All the hibiscus are blooming. A few raspberries and green beans are still trickling in. The cucumbers are taking over with a vengeance. Once again, my squash succumbed to mildew and I wish I had planted more potatoes.
The sourdough starter I made last week was ready to use Monday and I baked its first loaf of bread yesterday. I stuck with the recipe from, My Sister’s Kitchen. It never does me wrong.
Every week I make a loaf of this delicious, crusty sourdough bread. I began the sourdough starter some time ago, using organic rye flour and following the instructions in “Nourishing Traditions” by Sally Fallon. I tried a bunch of bread recipes and finally came upon this one and have stuck with it ever since!
I use organic, unbleached white flour and 2 cups of my sourdough starter instead of the 1 cup in this instructable because my starter is so much thinner than hers. It comes out great every time. After the first day it is baked, I keep it in the refrigerator wrapped in a cotton dish towel. This lasts all week , although we do toast it the last day or so as it is beginning to stale.