Breads

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Ingredients

1 cup (8 oz, 224g) active sourdough starter (100% hydration)

1/2 cup (4 oz, 120ml) warm water

1 1/2 cups (7.5 oz, 210g) unbleached all purpose flour

1 teaspoon table salt

Instructions

1. Mix starter, water, and 1 cup of flour in the bowl of a stand mixer.  Mix on low and form a wet dough.  Cover and set aside for 1 hour.
2. Add the salt and the remaining flour and mix on low to form dough.  
3. Lightly oil a bowl, and turn dough into the bowl.  Cover the bowl with plastic wrap.
4. Let the dough rest for 30 minutes. Stretch and fold the dough, then flip over so the seam side is down.  Repeat again every 30 minutes for a total of 2 hours. Rest again for an additional hour. 
5. Refrigerate dough overnight to build sourdough flavor, or shape your baguettes.
6. Prepare a baking sheet with parchment paper.  Create a thin layer of corn meal on the top of the parchment.  
7. Turn out the bowl of dough onto your lightly floured countertop.  Divide the dough in half.  Stretch each piece into a baguette approximately 8” long.  Then roll each dough piece into a 16” baguette.  
8. Place baguettes onto the baking sheet.  Cover with a damp towel for approximately 3-4 hours.  
9. Preheat the oven to 475°F. Place an additional baking sheet into the oven with a small amount of water to create steam. 
10. Score the baguettes with a sharp razor or knife with 3-4 diagonal slashes.  Bake for 15-20 minutes or until you have a nice brown color.
11. Transfer to a cooling rack and let cool completely before cutting.

Ingredients

1 cup Sourdough Starter

⅓ cup Milk

2 cups All-Purpose Flour

1 Tbsp Baking Powder

½ tsp Salt

6 Tbsp Cold Butter

Instructions

1. Preheat your oven to 450 degrees F.  Grease the bottom of a 7” x 11” baking dish.
2. In a small bowl, whisk together milk and starter.
3. In another bowl, mix together flour, baking powder, and salt.  Grate cold butter into the mixture, then mix well.  
4. Combine both bowls and mix to form dough with your hands.  You may need to add more flour or milk depending on the texture of the dough.  Your dough should hold together, but should not be overly sticky.
5. Move dough onto a lightly floured work surface.  Pat the dough into a rectangle, slightly smaller than your 7” x 11” baking dish.  
6. Cut the dough into 12 pieces, then transfer pieces into baking dish.  
7. Bake for 15 minutes or until golden brown.  
8. Transfer to your cooling rack and eat warm.

Ingredients

1⁄4 – 1/2 cup active starter

1 1/2 cups plus 1 tbsp warm water

4 cups plus 2 tbsp bread flour

2 teaspoons fine sea salt

Instructions

MAKING THE DOUGH

1. Mix water and starter together in the bowl of a stand mixer.  Add flour and salt.  Mix on low setting to make a rough dough.  Not more than a couple of minutes.  Cover with a towel or plastic wrap and let it rest for 30 minutes.  

STRETCH AND FOLD

1. After the dough has rested for 30 minutes, take a corner of the dough, pull it up and onto the center of the dough.  Repeat this process circling the entire dough.  Flip dough over, cover, and let rest for another 30 minutes.  Repeat this process for two total hours (4 times). 

FIRST RISE

1. Let the dough rise for 8 to 10 hours.  Make sure the dough is covered with a moist towel.  
2. Your dough should rise by 50%, and should jiggle when you move the bowl from side to side. 

SHAPE

1. Pour dough onto a floured countertop.  Pull the top of the dough down to the center, turn, and continue pulling the top down to the center until you’ve gone all the way around the dough.  Using your hands or a bench scraping, put the seam side down on the counter.  Then use the scraper or your hands to create tension on the top of the dough, by pushing and pulling the base of the dough.  

REST

1. Let it rest for another 30 minutes.  Line a proofing basket, and coat with rice flour.  Reshape the dough with a bench scraper or your hands.  Place dough in the proofing basket, seam side up.  

PROOF

1. Cover your dough with a moist towel.  Proofing should last more than one hour but no more than 48 hours.  The longer it proofs, the more sourdough flavor it will build.  Towards the end of proofing, put a Dutch oven in your oven as it preheats to 550°F.

