Blue Roan Ranch Bakery

I am excited to announce that I received county approval for our new location today! 🤩

Introducing Blue Roan Ranch Bakery! Stay tuned for the grand re-opening details. First in the queue... sourdough boules!

Looking for ways to use your sourdough discard? The video I posted yesterday included a glimpse of a simple scallion pancake you can make with your discard. I didn’t have scallions so I tried it with fresh rosemary this evening. Delicious!! Reminds me of focaccia and so simple to make.

Here’s a detailed video walk through:
https://youtu.be/vVx2oFFptG0

Sourdough Starter - 2 week wrap-up

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

It's been two weeks since we made our sourdough starters - I hope you've had much success. If you're struggling, please don't fret. Sometimes, depending on your flour, things take a little longer to get going.

Hopefully most everyone has an active starter after two weeks. If you want to keep it ready for baking, I recommend keeping it at room temperature and continuing to feed it twice a day.

Yesterday I shared a good first sourdough bread recipe that doesn't require a dutch oven. Today I'm going to share this fantastic video that a neighbor shared with me on Next-door. This is nearly identical to the process I follow when I bake my loaves in a dutch oven. It includes a sourdough bread formula and has a lot of great advice for maintaining a starter.

15 Mistakes Most Beginner Sourdough Bakers Make Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is) Click the link below and download my...

Sourdough Starter - Day 14

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

You did it!! You developed a starter for two weeks that is ready to bake bread (as long as you've been seeing a predictable pattern of rising after feeding). Congratulations!!

Here is a good first recipe to try. It takes roughly six hours from the time you start mixing up dough until you bake, so you'll need to plan ahead and feed your starter first thing in the morning for an afternoon/evening bake. Don't worry, much of those six hours are periods of time when you are letting your dough rest.

In order to generate enough starter for this recipe (454g, which is approximately 2 cups), you can increase the amount you are feeding starting the day before. Here's a suggested plan:

Day before making bread:
AM feeding as usual: 30g starter, 30g water, 30g flour
PM feeding: 50g starter, 50g water, 50g flour
Note: for the PM feeding, you may need a larger container with enough room for the starter to double overnight.

Day of bake:
AM: In a separate container - mix 100g starter, 200g water, 200g flour. Cover and wait until this starter has peaked (varies depending on temperature and your starter, my starter is peaking around 4-6 hours).

Don't forget to feed your remaining starter in the original container to keep it going.

After the large batch of starter has peaked, or is "ripe", proceed with the recipe:
https://www.kingarthurflour.com/recipes/naturally-leavened-sourdough-bread-recipe

Let me know if you have any questions and good luck! Please share photos of your freshly baked sourdough bread.

Naturally Leavened Sourdough Bread A richly flavored sourdough loaf made without commercial yeast.

Sourdough Starter - Day 13

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

Continue feeding every 12 hours using a 1:1:1 ratio of starter:water:flour if you aren't planning to bake.

Or, if you want to bake with it in the next 12 hours, you can feed using a 1:2:2 or greater ratio in order to make as much as you need.

If your starter is showing a predictable pattern of rising after each feeding then you are probably ready to make bread. Keep feeding every 12 hours.

Tomorrow I will share a recipe for bread!

Sourdough Starter - Day 12

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

Continue feeding every 12 hours using a 1:1:1 ratio of starter:water:flour if you aren't planning to bake.

For example:
Save 30g of starter, add 30g water, and 30g flour (50/50 mix of whole wheat and all purpose flour is what I'm feeding).

Or, if you want to bake with it use a 1:2:2 or greater ratio.

For example:
Save 50g of starter, add 100g water, and 100g flour. In 12 hours you'll have 200g to use in a recipe and leftover to feed.

I made pretzels with my discard yesterday. They were delicious - the recipe was shared a couple days ago, I definitely recommend it.

If your starter is showing a predictable pattern of rising after each feeding then you are probably ready to make bread. Keep feeding every 12 hours for the next couple days. You’re almost there!

Sourdough Starter - Day 11

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

Continue feeding every 12 hours using a 1:1:1 ratio of starter:water:flour if you aren't planning to bake.

For example:
Save 30g of starter, add 30g water, and 30g flour (50/50 mix of whole wheat and all purpose flour is what I'm feeding).

Or, if you want to bake with it use a 1:2:2 or greater ratio.

For example:
Save 50g of starter, add 100g water, and 100g flour. In 12 hours you'll have 200g to use in a recipe and leftover to feed.

A few more days and we can make bread! Woo hoo! 🥖 What have you been making in the meantime? I've used it for pancakes and crackers and today we're mixing up a batch of dough for pretzels.

Sourdough Starter - Day 10

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

We are feeding our starters every 12 hours using small quantities to conserve flour and minimize waste. If you are planning to bake with your discard the following day, feed enough so that you have the correct amount of discard while still leaving yourself with a small amount to feed.

This is my feeding schedule for today:
AM - Save 20g starter and feed 20g water and 20g flour.
PM - Save 50g starter and feed 100g water and 100g flour.

I am feeding more in the evening so that I have enough starter to try this pretzel recipe: https://www.foodiewithfamily.com/best-sourdough-soft-pretzels-recipe/

Sourdough Starter - Day 9

If you’re just starting, check out the pinned post at the top of the page for Day 1 instructions.

You should be feeding your starter every 12 hours. Sample instructions:

Discard all but 30g of starter. Feed the remaining 30g of starter with 30g water and 30g flour.

Remember to feed at least a 1:1:1 ratio of starter:water:flour. If you want to feed more so that you have extra discard for baking you can feed 1:2:2, 1:3:3, etc. Always feed equal amounts of water and flour for a 100% hydration starter. And always feed at least as much water and flour as you have starter to ensure that you are providing your starter with enough food for 12 hours.

Here's a video showing the consistency of my starter 12 hours after feeding a 1:2:2 ratio of starter:water:flour