Remember back to March 2020 when a little thing called coronavirus shut everyone up in their homes…and then those people had to find things to do?
In that moment, everyone became a baker. Cookies, cakes, scones…and sourdough bread. People were baking so much that flour (especially good flour like from King Arthur Baking Company) became nearly impossible to find – just like toilet paper and cleaning supplies.
As people jumped into the sourdough bread scene, new bakers were posting questions about how to keep a sourdough starter, what kind of flour to use and how often do you have to bake.
I’ve had a sourdough started (her name is Sally) for about 5 years now. When she is not in use, she sleeps peacefully in the fridge. When it is time to bake, I slowly wake her up with some fresh flour and water – and away we go!
Over the years, I’ve tried many different sourdough bread recipes – for a boule (round loaf), a sandwich loaf, a long crusty french loaf and those varieties, but using whole wheat flour or rye flour.
When flour became super scarce, I turned to my favorite mill in Georgia to supply my flour.
Then, I started baking away. I personally love the no knead Rye bread recipe from Grow Forage Cook Ferment’s website. It is so easy to make and my husband loves the rye/caraway seed flavor.
Today, I’m trying a new recipe from Heart’s Content Farmhouse. It is a slow rise whole wheat sourdough bread recipe that she’s worked on for years. I am going to put it in the over in about an hour… so stay tuned!
What kind of bread are you baking? Do you use sourdough and have questions? Let me know in the comments below.