A Wild Bread cook book fan makes sourdough whole wheat & rice bread loaves


Santa Fe resident, vegan, and bicycling advocate Jackie Shane baked these sourdough whole wheat/rice bread loaves and took their picture. She says, “Got the idea from Sandor Katz author of Wild Fermentation, and the awesome starter from Lisa Rayner, who authored Wild Bread.”

Wild Bread: Handbaked sourdough artisan breads in your own kitchen

Wild Bread Book


An Uzbeki bread stamp


A loaf of my whole wheat sourdough flatbread stamped with a bread stamp I bought from Uzbekistan. I bought the stamp on Etsy. Bread stamps prevent flatbreads from developing pockets like pita bread.; it’s the same principal as when I use a fork to keep pizza crust flat. You stamp the bread after it has risen, right before you bake it. Central Asian bread stamps are particularly artistic and come in many different designs, often with a floral look.

Sourdough pizza with mock tomato sauce: Part II

Part II: Making a healthy sourdough pizza


See Part I here.

The sourdough pizza crust

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen.

Sourdough pizza is healthier than pizza made with baker’s yeast. The lactic acid bacteria in the sourdough culture provide myriad health benefits. Our pizza crust is also part whole wheat flour (we’re moving towards 100%). Whole grains are also much healthier than refined carbohydrates. Furthermore, I hand grind my flour, so it tastes sweet. Freshly-ground whole grain flour is healthier than store-bought whole grain flour. Store bought whole wheat flour tastes rancid to me. It doesn’t matter whether the flour comes from the bulk bin of a natural food store or is a well-known national brand. The highly polyunsaturated oil in wheat germ goes rancid as quickly as flax and hemp oils do, within weeks.


My pizza-making steps

  1. Preheat oven to 550ºF. Prepare pizza toppings. Steam broccoli.
  2. Half-bake crust at 525ºF for 10 minutes (at 7,000 feet).
  3. First photo: Spread on sauce. Add toppings except for broccoli, bake pizza another 10 minutes.
  4. Turn off oven, take out baked pizza (second photo), sprinkle on vegan cheese, place back in oven a few minutes to melt cheese.
  5. Remove pizza from oven and place on cooling rack (I slide the pizza off a parchment paper-covered pizza pan).
  6. Third photo: Place steamed broccoli on top.
  7. Allow pizza to cool at least 20 minutes before slicing to ensure that the crust finishes baking; as bread cools, the starches gelatinize, forming the final crumb (texture) of the bread.


Mountain Living magazine story


The local Flagstaff magazine Mountain Living did a story on my sourdough bread and natural canning books for the Nov./Dec. issue. The magazine is distributed in the daily newspaper and around town. The editor used photos from my blog showing a loaf of my artisan bread and foraged urban apples. We just finished eating the last of the apples a couple of days ago. Now it’s time to start eating the applesauce we made.

Wild Bread: Handbaked sourdough artisan breads in your own kitchen.

The Natural Canning Resource Book: A guide to home canning with locally-grown, sustainably-produced and fair-trade foods.

Nov. 23, 2015

Solar baked sourdough artisan rolls

I made a little extra whole wheat artisan dough (flour, water, sourdough starter) when I made a loaf of bread; sourdough starter is very flexible. After the bench rest, I used my bench knife to cut the dough into 12 pieces (I ran out of freshly ground flour and used unbleached flour for this part). I moistened my hands and carefully handled each roll, adding some olive oil to keep in the moisture in my arid climate. After letting the rolls rise, I baked them in my solar cooker with a black cover to help soak up additional sunlight. During the last third of baking, I removed the cover to lightly brown the crust and make it crunchy, like artisan rolls, rather than soft and fluffy like solar pull-apart rolls.

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen and The Sunny Side of Cooking: Solar cooking and other ecologically friendly cooking methods for the 21st century.


Sourdough caraway artisan rolls

I brought some whole wheat caraway sourdough rolls to a lunch with friends (half hand ground whole wheat flour and half unbleached all-purpose wheat flour, plus active sourdough starter, water and salt). I had a lot of other things to do that day, so I chose to make some artisan “pillow” rolls, which are very simple to make. I planned to make a regular whole wheat loaf for myself the next day, so instead of putting 8 oz of active sourdough starter back into its jar, I put it into another bowl instead. After the bench rest, I used my bench knife to cut the dough into pieces. After less than an hour of rising time, I baked the rolls at 375°F for 30 minutes.

Adapted from Wild Bread: Handbaked sourdough artisan breads in your own kitchen.


Sourdough artisan breads

Artisan dough is a simple formula of active sourdough starter, flour, salt, and water. Artisan breads are baked without a pan to help shape them directly on ceramic tiles, bricks, cob or adobe. In addition to the rich sourdough flavors, free-standing artisan loaves baked at 500°F or more have additional depth of flavor and smell that isn’t present in loaf breads due to the chemical reactions that take place during the crust browning process, most importantly the Maillard reaction between amino acids (in the wheat protein) and naturally-occurring sugars.

Here are links to sourdough loaf bread posts I’ve done. Details are in my book Wild Bread: Handbaked sourdough artisan breads in your own kitchen:

Other posts in this series:

Look up “solar bread” or any other type of bread in my search box to find even more posts, dated earlier and later than this post.

Photo of cover of Wild Bread book small