The Prayer Porch

Tag: food

  • Simple Sourdough Sandwich Bread

    Simple Sourdough Sandwich Bread

    There is something deeply comforting about working a small bowl of dough with your hands, watching it come together slowly and patiently. Sourdough has a way of slowing us down – of inviting us to breathe, to soften, to remember that good things often rise in their own time.

    On the Prayer Porch, we often talk about the holiness of simple things: light on a windowsill, a warm mug between your hands, a loaf of bread cooling on the counter. Bread feels like a small miracle – flour, water, and salt turning into something nourishing, warm, and shared.

    And maybe that’s why making sourdough feels like prayer.
    It teaches patience.
    It invites trust.
    It reminds us that rest, waiting, and quiet growth are not wasted time.

    If you’re longing for something simple and grounding to bake this week, here is a gentle sourdough loaf you can make in a bread pan, perfect for sandwiches.

    Ingredients

    • 100g active sourdough starter
    • 360g warm filtered water
    • 400g all-purpose flour + 100g oat flour
    • 10g salt
    • Bread pan (optional but recommended):

    Prepare the Dough

    1. In a large bowl, add 100g active sourdough starter.
    2. Add 360g warm filtered water and stir until dissolved.
    3. Add 500g flour and 10g salt. Mix with your hands until no dry pockets remain.
    4. Cover the bowl with a cloth and rest for 1 hour.
    5. Perform 4 rounds of stretch-and-folds, every 30 minutes.
    6. After the fourth round, cover and let it bulk ferment on the counter for about 2 hours, or until the dough has risen 50–75%. (Warmer homes may rise faster.)

    Shaping

    1. Lightly flour the counter.
    2. Shape the dough into a rectangle. Fold one side toward the center, then the other, and roll it up into a loose ball. Tighten the shape gently by pulling the dough toward you in a circular motion 3–4 times.
      Let rest 30 minutes.
    3. Repeat the shaping one more time.
      Place the dough seam-side up into a loaf pan dusted with white rice flour.

    Proofing

    1. Cover with a towel or plastic wrap and place in the refrigerator for up to 48 hours to cold-proof.

    Baking

    1. Preheat oven to 375°F.
    2. Bake covered for 35 minutes.
    3. Uncover and bake for an additional 10 minutes.
    4. Remove from the pan and let cool at least 1 hour before slicing.

    A Prayer as the Bread Rises

    Lord,
    Teach us to trust the slow work of rising.
    Help us to rest when we are tempted to rush,
    to soften when life feels hard,
    and to remember that small, quiet growth is still growth.
    Bless the hands who bake,
    the home this bread fills,
    and the hearts gathered around the table.
    Amen.

  • The Gift of Hunkering Down

    The Gift of Hunkering Down

    There is something sacred about the first real cold snap of winter.
    The kind that makes you pull your sweater a little tighter.
    The kind that sends you searching for that favorite blanket.
    The kind that whispers, slow down now.

    Winter never apologizes for asking us to hunker down. It simply arrives, quiet and insistent, and extends an invitation we didn’t even know we needed: to turn inward, to rest, to be still.

    The Quiet Permission of Winter

    Our world rarely gives us room to withdraw, to cocoon, or to let the rhythm of our days match the shorter light and longer nights. Yet winter offers this permission freely if we choose to receive it.

    When the cold settles in and the world outside grows hushed, something in us remembers an older rhythm. A rhythm that knows rest is not laziness. A rhythm that understands that some of the most important work happens in the quiet.

    What Fills the Soul in Winter

    So what do we do with these cold, cozy days? What truly nourishes us when we hunker down?

    We light candles and watch the flame dance. There is something nearly prayerful about it – how the steady glow pushes back the darkness.

    We wrap our hands around warm mugs. Coffee in the morning, tea in the afternoon, cocoa in the evening. Each one a small ceremony of comfort, steam rising like our unspoken prayers.

    We finally pull out the books we’ve been meaning to read. We get lost in stories, or found in the words of poets and wise guides.

    We cook slow meals that warm the whole home. Soup simmering all afternoon. Bread rising on the counter. Food that quietly says you are loved, you are cared for, you are home.