SCORE

1. Cut parchment to fit over your dough and fill your dutch oven.  Flip proofing basket over onto parchment.  Score the dough with a razor or sharp knife.  There is no set way to score your bread.  One line, an X, or an artistic design are all acceptable.  

BAKE

1. Lower temperature to 450ºF.  Carefully place dough and parchment paper inside dutch oven.   Cover the pot.  Bake for 30 minutes.  Lower the temperature to 400ºF, take off the dutch oven cover, and continue baking for another 10-15 minutes more. Let cool completely on a wire rack before slicing.

Ingredients 

½ cup 100% hydration Sourdough Starter 

1 cup 2% Milk 

⅓ cup Water 

3 ½ cups All Purpose Flour 

2 ½ Tbsp Sugar 

3 Tbsp Melted Butter 

2 tsp Salt  

Instructions 

1. Combine milk, water, salt, sugar and butter into the bowl of a stand mixer.  Whisk together the ingredients so that the sugar and salt dissolve.  
2. Add flour and starter to the bowl, and mix with a dough hook for five to seven minutes.  You may have to add a little flour, but the dough should not be sticky and should pull from the side of the bowl.   
3. After the dough has been kneaded, cover with plastic wrap or a wet towel and let it rise for 10-12 hours. Your dough should double in size.   
4. Once the dough has doubled, divide your dough evenly into 12 pieces.  Do not use any flour on your counter, the dough will not stick.  Roll into balls and place into a parchment lined baking pan.  I find a 9 x 13 pan works perfectly.  Place the dough balls so they are just touching.   
5. Cover the baking dish with a damp towel, and let rise a second time for about two hours.   
6. Preheat your oven to 350F.  After two hours, spray rolls with water.  Bake for 30-35 minutes until golden brown.  Bake times may vary depending on your oven. 
7. Remove from your oven and brush with melted butter or coconut oil.  Place on a cooling rack, and let cool for a few minutes before breaking apart to eat.   

Ingredients 

Bread 

4 cups bread flour 

6 tbsp unsalted butter, cut into cubes 

2 tbsp coconut sugar 

1 ½ tsp salt 

½ cup active sourdough starter 

1 cup warm water 

½ cup raisins 

1 tbsp vanilla extract  

Swirl 

⅓ cup coconut sugar 

1 tbsp cinnamon 

1 tbsp flour 

1 beaten egg   

Instructions 

1. In the bowl of a stand mixer add flour, butter, sugar, and salt.  Mix on low until crumbs form.   
2. Add starter and warm water.  Mix until a dough forms.  If the dough is too dry, add a little flour.  If it is too wet, add a little flour. 
3. Let dough sit covered for 30 mins.  While the dough rests, let the raisins and vanilla soak in a small bowl. Drain the raisins and pat dry with a paper towel. 
4. Add raisins to the dough and mix until they are well incorporated.  It usually takes a few minutes.   
5. Stretch and fold the dough every 30 minutes for a total of two hours.  Then let the dough rise for 8-12 hours at room temperature. 
6. Grease a bread pan.  In a small bowl, mix the swirl ingredients.  Remove dough onto a floured work surface. Shape the dough into a long rectangle about the width of the bread pan by using a rolling pin.   
7. Leaving a small border with a larger border at the top, cover the dough with the cinnamon swirl.  You may not use the entire mixture.  Slowly roll the dough into a log, firmly pinching the ends to seal.  Put the dough into the bread pan seam side down and let it rise, covered, for an additional hour or two.   
8. Preheat the oven to 375 F.  Bake for 45-50 minutes, careful not to overbake and burn.  Remove from the oven and let rest for 10 minutes, then transfer to a cooling rack to cool completely.   

Ingredients

½ cup  active sourdough starter

1 tablespoon  honey (sugar or maple syrup)

1 cup  milk

3 cups  all-purpose flour

1 teaspoon fine sea salt

¼ cup cornmeal (for sprinkling)

Instructions

MAKING THE DOUGH

1. Add all ingredients to a bowl of a stand mixer, except cornmeal, and mix with your hands until well combined.  Let it rest for 30-60 mins.
2. After the dough rests, mix with a dough hook on low speed for 5 mins. 
3. Cover the bowl with plastic wrap and let it rise at room temperature for 8-12 hours.  

