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Category Archives: Wild Yeast Sourdough

Using Wild Yeast Sourdough: Makin’ Bagels

29 Apr

Bagels are a great way to learn about using your own wild yeast sourdough starter!

People who collect wild yeast for their own sourdough starter eventually learn that some baked goods are better suited to their local wild yeast than others. Here on the Colorado Front Range the wild yeast produces light bread and biscuits, but back in eastern Kansas this was not true. The bread there was on the dense side–still wonderful and tasty but not the light loaf. However, subtler wild yeasts are wonderful for making things like bagels.

You can make bagels using any kind of wild yeast, but bagels are a pretty forgiving way to start learning about your wild yeast and its unique character.

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If you haven’t done so already, check out our ‘Spin “Collecting and Maintaining Wild Yeast Sourdough Starter,” to learn more about wild yeast sourdough.

INGREDIENTS

(Note: This recipe comes from the book, “World Sourdoughs from Antiquity,” by Ed Wood)

  • 2 cups culture from the first proof (see below)
  • 2 eggs, beaten
  • 2 tablespoons oil
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 2 tablespoons sugar

ACTIVATING YOUR STARTER

If you do not use your starter often, or it’s been sitting in your refrigerator for the past two weeks or so, you’ll need to activate your starter so it’s “awake” enough for the first proof (below). To do this, remove your jar of starter from your refrigerator the morning before you bake your bread. Add a cup of flour and a cup of warm (85F) water, stir briefly, and let the jar sit out for the day. You’ll see the activity in the jar start to increase as the yeasts warm up and start to feed on the new flour. After about 3 to 6 hours your starter will be ready for the first proof (you’ll see the starter form bubbles, increase in size in your jar, and perhaps even foam a bit). The total time needed depends upon how warm it is in your kitchen and the nature of your wild yeast, but between 3 and 6 hours is normal.

If your starter is used regularly (once or twice a week) you can skip the formal activation process. All you need to do is take the jar out of the refrigerator, let it sit to warm up a bit, then move on to the first proof.

During the first proof, you'll be able to see bubbles like this (or maybe more!)

THE FIRST PROOF

The first proof is where you really get your yeast active, and at this point it’s called the sponge. Take your activated starter and dump it all into a bowl large enough where it has the chance to double in bulk (it may not expand that much, which is fine). Add a few cups of flour and an equal amount of warm water (about 85F), then stir briefly. How many cups of flour you add depends upon how much starter you have. You want about 3 cups total from the first proof: 2 cups for the bagels and 1 cup to go back into the fridge for your next baking (don’t put it back yet). For this reason it’s very important to not add anything to your first proof besides flour and water.

Cover your bowl with a dry towel (a wet towel will cool your sponge) and place it in a warm spot (about 85F) to sit overnight. In the summer I just leave my bowl on the kitchen counter. In the winter when it’s cooler, I turn my oven on and leave it warm for a minute or two, turn it off, then pop the bowl in the oven for the night. You can also put it in a cool oven with the oven light on all night.

The next morning, it’s time to make bagels.

Divide the dough into balls, roll each into a 6-inch-long rope, and form into a bagel shape by pinching the ends together.

MAKING THE BAGELS

Preheat your oven to 375F.

Measure your 2 cups of culture into a mixing bowl and return the rest of the starter to a clean container to go back in the refrigerator. To your mixing bowl add the eggs, oil, milk, 2 tablespoons sugar, and salt. Mix well with a spoon.

Add the flour, one cup at a time, stirring until you can no longer stir with a spoon. Then pour the sticky dough onto a floured surface and add the remaining flour (and more if necessary) until the dough is satiny and somewhat springy (about 10 minutes).

Divide your dough into 15 equal balls and roll each into about a 6-inch-long rope. Pinch the ends together to make a bagel shape, and set aside. Cover your bagels with a kitchen towel and let them rise in a warm, draft-free place for about an hour. Your bagels may not rise very much, so don’t be alarmed by this. It’s a bagel.

Boiling bagels before baking is crucial.

Bring about 4 quarts of water to a boil in a large pot and add the remaining 2 tablespoons of sugar. Drop the bagels (one or two at a time) into the boiling water; they will first drop to the bottom, then rise to float in the water. When they rise to the surface, remove them from the water and place them on paper towels to drain.

Place the drained bagels on a lightly oiled baking sheet and bake for 25 to 30 minutes until lightly browned on top. Remove from the oven and let cool before eating, if you can wait that long. These are tasty, and are especially good plain with butter, or served with cream cheese and smoked salmon!

 
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Posted by on April 29, 2012 in Recipes, Wild Yeast Sourdough

 

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Wild Yeast Sourdough Biscuits

12 Apr

Don't they look delicious?

I love biscuits. There’s nothing quite like a biscuit fresh from the oven, sliced while still warm and slathered in butter. Holy moly….drool. And biscuits are so versatile! You can use them for any meal, and they make a great platform for breakfast jams or eggs and cheese, lunch tomatoes and lettuce, or dinner chicken and gravy. The uncooked dough can also be repurposed as dumplings for soup or a topping for cobbler. I’ve also used this recipe as a base for pizza.

This recipe uses wild collected sourdough starter. Review our post on collecting your own wild yeast here: Collecting and Maintaining Wild Yeast Sourdough Starter.

RECIPE
(This makes 6 biscuits, double the recipe for more):

  • 1/2 cup sourdough starter, removed from refrigerator the night before, fed, and left to sit overnight
  • 1/4 cup sour raw milk, buttermilk, or plain yogurt
  • 1 cup (or more) flour (I used wheat but you can use white)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons bacon fat, lard, or butter (cold)
  • 1 tablespoon vodka (Vodka provides a wonderful tenderness and some forgiveness if you add too much flour. The alcohol cooks off in the oven.)

Preheat your oven to 400F.

Combine the flour, salt, baking soda, and baking powder in a bowl and stir with a fork to combine. (You can sift it, but who really does that anymore?)

Use a fork to cut in the fat/lard/butter until the fat is about pea-sized.

Add the sourdough starter, the milk or yogurt, and the vodka and combine thoroughly.

Add flour until the dough is easy to handle, but don’t make the dough dry. You may need to use the full cup of flour, or you may need to add more. Add enough flour to keep your biscuit dough on the sticky side but still manageable.

Place the dough onto a floured surface, dust lightly with flour and knead quickly for about 30 seconds. Be light with your biscuit dough! You want to incorporate the ingredients but you don’t want to knead it so long that your fat bits all melt; this will result in a denser product that is more like bread than biscuit.

Use a rolling pin to roll the dough to about 1/4″ thickness, then fold the dough as many times as you can. Roll out again to 1/2″ thickness and then cut with a biscuit cutter or a cup (I used a coffee mug).

Use all your dough, combining the pieces and rolling again to 1/2″ thickness so you get a complete a biscuit out of what is left. For the last bit of dough that’s too small for cutting, I just mush it together with my hands so I use ALL the dough.

Place biscuits on an oiled baking sheet and bake about 12 to 15 minutes at 400F, or until the tops are nicely browned a toothpick inserted in the center of one of the biscuits comes out clean.

And be sure to eat one hot out of the oven, slathered in butter. Yummers!

 
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Posted by on April 12, 2012 in Recipes, Wild Yeast Sourdough

 

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Using Wild Yeast Sourdough: Cinnamon Roll Pancakes

25 Feb

Brown sugar, pecans, coconut flakes, cinnamon, melted butter, and sourdough starter turn humble pancakes into an event.

I made these up one morning while pondering whether I should make sourdough pancakes or sourdough cinnamon rolls for breakfast. I really wanted the cinnamon rolls but I was feeling lazy, so I did the obvious and spun them both into one fabulous dish having the speed of pancakes with the taste of cinnamon rolls. It was one of those time when being lazy allowed for the invention of an impressive quick breakfast or brunch for family and friends alike. They’re too good not to share with others!

If you have sourdough starter in your refrigerator, these are easier than pie to whip up and they are delicious! They have that wonderful sour background to the flavor, which balances out the sweet cinnamon roll ingredients. Kids might not appreciate this subtlety, but you will. You can also make these without the sourdough for a more standard pancake experience; I’ve included both recipes here:

SOURDOUGH VERSION

(Note: If you haven’t yet read my previous Spins on collecting your own wild yeast starter and you want to learn more, read: Collecting and Maintaining Wild Yeast Sourdough Starter, and Using Wild Yeast Sourdough Starter: Basic Bread.)

