black death. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. However, this doesn’t mean that fermentation will not occur outside of these temperatures. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. So far so good. It is made from a sourdough ‘starter culture’ which is maintained, portioned, and shared among bread bakers around the world. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Preheat your oven to 450º ( without the dutch oven). ratio), stirring well. The Whole-Wheat Sourdough Starter is an excellent starter for making bread. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. 95. Make your starter. This allows natural enzymes within the flour time to work alongside the little microbes in the starter, converting starches to a more digestible form. Make sure all the flour is incorporated and. Once again, discard half of the starter and feed it with another 4 ounces of flour and 4 ounces of water. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. . Do not thow it down your sink drain). Reviews 54. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Stir in the flour and mix until smooth. Schedule for Feeding Sourdough Starter. Use the rest to start a discard jar. The idea of a sourdough starter—a live culture of wild yeasts that you feed, using it to "start" breads—can seem intimidating. Add the flour, water and remaining starter to a bowl and mix. A hearty strain of wild yeast, fed exclusively organic bread flour, that has served us well for many years. dissolved in water. Cover the jar with a cheesecloth or small towel and secure the cloth over the jar with a rubber band. . Then add 50g each flour and water to the starter left in the storage container. The location you keep your starter in will determine how you maintain it. Allow to dry at room temperature for 2 to 3 days. Taste: Sweet & Rich. For example, ¼ cup of starter, ¼ cup water, and a little less than ½ cup flour. Discard remaining starter; clean and, if desired, sterilize used container. Stir with wooden spoon until blended. sally. Set aside, stirring occasionally to make sure the salt dissolves. Stir in the flour and mix until smooth. For example, for a dough with 500g of flour, you could use between 5g and 15g of salt. 400 grams Whole wheat or whole rye flour, 800 grams Filtered water. Seal the jar and set aside in a warm, draught. Following a few feedings, the white flour will take over as the replacement for wheat. I feed my starter the night before I want to bake. Cool on a wire rack. 00%; 1,800g. Mix together flour and water and let sit (autolyse). Sourdough Starter Recipe. Heap some more flour on top. . Le Creuset Stoneware Canister with Wood Lid, 23 oz. Leave it to grow and become active again 12 to 24 hours before using it in a recipe. Add 50g of warm water and stir it together until the starter is completely covered and coated by the water. I keep my starter in a large 3/4 Liter Weck jar and. On day 8 you’ll need to transfer the starter to a quart size container. Step four: Mix The Dough (wet and dry). That’s just a little too warm for us humans! We like to live in cooler homes that make our starters sluggish and our baking even harder. Same-Day Method. Add ½ cup all-purpose flour and ¼ cup water to a jar, and stir vigorously (you want the starter to have the consistency of thick pancake batter. Stir well with small spatula, scrape down sides, and put the lid on loosely. Keeping it in your microwave or oven with the light turned on. Using a yoghurt maker or instant pot. Leave the mixture on the counter for 24 hours. Pinch off about ¼ cup of sourdough and place in a glass jar or non-reactive container. Stick to a Regular Feeding Schedule. Add in 3 tablespoons of instant potato flakes, 3 tablespoons of white sugar, and 1 cup of lukewarm water. Discover more about the. Mix and scrape down the sides. Pasta Madre is a stiff, low hydration starter generally used to make Panettone and other dairy and egg enriched dough. Add 113g (a scant 1 cup) King Arthur Unbleached All-Purpose Flour and 113g (1/2 cup) water to the 113g starter. If overly dry, feel free to add a bit more water. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. (A ratio of 1:1:1. Once combined, the flour and water will be thick and resemble a very thick pancake or waffle batter. A dose of sourdough starter adds complex flavor to offset the sweetness. Discard half of your starter, and add ½ cup flour and ¼ cup water. Mix well. Both feedings will be the same, stir the starter then discard about 1/2 cup of the starter, then add the flour and room temperature water. I suggest 10g of salt in my recipe as I feel that's a nice. Sourdough Bread Recipes. Then add 50g each flour and water to the starter left in the storage container. Day 3 Morning: Transfer 3 tbsp. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. ) plus (3/4 to 1 cup) flour. Remove from the bowl and knead by hand. Using a yoghurt maker or instant pot. Unlike baking yeast, which provides a quick rise, a sourdough starter requires a longer fermentation process, resulting in a more complex and tangy taste. 