    We create with our hands. Knitting, drawing, writing, building – whatever allows the soul to speak without words.

    We sit in the silence and simply breathe. We hear the wind at the windows. We watch the snowfall if we are blessed with it. We let ourselves be still, without agenda or achievement.

    The Deeper Invitation

    But winter isn’t only inviting us to cozy moments. It is calling us deeper.

    It reminds us that we too are part of creation’s rhythms. That we need seasons of dormancy and rest. That sometimes growth happens underground, in the dark, where no one can see.

    Winter asks gentle questions.
    What needs to fall away?
    What needs to rest?
    What is God nurturing in you that is not yet ready to bloom?

    These cold months give permission to let some things lie fallow. To stop striving. To trust that spring will return, but for now, this stillness is exactly where you are meant to be.

    A Prayer for the Cold Days

    For the shortened days and lengthened nights,
    For the cold that sends us seeking warmth,
    For the quiet that settles over everything,
    Thank You.

    Teach us to hunker down without guilt.
    To rest without apology.
    To find You in the stillness,
    In the candle’s glow,
    In the steam rising from our cups,
    In the peace of simply being held.
    Amen.

    As the cold weather settles in around you, I hope you’ll accept winter’s invitation. Pull on your coziest socks. Light a candle. Make a slow, comforting meal. Open a good book. And remember that in the hunkering down, your soul is being tended.

    You are exactly where you need to be.

    What will you do this winter to fill your soul?

    Soul-Warming Chicken Soup

    Speaking of slow meals, here is a simple, forgiving chicken soup that fills the house with warmth. It tastes like comfort and makes the whole home smell like a hug.

    Ingredients:

    2–3 lbs bone-in chicken pieces (thighs and breasts work beautifully)- a rotisserie chicken works well too
    8 cups organic chicken broth
    3 carrots, peeled and sliced
    3 celery stalks, chopped
    1 large onion, diced
    3–4 cloves garlic, minced
    2 bay leaves
    1 teaspoon dried thyme (or a few fresh sprigs)
    1 teaspoon dried parsley
    Salt and pepper to taste
    1 ½ cups egg noodles or your favorite pasta
    Fresh lemon juice (optional, but lovely)
    Fresh dill or parsley for serving

    Instructions:

    1. In a large pot, add the chicken, broth, bay leaves, and a generous pinch of salt. Bring to a gentle boil, then reduce heat and simmer 45–60 minutes, until the chicken is tender.
    2. Remove the chicken and set aside to cool. Leave the broth simmering.
    3. Add the carrots, celery, onion, garlic, thyme, and parsley. Simmer about 20 minutes, until everything is tender.
    4. Shred the cooled chicken, removing skin and bones. Add the meat back to the pot. If you are using a rotisserie chicken, it’s a much easier process as it is already cooked and will just need shredding!
    5. Add the noodles and cook according to package directions.
    6. Taste and adjust seasoning. Add lemon juice if you like a bright finish.
    7. Serve warm with fresh herbs and crusty bread or in a bread bowl. My favorite bread bowls are from the Healing Slice website.

    A little note: it tastes even better the next day. 📖☕

    “Winter is the season when warmth comes from within.” 🕯️

    With love, from the porch,
    Laura

  • 3-Day Gluten-Free Garlic-Parmesan Sourdough

    3-Day Gluten-Free Garlic-Parmesan Sourdough

    There is something sacred about creating a gluten-free sourdough loaf – especially one crafted slowly over three gentle days. This recipe brings together nourishing grains, simple ingredients, and the quiet joy of tending something that rises in its own time.

    This loaf is soft, fragrant, and filled with a beautiful garlic-parmesan-spinach swirl. It feels like comfort and I hope it blesses your kitchen the way it did mine.

    🍞 Day 1 — Levain

    Levain Ingredients

    • 25g active gluten-free sourdough starter
    • 50g warm water
    • 50g oat flour

    Stir together until smooth.
    Cover with cloth or loosely fitted lid and let the levain ferment for 8 hours or overnight, until puffy and aromatic.

