Vindi's Kitchen

Vindi's Kitchen 🍞 Sourdough baker • Pastry chef • Culinary instructor
Sharing tips, techniques and recipes. Workshops for every skill level.

It is all about being creative with flavours and ingredients!

08/21/2026

Doughnuts from the hands on workshop at Whisk

08/19/2026

My garden right now

08/10/2026

Sweet Summer Baking
Workshop at the Whisk

08/02/2026

Brioche, cream cheese, blueberry, streusel, lime glaze

07/31/2026

BTS. The dough prep for a slow fermented pizza workshop !

07/28/2026

Easy caramel sauce!
Add a pinch of sea salt to turn this into salted caramel 🙌

07/27/2026

I get asked if you should stick to Rye when feeding a starter. Not necessarily. Rye flour has more enzyme (amylase) than regular flour. This enzyme helps break down carbohydrates into simple sugars. More sugar >> more yeast>>faster rise in starter.
That’s all!

Myloveofbaking > high hydration country breadI’ve used this same sourdough process for years, and it has never let me do...
07/24/2026

Myloveofbaking > high hydration country bread

I’ve used this same sourdough process for years, and it has never let me down. It’s the method I teach in my workshops, and it’s helped hundreds of beginner bakers bake their very first successful loaves.

One thing I always say is this: it’s not just about the recipe—it’s about how you execute it.

The foundation of every great sourdough loaf is a healthy, active starter (or levain). Understanding the science behind fermentation makes all the difference. Pair that with choosing the right flour and working with a hydration level you’re comfortable handling, and you’re already setting yourself up for success.

Sourdough isn’t about chasing the highest hydration or the trendiest recipe. It’s about mastering the fundamentals and building confidence with every bake.

Comment recipe and I’ll DM you the blog post

❤️🍞

07/20/2026

Behind the scenes from our latest Brioche Workshop ✨

Whether you’re looking to build your baking skills or simply spend an evening surrounded by the smell of freshly baked brioche, I’d love to have you join us.

📍Only 2 classes remain in this series, so if you’ve been thinking about booking, now’s the time!

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Seattle, WA
98033, 98034, 98083

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