Holy- I Mean WHole- WHeat, BatMan! I’ve become a bread nerd. I even gave a class on “Whole Wheat Sourdough Bread-making”. I’ve had jars of sourdough starter take over the refrigerator, in between those other things (fermented veggies like sauerkraut, fermented brews like water kefir and kombucha, etc.). Tom, the New Deli crew, and I have had fun trying various versions of this hearty bread. A few friends had mentioned “Artisan Bread in 5 Minutes a Day”; another friend bought me the book. Thus began a new venture, into how to meld sourdough starter and fresh-ground whole wheat flour into the author’s version of bread-making. My nephew said we are getting a “bread-u-cation” in the process. This includes how not to make bread! 36 MARKETPLACEcontrac osta .com april 2015 By JennIfer Cote I’ve streamlined the following recipe, not mentioning the extras you can add, like raisins, caraway seeds, millet, palm sugar (for a sweeter bread), walnuts and such. But you can experiment with any or all of those additions. Adding extras will dictate a larger bread pan though—a cast iron skillet works well in that case. In my earliest experiments, before I had a KitchenAid mixer at home, I kneaded the bread on a wooden board (as directed in most recipes). Messy cleanup- arg! Kneading the dough on a Formica counter top was an improvement, as the dough didn’t stick as much. I didn’t have to add as much extra flour to keep it from sticking to the counter, so the bread was moister. Then I moved up to kneading the bread in an 8-cup glass measuring cup, set on a towel (so it didn’t move around too much), in the sink (a good level for throwing
Contra Costa Marketplace - April 2015
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