The Prayer Porch

Author: The Prayer Porch

  • Sourdough Babka with Strawberry Jam

    Sourdough Babka with Strawberry Jam

    Baking Blessing ❤

    ️May your kitchen be filled with the warmth of the oven and the joy of creation.
    May the work of your hands nourish both body and soul.
    As this bread rises and bakes, let your heart rise too.
    Be grateful to the One who gives us our daily bread.

    Ingredients:

    Dough:

    • 3 1/2 cups bread flour
    • 1/4 cup sugar
    • 1/2 cup whole milk
    • 1 1/2 tsp salt
    • 4 large eggs
    • 6 Tbsp unsalted butter, softened
    • 1 cup active sourdough starter

    Filling & Finish

    • Strawberry jam (enough to spread thinly over two 10×14-inch rectangles)
    • Sweetened cocoa powder, for dusting (optional)
    • 1 egg + 1 Tbsp water, for egg wash (optional)

    Plan Ahead:

    Feed your starter the night before so it’s nice and bubbly by morning.

    Directions:

    In the morning, combine the flour, sugar, and milk. Add the salt, eggs, butter, and active sourdough starter. Knead until the dough is smooth and glossy, about 10–15 minutes. It will come together as it kneads.

    Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot until it doubles in size. This should take about 6–8 hours.

    Once risen, refrigerate the dough for a few hours or overnight so it’s firm and easy to shape.

    When ready to shape, turn the chilled dough onto a lightly floured surface and divide it into two equal pieces. Roll each piece into a 10×14-inch rectangle.

    Spread a thin layer of strawberry jam over each rectangle, leaving a 1-inch border on one short end. If you like, dust lightly with sweetened cocoa powder.

    Starting from the opposite short end, roll up each rectangle into a log. Use a sharp knife to slice each log lengthwise. This will expose the layers. Then twist the two strands together. Make sure to keep the cut sides facing up. Tuck the ends under gently.

    Place each twist into a greased standard 1 lb. loaf pan. Cover and allow to rise until puffy and nearly doubled, about 4 hours.

    Preheat your oven to 350°F. Brush the tops with egg wash if you’d like a glossy finish. Bake for 40–45 minutes, until golden and set.

    Let the loaves cool in their pans for 10 minutes before transferring to a rack. Slice and enjoy warm, or let cool completely for cleaner slices.

    This sourdough babka combines tender dough with the brightness of strawberry jam. It’s a loaf that feels just right for sharing over coffee. It is also perfect for gifting to a friend or lingering over in a quiet afternoon moment.

  • Quiet Acts of Ministry: Serving at Home

    Quiet Acts of Ministry: Serving at Home

    This morning, over steaming mugs of delicious lattes, my friend shared her excitement for an upcoming ministry trip. As we talked, I couldn’t help but think about what her days will hold. They will include long hours and deep conversations with people she has never met. She will pour herself out for others. I reflected on how ministry can happen in many places. Sometimes, it begins right where we are.

    It’s easy to think of ministry as something that happens in far-off places. We often consider it on mission trips, in church programs, or through big events. Often, ministry is as close as the person sitting across from us at the kitchen table or coffee shop.

    We can care for someone’s needs in so many ways. We can make a meal, mow a lawn, watch someone’s children, or tidy a space while they’re away. In doing so, we offer the love Jesus modeled. It will never make headlines, but it matters deeply to the heart of God.

    “Serve one another humbly in love.” – Galatians 5:13

    Service done quietly is still noticed by the One who sees all things. In fact, Jesus often served in ways that were simple and hands-on—washing dusty feet, breaking bread, and sharing meals. These moments weren’t grand gestures; they were grounded in presence and care.

    Maybe you can’t board a plane for a mission trip right now and maybe you never will. Each of us has a different calling. Your calendar or the season of life might be keeping you close to home. That doesn’t mean God can’t use you in powerful ways. Your living room can become a place of ministry and so can your front porch.

    The next time a friend heads off to serve far away, consider how you might serve right where you are. It could be as simple as a prayer whispered on their behalf. Perhaps a home-cooked meal could be waiting for their return. You might also consider doing a small project in secret to lighten their load.

