Categories: Breads, Grains, Sourdough

Ingredients

Directions

1. I keep a teaspoon of starter between feedings for my weekly bake. Two

2. days before I want to bake I take the starter out of the refrigerator and

3. feed it with a teaspoon of water and 1 1/2 teaspoons of flour. Cover and

4. leave at room temperature for 12 hours. Feed again with a tablespoon of

5. water and 1 1/2 tablespoons of flour. Cover and leave overnight. The next

6. morning add 1/4 cup of water and 3/8 cup of flour. Cover and let bubble

7. for 4-5 hours.

8. Mill 1 1/2 pounds of hard white wheat berries. If desired 4-8 ounces (1-2

9. cups) of other grains may be substituted for that portion of wheat, but

10. no more than 25% of the grain should be low-gluten. I usually put in 1

11. cup of oats and 1/2 cup of barley. Sometimes I’ll be adventurous and use

12. some coconut flour.

13. Add 1 tablespoon of salt, 1 teaspoon of diastatic malt powder (or 1

14. teaspoon of sugar, but you will get better results from the malt), 3

15. tablespoons gluten (optional, but you’ll get a better rise), and two cups

16. of water. Add the starter, reserving 1 teaspoon for the next batch.

17. Knead well, stopping every three minutes and letting the flour absorb the

18. water for ten minutes. Cover and let rise for 45 minutes. Stretch and

19. fold, and let rise another 45 minutes. Stretch and fold again, and let rise another 45 minutes. Shape and put into two loaf pans. Cover with plastic wrap and place in plastic bags. Refrigerate for up to 24 hours.

20. The dough will rise and the flavor will become more complex with the long rise.

21. Remove from the refrigerator and heat up the Sun Oven. Bake until internal temperature hits 190º.

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