I hope you enjoyed the MOFGA seed swap! And I hope my starter brings you joy!

Please enjoy the instructions and recipes below, and I am open to answer any questions you may have, just check out my contact page and send me an email. Happy baking!

How to care for your new starter:

1. Add 1 Tbsp. flour and 1 Tbsp. room temp water in a large glass jar. I find King Arthur unbleached all-purpose flour works best.
2. 12 – 24 hours later add ¼ C flour and ¼ C room temp water.
3. 12 – 24 hours later add ½ C flour and ½ C room temp water.
4. 12 – 24 hours later discard starter to 1/2 C and add ¼ C water and ¼ C room temp water.
5. Repeat step 4 until active and bubbly within a few hours of feeding.

To build up for a recipe don’t discard, just continue to add ¼ C flour and ¼ C water.

To maintain starter discard down to ¼ C starter, add ¼ C flour and ¼ C room temp water every 12 – 24 hours.

If you are not a frequent baker, you can keep your starter in the fridge and feed once weekly.

See liquid on top of your starter? That’s hooch, your starter is hungry.

Keep the discard in your fridge and use for bread, pancakes, cookies, brownies, crackers and more!!

We are looking for land to lease for farming, ability to live on site traditionally or non-traditionally preferred. Contact us at demisweirdwonders@gmail.com or 2074811536. Thank you and enjoy!

No Kneed Sour Dough Discard Bread

350g lukewarm water

10g active dry yeast

500g bread flour (all purpose flour works too)

10g salt

100g sour dough starter

1. Add 350g lukewarm water and 10g active dry yeast to small bowl, set aside until frothy (about 5 minutes)
2. In large mixing bowl add 500g flour and 10g salt, mix with whisk until combined.
3. Add 100g sour dough starter to flour and salt mix, add lukewarm water and yeast. Combine, should be a slightly wet dough, add more water or flour as needed. I find my dough reacts to the weather.
4. Cover, keep in a warm place to rise for two hours or until doubled in size.
5. Tip dough out onto a floured surface, fold the sides into the center of the dough (4 x), to form a ball, you can score the dough with a sharp knife but it is not necessary.
6. Bake in a preheated oven at 450 degrees for 30 minutes.

I like to cook my bread in a dutch oven, I also like to put the dutch oven in to warm while the oven is preheating. You can cook this recipe in any baking dish or pan but if it’s uncovered adding a baking pan with water helps keep the bread moist.

Spraying the dough with water makes a crispy bubbly crust.

I’ll be adding the following recipes: Brownies, Pancakes, Soup Dumplings, Gravy, and Sour Dough Corn bread. If it’s something people are interested in I’ll continue to add recipes beyond those.