It’s going to be a fast and furious week for us. We’ve got lots of stuff happening this week. Gary’s Mom is getting married Friday and we have quite a bit planned this weekend for Norah Harper’s birthday.

Today, I’m enjoying my clean house and celebrating having no dirty laundry (yet) by relaxing, listening to music and trying out some new fall ideas for sourdough. 🤍

I like a little pumpkin spice in my coffee and cheesecake, but not in bread, but I am trying a turmeric and pumpkin seed boule to get that nice orange color and some nice gut benefits. I have sweet potato powder too, and it bakes into a purple/burgundy color. I bought it months ago and never used it, so I might give it a whirl.

People go crazy adding stuff, but what I love about sourdough is how rustic and simple it is. Why over complicate it? I love cheese, herbs, olives, peppers etc.. and I don’t mind using natural inclusions, but all these people putting these highly processed foods like skittles, sugary candies and fruity pebbles in it just ruins it in my opinion.

Look, hear me out, when I think about baking sourdough I think about Laura Ingalls Wilder carrying her starter across the country in a freaking Conestoga wagon. Let’s don’t branch out too far and forget why we’re doing it. It’s a simple and healthy way to enjoy carbs, but also have positive gut biome and probiotic boosts without spiking glucose levels.

There are lots of natural ways to dye foods. Spirulina is one I’m hoping to try soon, but there’s also beet powders, dried blueberries, and all kind of things to turn it colors. I’m going to experiment today with pumpkin colors. I will report back!

Happy Monday!

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Here’s a good guide I had saved. When using juices, obviously deduct the grams of liquid from your amount of water. Also reduce liquid content by 15% when using berries.