The thickness of your sourdough starter can determine how much flour needs to be used.
Place a damp towel over the bowl and then cover with plastic wrap (the humidity in the bowl helps in the rising process). Let rise until it doubles in volume (when you can put your finger in the dough and it leaves an indentation and doesn't spring back out- approximately 2-4 hours)
This is the point, if you want to add flax seeds or nuts, to spread them on the kneading table and knead them in. (in these pictures, I have done this on first kneading)
Sava and I went up to the San Juans to stay with my folks for a good chunk of January. There were many delightful thing that happened as a result of this trip: Sava got to really connect with her grandma and papa, I enjoyed some blissful recovery time, we missed a month of icky frozen Virginia weather, we feasted every night (my parents are consummate foodies), and...... perhaps most importantly, I returned home with a sacred jar of sourdough starter, from a batch that mom has been carefully tending for six years. It is my first adventure with sourdough starter, and I have to admit that I thoroughly enjoy having this extra pet around the house... one that needs to get fed every other day with a bit of flour and a dash of sugar. Along with all the new little planties... our brood is growing.
Sourdough Bread & Sourdough Pancakes have been the main focus of experimentation. I have so much to learn.. I have never really baked before. I inherited my mother's hippy discomfort with white flour and sugar, and so much of the pleasure of baking has been denied to me. But this.... living, thing, getting baked into wholesome loaves and fluffy pancakes. I am entranced.
For bread, I stumbled upon a recipe that has been working for me...I will post it in a bit... but I would like to expand my horizons.. does anybody have any amazing recipes they would like to share?
with love, and in search of the perfect bread,