Welcome to Kramer Kitchen 

Rich brown butter and tangy sourdough discard turn classic banana bread into something special, topped with a buttery cinnamon streusel.

A crunchy, clean-ingredient granola made with sourdough discard, no seed oils, real maple syrup, and plenty of protein.

A soft, sandwich-ready sourdough loaf made with active starter, no commercial yeast, that slices clean and toasts beautifully.

Soft, golden pretzels made with sourdough discard, no overnight wait required. Ready in a few hours with that classic chewy bite and buttery finish. Servings: 8 large (or 12 small) Prep Time: 20 min (+ rise & rest) Cook Time: About 2.5 hours Ingredients For the Dough: 240g warm water (1 cup) 13g dark brown sugar (1 Tbsp) 7g active dry yeast (2¼ tsp or 1 packet) 200g sourdough discard, room temperature (about ¾ cup) 570g all-purpose flour (about 4¾ cups) 15g fine salt (2½ tsp)

Pita bread from scratch sounds intimidating until you realize it's just flour, water, and a hot oven, sourdough discard swapped in for some of the liquid gives these a faint tang and a little extra chew. They puff into pockets in under ten minutes in the oven, perfect for stuffing or tearing straight off the tray. We love this Greek spot in downtown West Palm Beach, but they're closed Sunday and Monday, so one Sunday we decided to just make it at home. I loved that it could b