    🌤️ Day 2 — Dough

    Dough Ingredients

    • 60g white rice flour
    • 70g tapioca starch
    • 65g sorghum flour
    • 70g oat flour
    • 7g salt
    • 1 egg
    • 50g warmed milk
    • 40g honey
    • 175g warm water
    • 25g psyllium husk
    • 10g ground flaxseed
    • 2g finely chopped fresh dill
    • Levain from Day 1

    Instructions

    1. In a large bowl, mix all ingredients including the levain until a cohesive dough forms.
    2. Let the dough ferment in a warm place for 2 hours (in the oven with the light on works wonderfully).
    3. Cover the bowl and place it in the refrigerator overnight for the bulk fermentation.

    This slow, cool rise helps deepen the flavor and strengthens the dough.

    🌱 Day 3 — Filling, Shaping & Baking

    Filling

    • 20g melted unsalted butter
    • 2 cloves garlic, minced
    • 40g fresh parmesan cheese, grated
    • 20g spinach, chopped
    • 4g salt

    Prepare the Dough

    1. Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
    2. Place the dough on a piece of parchment paper and gently roll or stretch it into a 12 × 10-inch rectangle. You will want to leave plenty of space to lift the parchment to transfer the dough to the Dutch oven.
    3. Spread the filling evenly over the dough.
    4. Roll it up carefully, then bring the ends together to form a circle. Pinch to seal. You could put a small glass in the center to hold the shape while proofing. Be sure to take the glass out before baking!

    Proof

    Let the shaped dough rise in a warm spot for 4–6 hours, or until it has nearly doubled in height.

    Bake

    1. Preheat the oven to 425°F.
    2. Place the dough (on its parchment) into a covered Dutch oven.
    3. Bake 22 minutes covered.
    4. Lower oven temperature to 375°F and bake 20 minutes uncovered.
    5. Cool completely before slicing – gluten-free sourdough sets as it cools.

    Your kitchen will smell heavenly.

    Bread has always been a symbol of care – a quiet reminder that nourishing others begins with nourishing ourselves. This gluten-free loaf invites us to slow down, to trust the process, and to honor the small moments of rising and resting in our own lives.

    May this recipe bring warmth to your home and beauty to your table.

  • 🌿 Sourdough Fougasse

    🌿 Sourdough Fougasse

    This fragrant, rustic bread is shaped like a golden leaf. It can also look like a spooky ghost if you are baking in October. The bread is soft inside and crisp on the edges. It’s the perfect way to use your sourdough starter. It fills your kitchen with the smell of fresh herbs and olive oil.

    Recipe adapted from Healing Slice with gratitude for her beautiful inspiration.

    Ingredients

    Dough

    • ½ cup active sourdough starter
    • 1 ¼ cups water
    • 1 tablespoon olive oil
    • 3 ¾ cups bread flour
    • 1 ½ teaspoons salt

    Topping

    • 1 tablespoon olive oil
    • 1–2 tablespoons fresh or dried herbs
    • 1 teaspoon sea salt

    Instructions

    1. In a large bowl, whisk together the sourdough starter, water, and olive oil until the starter dissolves. Add the flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.
    2. Knead the dough for 3–5 minutes until it starts to come together. Place the dough into a lightly oiled bowl, cover, and rest 30 minutes.
      Do two stretch-and-folds about 30 minutes apart to build strength and structure.
    3. Let the dough rest in a warm spot. I have to put a few towels over the bowl because our home is chilly. Wait until it is doubled in size (6-8 hours).
    4. Once risen, cover and refrigerate overnight for easier shaping and deeper flavor.
    5. Turn the cold dough onto a floured surface. Divide into 4–6 pieces. Gently stretch each piece into a leaf or teardrop shape. You can also form a ghost by making 3 slits with a knife. Stretch the slits slightly bigger than you would like the holes to be. Transfer each piece to a parchment-lined baking sheet.
      Cover and let rest 30–45 minutes.
    6. Brush each piece with olive oil, sprinkle with herbs and salt.
      Bake at 375°F for 15–17 minutes, or until golden and crisp on the edges.
    7. Cool slightly before serving. This bread is a wonderful addition to an autumn soup or stew.

