Food – EdTech Bites

This 10-Ingredient Salsa Verde Is Better Than Any Restaurant

Learn how to make homemade salsa verde with roasted tomatillos, serrano peppers, garlic, and cilantro. This easy Mexican salsa recipe is fresh, bold, and ready in 15 minutes.

If you think salsa verde tastes too tart or too bland, you probably just have not had the right one yet. A good homemade salsa verde should be bright, flavorful, and have just the right amount of heat. Once you make it fresh, it is hard to go back to anything from a jar.

In this video, I walk through how to make a simple salsa verde that is packed with flavor and is incredibly easy to prepare. The key is roasting and broiling the vegetables before blending them. That extra step brings out a deeper flavor that makes this salsa perfect for tacos, chips, grilled meats, and just about anything else on the table.

Let’s break down how to make it.

What Is Salsa Verde?

Salsa verde is a classic Mexican green salsa made primarily with tomatillos and peppers. Tomatillos look similar to small green tomatoes but they have a slightly tangy flavor that gives salsa verde its signature taste.

Unlike many red salsas, salsa verde often has a brighter flavor profile. When the vegetables are charred or roasted first, the salsa develops a deeper smoky flavor that takes it to another level.

This recipe uses serrano peppers for heat, fresh cilantro for brightness, and a few simple ingredients that bring everything together.

Ingredients for Homemade Salsa Verde

You only need a handful of ingredients to make this authentic salsa verde recipe.

8 to 10 tomatillos (husks removed and rinsed)
4 to 5 serrano peppers
1/4 onion, chopped
2 garlic cloves
1 cup fresh cilantro
Juice of half a lemon
1 tbsp chicken bouillon powder (I use the Knorr brand)
1 tbsp oregano
1 tbsp cooking oil

The beauty of homemade salsa is that you can adjust the heat. Serrano peppers pack a punch, so if you prefer a milder salsa you can remove some of the seeds or use fewer peppers.

Step 1: Char the Vegetables

Start by heating a pan with a little oil.

Add the tomatillos, onion, garlic, and serrano peppers. Let them cook until they begin to char slightly. This step adds flavor and helps soften the vegetables before blending.

You do not need to cook them all the way through in the pan. Just get some color on them. And whatever you do, DO NOT remove the stems from the tomatillos. This will cause them to burst open and burn in the pan.

Step 2: Broil for Extra Flavor

After charring the vegetables, transfer them to a baking sheet and place them under the broiler.

Let them broil for about 3 to 4 minutes. This gives them a deeper roasted flavor and enhances the natural sweetness of the tomatillos and onions. I personally like to char mine in the broiler a little longer than necessary. Honestly, I char them until I get a nervous. I freak out and think that I burned them but trust me, the char gives the salsa so much depth of flavor.

Keep an eye on them because they can quickly go from roasted to burnt in the blink of an eye under the broiler.

Step 3: Blend the Salsa Verde

Once the vegetables are roasted, add everything to a blender.

Include the juices from the pan along with:

Fresh cilantro
Lemon juice
Oregano
Chicken bouillon

Blend until smooth. The salsa should have a vibrant green color and a slightly thick consistency.

Give it a taste before adding anything else. Because of the bouillon, it often already has enough salt and seasoning.

Step 4: Serve and Enjoy

Pour the salsa into a glass container or bowl and it is ready to serve.

This salsa verde is perfect for:

Tortilla chips
Tacos
Breakfast eggs
Grilled chicken or steak
Burritos and quesadillas
S’mores
Coffee
Cheesecake

The flavor is bright, fresh, and just spicy enough to keep things interesting. Just kidding about the S’mores, coffee, and cheesecake… please don’t do that.

Why Homemade Salsa Verde Is Worth It

Once you make salsa verde at home, it is hard to go back to store bought versions. Fresh ingredients, roasted vegetables, and the ability to control the spice level make a huge difference.

Plus, it only takes about 15 minutes from start to finish.

If you want to see the full process step by step, check out the video above where I walk through the entire recipe and show you exactly how I make it.

Make a batch, grab some chips, and enjoy. Buen provecho!

The 4 Mistakes Ruining Your Salsa Roja (And the Smoky Fix)

Smoky, bold, and full of real flavor, this homemade salsa roja comes together with blistered tomatoes, toasted chiles, and fresh lemon juice. A simple technique makes all the difference.

Most homemade salsa roja falls short for one simple reason. No char.

