Recipes for some of our products

Recipes and How to Feed Your Starter

Fairytale Purée

  1. Preheat oven to 400 degrees.
  2. Using a large sharp knife - cut pumpkin in half beginning from the top down one side of the pumpkin.
  3. Scoop out the innards, saving  the pumpkin seeds for roasting or planting later. Set pumpkin halves cut-side down on a large sheet tray (with sides) - use parchment paper for easier cleanup.  
  4. Roast for about an hour, checking every twenty minutes. (Cooking time will vary depending on the size of the pumpkin and efficiency of your oven.)
  5. When the pumpkin has darkened and deflated a little, check to see if a fork easily goes through the pumpkin. 
  6. Remove from oven and let cool for at least an hour.
  7. Peel the skin off of the pumpkin halves and discard. 
  8. Transfer pumpkin to food processor and purée until smooth - stir between pulsing. 
  9. Transfer purée to a cheesecloth set in a bowl and let drain for two hours - excess water will depend on how long the pumpkin has been cured. 
  10. Use immediately, refrigerate for a week or freeze for up to six months.

How to feed your starter

Learning how to feed a sourdough starter takes a bit of practice. The more you work with your starter, the better you’ll understand how to feed it. 

It is helpful regularly take notes on how you feed your starter to better understand what worked and what did not work - whether you are super detailed (temperature of water and room, etc.) or simply recording the feeding and waiting times.  Both options will help you determine what works best for your own sourdough starter.

If you plan to bake often, you should feed your starter daily. We feed our starter almost twice each day, but that’s typically unnecessary at home. If you are not going to use it right away – put the date on it and keep in the fridge. Discard some and feed once a week. Ideally, you want to have the starter less than the 1:1 ratio of flour and water (which then becomes your new batch of starter).

If you have been discarding and feeding your starter that has been on the counter, maintain about 65g for making a loaf of bread and having some for next use after feeding.

For example, if you have 30g of starter – discard 10g and feed 30g water and flour each. This will give you 80g of starter – enough for a loaf of bread (60g) and remaining to feed for future use (30g).

When your starter is ready to use, it should have enough gas to allow it to float in water. Using wet fingers, pinch off a small piece of starter and drop it into a glass of water. If it floats it is ready and if it sinks it needs more time. 

One of my favourite sourdough bakers has a great deal of info on starting a feeding a starter - check it out here.