You may already have met Audrey the sourdough starter (technically, Audrey II, mother to Audrey III – Audrey III lives with cool folks on a homestead in Australia!). She’s the key to the delicious loaves of bread we eat with our homemade soup, meatloaf sandwiches, and our incredible egg (thanks, ladies!) breakfasts.
Sourdough lends itself to beautiful boules, perhaps the most recognized shape for sourdough loaves, but we typically bake ours in a loaf pan so that we can easily make sandwiches. Making bread doesn’t have to take long or require herculean efforts, but the payoff is substantial: additive and preservative-free bread with simple ingredients, and in the case of sourdough, it’s a low glycemic index food. Sourdough bread is also acidic, so it doesn’t mold as quickly as other bread products. Interested in making your own? A simple recipe and instructions follow. Continue reading “Hello, Audrey: Making Homemade Sourdough Bread”
We hope you had a relaxing, peaceful Thanksgiving! We enjoyed ours, with the exception of a fermentation…shall we say, incident?
A packet of San Francisco style sourdough starter has been in the refrigerator for years. We love sourdough bread, so we pulled it out and reactivated it.
We strive to use as much of the natural bounty on the farm as possible. So far, we’ve made water kefir with the mulberries and blackberries that grew untended. We’ve also been keeping an eye on several black walnut trees that will drop nuts in the fall, with the idea that we’d like to have our pigs (yet to be acquired) take advantage of those.