Beginner Sourdough Bread

beginner sourdough bread loafs

Now that you have your sourdough starter ready to go! You need a recipe for a simple sourdough bread!

Since your wild yeast is new at this point, it will need some help. So you will need to add some active dry yeast. Once your starter has aged a little you will no longer need this boast. However, you many like to continue to add it just for the insurance. But you will see eventually you will not need it.

Beginner Sourdough Bread Loaf

makes 2 loafs

1 1/4 cup tepid water
2 teaspoons active dry yeast
2 cups ripe sourdough starter
4 1/2 cups all-purpose flour
1 tablespoon kosher salt

First combine water and yeast in a bowl and set aside to proof, about 5 minutes. Next, in the bowl of your Kitchen-Aid stand mixer measure out 2 cup of your sourdough starter. Make sure you have the bread hook attachment on.

Once the yeast has proofed, add it to your wild yeast in your mixer and mix on low. It will be stringy. Once it is well combined add 4 1/2 cups of flour, add the salt and mix in the Kitchen-Aid mixer on low-middle speed. The dough will be shaggy, if it is still wet add a tablespoon of flour, yo may only need one or two tablespoons. Just know the dough will be slightly sticky to the touch. The sides of the bowl should be wiped clean from the kneading. Knead the dough for 8 minutes.


Your dough should end up looking smooth.

If you don’t have a stand mixer. you can put all the ingredients into a large bowl and begin by stirring the ingredients with a wooden spoon. Once mixed, flour your works surface and knead your dough for 8 minutes using the push turn method.

If you used a large bowl clean it and grease it with oil. If you used a stand mixer grab a large clean bowl and grease it. Turn your dough into the bowl and cover with a tea towel or plastic wrap and put in a warm place to let rise for 1 1/2 hours to 2 hours.

Once dough has doubled in size. turn dough out unto a lightly floured surface and split in two. Let rest for 20 minutes. While dough is resting, grease 2 4 1/2″ X 8 1/2″ loaf pans. Shape each half into loafs and put in loaf pans. Cover with plastic wrap or tea towel and let rise for 1 hour to 1 hour & 30 minutes. If you want to bake for tomorrow mornings breakfast, you can put them in your refrigerator overnight and keep covered. The next morning let the pans come up to room temperature before putting them in the oven.

Pre-heat your oven to 450 degrees F. Once oven reaches temperature wait 10 minutes before putting in your loafs. You want the oven hot. Bake at 450 for 10 minutes then drop the temperature to 400 degrees F for 25 minutes. Your total baking time should be 35 minutes.

I hope you enjoy baking your first sourdough loaf!

blog signature



Jean’s Book Cover Up-cycle Tutorial

Let me just say that my experiments of up-cycling have blossomed due to my hate of throwing stuff away. I mean, if I was not married to my neat and tidy husband I would probably have a pile (larger than what I have now) of stuff to be repurposed. So I thought I would share some of my crazy little tendencies with you.


So we begin with a pair of jeans my daughter has out grown. These are a kids 6X.


I then cut off the right side of the paints since I am going to make a Bible cover. This of course will work great on a hard cover drawing or writing journal.


So you take your piece of jeans and compare it to the book you will be covering and get ready to cut it down to the right size.


If you have a cutting mat, a yard stick and a rotary cutter this will be fast and easy. If not I suggest using a ruler or some sort of straight edge and and a fabric pen or pencil and draw a straight line and use good sharp scissors to cut off the access fabric.


Make sure all edges are even and straight. Then set this piece aside.


Now we return to our jeans and cut off the right leg.


Take your scissor and cut the leg open.


Cut your leg piece in half.


Cut off any seams, you will not need these.


Now line up your two pieces and get ready to do some trimming.


Now all you are going to do is even up the sides so they are the same width.



Please excuse this picture, I should have shown you trimming the length with your front panel first.

_DSC0316-1 Now this is what you should end up with.

_DSC0317-1Now you can gather all 3 pieces and get ready to pin!


This is the time you should remove any waist cinching button and any belt lope along the waist. You don’t wan to snap your needle.


Here is what your jean cover should look like.


Now you are ready to sew your cover together!

As you sew, watch for thick heavy seams, they can snap your needle. To avoid this, I stop sewing and lift the foot of my machine and just move my fabric just enough to avoid sewing through the heavy seam and then resume sewing.


This is what your finished cover should look like! Now personally, I like the raw edge and the contrasting white thread. But you can choose to do it however you like.


Now there you have it!

A new Bible cover or journal cover!

blog signature

“She selects wool and flax and works with eager hands.”Proverbs 31:13

How To Make A Sourdough Starter

Wild yeast title

This begins my first share on my bread making series. Now, I really should start with a basic bread, but I decided to begin with a wild yeast starter. To be honest I haven’t made one in 10 years, but have had a great desire to start one again, so here we are. Lets begin this journey together!

Although this is an easy process, it does take some time and patience on your part. The starter we are going to make is a 5-day starter. That means it will take 5 days of you feeding your starter before you can being to use it. maybe even longer if you miss a day of feeding.

So let’s begin with what is wild yeast? Well, wild yeast has existed before active dry yeast or or instant yeast. Wild yeast was the only yeast that was used before commercially made yeast. Wild yeast is already present in the flour, air and, well… everywhere. We can buy commercially made yeast to make breads and pastries. But you lack the flavor that comes from a wild yeast, which is what you desire for a sourdough bread. In order to “capture” this wild yeast you don’t need to do anything fancy or go out and buy any special equipment. All you need is flour, water, plastic wrap and a glass container to “catch” the yeast.


