Thought I’d try to get some of my sourdough recipes posted. For the past 11 years, we have not had to purchase our daily bread from the store. 🙂 It used to be soooo frustrating to read the labels on the bread at the bakery outlets (where we used to go & buy a bunch & freeze it). Even many of the “healthy” breads had soy or high fructose corn syrup in them! As we began to research the health benefits of using natural leaven, we knew it was something we wanted to try. We purchase 50# bags of Sir Galahad, King Arthur Unbleached Flour at Yoder’s in Minerva.
Fortunately for me, my starter is very forgiving 🙂 I’ve made many mistakes, but never so bad that it didn’t recover… I use my starter daily for a couple weeks straight. I make an assortment of bread, pizza crusts, crackers, & english muffins. These are all my “staples”, because they freeze really well. (We all really enjoy a chocolate cake recipe, too!) Once I have a nice stash in the freezer for us and our customers, I’ll put the starter in the fridge for a week or so to get a bit of a break. It can be a little overwhelming at first, but once a routine is established, it really goes pretty smoothly. If anyone ever wants a “start” to try, I’m always happy to share. And anytime anyone wants to “shadow” me to see what I do, you are welcome to come out – just check with me the day before to be sure my starter is out & “active”! 🙂
So here are some of the recipes I have typed up:
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Is there any reason I shouldn’t sub honey or sugar for the evaporated cane juice?
I’m not sure about honey, but sugar should be fine. 🙂
Awesome, I’ve got the first step done, by 12 tomorrow I should have bread.
Great! You’ll have to let me know how it turns out! Blessings to you…:)