Sourdough Bread

Baking our daily bread is giving us more than just good nutrition, it is purposeful work, it is a daily meditation - once you start you can’t stop.

You can purchase a starter  here

Starter

To keep your starter going add 2 Tbs or more of flour and a bit of warm water, every 2 days, stir well.

If you not using it for a longer time- the sourdough should be fine for two weeks if stored in the fridge.

To make the bread you will 1 cup of starter, so add 1/2 cup of rye flour and 1/2 cup of warm water and let sit overnight so you can start making bread.

Keep 1 Tbs in the jar each time you prepare a bread and repeat as per instructions above.

Baking Bread

Put at least 1 cup of sourdough in a big bowl

Add 3 cups flour (any sort)

Add 2 cups water

Add seeds (linseed, pumpkin, sunflower, kibbled rye-soak first)

Add 3 Tbs oil

Stir well

Wrap in a towel and leave overnight in a warm place.

Next Morning

Add 2 cups flour

1 tsp salt

1 Tbsp sugar 

Oil your bread tin and place dough in tin.

Wrap in a towel and leave for another 2 hours (at least)

Bake in 200/180 c oven for 1-1 ½ hours..