If your salsa tastes watery, flat, or one-dimensional, it is usually not the ingredients. It is the technique. Real salsa roja is built on toasted vegetables, layered heat, balanced seasoning, and a touch of brightness at the end. Once you understand that, everything changes.

Full Recipe and Video Below

This is the exact salsa roja I make when I want bold flavor that wakes up tacos, eggs, and anything else on the table. It is simple, fast, and packed with depth. The secret is giving your vegetables real color in the pan and finishing with fresh lemon juice to bring everything into focus.

Let’s get into it.

Why This Salsa Roja Works

Great salsa is about balance. You want sweetness from blistered tomatoes, sharpness from onion and garlic, heat from jalapeños and chipotle, herbal freshness from cilantro, savory depth from chicken broth, and brightness from citrus.

Toasting the vegetables in oil instead of boiling them concentrates their flavor and adds smoky complexity. The dried chipotle peppers provide a deep, rounded heat that lingers. Mexican oregano adds earthiness. And the juice of half a lemon ties everything together, lifting the salsa so it tastes vibrant instead of heavy. As far back as I can remember, I’ve always loved the citrus in my salsas.

This is how you turn simple ingredients into something unforgettable.

Ingredients

6 Roma tomatoes
1/4 white onion
2 cloves garlic
4 red jalapeños
2 dried chipotle peppers
Small bunch of cilantro
1 tablespoon Knorr chicken broth
Salt to taste
1 teaspoon Mexican oregano
Juice of half a lemon
Splash of water
1 tablespoon oil for cooking

Step-by-Step Instructions

Heat a large skillet over medium heat. Add one tablespoon of oil and let it warm up.

Cut the Roma tomatoes in half and place them cut-side down in the skillet. Let them cook until the skins blister and the flesh softens. You want visible char. That color equals flavor.

Add the white onion to the skillet and let it toast until the edges turn golden. Add the red jalapeños, dried chipotle peppers, and garlic cloves. Turn everything occasionally so each side gets direct contact with the heat.

Do not rush this step. The deeper the toast, the deeper the flavor. But whatever you do, don’t let the chipotle peppers or garlic burn. Once those go from toasted to charred, there’s no saving the salsa. It will be bitter and a taste you won’t be able to wash out for a few hours.

Once all the vegetables are softened and lightly charred, transfer them to a blender. Add the cilantro, Knorr chicken broth, Mexican oregano, salt to taste, lemon juice, and a small splash of water to help it blend smoothly.

Blend until completely smooth. Taste and adjust salt if needed. If you prefer a thinner salsa, add a little more water and blend again.

How to Serve It

This salsa roja instantly upgrades whatever it touches. Spoon it over tacos for bold heat. Drizzle it over scrambled eggs. Add it to quesadillas for extra depth. Stir it into Greek yogurt for a spicy dip.

You can even try it on French toast or in your coffee. I am joking about the coffee. Probably.

The smoky base and bright lemon finish make this salsa incredibly versatile. It is strong enough to stand on its own but balanced enough to complement your food without overpowering it.

Final Thoughts

If homemade salsa has disappointed you before, try this method. The difference is in the char. The difference is layering flavors. The difference is finishing with fresh citrus to bring it all to life.

Once you taste salsa roja made this way, it is hard to go back to anything from a jar.

If you make this recipe, leave a comment and tell me how you used it. Share it with someone who needs better salsa in their life. And if you want more authentic Mexican recipes and practical cooking techniques, subscribe and join me in the kitchen.

Let’s make food that actually tastes like something. Buen provecho!

Meatloaf Men: The High-Protein, Low-Effort Dinner That’s Shaped Like a Cookie

Turn ground turkey into spicy, BBQ-glazed Meatloaf Men using your cookie cutter. A fun, high-protein twist on classic meatloaf that’s perfect for meal prep or weeknight dinners.

If you’ve ever looked at your gingerbread man cookie cutter in January and thought, “Should I even keep this?”. The answer is yes. Keep it. In fact, make it the MVP of your weeknight dinner with these Meatloaf Men. This is a protein-packed, slightly spicy, hilariously shaped twist on classic turkey meatloaf.

This recipe isn’t just for laughs (although yes, it’s very funny). It’s simple, healthy-ish, and packed with bold flavor thanks to sautéed veggies and a layer of tangy BBQ sauce instead of ketchup. These meatloaf men are perfect for meal prep, picky eaters, or just anyone who appreciates dinner with a personality.

And yes, they freeze well. You’re welcome.

