Tag Archives: bread

No-Knead Einkorn Bread

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  • 5 cups (600 g) of all-purpose einkorn flour or 6 cups (576 g) whole grain einkorn flour
  • ¼ teaspoon dry active yeast
  • 1 teaspoon fine sea salt
  • 1¾ cups of warm water
  1. Mix flour, salt and yeast together in a large mixing bowl.
  2. Add water and combine with a stiff spatula.
  3. When the flour is incorporated well, push down the sides of the dough and flatten the top.
  4. Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Depending on the weather, the time it takes to proof the dough may vary.
  5. Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
  6. When the dough is ready, place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
  7. Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
  8. The rounded dough can be proofed for one more hour before baking, but we found in our testing it did not make a difference in the finished loaf. Therefore, we turned the dough right into the pot and baked covered for 40 minutes. We also baked the loaf for 30 minutes covered and 10 uncovered, but in the end, found the best results at 40 minutes with a cover for the entire baking time. If you like a dark crust, return the loaf to the oven for 5-10 minutes more uncovered.
  9. Lift the loaf out of the dish and place on a cooling rack.
  10. You may also try this cooking method on a firmer dough.
  11. Let cool for at least one hour before slicing.

Honey Oat Bread

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1 Envelope of Yeast (2-1/4 tsp )
2 tsp of Salt
1/4 cup of Honey
3 Tbsp of Unsalted Butter, melted
1-1/3 cup of Warm Water
3 cups of Bread Flour
1 cup of Old Fashioned or Quick Oats
1/3 cup of Non Fat Dry Milk Powder

2 Tbsp of Honey, warmed up a bit so it’s runny
2 or 3 Tbsp of Oats
1) In a small bowl, add the water, honey and yeast. Let it sit for a few minutes until the yeast is activated.

2) In the bowl of a standing mixer, fitted with a dough hook attachment, add flour, milk powder, oats, salt and the yeast milk mixture.

3) Knead the dough for just a few minutes or until it comes together.

4) Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.

5) Lightly grease a large bowl, place the dough in the greased bowl, brush the top with a little oil and cover with plastic wrap.

6) Place in a warm draft free spot and let it rise for about an hour and a half to two hours or until doubled in size.

7) Grease a 9×5” loaf pan with some vegetable oil and set aside.

8) Dump the dough onto a lightly floured surface, knead it for a minute just to pull it together. Form it into a loaf, place it in the greased loaf pan (seam side down) cover it with a kitchen towel and let it rise for another hour or so or until doubled once more.

9) Preheat your oven to 350 degrees, brush the top of the bread with the warmed honey and sprinkle the oats all over the top. Bake your bread for about 40 minutes or so or until lightly golden brown. If you see the bread turning brown too quickly, tent it with a little foil to stop it from getting too dark. Allow it to cool completely on a wire rack.

Enriched Bread

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4 cups flour
5 tsp. instant yeast
3 tbsp. sugar or honey
1 1/4 tsp. salt
1/4 cup oil
1 cup warm water (110 degrees)
1 large egg, warmed and beaten
3 tbsp. dry milk powder

Mix warmed water and milk powder together.  Pour into mixing bowl and add yeast and sugar/honey.  Mix well and let sit until yeast blooms.

Add oil, salt, beaten egg and mix again.

Add flour and mix.  Knead for 7 minutes – dough should be tacky.

Turn onto a silicon mat and hand knead to bring dough together into a nice ball.  Place on mat and cover with mixing bowl for 15 minutes.

Remove bowl and hand knead to gently deflate dough.  You can use a rolling pin at this point or begin turning the dough over in small portions, forming a long log by hand.  Repeat this process to ensure the gas bubbles are deflated.  Now roll up into a log to fit into a 13″ pullman.  Gently press into the bottom of a lightly greased pan and place in oven with only the light on.

Watch until the dough is about 1″ from the top and remove from oven.  Heat your oven to 375 degrees.  Be sure to keep the dough in a warm location.  Bake with lid on for 30 minutes.  Test for an internal temperature of 200.  Turn out immediately on a cooling rack and cover with dishtowel.

