Sourdough is so versatile and great fun with the kiddos.

If you got the starter from us it has been going for over 80 years!

We either keep ours in the fridge and feed it once a week just to keep it alive OR keep it on the counter and feed it twice a day to get it active and ready to bake. Getting it active for us takes about 24 hours.

A feeding is giving it equal amounts of flour and warm water (1/3 starter, 1/3 warm water, 1/3 flour) then stir.

If our house is chilly after feeding we pop it in a warm (but not direct sun) spot outside or keep it next to the oven or stove to take advantage of that warmth to speed up the fermentation process.

We keep ours in a wide mouth jar with this top – don’t tighten down the lid if you use a ball jar or the gasses from fermentation can break the glass! This label (that dissolves easily when wet) label is fantastic for keeping track of your starter (and for all leftovers!)

Below are a few of our favorite recipes. We would love to hear yours too!

Focaccia

Bagels

Worlds Best Dinner Rolls ( yes really)

Nann

French Loaf

Pita – My kids love this and call it magic bread

Cinnamon Rolls

Sandwich bread

Classic sourdough round loaf

Pizza Dough