In feeding this family of mine, I can’t tell you how many times the sourdough starter has come to my rescue. We used to use fruit and nuts primarily as snacks but that can get really pricey with growing boys and whatnot. I’ve tried to stretch them out to stop snacking all together, putting loads of traditional fats on their plates and serving up who knows how many baked potatoes and sides of beans.

But here we are, these boys coming in sweating from a couple hours of work, still looking for snacks not long after a meal. Best to have a plan and a sourdough starter and get cracking, I say. So a couple of weeks ago when no loaves had been baked and no leftovers were still on the table, I decided to make sourdough crepes from the “discarded” starter.

There is a lot more regarding “discarded” sourdough starter, why discarding helps build up your starter for better bread, and how to use the “discarded” starter in recipes in Traditionally Fermented Foods. For now, I’ll just say that discarded starter is the starter you throw into the chicken scrap pale or compost directly before you feed your starter. Using that starter without adding additional flour gives you a fully fermented bread since the starter itself has already gone through a full cycle of fermentation.

So it’s nice to use it in recipes like this, alongside some jars of home canned applesauce or preserves, for a quick snack. Or, double or quadruple the recipe for a breakfast or dessert treat. Everyone, including Ruthie, seems to enjoy these sourdough snacks.


Sourdough Crepes Using “Discarded” Starter

Note: You can also find a recipe for wheat-free Sourdough Rye Crepes in 100% Rye.


  • 1 cup “discarded” sourdough starter
  • 1 egg
  • pinch of sea salt
  • 4 Tablespoons butter, coconut oil, or lard for frying
  • Applesauce, fresh fruit, soft cheese, or whipped cream for serving


Heat a 10″ cast-iron skillet over medium heat. Add 1 Tablespoon of the fat to the pan and allow to melt while the pan preheats. Meanwhile, whisk the sourdough starter, egg, and salt together in a small bowl.

Once the pan is hot and the batter mixed, ladle in approximately 1/4 cup of the batter. Using a hot pad on the handle, quickly rotate the pan to spread the batter into a large circle as thin as you can. Allow the crepe to cook for 2-3 minutes or until it sets around the edges and a bubble or two appears on the surface.

Carefully flip and cook 1-2 minutes more or until set. Transfer to a platter or cutting board and repeat with remaining batter. Once all crepes are cooked, serve with fillings of choice.

For more easy-to-make naturally leavened breads (both wheat and gluten-free) see Traditionally Fermented Foods, available for pre-order now and everywhere May 9th.


A few months ago I remember walking through the yard and finding Stewart standing, staring at the old cabin and camper. I stood next to him and stared for awhile, hoping I’d figure out what exactly we were looking at. I didn’t, and eventually asked and got an answer that didn’t surprise me much.

You see, Stewart often sits and stares while he is trying to decide how he will go about his next project. I’ve seen him do it on fencing and housing and many other projects around the homestead over the years. How he gets beyond this point into the doing is beyond me since I would become crippled in the fear of whether I was making the right decision.

But forge ahead he does and this time it had to do with the barn. He was considering putting a new small barn just next to the old roof line that sat over the camper and cabin. But I found out that day that he figured why not just utilize the original roof line and tear down what we’d been meaning to get rid of for sometime.

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So, for several weeks, tearing down the old cabin was the project. Once that was complete, Stewart began making plans to remove the camper. Mr. Sifford graciously allowed us to borrow his truck and another neighbor did the driving while Stewart directed traffic.

Once the area beneath the roof was clear, it was time to make some more decisions. What to build with, what to build with? Around this same time our van was in the shop for several weeks and so using it to pull the trailer to pick up materials was not an option. So we waited to see what we were to do.

Surely the Lord’s ways are above our own, able to do exceeding abundantly above all that we ask or think.

Soon after the van returned, Stewart found a bunch of tin on Craig’s List for a very deep discount. He went out and picked up enough to act as outer walls on the barn, met some lovely people, and saved us a great deal in the process.


Last week, with the help of visiting family members, the barn construction got underway. And so I’ll share more on that next time, Lord willing.