 

Rosemary Olive Oil Bread

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3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt
1/3 cup olive oil
1 tablespoon fresh rosemary leaves

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt
1/3 cup olive oil
1 tablespoon fresh rosemary leaves

1. Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.

2. Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)

3. Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.

4. About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you’re using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.

5. Once you’re ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door.

6. Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.

 

Sprouted Whole Wheat French Loaf

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  • 4-5 cups sprouted whole wheat flour
  • 2 cups warm water — 110°
  • 1 tablespoon active dry yeast
  • 1 tablespoon maple syrup
  • Egg wash (we used a small amount of organic olive oil instead)
  1. In a large bowl or stand mixer, combine water, yeast, and maple syrup. Allow to stand 5 minutes for yeast to soften. Mix in the salt and half the flour (about 2 1/2 cups) until smooth. Cover with a towel and set aside at room temperature for 3 hours.
  2. Mix in the remaining flour, up to a total of 5 cups, until dough is smooth. If using a stand mixer, mix with the dough hook for 5-8 minutes. Otherwise, turn dough out on a lightly floured surface and knead by hand for 5-8 minutes. (Dough will be more sticky and less firm than dough made with white flour).
  3. Lightly oil a bowl with olive oil. Place dough in bowl, then turn over so oiled surface faces up. Cover with plastic wrap and a dish towel and let rise for 1-1 1/2 hours, or until double in size.
  4. Preheat oven to 450°. Place dough on a lightly floured surface and gently knead again. Divide dough into two parts. Roll each half between your hands and the counter to stretch the dough into a long loaf shape, about 15″ in length. Place on a baking sheet or in a baguette pan (see photo). Slice the tops of the loaves diagonally about 1/4″ deep with a razor blade or sharp knife. Let rise for at least 20-30 minutes.
  5. Place a shallow pan of hot water (about 1 1/2 cups) on the lowest bottom rack in the preheated oven.
  6. Bake baguettes on the middle rack for 12-14 minutes, watch to be sure the loaves do not become too browned–tent with foil if browning too fast. While the loaves are baking, prepare the egg wash by gently mixing 1 egg white and 1 tablespoon of cold water.Tap the bottom of the loaf and if it sounds hollow its ready. Allow to cool fully on a wire rack.
  7. Remove the pan of water and brush the loaves with the egg wash. Return loaves to the oven and bake for 3-5 more minutes or until loaves are golden brown.
  8. Cool completely before slicing. Serve with butter or olive oil or dipping.

Note: Baking the bread with a pan of water to replicate the steam ovens used in French baking creates a crust that has pull and is pleasantly chewy. However, in areas of high humidity, it is not necessary and can make the bread seem under-baked when finished. Simply bake the bread as directed without that step.

Whole Wheat English Muffins

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  • 2 teaspoons/7 grams active dry yeast (1 packet)
  • 4 tablespoons/60 grams unsalted butter
  • ½ cup/120 milliliters plain yogurt
  • ½ cup/120 milliliters warm whole milk
  • ½ tablespoon/7 milliliters honey
  • 1 teaspoon/5 grams fine sea salt
  • 1 cup/125 grams whole-wheat flour
  • 1 cup/125 grams all-purpose flour
  • ½ teaspoon/4 grams baking soda
  • Cornmeal, preferably coarse, as needed

  1. In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
  2. Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
  3. Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
  4. Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
  5. Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
  6. Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
  7. Bake muffins for 10 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
comment:

Made a double batch. I used 3 teaspoons of yeast and little extra honey, the rest of the ingredients were doubled. They came out great. very flavorful with lots of nooks and crannies. I made them a little smaller, used a mounded quarter cup scoop.

