I’ve been drawn to sourdough bread for a long time, years actually. Like most of us, my life has seemed to complicated to handle another mouth to feed. However, now that I’m intentionally slowing my life down, I think it might be time to give sourdough bread a try. The fermentation process is supposed make the bread easier to digest, taste better, more nutritious, and store better.

To get started, I did a little digging and found Shannon Stonger of Nourishing Days, and I fell in love. She has the kind of attitude about food and baking that inspires me to make my own. I just purchased her book, 100% Rye and my husband and I are going to start our first sourdough starter today, this morning, right now!

The starter will take about a week to be ready, so we’ll have it in time for our Thanksgiving festivities!

We’ll be answering questions in our weekly Enjoying Health Coaching sessions, so feel free to join us.

Here is the first recipe we tried and they were yummy. A little heavier and nuttier than regular pancakes but very good.

100% Rye Sourdough Pancakes

100% Rye Sourdough Pancakes


We topped them with butter from pasture raised cows, toasted pecans and real maple syrup! The nutty flavor of the pancakes goes beautifully with the toasted pecans and a hot cup of coffee.


100% Rye Sourdough Pancakes with Toasted Pecans and Real Maple Syrup

100% Rye Sourdough Pancakes with Toasted Pecans and Real Maple Syrup


Our first loaf of bread was a bit of a disaster, but we ate some of it anyway slathered with butter and put the rest in the compost pile.

Our second loaf of bread was yummy, 100% rye bread doesn’t rise very much because it doesn’t have all the gluten of wheat flour, but this is a great breakfast bread, loaded with toasted chopped walnuts, dates, and raisins.

Picture coming soon.


This also looks like a great recipe.