Updated: Feb 12, 2021
Well, this post is a long time coming! With twin toddlers, I've slowed down a lot with posting articles. But I'm starting to have a *little* bit more free time to share my thoughts and kitchen adventures.
I've ordered seeds for this year's big garden. Coming up in the blog chute, I want to share about my favorite way to store your garden seeds. I am a bit of a seed hoarder, so I have a big collection. I've finally gotten organized and made a list of all of my seeds and year they were bought, and what variety they are! Since I did that, it was easy to order the right seeds that I was low on or missing for this year. How nice to have that ready for gardening2020!
I will plant asparagus seeds, parsley, (root) sweet potatoes, peppers, and storage onion seeds tomorrow in some of my newly cleaned flats. I cannot wait for the first onion or bunch of parsley from the garden!
My last sourdough article was about how to make your own sourdough starter. So if you have already done that then we can move on to the next step: Mixing bread dough.
This is my favorite sourdough recipe.
Some folks like to weigh their flour and water (with a digital scale), and that does give you very good results...but I feel like it complicates things. Most people love simplicity and ease, and I'm one of them.
There are two ways to maintain your sourdough starter:
Keep it on the kitchen counter and feed it twice per day.
Store it in the fridge and feed it one day ahead of time before baking your bread. You need to feed it about every 10 days to keep it healthy if it is stored in the fridge.
Step 1: Twenty-four hours before starting to mix your bread dough, you need to take your starter out of the fridge and feed it. This involves throwing out all except for 1/4 cup (or using the excess for sourdough crackers/pancakes, etc). Then mix in 1/2 cup of room temp water and 1 cup of white flour with the remaining starter in your jar.
Step 2: Wait until your starter gets frothy and bubbly, which can take anywhere from 4 hours to 12 hours depending on your house temperature. If you're not sure, do a test run (feed it once 48hrs ahead of dough mixing), then feed it again the next day and use that batch for your bread mixture.
Step 3: Once your starter is frothy (you can test its readiness by putting a small spoonful in a cup of water and if it floats, it's ready!) - then you can start the Sourdough recipe as follows:
Rosemary's Super Delish Sourdough Recipe
1 cup of bubbling sourdough starter
6 cups of whole wheat flour or a mixture of white and wheat
2 3/4 cups of room temperature filtered water + 1/4 cup water
1 Tbsp Sea Salt
If you are using a big cast-iron Dutch oven to bake in, mix the following ingredients in one big bowl. If you are using loaf pans, divide the ingredients equally in two separate bowls. In a large bowl (preferably with a lid), pour in the 2 3/4 cup of water, and then the starter. Mix these thoroughly. Then add the flour. Mix the flour in thoroughly with your hands. It gets messy, but keep at it until all of the flour is mixed in. If it is super sticky and watery, put a little flour in. If it's really hard to mix, add a tablespoon or so of water. It should be gooey and sticky like really thick brownie batter.
Feed your starter and put it back in the fridge for next time.
Cover the dough bowl, and put it aside for 1 hour at room temp. Then add the salt and 1/4 cup water to the mixture by "kneading" or squishing it inside the bowl. Do this however you like, but just be sure the salt is mixed in thoroughly. I usually just kind of fold it in by pulling the dough up over itself and rotating the bowl as I do it.
Now cover the bowl(s) and let them rest for 8+ hours or until bubbly and doubled in size. You can help speed this up by putting it in the oven with the light on.
Set your oven to 450 degrees F. Place the Dutch oven in the oven while it is pre-heating. If you are using loaf pans, don't put them in the oven ahead of time. Take the Dutch oven out once the oven is at temp. Be careful and don't bump your arms on the sides as you empty the dough into the Dutch oven. You don't need oil or wax paper. You can optionally do a few sideways slashes with a very sharp knife to help with rising. Then place the lid on the Dutch oven and place the whole thing in the oven. Loaf pans will bake the bread just fine, but the crumb will be a little more tough. With your loaf pan, you ned to oil it or use wax paper lining.
After 15 minutes of baking, you need to remove the Dutch oven lid. Then resume baking for 45 minutes at 400 degrees F. If you are at a high altitude, you might need to bake as much as 80 minutes in total. If using loaf pans, bake at 450 degrees for 15 minutes, and then lower heat to 400 degrees for 45 minutes.
Remove from the oven, and let cool on the counter for about 15 minutes. Then dump the bread out on a cooling rack. It is best to let it cool completely before slicing it. But I've never been able to accomplish this as the loaf is half eaten before it's even warm! Slather with some lovely grass-fed butter or your favorite spread
I'm working on a Pictoral Step-by-Step Recipe for Sourdough with about 5 different flavor variations! If you want this for yourself, sign up for my Monthly Membership. Sourdough can be tough to master at first, and when I first started making it, it was helpful to have pictures showing exactly what each step looks like.
What's the Monthly Membership all about?
Every month, I will post new recipes, videos, and e-books for living a pure and healthy life. I've built up a big library of goodies so I felt it was the right time for this! You can choose
Very affordable $7/month for just Recipes + Cooking Instruction & Tips
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