I mentioned in my last post that I was attempting to make some whole wheat sourdough bread. It was a success! I used the no-knead recipe of Joannee's with a few modifications for the sourdough starter:
- 2 cups of starter to replace the commercial dry yeast
- 1 1/2 cups of warm water to replace the 1 5/8 cups
- An extra half cup of flour
- I extended the baking time a bit, about five minutes extra with the lid on and five extra with the lid off, but I didn't keep exact measurement of the baking time, so it's something that could be played around with
As far as the rising time for the bread, I allowed it to rise for approximately 24 hours. The loaf ended up dense, but with a good texture and amazing flavor. I particularly like how this recipe gives the bread a good, crunchy crust. The sourdough flavor was very mild, as my starter is still young and hasn't had time to develop a strong flavor.
In addition to my whole wheat bread, I made a stir-fry with some venison tenderloin (cut from a roast I had in the freezer) and root veggies. I tossed in some winter squash and sun-dried tomatoes from this summer as well. Deciding that I wanted to spend even more time in the kitchen making my lunch, I went ahead and threw together some sourdough flatbread with rosemary and thyme. Then I took the rest of the venison roast and put that in the crock pot with the extra root veggies that hadn't gone into the stir fry. The kitchen didn't know what hit it. After the whirlwind of culinary activity was done, there was flour everywhere and scraps of chopped and peeled veggies scattered about that hadn't made it into the compost container. It was a mess well worth it, though. Even as I type this, the aroma of the venison roast in the crock pot is making my stomach rumble and the kitchen is fragrant with the lingering scents of freshly-baked bread.
-Shannon
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