purpose of making a sourdough bread starter is to acquire the
or soil-based organisms from the air that will begin to
bread, making it easier to digest. This can be done more quickly by
using a commercial sourdough starter or harvesting soil-based organisms
from such product as EM (efficient microbes) liquid. In
could also get your soil-based organisms directly from the soil, but
usually people new to making food with microbes will prefer to take
them from the air.
recommend using only heritage grains such
as emmer, einkorn, kamut khorasan or spelt. Modern wheat, no matter how
organic or whole grain it is, has been bred to have as much bulk as
possible in the grains, and therefore as little nutrients in
relationship to that bulk as possible.
Making A Sourdough Starter:
1 Mix 1 cup of rye flour with 1 cup of
until mixed thoroughly.
with a loosely-woven cloth and set on counter at room temperature for a
Add a spoonful of flour and 1/2 cup of water and stir.
Day 3: Add
1/2 cup of flour, stir, replace cover and set on counter.
Day 4: Add
another 1/2 cup of flour, stir, cover, keep on counter
Day 5: Add 1/2 cup
flour, stir, cover and
keep at warm room temperature.
1/2 cup of flour, stir, cover and keep on counter at room
Making The Bread
you are using a starter from a previous batch of sourdough, mix it with
enough flour and water to make the amount of bread you wish to make,
and then cover it with a wet cloth and let it sit overnight,
the flour has time to be exposed to a long soak period. When you are
ready to begin to make your bread, proceed as follows:
1/2 cup of flour out on a counter top or cutting
board, put the dough in the middle of it and knead it until it has a
soft, spongy or springy consistency.
Put the dough into a greased bread pan
with a wet dish/tea towel.
this stay at warm room temperature until it has risen half again
its size in bulk.
Place in oven and
bake at a hot temperature (375 F or GM 7 1/2) for
bread will often split at the crust when baking. There is
nothing that seems to be able to prevent it completely. This is a
a light, fluffy bread. It is filling and tasty. I suggest limiting
to 1 slice of bread a day, and one slice of this bread will make a
reasonable portion of a meal.
Slice the dough down the middle with a sharp knife just before putting
it into the oven (not shown) to help
prevent this sideways splitting.
Wild-Harvested Sour Dough Starter
1 cup warm water
1 1/4 cup flour
grated raw potato about the size of a
cup before grating
teaspoon sea salt
Mix together all ingredients and
transfer to a wide-mouth glass jar or
with a loosely woven cloth such
someplace with warm room
temperature out of direct sunlight.
day, cover with a lid or airtight
cover (plastic bag).
it to ferment for 2 weeks.
day, add 2 teaspoons of flour
and enough water so that it stays a
smooth paste until ready to use.
Problems With Starter
Starter loses its activity
and does not make the bread rise as much as it used to.
Mix 1 teaspoon of inactive starter with 1/2 of cup of flour and enough
water to make a smooth paste. Cover with loose-woven cloth and leave it
out on the counter at room temperature for 4-5 hours or until it has
doubled in size and then refrigerate.
biscuits can also be made by mixing or adding some flour to the
sourdough slurry the night before, leaving it thicker than a slurry and
more like the consistency of bread dough before kneading, and then drop
that dough into hot, but not smoking, fat by the tablespoonful and deep
fry until golden brown on both sides.
Some menu suggestions
for a slice of
Cover with chopped garlic and tomato
and toast lightly under a grill.
Add some oregano, fresh or dried, and cheese. Melt the cheese briefly
under the grill if it is conventional, pasteurized cheese, or you can
use your own cultured cream cheese and not cook it.
chop up a slice of bread and
put in a ceramic cup and put in a
rice steamer and steam. Meanwhile, make a 2 minute egg. Remove the egg
from the boiling water and let it dry off, but do not put it under cold
water. Wearing a glove, pick up the egg, tap one end gently with the
flat side of a knife until the shell cracks. Pick some of the shell off
the egg and then scoop out the egg from inside the shell with a small
spoon, pouring onto the steamed bread. Add butter, salt and pepper to
bread, add a thin layer of
marmite (yeast extract), serve with
cultured cream cream cheese and naturally brewed soy sauce on the side.
2 1/4 cup warm water
2 teaspoons sea salt
5 cups flour
1/3 cup sour dough starter
Combine water, sourdough starter and flour. Mix together for about 10
minutes, cover and leave on the counter overnight. Next day, divide the
dough into 14 balls, poke a 2" hole in the middle of each ball and make
a bagel or doughnut shape.
Rest for 20 minutes. Mix 1/3 cup of sugar in 2 quarts of wate and bring
to a boil on the stove. Drop the bagels into the boiling water 1 at a
time and boil for 1 minute. Remove from water and place on a greased
Mix 1 egg white with 3 tablespoons of water and then brush on each
bagel if desired (optional). Bake at 350 degree 30 minutes or until
Take out a handful of prepared sourdough bread dough for every
hamburg roll you want. Form it into a a round ball and then flatten it
to pancake size. Cook it in hot fat or lard in a baked enamel
frying pan until golden brown on both sides. Allow it to cool for 5
minutes on a wire rack or paper towel on a ceramic plate and then slice
it in half, lengthwise, with a sharp serrated knife. Truly
Taste, Health and Community With Naturally Fermented Foods by Nancy
Make regular sourdough bread
dough and have on hand. Cook the
hotdogs. Take out a piece of dough and roll it out or flatten it with
your hand, and then wrap around each hotdog. Let the dough-wrapped hot
dogs sit in a warm place, covered by a wet dish/tea/cotton towel until
the dough has risen. Bake at 350 degrees F for about 10 minutes or
Traditions by Sally
Enzymes for Health & Longevity by Dr.Edward