Hibiscus, Harvest & Sourdough

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.

Sourdough Bread

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.image