SHAPING AND COOKING

1. Dump dough out onto a floured surface.  With your hands, press the dough so it is approximately one inch thick. 
2. Line a baking sheet with parchment paper, and sprinkle with cornmeal.  
3. Using a round cookie cutter, or biscuit cutter, cut circles out of the rolled out dough.  Put the rounds on your pre-prepared baking sheet.  Sprinkle the top of the english muffins with cornmeal.
4. When all the dough is used, cover the baking sheet with a wet towel and let rise a second time for 1-2 hours.  
5. Preheat a large skillet over low heat.  Place four muffins at a time into the skillet and cover.  Cook for four minutes, then flip and cook for an additional four minutes.  
6. Transfer to a cooling rack.  

NOTE: If the heat is too high, they will burn.  The heat should be LOW while cooking. You can use a cooking thermometer to check the internal temp.  It should be at 200 degrees when fully cooked.  

Ingredients

1 cup water

1 cup active sourdough starter

3 1/2 cups organic all-purpose flour

1 tbsp raw honey

2 tsp unrefined sea salt

2 tbsp olive oil

extra olive oil, for work surface

Instructions

MIXING THE DOUGH AND DOUGH RISE

1. Put all ingredients into the bowl of a stand mixer.  Mix on low speed for 10-15 minutes.  The dough should be soft and clean the sides of the bowl.  
2. Grease a large bowl and transfer dough.  Toss once to grease the dough.  Cover with plastic wrap and let rise at room temperature for 8-12 hours.  

SHAPING THE LOAF

1. Grease the counter, and pour dough onto your work surface.  Push down dough to form a rectangle.  Grab the far edge, stretch it out, then fold it over the midline.  Press the edge into place.  Repeat on the right side, left side and the bottom.  Pinch seams so they don’t burst open.  
2. Carefully flip dough over and tuck down under itself to create tension on the top of the bread.  Pinch ends and tuck underneath the loaf.
3. Prepare a baking sheet with parchment paper.  Place dough on baking sheet and let rise until doubled.  Usually 2-6 hours.  

BAKING THE LOAF

1. Preheat your oven at 450°F.  Place dutch oven inside the oven while it preheats.  
2. Slash loaf with razor bread or lame to vent.  
3. Once your oven has heated, place the loaf inside dutch oven with parchment.  Bake for 25-30 minutes, or until golden brown.
4. Check your loaf, it may need a few more minutes out of the dutch oven.  If so, reduce oven temperature to 375°F, and bake for an additional 5-10 minutes.  
5. Transfer to a wire cooling rack. Cool completely before slicing.

Ingredients

½ cup sourdough starter

1 cup warm water

3 tablespoons olive oil

2 1/2 cups bread flour

2 teaspoons salt

Instructions

1. Mix water, starter, and olive oil in the bowl of a stand mixer.  
2. Add flour and salt, and mix for 4-5 mins on low speed.  The dough should feel wet and sticky.
3. Cover with plastic wrap and let it rest for 30 minutes.
4. After 30 mins, wet your hand, pull dough from the bottom up and over the top.  Repeat this several times, working all the way around the bowl. Flip the dough over, placing seam side down. Repeat this entire process three additional times.  
5. After the fourth stretch and fold, cover again and let it rest at room temperature for approximately four hours.  
6. Lightly flour a clean work surface and turn out the dough.  Divide into three balls. Place in a lightly greased storage container that has a tight lid. 
7. At this point, you can refrigerate your dough for up to five days.  It needs to be in the fridge for a minimum of 24 hours.  The longer the dough is in the fridge, the stronger the sourdough flavor.  Dough can even be frozen for up to one month.  

MAKING YOUR PIZZA

1. Preheat oven to 550°F.
2. Remove dough from the fridge, and place on a floured countertop.  Work the dough in a circle.  It will be able to stretch into a 10 inch round.
3. Add sauce, cheese, toppings or whatever you would like.
4. Bake at 550°F for 8-10 minutes. 

