Sunday, May 27, 2012

Sally Fallons Sour Dough Recipe.

This Recipe makes 4-6 loaves.

2 Quarts (8 Cups) of sour dough Starter ( will add a recipe Later)13 Cups freshly Ground spelt, kamut, or hard wheat, (I used unbleached white flour)2 1/2 Tablespoons of sea salt/about 1 1/2 cups of Water.

Your started should be room temperature.

Place starter, salt, and 1 Cup of water into a large bowl and mix with a wooden spoon until the salt crystals have dissolved. Slowly Mix in the flour. Towards the end you will find it easier to mix with your hands. You may add the other 1/2 cup of water if the dough becomes too thick. It should be rather soft and easy to work. Knead by pulling and folding over, right in the bowl, for 10 to 15 minutes; or knead in batches in you food processor.

Without Pressing down the dough, cut or shape loaves into the desired shapes or place into 3 large well buttered loaf pans or 5-6 smaller loaf pans. Cut a few slits in the top of the dough, cover and let rise from 4 to 12 hours, depending on the temperature. Bake at 350F ( 180C degrees) for about an hour. Allow to cool before slicing.

The bread will keep up to a week without refrigeration.

* When I made this recipe I halved the mixture to make two big loaves.

** Recipe found in Nourishing Traditions by Sally Fallon.

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