Hearth and Harvest Bakery

Category: Intuitive Baking

Sensory-based methods, flexible guides, and recipes that trust your instincts over timers.

  • No-Waste Sourdough Starter

    This method creates a strong, reliable starter without the waste of daily discard. It’s designed for home bakers who want to build something steady and intuitive—using what they have, trusting what they see, and feeding only what they’ll use.

    No-Waste Sourdough Starter
    Print

    No-Waste Sourdough Starter

    Recipe by Jessica W.
    0.0 from 0 votes
    Servings

    1

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Calories

    N/A

    kcal

    A gentle, adaptive method for building a sourdough starter without discards—just flour, water, and daily care.

    Ingredients

    • 2 Tbs 2 Flour

    • 2 Tbs 2 Water

    Directions

    • Day 1
      Mix 2 tablespoons flour with 2 tablespoons water in your jar. Stir well. Cover with breathable cloth. Leave at room temperature.
    • Days 2–7
      Feed once a day:
      – Add 2 tablespoons flour + 2 tablespoons water
      – Stir gently
      – Cover again
      You’ll start to see bubbles, a rise, and a sour smell by day 3 or 4. Keep feeding daily to build strength. No discard—just consistent care.
    • After Day 7
      Once your starter reliably rises and smells pleasantly sour, it’s ready to use. You can bake with it or store it in the fridge between uses.
    • To store:
      Keep in the fridge with breathable cover
      Feed once a week or every other week to keep it active
      When you’re ready to bake, take it out the day before and give it a fresh feeding

    Notes

    • All-purpose flour works beautifully and is more versatile than whole grain
    • If your kitchen is cold, fermentation may slow—wrap the jar in a towel or place near a warm spot.
    • If it smells off (rotten, cheesy, or sharp), compost and restart.
    • You don’t need to grind your own flour or buy anything fancy—this method meets you where you are.
    • Tap water is fine if it’s been left out for a few hours—this lets any chlorine evaporate naturally.

  • Three-Salt Sourdough Bread

    A reliable everyday loaf with a balanced blend of salts and smooth texture.

    Three-Salt Sourdough Bread
    Print

    Three-Salt Sourdough Bread

    Recipe by Jessica W.
    0.0 from 0 votes
    Servings

    8

    servings
    Prep time

    1

    hour 
    Cooking time

    40

    minutes
    Calories

    N/A

    kcal

    Ingredients

    • 1/2 Cup 1/2 Inactive sourdough starter

    • 1 1/2 Cups 1 1/2 Water

    • 1 Tbs 1 Honey

    • 1 Tbs 1 Sugar

    • 3 1/2 Cups 3 1/2 Flour

    • 1/2 tsp 1/2 Iodized Salt

    • 1/2 tsp 1/2 Pink Himalayan Salt

    • 1/2 tsp 1/2 Celtic Sea Salt

    Directions

    • Place the inactive starter in a large mixing bowl. Add the water and stir until fully combined. Let it sit briefly.
    • Stir in the honey and sugar to help feed the natural yeasts. Do not add salt yet.
    • Gradually mix in flour until the dough forms a shaggy, sticky mass. It doesn’t need to be fully smooth at this point.
    • Grind the iodized salt, pink Himalayan salt, and Celtic Sea salt together. Sprinkle the blend into the dough and mix until evenly distributed.
    • After a 30-minute rest, complete your first 3–5 minute knead and roll session. Repeat this rest-and-knead routine four times, every 30 minutes.
    • Let the dough ferment at room temperature until doubled in size. This may take around 8 hours. Look for visible air bubbles, gentle jiggle, and good lift.
    • Shape the dough into a round boule. Let it rest at room temperature for about 30 minutes to relax the gluten.
    • Place shaped dough into the fridge to ferment overnight. This helps deepen flavor and develop texture.
    • Preheat oven to 450°F. Bake in a Dutch oven: 25 minutes with the lid on, then reduce heat to 425°F and bake an additional 20 minutes uncovered. Let the loaf cool completely before slicing.

    Notes

    • This dough is shaped by time as much as touch. While the active prep takes about an hour, the full process unfolds slowly—around 8 hours of room-temperature fermentation, followed by an overnight cold proof. Expect about 21 hours from start to bake.
    • The salt blend is intentional: iodized for structure, Himalayan for mineral depth, Celtic for moisture and softness. Grinding them together ensures even distribution and a layered flavor.
    • Trust the dough’s feel more than the clock. It should rise gently, jiggle slightly, and smell alive. If it feels light and pillowy by the third knead, you’re on the right path.
      Let the loaf cool completely before slicing. It’s worth the wait.