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How to use Bakerdale Dehydrated Organic Sourdough Starter

Aron Knopfler — Mon, 28 Oct 2024 13:22:00 -0400

Making sourdough bread is a rewarding experience. There is no added yeast in a true sourdough bread. Despite the lengthy process of sourdough baking, when compared to yeast raised bread baking, the overall working time is not much. The two most important elements are time and patience. The starter and the dough have a mind of their own. They may decide to rise slower or faster than you anticipated. Especially so for beginners. You have to be able to facture this in your schedule or they will do it for you!

Day 1

Place the content of the dehydrated starter packet in a small mixing bowl or dish

Add 10 grams of flour (about 1 tablespoon), and 10 ml (1 tablespoon) of lukewarm water.

Stir with a spoon or spatula until well combined. If it feels dry, add a teaspoon of water at at time and blend in, until you achieve the right consistency. Somewhat like a thick pancake batter.

Place in a glass cup or jar. Cover with plastic wrap. Poke a small hole in the plastic so the starter can breathe. Let the starter sit for about 24 hours.

Day 2

Feed your starter with about 15 grams of flour and 15 ml of water (About 1 ½ tablespoon each). Mix well. Let it rest for about 24 hours.

Day 3

By now, you should be able to see air bubbles in the starter and it may had started to rise. Give your starter another feeding of about 30 grams (about 1 ounce) of flour and 30 ml of water (about 1 fluid ounce).

Day 4

Your starter should be visibly active. Keep feeding it equal amounts of flour and water each time it doubles in volume. The amount to add is that after the feeding the weight of the starter doubles of what it was before the feeding. If you end up with more than you need, discard some or use in other recipes. Day 4 before feeding. The starter is active. It has more than doubled in volume since the last feeding.

Day 4 after feeding

A fully developed starter. It is bubly and active.

Your starter is ready to use when it doubles in volume in about 4 hours at room temperature. Use your starter in your dough when it has risen well but before it collapses. If it has already collapsed, give it another feeding and wait for it to rise again.

If the starter is too liquidly, it may not rise in volume even if active. The air bubbles may float to the top and fizzle out into the environment. If your starter does not rise by day 4, increase slightly the ratio of flour to water when feeding. The thicker consistency will “support” the rise.

TIPS

If you are new to baking sourdough bread, you should learn about the process before you begin. You may want to see the blog "our favorite cookbooks."

Your starter is a living organism. It must be fed regularly while active to keep it alive. The 2 most important factors are time and temperature. The active stage will take longer when cold and faster when warm.

The climate of your area and your kitchen should be taken into consideration. This will differ depending on the season. You always want to use your starter when it is high in volume but before it collapses. To meet your available baking schedule, slow the rising by using cold water and/or letting it rise part of the time in the cooler, or hasten the process by using warm water and letting it rise in a warm area. With time and experience, you will intuitively know how to proceed.

If you plan to bake regularly, save a little starter for future use. The starter can be kept alive forever if it is fed daily on a regular schedule.

If you need more starter sooner, you can feed it twice daily. You should still wait for it to double in volume before feeding. Use warm water to speed up the process, and/or let it sit in a warm place.

You can keep your starter in the refrigerator between baking days for about 1 week without daily feedings. The starter will become dormant allowing it to survive. Give it at least one feeding before using it again. It should double in volume between 4 to 8 hours. If it takes longer, or if it does not double in volume, a second feeding is required before using.

You can store your starter in the freezer for longer periods. Before using again, defrost, and feed once. If it takes a long time to double in volume, a second feeding is required.

The Easiest Sourdough Bread Ever

Thu, 21 Nov 2024 14:20:00 -0500

A perfect sourdough bread can be complex. There are numerous conflicting, must do methods how to scale, mix, rest, stretch, and shape the dough. There are different opinions when to add the salt. How to knead. How not to knead. Etc. etc.

Then there are the specialized tools, utensils, and skills. The shaped dough should be proofed in a banneton lined basket. After proofing, it should be flipped over onto a baker's peel. It should be loaded into the oven by skillfully sliding the bread off the peel. The bread should be baked directly on an oven stone. There should be steam in the oven for the first part of the baking. The list goes on.

