I’ve been having trouble with my sourdough bread; I make it all the time and we haven’t yet turned on the air conditioning. The dough is so sticky it is very hard to work with. After looking into it, I read that you can switch it; instead of leaving it out overnight in a bowl, I put it in the ‘fridge overnight and then let it set out in the bowl in the morning. Then I shaped it into loaves and put it in the ‘fridge a few hours and then baked it. It’s a matter of trial and error – just try to see what works best – shorter times on the counter or whatever. victory ! ! !
Here’s part of what we ate tonight; there was also a millet/potato/veggie casserole. I love the sourdough bread, salad, hummus and raw veggies from Aldis. They have the best produce for the best price. I eat with chopsticks because when I was in Youth With a Mission outreach in Asia I learned to and bought some chopsticks in Hong Kong, which you see here in this picture. I bought 10 sets and only one has broken in all this time since 1987.
I planted some lettuce seeds in this newly made swc this morning. Hopefully it will turn out well.
1. Find a container to use and cut it apart a little more than halfway down. The bottom part is the water reservoir.
2. Punch or slit some small holes around the bottom part of the soil container. You can put felt in the bottom of where the lid was to wick up the water. In this case it was a weird shaped container so I cut it off and put it back in the top part because the top of the bottle was so long. If I would have used felt maybe so much soil wouldn’t have gotten into the water reservoir, but it doesn’t really matter.
3. Water the container from on top the first time.
4. Place seeds on top of soil and then a bit more soil to cover the seeds. Water a little more.
5. It should be a long time before it needs more water, but when it does, lift the soil reservoir and just put some water into the reservoir.
6. Cover it and place in safe place and wait for it to sprout.
Concerning my weight loss, I found out I should only eat slightly more than 1300 calories per day. So far I’ve had a Granny Smith Apple, 4 small pieces sourdough bread with sunflower butter, agave syrup and raisin, all which come to at least 470 calories. Will need to consume a bunch of celery and raw veggies today. Yay
Here’s my 2nd one today then must make soup.
2nd picture – placed soil container in reservoir
3rd picture – watered from the top
4th picture – put in some lettuce seeds and covered with a bit of soil
5th picture – placed on top of ‘fridg with other one I made today
Yesterday I sent off a couple of rocks to my son and his girlfriend. Her b-day is coming up and his is in March, plus Valentines day – so a gift is in order. She gets the lady bug magnet and he of course gets the dog, whose expression reminds me of dear son : )
You can notice the boxes I made out of wallpaper sample sheets I’ve had for probably over a decade. These will work well for the rocks ! !
p.s. I am so very addicted to the computer and that thing called fb today. I baked this sourdough bread using the longer method of 12-16 hours on the counter, then form it the way you want it and refrigerate it 8-12 hours, then bake at 430 F. 20 minutes with a pan of water on lower rack, then at 400 F. for 15 minutes. Then take bread out of pan and put in oven 5-10 minutes. It turns out delish, actuallyl.
This recipe looks like what I’ve been looking for. I have about decided to apply to be a vendor at a farmers market 2-6 on Wednesdays. Hopefully they will accept me but I can’t apply until the meeting around the middle of Feb. My last attempt at being a vendor at another market was rejected because 2 other people wanted to sell the same thing – must be a very elite place to sell. Anyway all market are not alike. I don’t want to be such an early bird, so the afternoon one seems right for me, plus there are others if this one doesn’t work out.
I tried a new recipe. Here’s a picture. 8-12 hours in the ‘fridge before baking (after proofing overnight).
recipe for Honey Oat and Flax Sourdough
I found this somewhere and converted it from metric and changed it to my way of making sourdough.
3 c. flour
1+ c. water
3/4 c. starter
1 1/4 T. honey
3/4 tsp. salt
1/4 c. rolled oats or quick oats
1.5 T. ground flax seeds
mix 1 cup flour, 3/4 tsp. salt and 1/4 cup water.
Mix in 3/4 cup water, 1 cup flour, 1 1/4 Tablespoon honey, 1/4 cup rolled oats or quick oats and 1 1/2 tablespoon ground flax seeds. Add 1 more cup flour.
Proof 12 to 16 hours (put in casserole with lid and leave it on the stove top or counter).
Shape into final form (slash the top at this time too). Refrigerate 8-12 hours (covered)
Allow to come to room temperature (will take about 2 hours).
Preheat oven to 430 degrees F. Put tray of water on bottom rack.
Bake 20 minutes. Reduce heat to 400 degrees F. Remove water tray.
Bake 15 minutes. Remove from pan. Put on oven rack 5-10 minutes. Cool on rack.
I love this recipe. The bread tastes so good – not quite so sourdoughy as the other way I’ve been making it – and I love the texture. Keeping it in the oven though at that high temp. seemed a little long, so I didn’t keep it in so long – this will take some experimentation, but I’m happy with this bread : )