Nicole Chryst
Wellness Educator
Chasing truth, beauty, goodness, and all things naturally wholistic.
Faith over fear.
Ephesians 2:8-10
I’ve been married to my high school sweetheart since 2003. Together, we have four amazing children, by birth and adoption. When I am not teaching fine arts to my favorite upper school students at our incredible classical Christian school, I spend my days on our 7-acre property where I try my best to love my family well and experiment with hobby homesteading. My favorite things to do are cultivate my ever-expanding gardens, wrangle chickens, ferment all the things, sourdough bake with einkorn flour, and figure out new ways to use essential oils. I believe God has tasked us to be good stewards of our spaces in the world, and I guide my children to do the same.
I am a board member of The Sparrow Fund and an Empowered to Connect Facilitator. I love to dig in the dirt, cook nourishing food, capture beauty through my camera lens, watch the sunrise on the beach, and spend time with good literature on my porch while sipping on a hot cup of coffee.
After converting my white flour sourdough crackers over to an einkorn version, we all agree that we like these even better! I only needed to make a few changes, so there weren’t very many trials to get them just right. We absolutely love these crackers and I try to always have a supply in the...
Continuing with Operation Replace All The White Flour, I’m sharing my method for our everyday einkorn bread. This is the bread that everyone in our family eats and absolutely loves. I’ve found a combination of whole wheat and all-purpose is our favorite (about 1/3 whole wheat and 2/3 all-purpose). Though it would certainly offer more...
I have been baking homemade pizza for years with all-purpose white flour. For the longest time, I relied on a traditional yeast bread for the crust. It worked just fine, tasted good, and was healthier than carryout. But last year, I found a new love in sourdough pizza. We preferred the taste and texture even...
UPDATE 2018 – Though my processes are still pretty much the same, I now work exclusively with an einkorn sourdough starter and do not use white flour anymore. You can read more about why einkorn is so much more nutrient dense and the most optimal grain choice for people with insulin resistance HERE. Check out...
We love homemade pizza around here, and we have it for dinner probably about every two weeks. I try to make sure to have the ingredients on hand for the days I forget to thaw out meat or I’m running short on time. All the children ask for this pizza and prefer it over store-bought...
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I find that some of these recipes are missing a step to get a second rise after the dough is rolled out. Maybe roll the dough out half way and let the dough rise again on the baking sheet
Oh, never mind; that’s why you use the baking soda
I think recipe should call for baking powder, not baking soda; there is not enough acidity for the baking soda to react
This was my first time making crackers with Einkorn sourdough starter, and these were really good. They remind me of the Nabisco “Chicken in a Biskit” crackers that I haven’t had in years. Was a very easy recipe too.
So I am making these (double recipe) as I make this post! I accidentally added a little extra onion powder and they sat out for 17 hrs instead of 8 – 12 hours. I have a cool kitchen right now so I placed them on a seed warming mat with my sourdough starter. They smelled awful before I baked them. I did add Italian seasoning and nutritional yeast for extra flavor and to negate the onion. Should I be concerned, do you think, about the safety of consuming? The smell is decreasing as they bake.
I let mine rise for too long and it was much darker than these pictures. Should I be concerned about mold?