Dip your hands in the flour bin and begin to slowly fold the dough over itself, using a nice sweeping motion with your hand. Step Five: After the initial rising period, sprinkle the top of the dough with few pinches of flour. I usually just mix it up the night before, so the majority of the rising takes place overnight. Step Four: Cover with plastic or foil and allow to ferment and rise for 12-15 hours in a warm place. Step Three: Add in the last cup of water, three more cups of flour, and the salt. Step Two: Add in three cups of the flour and the optional yeast. Step One: Combine the starter and two cups of the water. – 1/4 teaspoon yeast, optional (for colder days, I useĪ teeny teeny pinch of yeast, just to help the dough along, though if your kitchen is warm, I'd omit this) I currently have a loaf raising that is 4 cups whole wheat and 2 cups bread flour…we'll see how it does!) – 6 cups of flour (I use 3 cups unbleached white bread flour and 3 cups freshly ground organic whole wheat flour, though you can use any combination of these you like. – 1 cup of active sourdough starter (learn to make your own HERE) Truly, an all-purpose bread rich with natural yeast and fermented goodness.Īnd I'm sorry for the lack of pictures, but such is life.įor great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE. ![]() It serves as a wonderful breakfast bread alongside eggs, is crusty enough to dip into delicious soups, and makes wonderful grilled sandwiches. I can't even remember where I ran across this recipe, and even though it's not all whole wheat flour, it works for us. So I was ready to not only find a traditionally fermented bread, but also one that I could consistently make brainlessly. You see, as spring comes close and we spend more time out in the gardens, my experimental baking takes a break. The one that will likely replace all other breads, for the time being. Cause this Momma is tired.Īnd all that to say, I've found the bread recipe. And even though I'm sore at the moment, the physical release of hard work felt good and the mental boost of accomplishing something so exciting will carry me off into the week.Īll that to say, our Sunday dinner will likely consist of bread, eggs, and yogurt. And so, I decided to tackle that mound of wood chips and get to work mulching the gardens. The sun was out and even though it was brisk, the smell of fresh air and soil drew me out of my stale home. Let's just say, it's all sore.Īfter church and family time, I spent the hours while Georgia was napping outside. I almost don't have the energy to type this.
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