Comfort food can truly be a labor of love!
Here is an old tried and true sourdough recipe which I find to be a very tasty using a starter made with Rainshadow flours. They ferment beautifully because of their lack of refinement and this produces a denser wheat sourdough. I find it to be chewy, rustic and endearing.
- 1 1/2 teaspoons instant yeast.
- 1 1/2 teaspoons salt.
- 1 1/2 teaspoons sugar.
- 2 1/2 cups Flour
- 2 cups ripe (fed) sourdough starter.
- 1/2 cup lukewarm water.
- Mix these all together and kneed until well incorporated. Pat into a ball and cover for an hour or two to let the dough activate and rise.
- Kneed again and form into a parchment lined bread pan. Let sit and proof for another hour or two. (In Central Oregon, I find it helps it along to turn on the oven to low and then when it preheats to 170, I turn it off and let the bread rise in a warmer setting than it would get on the counter)
- Spray loaf with water and bake at 425 for 30 to 35 minutes until golden brown.
Slice the bread and broil with some shredded gruyere, or parmigiano reggiano until melty and browning. Place the crouton on top of the Primal French Onion Soup, sprinkle with fresh thyme, and just get in there!