Sourdough Bread

This recipe makes 4 loaves

Pull starter out of fridge the evening before you make it, and feed it with 1 cup water, and 1 cup flour. Feed it the next morning 1 cup water and 1 cup flour and so on until you have about 3 cups worth. When you feed it don't stir with metal, only with plastic or wood. Cover your started with a loose piece of plastic wrap so it can still breath. Make sure it is nice and bubbly when you go to make your bread.

3 cups water - room temperature

3 cups starter

1/2 cup oil (coconut or olive work fine)

1/3 cup honey

2/3 cup wheat gluten

2 T. salt

10-11 cups whole wheat flour (approx. use your hands/bosch to tell, not the measurements)

Knead this for 10 minutes in the bosch (or by hand)

When you mix the bread, make sure to add just enough dough. You want it to be able to form and not stick to your hands too much as you form it, but you don't want it to be too dry. Wheat absorbs slower than white flour, so add flour, then knead a bit, then add more if it still needs it.

Place in a bowl with oil, then flip the dough, so the oil is on top and dough doesn't dry out.

I cover with plastic wrap, then a cloth, my grandma says you don't need the plastic wrap though.

Then after about 4-7 hours, depending on humidity and warmth in the house, and starter (lots of variables, I know, but you will get used to it!) punch down softly and form 4 loaves. Place in bread pans that are VERY well sprayed, as the loaves stay in for a longer time, they are harder to get out. Place a light, and clean dishcloth over the 4 loaves and let rise till double (4-7 hours).. Bake at 375 for 40-45 minutes..

In the winter I do all the rising in the oven, with the stove light on. You can also boil a pan of water and stick in in the oven with the bread to rise it quicker.

TIPS: Around 4 p.m. the next day after I have pulled out the starter I start. By 10:30 p.m. It is usually double in size, so that is when I punch it down and put it into the loaf pans. When you punch it down be pretty gentle, and don't knead too much. Just enough to get the bubbles out and form 4 nice little loaves.

This is a long process, but after you do it a few times, it gets a lot easier, and the bread is SO worth it!