    Bread-making has always felt like prayer to me – slow, intentional, alive. Each fold and rise reminds us that rest brings growth, and warmth brings renewal. May your kitchen be filled with peace as you bake.🌾

  • 🦪 A Taste of Tradition: Our Annual Oyster Evening

    🦪 A Taste of Tradition: Our Annual Oyster Evening

    Each year, as summer fades and the air turns crisp, my husband and I set aside a night away. This time is reserved for a simple but sacred ritual — oysters. It’s become our quiet tradition to visit our favorite restaurant and share a platter of briny East Coast oysters. There’s something about that first taste. It brings a rush of ocean air. The salt and sweetness feel like a prayer of gratitude for another season together.

    This year, I wanted to bring that feeling home. If you love oysters too, here are three simple sauces that elevate them beautifully. Each sauce balances the sea’s natural flavor with a touch of brightness and spice.

    🥂 Classic Mignonette Sauce

    Ingredients:

    • ½ cup red wine vinegar
    • 2 tablespoons finely minced shallot
    • 1 teaspoon freshly cracked black pepper
    • A pinch of salt

    Directions:
    In a small bowl, whisk together vinegar, shallot, pepper, and salt. Let it rest at least 30 minutes before serving – this allows the flavors to mingle and mellow. Spoon just a bit over each oyster before that first briny bite.

    🍅 Homemade Cocktail Sauce

    Ingredients:

    • ½ cup ketchup
    • 2 tablespoons prepared horseradish (or to taste)
    • 1 teaspoon lemon juice
    • Dash of Worcestershire sauce
    • Optional: a few drops of hot sauce for extra kick

    Directions:
    Stir all ingredients in a bowl until smooth. Chill before serving. Adjust the horseradish or hot sauce to your liking – some like it fiery!

    🌿 Fresh Horseradish Sauce

    Ingredients:

    • ¼ cup freshly grated horseradish root (or prepared horseradish)
    • ½ cup sour cream
    • 1 teaspoon Dijon mustard
    • 1 teaspoon lemon juice
    • Pinch of salt

    Directions:
    Whisk everything together and chill for at least an hour. It’s creamy, sharp, and perfect for anyone who loves a little zing with their oysters.

    Traditions don’t always have to be grand – sometimes, it’s the small, shared rituals that hold our hearts steady. A plate of oysters sits on the table. The flicker of candlelight dances across the room. Laughter spreads across the table, reminding us how precious the ordinary can be.

    What small tradition do you and someone you love hold sacred each year?

  • Easy Sourdough Peach Galette Recipe

    Easy Sourdough Peach Galette Recipe

    There’s something special about gathering simple ingredients, working with your hands, and watching them become something beautiful. This sourdough peach galette is just that. Rustic, free-formed, and filled with the sweetness of ripe summer peaches. Perfect to serve on the porch with a cup of coffee or tea.

    Ingredients:

    For the Sourdough Pastry:

    • 1 ½ cups all-purpose flour
    • 1 tbsp sugar
    • 1 tsp salt
    • ½ cup unsalted butter, chilled
    • ½ cup cold sourdough discard
    • ¼ cup ice water

    For the Peach Filling:

    • 6–8 ripe peaches
    • ½ cup granulated sugar
    • 1 tbsp lemon juice
    • 2 tsp cinnamon
    • pinch of salt
    • 1 ½ tbsp cornstarch

    For the Topping:

    • 2 tbsp heavy cream
    • 1 tbsp granulated sugar

    Directions:

    Make the Pastry:

    In a small bowl, stir together flour, sugar, and salt.

    Grate the chilled butter and toss it into the flour mixture.

    Add the sourdough discard and ice water. Use your hands to gently bring the dough together into a ball. If crumbly, add a teaspoon or two of extra ice water.

    Knead lightly (don’t overwork). Wrap and place in the freezer for 15–20 minutes while you make the filling.

      Slice peaches: cut in half, twist to remove the pit, then thinly slice.

      Place slices in a bowl and toss gently with sugar, lemon juice, cinnamon, salt, and cornstarch.

