The Secrets of Bread Making (Part 1)

Just kidding! I don’t know the secrets of bread baking. But I’ve been making consistently good bread all winter so I am sharing my recipe.

On Thursday night when I get home I feed my sourdough. My sourdough starter came from Aunt Janet. It lives in this jar in the back of the fridge. I pour it into a bowl, add 1/2 cup water and 1/2 cup flour and stir and cover with a towel.

Our kitchen is the coldest part of the house so I put the bowl in my room. I love the doughy smell.

If you don’t have an Aunt Janet, maybe you can get a sourdough starter from a local bakery. Or use the Internet. I think you can make your own starter. Do the homework.

Sometimes the liquid on the top looks dark. I just pour it off. Aunt Janet says it’s pretty tough to ruin it. So unless you’ve neglected it for so long that it has hair and a deep voice, you’re probably okay. If you boil potatoes, save the water and use that to feed your sourdough. Maybe that’s an old wives’ tale. Can’t hurt.

The next day it looks bubbly and is ready for action.

I use 1/4 cup for my recipe and put the rest back in the jar for next time.

Apologies to the person who posted this recipe because did not keep a record of where it came from. I put no-knead bread and sourdough into my search engine and this came up somewhere.

I use 5 oz. of wheat flour and 11 oz. of regular flour. Both from Bob’s Red Mill. I have no idea how to do it without a scale. I add 1 1/2 t. salt, my sourdough and 12 oz. of tap water. Stir it all around. It won’t look pretty.

Cover with plastic wrap. I put it in my room where it’s not so cold. But I read somewhere that the no-knead stuff doesn’t need coddling so use your own judgment.

Set aside for at least 18 hours. I leave it longer and have found the recipe to be forgiving. Obviously, or I couldn’t do it.

Stay tuned for part 2.

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