What makes this recipe even better is using Eat Royo low carb bagels. They have a soft, chewy texture that feels just like a classic bakery bagel while keeping the recipe lower in carbs and higher in protein. Whether you need an easy high protein breakfast, quick lunch, or satisfying snack, this chopped bagel recipe comes together in minutes!

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 70 calories, 9g protein and 5g net carbs.

Why You Will Love This Recipe

• Low carb + lower calorie thanks to Royo bagels
• High protein
• Quick and easy

Equipment You’ll Need

• Knife for spreading
• Cutting board
• Cheese grater

Ingredients

• 3 @eatroyo cinnamon raisin low carb bagel – Discount code “COOKINGKATIELADY“
• 3 ounces cream cheese (softened)
• 1 ounce cheddar cheese (freshly grated)
• 1/2 jalapeño (seeds removed and finely diced)
• 2 slices bacon (cooked and chopped)
• Small handful fresh chives (chopped)
• Salt and pepper (to taste)

Optional additions:

• Everything bagel seasoning
• Red pepper flakes
• Hot honey drizzle

Instructions

1. Cook the bacon until crispy, then chop it into small pieces.
2. On a large cutting board, add the softened cream cheese, diced jalapeño, chopped bacon, and chives.
3. Using a large knife, chop and mix everything together until fully combined and creamy. Season the mixture with salt and pepper to taste.
4. Toast the Eat Royo bagels until golden brown and crisp around the edges.
5. Spread the jalapeño cheddar mixture generously onto each toasted bagel. Serve immediately while the bagels are warm and crisp.

Dietary Information

These jalapeño cheddar chopped bagels are low carb and high in protein thanks to the Eat Royo bagels. They are a great option for anyone looking for a more balanced breakfast or snack without sacrificing flavor.

For a vegetarian version, simply leave out the bacon or replace it with a plant based alternative. Dairy free cream cheese can also be used if needed.

Tips or Variations

• Leave a few jalapeño seeds in for extra heat.
• Make the cream cheese mixture ahead of time and store in the refrigerator for up to 3 days.
• Swap chives for green onions for a sharper flavor.
• Air fry the bagels for an extra crispy texture.

Serving Suggestions

These low carb chopped bagels pair perfectly with:

• Scrambled eggs
• Fresh fruit
• Cold brew coffee
• A side salad
• Tomato soup

They also make a great addition to a brunch spread or meal prep breakfast lineup.

Fun Fact

The chopped bagel trend became popular because chopping the toppings together creates a perfectly balanced bite every time. The creamy texture blends beautifully with crispy bacon and fresh jalapeño for a bold and flavorful spread.

Jalapeños are also naturally rich in vitamin C and add a bright freshness that balances the richness of the cream cheese.

FAQs

Can I make the spread ahead of time?

Yes. Store the chopped mixture in an airtight container in the refrigerator for up to 3 days.

Are Eat Royo bagels keto friendly?

Eat Royo bagels are lower in carbs and higher in protein than traditional bagels, making them a great option for many low carb lifestyles.

Can I use turkey bacon?

Absolutely. Turkey bacon works well and keeps the recipe slightly lighter.

What other bagel flavors work best?

Everything, sesame, or cheddar style low carb bagels all pair well with this filling.

How can I make this recipe spicier?

Add extra jalapeños, red pepper flakes, or your favorite hot sauce.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Low Carb Jalapeno Cheddar Chopped Bagels appeared first on Cooking Katie Lady.

If you haven’t tried Eat Royo yet, this recipe is the perfect introduction. Their artisan bread is just 30 calories per slice with only 2g net carbs and 3g protein, making it a dream for anyone looking to enjoy bread without compromise. It toasts beautifully and holds up to toppings like a champ, which is exactly what you want here.

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bread

This bread is high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bread. Each slice is only 30 calories, 3g protein and 2g net carbs.

