Dry Mix Recipes

  • In a food safe jar, mix the dehydrated starter with 25g of warm water. Cover loosely and let this sit for 45-60 minutes, then mix in 25g of bread flour. (All purpose works too if you don’t have bread flour)

    The starter can take 16-24 hours to rise and get bubbly depending on the temperature of your kitchen. The warmer it is the faster it will go!

    If you keep your house below 70 degrees, I would recommend placing the jar in the oven with the light on and keep it very slightly cracked open. I typically will place a dish towel in between the door for this.

    Note: This is the exact amount of starter needed for the cookie dry mix - if you want to have extra starter to keep for after, increase the water and flour you mix in at a 1:1 ratio

  • Everything you need to make our signature sourdough brown butter chocolate chunk cookies at home. Just add brown butter, an egg, vanilla, and your activated sourdough starter!

    YOU'LL NEED

    • 1 jar Grace & Grains cookie mix

    • 10 tbsp unsalted butter

    • 1 large egg

    • 1 tsp vanilla extract

    • 55g activated sourdough starter

    Makes 8–9 large cookies

    LET'S GET BAKING!

    STEP 1: ACTIVATE YOUR STARTER

    Follow the included instructions to rehydrate and activate your dehydrated sourdough starter. Once it's bubbly and active, measure out 55g for your cookie dough.

    STEP 2: BROWN YOUR BUTTER

    Melt 10 tablespoons of butter in a saucepan over medium heat, stirring frequently until golden brown with toasted bits at the bottom and a nutty aroma. Transfer to a heat-safe bowl and allow to cool completely until solidified.

    STEP 3: MIX YOUR WET INGREDIENTS

    In a large mixing bowl, combine the cooled brown butter, egg, vanilla extract, and 55g activated sourdough starter. Mix until well combined.

    STEP 4: ADD YOUR DRY INGREDIENTS

    Pour the dry ingredients from your jar into the wet mixture, leaving the chocolate chunks and parchment at the bottom. Mix until almost fully combined.

    STEP 5: FOLD IN THE CHOCOLATE

    Remove the parchment and add the remaining chocolate chunks. Gently fold everything together until evenly distributed.

    STEP 6: PORTION AND CHILL

    Divide the dough into 8–9 equal balls. Place them in a pan with a lid, an airtight container, or a plastic freezer bag so they don’t dry out. Refrigerate for at least 4 hours or freeze for 45 minutes, until firm.

    STEP 7: BAKE AND ENJOY!

    Preheat your oven to 375°F. Place the chilled dough balls on a parchment-lined baking sheet, leaving plenty of room for spreading - they’ll get around 4 inches wide!

    Bake for 16–18 minutes, or until the edges are set and the centers look slightly soft. The edges may turn lightly golden, but don't worry if they don't! Allow the cookies to rest on the baking sheet for a few minutes before transferring.

    A LITTLE NOTE BEFORE YOU BAKE

    The parchment paper is simply there to separate the chocolate chunks from the dry ingredients. A little flour or sugar may slip through, or a few chocolate chunks may fall out when pouring. That's perfectly fine! Any dry mix left with the chocolate chunks can be added right along with them. Everything ends up in the same dough!