"With bread all sorrows are less"
Don Quixote, Cervantes
I have tried many different flours and just as many recipes in baking bread with a sourdough starter. I have discovered some very good recipes with great successes using various flours and recipes over a period of several years. But today I wanted to share from my own repertoire of bread baking and experience in the baking and eating of sourdough loaves.
This loaf bread is absolutely by far the easiest sourdough bread recipe for taste that I have found and has become my weekly loaf. It is delicious in taste and slices beautifully for toast or a sandwich. My husband is a fan of it, and that alone speaks volumes. The recipe is found here from dieteasily. It is extremely easy and begins with a very sticky dough that does not require any kneading. After mixing the ingredients together, you pour the dough into your baking pan and throw a cloth over the top. It is set in a warm (room temperature) place to rise anywhere from 6 to 12 hours. I usually make mine after supper and the next morning everyone wakes up to the smell of freshly baking bread.
I have ground my own wheat for this loaf which makes a more dense bread, but an organic all purpose flour works the best for my family's needs.
I do not presently add any seeds because my family likes it plain. It is not always a pretty loaf, but the taste never fails and as mentioned before it cuts wonderfully with just a tender bite in the outside crust.
Give it a try and tell me what you think!
t
