Six grain sasquatch sourdough recipe


Felisa Rogers
May 28, 2011 5:01PM (UTC)

Ingredients

  • 2 tablespoons of sourdough starter
  • 2 ½ cups of water
  • 150 grams spelt flour
  • 150 grams barley flour
  • 150 grams kamut flour
  • 150 grams rice flour
  • 150 grams buckwheat flour
  • 300 grams of unbleached white flour
  • 1 teaspoon of dry yeast
  • 4 teaspoons of salt

Directions

  1. Grind flour. Pour into bowl.
  2. Add 2 ½ cups of water.
  3. Add 2 tablespoons of sourdough starter.
  4. Mix.
  5. Put aside until following day.
  6. Add 4 teaspoons of salt.
  7. Add 2 teaspoons of dry yeast (optional).
  8. Mix 300 grams of unbleached white or whole wheat flour into the batter. Let sit for 20 minutes.
  9. Knead for 10 minutes, or until silky smooth. (If you have an electric mixer, such as a Kitchenaid, you can use that. If the dough seems too dry, dip your hands in water and then knead.)
  10. Shape the dough into a ball and deposit in a lightly oiled bowl.
  11. Cover with damp cloth or lid and let rise in a warm place until the dough doubles in size.
  12. Punch dough down.
  13. Shape loaves. Let rise again until the shaped loaves are almost double in size.
  14. Bake in a wood-fired over at 450 for 30 to 50 minutes. (Check at 30 -- if the loaf is getting too dark, cover the outside in foil.) If using a conventional oven start at 425 and cook for 40-60 minutes. (Put a small pot of boiling in with the loaf, and, use a spray bottle to wet the inside of the oven every 10 minutes or so.)


Felisa Rogers

Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.

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