No Knead Sourdough Artisan Bread

So before I get to the recipe I want to be sure to share with you where I learned about making this type of bread and then share a little about why I love this recipe so much.



I know I have talked about GNOWFGLINS before and that I have learned so much being a member. Wardee the founder is my go to source for all things fermented and sourdough! Did you know that she recently changed the name to Traditional Cooking School by GNOWFGLINS? I guess some people got a little confused as to what the name was all about and the new name just makes it easier. If you are curious to know what GNOWFGLINS means just click here and scroll down.

So far my very favorite class of the ones that I have gone through is the Sourdough Class. It's also the one that I keep going back to and trying recipes from. It has inspired me to do much more then just make bread. This past Summer we were doing some experimenting and tried out this recipe in the dutch oven I instantly grew very fond of making bread this way and we not only made it multiply times in the dutch oven cooking outdoors while camping or when we didn't want to heat up the kitchen.....but we have also made it in the oven and I plan to make it often all winter long.



What I love most is how simple it is to make. All it takes is thinking ahead just a little. The day before I want to make it I get out my start from the fridge and build it up throughout the day so have have at least 2 cups. (1 1/2 for the recipe and 1/2 to put back in the fridge for other things) Then that evening I quickly mix together the ingredients in a large bowl and put it in the fridge for the night. The next day as soon as I'm ready to bake the bread I pull it out of the fridge and divide it into the two loaves and throw it in the oven to bake. It may sound time consuming but all together it's only about 10 minutes of my time the rest is just the sourdough doing it's own thing and of course the bake time.

Just trust me......try it and you will think that it is the easiest bread you have ever made. In the class they also showed how you can use what they called the bucket method and keep the dough perpetually going so you always have bread dough in your fridge ready to use at a moments notice. Doing it that way though does require that you use and feed the dough at least every three days. Not something I wanted to do in the summer but may consider it this winter. We will see how it goes.



There were also so many ideas shared of what you could do with the dough and the video class demonstrated how to make each one and of course recipes where provided! Now some of you may not have the time or money right now to take the entire class so you will want to check out Wardee's Sourdough ebook.....It contains all of the recipes from the class including how to make your own start, how to care for it and many more details about sourdough! There are even a few bonus videos that come with the purchase of the ebook so it's a great option!

Now how about that recipe!

No Knead Artisan Sourdough Bread

3 cups water
1 1/2 Tablespoons Real Salt
1 1/2 cups sourdough starter
6-8 cups whole wheat or spelt flour

At least 8 to 10 hours before baking stir together all ingredients in a large bowl until just combined. Adjust the amount of flour so you have a wet but not too wet dough. I like mine to be a little wet and sticky but firm. Cover and place in fridge for 8-10 hours or overnight. Preheat oven to 400 degrees. Take dough out of the fridge and sprinkle the top with a little flour. Divide dough into two large round loaves or whatever shapes and sizes you want. I bake mine in two round bakers (similar to round cake pans 9-10") I also use parchment paper to line the pans but you can choose to oil your pans if you want. Using a large knife make 2 or 3 slices in the top the the dough then place in the preheated oven. (Yep I don't even wait for it to rise it seems to rise up instead of out if I get it right in the oven while the dough is still cold) Bake for 25-40 minutes until nice and dark golden brown. Try to let cool a bit before slicing ( I know it's hard but the very center is still baking a bit as it cools.)

IMPORTANT NOTE: If you want a thicker more chewy traditional type crust....take a spray bottle with water and spray the bread a few times while cooking. I like the crust this way and usually do this spraying the dough three or for times throughout baking.

Sourdough......Making bread without commercial yeast!

I have really enjoyed learning how to use natural yeast.  I love that it is much more self reliant then having to buy commercial yeast.  I'm having fun seeing all the cool things I can make with my Natural Yeast Starter!

You will want to be sure to pin this post so you will have it for safe keeping.....Since so many of the sourdough recipes I have made pretty much come from these two recipes I thought I would share them first.  Then soon I will share all the fun ways we have used them.

The first recipe is very basic and I think it's cool that it uses so few ingredients but is flexible if you want to add to it.  It's like the perfect CHEAP food storage bread recipe.  The only thing I found was that you need to have a pretty nice mixer that will mix it well and get the gluten going.

The old mixer I have just doesn't seem to knead it quite good enough so it doesn't work very well for sandwich bread it just becomes too crumbly after the first day.  I have seen others make it though with their nice new mixers and it turns out beautifully.

