The Joy of Greek Food
I just love feta cheese and it’s a great source of protein. There’s something truly magical about baking sourdough bread. The slow fermentation, the crackling crust, and the deep, tangy flavor make it one of the most rewarding experiences to bake your own bread. Lately, I’ve fallen in love with the process—experimenting with different scoring techniques, perfecting the crumb, and most of all, sharing my bread with others.
My journey in using sourdough began with my indoor rowing friend Abby, who currently is a chef at the VA. She shared with me my first starter. My husband Steve is the best tester of my baking, mainly a steady diet of vegetarian sourdough crust pizza!
My friend Rhian shared with me beautiful photos of her sourdough bread and her amazing dutch oven. The process was simple and I decided that it was my new thing to try and it truly brings me joy!
I believe the secret to beautiful sourdough loaf at home is a cast iron Dutch oven, my new best friend. It traps steam during the initial bake, creating that golden, blistered crust we all love. Here’s my go-to sourdough recipe with precise measurements in both grams and cups.
I love using all of my favorite kitchen tools, my wooden bowl carved with my Mom & Dad’s name and wedding date, My Bennington pottery bowl and my flour towels with different insignia and a special one from King Arthur Flour that I won at an event more than 30 years ago!
Making one loaf at a time gives you time to enjoy it before the next time, but I hope to catch up and share my bread with friends now that I am getting pretty good at it!
Simple Village Salad Recipe
Ingredients
- 500g (4 cups) bread flour
- 350g (1½ cups) water
- 100g (½ cup) active sourdough starter
- 10g (2 tsp) salt
Equipment
- Large mixing bowl
- Bench scraper
- Kitchen scale (recommended)
- Proofing basket (banneton) or bowl with a towel
- Lodge Cast Iron Dutch Oven (My go-to for baking sourdough!)
- Bread Lame (For beautiful scoring patterns)
- Parchment Paper (Prevents sticking and makes transfers easier)
- Reusable Bread Bags (Perfect for storing fresh loaves!)
- King Arthur Bread Flour (A must-have for the best texture)
- King Arthur Sourdough Starter (For a reliable and flavorful starter)
- King Arthur Rolling Mat (for a clean surface to stretch & fold your dough)
Step by Step Instructions
Step 1: Mix the Dough
- In a large bowl, mix the flour and water until just combined. Cover and let it rest for 30-45 minutes (this is called autolyse—it helps with gluten development).
- Add the sourdough starter and salt, then mix until well incorporated. The dough will be sticky but don’t worry—that’s normal! NOTE: You need a fresh and active starter (this should be your pre-work to give it time to be active after you feed it)
Step 2: Strengthen the Dough
Over the next 3-4 hours, perform stretch and folds every 30 minutes. This is the fun part where you make friends with your dough. Set your timer and then hit repeat for 5 -6 times:
- Grab one side of the dough, stretch it up, and fold it over itself. Adding a little flour each stretch & fold is necessary.
- Rotate the bowl and repeat on all four sides.
- Cover and let it rest at room temperature between folds.
Step 3: Bulk Fermentation / Bench Rest
After the final stretch and fold, cover the dough and let it rest at room temperature (21-23°C / 70-74°F) for another 4 hours until it has doubled in size.
Step 4: Shape & Cold Proof
- Lightly flour your work surface and gently turn the dough out. Shape it into a round or oval loaf by folding the edges toward the center.
- Place the dough seam-side up into a well-floured proofing basket or bowl lined with a towel. This is where I use my favorite wooden bowl!
- Cover with flour towel and refrigerate overnight (8-12 hours).
Step 5: Bake in a Dutch Oven
- Preheat your oven to 475°F (245°C) with the Dutch oven inside for at least 30 minutes.
- Place a sheet of parchment paper over the proofed dough, gently flip it out, and carefully transfer it into the hot Dutch oven.
- Score the top with a sharp bread lame—this allows it to expand beautifully.
- Cover with the lid and bake at 450°F (232°C) for 30 minutes.
- Remove the lid and bake at 400°F (205°C) for another 15 minutes until deep golden brown.
Step 6: Sprinkle with lemon & Enjoy!
Once your salad is ready, plate it, sprinkle lemon on it and don’t forget to serve it up with some delicious greek bread. Here’s a great recipe for you.
Psilokomeni – Delicious Village Greek Salad
There’s something so yummy and delicious about dill with feta cheese.
Aging Athletically Podcast: Redefining What’s Possible at Every Age
I recently joined the Aging Athletically podcast to talk about my journey through endurance sports, indoor rowing, coaching, competition, and why I believe we can continue setting big goals at every age.
Ginger-Honey-Garlic Glazed Salmon in a Cast Iron Skillet
If you’re looking for a salmon recipe that delivers restaurant-level flavor with minimal fuss, this is it. Perfectly seared, beautifully glazed, and finished in the oven—this Honey-Garlic Glazed Salmon is bold, sticky, and utterly crave-worthy.
The Joy of Sourdough: Baking Artisan Bread in a Cast Iron Dutch Oven
There’s something truly magical about baking sourdough bread. The slow fermentation, the crackling crust, and the deep, tangy flavor make it one of the most rewarding bakes. Lately, I’ve fallen in love with the process—experimenting with different scoring techniques, perfecting the crumb, and most of all, sharing my bread with others.
900 Days of Grit! My Indoor Rowing Streak
My indoor rowing adventure started as a 52nd birthday gift to myself—a Concept2 RowErg! As a runner and triathlete, I needed a break for my knees while still fueling my love for downhill skiing. With 36+ marathons, two 50-milers, four Ironmans, and nine Mt. Washington Road Races behind me, I was ready for a new endurance challenge—and rowing became just that!
2024 World Indoor Rowing Championships
These short events don’t capture the full story; behind each race lies a tremendous amount of hard work and commitment that goes into preparing for these moments. There’s no room for quitting—only perseverance and determination! 💪🏼🎉🥇 My focus is on staying strong and pushing towards my target 🎯, maintaining concentration, and giving it my all. Having survived so much as a 13-year cancer survivor, I’ve learned that it all comes down to hope and believing in yourself.
