by Renee Pottle | Mar 27, 2026 | Baking, breads, Sourdough
Another Saturday means another sourdough bread, this one with lots of apple flavor and whole grains. Today’s recipe is one of my favorites. It’s just sweet enough to eat like a dessert bread, but savory enough for sandwiches. This recipe makes a very large... 
by Renee Pottle | Mar 27, 2026 | Baking, breads, Sourdough
For many families, Easter morning means cinnamon rolls. Cinnamon rolls are usually made from a soft straight dough, but a few years ago I carried a Sourdough Saturday theme through a whole year, over on my defunct site, Hestia’s Kitchen. Thus, I experimented... 
by Renee Pottle | Mar 27, 2026 | Baking, breads, Sourdough, Uncategorized
Hot cross buns, full of tasty dried fruits and spices, are a long-time British Easter tradition. Although I am not British I am from New England and grew up considering many British traditions my own. Thus, I have been making hot cross buns every spring for 25 years... 
by Renee Pottle | Mar 27, 2026 | Baking, breads, Sourdough and Other Fermented Foods
Mom’s rolls are soft, citrusy, and sweet – perfect for a spring day. Now with an added sourdough tang! Luckily for me, my Mom was a child of the 1950’s. She followed the expectations of that era and pored her heart and soul into being a wife and... 
by Renee Pottle | Mar 26, 2026 | Baking, breads
I have been making hot cross buns for Easter for nearly 30 years. This year, I thought it might be time for some variety. In my search for traditional Easter breads I came across Babka. “Sounds great,” I thought. “Let’s find the true recipe.” Easier said than done.... 
by Renee Pottle | Mar 26, 2026 | breads, Uncategorized
I love breads filled with raisins and other dried fruits. Add in crunchy walnuts, sweet currants, and tangy rye for an even tastier treat, Sourdough Walnut Currant Rolls. Recipe: 2 cups ripe sourdough starter (find out how to make your own starter here) 1 1/2 cups rye...