Feta and Herb Quick Bread

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  • 2 tablespoons sesame seeds
  • 150 grams (1 1/4 cups) all-purpose flour
  • 1 tablespoon baking powder
  • 3 large organic eggs
  • 60 ml (1/4 cup) olive oil
  • 150 grams (1/2 cup plus 2 tablespoons) plain unsweetened yogurt
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 200 grams (7 ounces) sheep’s milk feta cheese (substitute goat cheese)
  • 1 bunch fresh herb leaves (flat-leaf parsley, basil, chervil, chives, mint, preferably a mix), about 20 grams or 1 cup loosely packed, roughly chopped

 

  • Preheat the oven to 175°C (350°F).
  • Butter a 24-by-12-cm (9-by-5-inch) loaf pan and sprinkle half the sesame seeds onto the bottom and sides, shaking the pan to coat.
  • Combine the flour and baking powder in a bowl.
  • In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and pepper. Stir in the cheese and herbs.
  • Fold the flour mixture into the egg mixture. Don’t overmix the batter, it’s okay if a few lumps remain.
  • Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
  • Put into the oven to bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the center comes out clean.
  • Allow to cool for a few minutes and run a knife around the pan to loosen. Unmold and transfer to a rack to cool.
  • Cut in slices or cubes just before serving, slightly warm or at room temperature.

 

 

Debra’s Easy White Bread

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Easy White Bread by Debra Collins

Makes 1 loaf of bread.  Can be baked in 1 pan (8 x 4 or 9 x 5 or 13″ Pullman) or 2 Free Form loaves.  It makes 2 free form loaves, by dividing the dough into 2 pieces. You can form logs or rounds.  Also can be used for dinner rolls by dividing into 15 pieces and baked in a 9 x 13 pan.  Additional recipe suggestions for using this dough are included following the recipe.

To double this recipe, the yeast = 7 teaspoons. To triple = 11 teaspoons.

Ingredients:

5 teaspoons active dry yeast (I use instant) (18 grams) (3.1%)
3 tablespoons sugar (39 grams) (6%)
1 1/2 teaspoon salt ( I now use 1 tsp. works fine) (7 grams) (2.2%)
1/4 cup oil or melted butter (oil 53 grams) (12%)
1 1/4 cup warm water 105 degrees (307 grams) (72%)
3 – 3 1/2 cup all purpose unbleached flour (474 grams) (100%)

Directions:
Put water, yeast, and sugar in bowl and mix. When yeast blooms/bubbles add salt and oil/butter, stir until salt is dissolved. Now you start adding flour slowly and stir with
spoon until you can’t stir any more. Flour your hands and turn out dough on
a lightly floured surface and keep adding flour as you knead. This is going
to take several minutes, adding just a bit of flour at a time. After adding flour
just form a ball and cover with your bowl. Follow directions as per recipe.

Pullman Instructions: (13 x 4 x 4): Form into a long log and press into the bottom of the pan. I let it rise until it was about 1″ from the top.  Put the lid on (greased).  Preheat oven to 375 and cut a slit in the top of the bread. Brush with a little egg glaze or milk.

Baked for about 20 minutes and removed the lid. Let it continue to bake,
about 20 more minutes, and tested with an instant read thermometer. You
want it to reach the 190 degrees.

 

Baking in a pan: knead gently for a few minutes to bring the dough
together. Roll out or gently press with your knuckles, until it becomes a
rectangle 10 x 14. Roll up and place the dough pinched seam down into a
greased 9 x 4 loaf pan. Cover with a towel and let rise 20 minutes or until
double in size in a warm place.

For free form loaves: turn out on a lightly floured silicon mat or counter and
divide into two pieces . Knead by hand just a few time to bring the dough
together and shape into the logs, or the ball. Place on a large piece of
parchment paper or silicon baking sheet. Cover with a towel and let rise 20
minutes or until double in size in a warm place.

Pullman Instructions: (9 x 4 x 4): Divide your dough approx. 2/3 and 1/3. Use the 2/3 for the pan and and follow the directions for the 13″ Make 5 rolls from the 1/3. You can make any kind of roll you like – cinnamon, filled, or plain.