    “And do not forget to do good and to share with others, for with such sacrifices God is pleased.” – Hebrews 13:16

    One saint who beautifully lived this truth was Saint Thérèse of Lisieux, known as The Little Flower. She never traveled on great missions or preached to crowds. Instead, she chose to serve God through the “little way”, doing small acts of love with great devotion. Whether it was a kind word or a hidden sacrifice, she believed nothing was too small to offer to God. A task done in silence was also significant to her. Her life reminds us that every simple act of service, when done in love, becomes holy. Ministry doesn’t always need a suitcase – sometimes it simply requires a willing heart.

    Who in your life can use a quiet act of kindness this week?
    How you can be the hands and feet of Jesus to someone right where you are?

  • Maniatiki: A Refreshing Potato Salad from the Heart of Greece

    Maniatiki: A Refreshing Potato Salad from the Heart of Greece

    A Taste of Mani 🇬🇷

    The Mani Peninsula, nestled in the southern Peloponnese, is known for its rugged mountains, crystal-clear seas, and fiercely independent spirit. Maniot cooking reflects this land, simple yet bold, using what’s local and abundant. Clementines thrive in the sunny groves, olives are pressed into golden oil, and capers grow wild along stone walls. This potato salad, or Maniatiki, captures the essence of the region: bright, fresh, and full of life.

    Ingredients:

    • 5 medium potatoes
    • 1 tsp salt
    • 8 small clementines, peeled and cut in half
    • ½ cup red onion, sliced
    • 1 Tbsp capers
    • ½ cup Kalamata olives, pitted and halved
    • ¼ cup flat-leaf parsley, chopped

    Dressing:

    • ¼ cup olive oil
    • 3 tsp balsamic vinegar
    • 2 tsp fresh orange juice
    • ¼ tsp sea salt
    • Black pepper, to taste

    Instructions:

    Peel and boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.

    Cut potatoes into bite-sized pieces. In a large bowl, combine potatoes, clementines, red onion, capers, olives, and parsley.

    In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, sea salt, and black pepper.

    Pour dressing over the salad and gently toss with a rubber spatula until well coated. Serve at room temperature or chilled.

  • Delicious Sourdough Chocolate Chip Muffins

    Delicious Sourdough Chocolate Chip Muffins

    “Even the simplest baked goods become a feast when shared with grateful hearts and the goodness of God.”

    Ingredients:

    • ¾ cup sourdough starter
    • 2 eggs
    • ¼ cup melted butter
    • 1 tsp vanilla extract
    • 3 Tbsp milk
    • 2 Tbsp Greek yogurt
    • 1¼ cups all-purpose flour
    • ½ cup granulated sugar
    • 1 tsp baking powder
    • ¼ tsp salt
    • ½ cup chocolate chips
    • Extra sugar, for sprinkling

    Instructions:

    Set your oven to 350°F. Line a muffin pan with papers or lightly grease.

    In a large bowl, whisk together the sourdough starter, eggs, melted butter, vanilla extract, milk, and yogurt.

    Stir in the flour, sugar, baking powder, and salt.

    Gently fold in the chocolate chips to make a soft batter.

    Scoop about 3 tablespoons of batter into each muffin cup, filling them just about halfway. Sprinkle a little sugar on top for added sweetness.

    Bake for 18–20 minutes, or until the tops are light golden and/or a toothpick comes out clean.

    “This is the day the Lord has made; let us rejoice and be glad in it.”
    Psalm 118:24

  • Easy Homemade Pizza Dough Recipe

    Easy Homemade Pizza Dough Recipe

    Ingredients:

    • 1 ½ cups warm water (about 110°F)
    • 1 Tbsp sugar
    • 2 ¼ tsp instant yeast (1 packet)
    • 3 ½ to 4 cups all-purpose flour
    • 2 Tbsp olive oil (and a little more for greasing the bowl)
    • 1 tsp salt

    Toppings (for 2 hand shaped pizzas):

    • Olive oil (for brushing) – seasoning (Italian seasonings or fresh basil)
    • 2 garlic cloves, minced (optional)
    • 1 cup pizza sauce (or fresh sliced tomatoes if they are in season)
    • 4 cups shredded mozzarella and/or parmesan cheese
    • Any favorite toppings

    Directions:

    In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes. Add flour, olive oil, and salt. Stir until a soft dough forms.

    Knead by hand for 5 minutes until the dough is smooth and slightly tacky. Add more flour if it’s too sticky.

    Place dough in a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours, or until doubled in size.

    Preheat oven to 425°F and lightly oil a baking stone.

