Sourdough Buckwheat Galette

My very first experience with producing food for other people to buy was making galettes in rural France. I was 18 years old and wwoofing on a farm with a very kooky family who raised cows for milk and rabbits for terrine. They ran a micro bakery producing rustic sourdough bread and galettes, which are savory crepes made with buckwheat flour. 

I turned out to be a galette-making savant. My bony wrists were made for quickly twirling the traditional wooden dowel around the batter to spread and shape the galettes. By the end of my short stay on the farm, the family  let me produce tall, steaming stacks of the thin pancakes unsupervised. Visitors to the farm would buy their raw milk and pick up a dozen galettes to take home and fill with cheese and eggs for a traditional summer lunch. 

For this week’s recipe, I made sourdough galettes. Think of them like a thin pancake you can top with whatever you want, and then fold in half and eat like a taco. Fill them with last night’s veggies, or shave some cheese and crack an egg and let it cook right on the pancakes. 

Want to experiment with sourdough but scared to bake bread? These are a great recipe to get started with! You’ll just need an active sourdough starter, which is easy peasy to whip up!


  • crepe spatula, or other long spatula (it will make the flipping the pancake much easier)
  • cast iron or non-stick pan


  • 1/2 cup sourdough discard
  • 1/2 cup buckwheat flour
  • 1 large pinch salt
  • 2 eggs
  • 1/2 cup water
  • butter
  • Fillings of choice (savory: cheese, eggs, veggies, meat; sweet: nutella, banana and honey, sugar and lemon juice)


  • In a bowl, whisk together eggs and water. Add sourdough discard, flour, and salt and whisk until smooth. It should be thin – closer to creamy soup than traditional pancake batter. The mixture will thicken up a bit as it rests. 
  • Cover and let rest in fridge for 2 hours, or up to several days. The longer it sits in the fridge, the fluffier the galettes will become.
  • Heat pan over medium high heat. Once surface is hot, melt a knob of butter. It should immediately sizzle. Move the pan around using the handle, tipping it in a circle so the butter coats the entire bottom and a bit of the sides.
  • Working quickly, pour batter in a spiral starting at the center. Immediately begin to move the pan around, so the batter thinly but completely coats the bottom of the pan. 
  • After a minute or two, use a spatula to flip the galette. While this other side is cooking, top the galette with fillings of choice.
  • To serve, fold in all four sides of the galette. Form a square picture frame with the toppings in the middle. Or just fold it in half like an omelette!

Chocolate Pistachio Oat Breakfast Cookies

These cookies are inspired by Heidi Swanson’s thinnest oatmeal cookies, which are an extremely classy treat. They remind me of something my fanciest aunt would eat at an afternoon tea in a garden. My version (which in truth has strayed quite far from the original, so be sure to try that recipe too) is like the girl next door version. Since they are so easy (one bowl!) and quick, I’ve taken to making them for breakfast.


  • 1 egg
  • 1/2 cup unpacked brown sugar
  • 1/2 cup olive oil
  • 1 tablespoon sourdough discard (or 1 tablespoon whole grain flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon crunchy salt
  • 1 cup rolled oats
  • 2 tablespoons chia seeds
  • 1/3 cup chocolate chips
  • 1/4 cup pistachios, roughly chopped (or nuts of choice)
  • optional: 1/4 cup dried cherries


  • Preheat oven to 350 F. Line a cookie sheet with parchment or a silicone baking mat.
  • In a bowl, whisk together egg and sugar until smooth. Add olive oil, sourdough discard, baking powder, and salt. Whisk to combine. Mix in oats, chia seeds, chocolate chips, and pistachios until combined. It will be a fairly wet, loose mixture.
  • Spoon heaping tablespoons of the mixture onto baking sheet, leaving plenty of room for the cookies to spread.
  • Bake for 10-14 minutes, until the edges start to brown. Let cool for 5 minutes and enjoy!
Kitchen Basics Recipes

Sourdough Flax Crackers

These crackers are based on a recipe I absolutely love from the Bar Tartine cookbook. They were our sometimes too popular gluten-free option for cheese boards at Ground Floor Farm. They also have about 3,000 ingredients. I created this much simpler version using sourdough starter, and I think it’s equally as lovely and endlessly adaptable. They do take awhile to prepare, but it’s mostly hands off time.