        Assemble the Galette:

        Preheat oven to 375°F.

        Roll the chilled dough into a 12–14 inch circle on lightly floured parchment paper.

        Arrange peach slices in the center, leaving a 2-inch border.

        Fold the dough edges up and over the peaches, patching as needed.

        Brush the crust and peaches with heavy cream, then sprinkle with sugar and cinnamon.

        Transfer parchment and galette onto a baking sheet.

          Bake at 375°F for 10 minutes. Lower heat to 350°F and bake another 30 minutes, until peaches are bubbly and the crust is golden.

          Cool slightly before slicing. Enjoy with whipped cream or a scoop of ice cream!


        1. How to Make a Perfect Latte at Home

          How to Make a Perfect Latte at Home

          There is something about a latte that feels like both comfort and ritual. The swirl of milk meeting espresso, the warmth of the cup in your hands – a small, everyday grace.
          The good news is you don’t need a café to enjoy a latte. With just a few simple steps, you can make a creamy, cozy latte right in your own kitchen.

          Ingredients:

          • 1–2 oz freshly brewed espresso (or strong coffee)
          • 6–8 oz milk of your choice (whole milk makes the creamiest foam)
          • Optional: cinnamon, cocoa powder, or nutmeg for garnish

          Steps to Make a Latte:

          Brew your espresso directly into your favorite mug so it’s hot and ready.

          Steam or froth your milk until velvety and hot (about 150°F/65°C). If you don’t have a steam wand, gently heat your milk on the stove. Use a milk frother or whisk until you see soft, creamy bubbles.

          Pour the milk slowly over your espresso. Hold the cup at a slight angle. Let the foam rise to the top. If you want some artistry, lower your pour near the end. Give a gentle wiggle. You could surprise yourself with a heart or leaf!

          Dust the top with cinnamon, cocoa, or nutmeg if you’d like, then sip and enjoy.

          Brew Tip:

          For the classic latte, pour the espresso first and milk second. If you reverse the order—milk first, espresso second—you’ve made a latte macchiato, which has a lovely layered look.

          ️

        2. 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.

        3. Savory Chicken Broccoli Braid

          Savory Chicken Broccoli Braid

          Every bridal shower, potluck, or picnic once had something in common. They featured that beautiful golden braid. It was fresh from the oven and filled with something savory. This Pampered Chef® classic wasn’t just a recipe, it was a staple.

          It reminds me of weekends with friends and family. We would pass plates on porches or wrap slices in foil for car rides and church luncheons. Hot or cold, it always hit the spot. Easy to make, even easier to share and somehow it just made any gathering feel a little more special.

          This recipe was our go-to lunch. Life was busy, but we still wanted to serve something that felt made with love. Maybe that’s why it stuck around all these years. Because sometimes, the simple things really are the best.

          Ingredients:

          • 1 cup chopped broccoli florets
          • 2 cups cooked chicken, chopped
          • ½ cup diced red bell pepper (optional)
          • ½ cup sharp cheddar cheese
          • ¼ cup mayonnaise
          • 2 teaspoons dried dill weed
          • 1 garlic clove, pressed
          • ¼ teaspoon salt
          • 1 package refrigerated crescent dough
          • 1 egg white, lightly beaten

          Directions:

          Preheat your oven to 375°F and prepare a large baking sheet (or pizza stone).

          In a large bowl, combine the broccoli, chicken, bell pepper, cheddar cheese, mayonnaise, dill, garlic, and salt. Mix well.

          Unroll the crescent roll dough but do not separate the triangles. Arrange the dough so the long sides run along the length of your baking sheet or stone.

          Spoon the chicken mixture evenly down the middle. On each long side, cut 1½-inch wide strips into the dough about 3 inches long up to the filling.
          To braid, take one strip from each side, twist once, and fold across the filling, gently pressing the ends together. Continue alternating strips to create a braid. Tuck the ends under to seal.

          Brush the top of the braid with the beaten egg white.

          Bake for 20 minutes or until the braid is golden brown and cooked through. Let cool slightly before slicing.