Feed Your Microbiome with Easy Sourdough Bread

The pioneers maintained sourdough pots as they traveled west. One of the only certainties in their lives was the bread that they would have each night. A portion of starter, flour, and water were mixed together each morning to ferment for the evening meal. After dinner, a hotcake batter might have been prepared with starter for the next morning. Delicious and healthy, homemade sourdough bread is incredibly easy once you have a starter.

The Starter
You can buy a sourdough starter kit, or get some from a friend. You can also create your own with two ingredients and some time. Combine 2 tablespoons flour with 1 tablespoon water in a glass bowl, mix and cover with a light towel. Repeat, adding to the mixture until it bubbles and smells slightly sour. Remove all but 1/4c of the starter and continue to feed it twice a day with the flour and water. Once your starter bubbles quickly after you feed it, you can keep it in the fridge and only feed it every several days. Use this mixture in sourdough recipes in place of yeast.

Three Ingredient Sourdough Bread
The night before you plan to bake, combine:
2c flour
1c starter
1.5c water
Cover with a towel and leave in your oven with the interior oven light on for a bit of heat.

In the morning, add:
2c flour
1T sugar
2t salt
Knead until the dough stretches and doesn’t break when pulled. Split into two greased pans and proof for 2-4 hours.

Bake at 425 for 25-30 minutes. The bread is done when knocking on the dome makes a hollow sound.