Flatbread is the most flavorful kind of sourdough. That’s because there is a high crust-to-bread ratio. It’s also fast to bake. When the sourdough culture has been fed flour and water several times and is ready for baking, I first save 8 oz of the culture in it’s storage jar, feed it more flour and water, and let it sit on the countertop for an hour. Then I add salt, water and my hand ground whole wheat flour to the dough and knead for about five minutes. When I make flatbread, I give the dough a bench rest to relax the gluten. Then I flatten it out and moisten the top with olive oil using wet hands. To prevent pita pockets from forming I use my Uzbeki bread stamp to poke holes in the dough after it has risen and bake the bread. My Kindle edition of “Wild Bread” is only $9.99. Also, I now have a YouTube channel. More free videos forthcoming!
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.
Here in the Southwest, Hopi-bred blue corn is a staple food. Blue cornmeal makes the most delicious pancakes. Sourdough pancakes are very easy and the sourdough adds an even greater depth of flavor. Of course, my pancakes are vegan.
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.”
My wife loves roses. She is growing two plants for their flowers, especially their scent, in containers on the south side of our house in an especially warm microclimate. Roses are marginal here. She’s been putting the roses in the garage on especially cold nights for the last month. Older rose varieties, like Rugosa roses and wild rose species, handle our cold spring nights at 7,000 feet better; some have large rose hips (rose fruits) that make excellent tea and can be preserved for jelly/jam.
Different toppings for different people!
The sourdough pizza crust
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.
See my post on making pizza dough and rolling it out.
My pizza-making steps
- Preheat oven to 550ºF. Prepare pizza toppings. Steam broccoli.
- Half-bake crust at 525ºF for 10 minutes (at 7,000 feet).
- Spread on sauce. Add toppings except for broccoli, bake pizza another 10 minutes.
- Turn off oven, take out baked pizza, sprinkle on vegan cheese (I use Daiya Pepperjack), place back in oven a few minutes to melt cheese.
- Remove pizza from oven and place on cooling rack (I slide the pizza off a parchment paper-covered pizza pan).
- Place steamed broccoli on top.
- 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.