Homemade Holiday Guide
This year I put together a bundle of homemade kitchen staples to share with friends and family. Sourdough starter, vanilla extract, granola, fresh bread, and Greek yogurt are simple, comforting, and easy to keep going long after the holidays are over.
This page has the recipes and step by step instructions for everything in your bundle, plus a few of my favorite ways to use sourdough. Everything here is easy to follow and meant to help you recreate these staples in your own kitchen.
A Note on Food Security
Food prices keep going up and a lot of families are feeling it. Sharing homemade staples is one small way I want to try to make things a little easier. If you ever need sourdough starter or Greek yogurt starter, you can request some through the form below. You can do it with your name or anonymously. I am always glad to share it for free.
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Let's Get Started...
If you received dehydrated sourdough starter, here is how to bring it back to life.
What You Need
• 5g dehydrated sourdough starter
• Warm water
• Unbleached all purpose flour
• A clean jar
Day One
- Add 5g dried starter to a jar.
- Add 20g warm water and stir until softened.
- Add 20g flour.
- Stir, cover loosely, and let it rest at room temperature for 24 hours.
Day Two
- Add 30g warm water and 30g flour.
- Stir, cover, and rest for another 24 hours.
Day Three
- Discard half the mixture.
- Add 50g warm water and 50g flour.
- Rest until bubbly and doubled in size.
Your starter is now active. Continue daily feedings at a 1 to 1 to 1 ratio of starter, flour, and water. Once it rises consistently, it is ready to bake with.
my favorite
Recipes
Simple Sourdough Bread
Adapted from the Pantry Mama Simple Sourdough Bread recipe
I follow the original recipe but divide the dough into two smaller loaves and open bake them instead of using a Dutch oven.
Ingredients
• 50g active starter
• 350g warm water
• 500g bread flour
• 10g salt
Instructions
Mix starter, water, flour, and salt. Rest for 30 minutes.
Do three to four rounds of stretch and folds over the next hour and a half.
Cover and let the dough rise until puffy and nearly doubled.
Divide the dough into two equal pieces.
Shape into two round or oval loaves.
Refrigerate overnight to proof.
Bake at 450°F. Place a baking steel or stone in the oven to preheat. Line a sheet pan with parchment and place both loaves on it. Score each loaf. Place a baking dish with hot water on the bottom rack for steam.
Bake 20 minutes with steam. Remove the water dish. Bake another 20 to 25 minutes until golden.
Original full recipe: Pantry Mama Simple Sourdough Bread.
Sourdough Discard Crackers
Adapted from Little Spoon Farm
These crackers use a batter, not a rolled dough, which makes them simple and perfectly crisp every time.
Ingredients
• 200g sourdough discard
• 2 tbsp melted butter
• ¼ tsp salt (mixed into the batter)
• ¼ tsp salt (sprinkled on top before baking)
• 2 tsp dried herbs
(rosemary, Italian herbs, garlic powder, everything bagel, or any blend you like)
Instructions
Preheat your oven to 325°F. Line a large sheet pan with parchment paper.
In a bowl, mix the sourdough discard, melted butter, ¼ tsp salt, and 2 tsp dried herbs. The mixture will be runny, similar to pancake batter.
Pour the batter onto the parchment lined sheet pan. Use a pastry brush or the back of a spoon to spread it into a thin, even layer.
Sprinkle the remaining ¼ tsp salt evenly across the top.
Bake for 10 minutes. Remove from the oven and score into squares with a knife or pizza cutter if you prefer clean edges.
Return to the oven and bake for another 20 to 25 minutes until golden and crisp.
Let cool completely, then break apart. Store in an airtight container.
Greek Yogurt
If you received homemade yogurt, you can use a few spoonfuls to make your next batch.
What You Need
• 2 tbsp yogurt from your jar
• 1 quart whole milk
• A jar or container
• A warm place to incubate
Instructions
Heat the milk to 180°F, then cool it to 110°F.
Whisk in 2 tbsp yogurt.
Pour into a clean jar.
Incubate at 105 to 115°F for 8 to 12 hours.
Chill fully before serving.
Save 2 tbsp to start your next batch.
You can also skip all of this and use a yogurt maker. It does all the temping and timing.
Vanilla Extract
Vanilla extract is simple to maintain and lasts a long time.
How to Use It
Shake the bottle when you remember. Use as you would any store bought extract.
How to Refresh It
When your bottle gets low or the flavor changes, top it off with vodka. Make sure the beans stay fully covered. Let it sit for two to four weeks before using again. You can repeat this until the beans lose their strength.
