Last October, I visited my son in Washington, D.C. His roommate is quite the baker and he generously shared some sourdough starter with me. I really didn’t know anything about this white, gooey substance, but I carefully carried it back in my suitcase to Phoenix. I was familiar with making bread from commercial yeast, but I had no clue about starter. My experience with sourdough bread was buying it at the grocery store.

What is Sourdough Starter?

I feed the starter every week on Sundays. What does that even mean? A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli. It’s a living substance.

The starter is what makes sourdough bread rise. Instead of using active dry yeast like in other bread recipes, sourdough bread uses a starter. Until the time of the development of commercial yeasts, all leavened bread was made using naturally occurring yeasts – i.e. all bread was sourdough, with it’s slower raise. A starter made with the traditional sourdough method is often created organically by combining flour and water, which is allowed to ferment by airborne yeast. Think organic.

Sourdough Starter History

The ancient Egyptians are credited with making the first leavened bread. Perhaps a batch of dough was allowed to stand before it was baked. Wild yeast cells settled in and grew, producing tiny bubbles of carbon dioxide and making the dough rise. The bread was softer and more palatable, so it became the custom to let the dough stand for some time before baking. This technique was hit or miss, however, because on some days, the air bore no suitable yeast.

Later, a baker discovered that a little dough raised in this manner could be used as a starter for the next batch of bread. The portion of bread kept to start the next batch was called leaven; it was the forerunner of today`s sourdough bread.

Starter vs. Commercial Yeast

In 1938, commercial yeast was made available. Instant yeast appeared on the market in 1973. Here is what I didn’t realize. Commercial yeast plays an important role in industrialized bread making. But if you want natural strains of yeast, that haven’t been manipulated in a way that suits commercially produced bread, then using starter is the organic answer. The end product is significantly better.

According to Healthline, sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.

The Bread Making Process

I am a novice sourdough bread maker. Each time I make bread I learn something new. The process starts the night before. I take a small amount of my starter, add both bread and whole wheat flour and water and let it sit for 12 hours. The bubbly, expanded end product is called leaven.

The next day, I mix this with more flour, water and salt and then over the next 8-10 hours, after multiple turns and folds, the dough is ready to bake. During this process, I can add different ingredients too.

Bread Baking Resources

My go-to bread bible is Tartine Bread by Chad Robertson. Chad literally went around the world seeking the best bread and baking style. Tartine Bakery in San Francisco is so popular they sell out within an hour almost every day.

Every loaf I have made since October has been with the help and guidance of this book. If you are looking to read about one man’s passion and also have an extensive step-by-step guide to making bread, invest in this book.

The Breads I’ve made to date

My first few loaves were the standard sourdough. And then I branched out to Olive Walnut, Cranberry Walnut, Dried Cherry and Pistachio, Polenta and Pepitas, Lemon, Rosemary and Gruyere, pizza dough and baguettes.

The benefits

Is using commercial yeast easier? Absolutely. Back in October 2016, I posted this recipe for an easy, no-fail artisan bread using commercial yeast. And it is a delicious bread. So why make bread from starter that takes nearly 24 hours before you can reap the benefits?

The process of fermentation has been proven to be beneficial for good gut health. The long fermentation process of making sourdough releases nutrients like iron, zinc, magnesium, antioxidants, folic acid and other B vitamins. The natural way this occurs allows our bodies to process them more easily.

There is something extraordinary about taking 4 ingredients and turning it into something with which you can feed others. The time consuming transformation from a shaggy, unattractive blob to a soft, billowy dough, while using your hands to turn and fold, is magical.

Yesterday I made baguettes for the first time with my daughter, Elisabeth. She watched the chemistry of the ingredients changing consistency and ultimately becoming 3 large baguettes. Even though it took all day she appreciated the worth of the wait.

In Conclusion

Each time I bake this bread, it is different based on the humidity, temperature and conditions. No two loaves are the same. I love knowing that we are participating in a process that has fed generations of people before us. I find it all a bit romantic.

My neighbor, Marjane, has a sourdough starter she has been feeding for 50 years! A fellow teacher friend shared it with her in the 1960s. I find this astounding AND she offered to share some with me!

Giving someone the gift of bread is a demonstration of your time and love. Plus look how cute you can make the presentation.

While most of us are staying at home for the next month, it might be an opportune time to try making your own starter and bread. If you live in Phoenix, I am happy to share some of my starter. For some reason, getting back to basics right now helps me feel grounded and more stable.

It’s a beautiful day out there and hopefully, wherever you are, you and your family are healthy and safe. Keep the faith!

My mother always made the best lemon meringue pies. After she passed, I tried to find her recipe but to no avail. I attempted making one from an online recipe and it was a complete failure. The meringue was loose and runny. I never made another.

One blogger I admire greatly is Kayley from The Kitchen McCabe. Not only do I love her photography, but the recipes I have tried have all been winners. When she posted this one recently, I was inspired to try again, in honor of my Mom. Check out her picture of this recipe. I have photography envy.

