Before bread there is flour; before flour there is the mill; before the mill there is grain.
Sacks to the Mill!
Markham’s cheat bread, redacted
1 # leaven in salt
Soooo – how do you get leaven (which is another name for a starter) if you don’t have some left from the last batch because, just maybe, this is your FIRST batch?
Punt. Hence, Creative Cheate.
I’ve tried lots of different things. Essentially you want a mixture of water and flour and yeast that will help your bread rise give it good sourdough qualities – it’s not just for flavor, but alterations in the pH that improve keeping time, etc.
My latest? 1 bottle of beer (any kind); 1 Tablespoon of yeast or a packet (I buy it by the pound, so I’m not sure how many teaspoons are in the packet, but close enough for this)
2 Q H2O
flour for dough:
2# each corn, rye, wheat
OR 3# corn, 3# wheat
Dissolve starter in 3 Q H20 ; Add 3# flour (I like to start with corn – the longer it soaks, the better it is)
Cover and fridge overnight
Add salt to taste (1 tsp/# – the starter adds some)
The rest of the flour
Form into rough dough
Let sit at least 10 minutes and then knead until as smooth as a babies bottom
Let rise in clean greased bowl (with cover – flour and towel – to keep crust from forming on top)
Knock down and cut into 8 – 2# loaves and 1# new starter
Mould loaves, let rise
Bake 500° convection oven 1/2 hour ; put oven to 350 and keep in for another half hour. It will sound hollow when knocked on bottom. It smells different, too, but I’m not in your kitchen to tell you when.
Cool on racks
Cover with towel or freeze.
And what if you don’t need this much bread? The saga continues……