On a Roll

This winter, I've spent (most) of my Sundays baking and giving away sourdough bread. My two starters, Lucy and Ethel are alive, well, and taking up residence on the top shelf of the fridge. The first loaves delivered earned accolades ranging from "So far, no raw dough," to "people would pay for this."

I'm following The Pioneer Woman recipe for a the clearly explained steps, but the measurements are off. Instead of the measurements listed, my bread mentor (everyone should have one) advised using 200 grams of starter, 525 grams of water and 700 grams of bread flour. Bread flour has a higher protein content than all purpose flour and develops more gluten which makes the bread super chewy. Each week I make four loaves and give away three of them. The bread line extends through March.

Try this at home, kids:
Glass canning jar with clamp to store the starter
Digital food scale
Round cast iron dutch oven
Sourdough bread baking supplies starter kit
Rifle Paper Co Citrus Grove tea towels
Stainless steel set of three mixing bowls
Measuring spoons
Measuring cups
Glass measuring cups for liquid
Maldon sea salt flakes
Bread flour
Parchment paper