Hi there! Welcome to my kitchen!
Meet Lo
I have been baking ever since I was big enough to pull flour out of the cupboard and my passion for baking and understanding the science behind every ingredient has only grown since then. I love connecting with people and sharing the joy of baking, whether that’s through a class, our Instagram community, or baking for our friends and family. Starting in Middle School I sold bread out of my home and called it “Bell’s Bakery”. Since then I’ve had a dream of an adorable little corner bakery with freshly baked bread stacked high on shelves, mouth watering treats pulling you in at the front counter, seasonal specialties, and cozy seating where you can choose to stay awhile. But for now, I’m stealing a corner of the internet instead to share some favorite recipes and tips I continue to learn on my way.
Hi there! Welcome to my kitchen!
Meet Lo
I have been baking ever since I was big enough to pull flour out of the cupboard and my passion for baking and understanding the science behind every ingredient has only grown since then. I love connecting with people and sharing the joy of baking, whether that’s through a class, our Instagram community, or baking for our friends and family. Starting in Middle School I sold bread out of my home and called it “Bell’s Bakery”. Since then I’ve had a dream of an adorable little corner bakery with freshly baked bread stacked high on shelves, mouth watering treats pulling you in at the front counter, seasonal specialties, and cozy seating where you can choose to stay awhile. But for now, I’m stealing a corner of the internet instead to share some favorite recipes and tips I continue to learn on my way.
let’s learn together
Classic Sourdough
“People who love to eat are always the best people.”
Julia Child
Who we are
The History of Lo’s Kitchen
WHO WE ARE
The History of Lo’s Kitchen
I realized soon after having my first baby that my corporate job was not fulfilling me in the same way anymore, and after a lot of encouragement from family and friend’s, I decided to start sharing Lo’s Kitchen online in 2019. What started as an experiment funded with a portion of our tiny newly married grocery budget, has grown into a self sustaining full time passion. We’ve proudly published a cookbook, Classic Sourdough; I love teaching regularly at our favorite local kitchen store, Orson Gygi, in Salt Lake City; and get the chance to work with incredible brands that allow my kitchen to continually grow. When I’m not elbows deep in the latest recipe test, I am chasing around my favorite little people, on the hunt for the best eats, and outside exploring more of our new home in Utah.
New Out Of My Oven
What stand mixer is best for bread? (Bread Test #2)
A breakdown of a side by side test to determine what the best stand mixer for bread is. Comparing Kitchen Aid, Bosch, and Ankarsrum.
What Brand of Bread Flour is Best? (Bread Test #1)
A breakdown comparing 9 different brands of bread flour WITH VIDEO RESULTS, to see if the brand used changes the quality of each final loaf.
Biscoff Stuffed Cookie Bars
Soft bakery style cookie bars to feed a crowd – loaded with Biscoff cookies, white chocolate chips & a layer of Biscoff spread in between.
Strawberry Cheesecake Sweet Rolls
Soft and tender dough wrapped up with a cream cheese filling, fresh strawberry puree, and graham crackers that warm up all the flavors. A strawberry cheese cake lover’s dream married with the flufifest dough. You can easily half or double this recipe!
No Knead Garlic Rosemary Bread
A buttery flavorful crust with a tender interior. Keep or leave out the garlic. There are multiple timing options to use this bread as an overnight dough, half day dough, or have ready in just a couple hours! This bread is your no fail go-to recipe!
How to Dry Sourdough Starter
Easy and doesn’t require any fancy equipment – drying out sourdough starter is the best way to preserve your starter for over a year!