Flour Variations:

– Replace 1 cup of all purpose with 1 cup whole wheat. Add 2 teaspoons of
vital wheat gluten to the dough as well. Allow loaf to sit for 10-15 minutes
for the first resting period. Continue as per recipe.

– Add 1 cup Hot Grain Cereal Mix to dough. Do not replace any flour–this is
an add-in.

– Replace 1 cup of all purpose with rye. Add 2 tablespoons of potato flakes,
2 teaspoons vital wheat gluten and 1 teaspoon caraway seed. (toast seeds
for add flavor)

– Preserves and Cream Cheese filled loaves:
1/3 cup preserves your favorite flavor– blackberry, strawberry, etc.
3 tablespoon sugar
1 teaspoon strawberry or vanilla flavor
8 ounces cream cheese softened
1 egg yok well beaten
1 tablespoon flour

Combine until very smooth and spread on that rolled dough.
When I add this filling, I divide the dough into 2 pieces, roll out to a 14 x 10
rectangle, and divide the filling between the two loaves. Roll up into a log,
pinch the seam together and put it down. Let it rise until double, slash the
to in several places on the diagonal, and bake approx. 20-25 minutes. You
can also top these with a glaze like your cinnamon rolls.

– Cinnamon Swirl:
After rolling into the rectangle, brush melted butter, sprinkle cinnamon for a
good covering, and a bit of brown sugar. I just drop the brown sugar over
the dough and blend evenly by rubbing my hand over the surface. Roll into
a log, let it rise and slash the top in several places. If you want it to look
like my picture, cut with scissors or serrated knife about 2/3 the way
through. Pull each section the opposite way and let rise until double. Bake
about 20-25 minutes. Let cool just a bit if you want to drizzle with the
topping.

Or, roll out into one rectangle, spread per above directions and roll starting
at the short end. Put in loaf pan. Let rise until double and bake at 350
degrees for about 30-40 minutes. Use an instant read thermometer and
look for 190 degrees.

– Cinnamon Rolls:
Sub 1/4 cup of milk for some of the water.
Prepare as for loaf but roll up on the long side so the roll is longer. Cut
dough in the middle for 2 pieces and continue to cut each section in half.
This helps to keep the rolls uniform in size. Place cut side up in a 2 – 9 x 9
square pans or 1 – 9 x 13 rectangle pan. Let rise until doubled and bake at
375 degrees until golden brown. Top with your favorite sugar topping. I
like to use cream cheese, orange extract, milk, and confectionary sugar.
Cream the cheese, add 1 tsp. orange extract (or vanilla), 2 tbsp. milk and
enough sugar to make a smooth, thick spread. Top the warm rolls with this
so it has a chance to melt just a bit.

Cornbread

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11/4 cups buttermilk (or 11/4 cups milk plus 1 tablespoon white vinegar)
2 tablespoons butter or extra virgin olive oil
11/2 cups medium-grind cornmeal
1/2 cup all-purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar, plus more if you like sweet corn bread
1 egg
  1. Preheat the oven to 375°F.
  2. If you’re using buttermilk, milk, or yogurt, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.
  3. Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.
  4. Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm.

Sourdough Starter

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Ingredients
All-purpose flour (or a mix of all-purpose and whole grain flour)
Water, preferably filtered

Equipment
2-quart glass or plastic container (not metal)
Scale (highly recommended) or measuring cups
Mixing spoon
Plastic wrap or container lid

Instructions

Making sourdough starter takes about 5 days. Each day you “feed” the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. On average, this process takes about 5 days, but it can take longer depending on the conditions in your kitchen. As long as you see bubbles and sings of yeast activity, continue feeding it regularly. If you see zero signs of bubbles after three days, take a look at the Troubleshooting section below.

Day 1: Make the Initial Starter

4 ounces (1/2 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Weigh the flour and water, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar).

Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 2: Feed the Starter

4 ounces (1/2 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Take down your starter and give it a look. You may see a few small bubbles here and there. This is good! The bubbles mean that wild yeast have started making themselves at home in your starter. They will eat the sugars in the the flour and release carbon dioxide (the bubbles) and alcohol. They will also increase the acidity of the mixture, which helps fend off any bad bacterias. At this point, the starter should smell fresh, mildly sweet, and yeasty.