All these can be confusing and may intimidate a person new to sourdough baking. The good news is that sourdough is not all or nothing. You can make a good decent sourdough bread on your first try. You do not need any special utensils in the beginning. you can always buy them later.

We do recommend a small digital scale. if you want accuracy and consistency, you should weigh all your dry ingredients. Measuring by cups will not give you the exact amounts you want for successful baking.

A true sourdough has no added yeast. Some studies show that they are easier to digest, and that sourdough bread acts as a probiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These are important for maintaining a healthy digestive system. You do not need a complex method, equipment, or utensils to enjoy these benefits.

Recipe:

300 grams bread flour.
200 grams water.
100 grams active sourdough starter.
7 grams salt.

Place all ingredients in a non-reactive bowl like glass or stainless steel. Mix together with your hands or a large spatula until there is no visible flour. I like to use a large wooden spoon. The dough will be ropy.

Flip the dough on a lightly floured countertop or on a wooden board.

Knead the dough by hand until it is smooth. This is a small recipe. It should not require too much strength for hand kneading. You can also use a dough mixing machine.

Lightly oil a bowl. You can use the one you mixed the dough in. Place your dough in the oiled bowl. Cover with a towel or plastic. Let the dough rest for one hour, or until doubled in volume. This is called the first rise.

Dough after first rise

Deflate the dough. Form into a tight ball. Return to the bowl. Cover with a towel or plastic wrap.

The dough returned to the bowl after deflating and formed into a tight ball.

Let it rest for about 4 hours or overnight in the refrigerator. Dough should again double in volume. This is the second rise.

To shape the loaf:

Click here to see our video of how to shape a loaf of bread.

https://www.bakerdale.com/post/how-to-shape-a-loaf-of-bread

Turn the dough over onto a lightly floured board, counter, or table.

Flatten the dough with your hands.

Fold one sides in just a little bit.

Then the other side...

Fold over the top of the dough.

continue rolling the dough downward as you would a jelly roll cake.

Pinch the end to the "roll." Place in a lightly oiled or buttered loaf pan, seam side down. The seam should be in the center of the bottom.

Let the loaf relax for about 15 minutes. Using a sharp thin knife, down the center of the dough, about 1/4 inch deep. Do this slowly. You may want to wet the knife in order to avoid it sticking and dragging the dough.

Cover the dough with a towel or plastic wrap. Let the loaf proof for several hours, until dough had doubled in volume. Wash the top of the loaf with water, using a pastry brush. Be gentle. You do not want to deflate the dough.

Preheat your oven to 450 F. Place the loaf on the middle shelf. Bake for about 40 minutes until the bottom has a nice golden color.

Carefully remove from oven using dry oven mittens or towels.

Remove the bread from the mold while it is still warm. Leaving the bread to cool in the mold will make the bottom become soggy.

Let it cool on a wire rack so the bottom cools properly and does not become soggy. If you do not have a wire rack, just let cool on a wooden board or countertop.

Let it cool before slicing. Enjoy!

Bakerdale White bread and Whole Wheat Bread Mix Instructions

Aron Knopfler — Thu, 21 Nov 2024 14:28:00 -0500

You can mix your bread by dough mixing machine, food processor, by hand, or bread machine.

Using a Dough Mixer:

Use hook attachment. Place contents of 1 pack in bowl. Add 6 oz of warm water. Mix on low speed for 1 minute, then on medium speed for 6 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instructions below.

Food Processor:

Add contents of 1 pack to bowl add 6 oz of warm water. Pulse several times until sandy. Mix on low speed for 1 to 2 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instructions below.

By Hand:

Place contents of 1 pack in bowl with 6 oz warm water. Mix by hand or large spoon until combined. If dough is dry, add a teaspoon of water at a time. Turn out on lightly floured counter and knead by hand for about 10 minutes until dough is smooth and elastic. Continue as for dough mixer. Follow makeup instructions below.

