Welcome to Kramer Kitchen 

This sourdough stuffing is the one I make when I want the whole house to smell like the holidays. The bread gets dried out first so it soaks up all the butter, broth, and herbs, and the top bakes up golden and crispy while the middle stays soft. It is a great way to use up a loaf of sourdough, and it works just as well for Thanksgiving as it does for a regular Sunday dinner. The sausage makes it hearty, but there is a mushroom option below if you want to skip the meat. Why Yo

These sourdough focaccia muffins are what I make with dough that over proofed. Sometimes I let my classic artisan loaf proof for too long just to make these on purpose. The dough gets divided into a muffin tin, so every piece bakes up with crispy edges all the way around, topped with olive oil, Parmesan, fresh rosemary and thyme, and flaky sea salt. They are herby, golden, and best served warm with a drizzle of honey. Great for a crowd, appetizer, or just if you want to have

A warm, cheesy pumpkin queso served right inside a roasted pumpkin. I made this for a Halloween party at my friend's house, and the pumpkin is not just for looks, it holds the heat and everybody ends up gathered around it. Do not let the pumpkin part scare you. The queso itself comes together in one pot in about 15 minutes, and the pumpkin roasts while you make it. And if you are taking it to someone else's house like I did, I put exactly how I transported it in the tips belo

Fluffy, chewy sourdough English muffins with all the nooks and crannies, fermented overnight and cooked right on the stovetop.

My newest favorite: soft, fluffy, same-day hoagie rolls made with sourdough discard, perfect for cheesesteaks, chicken cutlet subs, and Italian grinders.