Naturally Leavened Bread (11.5.18)
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Recipes contributed by Cody Scogin of Ardor Breads and Provisions.
Cody Scogin believes that bread gets a bad rap these days largely because we've strayed away from quality ingredients. Most of Cody's breads utilize only three ingredients: flour, water, and a bit of salt, but his process is more involved than the simple ingredient list might suggest. He bakes with organic, non-genetically modified whole grains and flours sourced as locally as possible. His process of slow, natural leavening also renders the gluten more digestible while developing layers of flavor. The result? Deliciously complex flavors in a beautiful loaf that is healthier and more digestible than a lot of commercial bread available today. Click here to download these recipes. Want to try more bread recipes? Click here for the archive from our program in 2012. |
How to Build a Sourdough Starter
The process of creating a starter and baking a loaf of bread is days-long, and clearly wouldn't fit in the scope of an hour-long program. So Cody provided this basic outline, along with a list of recommended resources (below) for those who want to venture into the exciting world of sourdough baking.
50 grams, good quality white bread flour
50 grams, local wholegrain flour
100 grams warm water, 72%
Mix all, and cover, leaving at room temp for 24 hrs.
The next day, discard 75%, and mix these ingredients again, adding to your remaining 25% mixture. Repeat this for 7 days, and you will begin to see life (bubbles, smell, rise and fall).
50 grams, good quality white bread flour
50 grams, local wholegrain flour
100 grams warm water, 72%
Mix all, and cover, leaving at room temp for 24 hrs.
The next day, discard 75%, and mix these ingredients again, adding to your remaining 25% mixture. Repeat this for 7 days, and you will begin to see life (bubbles, smell, rise and fall).
Recommended Bread Recipe Resources
Cody says: These all give step by step instructions, with pictures, on how to make sourdough bread. It is a bit much to translate onto paper, and you need to take you time reading and understanding the steps and what is happening. I have utilized all of these sources to develop my own recipes.
Tartine Bread, by Chad Robertson
Bread, by Jeffrey Hamelman
Bien Cuit, by Zachary Golper
Tartine Bread, by Chad Robertson
Bread, by Jeffrey Hamelman
Bien Cuit, by Zachary Golper