Fresh baked bread. Can you smell it? We do on a weekly basis. Did you know making sourdough is super duper easy? All in all hands on time is only maybe 15 minutes for 2 loaves. You can’t even get to the store and back with that much effort! It seems like a lot of steps and takes a couple times to get in the groove. I promise though, you will soon and it will become second nature. Here is how I do it:
I bought a starter through Cultures For Health. I really liked the idea of buying one that has been around for awhile, an heirloom starter. Have you ever had heirloom tomatoes? WOW! So good! Anyways, here is my usual process along with my recipe so far.
To reactivate refrigerated starter:
1. Mix one parts water to one part starter to 2 parts whole wheat flour. You may need a larger container. Let is sit in a warm environment for 12 hours. I keep mine on top of the fridge.
2. After 12 hours remove 1/4-1/2 cup starter and put the rest back in the fridge for another batch. This feeds your starter so it doesn’t die.
3. Feed it again. One part water to one part starter (the 1/4-1/2 cup you removed) to 2 parts whole wheat flour. If your starter is well developed, you may only have to feed it twice. You want it to be airy and fluffy. If it isn’t, repeat step one for a total of 3 feedings.
Make your dough:
4. Combine all the ingredients from the bread recipe, cover the bowl and let it sit on your counter. The longer you let it sit, the more sour it becomes. I usually leave it between 6-8 hours, depending on the happenings of the day (sometimes it is overnight).
5. After it has risen, take it out of the bowl. I usually separate it into the two loaves at this point for easier kneading. Knead each half for a few minutes until it is no longer sticky on the outside.
6. Put each loaf into a pan and cover them with a towel. Let it sit on the counter for an hour.
7. Once it has about doubled in size, cook it about 40 minutes on 350.
8. Cut, spread on some ghee and enjoy!
Recipe so far developed:
1 1/2t salt
1/4c coconut sugar
1/4c cane sugar
1c palm shortening
6c. whole wheat flour
Bake at 350 for about 40 minutes.
Let me know if you have any questions or tweaked the recipe. I don’t think I have made it the same way twice, although we really like this latest version the best. Love your gut and make this your daily bread! You can make anything that needs yeast with sourdough (you can make it not sour). I could go on and on about my love for this little friend!