Beautiful bread creativity

Sourdough focaccia is the best of both worlds. Great ideas for bread bakers.

https://www.nytimes.com/2020/04/24/dining/focaccia-bread.html?referringSource=articleShare

#Sourdough starters keep on baking in the pandemic

I’m reading news reports about the disappearance of baking yeast in many grocery stores. If you keep a #sourdough culture, you never need to buy baking yeast. You even can convert quick bread and related baking recipes to sourdough versions!

My book, “Wild Bread,” explains how to capture your own sourdough culture in your own home and care for it. It also explains how to convert baking yeast recipes and quick bread recipes to sourdough versions. I have had my sourdough starter for 25 years! 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.

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.

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.

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

Mountain Living magazine story

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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

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