Equipment You’ll Need

• Small skillet
• Spatula
• Toaster or toaster oven
• Knife and cutting board

Ingredients

For the Toast:

• 1 slice Eat Royo Artisan Bread – Discount code “COOKINGKATIELADY“
• 1/4 cup cottage cheese
• Sprinkle of hemp seeds
• Sprinkle of black sesame seeds
• Optional drizzle of honey

For the Bananas Foster:

• 1 large ripe banana, sliced into rounds
• 1/2 to 1 tbsp coconut sugar (adjust to taste)
• 1/2 to 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp cinnamon
• 1/2 tbsp butter (grass-fed preferred) or coconut oil

Instructions

1. Slice the banana into even rounds and set aside.
2. Heat a small skillet over medium heat and add the butter. Let it melt until slightly bubbly.
3. Add the banana slices to the skillet along with coconut sugar, maple syrup, and cinnamon.
4. Cook for about 4 to 5 minutes, gently flipping the bananas occasionally, until they are soft and caramelized with a golden, glossy coating. Remove from heat.
5. While the bananas cook, toast your slice of Eat Royo Artisan Bread until golden and crisp.
6. Spread the cottage cheese evenly over the warm toast.
7. Spoon the caramelized bananas on top.
8. Finish with a drizzle of honey and a sprinkle of hemp seeds and black sesame seeds. Serve immediately and enjoy.

Dietary Information

This recipe is lower in carbs thanks to Eat Royo Artisan Bread, making it a great option for those watching their carb intake. It is vegetarian and can easily be made dairy-free by swapping cottage cheese for a plant-based alternative and using coconut oil instead of butter.

Tips or Variations

• Use extra ripe bananas for deeper caramel flavor and natural sweetness.
• Add a splash of vanilla extract or a tiny pinch of sea salt to the bananas for extra depth.
• Swap honey for sugar-free syrup to keep it even lower in sugar.
• If you prefer a smoother texture, whip the cottage cheese before spreading.

Serving Suggestions

Pair this toast with a hot cup of coffee or a cinnamon latte for a cozy breakfast. It also works beautifully as a quick brunch dish or even a light dessert. Add a side of berries for a fresh, balanced plate.

FAQs

Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep the bananas ahead and reheat them gently before assembling.

What does Eat Royo bread taste like?
It has a mild, slightly nutty flavor and toasts up beautifully crisp on the outside while staying soft inside.

Can I use a different sweetener?
Yes, you can substitute coconut sugar and maple syrup with brown sugar, honey, or a low-carb alternative.

Is this good for weight loss?
With only 30 calories per slice of Eat Royo bread and a balance of protein and healthy fats, it can fit nicely into a balanced diet.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 70 calories, 9g protein and 6g net carbs.

Why You Will Love This Recipe

• Low carb + lower calorie thanks to Royo bagels
• High protein
• That classic cinnamon sugar flavor without refined sugar overload
• Quick and easy

Equipment You’ll Need

• Mixing bowl
• Spoon or spatula
• Knife for spreading
• Cutting board

Ingredients

Bagel:

• 1 @eatroyo cinnamon raisin low carb bagel – Discount code “COOKINGKATIELADY“

Schmear:

• 4 oz cream cheese, softened
• 1 1/2 tablespoons honey
• 1/4 cup walnuts, chopped
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch salt

Instructions

1. Add the softened cream cheese to a mixing bowl.
2. Stir in the honey, vanilla extract, and cinnamon until smooth and creamy.
3. Fold in the chopped walnuts to add that perfect crunch.
4. Toast your Eat Royo cinnamon raisin bagel until warm and lightly crisp on the edges.
5. Spread a thick layer of the honey walnut cream cheese over the bagel. Serve immediately while the bagel is warm.

Dietary Information

This recipe is vegetarian and can easily fit into a low carb lifestyle thanks to Eat Royo bagels. With only 70 calories, 6g net carbs, and 9g protein per bagel, they are a great option for anyone looking to enjoy a satisfying breakfast without sacrificing their goals. You can also make this dairy free by using a plant based cream cheese alternative.

Tips or Variations

• Lightly toast the walnuts before mixing for a deeper, nuttier flavor.
• Add a drizzle of honey on top for extra sweetness.
• Sprinkle a little extra cinnamon over the finished bagel for a cozy touch.
• Try this spread on different Eat Royo flavors for variety. Store leftover schmear in the fridge for up to 10 days.

Serving Suggestions

Serve your honey walnut cream cheese on a freshly toasted Eat Royo cinnamon raisin bagel for the ultimate breakfast. Pair it with a hot coffee or latte for a cozy morning moment. It also works beautifully as a midday snack or a quick pre workout bite thanks to the added protein.

FAQs

What makes Eat Royo bagels different?
They are lower in carbs and calories while still delivering a soft, satisfying texture and great flavor.