2 cups warm water (110° to 115°) Directions In a covered 4-qt. Sourdough starters get exhausted because the sourdough was left to rise longer than it needed. Say you have 120g of starter in your jar. Simply wrap the container of starter in a towel and place it on top of the heating pad. Preheat a pizza stone, or cast iron skillet, on 425 degrees. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. Add 1/2 cup (113g) lukewarm water (tap water is fine) and a scant 1 cup (113g) unbleached all-purpose flour. The best jar for your sourdough starter is a 3/4 Liter 743 Weck glass canning jar. Check The Temperature. Next, slash the top of the loaf with a lame or sharp serrated knife. Week 2 and Beyond. ) Add 1/2 cup all-purpose flour and 1/4 cup lukewarm water to the remaining starter. Day 1: Take a large glass jar. 30g flour (in this case I’m using 15g organic rye flour and 15g organic white flour) 30g water (preferably filtered and room temperature – not straight from the tap) Weigh the flour and water, and combine them in the container. Feed the starter once a day until it starts to double in size. For bread flour starters use 1:1, for most whole wheat and rye flours use 1:2. Stir in 10g (1/3 ounce) flour and 10g (1/3 ounce) water until smooth. For example, a 100% hydration starter would be made from and fed with equal quantities (by weight) of both flour and water, or 1 part flour and 1 part water. Instructions. Sourdough starter problems can arise at any time when establishing a sourdough starter. Day 4: Hopefully you see some happy little bubbles and growth today. If you’re not ready to invest heavily in your sourdough bakery, these BPA-free, high-density polyethylene (HDPE) white plastic jars are a safe, useful, and budget-friendly option. Cover the bowl; it shouldn’t be completely airtight but you also don’t want the starter drying out, so a kitchen towel isn’t suitable. If using measuring cups, combine 1 part sourdough starter, 1 part water, and a little less than 2 parts flour. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;Par-Bake the Pizza Crust. black death. Week 2 and Beyond. If this is your first time working with this recipe, reduce the total water or hold water back during mixing to ensure your dough can handle the addition. At this point, we will start feeding and discarding our starter twice a day to build up its strength. Sourdough in a Bread Machine. Day 1: In a small bowl, combine 100 grams whole wheat flour and 100 grams of filtered water. Schedule for Feeding Sourdough Starter. Directions. alaskan. Stir vigorously until combined; it might look like a sticky, thick dough. This mixture is continually maintained with. Sprinkle with additional flaky sea salt (optional). Let sit for 5 minutes to let liquid be soak in. Repeat this until you get doubling before the fall of the starter. Having a reliable Sourdough Starter is an essential for any serious baker. Cover jar with lid and leave in a warm place for 24 hours. Day 2 - Feed your starter 40 grams of flour and 40 grams of water. This tender and moist coffee cake takes under an hour from start to finish, making it a perfect sweet treat for brunch or afternoon tea. This sourdough starter is taken directly from our own batch in its live form and not dehydrated. DAY 1: All you need for today is 50g of water and 50g of flour plus a clean jar. In the evening: Discard slightly more than half the starter (you'll discard about 140g, leaving about 80g/¼ cup behind). Shape each rope into a pretzel and place them on parchment-lined baking sheets. Ladle sourdough starter onto the hot pan. You can find many simple recipes online. With wood-fired pizza, I like to cook at around 600°F (315°C) and in a home oven at around 550°F (290°C). This process begins by discarding well over half of the starter—all but about 80 grams. . Let this stand for 5-8 minutes to allow it to dissolve. 10. Store the bread for a few days at room temperature, wrapped loosely in plastic; freeze for longer storage. Move your starter to a fresh, appropriately sized, clean jar every other day. Too cold and your starter won't rise. Stir in 16g (1/2 ounce) flour, and 16g (1/2 ounce) water until smooth, for a feeding ratio of 1:2:2. Final Verdict. Mix the dough in the afternoon and bulk ferment in the afternoon/ evening. Voilà!Preheat the oven to 220°C/425°F/gas 7. HEAT : If you allow your sourdough starter to ferment in the oven with the light on to keep it warm, and then forget it's in there and turn on the oven, it's unlikely your starter will make it out alive. Process. Before you know it, you’ll have your very own bubbly, active. The solution: keep it warm. Day 8, Night: Measure 8g (1/4 ounce) starter into cleaned container. $59. Shop products from small business brands sold in Amazon’s store. Switch to a wooden spoon. This also provides its sour flavour and. Use 1/4 cup batter for each pancake. After 3 days the mix should start to smell quite sweet, a bit like cider. ) Discard the rest. Stir vigorously, loosely cover, then let sit for 24 hours. 1790 Gallon Glass Jar (2-Pack) Amazon. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to. Mix until smooth and cover. Measure out 113g (1/2 cup) of the starter; discard the rest (or bake something with it). Leave uncovered for about an hour. ) Discard the rest. Chop and set aside. Place the shaped dough on either parchment paper or a well-oiled baking pan. 4. Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish. Use the right flour to water ratio. This will mean that your starter will become runny and watery. To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. For a stiff starter, retain a marble-sized piece and add 15 grams (1 Tbs) of water. get to know the talent. Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Mix the dough on low speed and gradually increase the speed to medium as it comes together into a mass. However, at times, you may encounter a common challenge: separation. The discarded starter is added to additional flour and liquid and fermented for 12-24 hours. Day 2: Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1 cup (121g) Measure for Measure flour. Baking the Bread. Day 3: Pour 40g of the starter into a fresh jar and feed it 40 grams of flour and 40 grams of water. Set aside, stirring occasionally to make sure the salt dissolves. Once it becomes…. Stir vigorously until combined into a smooth batter. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. In reality, it’s very difficult to kill sourdough starter — especially through benign neglect. Cover; place in a warm area, 70°-85°F, for 8-12 hours. . When the starter is hungry, assess if it barely expanded or if it came close to doubling. Shape the dough and place proofing baskets in the fridge overnight. Set a colander over a large bowl and drain the potatoes. Stir your starter and discard all but about 4 ounces (113 g, 1/2 cup). If measuring by volume, add more water to thin out the texture if needed. Preheat the oven to 220°C/425°F/gas 7. Descended from a starter that’s been lovingly nurtured here in New England since the 1700s, our starter has helped generations of bakers make wonderful bread with this same bit of bubbling brew. Mix the dough for one minute to incorporate all the bread flour, using the wooden spoon. Combine 113g (a generous 1 cup) pumpernickel or 113g (1 cup) whole wheat flour with 113g (1/2 cup) room-temperature (68°F-70°F) water in a non-reactive container. Set aside for 2 to 4 hours until it is doubled in size. sammy (gf) san. 100%. Balancing Your Starter: Feed your starter 1:1:1 and bring it back to the float test. Directions. If you’re traveling: Discard as normal and then feed your starter extra, like 100 grams flour and 100 grams water. This ratio will ensure that your sourdough starter has adequate food whilst it's in the fridge. Cover the bowl, and let the mixture rest overnight at room temperature. The sourdough pizza dough itself is the star. Method. 90. Cover it with a lid and allow the mixture to sit for one hour at room temperature. The percentage indicates the hydration of the flour in the starter. 1) My starter recipe says to begin with [X] flour. Replace a breathable lid. The issue is that some starters, especially those made with rye or whole wheat flour, can be ready for baking and not float, which is why we recommend the double volume test. If you're doing a standard single stage method, 75-78 F/24-25 C, erring on the lower end with whole grains to prevent overproofing. Pure maple syrup; Fresh berries; Powdered sugarLeave it to rise in a warm place for 4-6 hours to at least double (but not collapse). wharf. Failed float tests generally indicate the following: Your sourdough starter is too young and not strong enough for bread baking. Preheat the oven to 450°F while the pretzels are in the freezer. com. Mark where the top of your starter reaches in the container. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. Add flour and salt, then combine everything together using your hands, until the flour is well absorbed. Knead the bread for 10 minutes, and your dough should become elastic and smooth. Early in the day, build 100g sourdough starter by. A more mature sourdough starter can definitely bring a more diverse flavor profile to a loaf of sourdough. Cover the bowl; it. If your sourdough starter is rising and falling in a predictable timeline, you can be sure that it is a stable starter now. ) This bubbly starter mixture ferments for several days. Day 2- Feed your starter 50 grams flour and 50 grams water. ). Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator. 25 ounces water to 2. The consistency of the mixture should be more like thick pancake batter than a lump of bread dough. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. Weigh out 4 oz (112g) of the starter and discard the rest. Using a razor, sharp knife, or a pair of scissors, make one or more cuts across your dough to allow for expansion during the bake. Reserve potatoes for another use. Repeat this process morning and night for two full days, or four total feedings. 2. Mix well and scrape down the sides the best you can. You'll need 215g 00 flour, 1 large egg & 2 large egg yolks and around 175g discard. Instructions. Add the pre-cooked apples and juices to the bowl and fold them into the batter. They have straight but slightly tapered sides, making it easy to get a spatula in and out. Stir vigorously, making sure to scrape down the sides and incorporate everything. Step 1: In a large bowl, add 1 1/2 cups of lukewarm water. The Le Creuset Stoneware Canister with Wood Lid will look great sitting on your countertop, and keep your sourdough starter safe from the elements while it grows. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Combine 50 grams flour and 50 grams warm water in a large glass jar and stir to form a thick paste. When you bake it with wild yeast and lactobacilli, it will taste. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. 1 , 3 Lactobacillus, as they grow on maltose, produce excess glucose and excrete it in a. frontier. Keep at room temperature, covered with a kitchen towel. Cover with towel, mark your jar at the top of where your mixture starts. How to make and feed a sourdough starter By JamieOliver. With mixer still on low, carefully pour in the milk and sourdough starter. The liquid on top can be either thrown away or mixed with the flour. Storing your sourdough starter in the. Mold in sourdough starter is a potential health risk and can be prevented. Combine ½ cup (63 grams) of flour with ½ cup (118 grams) of water or juice in a clean jar and mix these ingredients until all of the flour is moistened. Gluten-Free Bread Flour NEW! Fresh Sourdough Starter and Glass Sourdough Crock Set; Baking Parchment Paper; Popular in blog. Add all ingredients in the order given: 1 cup (227 g) water, ⅓ cup (80 g) sourdough starter, 1-½ teaspoon table or sea salt, 1-½ teaspoon granulated sugar, 3 cups (360 g) bread flour, and 1-½ teaspoons instant or bread machine yeast. Yes, you can put fed starter in your turned-off oven to stay warm, forget about it, and preheat the oven to 450°F for biscuits. Step four: Mix The Dough (wet and dry). Set the jar aside in a warm spot out of direct. com Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. Use glass, ceramic or plastic, not metal. Goldie warms your starter jar to the “Goldilocks Zone” so your starter is active, rises consistently and produces deliciously. Cultures for health has a number of sourdough starter options, including San Francisco Style, Gluten-Free, Whole Wheat, and Rye. If your oven has a convection fan, put the tray of starter in the cool oven to air dry (oven off, fan on). I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. Spread starter in a thin layer on a cookie sheet lined with parchment paper. Temperature plays a huge part in the fermentation and growth of your sourdough starter. Drop spoonfuls of the batter into a hot skillet and cook. Cover the bowl and let rest on the counter for 10-12 hours at room temperature. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity. Combine the water and flour in a jar that is at least 375 mL (1-½ cups). Creating an initial starter takes less than 5 minutes. Day 1: Combine ½ cup of gluten-free flour and ½ cup spring water in a container that’s big enough for you to add to later. Put a rubber band around the jar at the height of the starter to give a visual indication when the starter has risen. Using a warm water bath or thermos. Let it sit out at room temp for around 12 hours. To the 50g of sourdough starter, add 50g of flour and 50g of water. Active: Yes. Working with one portion of dough at a time, place on a piece of parchment paper. Leaving it out on the counter, it will need to be fed equal parts water and flour every 12-24 hours. beast. Hobbyists often proudly share their work on social media. 99 $. About this item . The starter is strong and active, but not quite ready. Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. With. 20%: Total yield: 190. Can I use a different flour instead? Sourdough starter is a combination of water and flour which, when mixed together, grows wild yeast, produces organic acids, and attracts friendly bacteria. If you're trying to build acidity, you want it either higher for acetic acid tang, or lower (50F/10C) for the classic lactic acid sourdough flavor. Reserve potatoes for another use. Place a clean jar on the scale and tare. Sourdough starters can be made using yeast, potato, or simply flour and water, like this recipe. Cover the dough bowl with a long piece of parchment paper, and turn it over onto the countertop so that the dough is on top of the parchment paper. This is how you elevate your bread-making skills by learning how to make a super powerful sourdough starter. It's easier to explain using an example. Day 2 – No discard. A sourdough starter is a live culture which you can use to leaven (rise) baked goods by adding a small amount to the dough. Sourdough Pizza Bases. The classic way is to add a portion of discarded starter to flour, sugar, milk and other ingredients. All-purpose flour is commonly used in sourdough starter, but other flours will work, too. If you aren’t seeing any action after another 12 hours, discard most of it, and add more flour and water (equal parts), stir, and wait. Let sit for 24 hours at room temperature. If you need to skip a feeding, put your starter in the fridge. The more mature your sourdough starter is, the less likely it is to develop mold (unless you subject it to harsh neglect). Sourdough fermentation typically occurs at temperatures between 75 ° F-82 ° F or 24 ° C-28 ° C. Place 225g of unbleached strong white bread flour in a bowl and add 350ml water and 125g of sourdough starter. Cover it and let it rest on the counter until it starts bubbling (1 to 2 hours) before returning it to the refrigerator. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs. Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. How to Make Truly Sour Sourdough Bread. The best jar for your sourdough starter is a 3/4 Liter 743 Weck glass canning jar. See full list on theperfectloaf. If it floats, it indicates that the starter is sufficiently active and ready for use. Replace it with same amount (3/4 to 1 cup) of warm water (105 to 115 degrees F. Don’t overheat the milk. Temperature plays a huge part in the fermentation and growth of your sourdough starter. larry. On day two, discard half of the mixture and repeat the process. Mix together milk, sugar, sourdough starter, psyllium, flax, and oil. If the top “skin” dries out, remove and discard and also. 25 ounces of flour. A sourdough starter is created by mixing flour and water then allowing the mixture to sit for a period of time. Mix ½ cup whole wheat flour with ½ cup water. To clean jar, add ¼ cup Whole Wheat Flour, ¼ cup All Purpose Flour & 1/3 cup Filtered Water. Let sit for 24 hours at room temperature. Review after 2 hours, and keep marking the. Day 1. Remove the bread from the oven, and cool it on a rack. To do so, add 2 parts flour and 1 part water (you can add equal parts flour and water after warming to bring it back to a more liquid state). Select “FROZEN” for pre-frozen starter trays and let your machine pre-cool to -8°F (-22 °C) or lower. How To Feed Your Sourdough Starter (at a Glance) Remove and discard half of your sourdough starter. Everyone's always asked me what my secret wa. Make sure that the butter is spread evenly, but not too heavily. Mix with a fork until smooth; the consistency will be thick and pasty. Instructions. To replenish the sourdough, just add 1 cup of flour and 1 cup of warm water to at least 1/2 a cup of the starter. Add flour, sugar and salt to bowl; stir to. Feed your starter daily and let it grow for a few. Sourdough cultures contain communities of living organisms, with a history unique to each individual starter, and bakers can feel an obligation to maintain them. Instructions. White Plastic Jars with Pressurized Screw Top Lid. Combine the reserved starter with 2 oz (56g) all purpose flour and 2 oz (56g) room temp water. Combine together flour, sourdough starter, butter or oil, salt, and herbs until in comes together into a ball. The standard timeline is around 4-8 hours for reaching the peak at 70-80 0 F. To make a sourdough starter, which is used for making bread without using store-bought yeast, from scratch is straightforward. . These measurements may vary from other baking conversion charts that you find, but they apply to all of the recipes on this website. . To Make a Starter: In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Oh, and don’t get rid of the starter you removed! A sourdough starter is a natural fermentation mixture of flour and water that captures wild yeast and bacteria from the environment. But a sourdough starter requires just. Stir, cover lightly, let rest for a few hours, then place the container back in the fridge. Being able to troubleshoot sourdough starter issues is important to ensure you maintain the healthiest starter. Now add. 3. Place it in refrigerator. The more mature your sourdough starter is, the. Instead of using baker’s yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. Cover with the lid of the jar, or a piece of plastic wrap secured around the top with a rubber band. Every 12 hours or so. Unlike regular yeasted bread, sourdough relies on a long slow fermentation. I really hope you guys find this helpful. Sourdough differs from most bread in that it contains no baker’s yeast, relying instead on a fermented “starter” of water and flour to provide lift. (For example, 2. First find a tall container, preferably with a glass lid, and some markers or elastic bands. Step 2 Every day at. Sign #4. If it floats, your starter is ready for baking. In a separate medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Weigh out your sourdough starter and beer into a large mixing bowl and mix together briefly. ) Discard the rest. A heating pad is another effective tool to keep your sourdough starter warm. Cover; place in a warm area, 70°-85°F, for 8-12 hours. Age: 4500+. Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Starter is a thick liquid made from flour. Add flour mixture and melted butter; stir until combined. A sourdough starter culture is used to seed fermentation in new dough when making sourdough bread. looking for instructions? discover the ten chapters of sourdough insanity. Mix well and cook immediately while the soda is active. To revive, mix with water and let sit for 6. A sourdough starter can last for quite a long time in the fridge, but it won’t last forever. Some of the most popular and efficient ways to keep an active sourdough starter warm include: Feeding starter with warm water. Grate frozen butter with a box grater and toss it directly onto the flour mixture, mixing it up as you go. It's pretty darn hard to kill them.