With the second recipe I added a little gluten so it holds together well and makes a great sandwich bread.  I also added some other things to make it extra tasty.

Feel free to adjust either recipe to suit your tastes.  Just know that you are looking for a dough texture that is nice and smooth but on the sticky side.  Like in the picture above.  Also to divide the bunch of dough into four loaves, I use that cute little pampered chef handy scraper thing that you see on the counter and I cut the dough in half one way and then the other as shown.  The rubber side of it also works great to scrap clean the dirty counter.

I actually use water now to keep the dough from sticking to my hands or the counter.  Just a light mist works really well. Oil would also work but it is more expensive. ;)  I found that using flour to keep dough from sticking to the counter gives a more dry texture to the dough.  This is with any kind of bread not just sourdough.

Basic Sourdough Bread

8-9 cups starter
3 cups water
2 Tablespoons Real Salt
Fresh Ground Whole Wheat Flour (I use Hard White Wheat) to desired texture, about 10 cups

In mixer add all ingredients and about 5 cups of flour.  Mix well, continue to mix while adding flour 1/4 cup at a time until desired texture is achieved.  Continue to have mixer knead bread for at LEAST 10 minutes.

Being sure to knead well helps the gluten in the flour to activate, also adding a little lemon juice can help activate the gluten.  To be sure there is plenty of gluten you can hold up a piece of dough and if it stretches really thin, to the point of almost being able to see through it, without breaking you will know it is good.  If it breaks easily keep mixing.

Divide dough into 4 equal sections and place in greased bread pans.  Brush with oil or cover and let rise in a warm place for about 2 hours or until doubled in size.  Bake at 350° for 30-40 minutes or until golden brown on top.  Brush with coconut oil, let cool for a few minutes then pop out of pans onto cooling rack to finish cooling.

NOTE:  You can add oil and/or sweetener of choice (honey, Sucanat, etc.) easily to this bread 1/3 to a 1/2 cup of each works good.  But whatever you want just be sure to end up with a good final dough texture by adding more or less flour.

Sourdough Sandwich Bread

9-10 cups of starter
up to 1 cup water depending on how thick start is (optional)
1/3 cup softened coconut oil
1/3-1/2 cup honey
2 Tablespoons Real Salt
2 Tablespoons molasses
1/4 cup Vital Wheat Gluten
Fresh Ground Whole Wheat Flour (I use Hard White Wheat) to desired texture, about 8-10 cups

In bread mixer, mix all ingredients together adding last of flour slowly until desired texture is achieved. (Don't be afraid to use more or less flour to get the right texture) Knead for 10 minutes.  Shape into loaves and place in oiled bread pans.  Brush with oil or cover and let rise for about two hours in a warm place.  Bake at 350°  for 30-40 minutes.  Remove from oven, brush with oil, let cool for a minute then pop out of pans and let cool on cooling rack.

Final Notes:
A lot of people want to be sure the flour has soaked long enough so they will do a first rising in the mixer and then a second rising in the bread pans.  I usually skip the first raising cause I think it makes for a bit more sour bread but it is up to you.  For these recipes I have tried to minimize the sourness so it's more like regular bread.  A lot of it depends on your start though too.

I have also tried these recipes using part spelt flour part wheat, it was still very good.  I bet you could use all spelt if you wanted but would have to play a bit with it to get the right texture.  I also want to try it using some Rye flour.  I think trying other grains and making a multigrain bread would also be good.

How I build my start to have enough to make four loaves of bread:
The day before I make bread I make sure that I have a quart of start.  If not I put it out on the counter and feed it at least once or twice that day.

Then before I go to bed, in a large bowl  I take 4 cups of start, 4 cups of water and about 5-6 cups flour.  I stir it well then cover it with a large plate.  In the morning I have plenty of start to use in my bread with some leftover to keep and continue feeding.

Learn more at my post: Natural Yeast Starter aka {Sourdough Start}
Another Favorite Recipe using a start: Simple Sourdough Waffles

More fun sourdough recipe ideas coming soon!
DO YOU HAVE A START YET?

How to make Rejuvelac

Making Rejuvelac is a really simple, really cheap way to get lots and lots of good probiotics in your diet or as I like to call it Friendly Flora!  It can be great to help rebuild a good flora in your gut and combat yeast overgrowth and/or candida.  This recipe for Rejuvelac will make about six quarts when you are all done so there will be plenty for everyone.  And really it only cost pennies to make, if that!  Once the Rejuvelac is made it is great to add in place of water in smoothies or making juice from concentrate.  You can also just drink it although my kids don't like it plain.  I have also added it in place of water to my glass of Ormus Greens and Liquid Light.  Talk about the perfect enzyme full, nutrient, mineral and probiotic rich way to start your day!