Can I use a different flavor of Eat Royo bagel?
Yes, but cinnamon raisin pairs especially well with the honey walnut spread.

Can I make the schmear ahead of time?
Absolutely. Store it in the fridge and stir before using.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Honey Walnut Cream Cheese Schmear appeared first on Cooking Katie Lady.

The rich creaminess of the Brie pairs beautifully with the slightly tangy, naturally sweet blackberry sauce, while the sourdough crisps up in grass fed butter for the most flavorful, golden crust. This is a grilled cheese you will find yourself making on repeat for lunch, dinner, or even an impressive appetizer.

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Why This Flavor Combination Works

Brie is mild, buttery, and melts beautifully, making it the ideal cheese for pairing with fruit-based sauces. The blackberry balsamic sauce adds depth from the vinegar, sweetness from the honey, and an herby note from rosemary. Chia seeds naturally thicken the sauce without needing cornstarch or additives, keeping this recipe simple and wholesome.

When pressed between crispy sourdough, the textures and flavors create a perfect bite every time.

Ingredients

Grilled Cheese

• 4 slices rustic bread (such as sourdough or ciabatta)
• 8 slices Brie
• 3 tbsp grass fed butter

Blackberry Balsamic Sauce

• 1/2 cup blackberries (fresh)
• 1 1/2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 tsp rosemary (dried)
• Salt and pepper (to taste)
• 1 tbsp chia seeds

Garnish

• Fresh basil

How To Make It

1. In a small saucepan over medium heat, combine the blackberries, balsamic vinegar, honey, rosemary, salt, and pepper. Gently mash the berries with a spoon as the mixture cooks and simmer for about 5 minutes, until slightly thickened and syrupy.
2. Remove the saucepan from the heat, stir in the chia seeds, and let the sauce rest for 5 to 10 minutes to thicken while you prepare the bread.
3. Heat a large skillet over medium heat. Spread butter on one side of each slice of bread.
4. Place two slices of bread in the skillet, butter side down. Layer four slices of Brie onto one slice of bread and spoon half of the blackberry balsamic sauce over the Brie. Top with the second slice of bread, butter side facing up.
5. Cook for 3 to 4 minutes, until the bottom is golden brown and crisp. Carefully flip and cook for another 2 to 3 minutes, gently pressing with a spatula, until the bread is golden and the Brie is fully melted.
6. Remove from the skillet, garnish with fresh basil, and repeat the process with the remaining bread, Brie, butter, and sauce.
7. Slice and serve immediately while warm and melty.

Tips for the Best Grilled Cheese

• Use a sturdy, rustic bread like sourdough to support the sauce and cheese without becoming soggy.
• Keep the heat at medium so the bread crisps while the Brie melts slowly.
• Let the blackberry sauce thicken before assembling so it does not run out of the sandwich.
• Press gently with a spatula while cooking to help everything meld together.

Serving Ideas

This grilled cheese pairs well with a simple arugula salad, tomato soup, or a cup of herbal tea for a cozy lunch. It also makes an impressive appetizer when sliced into halves or quarters for entertaining.

Dietary Notes

Vegetarian, refined sugar free

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Blackberry Balsamic & Brie Grilled Cheese appeared first on Cooking Katie Lady.

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Equipment You’ll Need

• Large deep skillet, wok, or sauté pan
• Large pot for boiling pasta
• Wooden spoon or spatula
• Measuring cups and spoons
• Small bowl for optional cornstarch slurry

Ingredients

• 2 lb. ground beef (organic, grass-fed)
• 1 tbsp. olive oil (extra virgin)
• 4 tsp. garlic (minced)
• 1 yellow onion (diced)
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Dijon mustard
• 2 tsp. Italian seasoning
• 1/2 tsp. smoked paprika
• 2 tbsp. ghee (I used 4th & Heart truffle flavor)
• 3 cups beef broth (organic – Discount code COOKINGKATIELADY at Kettle & Fire)
• 9 oz. bow tie pasta (gluten free – I use Jovial)
• 1 cup Parmesan cheese (grated)
• 3/4 cup milk (whole preferred, or half and half or heavy cream)
• 1 1/4 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. red pepper flakes (adjust to taste)
• 1 tsp. parsley

