Diet Styles
High protein, gluten free, raw vegan, keto vegan, and other dietary lanes.
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Dense, truffle-fudgy dark chocolate brownies with a glossy, tissue-thin crinkle top: whipping aquafaba with cane sugar dissolves sucrose crystals for the signature papery sheen, while 120 grams of sourdough discard supplies pre-digested wheat structure and subtle lactic tang that intensifies dark cocoa.
The moistest, most deeply flavored banana bread you will ever bake: roasting four spotty bananas in their skins for 15 minutes concentrates their sugars and evaporates excess water before whisking with 150 grams of tangy sourdough discard, dark brown sugar, bourbon vanilla, and toasted walnuts.
Sonoran-style translucent, pliable flour tortillas made with just 4 ingredients (flour, sourdough discard, avocado oil, and warm water): the natural organic acids and protease enzymes in sourdough discard relax gluten strands so the dough rolls paper-thin without springing back and puffs with golden char spots on a hot comal.
A true free-standing, crusty, celiac-safe gluten-free sourdough boule that shapes in a banneton, holds a razor-sharp score pattern, and springs open in a Dutch oven—powered by an active brown-rice wild starter, whole-grain sorghum and millet flours, tapioca starch, and a viscoelastic blonde psyllium husk hydrocolloid gel.
Tall, cloud-fluffy, golden diner pancakes made in one bowl with 200 grams of unfed sourdough discard: the natural lactic acidity of the starter reacts on contact with baking soda and baking powder to inflate thick, tender stacks in 20 minutes with zero eggs.
Shatteringly crisp outside and feather-light inside: fermented sourdough discard provides pre-broken gluten and maltose sugars for golden caramelization, while cornstarch and melted coconut oil replace whipped egg whites so these waffles never go limp.
Towering, 16-layer Southern cathead biscuits with built-in cultured buttermilk tang from cold sourdough discard—made by grating frozen vegan block butter into flour and folding the dough four times like rough puff pastry so steam blasts the layers sky-high.
Crisp caramelized edges, chewy toffee centers, and zero cakey puff: simmering vegan block butter with 1 tablespoon of finely ground pecans or oat milk powder creates toasted brown-butter solids while evaporating excess water to balance 100 grams of tangy sourdough discard and pools of 70% dark chocolate.
Orchard-style craggy sourdough apple fritters bursting with caramelized diced Honeycrisp apples, boiled apple cider reduction, ginger, nutmeg, and tangy sourdough discard or active starter—shallow-fried until crisp and dunked warm into a crackly maple-cider glaze.
Shatteringly crisp, paper-thin artisan crackers that use up 200 grams of unfed sourdough discard in one bowl with extra virgin olive oil, whole wheat or spelt flour, fresh rosemary, toasted sesame seeds, and flaky Maldon sea salt.
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