Rejuvelac

1/2 cup soft white (spring) wheat
Filtered water or Spring water

In a 2 quart jar place wheat berries and fill the jar with water.  Cover the jar with a cheesecloth, nylon mesh screen or I used a stainless steal sprouting screen, I got it here (you can see it in the picture below).  Let wheat soak for 10-15 hours.  Drain off water (do not rinse the wheat) lay jar on counter and let the wheat sprout for 2 days.  After this time, cover the sprouts with about 6 cups of water and leave at room temperature for 24 hours.  This water is your Rejuvelac, pour it off into another container, it is best to drink at room temperature but it will keep for 2-3 days covered in the refrigerator.  It should be yellowish, cloudy and tart, with some bubbles/foam on top and a little bit of a yeasty smell.  If it become too sour or slightly carbonated it may be starting to be a bit unfriendly and you probably shouldn't drink it.  Just watch it on really warm days it may take less then 24 hours.Immediately refill your jar of sprouts with 6 more cups of water and soak at room temperature again for another 24 hours.  The sprouted wheat can be used this way a total of 3 times then the wheat is great to feed birds, to add to your garden or to your compost pile.

Rejuvelac can be prepared using wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other types of grain.  Best results have been found using wheat, rye, and quinoa.

By the way if you don't have a 2 quart jar you can easily use two 1 quart jars and just use 1/4 cup of wheat and 3 cups of water per jar.

Salsa With Friendly Flora!

Hey look what I made!  I was very excited when I saw this recipe on Passionate Homemaking!  I never knew such things were possible.  I love learning new things especially new Healthy things!  One of my favorite things about this salsa is that it will keep much longer then regular fresh salsa but still tastes like fresh salsa.  Unlike other salsas you bottle!  MmmmmMMmmm I'm excited to have fresh tasting salsa all winter long!

Again you can find the recipe and a video on how to make it HERE!  I made a double batch of the recipe it turned out great and made a gallon plus a pint!

Click here for more Friendly Flora recipes!



My First Attempt at Homemade Sauerkraut

Update:  I have made a few batches of this now and it works great every time!  The trick is to be sure to squeeze all the liquid you can out of the cabbage.  We literally punch it down after each layer.  The salt helps to start breaking it down and you get lots of water out of the cabbage.  The trick is to be sure when you cover it and weigh it down that the cabbage is COVERED in liquid.  If for some reason you have dry cabbage you can add a little water to be sure it is covered in the brine.  I also have found you can do this on a smaller scale using quart jars same thing again just be sure the cabbage is covered with liquid!

Also I have known for a long time that having a good flora in your gut is ESSENTIAL for good digestion and good nutrient absorption.  Actually there is lots of things about your gut and the flora that are so important and many of us neglect and take it for granted but I'll talk more about that later.  Most of us don't get enough of the good flora and/or it all gets destroyed when we take antibiotics. (yes even the good, one reason we always turn to herbs  and more natural methods before drugs, unless in an emergency of course;)  Since we work so hard to eat good healthy food I want to be sure we are absorbing those nutrients!  I feel it's important enough that I'm adding the category of "Friendly Flora" to my recipes so it's convenient for everyone to find something that the whole family enjoys that helps with the flora in the gut!  There are a few there now I hope to add many more!  Enjoy!

 My sister grew some amazing cabbage in her garden this year.  With one of the heads (this head was about the size of 4 at the grocery store or bigger) I decided to try homemade Sauerkraut.  I have been trying to find ways to get more friendly flora into our diet as it helps with digestion, nutrient absorption and helps keep the right balance in your gut keeping yeast in check!  Of course as a lot of first attempts go it didn't turn out perfect but I learned what to do and hopefully you can learn from my mistake!

Sauerkraut

First off you slice your cabbage really thin.  Then layer it with sea salt (I used about 2 really large handfuls of cabbage and 1/2 Tablespoon of salt per layer) ending with salt in a crock or bucket.  My was a 3 gallon crock.  With each layer (now listen careful because I didn't do this) use a plate and press down on the cabbage squeezing as much water out of it as you can.  When all layers are complete put plate on top and hold it down with some sort of weight.  We used a gallon of Olive oil.  A rock, a gallon of water, whatever you have that will fit and weigh it down.  Then wait about 5-7 days or until it is done.  You may want to press it down to squeeze out more water so it has plenty of brine.  Once a day should be plenty.  Or if you find your cabbage seems dry adding a little water would work too.  Within a day or two I imagine you want it pretty well covered with brine or it will start to mold.