Instructions

1. Bring a large pot of water to a boil for the pasta.
2. In a large deep pan over medium to medium high heat, add the 1 tbsp olive oil.
3. Add the ground beef, breaking it up as it cooks, and brown evenly.
4. Stir in the diced onion and garlic and cook for 3 to 5 minutes until fragrant.
5. Add Worcestershire sauce, Dijon mustard, Italian seasoning, smoked paprika, salt, pepper broth, and ghee. Bring to a gentle boil.
6. While that’s happening, cook the pasta according to package instructions.
7. Reduce heat and simmer the beef mixture for about 5-10 minutes.
8. Drain and rinse the cooked pasta.
9. Stir the milk, Parmesan cheese, and red pepper flakes into the beef mixture.
10. Add the cooked pasta directly to the sauce and stir until evenly coated. Simmer for 2 to 3 minutes.
11. For a thicker sauce, whisk together 1 tablespoon cornstarch with 1 tablespoon water and slowly stir it into the pan. Remove from heat.
12. Serve immediately and enjoy!

Dietary Information

This recipe is gluten free when made with gluten free pasta and is naturally soy free, nut free, and refined sugar free. It is high in protein and kid friendly, making it a great option for family dinners or weekly meal prep.

Tips or Variations

• Swap ground beef for ground turkey or ground chicken if preferred.
• Use heavy cream for a richer, more indulgent sauce.
• Stir in spinach or peas during the final simmer for added vegetables.
• Store leftovers in an airtight container in the refrigerator for up to four days.

Serving Suggestions

Serve with a crisp green salad, roasted broccoli, or garlic green beans. A slice of warm bread or gluten free garlic toast is perfect for soaking up the extra sauce.

FAQ’s

Can I make this ahead of time?
Yes, this dish reheats well and is great for meal prep. It honestly tastes even better after it sits for a little bit!

How should I reheat leftovers?
Reheat gently on the stovetop or in the microwave.

Can I freeze this recipe?
You can freeze it, though the sauce texture may change slightly. Stir well while reheating.

What other pasta shapes work?
Penne, rotini, or shells all work nicely if you don’t have bow tie pasta.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Garlic Parmesan Beef Noodles appeared first on Cooking Katie Lady.

One of my favorite things about this loaf is what it does not contain. There are no nonsense ingredients or preservatives here. Most store bought sourdough bread is made with inflammatory oils, preservatives, and refined sugars. Sourdough supports gut health, while the store bought versions often do the exact opposite. Take a look at the ingredient labels next time you are at the grocery store and you will be shocked. True sourdough should only list flour, water, and salt.

And whatever you do, do not be intimidated by making sourdough. I have broken this recipe down step by step and I am always happy to help if you have questions. You can send me a DM on Instagram or drop a question in my Substack subscriber chat. Sourdough really is easy to make. The key is patience and trusting the process.

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Something important to keep in mind about sourdough is that there is no one size fits all approach. Depending on where you live, you may need to adjust the amount of hydration in your dough. Bulk fermentation will also vary based on your climate and the temperature of your home. Do not worry though. I share tips throughout this recipe to help guide you every step of the way.

Equipment You’ll Need

• Large mixing bowl
• Dough whisk or wooden spoon
• Kitchen scale
• Clean tea towel or bowl cover
• Banneton basket
• Parchment paper or silicone baking mat
• Bread lame or sharp knife
• Dutch oven with lid

Why You Should Be Eating Sourdough

• Easy to Digest – The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
• Lower Glycemic Index – Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
• Better for Gluten Sensitivity – The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
• Provides Healthy Bacteria – Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
• Made with 3 Simple Ingredients – Unlike store bought breads, real sourdough contains only 3 clean ingredients. Flour, water, and salt. And when you make it from scratch there are no preservatives or nasty oils!!!
• Macros & Nutrients – Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
• Sustainable – Another reason why I love making my homemade sourdough from scratch is because it is better for the environment/more sustainable! I try to reduce my paper & plastic use as much as possible. I store my bread directly in my Dutch oven with the lid on my counter!

You Can Now Purchase My Personal Sourdough Starter

My personal, well established sourdough starter is available to purchase here! Buying a starter will speed up the process significantly, and guarantee that you will have a strong starter for an amazing loaf!

How to Make Sourdough Starter from Scratch

Learn how to make a sourdough starter from scratch here or consider purchasing my personal well-established starter here to speed up the process!

