“Let there be work, bread, water, and salt for all.”
A desire to eat better and continue our journey to self sufficiency, led to me beginning to experiment with making bread. Initially it was your garden variety store bought yeast, white bread, and the results were lovely, but I wanted to be able to make something that had history, character, and was more true to how it was done “back in the day”. Something about the smell of fresh bread baking in my home, really added to the down to earth vibe in our home, and I have not purchased bread in almost a year since starting!
I had already been actively experimenting with Kombucha as a beverage, and was more and more drawn to the concept of fermented foods for health reasons, and so opted to try my hand at sourdough. The concept that bread could be made with 3 ingredients was incredible to me but I had to try.
My starter was born (water and flour, equal parts by weight) over a period of about a week. Everyday it was fed, twice a day, with copious amounts eventually being thrown out due to the sheer volume that was being created. Eventually I figured out how to use that up (see here for ideas) and I had a starter that seemed “healthy”. It bubbled, smelled slightly sour, and held some promise. 6 months later it is still a lovely pungent starter, that has spawned a whole wheat version, as well as an amazing coffee cake version.
As you can see below, my healthy bubbly starter created two lovely loaves of fresh bread, and the ingredients are only starter, water, flour and salt. I found the perfect recipe here. Julie’s website has been a great source of motivation to me for cultured foods and her video “how-to” for this bread make the process effortless.
Have you had any luck with homemade bread? I would love to hear your comments below.