If you have used your starter in the past week, take it out of the refrigerator the morning you want to make your pancakes. Dump all the starter into a bowl and add a cup of flour and a cup of warm water to the bowl and stir. Let it sit for about 30 minutes or until it warms up and you see some activity in your yeast. It doesn’t have to be at a full boil or anything, just enough for the yeast to be awake. (Skip the next paragraph and proceed.)

If you haven’t used your sourdough starter in the past week, remove it from the refrigerator the night before you want to make your pancakes. Place it into a bowl and add a cup of flour and a cup of warm water and stir. Cover with a dry cloth and let it sit in a warmish spot overnight to activate and proceed as follows.

Take a cup or two of your starter, place it in a clean jar and return it to the refrigerator for future use. You’ll want to make sure you have about two cups of starter remaining in your bowl. If you don’t, add enough flour to make about two cups. Take this opportunity to adjust the consistency of your batter. Since each person’s starter will have a different consistency coming out of the refrigerator, there is no hard and fast rule for this. You just need to make sure the consistency is something along the lines of cake batter.

Cinnamon and brown sugar darken the rich batter, while nuts and coconut add tooth and texture.

Sourdough Ingredients:

  • 2 cups sourdough starter
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup dried coconut
  • 1/4 cup pecans, lightly chopped
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter for the batter
  • 1/4 cup melted butter for stacking

Mix all of your ingredients together until well-combined. Heat a frying pan on medium heat, and oil lightly. Pour the batter into the heated frying pan, making sure it is well-mixed to include equal amounts of chunky nuts and coconut into each pancake. Brown each cake on the first side until bubbles show throughout the cooking pancake, then flip to brown the other side.

Stack each pancake as it comes out of the pan, layering each pancake with a bit of melted butter and a sprinkle of brown sugar. The brown sugar and butter make a rich syrup all their own as the brown sugar melts. Applaud and serve.

STRAIGHT-UP PANCAKE VERSION

If you don’t have sourdough starter, or you don’t want the sour notes that the starter will lend to your cinnamon roll pancakes, here’s a recipe just for you!

Standard Ingredients:

  • 1 1/2 cups flour (white, wheat, or a combination)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 egg
  • 1/4 cup brown sugar
  • 1/4 cup dried coconut
  • 1/4 cup pecans, lightly chopped
  • 2 teaspoons cinnamon
  • 2 tablespoons melted butter for the batter
  • 1/4 cup melted butter for stacking

Mix all of your ingredients together until well-combined, making sure to mix your dry ingredients first then adding the remaining ingredients. Heat a frying pan on medium heat, and oil lightly. Pour the batter into the heated frying pan, making sure it is well-mixed to include equal amounts of chunky nuts and coconut into each pancake. Brown each cake on the first side until bubbles show throughout the cooking pancake, then flip to brown the other side.

Stack each pancake as it comes out of the pan, layering each pancake with a bit of melted butter and a sprinkle of brown sugar. The brown sugar and butter make a rich syrup all their own as the brown sugar melts. Applaud and serve.

 
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Posted by on February 25, 2012 in Recipes, Wild Yeast Sourdough

 

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Using Wild Yeast Sourdough Starter: Basic Bread

01 Feb

It's hard to beat sourdough bread made from wild yeast you collect yourself.

I love baking with the sourdough starter I made by collecting local wild yeast. Not only does it allow me to feel more self sufficient, it also allows me to feel more connected to my food source (read no corporate involvement). Yeast free from the air instead of the store? Heck yeah! There are no downsides.

A maintained sourdough starter can literally live for hundreds of years; families around the world may treasure the sourdough starter that an ancestor made long ago as much, if not more, than a material heirloom that might have more “appraisal value.” But just think of being able to use the same wild yeast used by your great, great grandmother to bake a loaf of bread for your family? What a gift!

