Hi, and

Welcome to the Grains & Greens Kitchen!

I’m Sarah—aka the soft wheat girl. I’m a Berlin-based baker and the flour-dusted voice behind Grains & Greens Kitchen. If you’re here for freshly milled flours, wild sourdoughs, and the kind of real food that makes you want to pull up a chair, you’re in the right place.

This blog was born out of my kitchen: no diet trends, no demonizing carbs—just a deep love for wholesome, handmade food. Around here, “healthy” doesn’t mean swapping sugar for something chemical that freezes your tongue. It means using real, seasonal ingredients. It means cinnamon rolls made with freshly milled flour, sourdough crusts that crackle, and the quiet pride of pulling something warm from the oven and feeding your people well.

My flours are European, my wheat is soft, and my bakes don’t always follow the rules—but they always make sense. I write about what works for real home bakers using heritage grains, fresh flour, and a bit of kitchen instinct.

So whether you’re looking for that elusive whole grain sourdough boule, wondering what to do with discard, or just trying to make bread that works with the flour in your part of the world—pull up a chair.

Let’s bake something wonderful and eat what feels good – because, honestly, life’s too short to live in fear of carbs!

Currently testing

Pumpkin Cheesecake ratios

most used tool

Komo grain mill

Secret flex

Having my starter peak just in time—like it knows the schedule better than I do

Favorite flour

heritage yellow soft wheat
(yes, that specific)

If I had a bakery

it would smell like spelt, butter and cardamom

Kitchen MVPs

cast iron, linen proofing cloths, and my sourdough instincts

My Favorite Sweet Bake

  • Overhead shot of golden baked sourdough discard clafoutis, in a ceramic pie dish, being spooned out with a blue, patterned ceramic spoon. Dark pockets of baked cherries are dusted with powdered sugar.
    Sourdough Discard Cherry Clafoutis

    • My Favorite Salad

  • Roasted Beet & Blood Orange Salad

    • My Favorite Savory Bake

  • Spinach and Spring Onion Quiche

    • Hey there,

    I’m Odo

    Yes, that Odo. The starter who always rises to the occasion. I’m reliable, patient, and, if I may say so myself, extremely good-looking. I’m the one Sarah trusts to make all those loaves of sourdough she brags about—no big deal.

    I’ve been around long enough to know that slow and steady wins the race. I don’t rush things; I’m all about the long fermentation, building flavor with every hour I’m left to rise and bubble away. People don’t always understand the patience it takes to get it right, but that’s okay. I’ve got time. I’m good at this.

    People might think I’m just a jar of bubbles and flour, but trust me, I’m the backbone of every loaf that comes out of this kitchen. And I’ll let you in on a little secret—I’ve got a perfect rise. (I mean, have you seen my bubbles?)

    So, welcome to our world, where patience and good flour make all the difference. Let me show you how it’s done.

    Yours truly,
    Odo (the starter, the legend, the unsung hero).