When the kitchen is quiet…
All-purpose sourdough loaf:
Ingredients:
3/4 cup fed, active sourdough starter
1 1/2 cup filtered water
1 1/2 tsp salt
4 cups all purpose flour
Whisk together the wet ingredients and salt, and then fold the flour in with your hands. Let sit 30 min. Do stretch and folds once every hour for 3 hours. Let it long ferment in the fridge overnight. Next day, do one more stretch and fold and let sit for 2-4 hours or until doubled in size. Bake at 450 in a dutch oven for 25 minutes with the lid on, and 15 minutes lid off. Cool on a cooling rack 1 hour before cutting open.
Einkorn sandwich loaf:
Ingredients:
3/4 cup fed, active sourdough starter
1 1/2 cup filtered water
1 1/2 tsp salt
5 tbsp butter, melted and cooled slightly
1-2 tbsp sugar
1 tbsp olive oil
2 cups regular flour
2 cups einkorn flour
Whisk together all the ingredients except the flour, and then fold the flour in with your hands. Let sit 30 min. Do stretch and folds once or twice during a 3 hour period (this is a pretty flexible schedule). Let it long ferment in the fridge overnight. Next day, shape it into a sandwich tin and let sit for 2-4 hours or until doubled in size. Bake at 350 for 35 minutes and let cool completely before cutting.
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