With the change in the colour of the leaves, the cold salty air, and the grey skies comes the desire to bake and eat fresh warm bread. With butter, nuts, and berries of course!
Learning how to make bread and sustain a Sour dough starter helped me grow up is many ways. It taught me to use my intuition after considering my environment to determine the glorious organic outcome; how to feed and maintain the yeast, how much flour or water to add to the dough for the right consistency, how to knead and how long to knead, how long the bread would need to rest or rise, if there was the need for heat or cooling “retarding”, the right amount of time spent in the oven…not by time, but by the colour, feel, and smell. Just the basic skills for taking care of ones self or another.
Some adventures in Sour Dough. Teff + Wheat sough dough starters.
My husband gave me this dutch oven as a valentines gift when we first met. I mentioned wanting to bake fresh crusty sour dough, a package arrived a couple days later. It has been wonderful to bake breads, and rice in.
The oval flat looking loaf was an attempt at making a gluten free Teff sour dough bread. I found it unsuccessful and ugly, that being said the dough made killer pizza.