I was stoked to trade a scoby for some heritage sourdough starter from 1904!
I have used this sour dough starter for many years and never tire of this
tasty rustic bread.
Home milled flour from whole grain is healthier than commercially made flour.
1/2c sourdough starter
1 3/4c warm water
4 c home milled flour ( I use a mix of: spelt, buckwheat, rye, oat , red hard wheat)
¼ c psyllium husk flakes or 2 tsp powder
2 tsp Himalayan salt
2 T organic black strap molasses
2 T ground flax seed (optional)
When your starter has been fed and has doubled in size and bubbly it is ready to use!
Dissolve & mix starter, breaking up clumps with hands in the warm water.* The hotter the water the more sour the taste will be! (I like to add the psyllium, molasses & salt to the water-starter mix).
Combine dry ingredients together in large bowl. (Set aside 1/2 c flour for kneading).
Make a well in the mixed flour and pour the sourdough starter water in.
Combine with spatula or wooden spoon, the dough should be slightly sticky. (Add a little more flour or liquid if needed).
Knead dough on floured board 5-10 minutes using the flour set aside.
Place formed loaf on a lightly greased cooking tray, cast iron pot or enamel cast iron casserole dish & cover with damp cloth and let rise overnight. ( I live in a very dry climate, so I put the covered bread in a cold oven with a small sauce pan of boiling water (2c) and let rise overnight).
Bake 50 minutes at 400f until the crust sounds hollow when you tap it.
Cool on cooling rack before slicing.
I always eat the warm crusty ends with butter straight out of the oven!
I like to mold the dough into a log shape, so that I get even slices perfect for sandwich making.
A log shaped loaf makes for even slices perfect for sandwich making!
As I like to keep the bread fresh, once cooled I slice it and freeze it on cooling racks until firm, then store in an old coffee bag or Tupperware.
This bread makes the most awesome toast!
Pre cut slices, from freezer to toaster oven, makes for perfect crunchy toast.
Sometimes I have enough sourdough starter for another batch but don’t have the time to do 2 batches at once. I found out that I can put the bubbly sourdough starter back in the fridge overnight and use it cold the next day. The bread rises just as well using cold starter!
I also measure 100g and freeze in small jars for safe keeping and for gifting to fellow bread makers!
Read more about flour, and why I choose to mill my own!