Bread Machine:

Follow manufacturer instructions.

Save the time and hassle of scaling ingredients by using Bakerdale White Bread Mix. All you add is water!

MAKEUP:

Form dough into a ball and place in a lightly greased bowl.
Cover. Let rest for about 1 hour.

Shape into a loaf and place in a lightly greased loaf pan.
Cover. Let rise until double in volume. (About 1 hour depending on kitchen temperature and humidity).

Bake for 25 minutes at 380 F until golden on the bottom.
Let cool 10 minutes in pan.
Remove and cool on wire rack.

Bakerdale Challah Bread and Roll Mix Instructions

Aron Knopfler — Tue, 04 Mar 2025 18:11:00 -0500

Related Products

Challah Bread and Roll Mix

28.00 USD

Food processor

Use hook attachment. Place contents of 1 pack in bowl. Add 1 egg and 5 oz warm water. Mix on low speed for 1 minute, then on medium speed for 6 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instructions below.

Add contents of 1 pack to bowl, 1 egg, and 5 oz warm water. Pulse several times until sandy. Mix on low speed for 1 to 2 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instructions below.

By hand

Place contents of 1 pack, 1 egg, and 5 oz warm water in bowl. Mix by hand or large spoon until combined. If dough is dry, add a teaspoon of water at a time. Turn out on lightly floured counter and knead by hand for about 10 minutes until dough is smooth and elastic. Follow makeup instructions below.

MAKEUP

Form dough into a ball and place in a lightly oiled bowl. Cover. Let rest for about 1 hour.

Remove dough and gently place on a lightly flour dusted table or counter. Do not fold or work the dough.

You can simply shape the dough into a loaf and bake in a loaf pan.

For classic six strand challah bread, or for challah rolls, cut the dough first into two equal parts.

Now cut each half into three equal parts. You now have 6 pieces of dough. You can roll each piece into a ball for simple rounded rolls.

Roll each piece of dough into a cigarlike shape. The length should be about 10 inches. The ends should taper off. Line them up as in the image below.

If you are going to braid them into a challah loaf, pinch together all 6 ends opposite you. Or braid each strand individually into the desired roll knot.

We suggest that if you never braided challah before, you should watch a YouTube video. Simply search for how to braid a challah bread.

If you do not fancy braiding the bread, you can simply shape into a loaf and place in a lightly greased loaf pan.

For rolls divide into 6 even pieces. Braid each one into a roll or round them.

Let rise until double in volume. About 1 hour depending on kitchen temperature and humidity.

Using a pastry brush, wash the bread or rolls with beaten eggs.

Bake for 25 minutes at 350 F until it is a nice golden color. Let cool 10 minutes in pan. Then remove and cool on wire rack.

Tips:

If you are new to braiding challah, consult a baking book or online video.

You can double or triple the recipe. But we do not recommend using more than one batch if using a food processor.

Pro tip:

For optimal deep egg yolk color in challah, add a 1/4 teaspoon Turmeric.

Raw Flour, Baking Mixes, and Food Safety

Mon, 17 Mar 2025 10:59:00 -0400

When it comes to baking, ingredients like raw flour and baking mixes play a crucial role in creating delicious treats. But have you ever considered the importance of food safety when handling these products? Let's dive into the world of raw flour, baking mixes, and how to ensure your baked goods are safe to consume.

What is the risk associated with raw flour?

Raw flour has been linked to foodborne illnesses due to potential contamination with harmful bacteria such as E. coli and Salmonella. They may occur naturally in the grains while still in the field or they can become contaminated during the harvest and milling process. Unlike other ingredients in your pantry, raw flour is not treated to kill these pathogens, making it important to handle it with care.

How can you reduce the risk of foodborne illness when using raw flour?

To minimize the risk of foodborne illness when using raw flour, it is essential to follow these safety tips:

Avoid consuming raw cookie dough or cake batter that contains raw flour.
Thoroughly cook all baked goods containing raw flour to kill any harmful bacteria.
Store raw flour in a cool, dry place to prevent contamination.
Wash your hands and any utensils that come into contact with raw flour thoroughly after use.