If you want to watch me demo how to make these crackers (and talk about other uses for sourdough discard), check out this video from last weekend’s Preserving Abundance Virtual Food Waste Fest:


  • 1/3 cup flax seeds
  • 2/3 cup pickle brine, kombucha, or beer
  • 1/3 cup sourdough discard (optional)
  • 1/3 cup blended herbs or greens of choice (optional)
  • a handful of optional mix-ins: pumpkin seeds, sesame seeds, chopped sundried tomatoes, minced olives, or whatever sounds nice to you!
  • salt and pepper, and whatever spices or herbs you’d like to sprinkle on top


  • Mix flax seeds with pickle brine, loosely cover, and let hydrate at room temperature overnight for 12-16 hours.
  • Mix all the ingredients together, except salt, pepper, and spices.
  • On a baking sheet covered with parchment or a silicone baking mat, use a rubber spatula to spread the mixture out as thinly and evenly as possible. Or if you’re feeling fancy, portion individual crackers by making circles or other shapes.Sprinkle generously with salt, pepper, and spices.
  • Dry the crackers in an oven set to “low” or in the dehydrator set to 135 F. This step should take 6-8 hours. The crackers are ready when they’re completely dry (they should easily crack).
  • Using your hands, break into cracker-sized pieces. Can be stored in an airtight container at room temperature for about 10 days.

Savory Multi Grain Pancakes

Out of everything I make, these simple, healthy pancakes are my mother’s favorite. They are versatile and serve as the perfect canvas for a summer slaw, some sautéed veg, or a green salad. I like mine slathered in honey and sriracha.


Dry Ingredients

  • 1 ½ cups flour of choice (I recommend using a mix of whole grains- whole wheat, buckwheat, spelt, rye, amaranth. But of course all purpose is fine too)

  • 1 tablespoon baking powder

  • Large pinch of salt

  • Small handful of seeds of of choice (sesame, flax, chia, hemp, etc)

  • Zest of a lemon or lime

  • Small pinches of cayenne, cumin, coriander, or whatever spices sound nice

  • A handful of chopped herbs (parsley, chives, and cilantro are great) (optional)

  • A handful of crumbled up dried seaweed (using tongs hold the sheet over an open flame to make crumbling much easier) (optional)

Wet Ingredients

  • 2 eggs
  • 2 cups liquid of choice (Dairyish: milk, buttermilk, yogurt, nut mylk; or Savory: pickle juice, veggie stock or just plain water)

  • Half a stick of melted butter or coconut oil

  • Drizzle of toasted sesame oil (optional)

  • ¼ cup discarded sourdough starter (optional)

  • 2 cups cooked grains of choice (brown rice, quinoa, barley, etc)


  • Mix all the dry ingredients in a bowl. In a separate bowl, whisk together all the wet ingredients. Afterwards, add the wet ingredients and the cooked grains (after they’ve had time to cool a little) to the dry bowl. Gently stir the mixture until there aren’t any noticeable clumps of dry flour remaining. The batter is now ready to go, but it can also be stored in the fridge for a few days.
  • To cook the pancakes, heat a pan on medium high heat. After a minute or so, put your hand a couple inches over the pan and if it feels hot, add a glug of cooking oil or butter. Ladle a scoop of batter onto the pan. After a couple minutes, once little bubbles form throughout the top of the pancake, flip it. Let it cook for another minute or so, until both sides are nice and brown and the interior is cooked through. About 3 minutes per pancake.


I adapted this recipe from the most excellent cooking blog 101 Cookbooks. She adapted it from somewhere else. There are no new ideas.
Kitchen Basics

Whole Grain Flatbreads

These dead-easy flatbreads are an excellent addition to most meals. Top them with a few slices of fancy cheddar and lightly dressed greens; use them to sop up a pot of tomato-y beans, or fill them with leftovers for a satisfying sammie.

Makes: 6


  • KitchenAid mixer with a paddle attachment (if available)


  • 2 cups flour of choice (go for a whole grain, or a blend)

  • 1 tsp baking powder

  • 2 tsp salt

  • 1 cup liquid (buttermilk, yogurt, nut milk, veggie stock, whatevs)

  • Fresh herbs and spices (optional)

  • 1/2 cup sourdough discard (optional- if using, reduce 1 cup liquid to 1/2 cup)

  • Extra flour for shaping


  • Use a KitchenAid mixer with a paddle attachment if available, but mixing by hand is also fine. Combine flour, baking powder, salt, and any spices. Then, add liquid,sourdough, and fresh herbs. Mix until dry bits of flour are no longer visible. The dough will be very sticky — almost a batter. 
    Cover and rest for at least 30 minutes and up to 12 hours. For anything longer than one hour, stick it in the fridge.
  • To portion, pinch off a hunk of dough — about the size of a lemon. Dunk the hunk in a bowl of flour and make such it is fully coated. Roll it into a rough ball shape. Repeat with remaining dough.
  • To shape, dust the work surface with plenty of flour. Using a rolling pin, roll out each ball to 1/8-1/4 inch thickness. This is a very sticky dough, so add extra flour and flip as needed to prevent the dough from sticking to the table or the rolling pin. Repeat with remaining dough.
  • Heat a pan over medium-high heat for a minute or two. Carefully add a flatbread. After a minute, the surface will bubble and perhaps inflate a bit. Use a spatula to flip it. Heat for another 30 seconds, then remove from pan and repeat with remainder of the dough. (Note: Flour from the dough might burn in the pan, but I don’t mind the lovely char marks it leaves on the flatbread.)