Comments on: Pennywise Platter Thursday: Simple, Affordable Bread

By: momof5

momof5 — Tue, 06 Dec 2011 01:10:59 +0000

To add some of my own "wisdom" on sourdough bread making~ I have used my bosch with a metal dough hook & at times left it overnight in the same bowl with hook attached & never had any trouble with the rise of dough, however, I have discovered the dough left in the mixer is eating away the bowl! It is a plastic bowl. So, now I transfer to a ceramic bowl after I mix the dough for its overnight rest.

I make anything bread I can think of using this sourdough starter, biscuits, challah(our favorite) flat bread, pizza dough etc.
Here is my recipe for the challah
1 cup sourdough starter
1 cup water (non chemical~no chlorine etc, it reacts w/sourdough)
1 tsp real salt
2 farm fresh eggs
1 cup or to taste of honey or molasses
enough flour to make a soft not wet dough
Mix thoroughly but do not over mix.
Flour your flat cookie sheet liberally
Place dough on floured cookie sheet, shaping by twisting or braiding.
Cover with a towel & leave overnight.
Place in a cold oven & set oven temperature to 350. Bake till hollow sound
when tapped. Enjoy~

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Mon, 31 Jan 2011 19:44:19 +0000

@Kari, You're welcome, I'm glad you liked it to much!

By: Kari

Kari — Mon, 31 Jan 2011 19:30:56 +0000

Oh my gosh!!! I had the flu last week and while laying in bed miserable with 102 degree fever, I was poking around all my favorite real food blogs and I found this bread recipe. I loved how simple and frugal it was so I had to try it. When I realized that it only took me 20 minutes and I had three pans of bread rising on the counter, I said a little prayer: "Let this be the one." It is THE ONE!!!!! It is the best sour dough I have ever made AND I can totally see myself making this weekly or so because it is so fast. Now I don't have to be so stingy with the bread not knowing when I might find time to make some more. I have been so overwhelmed since converting my family to a Weston Price kind of diet in August. This recipe made having the flu completely worth it!!! Thank you so much!!!!!

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Sat, 21 Aug 2010 17:04:54 +0000

@Jenny, I think you could absolutely cut down the salt in the recipe. It's really just a flavor thing. I wonder if it also depends on what type of salt you use? I use celtic sea salt, and I don't think the taste is quite as strong as, say, white table salt. But I don't think decreasing the salt will hurt the way that the recipe works.

By: Jenny

Jenny — Fri, 20 Aug 2010 21:12:02 +0000

i know this is an older post, but i have a question. i just made this recipe and WOW was it salty (or at least for me). i haven't fed it to my husband yet, but i can already guarantee that this will not go over, so i've decided to hide it an avoid rejection for now :p what is the function of the salt in this? is it just flavor? or does it do something else? can i reduce the amount without compromising the bread? thanks for any info! i really really want this recipe to work! :)

By: Verina

Verina — Sat, 22 May 2010 07:51:00 +0000

1 quart sourdough starter sounds a lot. a lot of people, like me, usually keep like 10-100g starter, which will take a while to reach 1 quart (4 cups, am i converting it correctly?). BUT i am really keen to try this recipe coz they do look beautiful..:D. whats the hydration of your sourdough?

By: Frank

Frank — Thu, 04 Feb 2010 21:07:22 +0000

hi
How can I make a simple white bread ?More exactly ..How to prepare the simplest bread?
Frank

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Sat, 27 Jun 2009 04:51:50 +0000

A few people have asked about how I make my sourdough starter. I've previously made my own, but this time I actually bought mine from Cultures for Health: http://www.culturesforhealth.com/zen/index.php Mine is the New England starter, and I really enjoy it. It's not hard to make your own, though. Here is a great tutorial: http://heavenlyhomemakers.com/blog/category/sourdough-starter (You have to scroll all the way down to the bottom of the page and work your way back up) I've done this type of method before, and it really does work and isn't hard to do!

By: Christy

Christy — Fri, 26 Jun 2009 15:33:45 +0000

I've been making this bread for a few months now. So easy and we love it!

By: Natasha

Natasha — Fri, 26 Jun 2009 12:53:55 +0000

Gotta love Above Rubies! *smiles*
This does look very easy and simple. I'll have to try some when I get home to the states.