Are baking mixes a safer alternative to raw flour?

Baking mixes are a convenient option for those looking to streamline the baking process. These mixes typically contain pre-measured ingredients, including flour. Generally, the flour in the mix is not treated to kill bacteria. Baking mixes need the same precaution as raw flour. It is important to follow proper food handling practices to ensure food safety.

What are some tips for safely using baking mixes?

When using baking mixes, keep the following tips in mind to maintain food safety:

Check the expiration date on the baking mix before use.
Follow the instructions on the packaging carefully to ensure proper cooking temperatures and times.
Store baking mixes in a cool, dry place to maintain freshness.
Avoid cross-contamination by using separate utensils for handling raw mixes and cooked products.

By understanding the risks associated with raw flour, practicing proper food safety measures, and utilizing baking mixes effectively, you can enjoy delicious baked goods without compromising your health. Remember, food safety is key when it comes to creating culinary delights in your kitchen!

For more information, please check the link to the Food and Drug Administration on the risk of consuming raw flour.

Flour Is a Raw Food and Other Safety Facts | FDA

Remember. It may be tempting to taste raw batter or flour. But it is not worth the risk of becoming sick!

Mastering Baking with Spelt Flour

Aron Knopfler — Wed, 25 Jun 2025 21:45:00 -0400

Mastering Baking with Spelt Flour

Spelt flour is a favored alternative to traditional wheat flour, known for its unique characteristics and health benefits. But what sets spelt flour apart from regular flour, and how can you achieve the perfect spelt bread? Let's dive into the details.

What is Spelt Flour?

Spelt is an ancient grain that has been cultivated for centuries. It is a close relative of wheat but has a nuttier flavor and a slightly different nutritional profile. Spelt flour contains more protein, fiber, and minerals than regular wheat flour, making it a popular choice for those looking to boost the nutritional value of their baked goods.

How Does Spelt Flour Differ from Regular Flour?

One of the key differences between spelt flour and regular flour is the gluten content. Spelt flour has a lower gluten content than wheat flour, making it a better option for individuals with gluten sensitivities. However, this lower gluten content can also make it more challenging to work with when baking bread, as the dough may be less elastic and have a softer texture.

Tips for Baking with Spelt Flour

When baking with spelt flour, there are a few key tips to keep in mind to achieve the best results. Firstly, you may want to consider using a combination of spelt flour and regular wheat flour when making bread. This will help improve the dough's elasticity and rise, resulting in a lighter, fluffier loaf.

Additionally, spelt flour tends to absorb more liquid than regular flour, so you may need to cut the amount of liquid in your recipe accordingly.

It's also recommended to let the dough rest for a shorter period than bread flour. Letting the dough rest too long will increase its plasticity. This is especially challenging when making twist rolls, since the strands will Strech too much and stay stretched resulting in a misshapen product.

The good news is that you will get used to this quickly if you bake frequently with spelt. You will intuitively know how to handle a dough made with spelt flour differently from a dough make with wheat bread flour.

Benefits of Using Spelt Flour

Aside from its unique flavor and nutritional profile, spelt flour offers a range of health benefits. It is rich in essential nutrients like iron, magnesium, and zinc, which are important for overall health and well-being. Spelt flour is also easier to digest than regular wheat flour, making it a good option for individuals with sensitive stomachs.

Overall, spelt flour is a versatile and nutritious alternative to traditional wheat flour, with its own distinct characteristics and benefits. By understanding how spelt flour differs from regular flour and following the right steps when baking, you can enjoy delicious and wholesome spelt bread that's sure to impress.

Basic Spelt Bread Loaf

Aron Knopfler — Thu, 26 Jun 2025 13:03:00 -0400

Are you looking for a simple bread recipe that uses spelt flour? Look no further! Spelt flour is a nutritious alternative to traditional wheat flour, offering a nutty flavor and a variety of health benefits. Follow this easy recipe and instructions to bake a delicious loaf of spelt bread at home.

