Sourdough

Sourdough bread is an art and a tricky science.  I have had just as many failures as successes.  But it is one of the most wonderful things!  So it is worth it to keep trying.  And fresh sourdough out of your own kitchen is priceless.

Sourdough Recipe

·         2 cups leftover cooked grain

·         2 cups sourdough starter

·         2 cups water (1 cup can be another liquid such as broth or kefir)

·         8 cups flour (at least 4 should be wheat flour)

·         1 tsp fine sea salt

Mix the left over grains, starter, water (lukewarm), and 4 cups of the flour (2 of them wheat).

Leave for 8 to 24 hours, until good and bubbly

Add the salt and the remaining flour.  Knead for 10 minutes.  Form into a ball and place in a lightly oiled bowl.  Cover with a towel and allow to rise until it increases in size 50%

Split ball in two.  Knead each ball for another minute or 2 (adding flour when too sticky).  Form loaves and put on baking pan sprinkled with seeds / cornmeal

Allow to rise 1 to 2 more hours then bake at 400 degrees for 40 to 50 minutes.

Sourdough Starter:  Mix 2 cups wheat flour with 2 cups water in a jar and cover with cheesecloth and a rubber band.  Let sit until bubbly (1 or 2 days).  Then add about a tablespoon of flour to it and stir every day for about a week until smells good and sour.  You can read more about starters and caring for them online or in my favorite food book, Wild Fermentation by Sandor Katz