Sourdough Bread & How To Grind Wheat
This recipe is the best basic sourdough bread I have found to-date!
It’s from Shannon at Nourishing Days, and I love how she has created it to be super flexible and low knead! It’s a basic sandwich style bread, not your crusty San Francisco SOUR sourdough. In fact, there isn’t any sour taste at all, which is what I want for my sandwich bread most of the time. Don’t get me wrong, I love a good crusty sour loaf, but for an all-purpose bread, I prefer a milder taste.
I double the recipe, and am experimenting with starting the bread in the evening, and finishing a little earlier in the day. I always use the sourdough starter and not the instant yeast.
In the video I misspoke. The correct amount of butter is 1/4c.
I also demonstrate in the video how to use a grain mill to grind bulk wheat berries into flour. I have an entire post about how this saves us so much money on organic flour. Plus, you get a lot more nutrients from freshly ground flour!
Stuff from this video: