Super Sourdough

Super easy, healthy, & delicious.
What you will need:
4 & 1/2  cups  of organic all purpose flour (unbleached, no bromate)
*If you think the dough is not quite enough for 2
loaves use 5 cups of flour & 2 & 1/2 cups  water.
3 level teaspoons of pink or sea salt
2  cups sourdough starter
2 & 1/3 cups of filtered water
2- 3 teaspoons of raw organic honey
Making an easy starter:
https://artisanbreadinfive.com/2017/02/06/easy-sourdough-starter
http://cookusinterruptus.com/blog/?p=4245
VIDEO:

Don’t use pyrex to any temps over 350 degrees.
Make sure you oil your pans well before placing dough in them!
Preheat oven to 500 degrees bake for 10 minutes then reduce to
400  degrees for approximately 20 more minutes!
Proofing the bread before baking takes from 2-3 hours on the
counter or until its raised at least 1-2 inches (it raises faster on a rack
where air can get under the pan.
Studies:
https://www.ncbi.nlm.nih.gov/pubmed/20975578
https://www.celiac.com/articles/23145/1/Is-Sourdough-the-Future-of-Gluten-free-Bread/Page1.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/
https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-disease
Note:
I recently discovered that if you take a cup of the starter out of your starter
container from the fridge, and place it into a bowl. Then add 1 cup of flour
to the  bowl and to your starter container to feed it and place 2/3 cups of water in each container as well & mix well. After you see the fridge container start to bubble
usually about 2-3 hours, you can put it back in the fridge. And after about 4 hours
the levain will be ready to use in your sourdough bread. This way you double the amount of starter creating a wonderful taste and more staying power.
Questions?  Just message me.

 

 

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