Category: Baked Goods
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
To make your own sourdough bread you need to make a sourdough starter first.
Sourdough Starter (5 – 7 days ahead)
Add 1 cup of wholewheat flour to a bowl and 1 cup of mineral (filtered) water
Stir gently until you get a liquid consistency
Cover with a fabric cloth and leave in cool dry place for about 5 days
After 5 days you should see a bubbly liquid starter – this is the yeast that grows after eating the sugars in the wheat
Making the bread
Mix 1 cup of starter with 1 cup of mineral/filtered water into a bowl
Add about 2+ cups of wholewheat flour to the mix
Stir until you get almost a dough kind of consistency
Cover with a fabric cloth or plastic bag and let it sit for about 12 hours
Add a cup of mineral/filtered water to the mix. Then add flour while mixing until it’s too hard to stir.
Take it out of the bowl and start kneading.
Keep kneading while adding wholewheat flour until you get a nice dough (a nice dough is tacky but not sticky).
The kneading should take about 15-20 minutes.
When the dough is not sticky but not dry put it in a baking pan or Dutch oven (see image below) with a layer of flour or cornmeal underneath to prevent sticking.
Let rise for another 24 hours.
Remove plastic bag or cover from dough.
Dough should have risen over the past 24 hours.
Cover with lid if using Dutch Oven.
Bake for 45 minutes at 400F.
Spread some corn flour in the pan before putting the dough in so that the bread won’t stick when you remove it.
After about 10 minutes of baking, remove bread and make decorative slices in the top of the loaf. This creates a really nice effect when baked.