Like mine did!  Because I didn't squeeze the water out of the cabbage there was not enough brine soon enough and it started to mold on top.  I knew that couldn't be good.  So I called my Sister.  I told her that underneath the moldy cabbage there was some in a lot of liquid that look, smelled, and tasted just like Sauerkraut.  She said she wouldn't eat the moldy stuff (ummmm yeah)......

....but the Sauerkraut underneath should be just fine.  So I pulled the moldy stuff off the top put it in the garden and stuffed the rest in jars making sure there was plenty of brine and put them in the fridge.  We have been enjoying the Sauerkraut now for about 2 weeks and nobody got sick.  If anything we have better digestion! ;)  Next time I will know better what to do so I hopefully won't waste so much!  Live and learn!

Dairy Free Kefir

I mentioned we have been working on getting more friendly flora into our diet.  The Pickled Beets and Sauerkraut is one way and this is another way.  One that we are finding to be very simple and everyone likes it!  Unlike the Beets and Sauerkraut.  My 3 year old doesn't like sour stuff.  But she'll eat this in a smoothie or made up as "yogurt."

This Kefir Starter is what makes it so simple.  No grains to tend or keep alive.  I just use this freeze dried starter for the first batch then 2 Tablespoons of the made Kefir for next batches.  The down side is it only does about 7 batches before you need to use another packet.  But this comes in a bundle of 6 packets so it should last a long time!

Dairy Free Coconut Milk Kefir

2 cans coconut milk

1 packet freeze dried Kefir starter

In a quart jar place 2 cans of room temperature or warmer (up to 90 degrees) coconut milk.

Stir in one packet of Kefir starter.  I cover it with a cloth and place it in my cupboard.  If you think you will forget about it you can just leave it on your counter.  It is done in about 48 hours.  I then stir, it may foam up and grow so have an extra jar ready.  Put lid on and place in fridge.  We will use this in smoothies.  We have also taken some and added a little agave to sweeten and vanilla.  Tastes like yogurt!  Great with fresh fruit we all love it!  Be sure to save 2 Tablespoons for next batch.  Make just like before with 2 cans of coconut milk only adding 2 Tablespoons of already made Kefir instead of the packet.  Do this up to 7 times before it is not longer potent.  Then start over again with a new packet of starter.

NOTE:  For those of you who want all raw.  Using Young Coconut water and/or the Young Coconut meat blended will work in a similar way.  Just watch it close it may be done sooner because of all the active enzymes!  It's not quite as cheap or as simple but it's even that much better so if time and money permits GO FOR IT!

Grandma's Pickled Beets Made Healthier

I have always really liked pickled beets but obviously not all the sugar they contain.  My Mom recently told me using Agave to sweeten them works great.  Also my Sister gave me lots of beets from her garden we have been making lots of Beet Smoothies, but we also had enough to Pickle some.

So I found Grandma's old recipe which was the one I really, really, liked!  And I not only got rid of all the sugar but I figured since I was using my good RAW apple cider vinegar with all the healing properties that I would change it enough to keep from over heating the vinegar so ALL the healing properties and friendly flora remained.  Now it's a super great appetizer to have before dinner because it gets the juices flowing and aids in digestion!

ENJOY!  We sure are!  Thanks for all the Beets Em!!!!

Grandma's Pickled Beets Made Healthier

4 quarts beets, cooked

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon whole cloves

2 cups raw apple cider vinegar

2 cups water

1 1/2 - 2 cups Agave

1 teaspoon sea salt

Boil Beets until tender then drain (we saved the water and used in to make Borscht, recipe soon to come.) 

Place the beets in cold water then peel by using and knife and slipping the skins off. (Some came off easier then others.)  

Cut the beets into medium sized chunks.

Tie spices into a spice bag or piece of cotton cloth. 

Add to pickling mixture. 

Warm on stove keeping liquid under 115 degrees.  

Add cooked, peeled and drained beets. 

Let sit for about 10 minutes on warm stove again still keeping under 115 degrees.  

Take out spice bag.  

Put beets and liquid in about 8 pints or 4 quart jars.  

Keep in fridge.  

Stays good for quite some time.  

Can be boiled in hot water bath for 10-15 minutes to keep on shelves.  But will probably lose most if not all healing properties and flora.  Still works to get the juices flowing though! ;)