DAY 1:

The starter recipe is super easy, it is 1:1 ratio. I have started mine with All Purpose Flour and filtered water. Which for me, I can get from my fridge.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

If you have a scale, I suggest you weigh you flour. But if you don’t, please use my suggested measurement. One of the great things about wild yeast is that is needs cooler temperatures to grow (about 70_75 degrees F), so it is doable in the wintertime.


One you measure out your ingredients put them in a 2 qt, glass bowl and stir vigorously.  Loosely cover with plastic wrap and put in a warm place. For me, it is the top of my refrigerator. Let it sit for 24 hours.


DAY 2:

Today is your first feeding! So grab your starter and take a look! You may start to see a few bubbles, if not not to worry. It may take a little longer depending on your average room temperature. Go ahead and measure out your portion.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

Pour in your flour and water and give your starter a vigorous stir until it is smooth. It will look like a thick sticky dough. recover loosely with plastic wrap and put it back in your warm place. Let sit for 24 hours.

DAY 3:

Go ahead and measure your flour and water for today.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

Wild yeast

Grab your starter and check it out! Today your starter should have little bubbles peppered throughout the top surface. This could only mean one thing, your wild yeast has made a home for it’s self. They will continue to eat the sugars in the flour and release carbon dioxide (bubbles) and alcohol. Your dough will begin to yeasty smell.

Go ahead and add your feeding for today and give it a vigorous stir until it is smooth. Scrap down any dough that needs to be scraped down and recover loosely with plastic wrap and put back in your warm place. Let it sit again for 24 hours.

DAY 4:

Measure todays feeding portion.

4oz. all purpose flour (by weight) or 3/4 cup + 2 tablespoons

4oz. filtered water

Check your starter. By now your starter should look very bubbly. It should have doubled in volume and feel looser when you stir it up. It will definitely have a sour smell about it today. You can feel free to give it a little taste, it will have a sour flavor to it and maybe even have a vinegary taste.

Go  ahead and stir in your flour and water for today and stir vigorously until it is smooth. Scrap down any dough that needs to be scraped down and recover loosely with plastic wrap and put back in your warm place. Let it sit again for 24 hours.

DAY 5:

Today, your starter is ready to use! Go a grab your starter and take a look, it should have grown in size. About double. It should look very bubbly, even kind of foamy. When you stir your starter it will feel looser than yesterday. It will smell very sour and pungent. If you feel your starter can use another day, feed your starter the same amount of flour and water as before and let it sit loosely covered in your warm place for another 24 hours.

Things to know:

If your starter ends up with a layer of water on the surface. Don’t worry, it just means your water to flour ratio is a little off. Just pour off the excess water and feed your starter as normal. Be sure to add the right amount of water and flour, you may need to add a little more flour that what you have been doing. This is what weighing ingredients is best.

If you have no signs of bubbles of any kind of yeast activity after a few days, you may need to add some yeast to kick start the process. Make sure the area you are keeping your starter is warm. Also, make sure you are giving your starter a vigorous stir after your feeding. But if your starter smells spoiled, throw it out and start again.

If you still have no signs of activity after your kick start, though it out and start again. Make sure your glass container is clean and your home or warm area maintains a 70 yo 75 degree F temperature. If it is to hot, your yeast will no be happy and will not grow.

If your starter looks moldy of has an off color, you can scrape off this layer  and feed as usual. But if you don’t feel good about his, by all means through it out and start again.

I will attach your first sourdough recipe here.

Happy Baking!

blog signature

Feel free to ask me any questions, as I do have little people talking to me constantly, I may have missed something.

Airplane Craft for Toddlers


Let me begin by saying I love toddler crafts. They can be super simple or just plain simple. Here at my house,we have been talking about modes of transportation. So of course, airplanes goes on that list. I had prepared myself by going to the Library and picking up some kids books on airplanes (plus other modes of transportation) and loved the big pictures of this book for my Peanuts enjoyment.

airplane collage

While my little Peanut explores her book I plug in my glue gun and grab a couple cheap paper plates. I then glue 3 popsicle sticks to 1 cloths pin. Then since I happen to have one, I also glue a magnet to the bottom of the airplane So we can use it as a magnet for the fridge.


This is what it should look like when you are done.


Then I set up her stuff; a variety of paint colors on a paper plate, paint brushes and a paper plate to paint her airplane on.


Then let you little aircraft designer set to work on a beautiful paint job!


Today, I did not worry about an art coat since she is wearing play clothes.


So glad this little lady loves my ideas.


And that’s it! So simple and so fun for your little one.

I hope you enjoy this craft in your home or classroom!

blog signature

What 2016 Brings!

What 2016 brings

I can’t believe it has been a full year of The Romantic Homeschooler!

Now I have to admit. I have held back, a lot. I am naturally an introvert and have been  working on sharing what I know. Why? Well,…because I feel it is fun to share ideas and to share some of our skills. I have held back because I am a bit on the shy side. To some, this my surprise you, to others maybe not so much.

So for 2016, I will NOT HOLD BACK!!! I will share all the things I have wanted to share with you. My bread making, a lot more recipes, my frugal way of living, lots more sewing tutorials and even sewing for kids. I taught my now 5 year old to sew when she was 3. She has agreed to help me show you how she can work on a sewing machine and help me with tutorials on some simple sewing projects your kids can do at home. My son has also agreed to help teach some sewing for boys, projects for the little man in your life. My oldest will do more cooking for you too and I will share my home made secrets with you.


So with that being said I am very excited to share my ideas with you. Some of which will include some YouTube Tutorials. Even some shares of my life for real. We are all people that can learn from each other and should encourage each other on this journey we call life.

blog signature