Sliceable Sourdough Bread

Creating a sliceable sourdough can be daunting – but not with this amazing recipe by Ashlee Purdie, a self sustaining homesteader who  slings babies while delivering calves and looks great the whole time. 

First make as sourdough starter or get one from a friend. To make a sourdough starter mix one tablespoon of flour with one tablespoon of water twice a day until bubbly. If you are not using your starter, put it in the refrigerator. 

Take your sourdough starter out of the refrigerator around 7 or 8 pm. Dump about 3/4c active starter into a mixing bowl. Don’t scrape the jar clean!

Combine your 3/4c starter with 1c water and 1.5c whole wheat flour. It may be thinner or thicker, depending on the initial consistency of your starter.

Cover with a plate or plastic wrap and forget about it until morning.

Add 3/4 cup each of water and flour to your starter jar and mix well. Let sit on counter a couple of hours.

It may have swelled a little, but should definitely have some bubbles. It is quite active and happy, so stick it back in the fridge until you’re ready to bake again.

Next morning- See how nice and bubbly it is now? It is ready to bake with.

Add 1.5c white bread flour, 1/2c ww flour, 2t salt, about 1T butter or lard, 1 egg, and a tablespoon or two of honey. (Coconut oil seems to make a heavy loaf). I have made it with and without the egg and both work fine. If you have extra eggs, use one, otherwise don’t stress.

Mix with the paddle until the dough forms a loose ball.

Switch to the dough hook and knead on low-med until the dough is smooth and tacky but NOT sticky. I had just pinched the dough in this pic; notice that none stuck to my fingers? You may need to add a little more flour or water to get the right consistency. Add small amts at a time though, and let it mix for a few minutes before any more changes. When it’s’ ready, cover bowl. Don’t oil the bowl! Has your bread ever had big holes inside? It’s because you oiled it. It causes the dough not to stick to itself when you shape it. So no oil yet! 

At this point turn the dough out onto a silpat sheet and place in dehydrator at the lowest temperature, 95 degrees, or in a warm spot of the kitchen. 

The dough will have doubled in size. 

I prefer to let the dough sit and sour while it rises for 18 hours.

Bake until internal temp is between 190 and 195. Brush with butter/oil while still hot. This is generally 350 degrees for 35 minutes.

Remove from pan and cover with damp tea towel until cool. Your crust will be soft and lovely.

We have used this dough and shaped it into garlic bread, shaped into hotdog buns and shaped into hamburger buns. It’s good for more than slicing bread.

 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.