As you know if you’ve followed my videos on collecting wild yeast for your own sourdough starter, the exact character of wild yeast varies by region. The wild yeast sourdough starter I had in Kansas acted much differently than the one I now have in Colorado. It’s important that you use your sourdough starter and get to know how it behaves; given time it will be like an old friend. But you need to adjust expectations and stop imagining that your bread will mimic the texture, color, and flavor of the famed San Francisco sourdough bread — unless you live in San Francisco your wild yeast will produce a very different texture and flavor. It doesn’t mean it’s bad (personally I prefer the wild yeast in my area), it just means you need to accept your wild yeast for what it is.

If you haven’t done so already, check out our Spin on collecting and maintaining wild yeast sourdough starter here. And if you already have your starter working for you, here is a basic sourdough bread recipe with which to start. You can also check out our video of this process using this recipe here:

INGREDIENTS

  • 4 cups starter from first proof (see below)
  • 2 tablespoons olive oil (you can also use vegetable oils, bacon grease, butter, coconut oil, or whatever you have on hand)
  • 1 cup warm milk (about 85F)
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 5 to 6 cups flour (I use half-and-half wheat and white, but you can use whatever proportions you wish)

ACTIVATING YOUR STARTER

This jar of starter is on its way to being activated enough for the first proof. Bubbles are forming in the starter, indicating that the yeast is waking up.

If you do not use your starter often, or it’s been sitting in your refrigerator for the past two weeks or so, you’ll need to activate your starter so it’s “awake” enough for the first proof (below). To do this, remove your jar of starter from your refrigerator the morning before you bake your bread. Add a cup of flour and a cup of warm (85F) water, stir briefly, and let the jar sit out for the day. You’ll see the activity in the jar start to increase as the yeasts warm up and start to feed on the new flour. After about 3 to 6 hours your starter will be ready for the first proof.

How can you tell if you starter is active? Again, you need to get to know your starter. But you’ll see the starter form bubbles, increase in size in your jar, and perhaps even foam a bit. The total time needed depends upon how warm it is in your kitchen and the nature of your wild yeast, but between 3 and 6 hours is normal.

If your starter is used regularly (once or twice a week) you can skip the formal activation process. All you need to do is take the jar out of the refrigerator, let it sit to warm up a bit, then move on to the first proof.

THE FIRST PROOF

The first proof is where you really get your yeast active and hoppin’ enough to raise some tasty bakery items. At this point it’s called the sponge (there are many who call the starter itself the sponge and this would be correct, but to me this first proof turns the raw starter into a true sponge). It’s easy to make the sponge because 95% of the time needed is the yeast bubbling away while you’re sleeping (you do this the night before you plan on baking your bread).

Take your sourdough starter and dump it all into a bowl large enough where it has the chance to double in bulk. Add a few cups of flour and an equal amount of warm water (about 85F), then stir briefly. How many cups of flour you add depends upon how much starter you have. You want about 5 cups total from the first proof: 4 cups for the bread and 1 cup to go back into your cleaned starter jar and back in the fridge for your next baking. For this reason it’s very important to not add anything to your first proof besides flour and water.

Cover your bowl with a towel and place it in a warm spot to sit overnight. In the summer I just leave my bowl on the kitchen counter. In the winter when it’s cooler, I turn my oven on and leave it warm for a minute or two, turn it off, then pop the bowl in the oven for the night. If you have a warm spot, like next to a radiator, make it do double-duty and let it warm your starter for bread bakin’.

Will your yeast double in bulk during the first proof? Maybe…maybe not. Mine does not quite get that active, but it still makes killer bread! But until you get to know your sourdough starter, it’s better to start with a larger bowl and see how your wild yeast reacts.

Here is a very active first proof! But don't be discouraged if your first proof doesn't look this bubbly in the morning; all wild yeasts are different and you just need to get to know yours.

The next morning, remove the towel from the bowl and see what you’ve got. Don’t be disappointed if your sponge doesn’t have tons of bubbles when you see it–it is not uncommon for most of the real activity to take place in the middle of the night while you’re asleep, only to have things calmed down a bit when you see it the next morning.

MAKING THE BREAD

Take about 4 cups of your sponge and put it in another large bowl. Take the rest of the sponge and place it back in the starter jar, which you’ve cleaned thoroughly using hot sudsy water. Then put your starter back in the refrigerator until you bake again.