What Your Starter Should Look Like When It Is Ready

Your sourdough starter is ready for use when it has doubled in size, or slightly more, and looks bubbly with a domed top. This usually takes 5-8 hours, depending on the temp of your kitchen. I just like to feed mine before bed so I can make bread first thing in the morning.

Once the top begins to flatten out, that is a sign your starter is starting to fall and may be past its peak. I like to mark the level of my starter with a rubber band right after feeding so I can easily track how much it has risen.

If you want to be extra sure your starter is ready, you can do the float test. Drop a small spoonful of starter into a bowl of water. If it floats, it is ready to use. If it sinks, give it a bit more time to continue fermenting.

Steps For Feeding Your Starter Before Making Your First Loaf

1. If your starter has been stored in the fridge, let it get to room temperature.
2. In a mason jar, combine 150 grams of starter (discard any extra starter you have left. Save your discard in a separate jar in the fridge for discard recipes!), 100 grams of warm filtered water (80-85 degrees F), and 150 grams of organic bread flour.
3. Mix until you have a thick paste and the flour is fully incorporated.
4. Gently place the lid on top (don’t press it all the way down/screw it on) and let it sit overnight on the counter, or until doubled in size and nice and bubbly.

How to Care for your Starter

Caring for a sourdough starter is akin to looking after a child hehe; it requires attention & care to thrive. If you’re away from home, you can have someone “babysit” your starter or you can dehydrate it for preservation. Typically, a starter stored in the fridge needs feeding every 7-10 days, whereas one kept at room temperature requires daily feeding. For convenience and manageable growth, refrigeration is recommended unless daily sourdough recipes are planned.

Honey Oat Sourdough Bread Ingredients

• 500 g bread flour (organic)
• 150 g active sourdough starter
• 330 g water (Do NOT use reverse osmosis or distilled water. It lacks the beneficial bacteria needed to grow.)
• 15 g sea salt (I use Celtic sea salt)
• 100 g honey (raw, unfiltered)
• 90 g oats, (plus more for topping)

How To Make Honey Oat Sourdough Bread

1. In a large mixing bowl, whisk together the water, sourdough starter, and honey until fully dissolved.
2. Add the bread flour and oats, then mix until a shaggy dough forms. You can mix by hand, with a dough whisk, or in a stand mixer fitted with a dough hook attachment. Cover the bowl with a clean tea towel and let the dough rest for 1 hour.
3. Sprinkle the salt evenly over the dough. Perform your first set of stretch and folds by grabbing one side of the dough, stretching it upward, then folding it back over itself. Rotate the bowl and repeat until you have completed four folds. Cover and rest for 1 hour.
4. Repeat the stretch and fold process two more times, resting the dough for 1 hour between each set. You will complete a total of three sets.
5. After the third set, cover the bowl and allow the dough to bulk ferment for 3 to 7 hours, depending on the temperature of your kitchen. The dough is ready when it has nearly doubled, shows bubbles on the surface, and feels airy and slightly tacky without sticking to your fingers.
6. Lightly flour your work surface and prepare your banneton basket with flour and a sprinkle of oats. Turn the dough out and gently stretch it into a rectangle. Fold the long sides inward toward the center, then roll it into a log and pinch the seams closed.
7. Create surface tension by gently cupping the dough and pulling it toward you in a slight candy cane motion. Lightly damp the top and sprinkle with oats.
8. Place the dough seam side up into the banneton. Cover and refrigerate overnight for cold fermentation.
9. Preheat your oven to 450°F with the Dutch oven inside for 45 minutes.
10. Turn the dough out onto parchment or a baking mat, score the top, and carefully transfer it into the hot Dutch oven.
11. Bake covered for 20 minutes. Remove the lid and bake for another 25 to 30 minutes until the crust is deeply golden brown. Wait 1 hour before slicing.

Sourdough Essential Tools

Here are the essential tools you should get to make sourdough!

Sourdough Starter Kit

A kit like this from Amazon is great to get your basic essential tools!

Purchase Now

Dutch Oven

To bake your bread in. This is the exact one I have. You don’t need a fancy Le Cruset or anything!

Purchase Now

Silicone Bread Sling

Optional, but I try to be as sustainable as possible and love this sling! Or you can use parchment paper.

