One day I was walking around my house humming Scarborough Fair, and for the life of me I couldn’t remember any of the lyrics except the part with the herbs “parsley, sage, rosemary, and thyme”. I looked them up and I was so confused. Why do we sing this song around Christmastime? I did a bunch of research and I still have no idea, but for some reason that melody and those herbs always feel Christmassy to me, so I’m going with it.
This recipe is very similar to my previous white sourdough loaf. But a few of the measurements and techniques are a little bit different because it’s made with whole wheat flour instead of white all-purpose flour.
It’s National Homemade Bread Day! Let’s celebrate! And what’s more homemade than a loaf made with a home-grown sourdough starter? One of my go-to breads that I (try to) make at least weekly is a basic 100% whole wheat sandwich bread.
I have a sweet-tooth of a husband who loves his pancakes, waffles, French toast and German pancakes, but I’m not a big sweet breakfast girl and therefore rarely make them. So on occasion, my sweetheart gets up in the morning before me, lets me sleep in (bless him for that), and makes a massive batch of (really spectacularly delicious, and that’s saying a lot coming from me) good old fashioned white pancakes and he and the kids load them with butter and syrup and I feel groggy after one or two. So I’ve been stewing. There’s gotta be a better way. I needed to learn to make a healthy pancake that was actually healthy.
As promised, here is my beginner’s recipe for sourdough bread. It’s gloriously simple, has 4 ingredients (including water and salt, which barely count as ingredients), and has a very impressive result with minimal work. It’s easy enough for a beginner, but beautiful and delicious enough for anyone.
Here it is. I’m going to talk about my relatively new obsession of baking bread with a sourdough starter. I’m still kind of a newbie at this, but I don’t buy bread from the store, bake my own loaves a few times a week, and have had several successes. And now that I’m getting the barely-gripping-with-my-baby-sized-fingertips hang of this, and don’t use commercial yeast anymore, I think it’s time I share my sourdough story.