    Punch down the dough and divide in half. Flatten and stretch by hand into a 12-inch circle or square on the pan. Pinch the edges to make a crust. Let rest while you get your toppings ready.

    Press a few dents in the dough with your fingers. Brush with olive oil, seasoning and sprinkle garlic (optional), spread on sauce, and top with cheese and other toppings.

    Bake for 13–15 minutes, until the crust is golden and the cheese is bubbly.

    To Freeze Dough

    After rising, divide the dough and coat with oil. Place in freezer bags and store in freezer for up to 3 months. Thaw in the fridge overnight and let rest at room temp for 1 hour before shaping.

  • Pickled Carrots with Horseradish & Parsley 🥕

    Pickled Carrots with Horseradish & Parsley 🥕

    These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. They’re especially flavorful after at least three days in the fridge.

    🌿 Health Benefits

    • Gut health: The pickling process can support a healthy gut microbiome and aid digestion.
    • Nutritional value: Carrots are rich in beta-carotene, fiber, and antioxidants.

    Ingredients:

    • 2 lbs organic carrots, peeled and sliced (1/4 inch)
    • 6 cups white vinegar
    • ¾ cup brown sugar
    • ⅛ cup kosher salt
    • 1 cup chopped organic parsley
    • ¼ prepared horseradish
    • ¼ cup extra virgin olive oil

    Directions:

    In a large pot, combine vinegar, brown sugar, and salt. Simmer over medium heat, stirring occasionally until the sugar and salt dissolve.

    Wash, peel and slice the carrots. Put the carrots in a glass bowl and pour the hot brine over the carrots. Let the carrots sit for 3 hours in this brine. After 3 hours, drain the brine into a glass container. You can use this brine a few times.

    Finely chop the parsley, and mix in the prepared horseradish and olive oil.
    Coat the carrots with this mixture and spoon carrots into jars.

    Seal the jars with lids and allow them to cool at room temperature for 1 hour. Then refrigerate.

    Let the carrots sit for at least 3 days before enjoying for best flavor. They’ll keep well in the fridge for up to 2 weeks.

    “In every jar of something pickled, there’s a little bit of summer held in brine.” 🥕

  • Finding Peace in Silence: The Art of Listening

    Finding Peace in Silence: The Art of Listening

    There’s something about August that invites stillness. The hurried pace of early summer begins to slow. The gardens start to rest. The porch feels like a place to breathe again. It’s in this quiet, in-between space that we’re reminded of the gentle power of listening.

    Understand this, my dear brothers and sisters: You must all be quick to listen. Be slow to speak and slow to get angry.
    James 1:19

    In his book Life Together, Dietrich Bonhoeffer wrote, “Many people are looking for an ear that will listen. They do not find it among Christians, because Christians are talking when they should be listening.” Those words have lingered with me. Because if we’re honest, listening, truly listening isn’t always easy. It asks us to quiet our own thoughts, resist the urge to fix, and offer the holy gift of presence.

    James 1:19 gives us a rhythm to live by: be quick to listen, slow to speak, and slow to anger.

    What would our homes, relationships, and communities look like if we truly lived that way?

    Listening isn’t passive. It’s a practice of humility. It’s a way of saying, “You matter. Your story matters. I’m here.” When we slow down and open our ears, we create room for healing. We open our hearts for truth. Sometimes even God speaks through the silence.

    So as summer winds down, let’s lean into this quiet gift. Let’s sit beside one another with compassion and curiosity. Let’s listen more than we speak. And let’s trust that even in the stillness, God is at work.

    Lord, help me be quick to listen and slow to speak.
    Let me be a safe place for others to share, and give me the grace to hear with love.

    Sometimes, quiet moments offer the best space to reflect and be still. I created a simple coloring page for you. A gentle way to slow down and to help meditate on the beauty of listening.

    👉 James 1:19 Coloring Page

    Print it out. Grab your favorite crayons or pencils. Let your heart settle as you color. Let it be a soft pause in your day – a sacred little Sabbath moment.
    In what areas of my life is God inviting me to listen more deeply? Where can I use fewer words and have a more open heart?



  • Classic Dill Pickles Recipe: Garden to Jar

    Classic Dill Pickles Recipe: Garden to Jar

    There’s something extra special about cooking with farm-fresh vegetables, especially when they’re gifted by a kind neighbor. Every summer, a brown paper bag appears on our porch, brimming with cucumbers fresh from the field. It’s a small act of kindness that carries big meaning. This simple canning recipe helps you savor those gifts a little longer. As always, you can share a jar in return!