Ingredients:

3 cups of spelt flour
1 packet of active dry yeast
1 teaspoon of salt
1 ½ cups of warm water
2 oz vegetable oil, optional.
1 tablespoon sugar, optional.

Instructions:

1. In a large mixing bowl, combine the spelt flour, active dry yeast, and salt. Mix well to ensure the ingredients are evenly distributed.

2. Slowly add the warm water to the dry ingredients, stirring continuously to form a sticky dough.

3. Once the dough comes together, knead it on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

4. Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

5. Preheat your oven to 375°F (190°C) and grease a loaf pan.

6. Punch down the risen dough to release any air bubbles, then shape it into a loaf and place it in the prepared pan.

7. Cover the pan with the kitchen towel and let the dough rise for an additional 30 minutes.

8. Optional, brush the loaf lightly with egg wash or water and sprinkle with sesame seeds or your favorite topping.

9. Bake the bread in the preheated oven for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

10. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your Homemade Spelt Bread!

Now that you have baked your own spelt bread, slice it up and enjoy it fresh with your favorite toppings. Whether you prefer it toasted with butter or as a sandwich with your favorite fillings, this homemade spelt bread is sure to be a hit. Experiment with adding seeds, nuts, or dried fruits to customize your loaf and make it even more delicious!

The difference between crumb softeners and preservatives

Aron Knopfler — Thu, 10 Jul 2025 12:18:00 -0400

Have you ever wondered about the difference between crumb softeners and preservatives in baked goods? Let's dive into the fascinating world of food science to uncover the unique roles these ingredients play.

What do Preservatives do?

Preservatives are commonly used in baked goods to inhibit the growth of mold and extend the shelf life of products. By preventing the growth of mold and other harmful microorganisms, preservatives help maintain the freshness and quality of baked goods for a longer period of time.

How do Crumb Softeners Work?

On the other hand, crumb softeners, often a blend of emulsifiers and enzymes, are designed to enhance the texture and mouthfeel of baked products by keeping them soft and moist. They work by interfering with the natural process of starch retrogradation -which is the main cause of bread staling- preventing the hardening and drying out of the bread crumb and extending the overall shelf life and freshness of baked goods. It's important to note that crumb softeners do not have any impact on mold inhibition.

Can a Product with Crumb Softeners Still Get Moldy at the same rate?

Yes, even if a baked product contains a crumb softener, it can still be susceptible to mold growth at the same rate as a product without this ingredient. While crumb softeners contribute to the overall texture and freshness of the product, they do not provide protection against mold or other spoilage factors.

In conclusion, preservatives and crumb softeners serve distinct purposes in the world of baking. Preservatives focus on extending shelf life by inhibiting mold growth, while crumb softeners enhance the texture and mouthfeel of baked goods without impacting mold prevention. By understanding the roles of these ingredients, bakers and consumers alike can make informed choices when selecting products.

Crumb Softener, Dough Conditioner and the difference between them

Aron Knopfler — Thu, 10 Jul 2025 12:58:00 -0400

When it comes to baking, achieving the perfect texture and consistency in your final product is crucial. Two common additives used in commercial baking are crumb softener and dough conditioner. But what exactly are the differences between these two ingredients, and how do they impact the quality of your baked goods?

What is Crumb Softener?

Crumb softener is an additive that helps to improve the softness and shelf life of baked goods. It works by retaining moisture in the product, preventing it from becoming dry and stale. Typically made from emulsifiers and enzymes, crumb softener is commonly used in bread, cakes, and pastries to create a tender crumb texture.

What is Dough Conditioner?

On the other hand, dough conditioner is a versatile additive that serves multiple functions in the baking process. It helps to strengthen the dough, improve its elasticity, and enhance the overall structure of the final product. Dough conditioner often contains ingredients like ascorbic acid, enzymes, and vital wheat gluten to optimize the dough's performance during mixing and fermentation.

