Super easy, healthy, & delicious.
What you will need:
5 level cups of organic all purpose flour (unbleached, no bromate)
2 & 1/2 – 3 level teaspoons of pink or sea salt
1 cup sourdough starter to make a leaven which you add another cup of flour & 2/3 cup water
The Levin should rise for about 3-4 hours. Then you are ready to make the bread dough & ADD
2- 2 & 1/3 cups of filtered water
2- 3 teaspoons of raw organic honey, or monk fruit, or organic sugar, or 2 teaspoons blackstrap molasses
Making an easy starter:
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
350 degrees (summer weather) 400 degrees in winter 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
in the OVEN with the oven light on!) Ideal proofing temp is 74 -82 degrees.
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. The (LEVAIN) 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.
ALSO I have been using organic sprouted spelt & whole wheat for a great tasting loaf of bread recently.
Questions? Just message me.
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