Recipes

Ingredients 1¼ cups warm water (254 grams) 1½ tablespoons honey (40 grams) ⅔ cup sourdough starter, active and bubbly (110 grams, fed at 100% hydration) 4 cups all-purpose flour, spooned and leveled (500 grams) 2½ teaspoons salt (14 grams) Instructions Melt the honey in the warm water then stir in the starter until combined. Add in the flour and salt then mix until a shaggy dough forms. Knead the dough until it becomes smooth. If using a stand mixer with a dough hook attachment this will take about 4-6 mins on the lowest speed or knead by hand. Cover and let rise in a warm place until it has increased by about 50% (about 8-12 hours, depending on the room temperature). After rising, turn the dough out onto a clean work surface and divide into 8 equal pieces. Form each piece into a ball by pulling the dough to the center and pinching it closed, making the surface of the ball as smooth as possible. Poke a hole through the center of the ball and gently pull into a bagel shape. Place the formed bagels on parchment paper (cut the parchment paper into individual pieces for each bagel to make it easier to transfer into boiling water later). Cover and let rise until the bagels become puffy (about 1-3 hours). Boil about 6 cups of water in a pot and stir in 1 tablespoon of sugar. Preheat the oven to 425°F with the rack in the center of the oven and with a pan of water to create steam as the oven heats up. After rising, boil the bagels for 30 secs to 1 min on each side (the longer the bagel is boiled, the less it will rise in the oven and the chewier the bagel will be). Place on a baking sheet after boiling. Remove the pan of water from the preheated oven and bake the bagels for about 14-16 mins, until they are lightly brown. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

Ingredients ¼- ⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) ¾ cup water (175 grams) 1 teaspoon olive oil (5 grams) 1 teaspoon salt (5 grams) 2¼ cups all-purpose flour, spooned and leveled (260 grams) Cornmeal Instructions Mix together starter, water, oil, and salt. Add flour and combine until all flour is hydrated. Place into a lightly oiled bowl, cover, and let rest for 30 mins. After resting, stretch and fold the dough: first, moisten fingers to prevent sticking then take one edge of the dough and pull up then press it back into the center of the dough. Turn the bowl and repeat with the next edge, continuing until the circle is complete (about 8 folds). Cover the dough again and let rest for another 30 mins. Stretch and fold the dough for a second time using the same technique. If time allows, stretch and fold the dough a third time after another 30 min resting period. Cover and let the dough rise until almost doubled in size (about 8-12 hours). After rising, gently turn the dough out onto a generously floured surface. If you wish to divide the dough now would be the time to do so. Dust the dough with flour then gently shape into a ball (or balls), making the top surface of the ball(s) as smooth as possible. Place into a lightly oiled bowl(s), cover, and let rise for about 1-2 hours. Preheat the oven with a pizza stone to 500°F for about 30 mins before baking. Spread cornmeal over parchment paper and turn the ball of dough out on top. Stretch and pull from the underside of the dough to make a pizza shape. Spread toppings over the pizza then cut the parchment to the edge of the dough. Transfer to the preheated pizza stone and bake for about 6 mins.  Remove the parchment then bake for another 3-6 mins, until the bottom is crisp to personal preference. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

Ingredients 4⅓ cups all-purpose flour, spooned and leveled (510 grams) 4 tablespoons salted butter, softened (56 grams) 1 tablespoon sugar (14 grams) 2 teaspoons salt (10 grams) 1¼ cups warm water (280 grams) 1½ teaspoons honey (12 grams) ¼-⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration) Instructions Dissolve the honey into the warm water then stir in the starter until combined. In a separate bowl, mix together the flour, butter, sugar, and salt. Add in the liquids and stir until all the flour is hydrated. Cover the bowl and let rest at room temp for 30 mins. After resting, knead the dough for about 6 mins using the dough hook attachment in a stand mixer or by hand. The dough should be smooth and tacky. Place in a covered bowl and let rise overnight, until almost doubled in size (about 8-12 hours). Once risen, gently turn onto a lightly floured surface and let rest for about 8 mins. Prepare a buttered 9” by 5” loaf pan. Gently pull the dough into a rectangular shape, roll the rectangle into a log then tuck both ends of the log underneath. Clean the surface of excess flour. Make the top surface of the log as smooth as possible by pulling excess dough toward the underside of the log using hands and bench scraper. Once shaped, the log can be placed in the 9”x5” loaf pan. Cover and let rise until puffy (about 3 hours). Preheat the oven to 500°F. When bread goes in, lower the oven temperature to 375°F and bake for about 35-40 mins or until the top of the bread is browned. Let the loaf rest in the pan for about 15 mins before removing and let the loaf cool completely before slicing. Notes: *We highly recommend using the mass to measure ingredients as this is most accurate when baking* *100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour* *Sourdough starter is active and ready to use when a small amount floats in water*