🍴 Why This Recipe Works

Uses lean ground turkey for a lighter meatloaf option
Packs in veggies without compromising on flavor
Kid-friendly in shape, adult-approved in spice
Perfect for meal prepping or serving as party bites
A creative way to use cookie cutters year-round

🎥 Video Recipe

🛒 Ingredients

1.5 lbs lean ground turkey
½ cup seasoned bread crumbs
1 large egg
½ white onion, finely diced
1 small bell pepper, finely diced
1 jalapeño, seeds removed and finely diced
2 cloves garlic, minced
1 tbsp olive oil (for sautéing)
¼ tsp garlic salt
¼ tsp black pepper
¼ cup no-sugar-added BBQ sauce (plus more for serving)

🔪 Instructions

Preheat your oven to 425°F and line a baking sheet with parchment paper.
Sauté your veggies:
In a skillet over medium heat, warm olive oil. Add onion, bell pepper, jalapeño, and garlic. Cook for 4–5 minutes until soft and fragrant. Let cool slightly.
Mix it all together:
In a large bowl, combine the ground turkey, sautéed veggies, bread crumbs, egg, salt, and pepper. Mix until everything is well combined, but don’t overmix as that leads to dense meatloaf. Dense meatloaf leads to sadness.
Spread the mixture:
Press the meat mixture onto the prepared baking sheet until it’s about ½ inch thick. Think cookie dough… but meatier.
Cut out your meatloaf men:
Use a gingerbread man cookie cutter to punch out as many “meatloaf men” as possible. Re-form scraps and repeat. Each man is a bite-sized masterpiece.
Brush with BBQ sauce:
Lightly coat each meatloaf man with BBQ sauce for that sticky, smoky finish.
Bake for 15–18 minutes or until they reach an internal temp of 165°F and are browned around the edges.
Serve hot with extra BBQ sauce on the side — or over a bed of mashed potatoes if you’re feeling fancy.

🧊 Storage Tips

Fridge: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in oven or air fryer.

📌 Pro Tips

Want them extra crispy? Broil for the last 2 minutes.
Add shredded cheddar to the mix if you’re living dangerously.
Skip the jalapeño if you’re spice-averse, or double it if you’re not.
Use mini cutters to make meatloaf bites for parties or kids’ lunches.

🤔 Final Thoughts

Meatloaf Men aren’t just a funny dinner idea — they’re a legit solution for boring weeknights and forgotten kitchen gadgets. You get protein, veggies, a little kick, and the satisfaction of cutting meat into cookie shapes. That’s what we call balance.

Save this post, share it with your group chat, and the next time someone says “meatloaf is boring,” send them a meatloaf man with attitude.

📌 Don’t forget to pin this recipe or bookmark it for later — your cookie cutters will thank you.

The 250 Calorie Breakfast That Killed My Donut Addiction

This low-calorie breakfast is huge, high in protein, and actually keeps you full. Ditch the bagel and make this scramble instead. Your pants will thank you.

If your morning routine involves a donut, a cup of caffeine, and a slow descent into hunger and regret by 10am… hi, you’re not alone.

But I found a better way. a mountain of food (yes, actual volume) that’s just 250 calories and keeps me full all morning like some kind of breakfast wizardry, especially with the holidays around the corner. Seriously, don’t waste your precious calories on breakfast. Stack them for dinner instead.

Here’s what goes down in the skillet:

200g zucchini, sautéed with avocado spray
200g egg whites + 1 whole egg
1 Amylu chicken sausage, chopped and glorious
Optional iced coffee on the side (mandatory in spirit)

Peep The Video Recipe Below

It’s the kind of breakfast that looks like a cheat meal but eats like a macro-friendly masterpiece. Zucchini adds bulk without the calories, egg whites bring the protein, and the sausage makes it feel like brunch at a place that charges $17 for toast.

The best part? You can prep most of it the night before. Chop the zucchini, cook the sausage, even pre-mix the egg whites. Then just toss, scramble, and microwave if you’re in a rush. It’s faster than sitting in a drive-thru line wondering why your life feels off-track before 9am.

This is for the busy people. The tired people. The “if I skip breakfast, I’ll just eat four muffins at noon” people. If that’s you — this breakfast might change your mornings.

Big food. Small calories. No sugar crash. 10/10 would scramble again.

5-Ingredient High-Protein Dessert That Ruined Ice Cream for Me

Craving something sweet but still want to keep it low calorie? This creamy, protein-packed dessert crushes cravings without killing your calories — and it only takes a minute.

