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 Discard

Sourdough Cottage Cheese Banana Bread (High Protein)

Stack of sourdough cottage cheese pancakes topped with banana slices, blueberries, and maple syrup being poured from a bottle.

Sourdough Oatmeal Cottage Cheese Pancakes Sheet Pan Recipe

Bite taken out of a chocolate sourdough protein muffin with strawberries, surrounded by whole muffins and fresh strawberries

Sourdough Discard

Sourdough Chocolate Protein Muffins with Strawberries

A close-up of freshly baked oatmeal strawberry muffins with sourdough discard, featuring golden-brown tops and vibrant red strawberry pieces.

Sourdough Discard

Low-Sugar Oatmeal Strawberry Muffins With Sourdough Discard

Finished cookies with freeze dried strawberry crumbles sitting on a counter with fresh strawberries.

Sourdough Discard

Sourdough Strawberries and Cream Cookies

Healing Beet and Cranberry Kombucha with Ginger

A finished bottle of pomegranate kombucha pouring into a small glass.

Pomegranate Kombucha Secondary Fermentation Recipe

A pitcher of ginger turmeric kombucha pouring into a single serve cup.

Vinegar & Tonics

Probiotic Ginger and Turmeric Shots Fermented with Kombucha

A small bowl of finished soy free miso paste.

How to Make Soy Free Miso Paste (Red Miso Recipe)

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