If you don’t see any bubbles yet, don’t panic — depending on the conditions in your kitchen, the average room temperature, and other factors, your starter might just be slow to get going.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 3: Feed the Starter

4 ounces (1/2 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Check your starter. By now, the surface of your starter should look dotted with bubbles and your starter should look visibly larger in volume. If you stir the starter, it will still feel thick and batter-like, but you’ll hear bubbles popping. It should also start smelling a little sour and musty.

Again, if your starter doesn’t look quite like mine in the photo, don’t worry. Give it a few more days. My starter happened to be particularly vigorous!

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 4: Feed the Starter

4 ounces (1/2 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Check your starter. By now, the starter should be looking very bubbly with large and small bubbles, and it will have doubled in volume. If you stir the starter, it will feel looser than yesterday and honeycombed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste sour and somewhat vinegary.

When I made my starter here, I didn’t notice much visual change from Day 3 to Day 4, but could tell things had progress by the looseness of the starter and the sourness of the aroma.

Weigh the flour and water for today, and combine them in the container. Stir vigorously until combined into a smooth batter. It will look like a sticky, thick dough. Scrape down the sides and loosely cover the container with plastic wrap or the lid (left ajar). Put the container somewhere with a consistent room temperature of 70°F to 75°F (like the top of the refrigerator) and let sit for 24 hours.

Day 5: Starter is Ready to Use

Check your starter. It should have doubled in bulk since yesterday. By now, the starter should also be looking very bubbly — even frothy. If you stir the starter, it will feel looser than yesterday and be completely webbed with bubbles. It should also be smelling quite sour and pungent. You can taste a little too! It should taste even more sour and vinegary.

If everything is looking, smelling, and tasting good, you can consider your starter ripe and ready to use! If your starter is lagging behind a bit, continue on with the Day 5 and Beyond instructions.

Day 5 and Beyond: Maintaining Your Starter

4 ounces (1/2 cup + 2 tablespoons) all-purpose flour
4 ounces (1/2 cup) water

Once your starter is ripe (or even if it’s not quite ripe yet), you no longer need to bulk it up. To maintain the starter, discard (or use) about half of the starter and then “feed” it with new flour and water: weigh the flour and water, and combine them in the container with the starter. Stir vigorously until combined into a smooth batter.

If you’re using the starter within the next few days, leave it out on the counter and continue discarding half and “feeding” it daily. If it will be longer before you use your starter, cover it tightly and place it in the fridge. Remember to take it out and feed it at least once a week — I also usually let the starter sit out overnight to give the yeast time to recuperate before putting it back in the fridge.

How to Reduce the Amount of Starter:

Maybe you don’t need all the starter we’ve made here on an ongoing basis. That’s fine! Discard half the starter as usual, but feed it with half the amount of flour and water. Continue until you have whatever amount of starter works for your baking habits.

How to Take a Long Break from Your Starter:

If you’re taking a break from baking, but want to keep your starter, you can do two things:

  1. Make a Thick Starter: Feed your starter double the amount of flour to make a thicker dough-like starter. This thicker batter will maintain the yeast better over long periods of inactivity in the fridge.
  2. Dry the Starter: Smear your starter on a Silpat and let it dry. Once completely dry, break it into flakes and store it in an airtight container. Dried sourdough can be stored for months. To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.

How to Use This Starter in Bread Recipes

This starter uses equal parts flour and water, a 1:1 ratio, which I find to be the most versatile for baking. To use this starter in any recipe, take a look at the ratio of flour and water the recipe is calling for in their starter. Next time you feed your starter, just feed it the ratio of water and flour called for in the recipe. If you want to stick more closely to the recipe’s sourdough, just scoop out 1/4 cup of your starter and feed it with the ingredients called for in your recipe’s starter.

Once you’re done with your recipe, go back to feeding your starter equal parts flour and water.