Just before I gathered the ingredients for this, my dear friend, Dr. Ryan Krch brought me a bag of Rangpurs, from his father’s tree. He mentioned that his mother always used them in her lemon meringue pies. Since I had never even heard of a rangpur, I thought I would substitute these for the lemons in the recipe.

As a side note, if you are in need of any skin or cosmetic work, I highly recommend using Krch Aesthetic Medicine. Ryan is such a good friend, a skilled physician and is extremely trustworthy.

The Rangpur lime is said to have originated in the Indian subcontinent and has nothing to do with limes. It is bright orange, about the size of a clementine and a cross between a lemon and a mandarin. It is easy to peel and segment. The juice is extremely sour, like a lemon’s, but with a deeply floral honeysuckle aroma. Apparently you can use the leaves in cooking too. Who knew?

The crust is a combination of flour, butter and confectioners sugar. Though crumbly, it surprisingly held together when pressed into the tart pan.

The crust requires parbaking. I keep a Ziplock bag of reusable dried beans just for this purpose. Lining the crust with parchment paper, I filled the pan with beans.

After removing the pie weights (beans), the crust bakes for another 5-8 minutes to a light brown color.

The filling is a combination of eggs, sugar, lemon (or rangpur) juice, salt, butter, heavy or coconut cream and vanilla.

Whisk the egg yolks, whole eggs and sugar until combined. Add the lemon juice, salt and then eventually the butter pieces. Check out our freshly laid eggs~~the color of the yolk is nothing short of magnificent!

The filling thickens rather quickly so make sure you keep whisking during this phase. Bake the filling in the crust to set it. Once the filling is cool, cover and place in the refrigerator to chill.

Kayley’s instructions for making the meringue are very good. In her blog post she explains the difference between the different kinds of meringues~~Italian, Swiss, and traditional. Once made, spoon the cloud-like meringue on top of the filling.

It was rather fun to pile on this marshmallow-fluffy topping.

Caramelize the meringue using a kitchen torch. This is optional, but I believe it was the finishing touch on this delicious dessert.

I loved the flavors of the Rangpurs but I imagine it would be equally divine with lemons.

The tart filling, the sweet meringue and the buttery crust are the perfect combination. This will keep for several days in your refrigerator. Each slice is rich so you can feed many with this!

For the link to The Kitchen McCabe recipe, please click here.

I hope you have a spectacular Saturday. The freezing temperatures are finally over and I detect a hint of Spring in the air!

Do you have a favorite item or part of your home that brings a smile to your face or a boost to your spirit? These are the things that if you had to move, you would definitely take them with you.

I suppose organizing guru, Marie Kondo would say these items “spark joy”. In the quiet mornings, when I walk around the house with my cup of coffee, I feel so grateful to be in a place I love. Here are a few of my favorite possessions.

The chair above is a grand, old chair. It was covered in some ghastly burgundy material and I am so happy with the lighter, playful fabric chosen for the back. The seat is a neutral linen. Both fabrics highlight the carved detail of the frame. This is the type of chair that when you sit in it, you feel like royalty.

My tulipieries. I first spotted these during a trip to Amsterdam and have always wanted a pair. I purchased them last year from The Enchanted Home and love to fill them with a variety of flowers. They ooze happiness!

The Wedgwood Wild Strawberry tea set was discovered during a shopping trip to Harrods in London many years ago. I remember having sticker shock because I thought the price was in euros vs. the British pound. But I was at the register and wasn’t about to put them back, so I swallowed hard and probably hid the receipt from my husband! Definitely one of those well-worthwhile purchases.

The pastry rack that sits on the kitchen island is the perfect size to break up the expanse of the countertop. Each season I decorate it and it feels unique and rather French. Don’t recall where I got it, but it’s a keeper.

Our duvet cover is Shore Rose by Taylor Linens. Each night when I tuck myself into bed, just looking at this sweet fabric makes me happy. It’s soothing and peaceful.

I found this ornate carving of Mary and baby Jesus in an antique store in northern Arizona. I have never seen one with an oval glass dome on an oval wooden base. I change out the flowers surrounding the statue with the season. It’s hard to get a good picture of the details due to the reflection in the glass, but it’s a beautiful piece and one that I cherish.

My first oil painting. I finally had it framed and it sits on a small easel on the living room sofa table. It was intimidating to take an oil class at the Scottsdale Artist School with master painters, but I like the results.

Our dining room chandelier was brought with us from our last home. Illuminated once by candlelight, we had it wired for today’s use. This would definitely come with us to a new house. It is elegant but not too gaudy.

The antique sofa that sits in our master bedroom was a purchase from the Brimfield Antique Show. Covered in French grain sacks, it was in our barn for years as I pondered what to do with it. Finally, a friend suggested a large houndstooth fabric and voila! It took the upholsterer several months to do it, but I love how it turned out.

Lastly, during a trip to Paris with my dear friend, Susan, I purchased several glass Christmas ornaments. I keep them in a footed trifle bowl on a living room end table all year round. They are so pretty and I can clearly remember that cold day in November when I purchased them and carefully carried them back to the States.