Purchase Now

Large Mason Jar

For your sourdough starter

Purchase Now

Scale

A handy dandy scale for measuring! Grams are more accurate than cups when it comes to baking things like bread and they are super cheap.

Purchase Now

KitchenAid Mixer

You don’t have to have one, but it sure makes it easy when you are initially mixing your dough. If you don’t have one or it’s out of your price range you can mix your dough by hand with the dough whisk that comes in a sourdough starter kit.

Purchase Now

What Are Some Tips for Successful Sourdough Baking?

Embarking on the journey of sourdough baking can be both rewarding and challenging. To help you achieve delicious results, here are some essential tips:

Keep a Baking Journal

Starting a new baking hobby? Document your first few bakings to learn your kitchen and dough!

• Kitchen Environment: Record the temperature of your kitchen each time you bake.
• Dough Rising Time: Note how long the dough takes to rise under different conditions.

This information can guide adjustments for consistent, better outcomes. Remember, warmer kitchens accelerate the fermentation process, while cooler ones slow it down.

Use an Active Sourdough Starter

Timing is everything with sourdough. Ensure your starter is recently fed and visibly bubbly before using it to mix your dough. If it begins to deflate, give it another feeding to re-energize it for baking.

Precision is Key: Use a Kitchen Scale

For precision in baking, a kitchen scale is your best tool. It guarantees accurate measurements for your sourdough ingredients.

How Do You Know When Bulk Fermentation is Complete?

Bulk fermentation is complete when your dough has almost doubled in size, has air bubbles, is smooth, and not too sticky. These are signs that the fermentation process has developed the gluten structure properly.

How To Store Leftovers

I just leave my leftovers in my Dutch oven with the lid on my counter! You could use a bread box if you’d prefer as well. You can also freeze any leftovers if you can not finish the entire loaf in enough time.

Troubleshooting Common Sourdough Baking Issues

Sourdough baking can be a rewarding but sometimes challenging experience at first. Here’s how you can address some frequent issues.

Over-Proofing Concerns

Recognizing Over-Proofed Dough: When dough becomes sticky and resistant to shaping, it’s likely over-proofed. This often happens in warm kitchens. Keep an eye on your kitchen temperature, and adjust the fermentation time for future bakes to prevent this.

Flavor and Texture Adjustments

Excessive Sourness: A sour flavor can result from infrequent starter feedings, which increase lactic acid build-up. For a milder taste, feed the starter more regularly before baking.

Hard Crust Issues: If the bottom crust is too thick, it’s often due to the Dutch oven sitting too close to the heat source. Position a pizza stone or baking sheet on a lower rack to act as a heat buffer. Extending the covered period to 30 minutes, combined with a shorter uncovered time of 20 minutes, helps retain moisture for a softer crust.

Rise and Baking Problems

Lack of Oven Spring: If your sourdough doesn’t rise well, the starter might lack strength, or the dough might not have been shaped properly before the final proof. Strengthen your starter by feeding it consistently, and ensure you form a tight dough shape before its final rest. You can purchase my personal sourdough starter on Etsy if you are needing a well established one.

Benefits of Adding Salt After the First Hour

Delaying the salt is a small step that makes a big difference in both dough handling and final texture.

Improved Gluten Development
Salt tightens gluten when added early. Waiting allows the gluten to develop more naturally, resulting in a softer, more extensible dough.

Enhanced Flavor Complexity
Giving enzymes time to work before adding salt encourages better flavor development. Salt can slightly slow enzymatic activity, so delaying it helps deepen the final taste of the bread.

Easier Mixing and Stretch and Folds
Dough can feel tighter and stickier when salt is added too early. Incorporating it after the first rest makes the dough easier to handle and helps the salt distribute more evenly during stretch and folds.

Dietary Information

This honey oat sourdough loaf is vegetarian and dairy free. It does contain gluten and honey, so it is not vegan. For dietary adjustments, you can experiment with alternative flours, but hydration and structure may need tweaking.

Tips or Variations

• Use rolled oats for a softer texture or soak them briefly if they are very thick.
• Slightly warming the honey makes it easier to mix evenly into the dough.
• For extra flavor, try brushing the loaf with water and adding oats right before baking.
• Store at room temperature for up to 3 days or freeze sliced for longer storage.

Serving Suggestions

• Toasted with butter or honey butter
• As sandwich bread for sweet or savory fillings
• Served alongside soups, stews, or cozy meals

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