Key Differences

While both crumb softener and dough conditioner contribute to the quality of baked goods, they serve distinct purposes in the baking process. Crumb softener focuses on enhancing the texture and moisture retention of the final product, while dough conditioner is more concerned with improving the dough's handling properties and structural integrity.

Crumb softener is particularly beneficial for baked goods that require a soft, tender crumb, such as sandwich bread and cakes. On the other hand, dough conditioner is essential for bread and pastry products that need to maintain their shape and volume during baking.

Conclusion

Crumb softeners and dough conditioners are both additives used in baking, but they target different aspects of the dough and final product.

The Bakerdale DOUGH CONDITONER CRUMB SOFTENER is a blend of both with the right proportions of each and achieves both objectives.

How to Make the Perfect Cheesecake Crust

Aron Knopfler — Thu, 17 Jul 2025 08:11:00 -0400

Creating the perfect cheesecake crust is essential for a delicious dessert. Follow these expert tips to achieve a flawless crust every time.

Why is the crust important in a cheesecake?

The crust of a cheesecake provides a sturdy base for the creamy filling. It adds texture and flavor to complement the richness of the cheesecake.

What kind of crust should I use?

Graham crackers are the most common and versatile choice for cheesecake crusts, offering a classic, slightly sweet flavor and a good texture that holds up well. However, most kind of cookies are good or even better choices. Chocolate chips cookies add extra flavor and/or crunch.

You can also use a thin slice of baked sponge cake. But it will not have the crust associated with cheesecake crumble.

Graham cracker crumbs are a little bit bland on their own. Therefore, it should be mixed with butter and sugar. See the recipe below.

When using rich cookies for the crumbs, you do not have to add anything. Simply press them down firmly. But this will not work if you want to line the sides. In that case mix them with the melted butter as the recipe for graham cracker below. You can cut back the sugar or eliminate it completely since cookies are much sweeter than graham crackers.

Graham cracker crust recipe

Enough for an 8-inch mold

· 6 oz graham cracker (about 12 cracker sheets if using store bought)
· 3 oz butter (preferably melted)
· 2 oz sugar

Cookie crust recipe

Enough for an 8-inch mold

· 6 oz butter cookies or other rich cookies. Chocolate chip preferred
· 3 oz butter (preferably melted)
· 1 oz sugar

Add those ingredients to the food processor. Pulse until crumbly.

You can also use a resealable plastic bag and a rolling pin.

Or you can simply mix them by hand. Place the ingredients is a bowl and mix with a large wooden spoon.

How to fill the mold with the crumble.

Apply the crumble manually. Press uniformly with the palm of your hands. Then Utilize a flat straight cup to compress evenly and firmly until solid. If lining the sides, firmly press the crust against the mold using the side of the cup.

Do I have to grease the baking mold?

You do not need to grease the mold for a high-fat rich cookie, especially if butter is mixed in. However, if you are using Graham cracker for the crumbs, greasing the mold is recommended since they have a lower fat content and will stick stronger after baking.

Should I line the sides or only the bottom?

It is a personal choice. Some bakers line the sides 3/4 up for a nice effect

Should I bake the crust?

Baking the crust is recommended when using graham cracker crumbs. It will add flavor and avoid the filling sogging the crust. Do not overbake.

Ultimately, the type of crust you choose is a personal preference, depending on your taste and the desired flavor and texture profile of your cheesecake.

Bakerdale Sourdough Yeast Bread Mix Instructions.

Aron Knopfler — Tue, 10 Feb 2026 13:40:00 -0500

The Bakerdale Sourdough Yeast Bread Mix offers a convenient and simple alternative to crafting sourdough from scratch. All you add is water. This process can be completed in just one day with a single mixing session.

Preface:

There are typically two types of sourdough bread: pure sourdough (without yeast) and hybrid sourdough (which contains some yeast). Below is a brief overview of each type and the distinctions between them.

Pure Sourdough Bread:

Description: Crafted through natural fermentation using a sourdough starter that contains wild yeast and lactic acid bacteria.

Pros:

Offers a complex and tangy flavor.
Easier to digest due to gluten breakdown.
Enhances the bioavailability of nutrients.

