Each gift now has a devout follower, solidified by the fragrant celery gracing this evening's braised beef, sips of mead warming us in the cool Autumn evenings, and by today's first sourdough loaves.
Unlike celery and mead, the sourdough took some coaching from Eduard- sourdough extraordinaire.
Here is his signature recipe, with which I had great success the first go-round:
Day one(evening): 2cups of flour
1/3cup of starter
1 1/4 cup of water (can be more)
1/4 cup of rye flour (up to you, I do not use it when I don't have it)
Mix and cover with cling film. Let it sit overnight on the countertop.
Day two: 1 1/4 cup whole wheat flour*
4 cuips of bread flour*
1/4 cup of rye flour*
2 1/2 cups warm water*
1 table spoon of salt
2 cups of day one mix
Optional: 1/2 cup sunflower seeds/ 1/2 cup of raisins/ walnuts/ almonds
*Mix and let stand for 20 minutes
Add other ingredients and make in to a smooth dough.
Let it sit on the countertop.
Fold in 4 after 1 hour.
again fold after 1 hour,
again fold after 1 hour.
Put in bread tins and let rise until just above rim
Bake at 450 degrees for 30 to 35 minutes.
* I added a shallow pan of water on bottom rack of preheated oven to encourage flaky crust.Serve warm with salted butter.