Iluminameluna

Sourdough starter is difficult to make if you don't have good flour. I found that using good quality whole wheat or graham flour (think Red Mills or King Arthur) is a GREAT place to start. To make your bread, you can then use whatever flour you want or have available.Here is my way, based on artisanbakingwithsteve's YouTube channel's help. *I apologize for not adding photos at this time but my phone is not behaving well.

I LOVE dark chocolate but I can never find the just-right tasting dark chocolate that's not too greasy or too rich. I'm picky. This is what I came up with.

I wanted to make a crunchy, on the outside pb cookie that was soft on the inside. I don't like the ones made with flour because they somehow lose the pb flavor. I saw a recipe that uses only the whites but it still had flour in it. I thought, why use flour?! Here's my version and people where I live LOVE it.

I wanted to make a cake, originally, with only almond and coconut flours. I realized I didn't have baking pwdr or the energy to beat the butter and sugar. So brownies were the result. They also happen to be gluten-free.