Be Well For Life Bakery

When people picture a bakery setup, they often imagine a huge space filled with complicated equipment, not a modest home kitchen with minimal space. But my micro bakery runs out of my home with a simple, well-used set of micro bakery tools that I rely on every single day. I don’t have a lot of…

If you’ve been looking for the perfect sourdough chocolate chip cookies, this recipe combines rich browned butter with sourdough discard (or active starter) to create soft, chewy cookies with incredible flavor. It’s an easy way to use discard while making a bakery-quality treat at home. They’re rich, soft, slightly chewy, and have that deep flavor…

👉If you’ve struggled with sticky dough or flat loaves, I’m going to walk you through exactly how to fix it. With some tried and true methods from my home bakery. If your sourdough dough feels sticky, flat, or impossible to shape—you’re not alone. If your sourdough dough is too sticky, hard to shape, or not…

If your sourdough isn’t rising the way you want it to, you’re not alone. There’s a lot of information out there about sourdough — and honestly, a lot of it can feel overwhelming and confusing when you’re just starting out, or even if you’ve been doing this awhile. After baking thousands of loaves in my…

If you haven’t heard already… you probably need more protein in your diet 😄. I’ve got a great option for you that doesn’t include eating a container of cottage cheese…lol. These sourdough protein bars are one of my favorite ways to use extra sourdough starter or discard and they come together quickly with simple ingredients..…

Feeding, Maintaining, and Preparing It for Baking One of the first questions new sourdough bakers ask is: “How do I keep my starter healthy?” At first, maintaining a sourdough starter can feel overwhelming. But once you understand the rhythm of feeding and fermentation, it becomes surprisingly simple. In my working kitchen, I bake dozens of…

When most people think of sourdough, they picture rustic loaves of bread. But sourdough starter is incredibly versatile — and one of my favorite ways to use it is in bagels. These sourdough blueberry bagels have the perfect balance of textures: a chewy crust from the traditional boil and a soft, airy interior thanks to…

There was a time when I genuinely thought I just wasn’t “good at sourdough.” I had flat loaves. Dense loaves. Loaves that looked beautiful on the outside but were gummy in the middle. I followed recipes carefully. I measured everything. I waited the recommended number of hours. And still… something was off. Now that I…

One of the most common things I hear from people who want to start baking sourdough is this: “I don’t have time.” And I understand that completely. Between feeding animals, managing orders, keeping up with life, and baking around 60 loaves a week in my home kitchen, I don’t have endless free time either. What…

When I first started baking sourdough, I wasn’t trying to follow a trend. I was just tired of reading ingredient labels on store-bought bread and wondering why something as simple as flour and water needed so many additives. But something unexpected happened once I switched to traditional sourdough. It didn’t just taste better. It felt…