chicken tenders
    • 1-2 TBSP avocado oil
    • 1 tsp. paprika
    • 1/4 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. salt
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. cornstarch


    1. Add the oil through the cornstarch to a bowl or ziploc bag and mix to combine. Add the chicken and toss to coat. Refrigerate and marinate until ready to use or cook right away.
    2. Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.

    Air Fryer Chicken: