Mix Instructions

Our mixes rely on natural leavening from your active Frontiersman Sourdough starter and a long cold-proof for improved digestibility and increased nutrient absorption. Made with 100% organic ingredients and Alaskan sea salt.

Instructions include general guidance to make sourdough bread. The terms to “fold” , “shape”, or “score” refer to baking techniques that can be performed with different variations and are skills that develop with practice.

Bread Mix

Makes 2 loaves of bread

1. Mix 150g of active Frontiersman Sourdough Starter into 500g of water; add package contents and mix until thoroughly incorporated.

2. Cover and let proof until nearly doubled in size, approximately 5 hours at 75°F. Fold dough every 30 minutes for the first 1.5 hours. Duration may be longer if temperatures are cooler.

3. Remove dough from the bowl, cut in half, and shape.

4. Place dough into proofing baskets, cover, and set in the fridge for 12-24 hours.

5. Remove from proofing baskets and score the dough while still cold.

6. Bake at 500°F for 20 minutes in a preheated cast iron Dutch oven with the lid on. Uncover and bake for 5 minutes or until desired color is achieved.

Flapjack Mix

Make 10 Flapjacks per serving

4 Servings Per Pouch; For 1 Serving:

1. Beat 1 egg into 30g melted butter

2. Mix in 250g of active Frontiersman Sourdough Starter and 125g of buttermilk. Buttermilk may be substituted for normal milk.

3. Add 160g of package contents and incorporate well.

4. Rest batter at room temperature for 2 hours, then refrigerate for 12-24 hours.

5. Cook cold batter on medium-low heat, covered, for 2 minutes on each side. To maintain air pockets, do not re-mix batter before cooking.

6. Let flapjacks rest for 5 minutes before serving. This allows the crumb to set and prevents a gummy texture.