QUICK AND EASY SOURDOUGH

Bread is a favored offering of many deities, household spirits, woodland spirits, and other spirits of the land.

To add some magic to the loaf, hold an intention as you work the dough. When you set your feet and use the muscles of your body, you will alter the structure of the energy of the loaf by your energy as you work it, by the thoughts that coursed through your mind as you worked it.

This sourdough can be started and baked the same day. But you will get a nicer flavor if you can start it the night before.

I love making bread. I love the creation process. The act of baking bread, if done mindfully, is an act of self-care and the comforting, luscious aroma it fills the house with, as it bakes, lifts everyone’s spirits. I love the comfort it gives my family and guests. I always start a dinner gathering with a loaf of fresh baked bread. When a neighbor does me a favor, I show my appreciation by taking them a fresh loaf of bread with a stick of salted butter and some fresh, homemade goat cheese.

A well maintained starter can last forever. It just needs to be stored in the fridge and periodically fed fresh flour and water.

Sourdough

makes 1 loaf

You will need:

1 cup of sourdough starter

4 cups of flour

water

2 1/4 teaspoons yeast

1 teaspoon salt

2 tablespoons olive oil

water or whey

Freshen 1 cup starter with 1 cup of flour and 1/2 cup of water. Mix together and let set out overnight.

The next morning, in a large mixing bowl, combine flour, salt, and yeast. (You don't need to add yeast if you are going to do the three day traditional process. Adding yeast allows the glutten to develop faster so you can make and bake the same day.)

Add the starter mixture and olive oil to the flour mixture and stir together to form a shaggy dough. Let sit for fifteen minutes. Now it's time to hydrate the dough. Starting with a 1/2 cup, add water to reach right consistency. (When I make cheese I save the whey and use it in place of the water for a silky loaf) The dough should be hydrated but not sticky.

Mindfully begin to work your dough by pushing your palm down into it. Press the dough away from you with the heel of one, or both, of your hands. Lift the edge of the dough that is farthest from you and fold the dough in half toward you. Focus on the work you are doing and channel your intention into the dough as you work it. Engage your full body as you work the dough. Use the muscles of your hands, arms, shoulders, and back. Be present and aware of each push, fold, and roll. Feel the dough under your palms. Watch as it changes structure. You are creating a loaf of bread but your actions are also raising energy as your thoughts align with the energy of the ingredients to create a mold for the universe to manifest your goal.

Knead until elastic. Spray a bowl with nonstick spray. Place the dough in the bowl and cover with a piece of plastic wrap that has also been sprayed with cooking spray. Cover over the top with a dishtowel and set in a warm place to rise until doubled. (About 2 hours) When dough has doubled punch it down. Set on a baking sheet, or place in a loaf pan and cover with a sheet of plastic wray that has been sprayed with oil. Set aside for second rise. This takes about 1 hour. Preheat oven to 425. Brush dough with melted butter, cream, or milk and bake for 15 minutes. Then lower oven temperature to 375 and bake until top is gold and bottom sounds hollow. (About 40 minutes) Thump bottom of loaf. If it does not sound hollow return to oven for 10 more minutes minutes.

Serve with salted butter or slice and use for bruschetta.