Cons:

Requires a lengthy fermentation process.
May lead to inconsistent rise and texture.
Can be challenging for beginners to perfect.

Sourdough Bread with Added Yeast:

Description: Merges sourdough starter with commercial yeast for faster leavening.

Pros:

Quicker rising time.
Provides a more uniform texture and volume.
More beginner-friendly.

Cons:

Lacks the depth of flavor found in pure sourdough.
May have reduced digestibility.
Nutritional benefits may be diminished due to the shorter fermentation period.

The Bakerdale Sourdough Yeast Bread Mix primarily consists of organic flour and dehydrated sourdough starter, which is also made from organic flour. This blend is crafted for a single mixing session, without any need for feeding. Its convenient preparation allows you to mix, shape and bake the bread all in the same day. To facilitate this process, we included a small amount of dry yeast. We included the term "yeast" in the product name to ensure transparency, allowing those seeking a purely sourdough option to make an informed decision before purchasing.

Now to the instructions:

Using a dough mixing machine:

Use hook attachment. Place contents of 1 pack in bowl. Add 8 oz of warm water. Mix on low speed for 1 minute, then on medium speed for 9 minutes. If dough is dry, add a teaspoon of water at a time. Follow makeup instrucuion below.

By hand:

Place contents of 1 pack in bowl with 8 oz warm water.

Mix by hand or with a large spoon until combined.

If dough is dry, add a teaspoon of water at a time. Turn out on a lightly floured counter and knead by hand for about 10 minutes until the dough is smooth and elastic.

Makeup:

Form dough into a ball and place in a lightly greased bowl.

Cover.

Let rest in a warm place for about 1 hour, until dugh double in volune.

Shaping the loaf.

Flip the dough out onto a floured table or counter.

Press with the palm of your hand to deflated thd dough.

Fold the bottom thrid up to the middle.

Fold in slightly the right edge.

Fold in stlightly the left edge.

Fold the top edge over all the way to the edge in the bottom. Pinch closed with your fingers or knuckles.

You can roll the seam side up and pinch agin to secure it will stay closed.

Roll the whole loaf back so to seam is in the bottom center.

Place in a lightly greased loaf pan.

Cover. Let rise until double in volume, about 4 hours depending on kitchen temperature and humidity. Bake for 22 minutes at 400°F until golden on the bottom. Let cool 10 minutes in the pan.

Remove and cool on a wire rack.

Baking in a Dutch oven (prefeared).

Preheat your Dutch oven (with lid) at 425°F for 20 minutes. Let the shaped bread rise on floured or oiled baking paper, then score the top. Carefully remove the hot Dutch oven from the oven. Place the bread inside by carefully lifting it by the edges of the baking paper. Cover and bake for 15 minutes , then remove the lid and bake for an additional 10 minutes until golden. Remove the bread and let it cool on a wire rack.

Hamantaschen Home Baking

Aron Knopfler — Fri, 20 Feb 2026 06:55:00 -0500

Hamantaschen are traditional triangular pastries that hold a special place in Jewish tradition, particularly during the celebration of Purim. These cookies are filled with sweet fillings like poppy seeds, fruit preserves, or chocolate, and they symbolize the story of Purim, commemorating the salvation of the Jewish people from Haman, a villain in the ancient Persian Empire. The triangular shape of the pastries is believed to represent Haman's hat or pockets. The term "Hamantaschen" literally means "Haman's pockets." Eating them during Purim serves as a reminder of the triumph of good over evil and the resilience of the Jewish community. Beyond their cultural symbolism, hamantaschen are a beloved treat that brings families and communities together, as they are often made and shared during the festive holiday.

The recipe below is very simple and easy. I have used it for a very long time. You can also use the same recipe for Linzer tarts and other rolled and cut cookies.

1/2 lbs (227 grams) Unsweetened Butter, Shortening, or Margarine soft
3/4 cup Sugar (200 grams)
3 1/4 cups Cake Flour (390 grams)
1 large Egg (50 grams)
1 oz Water (30 grams)
1 fl oz Vanilla extract (30 grams)

To ensure optimal outcomes, it's advisable to weigh your ingredients, using an accurate digital scale. Measuring by cups may lead to inaccuracies, as the density of dry ingredients can vary.

