SALT & STONE Bakery

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SALT & STONE Bakery Sourdough without the gatekeeping 🥯
Recipes • tips • experiments • occasional chaos
Making mistakes so you don’t have to 🤝🏼
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10/17/2026

DIY Sourdough Starter | Part 5 • Days 6 & 7 🥹

We’re officially one week in! Still following our discard-and-feed routine, watching the activity, and giving this starter time to develop.

It’s a repetitive process, but we’re making progress! 👏🏼

For everyone following along, what questions do y’all have so far? Anything you’re confused about, struggling with, or just want me to explain better? Drop them below! I’d love to answer them in upcoming videos. 🤎

10/16/2026

DIY Sourdough Starter | Part 4 • Day 5

We officially have some action going on over here! 👀

But here’s your reminder that a starter doubling in size doesn’t automatically mean it’s ready to bake with. Especially this early on!

So how long does this whole process actually take?

Typically, you’re looking at 10–14 days at minimum, but it’s completely normal for a starter to take 2–3 weeks or even longer to become strong and reliable enough to bake bread.

During that time, we’re continuing our regular discard-and-feed routine while watching how our starter develops.

Here’s what we’re working toward: a starter that consistently doubles (or more) within roughly 4–8 hours of feeding, has plenty of bubbles, smells pleasantly ye**ty or tangy, and repeats that performance over several consecutive feedings.

And remember, those early rises around days 2–5 can be misleading! A big rise doesn’t necessarily mean you’ve established a mature starter.

Every kitchen is different. Temperature, flour, and feeding routine all affect how quickly things progress. Go by your starter’s behavior, not just the number of days on the calendar.

If you’re following along, keep feeding and be patient. We’re getting there! 😂

What day are you on, and how’s your starter looking?! 👇🏼

10/16/2026

I’ve made significantly worse financial decisions. This one comes with a crispy crust. 😂🤎
Eat responsibly.
Simply Bread Co | A Future Worth Baking

10/15/2026

Day 4 of raising a sourdough starter from scratch.

At this point, it’s basically a very needy science experiment that lives on my kitchen counter. 😂

One thing I really want beginners to understand is that early activity doesn’t necessarily mean your starter is ready to bake with. And comparing a brand-new starter to an established one like Steve really puts that into perspective.

For now, we’re sticking with the routine. Feed it, give it time, and let those little microorganisms do their thing.

I’ll probably skip filming the next few days of identical feedings and check back in when there’s something worth showing you.

Now for the important business… this starter needs a NAME. 👀

Do we give Steve a girlfriend? A brother? A completely unrelated roommate?

I’m accepting all nominations. 😂🤎

10/14/2026

Missing my girl! Obviously we had to have a little fun while her husband loaded the oven in the trailer 🤣😅🙌🏼

10/14/2026

And y’all wonder why every baking video has a nice peaceful little song over it. 😂

Meanwhile, the actual ambiance of my kitchen is three children existing at full volume while I dissociate into a pile of sourdough.

The calming baking videos are a lie.
There is no peace here. 😅☠️

10/13/2026

Homemade sourdough granola bars! 🤎

Soft, chewy, loaded with peanut butter, oats, honey, and chocolate chips. And a pretty great way to use up some sourdough discard.

Save this one for later! 🫶🏼

SOURDOUGH GRANOLA BARS

Ingredients:

* 57g butter, melted
* 65g peanut butter
* 120g honey
* 120g sourdough discard
* 5g vanilla extract
* 55g brown sugar
* 360g rolled oats
* 3g salt
* 163g mini chocolate chips (optional)

Instructions:

1. Preheat oven to 325°F and line a 9×9-inch baking pan with parchment paper.
2. Melt the butter. In a large mixing bowl, combine the melted butter, peanut butter, honey, sourdough discard, and vanilla. Mix until well combined.
3. Add the brown sugar, rolled oats, and salt. Mix thoroughly, then fold in the chocolate chips.
4. Transfer the mixture to your prepared pan lined with parchment paper and press down FIRMLY to create an even, compact layer.
5. Bake at 325°F for approximately 25 minutes.
6. Allow to cool completely before removing from the pan and cutting into bars. No refrigeration necessary!
7. Store in an airtight container.

Baker’s Tip: Really compact that mixture before baking! Pressing everything firmly into the pan helps the bars hold together instead of crumbling when sliced.

Happy baking! 🤎

I genuinely cannot go back. 😂Once you start browning the butter for chocolate chip cookies, regular melted or softened b...
10/13/2026

I genuinely cannot go back. 😂

Once you start browning the butter for chocolate chip cookies, regular melted or softened butter just feels like a missed opportunity.

Browning it cooks the milk solids until they get all golden and toasty, which gives the butter this deep, nutty, almost caramel-like flavor. And THAT mixed with brown sugar, vanilla and chocolate??

Game over.

It takes an extra few minutes. It dirties one little saucepan. And it makes a chocolate chip cookie taste approximately 47% more expensive. 😂

So yes, I am unnecessarily committed to this.

Brown butter chocolate chip cookies for life. 🤝🏼🍪

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2997 S Hwy 29
Moreland, GA
30259

Telephone

+18135973247

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