I am on a quest to learn how to make bread. Since I was in our hometown of Entiat last week, and because I am excited to learn what I can in living a healthy, happy life, I took the opportunity to take a lesson from Mom and learn some of her sourdough techniques. There were a few bits of info that I hadn’t seen in my recipe book, that I hope to use for my next batches of bread. I will share them with you!
Mama keeps her starter in the ‘fridge in a mason jar with a handy plastic lid that screws on tight, but opens easily. She pours her entire starter into two bowls, and adds flour (some of which she grinds from whole grains), and water to both. She lets them both sit out and bubble, on top of the stove. She then stores one batch (the mother) back in her jar, and makes the dough with the other, (the baby).
We used part of our dough to make a delicious eggplant and roasted and home canned tomato pizza!
Hopefully later this summer, when the tomatoes and other fruits and veggies are ripe for harvesting, I’ll get a lesson on canning!
Secrets from Granny 
Ruthie, before too long – you will be the bread master! I learn something new every time I do anything… I always like to experiment, and sometimes that is a good thing, but sometimes it gets me into trouble. I try to use as much whole grain as reasonable and still get a good rising dough. However I am not adverse to bread that is a little heavy. I do use a little gluten flour in the mix to be sure that the yeast has enough to work on. I think the real trick to being a good bread baker (or anything for that matter) is to do it often. Trial and error is the best teacher. Happy Baking!!
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