Natural Leavening Bread

For one loaf…(may be doubles or tripled)
1 ½ cups starter
¾ cup cold filtered water
Approx. 3 to 4 cups freshly ground “hard” wheat flour(red or white hard, red fife, spelt)

*Mix first two ingredients in a large bowl, gradually add the flour until dough pulls away from sides of bowl. Get your hands covered in flour and start kneading for about 5 to 7 min adding flour as needed. Then put olive oil or melted butter on your hands and knead the dough for another 4 to 5 min. Form into a ball and brush with melted butter. Let rise in a buttered bowl overnight or at least 6 hours. Cover with a moist cotton cloth. The best temperature is between 60 to 70 degrees F. (15 to 21 degrees C.)

*After rising time, punch down and add 2-3 tsp. Celtic sea salt
and knead for about 2 min. until salt is all mixed in. Form into a loaf, pizza crust, baguette, buns, or whatever. Put in/on a buttered pan. Let rise in a warm place till double in size (about 1 ½ - 3 hours) I put mine in a warmed oven (about 80 degrees F.)

*Preheat oven to 425 degrees and right after you put bread in oven drop temperature to 350 degrees F and bake bread for 35 to 45 min. Bake other items till browned. Take out of pans and cool on wire rack.

This starter is excellent for a variety of baked goods like: waffles, pancakes, bagels, scones, crackers, and tortillas. If you want those recipes, let me know.

How to keep starter:

Feed your starter 1 cup of water and 1 ¼ cups of flour every day if you want it to be active but it can go up to two weeks without a feeding. You should get a clean glass jar for your starter every two weeks. Keep this starter in the fridge all the time. When you make bread, always leave at least 1 cup of starter for next batch. Keep all utensils clean, thus preventing introduction of foreign bacteria.

Good Luck and call me if you have any questions.
Lorraine 250-352-3860