In an semi-epic personal journey of finding the simplest most intuitive naturally leavened bread possible, I have finally triumphed. Let the doves free! Cue an orchestra of angels!
OK, so how did I do it? With a little help from my friends! Follow the simple recipe below with distilled wisdom… and you’ll wonder why there could ever be mystery around such an easy thing.
INGREDIENTS
Starter* Flour Warm water SaltMETHOD
– Add a cup or two of flour and warm water to your starter until it’s like thick paint. Leave overnight in a cold place. – Add flour (the amount you need) and salt (to taste), warm-hand hot water until you get a lovely, slightly tacky (but not sticky) dough. – Knead well for 5-10 minutes – Leave for 3-4 hours in a warm place in an oiled bowl – Punch down and knead well for 5-10 minutes – Shape into loaves. Take out a golf ball amount of dough – this is your new Starter! – Allow to rise for 1-2 hours – Bake at 230 for 15 minutes, then reduce to 190/200 for another 20-25 (depending on loaf size) – Remove from oven and allow to cool on a rack – Bon appétit! If you have any questions about how to start a starter, email Sustainable Living and we will tell you how easy it is!
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