Sourdough substitutions for shelter-in-place bakers

A brief essay on making substitutions for sourdough baking if you’re living in a state with shelter-in-place or stay-at-home orders: I ran out of semolina due to other people’s panic buying because of the pandemic. I’m at high risk for coronavirus complications so I’m avoiding shopping in stores. I was going through my food storage and realized I had blue corn atole, a type of roasted cornmeal. It works perfectly well for dusting pans. I also have some garbanzo flour and teff grain in my freezer. I have started adding small amounts of one or the other to each sourdough bread loaf to stretch out my supplies and spread out consumption of extra nutrients to maintain my health. I’m using olive oil to oil pans because I have more olive oil on hand than other oils and fats.

You can purchase my book, “Wild Bread,” in Kindle form if you want an instant download to avoid possible coronavirus exposure. Of course, paper copies are also available from Amazon and lisarayner.com. My friend Dan runs lisarayner.com and runs a considerably more sanitary operation than Amazon warehouses are experiencing right now. He only has one employee.

My gardening book, “Growing Food in the Southwest Mountains,” has a chapter on food substitutions—how to use local and home grown ingredients in place of imported foods. A sustainable future will require a relocalization of food systems based on small farms with permaculture polycultures.

My new everyday bread

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This is a loaf of whole wheat sourdough twice the size of my previous regular loaves, about two pounds of bread. The loaf pan is a specialty pan for angel food cake. It was a gift. The pan is big enough that the loaf could have been higher, so next time I’ll try making a 2.5 lb loaf.

Another bread and pizza day ……….

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My sourdough loaf bread and pizza made with freshly ground whole wheat flour are always in demand.

Kindle edition of Wild Bread now available!

My book, “Wild Bread: Handbaked sourdough artisan breads in your own kitchen” is now available on Kindle. Amazon is supposed to link the Kindle edition to the paper edition within the next 48 hours. You can buy the spiral-bound paper version here.

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Kneading sourdough bread dough is easy!

 

In this three-minute silent video, Lisa Rayner, author of “Wild Bread – Handbaked Sourdough Artisan Breads in Your Own Kitchen,” demonstrates how to knead the dough for whole wheat sourdough bread. Visit Amazon to purchase my new Kindle version. The link below takes you to the paper version. Use my index and search box below left to look up sourdough blog posts.

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

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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

A rainy baking day in Santa Fe

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What I’ve been doing today: I baked whole wheat loaf bread, flatbread and peppermint chocolate chip okara cookies with flour I ground by hand this morning.