Real sourdough has no preservatives, so storing it well matters. Here is how to keep a loaf fresh all week, revive a stale one in the oven, freeze it right, and use up every last crumb.
Meet Doughzilla, the stubborn, temperamental, wonderful sourdough starter behind every loaf at Lizzy’s Bakehouse. The oldest member of the operation, and the real baker.
The story of how a jar of flour and water on my counter turned into a little green and pink bake stand in our Gilbert front yard.
It’s June in Arizona. The temperature outside is hovering around 110 degrees, the air conditioner is working overtime, and most people are thinking about swimming pools, watermelon, and ways to avoid turning on the oven. Naturally, I decided it was the perfect time to start testing recipes for Thanksgiving dinner. If you’re new here, welcome…
Saturday mornings are pancake mornings in our house. That sentence has been true for years, even when the pancakes were coming straight from a yellow box. I would empty the mix into a bowl, add an egg, splash in some water, and have breakfast on the table in under twenty minutes. It worked. The kids…
An honest, beginner-friendly sourdough bread recipe from a real-life chaotic kitchen. Simple ingredients, flexible timing, and a loaf that actually turns out beautiful even when life gets in the way.
Made in a home kitchen that is not subject to Arizona Department of Health Services food-safety inspection.