So the past 2 months or so, I’ve been experimenting with sourdough. The biggest change is that I decided to use white organic flour instead of whole wheat or whole spelt to just see if it made that much difference. The boys loved my 100% white sandwich bread. It was light and fluffy and amazing, I have to admit. But I can’t have a wheat grinder and beautiful whole spelt to bake with and not use them. Also I can’t feed my family white flour on a regular basis, but I’m OK using some because it’s organic white flour, and it’s sourdough- so it may actually even be good for the gut. So I adjusted the recipes I like, and took some ideas from some other recipes and now I’m regularly baking the following recipes with fairly consistent results. The boys really like this bread too, it is way better than the dense bricks I was baking with before. Although, I am still experimenting with different additions, and new recipes. The world of sourdough is pretty fun. I used whey from my yogurt making last time. I added garlic and cheese one time to the artisan loaf, but it wasn’t great. Our cinnamon rolls haven’t quite worked yet. I made a great naan bread, and I’m always making crepes!
For bread the biggest thing is to just be home and able to watch it and play with the dough for a minute or 2 every 30 minutes to an hour for about 3 hours. Then it can sit out to rise for 5+ hours and then bake or go in the fridge to be baked anytime within 2-3 days. So it’s just a matter of planing ahead to have fresh healthy bread pretty much available all the time!
More info on my recent podcast:
Here are my regular I know these will work bread recipes. I will have a complete sourdough baking/cooking cookbook out this week I hope! :