If your nightly ritual involves wrestling with your sweet tooth like it’s a demon on your shoulder whispering “just one spoon of ice cream,” let me introduce you to my secret weapon.

This 5-ingredient Greek yogurt dessert is cold, creamy, and packed with enough protein to make a bodybuilder nod in approval. Best part? It clocks in around 203 calories and packs 30 grams or protein— yes, really. That’s healthier than a protein bar and way more satisfying.

Here’s what’s in it:

170g nonfat Greek yogurt (thick enough to pass for cheesecake batter)
½ scoop vanilla ice cream flavored protein powder (don’t skip this — it’s the magic)
50g frozen mixed berries (for natural sweetness and a little drama)
5g organic honey
Mix it all up and boom — dessert is served.

It tastes like something you shouldn’t be eating. But you should. Because this little bowl of heaven doesn’t just quiet your cravings — it helps you hit your protein goals, stay full, and avoid the post-snack shame spiral that comes with raiding the pantry.

Perfect as a post-dinner treat, mid-day pick-me-up, or “I’m bored and just need to chew” moment. Plus, it’s basically idiot-proof. No cooking. No blending. Just stir, eat, feel superior.

If you’ve been looking for a low-calorie dessert that doesn’t taste like sadness and compromise, this one might ruin store-bought ice cream for you — and you’ll love it for that.

Tag it, share it, or save it for when the craving hits. Buen provecho!

Easy High-Protein Bagels for Busy Teachers & Foodies on the Go

Quick, healthy protein bagels made with Greek yogurt. This recipe is perfect for busy teachers, foodies, and anyone craving an easy, high-protein breakfast or snack. No yeast, no fuss!

If you’re a teacher, you know mornings aren’t about peace, they’re about survival. Between rushing to beat the bell, printing last-minute worksheets, and pretending coffee counts as breakfast, eating something nutritious often falls to the bottom of the to-do list.

Enter: homemade protein bagels! A 5-ingredient, no-yeast miracle that’s perfect for meal-prepping teachers, fitness-loving foodies, and anyone who wants a healthier, homemade alternative to store-bought bagels.

These high-protein bagels are soft, chewy, and customizable. Trust me when I say this recipe will keep you full and focused without the crash.

Ingredients (Makes 6 bagels)

2 cups or 450 grams or non-fat Greek yogurt (plain)
2 cups or 240 grams of high protein flour (or whole wheat for extra fiber)
2 scoops or 60 grams of chocolate protein powder
1 tsp baking powder
½ tsp salt
cinnamon to taste
1 scrambled raw egg (for the shiny egg wash to top them off)

Instructions

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper or foil
In a large bowl, mix the Greek yogurt, flour, baking powder, salt, and protein powder until a dough forms.
Lightly flour your hands and shape the dough into 6 equal-ish dough balls
Roll each dough ball out and poke a hole through each one giving it the classic bagel shape
Place them on the tray and brush them with the egg wash for a shiny gloss
(Optional) Sprinkle them with cinnamon to taste
Bake for 20–25 minutes or until golden brown on top.
Let cool for 5–10 minutes and enjoy with your favorite spread!

Video Recipe

Teacher-Tested, Time-Saving Fuel

This recipe is both healthy and practical. No yeast. No rising time. No nonsense. Just pure, protein-packed goodness you can make on a Sunday and eat all week.

Next time you’re lesson planning, lifting, or grading into the night, these bagels have your back (and your macros). Follow the blog for more edtech and food recipes. Join the email list to get updates, and tag me on social media when you make these bagels. Buen provecho!

Cold Brew Sourdough: The Caffeinated Bread Teachers Deserve

I swapped water for cold brew in my sourdough recipe… and it might be the most caffeinated coping mechanism of the school year! Full recipe and video in the blog post.

It’s National Coffee Day. Your brain is running on caffeine, your planner is full of sticky notes, and your students are asking for extra credit while you’re just trying to remember if you ate lunch.

So I made a solution. A sourdough solution.
I swapped the water in my usual sourdough recipe with cold brew coffee and, honestly, I may never go back. It’s toasty, rich, and slightly nutty…just like you after grading essays at 1 a.m.

This is your new favorite loaf, powered by coffee and teacher survival instincts.

Why Cold Brew Sourdough?

Aside from being a hilarious coping mechanism, using cold brew in place of water adds an aroma like no other and a subtle coffee flavor that pairs perfectly with butter, jelly, or more coffee!

