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 homeschooling my favorite students, 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 herbal remedies and 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.
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...
I have so many fond memories of my Daddy making waffles for us on Saturday mornings. The aroma wafting through the house was heavenly. I remember watching him add chocolate chips or cinnamon or both! I can still close my eyes and imagine sitting around the table as he worked. I can picture him standing...
Our family has been on a more natural, traditional food journey for a little over a year now. We’ve been making a lot of diet and consumer changes to embrace a healthier lifestyle. One of the changes that I am now working toward is switching to 100% einkorn flour baking. It’s a big step. It’s...
It’s been a year since I tried my “Kombucha Experiment” to find out what the hype was all about. I was a little weirded out at first and thought the whole concept was just so strange. But a year later, I’m a 100% kombucha convert. I can’t claim that it, alone, is the miracle drink...
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...
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Hello! I have about 2 cups of einkorn sourdough discard in the fridge. I made crackers with the previous batch of discard and started this new batch of discard about a week ago or so. Can I use that for when the recipe calls for “unfed starter”?
Hey Ashleigh!
Gotcha. Thanks! 🙂
I never have any discard. I only bake once per week so I pull the started out of the fridge the night before and feed it. The next day when I’m done baking, I feed the starter of I need to bulk it up, otherwise it goes straight back into the fridge. As you said, the flour costs too much for me to waste any!
Super wise, Jana! I keep mine out on the counter probably way more than I should, but if I know I’ll be going awhile without baking, I definitely pop it into the fridge too. What is the longest amount of time you have left it in the fridge? I’ve gone maybe 2 weeks (possibly 3??), but I always pull it out to feed it when it starts to separate and look … well, kinda gray and eh. Merry Christmas!