    Ingredients:
    • 6 lbs of 3- to 5-inch pickling cucumbers
    • ½ cup canning or pickling salt
    • 4 quarts water, divided
    • 1½ quarts 5% acidity white vinegar
    • ¼ cup cane sugar
    • 3 tablespoons whole pickling spice (wrapped in tied cheesecloth)
    • 2 teaspoons mustard seeds (per jar)
    • 2 heads fresh dill (per jar)
    • 2 thinly sliced garlic cloves per jar
    • 5 sterilized quart jars

    Instructions:
    Wash cucumbers and slice into chips, around ¼-inch thick. Dissolve the salt in 2 quarts of water and pour over the cucumbers. Let stand for 6 hours, then drain.

    In a large pot, combine the vinegar, sugar, and remaining 2 quarts of water. Add the tied pickling spices and bring to a boil.

    While the brine is boiling, fill each sterilized jar with sliced cucumbers. Add 2 teaspoons of mustard seed, 2 heads of dill, and 2 cloves of sliced garlic to each jar.

    Carefully pour the hot pickling solution into each jar, leaving ½-inch head space. This recipe should yield about 4–5 quarts, depending on cucumber thickness.

    Seal with lids and process in a boiling water bath for 10 minutes for shelf-stable storage. Alternatively, you can simply seal and refrigerate for enjoying right away.

    “Preserving food is like preserving memories — both are done with love, patience, and a good amount of dill.” 🌿💛

    “He fills your life with good things…”
    Psalm 103:5 (NLT)

  • Blueberry Lemon Sourdough Discard Loaf

    Blueberry Lemon Sourdough Discard Loaf


    A bright and tender loaf perfect for summer mornings or afternoon tea 🍋🫐

    Ingredients:
    • ½ cup unsalted butter (melted and cooled)
    • 1 cup granulated sugar
    • 3 eggs
    • 2 tablespoon lemon zest
    • 3 tablespoons lemon juice (from fresh lemons)
    • ½ cup sourdough discard (unfed sourdough starter)
    • ½ cup whole-milk vanilla Greek yogurt
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup fresh or frozen blueberries (tossed with a little flour to prevent sinking)

    Instructions:
    Preheat oven to 350°. Grease and lightly flour a standard loaf pan.

    In a large bowl, whisk together the melted butter and sugar until smooth.
    Add eggs, lemon zest, and lemon juice. Mix until smooth.
    Stir in the sourdough discard.
    In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
    Gradually add the dry ingredients into the wet mixture, stirring until combined.
    Gently fold in the blueberries.

    Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 10 minutes at 350°. Reduce the temperature to 325°. Bake for another 40 minutes or until a toothpick inserted in the center comes out clean.
    Allow to cool in the pan for 10 minutes before transferring to a wire rack.

    When cool, drizzle with a lemon glaze for extra sweetness or lightly dust with confectioner’s sugar.

    To make a light lemon glaze, whisk together:

    1 cup confectioner’s sugar
    1 tablespoon fresh lemon juice
    ½ teaspoon vanilla extract

    “Just as the Lord fills our hearts with joy, He also fills our days with simple gifts. These gifts include the blessing of fresh blueberries and the warmth of home-baked bread.”

  • Cheddar Sourdough Biscuits

    Cheddar Sourdough Biscuits

    There’s something comforting about a warm biscuit straight from the oven. It’s especially delightful when made with a little sourdough love 🖤 These biscuits are tender, cheesy, and perfectly satisfying. They’re quick to make and even better shared.

    Ingredients:
    • 1 cup all-purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup grated sharp cheddar cheese (or your favorite cheese)
    • 1 cup sourdough discard (unfed sourdough starter)
    • ½ cup heavy cream

    Directions:
    Preheat your oven to 375°F.
    In a mixing bowl, mix the flour, baking powder, salt, and cheddar cheese.
    Add the sourdough discard and heavy cream, stirring until combined.
    Turn the dough out onto a lightly floured surface and gently knead a few times.
    Shape into a circle about 1 inch thick.
    Cut into 8 wedges and place on a parchment-lined baking sheet or baking stone.
    Bake for about 12 minutes, or until the tops are just golden.
    Serve warm, with a pat of butter if you’d like.

    Optional: Add finely chopped jalapeños, fresh or pickled, for a little zing.