The Easiest Non-Sourdough Bread Recipe

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While I absolutely love sourdough and the process of slow and intentional baking, I greatly dislike the waste of discarding and feeding. To combat this waste, I found clever recipes for sourdough discard that allowed me to make a myriad of baked goods in the most sustainable manner possible. The caveat was that I was baking everyday. For those of you who are like me and just need a simple bake-the-day-before bread, look no further. 

Ingredients:

3 cups of organic flour.
2 tsp. of salt.
1 tsp. of yeast.
Herbs of your choice (optional).
1-2/3 cup of warm water.

Instructions:

Mix all dry ingredients together. You can omit the herbs or add a heaping pinch-full. I oscillate between rosemary and sage. Once well mixed, add the 1 and 2/3 cups of hot water. Mix well until the consistency is thick and sticky. If it’s too watery or sticky, more flour can be added. Cover tightly with a beeswax wrap or aluminum foil and leave out on the counter for approximately 18-24 hrs. This will give the yeast time to rise and for the dough to get bubbly.

Once risen, pre-heat the oven to 450 degrees and place the dutch oven inside to slowly heat up. While the oven is warming, remove the dough from the bowl and flour well so that it doesn’t stick to the dutch oven while baking. When the oven reaches the desired temperature, place the well-floured dough inside the dutch oven, mark an “x” with a knife on the top of the dough, and cover with the lid. Bake for 30 minutes. When the timer dings, remove the lid and bake for an additional 15 minutes. Remove from the oven and let cool.

Enjoy the warm bread with organic butter and wildflower honey.

Shop my top essential tools:

Ballerina Farm Bread Lame
Le Creuset Dutch Oven
Find more favorites here. 

Making the Pirouette Smoothie with Ballerina Farm

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I had the immense pleasure of participating in the launch of Ballerina Farm’s new Pirouette smoothie recipe. A group of us girls met up at the Ballerina Farm store for a get-together and how-to demonstration. I’ve never made a smoothie with such unexpected ingredients and the addition of ginger and olive oil was utterly delightful. I am looking forward to making this smoothie again at home. Thank you for having me, Ballerina Farm! 

Pirouette Cherry-Ginger Smoothie:

1/4 C. Whole Milk

1/2 Scoop of Vanilla Bean Farmer Protein

1/2 Pitted Medjool Date

1/4 Small Steamed Beet

1/4 C. Frozen Strawberries

1 C. Frozen Cherries

1/4 Inch Fresh Ginger, Peeled

1-1/2 tsp. Lemon Juice, Freshly Squeezed

1/4 tsp. Kosher Salt

1 tsp. Extra Virgin Olive Oil

1/2 tsp. Beet Powder (optional)

Vanilla Bean Protein Yogurt:

1 Cup Whole Milk Plain Yogurt

1 Scoop of Vanilla Bean Farmer Protein

Pinch Kosher Salt

Directions:

To a high-powered blender, add the milk, protein powder, date, steamed beet, strawberries, cherries, ginger, lemon juice, and salt. Starting on low speed and slowly increasing to high, blend until completely smooth. Set aside. Measure the olive oil and set aside separately. In a small bowl, whisk together the yogurt, protein powder, and salt. To assemble, add the beet powder (if using) to a large glass or a Weck jar. Twirl the glass to let the beet powder stick around the sides of the glass. You can either leave the remaining beet powder in the glass, or toss whatever doesn’t stick to the sides.

Add a heaping ½ cup of the cherry ginger smoothie to the bottom of the glass. Drizzle half of the olive oil around the edges, then top with half of the yogurt mixture. Add another ½ cup of the smoothie, drizzle the remaining olive oil around the edges, and top with the last of the yogurt. Add the remaining smoothie and enjoy.