Sourdough Bread

This recipe was also from Cara Tobe.  I'm not sure where it originated maybe Weston A Price?  The original recipe was called Caraway Sourdough Bread, but I never use the caraway seeds.  Why sourdough?  Well, there's lots of information online, but basically speaking what makes the bread sour is the bacteria (Lactobacillus-which is the bacteria found in yogurt and Kefir for example) and naturally occuring yeast present in the wheat.  The bacteria works on the tougher nutrients present in the flour (including glucose, phytates, and gluten) to make other more useful nutrients in the bread more accessible for us.  It's because of this action that sourdough bread actually has very little impact on blood glucose levels.  The process is not hard, but takes time.  Because there is not any yeast, the dough takes a while to rise.  Typically, I'm making bread about every other day depending on how much the family is eating that week.  Once the dough is made, it can be frozen and used as pizza dough.

Makes 2- 8" loaves of bread

1 1/2 C Starter
1 1/2 C Water (around 110-120 degrees)
2 1/2 t Salt
4 2/3 T Oil
3 T Honey

Pour starter into mixing bowl.  Add water, salt, honey and oil.  Mix together.  If making "rye" bread add 2 tsp caraway seeds.

5 1/3 C Flour mixed in one cup at a time

(The original recipe uses a standing mixer, but mine is not big enough to use.  I simply knead by hand for as long as I can and apply the rests in between as the rest of the directions state)

Mix four 1 cup at a time until it pulls away from the sides of the bowl.
Rest dough for 15 minutes
Knead for 5 minutes
Rest for 5 minutes
Knead for 5 minutes

Let rise in bowl 12-14 hours (Until dough doubles in bowl).  Remove to greased loaf pans.  Let rise 1 1/2 - 2 hours.  Bake (glass pans) at 300 for 50 minutes; (metal pans) at 350 for 30 minutes.  Bread keeps well in freezer or in a regular bread bag on the counter about 5 days or so.

For pizza crust, dough may be refrigerated after 1st rising then used immediately to make pizza.  1/2 bread recipe would make 2 small cookie sheets of pizza crust.  Mash on pans, cover with toppings and cheese.  Bake at 425 for 20 minutes