If you’re already making sourdough, this is the easiest upgrade you’ll ever make.
And if you’re a teacher? Consider this your new form of self-care. Peep the video below and the full recipe below that.

Cold Brew Sourdough Recipe

Ingredients:

325g cold brew coffee (room temperature and unsweetened)
100g active sourdough starter
500g bread flour
12g salt

Instructions:

Feed your starter and let it double.
Mix cold brew and starter in a large bowl until combined.
Add flour and salt. Stir until shaggy.
Put on a glove (optional but recommended) and mix until fully incorporated.
Perform slap and folds for gluten development.
Cover with a damp towel and rest for 1 hour.
Do 4 sets of stretch and folds, 30 minutes apart.
Let it bulk ferment until doubled and jiggly (between 6-8 hours).
Shape into a ball, place into a towel-lined, floured bowl.
Cover and cold-proof in the fridge for 24 hours.
Preheat your Dutch oven to 475°F.
Score the dough and bake (lid on) for 25 minutes.
Remove lid and bake 15–20 minutes more (until internal temp hits 200°F).
Cool on a rack for at least 1 hour. Eat with coffee. Obviously.

Ready to Bake and Grade?

If you’re surviving conference week with caffeine and carbs, this cold brew sourdough is your new best friend. Share your loaf, tag a fellow teacher, and treat yourself to something warm, crusty, and deeply caffeinated.

Your inbox can wait. Your dough cannot. Buen provecho!

The Seasoning That Works On Everything

The one seasoning blend that saves dinner, time, and your sanity. You’ll never cook without it again!

🔥 The Back-to-School Kitchen Hack You Didn’t Know You Needed

Back-to-school season is chaos. The last thing you want to stress over? Dinner. Enter: the only seasoning blend you’ll ever need. It’s smoky, herby, garlicky, and brings just enough heat to wake up your taste buds (and your leftovers).

This all-purpose seasoning works on chicken, steak, pork, tofu, veggies, potatoes… basically anything that needs flavor fast. Plus, you probably already have everything in your pantry.

Why You Need This Seasoning Blend in Your Life

This seasoning is like your favorite teacher friend. It’s reliable, spicy, and just a little bit salty.

✅ Quick to make — under 5 minutes.
✅ Totally customizable — sweeten it for pork, zest it for fish.
✅ No MSG, no fillers — just clean, bold flavor.
✅ Saves you money — stop buying 6 different spice blends.
✅ Great for meal prep — use it all week on different proteins.

It also makes a cute homemade gift. Pop it into a spice jar, label it “Survival Dust,” and watch your fellow teachers or food-loving friends lose their minds.

🧂 EdTech Bites All-Purpose Seasoning Recipe

Ingredients:

2 tbsp Paprika
1 tsp. Pink Himalayan sea salt
1 tbsp Whole peppercorns
1/2 tbsp Dried thyme
1/2 tbsp Dried oregano
1 tbsp Garlic powder
1/2 tbsp Onion flakes
1/2 tsp. Chili powder
Optional: 5 unpopped popcorn kernels (for moisture control)
Optional add-ins: brown sugar (for pork), lemon zest (for fish/seafood)

Instructions:

Start by grinding the pink Himalayan salt and peppercorns in a mortar and pestle.
Add in the dried thyme and oregano.
Next, mix in the onion flakes.
Add paprika, garlic powder, and chili powder.
Blend until everything is evenly mixed and at your preferred texture.
Transfer the seasoning to a clean shaker or spice jar.
Toss in the unpopped popcorn kernels — they’ll absorb moisture and keep the blend from clumping.

📣 Make It Yours — And Tag Me!

This is just your seasoning base. Instead, think of it like a syllabus for flavor. Add your own twist: cumin, smoked paprika, nutritional yeast, lemon zest, or even cinnamon for Middle Eastern flair.

✨ Tag me when you try this blend or create your own version. I’d love to see how you use it and maybe even share your twist in a future post. Buen provecho!

Back-to-School, Not Back to Boring: How to Spatchcock a Chicken

Ditch dry chicken forever. This one simple technique cuts cook time, crisps the skin, and makes you look like a total kitchen boss. You’ll never roast the old way again.

The kids are back in school, the calendar’s full, and dinner? Let’s just say the frozen chicken nugget aisle is starting to look dangerously tempting. But just because summer’s winding down doesn’t mean you have to pack up the grill or settle for a sad, bagged bird.

Enter: spatchcocking! This is the back-to-school meal prep move you didn’t know you needed.