There are so many things I love here at our home, but these items speak to me daily. This year I would like to go room to room and get rid of those things that are just filling space, but do not fill my soul. What do you have in your everyday life that makes your heart happy?

Happy Tuesday, my dear friends!

Even though I don’t feel like I’ve completed everything for this holiday, I have an odd sense of calm about it. The magic of Christmas happens regardless. Today, I am just enjoying the rainy day and the blessings the season brings.

I can’t believe another decade is ending soon. What will the next 10 years bring? Ten years ago, motherhood was my primary role as the children were 14, 12 and 8. And just like that ~~ two have graduated college and are financially independent and the third just finished her first college semester.

The holidays can be very challenging and lonely for some. I recognize that life isn’t as glorious as portrayed on social media or Pinterest. It’s not easy to forget those holidays when I mourned the loss of loved ones or struggled with other personal pain. But when you have a good year, it should be celebrated.

My goal for the rest of 2019 is to live purposefully and with intention. When the children were small, I often told them to replace the words “have to” with the words “get to”. And better yet, add ” I am lucky I get to…..”. Whether it means washing the dishes, doing laundry, or wrapping gifts, if we just change our perspective and take joy in the simplest of chores, then it doesn’t feel like such a burden.

When we lighten our loads, we create space to be joyful with others. So, this morning, I “get to write a blog post”. I feel so lucky that you have chosen to follow Life at Bella Terra. Your comments and feedback are inspiring. You are my gifts this Christmas. My appreciation and gratitude is deep.

Wherever you are in the journey of life, I wish you and yours, from the bottom of my heart, a blessed, stress-free, and loving holiday.

I realize many bloggers get paid to endorse a product. However, that is not the case here. It takes an exceptional product, high quality, and great customer service for me to go out on a limb and support it. When I find something that consistently impresses me, I feel compelled to share it with you, friend to friend.

With the holidays around the corner, you may be sending flowers more than usual. Last September, I treated myself to monthly flowers…..well, just because….why not? 🙂 In a previous life when I was working in San Francisco, I would always stop by the street florist and buy myself a bunch of fresh flowers every Friday. It made me happy.

I am rather discriminating when it comes to flowers. My monthly subscription with The Bouqs Co. was prompted by a discount coupon (20% off and free shipping)) I had received online and I thought I’d give it a go.

On the 12th of each month I receive a box of flowers delivered by FedEx. In order to use Bouqs, you don’t have to subscribe as they also send flowers one order at a time. Bouqs is my exclusive flower resource because I have received such good feedback from friends and relatives who have received Bouq flowers from us.

The flowers come directly from the grower and are packed very, very well. You can also go online to manage your subscription and change your flowers at any time.

Each box typically has 3 separately wrapped bouquets and many of the blossoms are not open yet.

The ends are trimmed before submerging into water.

After a few days in a vase, the buds open up beautifully and I have never been disappointed with an arrangement. Some of them seem to last weeks, too, especially if I change the water every few days and re-trim the stems.

Here are some pictures of some of the bouquets I have received.

This tropical one arrived last December and it was a pleasant surprised as I was expecting something with evergreens.

Yesterday, my November flowers were delivered. The lilies are still closed but I am especially fond of the color of the thistle.

I have been using The Bouqs Co. for over a year and have had enough experience with them to endorse their product. If you go online, they offer 20% off and free shipping. They have a wonderful selection and ordering online is very easy. Hopefully you will be as pleased with them as I am.

Historians credit Marie Antoinette with the invention of the pocket handkerchief. She was so broken up at leaving her home in Austria that she cried all the way to France and wiped her eyes with bits of lace torn from her dress and lingerie. Anticipating future tears, she made it a point always to have a piece of lace tucked in a pocket of her dress. This, say the historians, was how handkerchiefs were born (according to 1940 Modern Women magazine).

Handkerchiefs during their existence have been used for many things like greeting someone, cleaning your hands, face, or teeth, wiping your tears and nose, applying perfume, and have even been used to signal to a gentleman that you would like to meet him or given to him as a token of your affection.

We now have Kleenex and facial tissues, and when I mentioned to my daughters that we should bring back the hankie, they said “eeewwww”. But how is washing a hankie any different than washing underwear? And isn’t it more environmentally friendly?

Don’t you agree that pulling out a gorgeous vintage handkerchief to wipe your eyes at a wedding or funeral is so much more sophisticated?

Or if you are on a plane and someone next to you is coughing, what more beautiful way to cover your face than with a lovely hankie?

If you agree, then I have 30 vintage hankies that I would love to share with you. Each one is different and they are super soft.

Some are embroidered or have delicate thread work.

Others have a theme of music or travel.

Some have initials and others are brightly colored.

This one has a scalloped edge and others are tailored. Since they are vintage some may have imperfections, but to me, that contributes to its story.

I would love to send you your very own hankie! All you need to do is send me an email (to marycrz@cox.net) with your name and mailing address. If you would like to share your favorite color or you see one in an above photo you are partial to, please let me know. If not, I will just surprise you!

Do you think we can collectively bring back the hankie???