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​​Free Bird Farm​homestead

 

Sour Dough 

This is the purest form of bread you can get! Flour

(freshly milled), water, salt, and starter(culture, wheat and water) creates a dense, crusty, crispy goodness. 

​​​Free Bird Farm Sour Dough Culture

Sour Dough Culture is a living breathing thing. It eats and multiplies. It must be attended to when in use. It’s almost like having a kid, but the great thing about it is, when you need a break, you can pop it in the fridge. In its dormant state in the fridge the multiplying process is retarded and it will survive for several months in this state. This is the state you are receiving the Sour Dough Culture in. These are the steps you will follow to revive your Sour Dough Culture, from first use and when awakening it from the dormant state from the fridge.

 

First Feeding

When you are ready to start making sourdough bread simply add flour of your choice and clean nonchlorinated water to the culture. This will awaken the sourdough, it will feed on the flour and break it down through digestion and create air bubbles in the process raising the flour.

·         Add ¼  cup of flour

·         Add 1/8 cup of  water

·         Stir and cover with a cloth

·         Leave at room temperature

Now the sourdough will start to come back to life. It will bubble and grow. Repeat this process until you have about 2 cups worth of starter.

 

Making Bread

Now you are ready to use your culture to make bread.

·         In a bowl add 3 cups of flour

·         1 ½ Teaspoon of salt

·         ¾ cup of starter (always reserving at least a cup for your next batch)

·         1 cup of water (maybe more)

Mix these ingredients, dough should be soft but not sticky. Coat in olive oil and allow to raise over night or at least 8 hours.

 

Ready To Bake

Preheat your oven to 425 degrees and place your bread stone on the center rack. Let your oven and stone preheat, this usually takes over 30 minutes. You want your stone hot!

Now, shape your dough and place it on an upside down pan covered in cornmeal. (So you can easily slide it off onto your bread stone.) 

When your oven is hot slide your shaped loaf off the upside down pan and place on your bread stone. I slash mine with a super sharp knife to allow it to rise without splitting.

Bake for 40 minutes.

When it’s ready take it out and wrap it in a towel and place on a cooling rack.

 

You just made an awesome loaf of Sour Dough Bread!

 

Keep Your Culture Going

·         Using your leftover culture from making your bread

·         Add 1 cup of flour and

·         ½ cup of water

Stir this mixture and leave at room temp, you will have an active culture the next day to make your bread again. Keep the cycle going, when you are ready to stop, pop it in the fridge. When you want to start again, begin with instructions for first feeding.