What Is Spatchcocking?

Spatchcocking, also called butterflying, is a technique where you remove the backbone of a whole chicken (or other poultry) and flatten it out before cooking. Think of it as opening up the bird much like opening a book. This allows the bird to cook more evenly and quickly, giving you juicy meat and crispy skin in less time. It’s a simple method that feels fancy, but once you try it, you’ll never go back to roasting a chicken the old wa

Why Spatchcock?

Think of this as your chicken’s version of “back-to-school organization.” By removing the spine and flattening the bird, you eliminate the big cavity that slows cooking down. It’s faster, crisper, and honestly… a good way to get out that work stress.

✅ Cooks evenly (no more dry breast + raw thighs situation)
✅ Crispy skin on every bite
✅ Done in less time—because homework waits for no one
✅ Still grill-worthy even after Labor Day

🛠️ What You’ll Need

1 whole chicken (3–5 lbs)
Kitchen shears or a sharp knife
Cutting board
Paper towels
Favorite seasoning or dry rub
Optional: aluminum tray for grilling

🔪 How to Spatchcock Like a Pro

Start Smart
Pat your chicken dry and place it breast-side down on the cutting board.
Chiropractic Time
Cut along both sides of the backbone and remove it completely (save it for stock—you’re thrifty and brilliant).
Crack It Flat
Flip the bird and press down on the breastbone until it lies flat. Like magic.
Prep for Flavor
Trim excess fat, then gently separate the skin from the meat. This is where the rub goes to do its best work.

Peep The Video Below to See It In Action

🔥 Cooking Options

Grill It: Indirect heat + frequent flips = golden skin.
Oven Roast: 425°F (220°C) for 40–50 min.
Pan Roast: Sear skin-side down in a hot skillet, finish in oven.

📲 Try It and Tag Me!

Before you give up and preheat the air fryer for nuggets, try spatchcocking a chicken. It’s weeknight-friendly, grill-season approved, and totally worthy of your Instagram and TikTok feed.

I want to see your crispy back-to-school birds! Buen provecho!

Homemade Sourdough Sandwich Bread

Turn your bubbly sourdough starter into the softest, tangiest sandwich bread ever. No fancy tools, just real flavor and step-by-step magic. Your perfect loaf starts here.

Because your starter deserves its glow-up.

This recipe requires an active sourdough starter—one that’s bubbly, lively, and ready to rise (literally). If you’re not quite there yet, no worries! Check out this blog post to learn how to make your own from scratch. Trust me, it’s like adopting a pet… but it lives in your fridge and smells like a bakery.

Ingredients:

100g active sourdough starter (the star of the show)
325g water
500g bread flour
10g salt
20g honey (adds sweetness and helps the dough chill a bit)

The Method to the Carbohydrate Madness:

Mix it up
In a big bowl, combine your 100g of bubbly starter with 325g of water, 500g of bread flour, 10g salt, and 20g honey. Stir until everything’s just barely holding it together—like most of us on Monday morning.
Let it rest
Cover the dough and let it sit for about 30 minutes. This is called the autolyse, which sounds fancy, but really it’s just the dough figuring out its life choices.
Stretch & fold (aka bread yoga)
Every 30 minutes for the next 2 hours, perform a series of stretch and folds. Do this 4 times. The dough will start to feel smoother and stronger. Growth. We love to see it.
Bulk fermentation
Cover the bowl and let the dough rise on the counter until it’s doubled in size—usually 4–6 hours. This part is slow, but so is becoming legendary.
Shape it
Roll the dough into a rectangle, then roll it up like you’re making cinnamon rolls. Tuck it seam-side down into a greased loaf pan like you’re tucking in a carb-loving baby.
Cold proof
Cover and place in the fridge overnight (or until it rises just above the pan). It’s chilling. Literally.
Bake it
Bake at 375°F (190°C) for 40–45 minutes until golden, majestic, and your kitchen smells like a Parisian bakery.
Cool it & slice
Let it cool (seriously, wait) before slicing. Then admire your creation and immediately plan 4 sandwiches.

And just like that, your starter has become something truly beautiful: sourdough sandwich bread. Soft, tangy, sliceable—just like you, it rises to the occasion.

If you give this recipe a go, I’d love to see your creation! Tag me on social media (@edtechbites on most platforms) or drop a photo in the comments below. It doesn’t matter if it’s picture-perfect or just “nailed it” energy. Your starter’s modeling career starts now. Buen provecho!