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.

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 Muffins

Cottage Cheese Pumpkin Protein Muffins with Sourdough Discard

Sauerkraut & Kimchi

How to Make Sauerkraut in a Crock Customizable Master Recipe

Sourdough Discard

Honey Cinnamon Sourdough Graham Crackers Fermented Overnight

Sourdough Discard Muffins

The Best Sourdough Discard Muffins for Back-to-School

A close-up of freshly baked blueberry protein muffins, made with sourdough discard, sitting in a muffin tin. One muffin is torn in half, revealing a soft, fluffy interior packed with blueberries.

Sourdough Discard Muffins

Low-Sugar Blueberry Protein Muffins with Sourdough Discard

Sourdough Discard Muffins

Zucchini Blueberry Muffins with Sourdough Discard

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