A Different Approach to Mixing Cookie Dough

The mixing instructions provided here may challenge conventional wisdom surrounding cookie dough preparation. Typically, you would cream the butter with sugar, add the eggs and flavorings, and gently fold in the flour until just combined. Overmixing can lead to a tougher cookie, deviating from the tender texture desired.

The method I outline below goes against everything that is sacred. Nonetheless, it is much simpler and has yielded great results in my 30 years of professional experience.

Important Note

This technique is specifically developed when using cake flour, which is lower in gluten and can withstand a bit more mixing than all-purpose flour.

Place softened butter, sugar, and cake flour into the bowl of a stand mixer.
Attach the paddle and mix on low speed for about one minute until combined.
Gradually increase to medium speed and continue mixing until the dough forms a smooth paste without lumps, which should take around 30 seconds. Stop mixing as soon as you achieve this consistency.
Reduce the mixer speed and add the eggs, water, and vanilla extract all at once—but do so slowly. Mix until incorporated, then stop. Avoid overmixing.
Remove the dough from the bowl. If it sticks, use a plastic scraper. Place the dough onto a piece of plastic wrap and securely wrap it. Chill in the refrigerator for approximately one hour.

You can store the dough in the refrigerator for up to two days or freeze it for several months. In that case, double wrap it to prevent freezer burn.

Makeup

If your dough has been refrigerated overnight, remove it about an hour before you plan to use it, allowing it to become pliable for rolling.

Preheat your oven to 350 degrees Fahrenheit.

Roll out the dough on a floured counter, table, or large wooden cutting board. If your workspace is limited, consider rolling the dough in two or three batches.
Use a round plain or fluted cutter to cut out circles. A size of 2 ½ inches is ideal for home baking, as it strikes a perfect balance between too small and too large.
Place about one heaping teaspoon of pastry filling in the center of each cookie circle. Alternatively, you can use a pastry bag fitted with a large plain tip for this step.
Fold three sides of the dough towards the center, leaving the filling in the very middle exposed. Pinch the three edges together securely.

Make sure to fill and seal the circles promptly, as they may dry out, making closure challenging and potentially leading to breakage.

If your dough circles do dry out, brush them lighly with water.

If the dough sticks to your fingers while sealing, you can lightly dip them in either flour or water so the dough releases from your finger after sealing.

Arrange the prepared hamantaschen on paper-lined sheet pans. Bake them on the center rack for approximately 20 minutes, or until the bottoms have a light golden color. Use a spatula to check; be cautious to avoid burns.
Allow them to cool. Enjoy!

Store the hamantaschen in a cookie jar at room temperature for up to a week. They can also be frozen for several months—if stacking, place a piece of baking paper between them. Make sure to seal the container tightly to prevent freezer burn.

Bakerdale Honey Cake Mix Directions

Aron Knopfler — Mon, 20 Jul 2026 15:24:00 -0400

What you will need:

Bakedale Honey Cake Mix
two oz oil
two oz water
two eggs

Directions:

Preheat your oven to 300 F (149 C) degrees (this is intentional; this batter requires a cooler temperature than a standard cake).
In the bowl of your mixer, combine the eggs, oil, water, and the honey (included in the pack).
Empty the dry mix on top.
Mix on low speed for one minute, then increase to medium speed for three minutes.

You can also use a food processor. Pulse for a few seconds, then mix for about 30 seconds until smooth with no lumps.

Divide the batter evenly between the two paper-lined loaf pans (also included).
Position the pans on the middle shelf of the oven.
Bake for approximately one hour, until a toothpick inserted into the center comes out clean.
Allow to cool, and enjoy!

Caution! Do not consume dried cake mix or raw batter. For additional details regarding the risks associated with eating raw flour or cake mixes, please refer to our blog on food safety.

Questions: email us at info@bakerdale.com