Kaitlynn Fenley

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

Sourdough Cottage Cheese Bagels (13.4 g Protein)

Overhead view of a jar filled with probiotic pickled garlic cloves, fresh herbs like thyme and rosemary, and homemade sauerkraut brine, with a spoon resting inside. Fresh garlic and a linen cloth are visible in the background.

Fermented Pickles

My Easy Probiotic Pickled Garlic Recipe (only 3 ingredients)

Overhead view of sourdough gingerbread muffins on parchment paper, some drizzled with creamy eggnog icing, others dusted with powdered sugar, and one muffin cut in half to show its moist interior.

Sourdough Discard

My Sourdough Gingerbread Muffin Recipe with Eggnog Icing

A plate of cider-braised pork and sauerkraut served over creamy butternut squash grits, garnished with fresh thyme and black pepper. The dish is photographed in natural light, with a rustic green napkin and fresh herbs in the background.

Cider Braised Pork and Sauerkraut Over Butternut Squash Polenta

finished sourdough cranberry oatmeal cookies on a white counter top. The center cookie has a bite taken out.

Sourdough Discard

Sourdough Cranberry Oatmeal Cookies (Slice and Bake Cookies)

Plate of creamy cottage cheese mac and cheese topped with cracked black pepper, with a fork holding a piece of shell pasta.

Pasta & Noodles

High Protein Cottage Cheese Mac and Cheese with Aged Gouda

How to Homebrew Pear Cider from Pear Juice (Homemade Perry)

Sweets & Snacks

Electrolyte Protein Gummies with Real Fruit Juice

Sourdough Discard

Cottage Cheese Pumpkin Protein Muffins with Sourdough Discard

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