Welcome to Kramer Kitchen 

These sourdough focaccia muffins are what I make with dough that over proofed. Sometimes I let my classic artisan loaf proof for too long just to make these on purpose. The dough gets divided into a muffin tin, so every piece bakes up with crispy edges all the way around, topped with olive oil, Parmesan, fresh rosemary and thyme, and flaky sea salt. They are herby, golden, and best served warm with a drizzle of honey. Great for a crowd, appetizer, or just if you want to have

A warm, cheesy pumpkin queso served right inside a roasted pumpkin. I made this for a Halloween party at my friend's house, and the pumpkin is not just for looks, it holds the heat and everybody ends up gathered around it. Do not let the pumpkin part scare you. The queso itself comes together in one pot in about 15 minutes, and the pumpkin roasts while you make it. And if you are taking it to someone else's house like I did, I put exactly how I transported it in the tips belo

Fluffy, chewy sourdough English muffins with all the nooks and crannies, fermented overnight and cooked right on the stovetop.

My newest favorite: soft, fluffy, same-day hoagie rolls made with sourdough discard, perfect for cheesesteaks, chicken cutlet subs, and Italian grinders.

My classic sourdough loaf with frozen grated butter, chocolate chips, and walnuts folded in, for flaky, buttery pockets that taste like a chocolate croissant.