Plants remain dormant in lingering winter, yet each passing minute of sunlight hints at a stirring beneath the surface. Take a moment, observe – can you sense the subtle movements beneath your feet?
Impatient allium shoots reach out, offering a chance for the first wild garlic nibble of the year. Quickly harvested by those craving freshness or slowed down by lingering frosts, it’s not yet time for them to bloom. Wild mushrooms persist – keep an eye out for jelly ears, velvet shanks, and oyster mushrooms.
With lengthening days, people become more active. Our circadian rhythm subtly adjusts. We become more aware, active, and hopeful. As much as I enjoy the warmth of the summer sun on my face, the colder, darker times deserve appreciation too. Engage in physical activity and immerse yourself in conversations, books, and hobbies. It’s an opportunity to give our brains a break from constant thoughts, gently reflecting and meditating as plans align with the Earth’s annual journey around the Sun.
We can enjoy this somewhat challenging time. It’s time to indulge our senses to create a positive emotional response. How about engaging in basic chemistry and fermentation while providing nutritious delights for yourself and your loved ones?
This is a recipe for the simplest sourdough bread that I want to share with all those who’ve found their way to my little corner of the internet. But before we dive into the recipe, let me invite you to my newsletter. There I offer comparisons of various methods of food preservation, offer guidance on foraging, and so much more. Don’t forget to follow me on social media and share the content so more people can learn how to be more resilient and how to live a more nature-aligned way of life.
Simple Rye Sourdough Bread Recipe:
Sourdough Starter (prepared a day before baking):
- 100g wholemeal rye flour
- 100g/ml water
- Tablespoon of sourdough starter
Baking day – Bread Dough:
- 200g sourdough starter
- 350g white rye flour
- 150g wholemeal rye flour
- 400g/ml water
- 10-14g salt
- Mix a tablespoon of starter with 100g of flour and 100g of water. Cover and leave overnight.
- In a bowl, mix sourdough with water, add flour and salt, ensuring proper mixing (no kneading required).
- Cover and leave at room temperature for 3-4 hours until the dough rises and achieves a sponge-like texture.
- Wet your hands and gently transfer into a baking tin. Avoid kneading; maintain the dough’s structure. Smoothen the surface, cover, and set aside for 1-2 hours.
- Place a bowl with water in the oven and set the temperature to 240°C (traditional oven) or 200°C (fan oven).
- Bake in the middle of the oven for 45-60 minutes.
- Take out, wipe with water for a crispier crust, and let it cool on the rack, preferably overnight. Resist cutting while hot.
- Your bread is ready.
Though simple, mastering sourdough may take a few attempts. Consider microclimates of your property, think about the efficiency of your oven, and plan. This uncomplicated recipe, combined with thoughtful planning, yields consistent results, minimizes waste, saves money, and provides a continuous supply of delicious, homemade sourdough bread.