Try it with meats, veggies, tempeh, tofu & more. A great way to use extra strong Kombucha! Ingredients: Kombucha- the stronger the better! Oil of your choice- high smoke point oils are best Garlic- minced fresh or powder Onion- minced fresh or powder Salt- not too much, it can cause meat to dry out (more can be added during cooking) Black pepper Chile flakes Instructions: Use 1 part Kombucha to 3 parts oil. All other ingredients are to taste. You’ll need ½ cup marinade per pound of meat or veg. Optional additions: Smoked Salt or Liquid Smoke Lemon or Other Citrus Juice Dried or Fresh Herbs- Oregano, Basil, Rosemary, Thyme, Sage, Bay Leaf Paprika Celery Seed Turmeric- adds color as well as anti-inflammatory properties Worcestershire Ginger Marination times: Veggies 15 to 30 minutes Seafood 15 minutes to 1 hour (not too long, it can become mushy). Poultry 30 minutes to 1 hour Other meats 30 minutes to overnight Tips: Always marinate in the refrigerator. Don’t reuse marinade if used with meat. Don’t marinate in a metal container.

Ingredients

Ingredients 2 tablespoons vegetable oil 1 1/2 tablespoons molasses 1 1/2 tablespoons honey 1 large egg 1 cup sourdough starter, fed and active, any variety is fine 1/3 cup water 2 1/4 cups unbleached all-purpose flour 3/4 cup white rye flour 1 1/2 teaspoons table salt or 2 teaspoons kosher salt 2 tablespoons caraway seeds 1 1/2 teaspoons active dry yeast or instant yeast 4 teaspoons King Arthur Whole-Grain Bread Improver Instructions To make the starter: Combine the milk, yeast, and flour. The mixture will be thick. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally. The mixture will thin out slightly. To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine. Program for basic or white bread, and press start. Check the dough about 10 minutes before the end of the final kneading cycle; it should be soft and smooth. Adjust the consistency with additional flour or water, as needed. When the machine completes its cycle, remove the baked bread, and cool it on a rack. Store bread in a plastic bag for 3 days on the counter; or freeze for up to 3 months.

Ingredients 1 tablespoon instant yeast 1 3/4 cups lukewarm milk 2 cups sourdough starter, fed or unfed, any variety is fine 1/4 cup packed dark brown sugar 2 teaspoons salt 1/2 teaspoon ground cardamom 1 tablespoon caraway seeds 1 teaspoon whole anise seeds 1 cup white rye flour 1 cup whole wheat flour 3 1/2 to 4 cups unbleached all-purpose flour Instructions Combine the yeast, milk, sourdough starter, sugar, salt, cardamom, and seeds. Stir in the rye flour and beat until the batter is smooth. Add the whole wheat flour, then the unbleached all-purpose flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter. Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter. The dough should be a little tacky, but not sticky. Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2to 2 hours. Gently deflate the dough and place it on a lightly floured counter. Shape as desired; you can make one huge loaf, three normal loaves, four mini loaves, or about 24 rolls. Cover the loaves and let them rise for about 45 to 60 minutes, or until they're puffy. Preheat the oven to 400°F. Bake the bread for about 25 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom. Remove from the oven, and cool on a rack. Store, well-wrapped, for 3 days on the counter. Freeze for up to 3 months.

Ingredients 1 1/2 teaspoons instant yeast 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 2 1/2 cups unbleached, all-purpose flour 2 cups "fed" sourdough starter (active and bubbly, any variety is fine) 1/2 cup lukewarm water  Instructions Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk. Lightly grease a 9" x 5" loaf pan. On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan. Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Sponge Ingredients 1 1/3 cups active (fed) sourdough starter, any variety is fine 1 cup room temperature black coffee or potato water (water in which potatoes have been boiled) 2 cups pumpernickel flour 1/2 cup chopped onion Dough Ingredients 2 tablespoons vegetable oil 2 teaspoons salt 1/4 cup molasses 4 cups unbleached all-purpose flour Instructions To make the sponge: Measure the starter into a bowl. Add the coffee or potato water, pumpernickel, and onion. Stir together, cover, and let bubble away at room temperature overnight. To make the dough: The next day, stir the oil, salt and molasses into the sponge. Stir in the flour 1 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead, adding only enough additional flour to keep it from sticking to your hands. There are a number of ways to shape this dough. Make one large round loaf, which you'll place on a pumpernickel-sprinkled baking sheet. Or make two smaller versions of the same thing. Or place the entire amount of dough into a large (10" x 5") loaf pan. Or divide it in half, and use two smaller (8 1/2" x 4 1/2") loaf pans. Cover the loaves with a piece of lightly greased plastic wrap. Let them rise in a draft-free spot. You can predict the amount of rise somewhat by the temperature of the space where they're rising: at 55°F to 60°F, they'll probably take 3 to 5 hours to rise; at 65°F to 70°F, 2 to 4 hours. A short time before the loaves have doubled in size, place them in a preheated 350°F oven; they'll continue to rise during the first 15 minutes of baking. Bake two smaller loaves for about 35 minutes; one large loaf will bake for about 45 minutes. The loaves are done when the centers measure 200°F when measured with an instant-read thermometer. Remove from the oven and put on a rack to cool before slicing. Yield: 1 or 2 loaves, 24 servings.