From Start(er) to Finish

start finish bread
Katherine Daniel

You Have to Start Somewhere

Two ingredients. What could go wrong?

So many things. I found a simple recipe with two ingredients. Let me check for a third time...1 cup whole wheat flour, 1/2 cup water (non chlorinated). Yep, that’s it. Instant win. When the Coronavirus pandemic became a reality, our grocery stores were decimated.

Every bag of flour has vanished from the shelves. My mountain town has little to offer by way of variety or healthful options for the  conscientious baker. But wait, the ONLY bag of whole grain stoned milled wheat flour sits on the bottom shelf,  overpriced and abandoned, begging for a home. I will save you! And so our journey begins...

If at First You Don’t Succeed, Feed Feed Again.

My starter began with 1 cup whole wheat flour and half a cup of non-chlorinated spring water. It was simply too dough-like, but I waited 24hrs and adjusted. Day 2, I discarded half and fed with 1 cup flour and equal part water. Day 3 it appeared to be thriving. At this point, I was discarding and feeding every12 hrs. It never again looked as vivacious as day 3, but the smell was a fruity, acidic perfection so not all was lost. By the 6th day it looked healthy; I decided to move forward with making bread.

starter day 1    Starter Day 2     Starter Day 3

Starter Day 4  Starter Day 5   Starter Day 6



Evening of Day 1:

  • 200 grams (7 oz. ) water
  • 120g (4 oz. ) sourdough starter
  • 236 grams (8 1/3 oz) whole wheat flour

Morning of Day 2:

  • 274 grams (9 2/3 oz.) water
  • 85 grams (3 oz.) rye flour
  • 250 grams (8 3/4 oz) white bread flour
  • 170 grams (6 oz.) spelt flour - I used whole-wheat
  • 13 grams salt



Evening of Day 1:

Mix all ingredients together
Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.


Morning of Day 2:

Add day 2 to day 1 ingredients
Knead, place in plastic covered bowl and refrigerate for 24 hours.

dough resting

Morning of Day 3:

Form a boule (round loaf) and ferment (let sit out on counter) about 5 hours .
Bake at 485F for 40-45 minutes OR 450F for 45 if bakeware cannot go above 400-450

Forming a Boule

Boule Formed


Sourdough boule






Rye Chocolate Chip and Natural Peanut Butter Cookies 

                            Modified by Katherine Daniel

Yields 25-30 cookies


  • .75 pounds Unsalted Butter (3 sticks)
  • 5 ounces Natural Peanut butter of choice
  • 3 ounces Granulated Sugar
  • 2 lbs Brown Sugar
  • 3 Free Range Brown Eggs
  • 3 Teaspoons Vanilla Extract
  • 1.75 lbs Rye Flour
  • 12 grams Baking Soda
  • 10 grams Sea Salt, Fine
  • 1.25 lbs Chocolate of Choice



  1. Preheat oven to 350 degrees F
  2. Cream together the butter, peanut butter, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
  3. Add to batter along with salt. Stir in flour, chocolates.
  4. Scoop round tablespoon of dough, roll into a ball then flatten slightly into a patty. Dough will essentially maintain whatever shape you place onto baking sheet.
  5. Bake for 8 minutes until edges are nicely browned.





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