Ingredients

¾ cup water

1 cup active starter

1.5 tsp sugar

1.5 tsp salt

1 tbsp melted butter

2.75 cups bread flour

Instructions

1. Mix water, starter, and butter
2. Added remaining ingredients.
3. Mix with dough hook on stand mixer 7-9 minutes.  Add a splash of water if it’s too dry, or a little flour if it’s too wet.
4. Let rest for 30 minutes then turn dough with your hand.  Repeat again after another 30 minutes.  
5. Lightly grease a bread pan.  
6. Lightly stretch out dough. Stretch and fold to create tension on top of loaf, then put into loaf pan.  Cover with plastic wrap.
7. Let rise until doubled, or overnight. It should rise to the top of the bread pan. Time will depend on the air temperature and humidity. 
8. Preheat your oven to 400 degrees.  
9. Coat the top of the loaf lightly with butter.  Make a few slits in the bread with a razor or sharp knife to vent while it bakes.  
10. Bake approximately 30 minutes or until golden brown. 
11. Let sit for five minutes, then remove from the bread pan and onto a cooling rack to cool completely.  Let cool before slicing.  

Ingredients

Dough

• ½ cup sourdough starter 
• 1 cup plus 1 tablespoon water
• 2 tablespoons honey 
• 2 teaspoons fine sea salt
• 4 cups + 2 tablespoons bread flour 

Water Bath

• 6 cups water
• 2 tablespoons baking soda
• 1 tablespoon dark brown sugar

Egg Wash

• 1 large egg (lightly beaten in a small bowl)
• 1 tablespoon coarse salt

Instructions

1. In the bowl of a stand mixer, mix together all ingredients.  Mix on low speed for 6-7 minutes.  Cover the bowl with plastic wrap. 
2. Stretch and fold dough after 30 minutes.  Repeat after an additional 30 minutes.  Cover the bowl again and rest the dough for 8-12 hours.  
3. Prepare a baking sheet with parchment paper.  Pour dough onto a clean countertop and divide into 12-16 pieces.  12 creates large pretzels, while 16 creates a medium sized pretzel.  
4. Take each piece of dough and roll it into a long snake.  Lift and twist the dough into a pretzel shape, then place dough onto parchment paper.  Repeat with all the dough pieces, then cover the dough with a damp towel.  Let the dough rise a second time for 1-2 hours.  Dough should be puffy.  
5. Preheat oven to 425°F with the rack in the center of the oven.  Boil a minimum of 3 inches of water in a large pot.  Add baking soda and brown sugar to pot.  
6. Boil each pretzel for 30 seconds on each side.  Carefully remove for the pot and return to the parchment paper.  Brush with egg wash, and sprinkle with toppings of your choice. 
7. Bake the pretzels for 10-14 minutes.  Baking time depends on the size of the pretzel. 
8. Bake the pretzels at 425°F (218°C) for 12-14 minutes or until golden brown.

Ingredients

½ cup sourdough starter (100% hydration) 

1 ⅓ cup warm water 

1/4 cup vegetable oil 

2 teaspoons kosher salt

1/2 teaspoon baking powder

5 cups all-purpose flour 

Plus extra flour for dusting

Instructions

1. Mix all ingredients EXCEPT one cup of flour, in the bowl of a stand mixer. Using a dough hook, knead dough for 5-7 minutes.  While the dough is mixing, if it appears too sticky, add the last cup of flour a little at a time.  Stop adding the flour once the dough is smooth and no longer sticky.  
2. Oil a bowl and place dough inside.  Cover the dough and let it rest for approximately 30 minutes.  
3. The dough can make up to 32 smaller tortillas, or fewer but larger tortillas.  Divide the dough into as many tortillas as you want to make.  24 pieces usually roll out to make decent sized tortillas.  Once divided, roll each piece into a ball with your hands.  Then cover the dough with a moist towel and let it rest for another five minutes.  
4. Roll out your tortillas.  Lightly sprinkle flour on the counter and roll each piece out to your desired thickness.  Be warned, this process can be time consuming.  Try to roll out as many pieces as you can fit on your countertop.  Keep the remaining dough balls covered while rolling.  
5. Cook the tortillas using a frying pan over medium heat.  Try having multiple pans going at once, as it will save you time.  Each tortilla should cook for roughly one minute per side.  You’ll see air bubbles in your tortillas, that’s OK.  Don’t let them burn though!
6. Let tortillas cool on a cooling rack.  You can use a tortilla warmer to keep them warm or reheat in the microwave.