Take a cup of milk and warm it to about 85F. Add to the milk your olive oil, salt, and sugar. At this point you can also add things like dried herbs if you want to turn this into an herb bread. I do this often and my favorite mix if herbs is 2 tablespoons of basil, 2 tablespoons of thyme, and 2 tablespoons of oregano. Yep, I pack in the dried herbs. I figure if I’m going to eat herb bread, I want it to be full of herbs!

Pour your milk mixture into your large bowl along with your sponge and stir it well. You want to do this to really incorporate the wild yeasts into your liquids. Then start to add your flour to the bowl. Add about 3 cups at first, and stir until it is well mixed. Then add the flour at about 1/2 cup increments until you can’t stir it any more. At that point you’ll continue to add the flour in smaller increments, but you’ll be kneading the flour in.

Add flour until the dough reaches the proper consistency. What is that, you ask? Well, you want the dough to no longer be really sticky. I think most people add too much flour when baking bread, which causes them to give up on bread-baking. Just err on the side of 1/2 cup less flour than 1/2 cup too much. How much flour you add depends upon things like your elevation, how dry the air is outside, and the kind of flour you are using. Go by feel first and foremost; there are times when I will use not even 5 cups of flour for this recipe, and other times when I need more. This is why it’s so important to get used to baking bread; it can be variable. But don’t be afraid! It’s fun to experiment, and very gratifying to know you can whip up your own awesome bread. But this isn’t a McDonald’s mentality…you need to practice and invest some time to get quality results, and believe me you’ll be glad you did!

Knead the bread for several minutes, adding a dusting a flour here and there if it feels like a portion is starting to stick to your fingers too much. You’ll notice that the dough will become almost springy in how it bounces back while kneading — this is my favorite part of bread baking!

After your dough is kneaded, take the ball and divide it into two portions. At this point you can decide whether you want to have two loaves of bread, or save half for another use. I like to save half of the dough and use it for pizza crust. You can also use it to make small rolls, or just use it for a second loaf.

Take your dough and form it into a rectangle. You want it to be about as wide as a loaf pan (if you’re using a loaf pan), and about a 10″ to 12″ long or so. After your dough is flattened, roll it up from one end to another, pinching the seams closed. At this point you can place your loaf into an oiled loaf pan, or directly onto an oiled baking sheet if you want your bread to be more free-form. It’s up to you!

Next, it’s time to let your bread rise until it’s about double in bulk; you do this by covering the dough with a towel and leaving it sit in a warmish spot. The rising can take anywhere from two to three hours. Again, keep an eye on things and see how your local wild yeast reacts. It might not even double in size fully; the yeast in Kansas formed a denser loaf of bread (still awesome!) so it did not rise as much as the yeast here in Colorado, which forms a lighter loaf.

OMG! Sourdough bread made with wild collected yeast. Seriously yummy!

After your bread has risen, preheat your oven to 375F and place your bread in the oven to bake. Check your bread after 30 minutes to see how it’s progressing, then check more often for the last 15 minutes. You know your bread is done when it has a nicely browned top and has a hollow sound when you tap on it. However, this can be variable. The best way to determine if your bread is done is to take an instant read thermometer and stick it in your loaf. At 200F internal temperature, you can call your bread done.

Remove your bread from the oven and the loaf pan if necessary. Let it cool if you have the patience (we don’t), or do as we do and rip into it right from the oven, fresh butter at the ready. This bread is so good, it might last for a day or two….

 
57 Comments

Posted by on February 1, 2012 in Recipes, Wild Yeast Sourdough

 

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Collecting and Maintaining Wild Yeast Sourdough Starter

22 Jan

My sourdough starter is six years old and lives in this jar in my refrigerator. The liquid on top is called "hooch" and is perfectly normal.

No, you do not have to buy yeast to make really great bread. In fact, you never have to purchase yeast from the store again if you collect your own wild, local yeast and make your own sourdough starter. After you collect your wild yeast, the sourdough starter lives in a jar in your refrigerator. In fact, it can live there for hundreds of years if you take care of it properly. Here are the basics of collecting and maintaining your own wild yeast sourdough starter.

It’s important to note that not all wild yeasts are created equal. The iconic San Francisco sourdough is a wonderful wild yeast, but it is exceptional. In my last home in eastern Kansas the wild yeast was on the weak side, so while it was great for things like bagels and soft pretzels, it wasn’t the best for a light bread. However, now that I’ve moved to the Colorado Front Range I’m pleased with how wonderful the wild yeasts are and the wonderful light bread they make.

