Holidays and soon more Holidays!

Happy Holiday! How are you spending this holiday? Let me repeat that – Happy Holiday! We wish you joy, peace, happiness and a very fulfilled life which you share with others. Whether you celebrate Easter, Passover, Spring, God of the Universe, etc. etc. may you always delight in your celebrations and may they enrich your soul so you give back to the world much of what was given to you.

Our gift to you – actually, from a member of Bettina Network’s Lifestyle Community – is a recipe for Sour Dough Bread which is phenomenal. We had some weeks ago and can still taste it.

SOUR DOUGH BREAD

COPIED – IMPROVED – PERFECTED

by: Carter

Sour Dough Bread Starter

+ Start with about 1-2 cups

+ Feed daily – 1/2 cup warm water plus 2/3 cup flour – mix well and loosely cover with towel, paper towel or coffee filter

+ If kept in refrigerator – feed weekly as above – before making bread – remove from the refrigerator about 2 days prior and feed 3 times – every 6-8 hours

Sour Dough Bread Recipe

#1

3/4 cup sourdough starter (room temperature)

1 1/4 cups lukewarm water

3 cups unbleached all-purpose flour

(you know we changed this to organic whole wheat flour or even half and half organic whole wheat flour and pastry flour)

1 Tablespoon sugar or maple syrup or honey

1 1/2 teaspoons kosher sale (dissolved in 1/4 cup of the total a water amount

#2

700 grams all purpose flour (or bread flour), 5 1/2 cups

(here again we would substitute organic whole wheat flour or half and half organic whole wheat and pastry flour)

20 grams salt, 1 Tablespoon (dissolved in warm water)

200 grams veery active starter 1 + cup

525 grams water – 80 degrees F., 2.22 cups

Mix all the ingredients together and knead well – at least 10 minutes – with a folding action.

Place dough in a clean, large oiled bowl covered with a towel and let rest in a warm place until doubled – about 4 hours. Punch down dough and knead again for a few minutes – stretching the dough. Return to bowl and let rest a second time until doubled – about 4 hours. Remove dough from bowl and place in bread pan(s) or shape and place on a baking stone. If using a baking stone, sprinkle the stone with ground cornmeal and cover with an oiled metal bowl that will allow for expansion. Allow for final rise (about 4 hours in a warm location or overnight in a cool location). Heat oven to 450 degrees F. Place bread pans on stone with metal bowl covering in the oven for 15 minutes. If using the metal bowl, remove after 15 minutes. Reduce oven temp to 350 degrees F and continue to bake for about 30 minutes. Remove from oven and cool – then ENJOY!

Ed. Note: And don’t let anyone take away from you the ability to wish Happy Holidays to your friends. How wonderful to have so many and such diverse people around you that you have to wish them a Happy Holiday to cover the many different celebrations which take place within the community of people you can call friends.

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SOUR DOUGH BREAD