The ultimate goal with this is to have fun and to have another way to cut your tie to the commercial food chain. This is not always easy, and with wild yeast it means that you need to experiment with your starter often to learn the nature of your local yeast. But that’s where the fun is! Through time your wild yeast starter will be like an old friend; one that you can literally pass on to your children and grandchildren. For a video introduction on sourdough check out our video, “Intro to Sourdough.”

COLLECTION

Collecting wild yeast is pretty easy. All you need is a bowl, flour, warm water (about 85F) and a jar in which to store your starter. When you’re first collecting your yeast, white flour seems to work a bit better than wheat flour, but after you have a nice starter going you can add wheat flour as you maintain your starter, and you are free to use just about any kind of flour when baking.

First, take a bowl and mix together 2 cups of flour and 2 cups warm water (about 85F). It’s ok if there are lumps–it doesn’t need to be perfectly mixed. But do not mix in anything else besides flour and water! This is very important. Incorporate air into the mix with some vigorous strokes, however; yeast floats around in the air, so the more air contact your mix has the better.

Next, cover your bowl lightly with cheesecloth or a kitchen towel; never use anything like a plate or saran wrap, as this will prevent air (and therefore yeast) from making contact with your mix. If it’s summer time you can let the bowl sit outside so your mix has access to as much wild yeast floating around as possible. If it’s winter, put the bowl in a warmish, protected spot like in a cold oven. Over the next 24 hours, stir your mix about once every three to six hours just to get more air incorporated.

For a review of the process up to this point watch “Step 1: Collecting Wild Yeast for Sourdough.”

After 24 hours, check your starter and see how bubbly it is. You may not have many bubbles at all–it just depends upon a variety of factors like season and the nature of your local yeast, so don’t feel discouraged if the process takes two or three days. If you don’t see a lot of bubbles, whip the starter with a fork or something to incorporate more air, then let it sit, covered, in a warmish spot for another 24 hours. For more info on this step watch “Step 2: Growing your Wild Yeast.”

After two days, we have foaming and bubbles, proving that we've caught the wild yeast!

It can take two to three days for the yeasts to start growing in your starter. You’ll be able to tell if the bubbles you’re seeing are “active” bubbles or just air bubbles that you’ve mixed in coming to the surface. Check out this video to see what you can expect: “Step 3 Final Step Sourdough.”

Now that your starter is done, you can put it in a quart-sized jar and add another cup of flour and another cup of 85F water. Leave it sit for another day or so, then put it in your fridge where the yeasts will go dormant, ready for you to activate when you bake.

SWEETENING THE POT

The only thing that can really kill your sourdough starter is too much heat or starving it to death, and to prevent the later your starter does require some maintenance to remain happy and productive. Luckily, keeping it happy is easy, and it gives you the chance to share your starter with friends and family. You need to feed your starter once every five or six months, so this is not a time-consuming endeavor. Gold miners of old, who coveted their starters, called this maintenance process “sweetening the pot.” For a video of this process, see “Maintaining Your Sourdough Starter.”

The first step is to remove the jar of starter from your refrigerator. If you haven’t used your starter in several months, you’ll notice there is a layer of liquid at the top. This is called the “hooch” and can simply be mixed back in with your starter.

Grab another jar, which has been cleaned and sterilized, and place half of your starter in the new jar. Add a cup of new flour to this, and a cup of warm, 85F water. Mix until incorporated (lumps are fine) and let it sit overnight so the yeasts have a chance to start eating the new flour. Put your new jar back in the refrigerator until your next baking (or next pot sweetening). That’s all there is to it!

What do you do with the other half of your starter that’s in the original jar? This is your chance to earn some good karma and give it away to friends or family. It will be a great chance to bond with people you care about, and spread some fun and food independence along the way.

Check out our recent post on baking bread using your new sourdough starter: Using Wild Yeast Sourdough Starter: Basic Bread.

 
52 Comments

Posted by on January 22, 2012 in Fun Experiments, Great for Kids, Recipes, Wild Yeast Sourdough

 

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